Slow Cooker Pulled Pork and Cole Slaw
Pulled Pork
- Pork Loin (plus I added some fattier cuts for flavor)
- 1 can Beef or Chicken Stock
- 1 cup of Coffee
- 1 cup of apple juice
- your favorite bbq sauce (we used Stubbs...yum)
Cooking instructions
season the meat (if you like) and put it in the crock pot. Add the stock, coffee and juice. set it to the lowest setting and leave it alone for 7-9 hours. When it's done, drain it, shred it and mix it up with the BBQ sauce.
Cole Slaw
http://allrecipes.com//Recipe/amish-slaw/Detail.aspx
I doubled the sauce recipe and used 2 heads of Napa Cabbage and one head of red cabbage. I "shredded" it by stacking leaves, rolling them up and slicing them thinly. All in all it was a pretty quick process. It's worth noting that once you add the sauce, the volume reduces greatly (we ended up getting more cabbage). If, for instance, you were planning on taking it to a cookout or something you might want to do the 3 heads of cabbage. It seems like a lot, but it really reduces under the weight of the sauce. Also worth noting that I drained most of the sauce off before putting it in the fridge and then drained even more the next day.
Chickpea and Artichoke Heart Stew
We made this for meals co-op a few months ago and it was delicious! We didn't cook for co-op this week since some of us are out of town, so I decided to make this a second time and thought I'd post the recipe here. This is another one from Moosewood Restaurant Cooks at Home.
Chick Pea and Artichoke Heart Stew
4 cups water or vegetable stock (I used stock)
2 medium onions, chopped (about 1 1/2 cups)
2 garlic cloves, minced or pressed
2 Tbsp. olive oil
1 tsp. turmeric
1 tsp. sweet paprika
4 medium red or white potatoes, cut into 1/2 inch cubes (about 4 cups)
1 sprig fresh rosemary (1 tsp. ground dried) [I used fresh]
5 leaves fresh sage, minced (1/2 tsp. dried) [I used fresh]
1/2 cup pureed winter squash or pureed sweet potato [the recipe recommends baby food for ease]
3 cups drained cooked chick peas (two 15-oz. cans)
1 1/2 cups drained artichoke hearts (one 14 oz. can)
salt and ground black pepper to taste
lemon wedges (optional)
grated Pecorino or Parmesan cheese (optional)
In a saucepan, bring the water or vegetable stock to a simmer. While the water heats, saute the onions and garlic in the oil for about 8 minutes, until soft. Stir the turmeric and paprika into hte onions and saute for a minute. Add the potatoes, rosemary, sage, and the simmering water or stock. Cook about 12 minutes, until the potatoes are tender. Stir the pureed squash or sweet potatoes, and add the drained chick peas and artichoke hearts. Remove the rosemary sprig, add salt and pepper to taste, and return to a simmer.
Serve with lemon wedges and top with grated Pecorino or Parmesan, if you wish.
-Heather
Cajun Skillet Beans
from Moosewood Restaurant Cooks at Home
Ingredients
1 Medium onion, chopped
3 Garlic cloves, minced or pressed
2 tablespoons Vegetable oil
3 Celery stalks (about 1 cup chopped)
2 Green or red bell peppers (about 1 1/2 cups chopped)
1 teaspoon Chopped fresh thyme (1/2 tsp dried)
1 tablespoon Chopped fresh basil (1 tsp dried)
1 teaspoon Chopped fresh oregano (1/2 teaspoon dried)
1/4 teaspoon Ground black pepper
Pinch each of cayenne and salt
2 cups Chopped fresh or canned tomatoes (14 1/2 oz can)
1 tablespoon Honey or molasses
1 tablespoon Dijon mustard
4 cups Cooked black-eyed peas or butter beans (two 10-ounce frozen pkgs or two 16-ounce cans, drained Chopped scallions (optional)
Grated cheddar cheese (optional)
Preparation
In a heavy saucepan or skillet, saute the onions and garlic in the oil on medium heat. Chop the celery and bell peppers, and add them to the pan. Continue to saute for about 5 minutes, stirring occasionally. Add the thyme, basil, oregano, black pepper, cayenne, and salt. Cover and cook for 5 minutes or until the onions are golden, stirring once or twice. Add the tomatoes, honey or molasses, and mustard and simmer for 5 more minutes. Add the beans, cover and stir occasionally until thoroughly heated. Canned beans will be hot in less than 10 minutes, but frozen beans need to simmer for 15 to 20 minutes. Top with scallions or grated chees if you like, and serve.
A suggested side for this is spicy kale.
