Cinnamon Buns

Quick Cinnamon Buns with Buttermilk Icing
(Americas Test Kitchen Recipe)

**Melted butter is used in the filling and the dough and to grease the pan. Melt 8 Tbsp of butter ahead of time to make it easier.
Just measure out of the full amount.**


1 tablespoons unsalted butter, melted

Filling:

• 3/4 cup dark brown sugar, packed
• 1/4 C granulated sugar
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon salt
• 1 tablespoon unsalted butter melted and cooled

Dough:

• 2 1/2cups unbleached all-purpose flour (plus more for dusting work surface)
• 2 Tbsp granulated sugar
• 1-1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/4 cups low fat buttermilk
• 6 tablespoons unsalted butter, melted and cooled

Glaze:

2 tablespoons cream cheese
2 tablespoons low fat buttermilk
3/4 cup confectioners' sugar


Adjust oven rack to middle position and preheat oven to 425 degrees. Brush a 9-inch square cake pan with one tablespoon butter.

1. Filling: Combine the brown sugar,  granulated sugar, cinnamon, cloves and salt in a small bowl. Add one tablespoon melted butter and stir with a fork or fingers until the mixture resembles wet sand. Set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add 3 tablespoons of the melted butter and buttermilk to the dry ingredients and stir with a wooden spoon until the liquid is absorbed (the dough will be sticky and look shaggy), about 30 seconds. Transfer the dough to a lightly floured work surface. Knead, lightly dusting more flour as necessary, until just smooth and no longer shaggy, about 30 seconds.
3. Lightly dust the surface again. Pat the dough into a small rectangle, then roll into a 12-inch x 9-inch rectangle, dusting more flour sparingly if necessary so the dough doesn't stick to the rolling pin. Brush the dough with 1 tablespoon of melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Using your hand, press the filling firmly into the dough. Starting at the long side, roll the dough, pressing lightly, to form a tight log. (If the dough sticks to the surface, use a sharp knife or dough scraper to release it.) Pinch the seam to seal. Roll the log seam-side down and, using a serrated knife, cut it evenly into 9 pieces. Turn the pieces over on their flat sides, and slightly flatten each piece with your hand to seal the open edges and keep the filling in place. Place the rolls in prepared pan and brush with remaining tablespoon of butter. Bake until the edges are golden brown, 20-25 minutes.
4. Meanwhile, make the glaze. In a medium bowl, whisk together the cream cheese and buttermilk until thick and smooth (the mixture will look like cottage cheese at first). Sift in confectioners' sugar and whisk until smooth glaze forms.
5. Let cool 5 minutes, slide buns onto a plate.
6. Drizzle the glaze evenly over the buns. 

Turkey Sliders with Curried Guacamole

Turkey Sliders
(Spilling the Beans Cookbook)

1 C cooked chickpeas, 19 oz can, rinsed and drained
1/8 tsp rosemary
1/8 tsp thyme
pinch fennel
1/2-1 lb ground turkey
1 large egg
1/4 C dried bread crumbs or panko
2 cloves garlic, minced
1 Tbsp chopped fresh parsley
2 Tbsp Parmesan cheese, grated
1 green onion, minced
pinch cayenne
1/4 tsp salt
pepper

Tomato, slider buns, curried guacamole (recipe below)


Coarsely mash the chickpeas, not to a paste.
Crush the herbs between your fingers or with a mortar pestle.
Combine all ingredients in a bowl with your hands.

Make into patties, 2 1/2 inches by 3/4 inches.

Fry in some olive oil in batches in a frying pan.

Serve on buns with tomato slices and curried guacamole, ketchup, mustard or lettuce.

Curried Guacamole
(Super Natural Everyday Cookbook)

2 ripe avocados
2 tsp fresh lemon juice
scant 1/2 tsp fine salt
1/2 C coarsely chopped cilantro, optional
1 Tbsp butter or EV coconut oil
1 tsp mustard seeds
1 small yellow onion, minced
1-2 cloves garlic, minced
1 tsp curry powder
1 pinch chili flakes

Mash peeled avocados in a bowl, add lemon juice, salt and most of the cilantro, if using.
Set aside.
Heat butter or coconut oil in a skillet over med-high heat. When hot, add mustard seeds.  Keep a lid handy if for when the seeds start to pop.  After a minute, add onion and saute about 3 minutes or until onions are translucent.  Stir in garlic, curry powder and chili.
Count to 10 and remove from heat.

