Dinner

06/29-07/05

Carnitas w/ Pickled Onions and Rice & Beans

bakingmischief.com/carnitas-recipe/
www.budgetbytes.com/pickled-red-onions/?utm_content=buffer7c753&utm_medium=social&utm_source=pinterest.com&utm_campaign=budgetbytesbuffer#wprm-recipe-container-30612
cooktoria.com/rice-and-beans/#wprm-recipe-container-8066

Ingredients

  • 1/4 cup vegetable oil
  • 4-6 pound pork shoulder roast boneless or bone-in, trimmed of fat cap and cut into fist-sized chunks
  • Salt and pepper
  • 1 large onion diced
  • 1 clove garlic crushed
  • 3 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 6-8 cups (3-4 14.5 ounce cans) chicken broth

Instructions

  1. Pre-measure all your ingredients, dice your onion, and prep your garlic. Once you get started cooking, things move fast.
  2. Generously salt and pepper pork chunks on all sides.
  3. In a large Dutch oven, heat oil over medium-high heat. Once hot, brown meat on all sides, in batches if necessary. This will take 10 to 15 minutes.
  4. Add onion, garlic, lime juice, chili powder, oregano, cumin, and enough chicken broth so the meat is mostly covered. Bring to a boil and then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours, until meat is tender and can be easily pulled apart with a fork.
  5. Preheat oven to 400°F and line a baking sheet with foil for easier cleanup. Use a large slotted spoon to transfer meat to a cutting board (reserve the broth) and use two forks to shred the meat. Transfer shredded meat to the baking sheet and spread it in an even layer over the surface. Drizzle 1/4 cup of the cooking liquid over the meat, sprinkle with salt, and bake for 10 minutes.
  6. Drizzle a little more broth over the meat, cook 10 minutes more, and repeat for a total of 30 minutes, until edges are crispy and browned.

Ingredients

  • 1.5 cups sliced red onion
  • 1 clove garlic
  • 3 Tbsp white sugar
  • 1.5 Tbsp salt
  • 1/2 tsp peppercorns
  • 1 cup white vinegar

Instructions

  1. Thinly slice the red onion and peel the garlic. Place the onion and garlic in a large glass or ceramic bowl.
  2. Add the sugar, salt, and peppercorns to a small sauce pot. Add the vinegar and stir until the sugar and salt are dissolved. Place a lid on the pot and bring the mixture up to a boil over medium-high heat.
  3. Once boiling, pour the vinegar over the sliced onion and garlic*. Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature.
  4. Once cool, use the onions immediately or transfer the onions and all the brine to a lidded non-reactive container (glass, ceramic, or plastic) for storage in the refrigerator. The onions can be stored in the refrigerator for 3-4 weeks.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 medium onion diced
  • 1 large bell pepper diced
  • 2 garlic cloves minced
  • 1 tsp. ground cumin
  • 1/4 tsp. red pepper flakes or to taste
  • 14.5 oz. 1 can diced tomatoes
  • 2 cups long grain brown rice
  • 4 cups vegetable broth
  • 16 oz. 1 can black beans, rinsed
  • 1/4 cup cilantro chopped

Instructions

  1. In a large, heavy-bottomed pot or skillet, sauté the onion in olive oil for about 3-5 minutes. Add the bell pepper and cook for another 3-4 minutes.
  2. Add the garlic, cumin, and red pepper flakes. Cook for a minute.
  3. Add the diced tomatoes and keep cooking, stirring occasionally for 5 minutes.
  4. At this point, add the rice and veggie broth. Stir everything well and bring to a boil. Cover with a tight lid, reduce the heat to low, and simmer for about 45 minutes,* or until the rice is cooked through.
  5. Stir in the black beans and cilantro. Let it rest for 5 minutes. Serve.

Broccoli & Sweet Potato Soup

www.woolworths.com.au/shop/recipedetail/3747/undefined

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 2-3 sweet potatoes (about 550g), peeled and cut into 2cm chunks
  • 750ml Gold Free-range Chicken or Gold Australian Vegetable Stock
  • 200g broccoli

Method

  1. In a large saucepan, heat the oil and gently cook the onion for 5-7 minutes, until softened.
  2. Add the garlic and cook for 2-3 more minutes, add the sweet potatoes and cook for a few more minutes, then add the stock.
  3. Bring to the boil and simmer for 15 minutes, or until the sweet potato is tender.
  4. Meanwhile, steam the broccoli for 3-5 minutes. Blend the sweet potato mixture and the broccoli in a food processor. Reheat to serve, then stir in the 2tsp harissa.

