1.5 lb pork shoulder or loin, cubed
2 Tbsp oil
1 teaspoon ground cumin
Salt and pepper
2 garlic cloves
1/4 cup lime juice or juice from 1 lime
1/4 cup water
8 corn tortillas Salsa, diced avocado, sour cream dollops to garnish
Directions
In a mixing bowl, toss the pork cubes in the oil and ground cumin. Season with a few dashes of salt and pepper. Place in the base of the slow cooker. Add the garlic, lime juice, and water. Set on low and cook for 8 hours. Remove, let cool slightly, then shred with 2 forks.
(Toast the corn tortillas in a warm skillet.)
Friday, August 27, 2010
Shredded Zucchini and Chickpeas over Polents
1 1/2 pounds zucchini (about 3 medium), ends trimmed and cut crosswise into 2" pieces
1 heaping teaspoon of kosher salt
3 cloves garlic, sliced thinly
1⁄2 teaspoon olive oil, divided
Cooking spray
1 15-ounce can of chick peas, drained and rinsed
1 scant cup of marinara sauce (NOTE: I used my homemade stash, but feel free to substitute what you've got.)
1 package of pre-made sundried tomato polenta, cut into 1⁄4" rounds (NOTE: I was super lazy, and bought the pre-made, fat-free stuff. You could also easily make your own.)
2 ounces of grated goat gouda (NOTE: I used Arina brand goat gouda.)
Salt and pepper to taste
1) Shred zucchini on the largest setting of a box grater. Toss with a heaping teaspoon of salt, place in a colander set over a bowl, and allow to drain, 15-30 minutes. Squeeze out as much liquid as possible.
2) Coat a non-stick pan with 1⁄4 teaspoon of the oil with several sprays of cooking spray, and heat over a medium heat. Add the garlic and sauté until aromatic and starting to browned, about 30 seconds. Add the zucchini, stir, and cook through, about 6-7 minutes.
3) Add chickpeas, and cook through, 1-2 minutes. Add sauce and saute until heated through, about 3-4 minutes. Transfer the mixture to a separate bowl, and season with salt and pepper.
4) Wipe out the pan, and heat the remaining oil over a medium heat. In several batches, add the polenta rounds, and sauté until just browned (roughly three minutes per side). In the center of each plate, arrange four polenta rounds so that their sides are touching (or in a "diamond" pattern). Top with a light coating of gouda. Mound the zucchini mixture on top, and sprinkle with additional gouda.
1 heaping teaspoon of kosher salt
3 cloves garlic, sliced thinly
1⁄2 teaspoon olive oil, divided
Cooking spray
1 15-ounce can of chick peas, drained and rinsed
1 scant cup of marinara sauce (NOTE: I used my homemade stash, but feel free to substitute what you've got.)
1 package of pre-made sundried tomato polenta, cut into 1⁄4" rounds (NOTE: I was super lazy, and bought the pre-made, fat-free stuff. You could also easily make your own.)
2 ounces of grated goat gouda (NOTE: I used Arina brand goat gouda.)
Salt and pepper to taste
1) Shred zucchini on the largest setting of a box grater. Toss with a heaping teaspoon of salt, place in a colander set over a bowl, and allow to drain, 15-30 minutes. Squeeze out as much liquid as possible.
2) Coat a non-stick pan with 1⁄4 teaspoon of the oil with several sprays of cooking spray, and heat over a medium heat. Add the garlic and sauté until aromatic and starting to browned, about 30 seconds. Add the zucchini, stir, and cook through, about 6-7 minutes.
3) Add chickpeas, and cook through, 1-2 minutes. Add sauce and saute until heated through, about 3-4 minutes. Transfer the mixture to a separate bowl, and season with salt and pepper.
4) Wipe out the pan, and heat the remaining oil over a medium heat. In several batches, add the polenta rounds, and sauté until just browned (roughly three minutes per side). In the center of each plate, arrange four polenta rounds so that their sides are touching (or in a "diamond" pattern). Top with a light coating of gouda. Mound the zucchini mixture on top, and sprinkle with additional gouda.
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