Stir into avocado mixture and top with remaining cilantro.
Serve warm on top of burgers or with chips or pitas.

Spicy Avocado Toasts

Mom and I had this for lunch the other day and loved it.

Its very simple but filling.

Spicy Avocado Toast 
(Martha Stewart)

1 ripe avocado
2 slices of toast
butter or coconut butter
a few pinches salt and pepper (I used flaky sea salt)
a few pinches red pepper flakes
lemon wedges

Peel and slice the avocado.
Toast and butter the bread.
Place sliced avocado on the bread and mash (or leave whole).
Top with salt, red pepper flakes and lemon juice.

BBQ Pulled Pork and Beans

This is a really easy recipe that my kids just love.

The substitute of beans for half of the meat makes this a cheap meal too.

Its simmers in the oven for several hours and gets served over rice or on a bun.

I usually make a coleslaw to go with it.


BBQ Pulled Pork and Beans 
(recipe from Spilling the Beans Cookbook)

olive oil, for cooking
1-2 lb pork tenderloin
2 C cooked red kidney beans (or a 19 oz can), rinsed and drained
2 C cooked navy beans or white kidney beans (19 oz can), rinsed and drained
1/2 C ketchup (I used 1/4C chili sauce, 1/4C ketchup)
1/4 C maple syrup
1/4C cider vinegar (red or balsamic works too)
2 Tbsp brown sugar
1 Tbsp soy sauce
1 Tbsp dijon or yellow mustard
2-3 garlic cloves, minced
a few shots of hot sauce

1/4 cup a favourite BBQ sauce, optional

In a dutch oven, brown pork on all sides (in a little oil, if the meat is lean.)
Add all other ingredients except the BBQ sauce and mix it up in the pan.  (You may need to lift the pork up so all the sauce ingredients blend well.)
Cover and cook in a 300 degree F oven.  Cook for 3-4 hours.
You can also do this in a slow cooker on low for 6-8 hours.

Skim any fat off the surface and shred pork with two forks.
Stir in BBQ sauce, if using.
Serve over rice or on a bun, sloppy joe style.

Chickpea and Potato Curry

Friends of mine made and shared this recipe with me after I raved about it.

It's a simple, tasty curry that's easy to make, especially if you have kitchen help.

The kids loved it served over rice.

Chickpea and Potato Curry

(adapted from Lubbes' recipe)

1 Tbsp olive oil

2 onions, diced

2 Tbsp fresh ginger, minced or grated

2 Tbsp curry paste

1-2 tsp curry powder

pinch of red pepper flakes (optional)

1 lb ground chicken

1 lb potatoes, peeled and diced

1 can chickpeas, drained and rinsed

1 Tbsp soy sauce

1 C frozen peas

Mango Chutney, for serving (optional)

In a large Dutch oven, heat oil over medium heat and cook onions, 10 mins.

Add ginger, cook a minute or two.

Add ground chicken, cook until no longer pink.

Add curry paste, curry powder, RP Flakes (if using), potatoes, chickpeas and soy sauce.

Pour 1 Cup of water in and cover. 

Reduce heat and simmer until potatoes are very soft, around 15 minutes.

Stir in peas and cook 5 more mins.

Serve over rice with mango chutney. 

Five Banana Muffins

I like winter.

I love wearing my tuque.

I enjoy shoveling early in the morning before it's light out.

But, for some reason, I enjoy seeing the bright sun on our faces and warmth of this picture right now.

Also, in this picture, we are drinking great coffee which goes great with these muffins.

If you frequently have bananas that are overripe, this recipe a great way to use them up.

I cut it out of a newspaper at least ten years ago and it is still my go to banana muffin.

You, kind of, can't make a mistake with these.

I have morphed these in so many ways and they always turn out.  Try adding espresso powder, coconut, pecans, nutmeg or even substitute pumpkin puree for some of the banana.

The recipe calls for a small amount of sugar but I always leave it out because I think the bananas make them sweet enough.

