thesoupfairy: (Default)
Bonus! You get three recipes here. The Pulled Pork, the Mac & Cheese, and the Scrapple I'm making with the leftovers today.

Pulled Pork Sandwiches

I generally serve this delicious pulled pork on whole wheat hamburger buns with a cold salad like coleslaw or pasta salad. Also fabulous (in my opinion!) with baked macaroni & cheese on the side. Other bread choices include pitas, tortillas, Kaiser rolls, etc. The leftovers make amazing nachos, burritos, enchiladas, and scrapple.

Prep: 15 minutes
Cook: 9 hours
Stand: 10 minutes
Servings: 12

Ingredients
  • 1 tablespoon vegetable oil

  • 1 boneless pork shoulder roast (3-4 pounds), netted or tied

  • 1 can (10-1/2 ounces) condensed French Onion Soup

  • 1 cup ketchup

  • 1/4 cup cider vinegar

  • 3 tablespoons packed brown sugar

  • dash (or more, to taste) of cayenne or habañero

  • 12 sandwich rolls


Directions

Heat the oil in a skillet over medium-high heat. Add the pork roast (keeping the netting on) and cook until well-browned all over. While the pork is browning, combine the soup, ketchup, vinegar, brown sugar, and cayenne in your slow cooker. Whisk to combine well. Add pork and turn it to coat.

Cover and cook on low heat for 9 hours. Every hour or two, I like to use a pair of tongs to turn the roast over and spoon some of the sauce over it.

Remove the pork from the cooker and let stand in a large bowl for 10 minutes. Using two forks, shred the pork (that's the "pulled" bit) right in the bowl. Return to the cooker and stir. Spoon onto sandwich rolls.


Maka's Macaroni & Cheese

This is my personal favorite homemade baked mac & cheese. Everybody else seems to love it too.

Cook: 10 minutes
Bake: 20 minutes
Servings: 6

Ingredients
  • 8 ounces large elbow pasta

  • 1/4 cup (1/2 stick) butter

  • 3 tablespoons unbleached all-purpose flour

  • 2 cups milk, divided

  • 8 ounces cream cheese, softened

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 teaspoons spicy mustard (I like using a horseradish mustard)

  • 2 cups shredded cheddar cheese, divided

  • 1/4 cup freshly grated Parmesan cheese


Directions

Preheat the oven to 400°. Cook the pasta according to the package directions, but about one minute shorter than the shortest recommended time.

Melt butter in a medium saucepan. Whisk in the flour a little at a time until you have a thick golden paste. Slowly whisk in half of the milk, a little at a time, and continue whisking until you have a thick white sauce.

Place softened cream cheese and remaining cup of milk in a microwave-safe container (I use my 4-cup Pyrex measuring cup) and heat briefly - don't let the milk boil - and then whisk until smooth. Whisk into the white sauce, adding the salt, pepper, and mustard. Cook until thickened.

Stir together pasta, 1-1/2 cups cheddar, Parmesan, and sauce. Spread in a 2-quart baking dish, top with the remaining cheddar, and bake for 15-20 minutes. I like to turn the broiler on for the last minute or two so the top gets a little more browned.


Damn, That's Good Scrapple!

Scrapple is an old Amish breakfast dish intended to use up leftover scraps of meat, especially pork. It's golden and crispy outside, soft and tasty on the inside. Delicious.

Prep: 5 minutes
Cook: 25 minutes
Chill: 4 hours or more
Cook: 30 minutes or so
Servings: 12

Ingredients
  • 1 pound leftover pulled pork, chopped fine

  • 1 cup cornmeal

  • 2 cups chicken broth (or 2 chicken bouillon cubes dissolved in 2 cups hot water)

  • 1/4 teaspoon dried or 3/4 teaspoon fresh herbs of your choice - thyme & sage are traditional but you can totally get creative

  • 1/4 teaspoon salt

  • 1/2 cup unbleached all-purpose flour

  • 1/4 teaspoon black pepper

  • 2 tablespoons bacon grease or vegetable oil, or as needed


Directions

Combine pork, cornmeal, broth, herbs, and salt in a large saucepan. Bring to a boil, stirring frequently. Reduce heat to the lowest possible simmer and cook for 20 minutes or more - until very thick. You will need to stir almost constantly and be very watchful - it will scorch on the bottom very easily. Line a loaf pan with waxed paper, letting the paper extend several inches above the top of the pan. Spoon cornmeal mixture into the pan, spreading evenly. Cover and put in the refrigerator for at least 4 hours. If you're serving the scrapple for breakfast, just chill overnight.

Use waxed paper to help remove molded scrapple from loaf pan. Cut into 3/8-inch thick slices. Heat oil in large skillet. Combine flour and pepper, dredge each scrapple slice in flour and fry in hot oil until browned on both sides.

Serve with butter and maple syrup, applesauce, ketchup, or fried eggs.
thesoupfairy: (coffee 2)
Okay, I admit it: I don't always eat breakfast. Most days, I get up early to make my husband's espresso and get him out the door for school, and by the time he's gone and I've checked my email and made my to-do list for the day, I've already been up for several hours. About then my body starts begging for food, but I usually opt for leftovers from dinner the night before. I don't drink coffee every day - it can wreak havoc with my bipolar cycles - but I didn't get much sleep last night and I start a new session of classes today, so I needed it! Also, there were absolutely no leftovers from last night's dinner!

I've already covered espresso here, so I won't do that again. For something approximating latte (yeah, I know, it's not microfoam!), heat your milk or half & half in the microwave or in a saucepan. DON'T BOIL! Put in a jar, cap and shake well. Remove cap (carefully!) and pour the foamy milk into your coffee.

Sunny Morning Cereal

This is a great way to start your day. It has complex carbohydrates (if you use a whole-grain cereal) and protein for long-term energy, and will fill your belly and keep you feeling full for a good while.

This morning I made this cereal with Bob's Red Mill 10 Grain Hot Cereal, but you can use pretty much any hot cooked cereal - Cream of Wheat/Rice, Malt-O-Meal, any of the Bob's cereals. I don't recommend it with oatmeal, but that's just me.

This makes one large serving.

Cook: 4 minutes
Servings: 1

Ingredients
  • cereal

  • 1-2 eggs

  • 1/2 teaspoon vanilla extract

  • 1 tablespoon raisins, dried cranberries, or other dried fruit

  • sweetener and milk or half & half to taste


Directions

Cook cereal according to package directions, whisking in egg(s), vanilla, and fruit shortly after stirring cereal into boiling water. Sweeten to taste with your favorite sweetener (I like turbinado sugar or honey) and add a splash (or more) of milk or half & half.

Enjoy!
thesoupfairy: (Default)
The Soup Fairy

October 2012

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