Week of June 2, 2013

Mon - Pork Roast
Tue - Spicy Adobo Pork Tamales
Wed - Tuna Casserole
Thur - Sesame Chicken and Noodles
Fri - DCB Sloppy Joes

Pork Roast and Veggies

2-3 lb pork roast

salt and pepper

1 large yellow onion, chopped

1 lb bag carrots, chopped or baby carrots

4 celery, chopped

4 cloves garlic, pressed

3-4 medium sweet potatoes, (yams) cubed

1 tsp thyme

3 bay leaves

1 tsp dried rosemary

2 cups stock

1/2 cup apple juice/cider

Directions

Add all (except sweet potatoes) to roasting pan or oven safe pot. Add stock and juice. Add roast. Bake covered with foil for 2 1/2 hours at 350F. Turn meat over every hour.

Remove meat after 2 1/2 hours, and add potatoes to pot, and return meat. Add more hot stock if there is none left in pan. Cover with foil. Cook for one more hour or until potatoes are tender.

Spicy Pork Tamales

Ingredients

Filling:

1 lb shredded pork (leftover from yesterday)

1+ tablespoon Adobo sauce (from chipotle pepper can, more for extra spice, to taste)

1+ chipotle peppers, finely diced (more for extra spice, to taste)

Dough:

2 cups cornmeal

1 teaspoon baking powder

1/2 stick cold unsalted butter, cut into cubes

1 cup chicken broth

Directions

1. In a large bowl combine the cornmeal, 1 teaspoon of salt and the baking powder. Cut the butter into the cornmeal using a fork or a pastry blender. Add the broth, a little at a time, until the dough comes together. Mix shredded pork, peppers and sauce together. NOTE Chipotle and Adobo is very spicy, start with a little, taste and add more if desired.

 2. Cut parchment paper into 8 (8 by 8-inch) squares (can also use corn husks. the traditional way, soak husks for 30 minutes in warm water). Spread 1/3 cup of the tamale dough onto the center of the paper and lightly press it into a circle. Put a heaping tablespoon of meat on top. Bring the 2 corners of the paper at the ends of the rectangle up to encase the beans and cheese with the tamale dough. Fold the corners together a couple of times. Fold the other sides over to cover the seam and turn right side up. Continue this process with the remaining dough and filling.

3. Put a steamer basket into a large pot and add enough water to come just below the basket. Cover the pot and put it over medium-low heat to bring the water to a simmer. Put the tamales in the steamer basket. Cover and steam the tamales until the dough is cooked through, about 1 hour, Check after 30 minutes, you may need to add more water to the pot. Remove the tamales from paper wrapping and serve warm.

Tuna noodle Casserole http://www.campbellskitchen.com/recipes/recipedetails?recipeid=50684&fm=internal_search

Sesame Chicken and Noodles http://www.recipe.com/sesame-chicken-and-noodles/

Easy Sloppy Joes
1 lb ground beef
1 tbsp tomato paste
2 tbsp ketchup
2 tsp sugar
1 tsp each onion powder, garlic powder, salt and black pepper
1 tsp seasoning salt
4-6 hamburger buns
4-6 cheese slices
Spread beef on the bottom of the Deep Covered Baker. Sprinkle the seasoning salt on top. Cover, and cook in microwave on high for 13-15 minutes or until no longer pink. (OR you can do this on the stove top). Drain.
Add tomato paste, ketchup, sugar, and other seasonings to meat. Stir. Heat in microwave for 1 minute, or until warmed. Taste, you may need to add additional salt or sugar depending on your preference. Serve on toasted buns with cheese.