Vegetable Chicken Pot Pie

 

Chicken Pot Pie is one of my favorite comfort foods and I love the flexibility of the recipe to add variety with whichever vegetables are fresh on hand.  (And with whichever topping sounds best.  See notes below).  It was a lot easier when I could add in a can of cream of chicken soup, but isn't too much more difficult (and probably healthier) to make up my own creamy sauce.

Vegetables:

Any you have on hand that sound tasty together.  Prepare by peeling if needed; slicing, dicing or cutting into bite-sized pieces.  Some recommended vegetables include: Carrots, potatoes, green beans, zuchinni, squash, onions, celery, etc.  (Frozen vegetables may also be used).

Vegetable Cream Sauce:

Makes: 1 1/2 cups thick cream sauce (Vegetables will add more liquid when cooked).

2 T Smart Balance (butter or margarine)

2 T all-purpose flour (or whole wheat flour)

1/2 cup RiceMilk

1 cup Chicken broth

Black pepper and salt to taste

1 chicken breast, cooked, shredded

1. In saucepan, melt Smart Balance.  Whisk in flour, salt and pepper.  Whisk in milk and chicken broth.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir for 1 minute more.

2.  Add in shredded chicken and vegetables. Stir together. Turn to low and prepare or roll out pie dough.

CRUST:

Prep: 15 minutes, Makes: 8 servings

2 cups all-purpose flour

1/2 tsp salt

2/3 cup shortening or Smart Balance

6 or 7 Tablespoons cold water

Dried or fresh herbs (if desired)

1. In large mixing bowl stir together flour and salt.  Add in fresh or dried herbs to taste (if desired), I think for this recipe I added in 1/2 tsp basil, parsley and/or oregano. Using pastry blender (or Bosch wire beaters), cut in shortening/Smart Balance until pieces are pea-size. 

2.  Sprinkle 1 T water over part of mixture; gently toss with fork (mix in with whisks or switch to cookie beaters).  Push moistened dough to side of bowl.  Repeat, using 1 T water at a time, until all dough is moistened. (I usually add in 5 T water and mix together with dough paddles in Bosch then add more water as necessary).  Divide in half.  Form each into a ball.

3.  On lightly floured surface, use your hands to lightly flatten one ball of dough.  Roll from center to edge in a 12 inch circle.  To transfer to pie dish, wrap gently around rolling pin.  Unroll into a 9 inch pie plate, careful not to stretch pastry.  Trim even with rim of pie plate.

4.  Roll remaining dough into 12 inch circle.  Once filling is inside pastry, place pastry on top; trim 1/2 beyond edge of plate.  Fold top pastry under bottom pastry. Crimp edge as desired. Use any excess dough to decorate top if desired, making sure to cut slits to allow steam to escape (these can also be made decoratively).  Bake for 1 hour.  (Cover pie edges with foil last 10 minutes or so of baking, if desired, to prevent overbrowning.)

5.  Cool 5 minutes and serve.

*For another delicious twist on this recipe we've also made up the vegetable cream sauce filling then covered it with Suffing mix or home-made stuffing and baked as above.

*For a third tasty topping, try covering it with biscuits (homemade or store-bought).  It all comes out as yummy comfort food.

Pizza Ratatouille

Fall vegetables warrant experimentation with tasty new dishes.  With eggplant and zucchini calling my name, we came up with a modified Friday night treat.

Preparation and Baking about an hour
Preheat: 475 degrees, Bake: 475 degrees, Approximately 15-20 minutes.
Yield: 1 14-16 inch pizza.
Pizza dough:
1 package dry yeast (Approx 2-2 1/4 t)
1 cup warm water (to dissolve yeast)
2 tsp honey (or sugar)
1 tsp salt
3 cup flour (add approx 3/4 cup at a time, make it all whole wheat flour, mix with all-purpose flour--as you like)
Dash oregano* (optional)

Combine warm water, yeast and honey in bowl of mixer.  Let yeast activate (approx 5 min).  Add salt and flour 3/4 cup at a time.  Add additional flour if needed, small amounts at a time.  Add in seasonings if savory dough is desired.  Knead in mixer until dough pulls away from sides and is well kneaded (approx 5 min).

