slow cooker and tortilla shells

While cleaning my kitchen I was thinking about what to make for eats later in the day.  I was wiping down the door knobs on the cabinet and the door opened and I saw this jar of salsa, Specially Selected Black Bean and Corn salsa and the light bulb went on.

I do not know about you but I frequently use salsa as a base for my pork roasts and mustard as well.  What about you?  How many of you use salsa and/or mustard on your pork roasts??


I pulled down my crock pot, pulled out the celery from the fridge and lined the bottom the crock pot with it put the pork loin roast in added two onions halved a bunch of garlic cloves, some cumin, oregano, thyme and a couple of whole cloves and poured the salsa on the top.

I set the crock on high and let it cook for a few hours maybe four, stuck the meat thermometer into it and when it reached proper temperature took the roast out and sliced it up.  Then I added the adzuki beans and rice to the crock and let them simmer in the happy juice inside my crock pot.

 

Then I was thinking what would be good with this and my brain said TORTILLAS!!!  So off to pinterest I go to find a recipe.  I did add 1 cup of whole wheat flour to the recipe because I do like the flavor it adds after they are done cooking.  ")

Now, I am not shy about using lard since  we get our yearly pig butchered we make sure to have everything comes back home with us. If you live in Wisconsin, contact Maplewood Meats, they are an excellent butcher meat market AND they shrink wrap their products and label them as well.  I use lard in my pie crusts as well.  The textures and taste are different than when you use other oil type products.  Also, remember lard has been around longer than most oil type products.  So if you are going for the "all natural" organic style of cooking, lard is the ONLY way to go.

This is the dough mixed up and now is resting for a while.  Here it is cooking up nicely and here they are done.  yum yum in the tum tum

Now just to wait for the rice and the beans to finish cooking to get them filled up and eaten.  MMMMmmmmmmmmmmm.

Day Off

Today is my day off.  First in a while except for Sunday when the mail does not get delivered.  I did receive a text from my supervisor stating he needed me.  I texted back, "REALLY".  Needless to say I have my day to create wonderful treats for my husband and I as well as my supervisor since I promised bread and food.  Good to know in the future all things good may happen with the promise of food.

So today the trust pressure cooker is getting a work out.  We have made, rice, roasted potatoes and soon split pea soup.  I have two chicken carcasses that I need to use up so that will be the meat instead of the regular ham and since they were on the smoker the soup will have a bit of a smokey hit to it.  YUM.  AND BREAD!  Love bread.

Pressure cooked rice with shiitake mushrooms.  I toss a few into the pot because they are dehydrated and they add a nice extra bit of flavor.  I change things up frequently to what I add to my rice because every day is different and so is my flavor palate.

Duke, my Sous Chef.

Lovely roasted potatoes with Marsala cooking wine.  Why?  Because I can.  That is why.  And it adds another depth of flavor. 

Split Pea Soup.

My faithful companion!

So, in a few hours I have side dishes and soup for the next few days.

Now I just need to wait for the bread to be done and now off to do the laundry.  JOY :(

Venison Heart and Rice.

I love my pressure cooker.  I have the standard stove top PC not the fancy electric cooker than many of my friends have.  Not that I am jealous (maybe a little) just letting you know what I am cooking with.

Today I made rice in my PC, it has become my favorite way of cooking rice. If you have not tried cooking your rice this way, it is certainly a way for you to try.  I do add a bit extra water and some dehydrated herbs and veggies for flavor and texture.  If you have not cooked rice using your PC follow this link.  There are two different methods to choose from, I use the first one mainly because I think it is a bit simpler.

For the meat for the evening meal I made Venison Heart.  We are deer harvesters every year and it is our main red meat for the year.  I followed this pinterest recipe.  I did marinade the heart in Waldburg Fig & Chili Vinegar for an hour.  I added some fresh garlic, sage, thyme and black pepper to the pot as well as half of an onion and a bottle of Summit True Brit beer instead of water.

All this goodness cooked in about an hour!  I know!  Get your fork and dig in!!

So, if you have fear of your pressure cooker, give it a try, I am certain you will be pleased on how quickly your meals will be prepared.

Let me know if you try any of these recipes. 

And remember, be brave with with herbs!!

Cheers Terri!

There are times when my celery and carrots start to languish in the veggie drawer.  At this point in time I chop up the celery and slice up the carrots and put them into the dehydrator. When they are all dried up I put them into the food processor to grind up into bits and pieces.  Into a jar they go with dehydrated tomato skins and some dehydrated leeks where it will get added into soup broth when the time comes.  I have to thank Pinterest for the idea and this food post.

Another favorite thing I like to make and use for soups is this yummy food post.