Recipe: Crab Rangoon

When I lived in Butte, one of my favorite restaurants was Asia Garden.  Situated off in one of the lesser-used entrances to the mall, Asia Garden was one of a small handful of Chinese restaurants in town, and they had the red wall hangings and big round table with the lazy susan to prove it.  While I frequented the restaurant quite frequently with one of my former boyfriends, and later with friends and family, I never figured out the name of the proprietor.

I don't even quite remember my list of "usual" dishes I'd order there, although I vividly remember my now-ex-boyfriend always ordering the sweet-and-sour chicken.  Maybe I ordered sesame chicken.  Or cashew chicken.  I think they had a good rendition of Moo Goo Gai Pan.  The mu shu pork was decent too.  I remember getting wonton soup there a lot, but eventually crossed over to hot-and-sour territory.  But indelibly marked in my mind was the crab rangoon appetizer.  Little triangle-shaped pillows filled with cream cheese, imitation crab, a touch of ginger and the tiniest hint of chives.  Delicious.

I've made them a few times since, always using real crab.  And they are tasty.  I usually prefer a 2:1 ratio of crab to cream cheese, although you can feel free to fiddle with it.

4 oz. cream cheese
8 oz. crab meat (I usually use canned crab)
1 TB. minced ginger
1 tsp. chopped chives
wonton or egg roll wrappers

In a bowl, mix the cream cheese, crab meat, ginger and chives together thoroughly.  Dab a bit of filling in the center of the wrapper, and wrap the wrapper up.  Asia Garden makes these up in triangle forms, where one point of a square-shaped wrapper is brought over to it's opposite point.  But you can make them up in any variety of traditional wonton folds.  Deep fry for a couple minutes, in batches.

Alternatively you can spray a mini-muffin pan with an oil and place a wonton wrap in each cup.  Spoon a spoonful of filling in the center of the wonton wrap, and bake in an 350 degree oven for around 10 minutes.

Backpacking Recipe: Chicken Curry Wrap

Got this from Backpacker Magazine and tried it out this weekend after our trip (it ended up being cold and rainy so we opted to stay in a hotel and have a slightly different adventure around Palm Springs).  It's super-filling and really tasty, so I just know it will work great for when we actually do go backpacking.  It serves two generously.

Before you go, pack in a 1-quart ziploc bag:
1 TB. salted cashews
1 TB. raisins
1/2 TB. curry powder (oooh imagine how awesome this would taste if you made your own curry powder!)
1/2 tsp. cumin
1/4 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper

Pack separately:
1 2.5 oz ranch dressing cup (Hidden Valley makes these, you can find them in the regular dressing aisle)
1 foil package of chicken (found near the foil packages of tuna and salmon)
2 tortillas or pitas (we actually filled 3 pitas with this)

When you're ready to eat, add the chicken and ranch dressing to the ziploc bag and mix thoroughly.  Fill the pitas or tortillas with the curry mixture, and eat.

You don't even taste the ranch dressing with this, and there are enough textures and flavors going on that it tastes like "real" food and not reconstituted-in-the-woods food.  I'm almost tempted to see what this would be like heated in camp over rice.

Chicken Marsala

My boyfriend made this for me Valentine's Day weekend.  So delicious!  I tried making it a few weeks later but it didn't come out the same.  We decided that I made the chicken part the best and he made the sauce part the best.  So the next time we make it together I guess that's how we'll divide who does what.

I made this tonight with a leftover chicken breast that I sliced up.

Adapted from the Cooking for Engineers recipe.

• 2 Boneless Chicken Breasts
• Salt, Pepper, whatever else you like to season your chicken with
• 1 TB Crushed Garlic
• 1/4 c. Shallot or Onion, finely chopped
• 8 oz chopped mushrooms
• 1 c. sweet Marsala wine
• 1/2 c. heavy cream
• Some starch (fettuccine, mashed potatoes) to serve with the chicken marsala.

Season and saute the chicken breasts as you normally would.  Set aside.  In the same pan add the shallots and garlic.  If you need a little more oil you can add it as well.  Saute for a few minutes, then add the mushrooms.  Saute the mushrooms until they're ready.  They'll turn dark brown and shrink.  You'll know.  If you have to ask they're not ready yet.