Ratatouille Toppings:
1 Young Eggplant, (younger eggplant has fewer seeds) peeled and grated
2-3 Zucchini (grated)
1/2 cup sliced or diced white/yellow Onions
1-2 T Olive Oil
Italian Blend Seasoning (oregano,
1-2 tsp minced Garlic
2 Tomatoes, seeded and sliced
1 Green bell pepper, seeded, thinly sliced or diced *if desired)

Combine ingredients in pan and saute in heated olive oil til tender.

Other Toppings:
Crumbled Sausage/sliced links
Pepperoni or Turkey Pepperoni
One jar of your favorite spaghetti sauce, (We like Classico and Barilla best lately)
Cornmeal to sprinkle under dough before baking.
Mozzarella cheese if desired* We don't use cheese.

Sprinkle pizza stone with corn meal and roll dough out onto stone/pan.  Use fork to create vent holes across surface of pizza to promote even cooking throughout.  Top with ratatouille mixture (reserve 1/2 if you desire to top the pizza with a tender topping, create a 'moat' towards the outside edge in the ratatouille's toppings to prevent sauce spilling off of the sides, then pour in marinara sauce and cover toppings in the center of the pizza as well.  Sprinkle on sausage and other meat toppings as desired, cover with remaining ratatouille topping if previously reserved, and cook in 475 oven approx 15 minutes or until sides of dough are lightly browned.  Serve and enjoy!

Oven-Fried Chicken

This one is based on a tasty recipe we found in the New Better Homes and Gardens Cook Book.  I'm not a big fan of fried chicken, but I love the crunchy baked texture of the 'breading' on this chicken and the aroma that fills the house while it bakes is heavenly too.

Prep Time: 15 minutes
Bake: 45 minutes
Oven: 375*
Makes: 6 servings

1 1/2 tsp EnerG Egg Replacer + 2 Tbs. warm water
3 Tbs. RiceMilk
1 1/4 cups finely crushed saltine crackers or rich round crackers (I use 1 sleeve of Ritz Crackers)
1 tsp dried thyme, crushed
1/8 tsp black pepper
2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
2 Tbs. Smart Balance, melted (optional)

1.  In a small bowl combine Egg Replacer and milk.  In a shallow dish, combine crushed crackers, thyme and pepper.  Set aside.  Skin Chicken (I usually use boneless, skinless breast halves [sometimes pre-frozen]).  Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture.

2.  In a greased 15x10x1 inch baking pan, arrange the chicken, bone side down, so the pieces aren't touching.  Drizzle the chicken with the melted Smart Balance (or spray the pieces lightly with PAM or your favorite cooking spray).

3.  Bake uncovered, in a 375* oven for 45-55 minutes or until chicken is no longer pink (170* for breasts, 180* for thighs and drumsticks).  Do not turn chicken pieces while baking.  Serve with your favorite sides and enjoy!

Savory Beef Stew

Hearty and wonderfully aromatic; especially great for a cool evening served with your favorite bread.  An adaptation of Better Homes and Gardens New Cook Book's "Polenta Beef Stew" sans polenta, p. 489.

