Mojo Shrimp

One pot, pg 80.  The shrimp were not quite as good as they should have been, but otherwise it was quite good.  Sweet potato, suzzhini, bananas (which turned out great - use more next time).  The sauce that was on this was pretty tasty.

Red Lentil Masala with Coconut Rice

http://feedmephoebe.com/2014/02/red-lentil-recipe/

Which came from http://naturallyella.com/2012/11/23/red-lentils-and-spinach-in-masala-sauce/

Which came from http://www.marthastewart.com/319409/chicken-tikka-masala

Try to keep up would ya?

We had plans to make the more involved one, but ran out of time/got lazy/kids and made the easy one.  More or less followed the recipe, except we used crushed tomatoes instead of diced.  Coconut rice was mostly slap-dash (coco cream, coconut flakes) but was pretty good.

Ingredients

1 tablespoon olive or coconut oil
1 small red onion, diced
2 garlic cloves, minced
1-inch fresh ginger, peeled and minced
1 serrano chili pepper, seeded and minced
1 teaspoon ground cumin
1 teaspoon garam masala
¼ teaspoon coriander
One 15-ounce can diced tomatoes
1 teaspoon sea salt
One 15-ounce can coconut milk
1 cup red lentils
5 ounces baby spinach

Instructions

In a large stock pot or Dutch oven, heat the oil. Saute the onion over medium-high heat until soft, 5 minutes. Add the garlic, ginger, serrano, cumin, garam masala, and coriander. Cook until very fragrant, 2 minutes.

Carefully pour in the tomatoes, scraping up any brown bits that formed on the bottom of the pan. Cook, stirring occasionally, until the liquid has reduced and the tomato chunks have softened, 5 minutes.

Add the coconut milk and 1 cup water. Bring to a boil over high heat.

Stir in the lentils and reduce the heat to medium-low. Cook until the lentils are tender, 25-35 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan.

Fold in the spinach and cook until wilted, 3 minutes. Serve alongside coconut rice.

Barbacoa with beans and rice

http://www.skinnytaste.com/2011/01/slow-cooked-sweet-barbacoa-pork.html

Basically followed the recipe.  Except used real Coke instead of Coke zero.  It was really good.  Fairly easy crock pot action.


For the Marinade:

    2.5 lbs pork loin roast, all fat trimmed
    salt and pepper
    garlic powder
    6 oz Coke zero
    1/4 cup brown sugar (unpacked)
    1/4 cup water

Step 2

    8 oz Coke zero
    6 oz can sliced green chilies
    8 oz tomato sauce
    1 chipotle chile in adobo sauce
    1/8 tsp garlic powder
    1/8 tsp cumin
    1/8 tsp chipotle chili powder (to taste)
    salt and pepper to taste
    1/3 cup brown sugar (unpacked)


Directions:

Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.

Salmon Burgers

Good salmon burgers.  Probably with a salad and other stuff.

Red Lentil Soup

Jamie Oliver, pg 137.  Pretty standard deliciousness for lunch.

Carne Asada Tacos

Taco Friday!  Carne from Marczyks I think.

Red Sauce Pasta

Made a fairly standard pasta with our red sauce.  Caesar.  Yum.