Add the wine, and reduce until it coats the back of a spoon.  Stir in the cream and add the chicken back.  Coat the chicken with the sauce, then serve over your starch.

Dinner Tonight - Greek Chicken & Pasta

I just found a recipe that will save my evening.

I wanted to make something that involved penne pasta and chicken, with minimal cleaning and tasty.  Of course that pretty much leaves me with heavy alfredo and tomato sauces, but I found something that I think will be just as tasty and healthier:

Penne with Greens, Olives and Feta

Yes!  He loves olives, so I think this will be a hit.  Coupled with chicken breasts marinated in olive oil, lemon juice and oregano, ala Braised Greek Chicken and Artichokes, I think that would be tasty.

Dinner For One - Meatball Sandwich

All right here we go.  Really unhealthy today.  You can see I'm trying to offset the meatballs by throwing in the carrots and broccoli, but then I lose points by adding the side of ranch dip.

I'm pretty sure this could be a dinner for two or three, but let's be lazy and say that I'm making a meatball sandwich for dinner and I'm gonna eat meatball sandwiches for lunch all week.

Meatball Sandwiches
1 bag of Trader Joe's frozen Meatballs
1 can of tomato sauce
1 can of diced tomatoes
garlic (I used a spoonful of pureed garlic from Trader Joe's)
olive oil
basil
oregano
pepper
provolone cheese
whole wheat french rolls

OK.  Heat up a small saucepan, and pour in a little olive oil.  When it heats up put in the garlic and add the tomato sauce and diced tomatoes.  Stir in basil, oregano and pepper.  Wait for it to bubble and turn into a really good sauce.  Add the meatballs and disappear for half an hour.

Toast the french roll, add the cheese and some meatballs, and eat.  I recommend you be unhealthier than me and eat with potato chips.  :)

Dinner For One - Fettuccine Alfredo with Chicken

I'm threw this together tonight after I realized I had all the ingredients.

The Alfredo sauce is based on the one I've posted before (incidentally one of the most popular posts on this blog), and I marinated the chicken breast in lemon juice and olive oil.

Alfredo Sauce

• 2 TB Butter
• 2 TB Heavy Cream
• 1/4 c. Grated Parmesan (I honestly have no idea how much I used, I'm a bit of a mouse and love cheese), plus more to top
• Dash Nutmeg

OK, after marinating the chicken I sauteed it in some olive oil and garlic.  Seasoned with salt, pepper, and paprika.  You can add some Italian herbs if you like as well.  While the first side was cooking I heated up my water for the pasta.

When the pasta was done I drained the pasta and put it somewhere else, somewhere not the pot.  Melt the butter and add the cream to the pot, put it back on the stove on low.  When the sauce gets warm and starts to thicken, add the cheese and noodles.  Toss.  Top with the nutmeg.

Recipe: Szechuan Chicken & Potatoes

I honestly have no idea what this recipe is really called.

When I was in college, my favorite math professor married a woman from Chengdu, in China. Wow that lady can cook. She is also very sweet and kind. My professor picked good. :)

When I was fortunate enough to be invited over for dinner, she would make the most fantastic dishes. I saw her cook once and tried to pay attention so I could replicate the dishes later. This was one of the most delicious she made. Warning: this totally clears your sinuses.

Skinless, boneless chicken, cubed (I use about 1/2 - 1 chicken breast per serving)
Potato, cubed (about a 1:1 ratio of potato to chicken)
Salt to taste
Szechuan red pepper to taste
Chopped green onion (just the greens, and I don't know how much. Maybe 1/2 stalk per serving)
Chopped cilantro (I have no idea exactly how much, but it's a lot. Maybe a half bunch for two servings.)

Boil a small amount of water and boil the potato cubes until they are cooked, about 5 to 10 minutes. Drain.
Heat up a wok and put some oil in it.
Stir fry the chicken until cooked, then add the cooked potato, salt and red pepper.
Stir fry a minute or two to get the flavors to mingle, then add the chopped green onion and cilantro and stir fry some more. The cilantro will wilt a bit, and then you will know it's done.

Eat with rice.

Here is a hint; if you have kitchen shears you can just hold the stalks of cilantro over the wok and snip away.

Recipe - Greek-Style Stuffed Peppers

I made something like this a few weeks ago with my new boyfriend. We had a lot of fun, and the food was really tasty. This is a good "team effort" recipe that allows for breaks and "downtime". I would also hope that it's really hard to screw up.

My problem is that I don't have an oven in my apartment, and I've yet to be motivated enough to get propane for my grill (now THAT would be REALLY tasty!). So I've altered the recipe to suit my devious purposes. If you *do* have an oven and want to try out the original recipe, do note that a lot of people have found it to be a bit bland, and suggest to double the seasonings.

Greek-Style Stuffed Peppers
1/2 c. diced onion
2 cloves minced garlic
1/2 - 1 lb lean ground meat (preferably beef; I used 2/3 lb leftover bison from my parents' visit)
1 tsp ground pepper
1 tsp oregano
1 c. cooked brown rice
1 can diced tomatoes
2 large bell peppers
1/4 c. crumbled feta cheese, plus more for topping

In a large saute pan, saute the onion and garlic until the onion is translucent, about 10 minutes. Add the meat and brown. Add the pepper, oregano, rice, and tomatoes. Cook until most of the liquid is either evaporated or absorbed by the rice.

Meanwhile, either halve the peppers or cut the tops off of them, and scoop out the seeds and membranes. Boil some water (may add some salt if you want) and add the peppers. Cook for 3-5 minutes, depending on how soft you like them cooked. Drain the peppers.

Incorporate the cheese into the filling mixture, and then fill the peppers with the filling. Sprinkle additional feta on top of the peppers (I ran out, which is why you see no feta garnish in my photo) and consume with extreme prejudice.

I suspect this takes about an hour from start to finish, and is well worth the effort expended.

Recipe - Just Oatmeal

I've come to respect a decent oatmeal. Not the mushy, gummy instant stuff. But something hearty, like Silver Palate's Thick and Rough (that's what she said?) Oatmeal. It's pretty expensive compared to the tub of Quaker Oats, but it's so worth it. It holds its own against fruits, nuts, and other oatmeal additions.

Here's how I've been making mine recently:

1 c. water
1/3 c. oatmeal
2 TB dried blueberries
2 TB dried cranberries
1/2 tsp. cinnamon
1 TB brown sugar (I have no honey, otherwise I'd use that. But it probably doesn't need any additional sweetener.)

I eyeball the amount of dried berries; it's a small palmful each. I also eyeball the amount of cinnamon (just sprinkle enough in to look good) and sugar (one heaping spoonful).

Boil the water, then sprinkle in the oatmeal and berries. Turn the heat to low and simmer 10 minutes. Add the cinnamon and sugar, then consume!

Dinner For 1 - Beef Stroganoff

I'm not sure what I like so much about beef stroganoff. It's comfort food. Sliced beef in a rich sauce over noodles. Perfect for a moody, "fuck the world let me commiserate alone" day.
But it's also good in mass quantities, and served with people. I kind of cheated on this recipe, as it will make plenty for two. But you can have one mighty portion for yourself tonight, and then bring the rest to work for lunch tomorrow. That's what I do! :)
My friend Don mentioned this technique to me. The noodles cook in the sauce - perfect when you're feeling lazy & moody. :)

Beef Stroganoff
3/4 - 1 lb beef steak (get a budget cut!), sliced thinly (tip - partially freeze the meat before slicing)
8 - 12 oz mushrooms, sliced
1/4 onion, diced
butter or olive oil - something to saute with
1 TB flour
2 cans chicken or beef broth (I've heard beer works well also)
1/2 lb dry egg noodles
1/4 - 1/2 c. dollop of sour cream (yogurt if you're watching calories, but really? If you're making stroganoff you shouldn't be watching calories!)
1 lemon wedge