Ingredients:

1/4 cup all-purpose flour

1 tsp. garlic powder

1 tsp. dried thyme, crushed

1 tsp. dried basil, crushed

2 pounds boneless beef chuck steak, cut into 1-inch pieces

2 Tbs. olive oil

1/2 cup chopped onion

1 tsp. snipped fresh rosemary or 1/4 tsp. dried rosemary, crushed

6 cloves garlic, minced

1 14-oz can beef broth

1 1/2 cups water

8 ounces boiling onions

5 medium carrots, cut into 1-inch chunks

5 medium potatoes, cut into 1-inch chunks

1/2 cup snipped fresh flat -leaf parsley

1 4 oz can tomato paste (or 8-10 oz V8 Vegetable Juice)

Salt and Pepper to taste

1.  Place flour, garlic powder, thyme, basil 1/2 tsp salt and 1/2 tsp pepper in a plastic bag.  Add meat pieces a few at a time, shaking to coat.  In a Dutch oven, (or large skillet) brown meat, half at a time, in hot oil; drain fat.  Return all meat to Dutch oven; add chopped onion, dried rosemary (if using) and garlic.  Cook and stir until onion is tender.  Stir in broth and water.  Bring to boiling; reduce heat.  Simmer covered 1-1/2 hours.

2.  Stir in boiling onions, potatoes and carrots.  Bring to boiling; reduce heat.  Simmer, covered, about 30 minutes more until meat and vegetables are tender. 

3.  Just before serving, stir the 1 tsp. fresh rosemary (if using), parsley, and tomato paste (or Vegetable Juice) into the stew.  If desired, garnish with rosemary sprigs.

NOTES: 

*I usually make up a large batch of Beef Stew Meat following the proportions for spices and directions for browning the meat in step one, cool the extra in the refrigerator then freeze 1-2 lb portions in a quart freezer bag to add to vegetables for making a "quick" stew later. 

* After having prepared the meat, I often go off a basic mental formula for the rest of the ingredients. I usually use one to two cups broth (often water + beef bullion for stew) for each person I'm planning on serving, along with at least one carrot and one potato per person expected to dinner. My Grandma Phelps taught me that 'should company show up at dinner time, just add an extra cup of broth or water to stretch it a little farther'.

* I like to prepare the stew in the morning or early afternoon and cook it in a Crock Pot, enjoying the soothing aroma in the house all day and later enjoying time with my children during the evening hour that I'd otherwise be preparing dinner.  On low 6-8 hours (all day) or on high for 3-4 hours.

*Adding the tomato paste or V8 juice at the end, for that added savory flavor, ensures the acid doesn't toughen the stew, but that it is tender instead.

*I often use onions I chopped previously and stored frozen, or I rehydrate dehydrated onions instead of using onion powder and boiling onions.

Minestrone Soup

This soup turned out so beautifully colorful and satisfied our craving for something warm, and full of healthy tasty vegetables.  I added more pasta than called for in hopes that would help our kiddos eat it better...next time I think we'll enjoy more broth.  It was so yummy and we look forward to enjoying it again!

Yield:  4 servings

Ingredients:
1 T extra-virgin olive oil
1/2 cup chopped onion
1/3 cup chopped celery
1 carrot, diced
1 garlic clove, minced
4 cups chicken broth
2 large tomatoes, seeded, chopped (or one can diced tomatoes)
1 cup chopped fresh spinach

1 (16 oz) can chickpeas (or red kidney beans) drained & rinsed (we left these out this time)

1/2 cup uncooked small-shell pasta (or other small pasta)

1 small zucchini, diced

2 T chopped fresh basil (or 1 t. dried)

Directions:

1. In large saucepan, heat oil and saute carrots, celery and onion till softened (about 5 minutes).  Add garlic, cook a minute more. 

2. Stir in broth, tomatoes, spinach, chickpeas (or beans) and pasta.  Bring to boil over high heat, reduce heat and simmer 10 minutes. 

3.  Add zucchini, cover and cook additional 5 minutes more.

4.  Remove from heat, stir in basil.  Portion into bowls and serve.

Lemon Chicken

Lemon chicken has been one of my favorite ways to eat chicken for a long time.  During our first year of marriage, Dicy cooked Chicken Picatta for the two of us.  We fell in love with her recipe.  This recipe has a similar taste with a little less labor and time involved.   It tastes great paired with Rosemary Rice Pilaf

Yield: 4 servings

Chicken:

4 chicken breasts seasoned to taste with salt and pepper. 

Cook 'til tender in oven or on stove top.  (We often use the pre-frozen "select-size" from Costco.  Sprinkle it with salt and pepper and cook in the oven at 350 degrees for 35-45 minutes, until done, turning half-way through the cooking time.  The chicken can be cooked on the stovetop too, but I like to free up the stove top for cooking the sauce and sides, simultaneously.)

Lemon Sauce:

6 T Smart Balance

8 T Flour

2 cubes or 2 t. Chicken Bullion

Dash of Salt

1 c. Water

1/2 c. RiceMilk  (substitute whatever milk you use)

1-4 T Lemon Juice (depending on how lemony you want it to be)

Over medium high heat, melt 'butter' and add flour, whisk together to make a roo.  Add bullion, water and milk and whisk together briskly to avoid lumps in the sauce.  When the chicken is done, cut into strips and pour sauce over the top of the chicken in the 9x13 serving dish (Or, if serving over rice or noodles, you could drizzle sauce directly over the chicken on each plate).  Pretty and delectable!

Creamy Chicken Enchiladas

This was a creation I came up with, after one of those "what am I going to make for dinner?" moments, when I found a package of corn tortillas in the freezer. My mom always made great enchiladas, and I loved making them in our dairy-days too....but without sour cream and cheese, could I really achieve a similar result? Yes! These were creamy and delicious and "hit the spot" perfectly!

Preheat to 350 degrees
Yield: 10-12 servings

One package 36 count Corn Tortillas

1/2 c. Flour
1/2 c. Smart Balance
2 c. Rice Milk
2 c. Chicken Broth
One can Green Enchilada Sauce (10 oz)
1 c. Cooked Chicken, shredded
1 tsp. Salt
1/4 tsp. Pepper or to Taste

1.  Preheat Oven to 350 degrees. Lightly grease 9x13 pan.  Set aside.

2.  In medium saucepan, melt Smart Balance over low heat.  Blend in Flour till mixture smooth.  Add Salt and Pepper.  Add Milk all at once.  Cook quickly and stir constantly till mixture smooth.  Add Chicken Broth and stir in till combined and mixture thickens and bubbles.  Add enchilada sauce and Cooked Chicken.  Reduce to low heat and simmer, stirring frequently.

3.  Meanwhile, Cut 2/3 of the tortillas (approximately 24 tortillas) into quarters (or tear into bite sizes). 

4.  Spread approximately 1/2 cup sauce mixture on the bottom of 9x13 pan.  Cover this with a layer of tortilla quarters (overlapping slightly if desired).   Cover this layer with 3/4 to 1 cup sauce and repeat with all the remaining sauce and tortillas.  Reserve enough sauce to fully  cover the top layer so the entire pan of enchilladas will be moist, tender and creamy when done.

5.  Cover with foil and bake for 30 minutes at 350 degrees.  (Uncover during the last 10 minutes of baking if a more crunchy crust is desired).  Serve.

Fajitas

This one is based on another of Dora Gonzalez' sizzlin' recipes.  I love it since I can slice up bell peppers and onions in advance (before I forget I have them in the crisper and they go bad) and freeze them into 'fajita mix' size packages for a quick meal with little prep time.  I love the color and variety of taste when using green, red, yellow and orange bell peppers and will put a little of each into each 'mix' along with 1 to 1/2 sliced onion.   I usually leave out the Worchestershire sauce in the mixture below.  When it's all done, our children eat the chicken part best of course, and we all enjoy it!

