Category Archives: Uncategorized

SLOW COOKER PORK LOIN CARNITAS FOR TACOS

Nearly set to go

Processed with VSCOcam with f2 preset Nearly all set to go!

I have become somewhat obsessed with our slow cooker recently, and this recipe for pulled pork tacos is SO DAMN EASY. AND SO DAMN GOOD. It is definitely set for high rotation, especially as it gets colder out. More traditional recipes for Pork Carnitas call for pork shoulder or other similarly fatty cuts, but I prefer using a healthier, leaner cut of meat – trust me, it will still blow your mind. And decreased calories means more servings with less of the guilts! A few minutes under the grill at the end of cooking will crisp up the edges deliciously, but this is totally optional.

This recipe will serve four comfortably, but if you love these as much as we do you might want to up the quantities somewhat. I adapted this recipe from here and here.

Ingredients:

  • 1 tbsp chilli flakes
  • 2 tsp cumin
  • 2tsp dried oregano
  • 1 tsp salt
  • 1tsp ground black pepper
  • 1kg freedom farmed port loin
  • 8 cloves garlic, peeled
  • 1 onion, quartered
  • handful of jalapeños (from a jar)
  • 1 orange, juiced
  • 1 Lime juiced
  • 1 lemon juiced, plus zest of half a lemon
  • 2-3tbsp olive oil

How-to:

Combine chilli flakes, cumin, oregano, salt and pepper in a shallow bowl. Rub pork loin with extra olive oil and then season with the spice mixture, rubbing in thoroughly (ensure all spice mixture is used – just whack any that doesn’t stick to the pork into the pot with everything else).

Place garlic, onions, jalapeños, orange juice, lime juice, zest, olive oil and seasoned loin into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.

Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes. add a little water if needed.

Preheat your oven to grill. Place carnitas (minus liquid etc) onto a baking sheet and grill for a couple of minutes until slightly browned in parts. Place back into liquid and stir before serving. (Optional, but YUM).

Serve in small corn tacos with a little bit of cheese, sour cream, homemade pickled red onions, coriander, tomato and red onion salsa and grated zucchini. Also good with lettuce, refried beans etc. Anything you like really!2015-04-05 18.02.25-1

Advertisements
Tagged , , , , ,

Tofu Stirfry

A good stir fry is pretty hard to go past. This is our go-to recipe when we have an overload of vegetables to get through. You can just throw in whatever you have on hand with the tofu – longest cooking veg in the pan first etc.

Indonesian sweet soy sauce (Kecap Manis) is a thick soy sauce sweetened with palm sugar. It’s a mainstay in dishes like Nasi Goreng (Indonesian fried rice) and is SERIOUSLY good. When making stirfries I usually go with Kecap Manis thinned out with regular soy sauce, sweet chilli sauce, minced ginger, garlic, chilli and sesame oil.

This recipe serves 4.

Ingredients

2 cups brown rice, cooked

2-3 tbsp sesame oil or coconut oil

1 block firm tofu, cut into cubes

1 cup chopped cauliflower

1 cup chopped mushrooms

1 cup chopped broccoli

1/2 cup chopped celery + leaves

2 onions, quartered

2 garlic cloves, finely chopped

Sauce

4 tbsp ABC Kecap Manis

2 tbsp soy sauce

1tbsp sweet chilli sauce

2 garlic cloves, grated/minced

1.5cm piece of ginger, grated

30ml water

1tbsp sesame oil

chilli to taste

Cook rice

Combine all marinade ingredients

Press tofu between paper towel and weigh down with something heavy to drain excess moisture if needed. Chop into cubes about 1.5cm x 1.5cm.

Heat a pan/wok on relatively high heat. Add sesame/coconut oil and once hot add onion and cauliflower. Stir-fry for a couple of minutes and then add mushrooms, garlic and celery. Once mushrooms are starting to soften move the veg to one side of the pan and add the tofu, letting it brown slightly before adding the sauce and broccoli. Cook until broccoli is just tender, retaining most of its crunch.

Serve with brown rice.

Best Broccoli Soup


Firstly, some fun facts. Broccoli is part of the Brassica family (including kale, Brussels sprouts, cabbage etc) and is a great source of nutrients – containing fibre, vitamin C, calcium, iron and folate. Broccoli is also a great source of cancer-fighting phytochemicals – plant chemical compounds that work as potent antioxidants, helping the body rid itself of potentially carcinogenic substances by increasing the production of detoxification enzymes & lowering inflammation.

Boiling broccoli – especially for a length of time – allows vitamin C and other valuable water-soluble nutrients to leach out into the cooking water, so it is best to lightly steam or blanch it in order to get the most nutritional value. However cooking broccoli in soup solves the nutritional tradeoff as any nutrients you lose are retained in the cooking water!

Given all of this, when faced with an abundance of broccoli as we are currently, one of the most delicious ways to cope is to make this insanely good broccoli soup.

The quantities can easily be adapted depending on the amount of broccoli on hand – more veg = more stock/water etc. No cream or other dairy additions required, although a dusting of grated parmesan is pretty hard to beat. Also fabulous with a drizzle of hot chilli pepper sauce & good quality olive oil.

Ingredients
1 tbsp olive oil
2 fat garlic cloves, finely chopped or grated
1 large onion, roughly chopped
4 cups/1L vegetable stock
2 cups water
2-3 heads of broccoli, cut into florets
salt and freshly ground black pepper
grated parmesan & hot chilli sauce (e.g. Kaitaia Fire chilli pepper sauce) to serve (optional)

Heat the oil in a pot over a medium heat and sauté the garlic & onion for 5ish minutes, stirring frequently, until translucent.
Add the vegetable stock and bring to the boil before adding the broccoli florets.
Bring back to the boil, then reduce the heat and simmer gently for about 15 minutes, until the broccoli is tender.
Season to taste, then either use a stick blender or transfer to a food processor & blend until smooth.
Ladle the soup into serving bowls and drizzle with olive oil, chilli sauce and parmesan if using.

Yum!

Advertisements
Emerging Adult Eats

Food for folks who have yet to figure it all out

Health Yeah! - RECIPES

(Mostly) healthy, (mostly) vegetarian cooking.

The Nourishing Gourmet

(Mostly) healthy, (mostly) vegetarian cooking.

101 Cookbooks

(Mostly) healthy, (mostly) vegetarian cooking.

Sprouted Kitchen

(Mostly) healthy, (mostly) vegetarian cooking.

Cheap Eats – Auckland

(Mostly) healthy, (mostly) vegetarian cooking.

Eats by Anna

confessions of a kitchen magpie

baking = love

(Mostly) healthy, (mostly) vegetarian cooking.

What Katie Ate

(Mostly) healthy, (mostly) vegetarian cooking.

Hungry and Frozen

(Mostly) healthy, (mostly) vegetarian cooking.

my darling lemon thyme

(Mostly) healthy, (mostly) vegetarian cooking.

EAT HERE NOW

(Mostly) healthy, (mostly) vegetarian cooking.

Nom Nom Panda

(Mostly) healthy, (mostly) vegetarian cooking.

Moje Blog

(Mostly) healthy, (mostly) vegetarian cooking.

Woodside Kitchen

(Mostly) healthy, (mostly) vegetarian cooking.

%d bloggers like this: