Slow Cooker Pulled Pork

A delicious recipe that can easily juggle ingredient substitutions according to your pantry and how spicy or smoky you like pulled pork. 

Slow Cooker Pulled Pork

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1 tablespoon vegetable oil

1 (4 pound) pork shoulder roast

1/2 cup dark brown sugar

1 cup barbeque sauce  

1 tablespoon prepared yellow mustard

1/2 cup chicken or vegetable broth

1/2 cup apple cider vinegar

1 tablespoon Worcestershire sauce

1 Tablespoon chili powder

2 large cloves of garlic, crushed

1 1/2 teaspoons dried thyme

1 medium onion, chopped

In a large bowl whisk together the brown sugar, barbeque sauce, mustard, chicken stock, apple cider vinegar, Worcestershire sauce, chili powder, crushed garlic, dried thyme and chopped onion, to create a sauce. Set aside. 

Add the vegetable oil to the bottom of the slow cooker insert. Place the pork roast into the slow cooker; pour the sauce over the pork roast. Cover and cook on HIGH, until the roasts shreds easily with a fork, for 5 to 6 hours. 

Remove the roasted pork from the slow cooker and place on a clean large cutting board and shred the meat, using two forks. Carefully return the shredded pork to the slow cooker, and stir the meat back into the sauce. You may shred the pork in the slow cooker insert when cooked, just be careful because the outside of the slow cooker gets extremely hot and you do not want to scrap the insert.  

Serve on toasted buns with grated carrot, sliced red onions and pickles. 

Notes: the 1 cup barbeque sauce may be changed for 1/2 cup ketchup with 1/2 cup crushed tomatoes. Just increase the chili powder or other seasoning to add flavour.

Sun-dried Tomato and Olive Loaf

This savoury loaf is appetizing with a meal or on it's own. Use it for sandwiches or savoury eggy bread for brunch. Either way it's delicious!     

Sun-dried Tomato and Olive Loaf

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makes 1 loaf

2 cups unbleached all purpose flour

2 tablespoons sugar

a pinch of salt

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon mixed herbs ... like Herbs de Provence or Za'atar  

200ml sliced black olives, roughly chopped, set aside a handful for the top 

8 sun-dried tomatoes (the ones packed in oil), roughly chopped

1 cup of shredded mozzarella cheese plus some for the top 

1/4 cup butter, softened 

1 cup buttermilk

Preheat oven to 350ºF. Lightly butter and flour a loaf tin and line with baking parchment.

In a large bowl, whisk together the flour, sugar, salt, baking soda, cream of tartar and herbs. Add the chopped olives, the chopped sun-dried tomatoes and shredded mozzarella cheese, and stir.

Add the butter to the flour mixture and stir; then add the buttermilk; stirring to form a soft dough. Place in the prepared baking tin. Slightly smooth the top. Sprinkle with more mozzarella cheese and the handful of chopped olives, that were set aside. 

Bake in the preheated oven for 45 minutes or until golden and a toothpick inserted into the centre of the loaf comes out clean.   

Chia Seed Pudding

I have had chia pudding on occasion and even added chia seeds to my morning oatmeal but never really made it into a pudding at home. It has an interesting texture, for sure, nothing more than what tapioca or rice pudding may offer. With a few simple ingredients you can have a delightful dessert or breakfast.     

Chai Seed Pudding with Fruit

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makes about 4 servings

1 cup (250ml) milk or almond milk

1/4 cup (60ml) chia seeds

2 teaspoons (10ml) honey or maple syrup

1/2 teaspoon (2ml) vanilla extract

plain Greek yoghurt or coconut milk yoghurt

fresh or frozen fruit

In a bowl mix together the chia seeds, almond milk, honey and vanilla. Cover and refrigerate overnight.

Once the pudding has set overnight, spoon pudding into dessert bowls and top with fruit and yoghurt; or you may serve in layers: pudding, fruit, pudding and top with fruit and yoghurt, if you wish to serve it that way.

Notes: I used frozen mangos chunks and blueberries, as that is all I had on hand. You could sauté fruit in brown sugar and cinnamon and allow to cool before serving with the pudding however I really like having tart fruit to top this pudding. You could also toast some coconut or slivered almond to sprinkle over top, if you wish.  

Hope everyone is doing well. - JD 

KLIIN Cloths

If you are looking for a paper towel alternative, KLIIN CLOTHS are a reusable and compostable, biodegrades within 28 days, cloth that come in various sizes, colours and prints. One KLIIN towel replaces over 17 rolls of paper towel and holds up to 15 times its weight in water. Made from 100% natural fibres; the KLIIN towels can be machine washed up to 300 times and are dishwasher safe. Another positive is, they are designed and printed in Canada. To find out more about KLIIN Cloths click *here*

Warmer weather is on its way. Have a lovely weekend everyone and stay safe! - JD

Zucchini Date & Nut Muffins

Remembering the zucchini loaves or breads of the past; I wanted to make something equally as good and with a bit more substance hence the flaked coconut, ground flax seed and chopped dates and chopped walnuts. Plus I had some items in my pantry that I wanted to use up. These muffins are perfect for breakfast or a snack.  

Zucchini Date & Nut Muffins

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makes approximately 12 muffins

3 cups unbleached all purpose flour

2 teaspoons baking soda

1 to 2 tablespoons ground flax seed
1/4 teaspoon salt

2 teaspoons cinnamon

1 teaspoon mixed spice
1/2 cup shredded coconut
1 cup chopped walnuts 
1/2 cup chopped dates 

1 cup sugar

2 eggs, beaten

3/4 cup unsalted butter, melted

2 teaspoon vanilla

3 cups grated zucchini

chopped dates, for the top, optional

Preheat oven to 350ºF. Line a muffin cups with paper liners. 