Five Banana Muffins

(yields 24 muffins)

2 C AP flour (or a combo of 1 C whole wheat or spelt and 1 C AP)

1/4 C sugar (optional)

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon (optional)

pinch of salt

1/2-1 C chocolate chips (or nuts)

5 bananas, mashed

1/2 C butter, melted

1/4-1/2 C yogurt, buttermilk or sour cream

2 large eggs

Preheat oven to 350.

Line muffin tin with papers or grease.

In a large bowl (or stand mixer) combine bananas, butter, yogurt and eggs.  

Add chocolate.

In another bowl, whisk flour, sugar, baking powder, baking soda and salt.

Add to flour mixture to banana mixture.

Stir gently without over mixing.

Pour into muffin cups.  I fill them about half full and that usually makes 24 muffins.

Bake 18 mins

 or until toothpick insterted into the centre of a muffin comes out clean.

(You can also make this into a loaf but increase baking time to 50 mins.)

Cheesy Spaghetti and Peas

Cheesy Spaghetti and Peas

(adapted from Everyday Food magazine)

*To break up the spaghetti, wrap uncooked noodles in a tea towel 

and firmly break in several places on the edge of the counter.

1/2 lb spaghetti, broken in pieces*

1 can evaporated milk

3 large eggs

pinch nutmeg (optional)

dash cayenne (optional)

1 1/2 C cheddar cheese, grated

1/2 C mozzarella cheese, grated

1/2 C parmesan cheese, grated

3/4 C frozen peas

Heat oven to 400.

Cook pasta a couple minutes less than package directions.

In the mean time, whisk all other ingredients in a large bowl.

Add cooked pasta to cheese mixture.

Pour into a 2 Quart casserole dish.

Bake 12-15 mins.

Let stand 10 minutes before serving.

Zucchini and Red Pepper Sautee

I love doing this for lunch.

It's faster than making an epic sandwich (because sandwiches need to be epic) and leaves me full.

Sometimes I have crackers or a nice piece of bread with it.

Zucchini and Red Pepper Sautee
Serves 1 person lunch.

1/2 medium zucchini, sliced
1/2 red pepper, sliced
1-2 tsp Olive oil
3 fresh basil leaves, torn
1/2 tsp lemon zest
1-2 tsp lemon juice
salt, pepper
1 Tbsp grated parmesan cheese

In a medium fry pan over medium, heat oil.  Sautee zucchini and peppers, sprinkled with a pinch of salt and pepper, for a few minutes, or until barely softened. Stir in basil, lemon zest and lemon juice.  Cook another minute.  Grate parmesan cheese over the vegetables and serve.

Panko Crusted Fish with Herb Dipping Sauce

I was talking to my friend the other day about fish recipes for people who dont love fish.

This panko crusted sole is not super fishy and has a pleasantly mild, crispy coating.

The recipe calls for Old Bay Seasoning, I used Lawrys Chicken seasoning because thats all I had and it worked great too.

If you are in a hurry or dont want to make the dipping sauce just serve the fish as is or with lemon wedges.

Panko-Crusted Fish with Herb Dipping Sauce

Martha Stewart Everyday Food Magazine

1-2 large eggs, beaten

2 Cups panko crumbs (Japanese bread crumbs)

1 Tbsp Old Bay fish seasoning (or other such as Lawrys)

2 Tbsp Olive oil

1 Tbsp dried Parsley flakes, optional

7-8 sole fillet ( I used frozen fillets then prepared and cooked without thawing first)

1/2 Cup mayonnaise

2 Tbsp dried parsley flakes (1/4Cup fresh, chopped parsley)

1 Tbsp Dijon mustard

1 Tbsp lemon juice

2 tsp horseradish

Preheat oven to 475F.

Place egg in a shallow dish, season with salt and pepper.

Combine panko, seasoning, oil and parsley flakes in another shallow bowl.

Dip sole fillet in egg mixture and then in crumb mixture, pressing on the crumbs to make them stick.

Lay the fish on a baking sheet leaving some room between.

Bake without turning the fish over 12-15 minutes or until the fish is lightly browned on the bottom.

Meanwhile, make sauce.

Mix mayo, parslely, dijon, lemon and horseradish in a small bowl.

Season with salt and pepper.

Serve fish with dipping sauce, lemon wedges, roasted potatoes and a salad.

Baked French Toast with Blueberries and Cream

This baked french toast is perfect for a slow morning

You can assemble it the night before and bake it in the morning.

