Archive for September, 2010

Recipe: Kalua Pork

This recipe for Kalua Pork is a staple in our house. We love it! We eat our favorite foods from Hawaii pretty often around here and this is a perfect fix if you have a craving but not a lot of time. Since there’s only two of us this makes more than enough pork for left overs. I typically pick up a piece of pork shoulder that’s a little over five pounds and we eat it for a meal or two and I have enough to save at least two meals worth. It works great for freezing, reheats nicely, and is versatile. While we almost always eat it as Kalua Pork there are times I’ll mix it up with some homemade bbq sauce for pulled pork sandwiches or mix it with some spices and turn it into pork carnitas. Whatever you use it for, I’m sure you’ll love this incredibly easy and delicious recipe!

Serves: 6

Ingredients:

3 lb Bone-In Pork Shoulder

2 Pinches Hawaiian Salt

1 Tablespoon + 1 teaspoon Liquid Smoke

Directions:

Add two teaspoons Liquid Smoke to bottom of slow cooker and a pinch of Hawaiian salt. Place pork shoulder into cooker and top with remaining two teaspoons of liquid smoke and half pinch of Hawaiian salt. Secure lid and cook on low for 10 hours turning over half way through cooking time.

Note:

This recipe is easy to adjust according to the weight of your pork.  Cook 10 hours for every three pounds of meat. Check your local health food store for Hawaiian Salt. If you’re still unable to find it you can easily order it online it makes a difference! Serve with steamed green cabbage, sticky rice, and mac salad.

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Canning Peaches… It’s Easier than You Think

I recently had the canning experience of my life. By the end of two bushels of peaches I wanted to chop off my feet, have an epidural for my back pain and was slightly repulsed by peaches. However, it was all worth it! My husband and I love peaches but while he’s perfectly fine with store-bought… I’m not. I have several reasons for this, taste mostly, but also the type of sugar (GM) used, possible BPA in the lining of the can, where did the peaches come from, and the thought of TONS of pesticides being sprayed on the peaches and then us consuming them which couldn’t be less appealing. So taking all these things into consideration I decided to give home canning a try last year and fell absolutely head-over-heels in love. I didn’t make a ton because I don’t like canned peaches and I thought Chris would be in Korea for part of the year. Fortunately, Chris didn’t end up going to Korea and I realized that store-bought canned peaches bare nothing in resemblance to home canned peaches… THEY ARE AMAZING! However, since I only did two small batches of peaches last year we found ourselves painfully rationing the peaches. So this year I may have gone a little peach crazy to ensure such a thing never happens EVER again.

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Chicken and Prosciutto Tortelloni with Lemon Vinaigrette

When I need a truly simple but delicious dinner this is one of my go-to recipes. I LOVE, LOVE, LOVE this recipe and I hope you and your friends and family will too.

Chicken and Proscuitto Tortelloni with Lemon Vinaigrette

Serves:  2-4 depending on portion size

Ingredients:

1 Package Buitoni Chicken and Prosciutto Tortelloni

2 Lemons (Juice and pinch of zest)

2 Tablespoons of good quality Extra Virgin Olive Oil

Pinch of Salt

Black Pepper to taste

Parmesan Cheese

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