2 lb. beef skirt or chicken breast (I usually cook an average of 1 chicken breast per person being served)
oil for panfry
1 large onion
1 large tomato
1 large bell pepper (or more)
Juice of 1-2 lemons
2-3 garlic cloves, crushed
salt and black pepper to taste

Mix:  1/2 cup Italian dressing & 1/4 cup Worchestershire sauce

12 flour tortillas
1 recipe guacamole
Fresh cilantro

Marinate beef or chicken with lemon juice, crushed garlic, salt & pepper for 2-3 hours.  Slice onion, tomatoes, bell peppers.  Heat skillet with small amount of oil and brown meat.  Remove meat and marinade sauce from skillet.  Cook veggies 'til tender.  Remove veggies, add meat and layer veggies back on top of meat.  Drizzle on Italian dressing sauce and let sizzle.  Serve with warm tortilla and layer on guacamole, cilantro or other choice of toppings.  Roll, eat and enjoy!

*We've found that sliced raw bell peppers and onions freeze well in advance, as would cooked sliced chicken breast, to make this meal 'fast' and easy to make up.

Basic Pinto Beans

Our recipe for beans comes from a combination of several sources, my Mother, Dora Gonzalez, and a bag of Siler's pinto beans.  It's just a basic recipe (3 c. water to 1 part beans) open to some improvisation with other favorite ingredients.  Serve it with cornbread as a complete protien, serve it over tortilla corn chips with lettuce and tomatoes as Taco Stack, serve it in burritos or drain them and make refried beans. 

Yield: Approximately 12-1 cup servings.

4 1/2 cups dry pinto beans sorted, rinsed and soaked overnight

12 c fresh water; don't keep adding during cooking or beans will turn dark

1/4 c crubled bacon

6 clove garlic pressed

1 T dried onion

1T Salt, or to taste, and Pepper to taste  (add at end of cooking)

1 4oz can of green chilies, if desired (add at end of cooking)

1 can of diced tomatoes, if desired (add at end of cooking)

Pour off soak water and cover in 12 cups fresh water.  Cook at least 4 hours or on high all day in a slow cooker.  Cook on high until boiling then cover and cook on low heat until beans are tender.

We like to top with fresh tomatoes, salsa and lettuce and serve with tortilla chips for the first day, maybe mix it with taco meat for burritos another day or even freeze it for later use.

TIPS:

1. Pouring off soak water before cooking and adding fresh water should reduce undesireable gas and beans should retain their nutrients.  Soaking with a capful of lemon juice seems to soften them even more.

2. Salt and Acid ingredients (like tomatoes, lemon, or vinegar) will toughen beans so add them at the end of cooking. 

3.  It's possible to soak large quantities of beans and freeze in recipe sizes to save future time.

4.  To quick soak, place the washed and sorted beans in 6 cups water per pound of dry beans.  Bring to a boil and cook for 2 minutes.  Remove from heat, cover with lid and let stand for 1 hour.  Discard soak watr before cooking.  Cover with fresh water and cook til tender.

5.  To pressure cook them, cover presoaked beans with one inch more fresh water than beans.  Follow pressure cooker manufacturer's instructions and cook for 12-15 minutes.

Veggie Pasta

I came up with this recipe based on an idea from my friend Misty.  Simple and summery, it's great with most any vegetable combination.   I added some cooked rice noodles to ours (which break down more easily after cooking than regular pasta) and added them to my cooked tri-color pasta and Normandy Vegetable blend.  Our four year old enjoyed several helpings.

1   box tri-color rotini pasta  (approx 12 oz), cooked
1 c.   cooked shredded (or canned) chicken
5 c.   fresh or frozen steamed veggies (or Family Size bag)
1/2 c. Italian dressing
1  clove pressed garlic
Sunflower Seeds (optional)
Mrs. Dash (optional)

Toss cooked and hot ingredients together and drizzle with Italian dressing.  Toss lightly together with dressing.  Sprinkle on sunflower seeds and Mrs. Dash if desired and serve hot.

Lentil Soup

I read somewhere that lentil soup is a form of pottage.  Pottage...what was desired when handing over one's birthright....why?  Because it is delicious!  My sister Rachel gave me this winning recipe and each time I make it our boys ask for seconds and thirds!  If someone hasn't tried lentils before and is wary, THIS is one to try!  The picture doesn't look nearly as yummy as it tastes!  It's awesome!

