1 green garlic, chopped (or 1 clove regular garlic)
1 T za'atar seasoning
1 t smoked sea salt
pepper
pinch nutmeg
1 t paprika
1 T coconut oil
1 T olive oil
parmesan cheese, shaved, for topped
parsley, for topping
Instructions
Heat medium to large pan on stove. Add oils. Add carrots, cauliflower and seasonings. Cook 5 minutes, or until veggies are getting tender, over med heat. Add green garlic, cook 2 minutes or so.
Add water, wine, lentils and quinoa. Bring to a boil. Cook about 15-20 minutes, or until lentils are tender. Add more water if necessary. Add greens about 5 minutes before serving. Water should be absorbed, not like soup - unless you want soup!
Serve topped with shavings of parmesan cheese and parsley, along with some good bread.
Hello!!! It’s time for another episode of A Cooking Show with Rachel O!! I made a Pulled Pork Sandwich with Coleslaw which = a tasty (really messy) sandwich! There’s also a special little feature – the winner of the Joy the Baker cookbook giveaway is revealed on the show!
I got some pork from one of my sponsors, Llano Seco Organic Pork, a couple of weeks ago. I roasted it last week, and have been trying to be creative with the leftovers (it’s the pork I used in last week’s episode as well). If you don’t have pork, you could totally substitute beef, chicken, or even grated veggies (like carrots, squash, parsnips, beets – veggies that aren’t going to turn into mush – just don’t cook them as long). The pork was combined with homemade BBQ sauce, green garlic, pea tendrils, and chard from my Abundant Harvest Organics box, and cooked for hours and hours! There’s cabbage and a grated carrot in the coleslaw, potatoes making the home fries.
Pulled Pork Sandwiches with Coleslaw
Recipe Type: Sandwich, Crock Pot
Author: Rachel Oberg – De Ma Cuisine
Prep time: 25 mins
Cook time: 4 hours
Total time: 4 hours 25 mins
Serves: 4-6
Pulled Pork meets Coleslaw.
Ingredients
2 C BBQ sauce
4-6 C water (enough to cover the pork)
4-6 C pork (I used leftovers, in large slices) (chicken or beef could be substituted)
1 T olive oil
1 green garlic, chopped
3-4 C greens (I used pea tendrils and chard, spinach/kale would also work well)
Drizzle Crock Pot with olive oil, pour a little water and a little BBQ sauce in the bottom. Add pork. Cover with remaining water and BBQ sauce. Cook for 2-4 hours on high, or 4-6 on low (or more!!!! if you have the time, I’d cook for 6-8 hours on low!!).
Add green garlic after pork has cooked for about an hour.
After 2-3 hours, in Crock Pot or on a cutting board, using 2 forks, shred the pork. Return to Crock Pot and continue to cook (on low or high, between 1-5 more hours – make sure there’s enough liquid so it doesn’t burn!).
About 30 minutes before serving, add greens to Crock Pot and combine with pork.
Assemble sandwich: bread/roll, pork, tomato slices, coleslaw (or coleslaw, tomato), drizzle a little BBQ juice over, top with bread. You can dip one slice/side of the bread/roll into the BBQ juice in the Crock Pot… it will make it extra messy! Serve with more coleslaw on the side, and home fries.
On the show, I said to cook it 2-4 hours. That’s fine. But, if you have time, I’d cook it for more like 6-8, on low, with plenty of liquid. After I finished filming, I kept it cooking until dinner time. It was amazing!
The bread that I used got really soggy! It became a knife and fork sandwich. I used what I had, but if I was buying/making something specifically for this meal, I’d use a roll that’s got a good crust on it, that wouldn’t fall apart. All in all, it was a yummy 2 napkin meal!
In a pinch, pasta is a quick easy meal. Here’s a yummy and simple dinner.
Ingredients
4 T oil (I used olive, but you could try coconut)
1 package penne rice pasta (or whatever pasta you like)
2 carrots, grated
1 bunch kale, stems removed
3 T tomato paste
1 C leeks, chopped in rounds and washed
1 pkg mushrooms, sliced
1 pkg bacon
1/4 to 1/2 C balsamic vinegar
1 1/2 C parmesan cheese (1/2 C reserved for topping)
1 C pasta water
salt
pepper
1 t red pepper flakes
Instructions
Cook bacon. Drain on paper towel. Crumble when cool. Drain fat from pan, but don’t clean pan.
Cook balsamic vinegar and reduce (bring to a boil, reduce heat, simmer until thickened and syrupy – keep an eye on it, it can burn quickly!).
Cook pasta. While it cooks: Heat oil in bacon pan. Add leeks and mushrooms. Once mushrooms are partway cooked, add tomato paste, salt, pepper, red pepper flakes, carrots. Cook a couple more minutes, then add the kale.
Before draining the pasta, take 1 C pasta water and add to the mushroom mixture. Taste and add more seasoning if necessary.
Combine pasta with sauce. Mix in parmesan cheese.
Top each serving with bacon, parmesan cheese, and a drizzle of reduced balsamic vinegar.
2 C greens, rough chop (I used kale, spinach, and collard greens)
1 T fresh parsley, chopped
2 T chives, chopped
1 1/2 C corn (frozen is fine)
1 C cooked pork, chopped (I used leftovers)
1 C cheese, grated (I used cheddar, mozzarella, and parmesan)
1 T smoked paprika
1 T sweet paprika
1 T chili powder
pinch all spice
smoked sea salt
pepper
2 T flour
1/4 C apple cider vinegar, or white wine, plus 1 t
1 T dijon mustard
drizzle honey
4 1/2 C veggie stock
3 C milk
2-4 C water (or more if it’s too thick)
Instructions
Chop veggies, greens, and herbs.
Heat soup pot (use a large one!), add oil; heat, then add veggies (all but greens and herbs). Add seasonings. Cook over med heat for about 10 minutes, stirring occasionally.
Add vinegar/wine. Stir. Cook 5 minutes more.
In a separate pan, heat remaining 2 T oil. Whisk in flour and cook 30 seconds. Slowly whisk in 1 C stock. Add mustard and let thicken. Add to veggies, along with stock, milk, pork, honey, and corn (you can add water at this point too, if there’s room in the pot – be careful, it will bubble and splash, so not too close to the top!). Bring to a boil, then reduce to a simmer. Cook 1 hour.
Add water (optional). Blend a little with immersion blender (optional). Cook an additional 30 minutes, or less if you’re ready to eat sooner.
minutes before serving, add greens and herbs.
minutes before serving, turn off heat and add cheese and 1 t vinegar.
Notes
Would be great with ham, clams, chicken, salmon, even without meat.
Would be yummy topped with bacon, chives, croutons.
Would be excellent served in a bread bowl, or with corn muffins.