The house will smell amazing as it bakes.

Baked French Toast with Blueberries and Cream

(wholefoods.com)

1 (12 ounce) day-old baguette, cut into 1/2-inch cubes (I used marble rye)

1 1/2 - 2 cups blueberries, divided 

12 ounces (about 1 1/3 bricks) cream cheese, softened

1/2 cup sugar, honey, or maple syrup

8 eggs

1 lemon, zested (optional)

1 cup sour cream or yogurt

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

2/3 cup milk

Maple syrup, for topping

Place bread cubes in a greased 9- x 13-inch baking dish. Sprinkle with blueberries, reserving a few for garnish. 

In a mixing bowl, beat cheese and sugar until smooth. Beat in the eggs, lemon zest, sour cream, vanilla and cinnamon. Gradually add milk until blended. 

Pour over bread. 

(If you are making this the night before, cover and chill overnight or up to 24 hours. Remove from refrigerator 30 minutes before baking.)

Cover with foil and bake at 350ºF about 30 minutes. Uncover and bake about 25 minutes longer, or until a knife inserted near the center comes out clean. Sprinkle with reserved blueberries. Let stand 5 minutes. Serve with maple syrup, if desired.

Banana Blueberry Coconut Muffins

I have been eaten out of house and muffin.

Somehow, we've managed to eat 24 muffins in the last 24 hours.

So, I found my self making muffins again this afternoon.

Today's muffins needed to have banana in them because of an over ripe bunch I had to use up.

These are much less sweet than yesterday's Blueberry Lemon Muffins and use whole wheat flour.

Originally, this recipe calls for coconut oil but melted butter works too.

By all means, use coconut oil, if you can, it will give them even more rich coconut flavour.

If you double the recipe, like I did, you will get 24 muffins or 12 large and 24 mini. (Reduce heat to 325 and cook for 15 minutes for mini muffins.)


Banana Blueberry Coconut Muffins
(adapted slightly from cookieandkate.com)


3/4 cup whole wheat pastry flour
1/2 cup whole wheat flour (I used rye)
1 1/2 teaspoons baking powder
zest of 1/2 lemon
1/2 cup virgin coconut oil or butter, melted
1 cup ripe banana, mashed
1/4 cup honey
1 large egg, preferably at room temperature
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
3/4 cup unsweetened shredded coconut, divided
1 tablespoon turbinado (raw) sugar

Preheat oven to 375 F.

Grease a muffin tin or line the tin with muffin liners (I also spray liners with no stick spray).

In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in 1/2 cup shredded coconut.

In a separate, medium bowl, whisk together the coconut oil, mashed banana, honey, egg and vanilla.

Pour the wet ingredients into the dry ingredients and stir until just combined.
Stir in berries.

Divide batter among prepared muffin cups, then sprinkle the muffin tops with the remaining 1/4 cup coconut (about 1 to 2 teaspoons each). Top with a very light sprinkle of raw sugar.

Bake for about 20 minutes, until a toothpick inserted into the center comes out clean.

Mini Blueberry Lemon Crunch Muffins

If you're wondering whether these muffins are good or not...

Check out Jimmy's face.

This is how he looks when he's really enjoying food.

The whole family loves these.

These are ridiculously fast and easy to make and they'll only dirty one bowl.

Mini Blueberry Lemon Crunch Muffins

adapted slightly from allrecipes.com

Makes 24 mini or 12 large

1 1/2 cups all-purpose flour (I used a combo of AP and whole wheat pastry flour)

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder
1 lemon, zested

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries, wild works best because they're smaller

1/4 cup white sugar

2 Tbsp cup all-purpose flour

2 Tbsp butter, cubed

3/4 teaspoons ground cinnamon

Preheat oven to 350F.

Grease mini muffin cups or line with muffin liners.

Mix flour, sugar, salt, baking powder and zest.

Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. 

Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. 

Work together with finger tips, and sprinkle over muffins before baking.

Bake 15-20 minutes for mini and 20-25 for large muffins, or until done.

Chicken Gyros

A little while ago, my friend Bec made these for dinner.

They were so good and fresh and summery tasting.

Jim and Clara totally loved them too and kept asking me to make them.

Bec made her chicken in a slow-cooker with amazing results.

(Those of you with a slow-cooker try it out. Here's the recipe.)

