Sat (L) leftover fish soup (S) grilled pork chops
Sun (L)leftovers (S) Chicken and Broccoli
Mon (yoga) leftover chicken
Tues - mojo pork
Wed - leftover pork
Thurs (yoga) more leftover pork
Fri - leftover pork again
Instant Pot Mojo Pork (Eating Well, May 2019) gluten free
OMGosh! This was most excellent! Plus I got to use my instant pot. Bonus! I made it as directed, no substitutions (not recommended with a pressure cooker) and only one modification. I seared in a 12" skillet first, and de-glazed as directed, before putting into the slow cooker This came out tender, beautifully seasoned, and it was like having my own Chipolte bowl (but better!). I served this with white rice, the sauce that comes from the pork, pinto beans, avocado and some thinly sliced jalapeno. This does make a lot. We had four meals, and then froze the rest (nearly half!) to make little pork sandwiches at a later date.
Recommended if you have an instant pot!
1 (3 1/2 - 4 lb) boneless pork shoulder, trimmed and cut into 6-8 equal size chunks
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| photo from cookinglight.com |
3 tbsp chopped fresh oregano
2 tsp ground cumin
1 bay leaf
zest and juice of 1 large orange, divided
zest and juice of 1 large lime, divided
2 tsp kosher salt
2 tsp ground pepper
1/2 cup water
1 large yellow onion, sliced
Heat oil in an electric pressure cooker on sauté mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.
Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.
Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.
Transfer the pork to a platter and shred the meat into large pieces. Skim fat from the liquid, if desired. Return the pot to sauté mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.
Recipe notes: To make ahead, refrigerate for up to 3 days. No pressure cooker? Braise the meat in a large pot in a 300°F oven for 4 to 5 hours.
Sweet and Sour Chicken (Eating Well, May 2019)
Another winner! And ridiculously easy to make - maybe an hour tops from pulling the ingredients out of the fridge to putting plates on the table. Only one significant modification here - I skipped the ramen noodles. Follow the link if you want to include those because I didn't include in the recipe below, but really, not necessary.
Serves 4 (over rice)
1 tbsp canola oil
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| photo from eatingwell.com |
1/2 cup orange juice
6 cups (about 12 oz) small broccoli florets
3 tbsp rice vinegar
2 tbsp low-sodium soy sauce
1 1/2 tbsp cornstarch
2 tbsp honey
1 tbsp finely chopped garlic
3/4 tsp crushed red pepper
1/2 tsp kosher salt
Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a plate. Add orange juice to the pan and cook, scraping up any browned bits, for 15 seconds. Add broccoli; cover and cook until tender, about 3 minutes.
Meanwhile, whisk vinegar, soy sauce and cornstarch in a small bowl.
Add the vinegar mixture, honey, garlic, crushed red pepper and salt to the pan; bring to a boil. Cook, stirring, until the sauce is thickened, about 1 minute. Add the chicken and cook for 1 minute more.
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