1/4  lb. bacon
2 c. finely chopped yellow onions
2 carrots, peeled, finely chopped
3 large garlic cloves, peeled, minced
7 c.  chicken stock or broth
1 t. dried thyme
1/4 t. celery seeds
2 bay leaves
Salt and freshly ground pepper
1 1/2 c. brown lentils, sorted and rinsed (1-1 lb. package)

Finely chop bacon and saute' in soup pot over medium heat until crisp.  Remove bacon with slotted spoon and reserve.  Add onions, carrots, garlic and saute' in bacon fat over low heat, covered until tender and golden...about 25 minutes. 

Add the chicken or beef stock, thyme, celery seeds, bay leaves, a grinding of fresh pepper (no salt until later..since it would toughen the lentils at this point) and the lentils.  Bring to a boil, reduce heat and cover.  Simmer until lentils are very tender, about 40 minutes.

Discard bay leaves, and puree half of the soup. (An immersion blender makes this a snap.)  Return pureed soup to pot.  Taste, and correct seasoning, adding about 1 1/2 tsp. salt (I didn't add it to tonight and it was still delicious!)  Stir in reserved crisp bacon and simmer briefly before serving.  Enjoy!

One of the great things about lentils is that they don't need to be soaked before cooking yet are in the legume nutritional family.  There are lots of different kinds but brown (or green) are most easily found.  A 1/4 cup serving of cooked lentils is said to contain 11 grams of protien, %10 Potassium, %4 Calcium, 15% Iron, 10% Thiamin, 6% Riboflavin and 4% Niacin, of Daily Recommended Values.

From Wikipedia: " Nutritional Value and Health Benefits:  Lentils contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet or cannot afford meat.[1] Lentils are deficient in two essential amino acids, methionine and cystine.[2] However, sprouted lentils contain sufficient levels of all essential amino acids, including methionine and cystine.[3]

Apart from a high level of proteins, lentils also contain dietary fiber, Folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%).[4] Health magazine has selected lentils as one of the five healthiest foods.[5] Lentils are often mixed with grains, such as rice, which results in a complete protein dish.

Lentils are one of the best vegetable sources of iron. This makes them an important part of a vegetarian diet, and useful for preventing iron deficiency. Iron is particularly important for adolescents and pregnant women, whose requirements for it are increased.[6]"

Chimichangas

The basis of this recipe comes from Brent Done as listed in our Scott Family Cookbook, with a few of our modifications utilizing Savory Shredded Pork leftovers.  This works well to make up a double batch, 1/2 for dinner; another pan to freeze for later.  (Preheat to 500 degrees) Yield, 8-10 servings. 

One Batch Recipe

2 c.  reserved Savory Shredded Pork leftovers (or, 1 lb. boneless pork butt or shoulder)

2 T  vinegar or lemon or lime juice

1 clove garlic, minced (we usually add much more)

1/4 tsp. ground cumin

1 can green enchilada sauce or 1 c. broth (or 2 c. water if starting with the uncooked pork roast).

3T  canned diced green chilies

1/4-1/2 tsp. ground oregano

Salt to taste

Smart Balance or water to brush on tortillas

8-10 Flour tortillas

If starting with the 1 lb. uncooked roast, Cut meat into 1 1/2 inch pieces.  Put in a 2 to 3 quart pan.  Cover and cook over medium heat to draw out the juices, about 10 minutes.  Uncover and cook on high heat until liquid evaporates and meat browns well in drippings; stir often.  Add water; stir to free browned particles from pan.  Cover and simmer until meat is very tender when pierced, 1 to 1 1/4 hours.  Uncover; over high heat, boil away liquid.  Turn heat to low.

From here the directions should be the same for either meat being used. 