In a bowl combine the flour, baking soda, ground flax seed, salt, cinnamon, mixed spice, shredded coconut, chopped dates and chopped walnuts. 

In a large bowl combine the sugar, eggs, vanilla, melted butter and grated zucchini together. Stir the flour mixture into the zucchini mixture. Place chopped dates on top. Bake for 25 to 30  minutes or until the muffin springs back when pressed. 

Notes: if you feel like the muffin batter is just a bit dry add 1 to 2 tablespoons of milk or soy milk to create a more sticky batter.  

 

Potato Salad with Bacon

I have made this potato salad before however not with bacon and after finding a package of bacon in the freezer I decided to use it up. Combining it with a package of mini potatoes I had on hand and a few simple ingredients. This salad is a nice departure from leafy salads and a great way to use up some lingering bits from your freezer, fridge and pantry.        

Potato Salad with Bacon

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1/2 cup mayonnaise

1/2 cup sour cream

2 teaspoons grainy mustard

1 teaspoon vinegar

4 teaspoons white sugar

1/4 teaspoon paprika

3 green onion, sliced, optional

2 carrots, grated

salt and pepper to taste

1 bag multi-coloured mini baby potatoes

1 package of bacon, chopped and cooked

Place the mini potatoes into a large stockpot, cover with enough water. Bring the water with the potatoes to a boil and continue to boil until the potatoes until just tender. Carefully drain the water and set the potatoes aside to cool.

Open the package of bacon and place all slices on a clean cutting board. Roughly chop the bacon into bits. Heat the frying pan over medium high; add the chopped bacon and cook until crisp and chewy, or to your liking. Remove the cooked bacon bits, from the frying pan, to a plate lined with paper towel (kitchen towel) to drain.

In a large bowl stir to combine the mayonnaise, sour cream, grainy mustard, vinegar, sugar, paprika, green onion, if using, shredded carrots, salt and pepper. 

Once the mini potatoes are cooled cut them in half and place into a large bowl. Add the cooked bacon bits then add the mayonnaise mixture. Toss to coat. Cover and allow to rest in the refrigerator for a few hours before serving. When serving sprinkle with dried onions, if you have any.   

Notes: Try... red onion, peas, corn, red pepper in addition to all the other ingredients or whatever you have on hand in your pantry to pull this salad together.

Happy Easter and have a good weekend everyone! - JD     

Dalgona Coffee

My son made this South Korean treat. Dalgona means honeycomb toffee and it's not surprising as this coffee has a cinder toffee... sponge toffee, burnt caramel taste. With three simple ingredients you can have a delightfully sweet drink. It all comes down to equal parts and using a hand held mixer is a must to create the dreamy pale frothiness of Dalgona.     

Dalgona Coffee

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2 tablespoon caster sugar

2 tablespoons Instant Coffee

2 tablespoons hot boiling water

milk

ice cubes

In a bowl, add the sugar and instant coffee. Whisk to combine. Add the hot boiling water and using a hand held mixer whip until light and fluffy, approximately 5 minutes. The coffee mixture should be a light caramel colour. 

Pour milk into a glass with ice cubes. Spoon the fluffy coffee mixture on top of the milk, it should float. After a few minutes, once the coffee starts to sink towards the bottom of the glass, gently stir to combine the coffee mixture and milk.  

Hope everyone had a nice weekend. - JD 

Curry Galette

Now more than ever is time for leftovers and creating a meal on limited ingredients. Savoury galettes are an easy way to create a delicious meal and use those bits and pieces,  like I did with a leftover curry. 

Preheat oven to 375ºF. Line a baking tray with baking parchment paper. Simply roll out ready made puff pastry or homemade pastry. Transfer the now rolled out puff pastry to the prepared baking tray. 

Evenly spread crushed tomatoes over the puff pastry, leaving about 1 to 2 inches from the edge.  Add about 3 teaspoonfuls of mild or hot curry paste and spread over the crushed tomatoes. Sprinkle with freshly grated carrots over top of the two sauces. Then spoon the leftover curry on top of the grated carrots. Sprinkle a handful of frozen peas over the leftover curry mixture. Fold up the sides. Brush the sides with an egg wash and pop  in the preheated oven and cook for 20 to 30 minutes until pastry is golden brown and puffed up and the filling is warmed. Serve with freshly grated apple on top and with a soup or salad.

Notes: you may add the grated apple on top before popping in the oven to bake.  

Hope everyone is keeping well and staying safe. Have a good weekend everyone! - JD  

Food Photo of the Day ~ Pan-fried Potatoes with Shredded Carrots

The potato has been one of the most modest side dishes, as well as being a staple. Pan-fried potatoes can easily be made into a side dish or a main. Adding shredded onions, carrots and or cabbage is a nice way to add a bit of flavour. You can do this with regular sized potatoes although you will have to cut them in half before boiling and cut them again when cooled. My mum would always do pan-fried potatoes, whether they were boiled or mashed, with leftovers potatoes. It was a great way to use up those leftovers and create a side dish for a meal.     

Boil the mini potatoes, in a large pot with water, until just tender. Drain and allow to cool enough to cut each mini potato in half. Heat a little oil or butter in a fry pan over medium high heat. Add the cut potatoes and sauté for a few moments. Add fresh or dried herbs, salt and pepper. Then add whatever shredded vegetables you wish. Sauté for a few more minutes, until potatoes are nicely golden brown and the shredded vegetables are semi-soft. Serve. 

Hope everyone had a good weekend and is keeping well. - JD