week of May 21, 2017

Sun Pork Carnitas
Mon Falefel and Greek Salad
Tue Pork Verde Enchiladas
Wed Caprese Chicken and Spaghetti
Thur Tonkasu (Japanese Pork Cutlet)

Pork Carnitas Tacos with Slaw

Fri Teriyaki Meatballs

Pork Carnitas - slow cooker
Place the fresh 3 lb shoulder pork roast and 2 cans (7 oz) Mild Diced Green Chilies with liquid and 1 chopped yellow onion into the slow cooker. Cook in slow cooker 8 hours on low. Shred. Serve on warmed tortillas with taco fixings - such as cheese, lettuce or cabbage, onions, cilantro, lime juice.

Falafel

1 (14 oz) can white canneli beans, drained

1 (14 oz) can chick peas, drained

1 cup bread crumbs
2 large egg
1 cup AP flour
1 tsp baking soda
1 tsp olive oil

Falafel, Rice Pilaf, Hummas, Veggie Sticks

1 tsp salt

1 tsp cumin

1/2 tsp black pepper

1 small handful Italian parsley, chopped fine

1 small handful cilantro, chopped fine

Using a food processor with the chopping blade mix beans, bread crumbs, eggs, salt, pepper, cumin, oil until completely Incorporated. Add herbs, mix until incorporated. Place into a mixing bowl, add flour and fold in until completely mixed. 

Using large scoop, spoon out scoop-fulls of mix. Drop into deep fat fryer or a pan with 1/2 inch oil in the bottom of a large skillet. Drain when done. serve with tzaziki  and lemon wedges (for squirting over the falafel).

Enchiladas

2+ cups cooked diced or shredded Pork (left over carnitas)

 12-16 corn tortillas (taco size)

1 can cream of chicken soup

1 large can (around 7 oz) of diced green chilies 

1 cup of sour cream

1/4 cup Salsa Verde 

1 tsp salt and pepper (each)

Shredded Colby jack cheese

Mix soup, chili's, sasla, and sour cream in a bowl, and set aside. Warm the tortillas in the microwave for 30-60 seconds until flexible.

Spray a 9x13 rectangular baking pan with oil. To assemble the enchiladas, place tortilla in the pan, fill with a spoonful of chicken, cream mixture, and a sprinkling of cheese. Roll the tortilla up with the open side down. Repeat until pan is full. I usually do 12 total - 8 down lengthwise, an two sets of two on the side of the pan. Spread the rest of the cream mix over the top. Sprinkle with cheese. Heat in 350 degree oven for about 30 minutes until hot.

NON-OVEN RECIPE: You can also do this recipe with out using an oven in a casserole form: instead of rolling the enchiladas, layer the ingredients in a microwave safe casserole dish with a lid. Layer tortillas, cream mix, meat, cheese, repeat 4x. On the top layer omit the chicken. Microwave on high, covered, for 20 minutes, or until center is hot. Let stand, covered, 10 minutes before serving.

Caprese Pasta

• 1 pound linguine
• 3 tbsp extra virgin olive oil
• 2 cups roasted cherry tomatoes, quartered
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup olive oil (good quality, tasting olive oil such as California Olive Ranch Extra Virgin Olive Oil)
• 1/2 cup packed fresh basil leaves, cut into strips
• 6 ounces fresh mozzarella, diced or shredded (about 1 cup) 

• To roast tomatoes:  http://www.foodnetwork.com/recipes/ina-garten/roasted-tomatoes-recipe/index.html . 

• Cook pasta according to package directions. In a large serving bowl, mix all ingredients together. Serve warm. Serving with grilled chicken breast.

Tonkastu
2 lbs boneless thin sliced pork loin or chops
3/4 plus 1/2 cup  milk
2 eggs
Oil to coat the bottom of the pan (veg or canola)

flour/corn starch coating:
1/2 cup AP flour

1 cup corn starch
1 tbsp seasoning salt (such as Johnny's)
1 tsp onion powder
1 tsp black pepper
1 tsp garlic salt
breading coating
1 cup panko bread crumbs
.
To bread the meat you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack covered with parchment paper, a fork. Set up the assembly line: bowl with  milk, paper plate with flour/corn starch coating, bowl with eggs and 1/2 cup milk beaten together, paper plate with crumb coating, and last the parchment paper. 

One piece at a time, dip in milk, place on the flour and coat. Dip in the egg mix. the place on the crumb mix and coat. Lay on the parchment until all chops are breaded.
To cook the chops, heat the oil in a large skillet on med-high heat. Add pieces one at a time, being careful not to splatter yourself. Cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of meat should reach 160F. Let rest 5 minutes on the cooling rack (without parchment) to drain oil. Sprinkle salt right after taking out of oil.
Serving with white rice and soy sauce