Add vinegar or lemon/lime juice, green chilies, garlic, ground oregano and ground cumin.  Stir up browned bits from pan; remove from heat (when hot throughout if reheating Savory Shredded Pork).  (If using roast, shred at this point by pulling 2 forks through meat in opposite directions).  Add salt to taste. 

Melt Smart Balance (if using).  Brush both sides of each tortilla with melted "butter".   (I learned from Rachel that brushing water on both sides of the tortilla works just as well to seal in the filling...just brush Smart Balnce on top of a finished pan of rolled chimichangas if browning is desired).  Spoon meat filling equally onto center of tortillas and roll burrito style.  Place seam down in a 9x13 pan.  Bake at 500 degrees for 8-10 minutes.  Serve hot with your choice of sides and toppings (like Fresh Salsa or Guacamole).

If you need to stretch the filling a bit, toss in a few halved and sliced fresh tomatoes or a can of diced stewed tomatoes (boil off most the liquid during the heating phase).  Yummy!

Shredded Pork Tacos

A second meal from the left-over meat from the Savory Shredded Pork. Quoting from The New Better Homes and Gardens Cookbook, "This recipe is truer to Mexican tacos than the ones often eaten in the United States, which are made with ground meat."  Yield: 8 tacos. 

2 c     Savory Shredded Pork
8        Taco shells or four 6-8-inch flour tortillas
3/4 c  Salsa
2 c     Shredded lettuce
3/4 c  Diced tomatoes
Add homemade taco seasoning (we like to add in a little more garlic and cumin)
Top with guacamole if desired.

1. Prepare Shredded Savory Pork as in the recipe linked above.  Place taco shells on baking sheet and heat in a 350 degree oven about 10 mintues or until heated through (to simply warm tortillas for soft tacos, sprinkle with water and wrap in foil to warm).

2. Meanwhile, in a medium saucepan combine Savory Shredded Pork and salsa; heat through (add additional salsa if necessary to moisten).   A pinch of cumin also adds great flavor.

3. Assemble tacos with a spoonful of pork mixture in warm taco shells.  Top with lettuce (cheese if you eat it) and tomatoes.  Serve with avacado or guacamole if desired.

Savory Shredded Pork

Originally from "The New Better Homes and Gardens Cookbook", this is one of those great recipes that gets great mileage with little effort.  Cook the Pork Roast ahead of time, use as a main dish for one meal served with sides of veggies and with a few additions, or use it for tacos or hearty sandwiches, then, use the rest to quickly make up chimichangas.  (This picture actually shows the meat with some chimichanga seasoning additions.) Again, we usually double the recipe (using at least a 6 lb. roast), to make extra to use at lunches or to extend the use for another quick meal preparation as described above.  The cooked meat will freeze well for later use.  Yield: 12 servings.

Ingredients:

1       3-pound boneless pork shoulder blade roast
8       garlic cloves, minced
2 t.    ground coriander
2 t.    ground cumin
2 t.    dried crushed oregano
1 t.    onion powder (or dried onions)
1/2 t. salt
1/2 t. ground black pepper
1/2 t. ground red pepper
1 c.   beef broth

Trim fat from meat.  In small bowl combine seasonings, rub into meat.  Place meat in a roasting pan with cover; add beef broth.  Cover and roast in 325 degree oven for 2 1/2 to 3 hours or until very tender.

Remove meat from liquid with slotted spoon; discard excess fat from cooking liquid, reserving liquid.  When meat is cool enough to handle, shred using 2 forks to pull through it in opposite directions.  Stir in 1/4 cup of reserved liquid to use as taco filling.  Or, stir in enough liquid to moisten; reheat in saucepan over medium heat, stir frequently, and serve on toasted buns.

Crock Pot directions:
Prepare as listed above.  Place meat in a 3 1/2 to 5 quart crock pot; add beef broth.  Cover and cook on low-heat setting for 8-10 hours or on high heat setting for 4-5 hours.  Proceed as described above.