Cooking With Greens... When You Don't Like Them

I know it is completely "un-southern" but I just don't like greens, you know, the cooked for hours green mess?  I think I am allowed, as I am not really from the south, but greens are full of fiber and other great nutrients so I really wanted to try to incorporate them into our diet.  I have finally come to enjoy collard greens in a number of things, I find they have a much milder flavor compared to kale, so I've started using them in my morning smoothies.

For a smoothie, especially if you're a person who doesn't like the taste of greens, I recommend pairing them with a strongly flavored fruit such as pineapple or strawberries and make sure you blend thoroughly so you don't end up with something you have to chew.

I like the following combination: 

2 cups chopped collard greens, I do two handfuls.

5 oz frozen pineapple, I find mine at Dollar Tree or if fresh is $0.99 then I use that

2 oz berries, I also find this at Dollar Tree in 10 oz bags

1 oz aloe vera juice, I can occasionally find this at Dollar Tree, their's is with the sugar added, but I'm willing to overlook this due to the cost savings.

8 oz water

Blend everything thoroughly and enjoy!

As I mentioned above, I am fortunate to have a few Dollar Tree stores in my area that have the freezer section, I know not all have that.  If you are one of the lucky ones, then picking up your berries here is a great way to save money.  Even when I do find fresh berries on sale, they aren't usually as low as frozen from Dollar Tree.

During the government shutdown, we were fortunate to live in an area where local businesses and even farmers donated things so that we were able to weather the storm.  One day my husband brought home several large bunches of collards so I washed, chopped, blanched, and froze them right away.  I not only used them in my smoothies but also in this dish that can be a wonderful side dish, or with the addition of something like chickpeas, your main meal.

Italian Orzo and Greens

Ingredients:

8 oz of Orzo pasta, cooked according to the package directions

10 oz of chopped collard greens

1/2 cup minced onion

10 oz of cherry tomatoes, halved, I used a 15 can of crushed tomatoes, as that is what I had on hand.

2 Tablespoons olive oil

1 clove garlic, minced

1 teaspoon Italian seasonings

a pinch of crushed red pepper flakes, optional

Salt and pepper to taste

2 Tablespoons grated Parmesan cheese

Lemon, optional

Directions:

Cook Orzo according to the package directions.  Meanwhile, heat one tablespoon of the oil in a large skillet over medium heat, I recommend a large cast-iron or a dutch oven as you will need room for the collards to wilt down, add the onion, season with salt and cook about five minutes until softened.

Add your garlic, tomatoes, and seasonings; (if you are using drained chickpeas to make this a meal then add them at this time) lower the heat to medium-low and cook 5 minutes until everything is bubbly.  If the mixture gets to dry, add some water, you want a thick tomato sauce.  Stir in the collards, season with salt and pepper, cover and simmer for another 10 minutes until the greens are wilted, you want it to be tender-crisp.
When the Orzo is done, drain well but don't rinse, and return it to its pot, stir in the remaining olive oil to keep the Orzo from sticking together.  Stir the Orzo into the greens mixture and add the parmesan.  Taste and season if desired.  Before serving, you can finish it off with a small squeeze of lemon if you want.

Enjoy!
Nichole

Basic Pork Roast

When I first started cooking for my family as a newlywed, my go-to protein was almost always chicken or hamburger.  At the time, my husband was in the military, and we had access to the commissary on the post.  Things were really cheap, and I could get away with only spending about $300 a month on groceries and household items, including baby formula!

That was nearly seven years ago.  Needless to say, today we are no longer in the military and therefore don’t have access to a commissary, which I hear isn’t as great a deal as it used to be anyway, and the price of food has gone up considerably.  Tired of chicken, and unwilling to spend nearly $3 a pound for 80/20 ground beef, I began looking for other options.

My childhood memory recalled that pork might be a fatty meat that I wanted to avoid!  Growing up fairly poor, we ate less than great cuts of meat.  My father liked steak, but we couldn’t afford good steak, and so I was made to choke down more gristle than meat most nights.  As such, I have avoided most questionable meat my entire adult life.
Enter pork shoulder roast, or as most of us laughingly know it as, pork butt or Boston butt roast.  Don’t let the name put you off, this roast comes from the shoulder of the hog, nowhere near the butt!