Spicy Kale
Adapted from Moosewood Restaurant Cooks at Home
1 large onion
1 bunch kale (about 2 pounds)
2 teaspoons vinegar (or to taste)
¼ teaspoon crushed red pepper flakes (or more to taste)
salt and ground black pepper to taste
Sauté the onion in a large, non-stick skillet on low heat, until translucent. While the onion sautés, thoroughly rinse the kale. Remove and discard the large stem ends, and coarsely chop the leaves.
Add the moist kale to the onions and cook, covered, stirring occasionally, until the leaves are wilted but still bright green. Stir in the vinegar and red pepper flakes. Add salt and pepper to taste, and serve immediately or at room temperature.
-Heather
Arroz Con Pollo recipe
Here's the recipe for the arroz con pollo we made last week. We modified the version that's in the Joy of Cooking by adding less broth, and canned diced tomatoes. We also added both ham and pancetta (mmmm....bacon) - and in greater proportions than what is called for. Lastly, we used kalamata olives instead of the green spanish olives because, frankly, that's all we had. The recipe really lends itself to variation and hopefully you liked our take on it, but if not...make it how you want. Corn? sure. roasted red peppers? absolutely. capers? Why not! The sky's the limit....er...or at least the pantry is.
Ingredients
3.5 - 4.5 lbs of chicken parts (we did drumsticks and thighs)
2 Cups chopped onions
1 red pepper diced
1 orange pepper diced
1 slice of ham (sliced on 5 or 6) finely diced
pancetta (the more, the merrier)
2 cups long grain white rice
2-3 cloves garlic, minced
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
2 1/2 cups chicken stock
1 can (28 oz) of petite diced tomatoes
pinch of oregano
1 cup of frozen peas
1/2 cup of chopped olives (your choice)
Important pre-cooking info:
- This is a one pan meal, but you'll need a fairly wide and deep pan. Ideally this pan is NOT a non-stick pan as you want to get the flavor out of the crispy chicken skin and into the rice. The pan should be large enough to accomodate all of the chicken parts in one layer and have a tight fitting lid. When we made this for coop we used 3 18 inch diameter, 2-3 inch deep pans.
- It's always a good idea to do all of your chopping and prep ahead of time, but with this dish it's an imperative. Heather thinks that this is a big PITA to make, but I find it goes really easily when all of the prep work is done in advance...the only real active cooking time in the dish is the chicken part. The rest of it is add, stir and cover.
- The times below are an estimate...I tend to let things go longer on the stove than Joy does, so you may be able to complete this dish more quickly (and, I suppose, less mushily).
Phase 1: Brown the chicken (10-15 minutes)
- heat 2 tbsp of olive oil over med-high heat.
- While that's heating up, rinse the chicken, pat it dry and season with salt and pepper (we season it a ton since a lot of it will fall off in the pan).
- Brown the chicken on all sides. It doesn't need to be cooked, just brown...the crispier you can get it at this stage, the better.
- Once it's brown remove to a nearby plate and reduce the heat to medium low.
Phase 2: cook the veggies and fixins (10-15 minutes)
- Pour off some of the excess fat, but leave some in the pan.
- Add the pancetta and cook until crisp (5 minutes or so).
- Add the onions, peppers and ham and cook until the vegetables are soft (5 -10 minutes).
Phase 3: cook the rice (20 minutes)
- Into the same pan, add the rice and stire until the grains are coated with the oil and fat and the rice is mixed in with the other contents of the pan.
- Then add the garlic, salt, pepper and paprika cooking for another minute or so. Add the chicken stock and the tomatoes and whatever seasonings you want.
- Bring to a boil over low heat, scraping the brown bits off the bottom of the pan with a wooden spoon or spatula.
- Add the chicken pieces back into the pan, nestling the pieces into the rice and veggies.
- Cover tightly, bring the heat down to low and let it cook for 20 minutes....and now you can clean all your bowls and whatnot.
Phase 4: add the color and serve (10-15 minutes)
- Add the frozen peas (right out of the bag, not thawed) and olives into the mix.
- Cover and let it cook for another 10-15 minutes or however long it takes for the rice to be tender.
Welcome
Welcome to The Hungry Eleven, the food blog of a small meals co-operative in Austin, TX.
The families in our co-op swap simple weeknight dinners with each other once a week. Our goal is to get ourselves through the work week without having to cook too much while wee ones are under foot. Please read the About page for more information on how our group works.
We'll post our favorite recipes here, as well as the occasional food article or article about running a meals cooperative. Thanks for visiting our site!