Lamp & Feta Meatball Flatbreads

www.donnahay.com.au/recipes/lunch/lamb-and-feta-meatball-flatbreads

Ingredients

  • 600G LAMB AND MINT SAUSAGES, 
  • CASES REMOVED
  • 200G FETA, CRUMBLED
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 8 MEDIUM FLATBREADS
  • 1 CUP (280G) NATURAL GREEK-STYLE YOGHURT
  • 1 LEBANESE CUCUMBER, SLICED INTO RIBBONS
  • 1 RED ONION, THINLY SLICED
  • 1 CUP FLAT-LEAF PARSLEY LEAVES
  • CRACKED BLACK PEPPER, FOR SPRINKLING

Instructions

  1. Place the sausage meat and half the feta in a large bowl and mix to combine.
  2. Roll tablespoonfuls of the mixture into balls. 
  3. Heat the oil in a large, non-stick frying pan over medium heat. Cook the meatballs for 12-14 minutes or until browned and cooked through. 
  4. Top the flatbreads with the yoghurt, meatballs, cucumber, onion, parsley and remaining feta. Sprinkle with pepper to serve. Serves 4.




Basil Chicken in Coconut Curry Sauce

wearenotmartha.com/basil-chicken-in-coconut-curry-sauce/

Ingredients

  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground black pepper
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp ground turmeric
  • 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (you can substitute for thighs)
  • 2 Tbsp olive oil, divided
  • 3/4 cup chopped onion (from 1 large onion)
  • 5 cloves garlic, minced
  • 2 jalapeño peppers, minced (remove seeds if you want to cut down on heat in dish)
  • 1 14 oz. can coconut milk
  • 1 tsp Worcestershire sauce
  • 1/4 cup fresh basil leaves, chopped (plus more for topping, if desired)
  • 1 Tbsp finely chopped fresh ginger
  • 2-3 cups cooked brown rice (can also use white rice, quinoa, cauliflower rice, or whatever you desire!)

Instructions

  1. Mix all the spices (from the cumin to the turmeric) in a small bowl.
  2. Place chicken in a large bowl and sprinkle the spice mixture over it. Let it sit for 30 minutes.
  3. Heat 1 Tbsp of oil in a large skillet over medium-high heat. Add onion and jalapeño and cook for about 3 minutes. Then add the garlic and cook for one more minute, until fragrant. Remove mixture from skillet and place in a medium size bowl.
  4. Add remaining Tbsp of oil to the same skillet and add half of the chicken pieces, spreading them out to make sure they're not overcrowded. Cook for a few minutes on each side to cook through and lightly brown. When cooked through, remove from the skillet and add them to the bowl of onion/jalapeño. Repeat with remaining chicken and remove that to the bowl, too.
  5. Pour the coconut milk into the skillet. Cook on medium-high and stir until sauce thickens and starts bubbling a bit. Mix in the Worcestershire sauce.
  6. Add the chicken and onion/jalapeño mixture back into the skillet, along with basil and ginger and cook for 2 more minutes.
  7. Serve basil chicken over rice. Spoon more coconut curry sauce over the top. Top with more basil if desired.

Caramelized Onion, Spinach & Cheddar Flaky Pastries

www.halfbakedharvest.com/onion-spinach-and-cheddar-flaky-pastries/#bo-recipe

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, thinly sliced
  • 1 teaspoon honey, plus more for serving
  • kosher salt and pepper
  • 1 garlic clove, minced or grated
  • 1 tablespoon fresh thyme leaves
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon crushed red pepper
  • 1 bag (16 ounce) frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded havarti cheese
  • 1 box frozen puff pastry, thawed
  • 1 egg, beaten
  • everything bagel spice, for sprinkling (optional)

INSTRUCTIONS

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper
  2. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onions and honey and cook 5 minutes, stirring occasionally until softened. Season with salt and pepper and continue cooking another 5-10 minutes or until the onions are golden and caramelized. Add the garlic, thyme, nutmeg, and crushed red pepper, cook another minute. Remove from the heat.
  3. Stir in the spinach, cheddar, and havarti cheese.
  4. Lay the pastry sheets flat on a clean, floured surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 9 squares. Evenly divide the spinach filling among half of the squares, leaving a 1/4 inch border around the edges. Brush the edges with egg. Lay the remaining 9 squares over the filling and seal the edges by crimping with the back of a fork.
  5. Place the squares on the prepared baking sheet and brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Sprinkle with everything spice, if desired. Transfer to the oven and bake for 20-25 minutes or until golden brown.
  6. Serve warm, drizzled with honey.
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