In my area, I am able to find this cut on sale for .89¢-$1.49/lb at least once every couple of months, and I stock up.  I can usually get 6-8 meals out of one roast, and the rest I portion out and freeze in a bit of the cooking liquid.
You can use this to make pork fried rice, pork tacos, pork gravy with mashed potatoes, green chili pork enchiladas, barbecued pork sandwiches, and more!

Ingredients:

• 1 6-8 lb pork shoulder roast I get the largest package I can find and adjust the other ingredients accordingly.
• 1 Tbsp prepared yellow mustard You can also use 1 tsp dry ground mustard
• 2 Tbsp apple cider vinegar
• 1 Tbsp balsamic vinegar You can also substitute an equal amount of brown sugar or molasses but this will increase the sugar content.
• 1 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp kosher salt
• 1 tsp ground black pepper
• 1 pinch crushed red pepper flakes optional
• 1 small onion, thinly sliced
• 1 bay leaf, dried

Instructions:

1. Spray a crock-pot large enough to fit your roast lightly with nonstick spray. Place the sliced onion and the bay leaf in the bottom of the crock-pot.
2. Rinse the pork roast with cold water and pat dry with paper towels. Place the roast in the crock-pot with the fat cap facing upwards.
3. In a small bowl, whisk together all the remaining ingredients, and spread the mixture over the top of the roast. Cover.
4. Turn your crock-pot on high for 2-4 hours, or until the cooking liquid produced by the roast begins to boil. Once the liquid comes to a boil, turn the crock-pot to low and continue to cook until the meat separates from the bone and you are easily able to shred it between your fingers.
5. I cook my roast for no less than 24 hours. This cut of meat is very forgiving and really cannot be overcooked. If the liquid cooks down too much, add a cup or so of water. If the top of the roast get a bit dry or crispy looking, I just chop it up with some of the moist inside meat and use it as normal. I feel doing so provides a bit of texture as grilling a piece of meat would.

Enjoy!

Nichole

Doritos Taco Salad

Doritos and a tangy dressing with a little bit of heat, this salad is the tastiest way to get your kids to eat their vegetables!

As every mom knows, getting kids to eat their vegetables is a constant battle.  My thirteen year old covers most of her vegetables in so much ranch dressing that it is hard to consider them a vegetable and not a condiment.  This taco salad is one of my favorites.  I can get the kids to eat a ton of it, and it is easy to customize with your favorite taco toppings!

If you want to mix everything together before serving, I recommend choosing things that don’t give off a lot of moisture.  Lettuce like romaine or even kale works well, seeded Roma tomatoes, black olives, and firm peppers such as pepperoncinis are my top choices.  Toppings such as avocado are best served alongside so they don’t turn brown if there are any leftovers.

To make this salad in advance, mix together the dressing, meat, and toppings.   Reserve the Doritos and avocados, if using.  When you are ready to serve, toss the lettuce, dressing mixture, cheese, Doritos, etc. together.  Serve the crushed Doritos alongside if you prefer them at their crispiest.

Ingredients:

• 1 lb. ground beef 93/7 is best, but 80/20 works too. Or you can use 2 c. Cooked black beans or lentils for vegetarian
• 1 package taco seasoning
• 1 head romaine lettuce, chopped if using romaine hearts, use two.
• 1 bottle creamy french dressing regular french or Dorothy Lynch dressing can be used too.
• 3 small Roma tomatoes, seeded and chopped
• 1 can black olives, drained and sliced
• 1/2 small yellow onion, optional
• 1/4 cup pepperoncinis, sliced optional
• 1 1/2 cups cheddar cheese, shredded
• 1/2 cup medium taco sauce
• 1 10 oz bag Nacho Cheese Doritos, crushed the generic brand works just as well.

Directions:

1. Brown ground beef over medium heat 8-10 minutes or until no longer pink. Use a wooden spoon or spatula to break the meat up into smaller chunks. Drain. Allow the meat to cool to at least room temperature. Placing the meat into a bowl and then into the refrigerator works best.
2. Meanwhile, prepare lettuce and other desired vegetables or toppings.
3. Stir dressing, taco sauce, and taco seasoning together in a small bowl.
4. When you are ready to serve, toss lettuce, vegetables, meat, cheese, and dressing mixture together in a large bowl. Doritos can be stirred into the mixture, or served alongside for topping at the table, if you prefer your chips to stay crispier.