Against the Slaw!

(Yes, Im being cute in the title. I really dont like coleslaw, but had to try this recipe!)

As I entered a delicious smelling house this afternoon, I found myself wondering “Is it cruel to my dog to make him smell awesome meat slowly cooking all day?” I hope not, besides, I will let him try some!

I had a little grocery trouble today. Went to 2 stores and couldn’t find instant polenta or thyme at either!!! I ended up using the premade polenta and grilled the slices in an grill pan with some olive oil, garlic salt, and dried minced onion. SO -tonight’s meal is Pork Carnitas (courtesy crockpot365.blogspot.com), gorgonzola coleslaw, crispy polenta, and roasted vegetables. I wanted to get away from traditional rice and beans with a tortilla dish, so this is the result of my creativity.

Served in a tortilla with the pork, the coleslaw was an incredible combination! The roasted vegetables were a great hit! My Mother in Law made something similar for Thanksgiving 2009, and I loved them.

Pork Carnitas (Adapted from crockpot 365.blogspot.com)
5 pts (not including tortilla, based on 6 servings)
Ingredients
2 pounds pork shoulder (I used a1.7 lb center cut pork loin)
1/2 cup freshly squeezed orange juice (about 1 large orange)
1/4 cup freshly squeezed lime juice (about 1 large lime…I used 2 small)
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1 cup beef broth
flour or corn tortillas
Directions
1. Remove the skin from the garlic cloves. Set aside
2. Using a hand juicer, juice the lime and the orange. Set aside
3. Open and measure your beef broth, set aside
4. Add about a tablespoon of olive oil to your slow cooker and swirl to cover the bottom.
5. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then add to the slow cooker.
6. Add whole garlic cloves.
7. Pour the citrus over the pork
8. Pour about ½ cup of the beef broth over the pork, and the rest around it evenly.
9. Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork
10. Shred meat fully and mash in the garlic cloves.
11. Serve on warmed tortillas with desired toppings.
*I moved her directions around a bit so there was so pork slime on my hands, knife, fruit, etc!*

Gorgonzola Coleslaw (adapted from http://www.kalamazoogourmet.com/recipe06-2.php?recipe=108)
2 pts (makes 10, 1/2cup servings)
Ingredients
½ red onion, sliced thin
1 bag shredded cabbage (for coleslaw)
1 cup shredded carrots
1/8 cup golden balsamic vinegar
1/8 cup turbinado sugar
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
¼ cup mayonnaise
1/4 cup sour cream
1 tablespoons whole grain prepared mustard
4 ounces crumbled gorgonzola cheese
Directions
1. Using a grill pan over medium heat, grill the onion slices in a little olive oil until caramelized and softened
3. Combine the onions, cabbage, and carrots in a large glass bowl.
4. Combine the vinegar, sugar and salt, and stir until dissolved.
5. Stir the vinegar mixture into the cabbage mixture.
6. Cover and refrigerate for 15 to 20 minutes..
7. Stir together the mayonnaise, sour cream, mustard and cheese.
8. Mix into the slaw.
9. Cover and refrigerate for 45 minutes to 4 hours before serving.
*Just before I served the coleslaw, I dumped it in a strained because it was really runny, which I didn’t like seeing! It still tasted great!

Roasted Vegetables (foodnetwork.com)

2 pts (based on 8 servings)

Ingredients

1 pound carrots

1 pound parsnips

3 tablespoons extra-virgin olive oil

2 tablespoons honey

Coarse salt and freshly ground black pepper 6 sprigs fresh thyme (I used tarragon)

Directions
1. Preheat the oven to 350 degrees F.

2.Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.

3. Drizzle the carrots and parsnips with the olive oil and honey.
4. Season with salt and pepper and toss to coat.

5. Scatter the thyme sprigs on top.

6. Place them in the preheated oven.

7. After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized.

8. Serve warm.

*I only did half of this recipe and it still ended up being enough to feed 4!

Crispy Polenta Stars (adapted from several recipes on the internet!)

1 pt a piece (based on 12 “stars”)

Ingredients

1 chicken bullion cube

½ cup water

1 tbs butter

1 clove garlic, minced

2 handfuls polenta

1 cup shredded parmesan cheese

pinch of salt

Directions

1. Dissolve chicken stock in the water over medium heat

2. Add the butter and garlic and bring to a boil

3. Once it begins to boil, sprinkle the polenta into the stock, stirring constantly

4. Continue stirring until it thickens

5. Add in parmesan cheese and salt

6. Line a small pan with saran wrap (you can use any size to change up the thickness)

7. Pour the polenta into the pan and refrigerate until firm (I just left it in the fridge until I was ready to ‘fry’ it)

8. Remove the polenta and cut shapes of your choice out

9. Heat a little olive oil in a pan and ‘fry’ the polenta until golden and crispy.