Because I don't have a slow-cooker, I used this very similar oven baked recipe.

My kids eat these as more of a salad on their plate with the pita on the side.

I'm not sure if this looks labour intensive, but it's really not.

It comes together really quickly.

You could even marinate the chicken all day in the fridge, do all the toppings ahead of time and just cook the chicken at supper time.

Chicken Gyros

Recipe found here

Serves 4-6

2 teaspoons garlic, minced 

Juice of 1 lemon, I also added some of the zest

2 teaspoons apple cider or red wine vinegar

2 tablespoons extra virgin olive oil

2 heaping tablespoons greek yogurt 

1 tablespoon dried oregano

salt and pepper

4-6 boneless, skinless, chicken breast halves

Combine all of the above ingredients except for the chicken in a baking dish, and whisk together to make a marinade. 

Add in chicken, and turn to coat. Cover, and place in the fridge for at least 1 hour to marinate.

Cook the chicken in a 350 oven for 20-30 minutes.

Meanwhile, prepare the toppings and make the tzatziki sauce.

1 tomato, diced

1/2 cucumber, diced

8-10 greek pita or pita pockets

crumbled feta

lettuce or spinach

red onion slices and chopped parsley, optional

tzatziki sauce, recipe below

Tzatziki Sauce

16 ounces Greek yogurt

1 cucumber, peeled, seeded, and very finely diced

1 1/2 teaspoons minced garlic, I skipped the garlic

1 teaspoon apple cider or white wine vinegar

Salt, pepper, and fresh lemon juice to taste

Mix all ingredients in a bowl and refrigerate until dinner.

Chop the cooked chicken into large chunks or strips.

Set out bowls with the toppings.

Heat up the pitas and serve.

Create gyros to your liking.

**I'm adding a few pictures of Jimmy eating his Gyro...and getting increasingly annoyed that I'm photographing him in his work clothes.

I love you, Jimmy.

Blueberry Spinach Juice

I'm really enjoying this juice combo after exercising these days.

Lots of soy milk, blueberries, and yogurt, a bit of almond butter and a huge handful of spinach.

It's pretty simple and doesn't have my usual overload of banana.

I love banana but I wanted to switch it up a bit.

Blueberry Spinach Juice

1 1/2 C Soy Milk or whatever milk you drink
1/2 C yogurt
1/2 C blueberries
pinch cinnamon
1 heaping Tbsp almond butter
large handful spinach
2-3 ice cubes (optional)

Blend.

Clara's Blue Slime

Clara found the recipe for this gloppy slime on Our Best Bites blog.

We got really excited about it and made it straight away.

The ingredients cost me around $1.50 and Clara did all the prep work.

We had lots of fun playing around with it.

When Jim wakes up from his nap I'm sure he'll love it too.

Blue Slime

1 teaspoon borax powder
1 1/2 C water, divided
4 oz (1/2 C)  Elmer’s glue, clear or white
food coloring

Add borax powder to 1 cup of water (I mixed it right in my 1 C measure) and stir to dissolve.
Set aside.  Pour glue into a medium mixing bowl and add 1/2 C water. Add a few drops of food coloring until desired color is reached and then stir to mix glue solution until smooth.  Pour the borax mixture into the glue mixture and watch the solids start to form.  Stir for a few moments and then use your hands to gather the mass.  The mixture will be very soft and wet.  Keep kneading until it firms up and feels dry.  Discard excess liquid in bowl. The more you knead and play with the slime the firmer it will become.  Store in a ziplock bag or air tight container and the slime will keep indefinitely.

Perfect Beef Meatballs

I love recipes that I can get my helpers to make.

Jimmy is my right hand man in all things involving pot stirring, meat breading and scooping.

This is Ina Garten's recipe for "real meatballs".

They're so simple and delicious.

She tells you to pan fry the meat balls in small batches.

I hate doing that, so I place the balls on a cookie sheet, drizzle them with olive oil and bake them 20-30 minutes at 350F.

