Tag Archives: oregano

Pork Carnitas and a Spewing Toddler

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What. A. Day. Henry and I got up this morning with the kids and got us all ready to take a day trip to Silver Falls State Park. We packed a lunch, water, jackets, and the video camera and set out. During the drive, the toddler whined and fussed. We figured he just didn’t get enough sleep and that once he took a nap, he’d wake up and be his usual, sunny self. Wrong. 15 minutes away from Silver Falls and the toddler starts throwing up. Our executive decision is to turn around and drive home. The four year old was crestfallen.

What a disappointing day. More throw up, trying to explain to a four year old “patience” and “sacrifice,” laundering towels dripping with toddler barf…

So, I think to myself: Gee, Jenn…why don’t you make some pork carnitas? Yeah, normal thought progression, huh? Carnitas in the midst of tears and ruined carpets.

Here it is:

sage, cumin, salt, pepper, Mexican Oregano, New Mexico Chili Powder, several cloves of garlic, one onion, one pork shoulder (bone in, fat cap on), juice of a tangelo, 12 ounces or so of an amber ale. 350 degrees until it’s done.

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Sunday Menu Planning

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Jeff and I just got back from the grocery store.  We went without a real plan–I had some inkling of pot roast, but we ended up coming home with ingredients for clam chowder and Greek-inspired chicken.  I don’t plan to follow recipes for either, but here are a few that are similar to what I have in mind.

New England Clam Chowder

As for the Greek chicken–all I have planned is using oregano, lemon, feta, olives, and garlic.  It could look a little something like this, this, this, or this. I really haven’t made up my mind yet.

In other news, we went to the World Market yesterday to buy some wine.  Is it a sign of immaturity that we purchased the wine based solely on the awesomeness of the label?  Behold: Luchador and Red Lion

Feta and Spinach Chicken Meatballs in a Tomato Sauce over Polenta

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Ingredients:

  • 1 pound of ground chicken
  • 1 egg
  • s & p
  • spinach (nuked; squeeze the liquid out)
  • feta (mine is from Israel.  Not super salty, but very mild and creamy.)
  • bread crumbs
  • oregano and basil (dried)

Mix it all together.  Form small balls.

Make your favorite tomato sauce.  I added crimini and oyster mushrooms to mine.

Brown meatballs; add them to your sauce and simmer for awhile.

Make your polenta.  Mine will include milk, chicken stock,  and feta cheese.

Top the polenta with sauce and meatballs.

Add some Parmesan cheese if you please.

Drink copious amounts of red wine.  And if you spill it on your carpet, remember:  White wine will take out red wine stains.