Ina's Perfect Beef Meatballs
(adapted from Barefoot Contessa Family Style Cookbook)

2lbs ground beef (or 1lb ground beef, 1/2 lb veal, 1/2 lb pork)
1 C fresh bread crumbs (about 4 slices put through the blender/food processor)
2 Tbsp chopped parsley (1-2 tsp dried)
1/2 C freshly grated parmesan cheese
3/4 C water
2 tsp kosher salt
1/2 tsp pepper
1/4 tsp freshly grated nutmeg
1 extra large egg, beaten
olive oil

Combine all ingredients in a large bowl using your hands.
Form into 2 inch meatballs.
Place on a cookie sheet, drizzle with olive oil and bake at 350F for 20-30 minutes, flipping and rotating the meatballs half way through cooking time.

Banana Almond Espresso Delight

This morning I felt like a blender juice and a coffee and this is what I came up with.

It's almost as good as having a delicious pastry and a coffee.

Jim has a banana with peanut butter on it every morning so I can't wait for him to try this.

He'll love it.

Banana Almond Espresso Juice
(adapted from Loveandlemons.com)

1/2 - 3/4 C chocolate almond milk
1 frozen banana (I chopped up and froze a few bananas the night before)
1/4 C almond butter
dash of cinnamon
1/2 tsp instant espresso powder

handful of ice (optional)

Blend all ingredients together.

Pulled Pork Pizza and a Perfect Salad Dressing

Tonight we had pulled pork pizza.

It was a success.

Stowe dough + Pulled pork, hot peppers, and sheep's milk cheese = amazing pizza.

Eaten with my new favourite salad dressing!!

House Dressing

1/3 C Extra Virgin Olive Oil

1/3 C Red Wine Vinegar

2 Tbsp honey or brown sugar

1 Tbsp tomato paste (I used the Kusharee tomato sauce) 

1 clove minced garlic

1 tsp dijon mustard

1/4 tsp each basil and oregano, dried

1 Tbsp worcestershire sauce

pinch pepper

pinch salt

 Shake all ingredients together in a mason jar.

Pulled Pork Tacos with Tangy Coleslaw

Pulled pork tacos are so good.

I love that they're spicy and fresh and creamy, filling and exotic all at the same time.

I bought a big pork loin and planned to make pulled pork with it but changed my mind and made tacos instead.

The tacos start similar to a pulled pork but the stewing sauce gets really built up with all kinds of flavour.

 The sauce has loads of citrus and smoky chipotle, rich tomato and garlic.

The pork then simmers in this sauce for almost 2 hours.  It will at that point literally fall apart.

Serve the shredded pork on warm corn tortillas with a coleslaw dressed with lots of lime juice on top.

Since younger family members don't appreciate heat as much as Jim and I do, I took out a piece of meat shredded it and left it mostly sauceless for them.

I also offered them simpler toppings of shredded carrot, thinly sliced red pepper and sour cream in place of the coleslaw.

Pulled Pork Tacos with Tangy Coleslaw

(The Neelys recipe from foodnetwork.com)

1 teaspoon dried oregano
1 teaspoon chipotle chili powder (or regular chili powder)
1 teaspoon ground cumin
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 ( about 3 1/2-pounds) boneless pork butt, cut into 3-inch chunks (I used Pork Loin)
1 medium onion, peeled and quartered
4 cloves garlic, smashed
1 cup chicken stock
1 small can tomato puree
1 tablespoons honey
1 orange, halved and juiced
1 lime, halved and juiced

1 package corn tortillas, warmed
Sour cream
Coleslaw (recipe below)

Preheat the oven to 325F.

Mix the oregano, chipotle powder, cumin, salt and pepper together in a small bowl.

Season the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add the onion, garlic, chicken stock, the tomato puree, honey, orange and lime juice, and the juiced orange and lime halves. Stir together with a wooden spoon. Put the pot on medium heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes.

Remove the meat from the Dutch oven to a cutting board.

Meanwhile, shred the meat and add back into the pot with the sauce.

Serve with tortillas, sour cream and coleslaw.

Tangy Coleslaw

4 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
1 tablespoon canola oil
1 tablespoon sugar
1 small bag coleslaw or 4-6 Cups of shredded cabbage
1/4 cup fresh parsley leaves
1 carrot peeled, shredded
Salt and freshly ground black pepper

Mix vinegar, lime juice, oil and sugar in a large bowl. Add cabbage, parsley, carrot, salt and pepper.

Spinach Hummus: Application II

Today, I'm trying the hummus on a flat bread with lots of lettuce, alfalfa sprouts and apple slices.

The kids are having alphabet soup.