Season the steak with salt and pepper. You can also season with other spices, like garlic, seasoned salt, or paprika.
Melt the butter in a big pan, like your wok or 2 qt. saucepan. Saute the mushrooms and the onion until the mushrooms are brown and the onion is translucent, about 8 minutes. Remove from the pan.
Use paper towels to blot the meat. (It sautes better when it's dry) Turn the heat to medium-high or high. Add a dollop of oil or butter to the pan if you need it and add the meat. Saute until brown, about 2 minutes. Lower the heat and add the mushrooms and onions that you cooked earlier.
Stir in the flour until it's incorporated into the juices. If you're getting really crazy you can add a spoonful of tomato paste (I never feel so inclined). Add the broth and a splash of brandy (I used kirsch tonight). Apparently a teaspoon of dill is OK, too. Cover and let simmer for about 30 minutes (until the meat is tender). Go check your blogs or watch a half-hour TV show or something.
Stir in the dry noodles, and simmer until the noodles are al dente, stirring occasionally.
Remove the pan from the heat, and add in the sour cream. I've read that sour cream can curdle if the mixture is too hot (like incorporating eggs into custards), so if you're worried about that you can mix in a 1/4 cup of sauce into the sour cream before you add it back to the pot.
Squeeze a bit of lemon juice on top, eat, and be happy.

Other stroganoff recipes.

When I Was In College

I spent a semester or two where at least once a week I'd meet a girlfriend for lunch in the cafe on campus. Her favorite type of sandwich was egg salad, and I happened to make decent egg salad sandwiches.

So I would bring the egg salad sandwiches and she would buy a bag of honey bbq Frito twists and sometimes beverages. At least this is the deal that memory serves.

We would have lunch and chat about girly things. Then an hour later we would trudge back to class.

Egg Salad Sandwiches

Eggs (2 is enough for one sandwich, 4 is too much for two)
Mayonnaise (homemade is divine)
Salt
Pepper
Paprika and/or garlic powder(optional)
Whole wheat bread

Hardboil the eggs. The easiest way to do this is to put the eggs in a saucepan, cover with water, and put it on the stove. Crank the heat up to medium-high, and go do something else until the water boils. Let the eggs boil for five minutes, then turn the stove off and walk away for another 15. At this point the eggs should be hard-boiled, or cooked at least enough for you to work with them.
You can chill the eggs in the refrigerator, or not (peeled or unpeeled). It's not going to ruin the salad if you make it with freshly cooked eggs. At any rate, the eggs will have to be peeled before continuing (unless you like eating eggshell).
If you're in a hurry you can just chop the eggs. But if you have some time cut the eggs in half and cream the yolks with mayonnaise before adding the chopped whites. You want to use just enough mayonnaise so the salad sticks together and is spreadable, but not so much you're eating just mayonnaise.
Add salt and pepper. Sometimes I would add paprika or garlic powder. I'm not sure if Janice liked that or not. I've yet to experiment with ground mustard, but I think that might be a good addition too.
Spread the salad mixture onto a slice of bread, and top it with another slice. You can eat immediately, but I always felt they tasted better chilled overnight (especially if made with still-warm eggs).

No-Knead Bread

I have to admit I'm intrigued with the idea of no-knead bread. It seems like the perfect homemade bread for someone lacking a stay-at-home-better-half.

I'm making the dough tonight so I can have bread with my soup tomorrow night, although my timing isn't going to be exact. Hopefully it won't matter.

There is also a quicker no-knead bread recipe, and a fastest, whole grain version.

I don't have a casserole large enough for the loaf, so it won't be perfect, but it might be passable. I'd love to score a Le Creuset casserole one of these days.

When I was growing up my mom would bake the best bread on Sundays. When I was still trying to be a good Molly Mormon she would have fresh scones (my dad called them "windbellies") ready to slather with butter, honey, and preserves when I returned home from church. I'd love to bake bread on a weekly basis but it's hard enough feeding myself and making sure I have clean clothes and brushed hair most days.

Dinner For 1 - Asparagus Soup

Monday night is usually grocery night for me. If you can plan it right you can make it in-and-out of the grocery store in under 20 minutes (like I did tonight!).

Because it's been cold lately, and because I've been craving soup, I think this week will be soup week.

I kind of half-assed the shopping trip, which means I'll probably have to go back on Wednesday or Thursday to get something I forgot.

I bought:
1 lb block extra sharp cheddar cheese
1 can diced tomatoes
Two three-packets of yeast (for bread; I forgot if I needed extra-rapid or the other kind . . .breadmaking is so confusing!)
1 bag bean soup mix
4 bananas
A clamshell of spring mix salad
A bunch of Italian parsley
A bunch of Kale
1 onion
3 potatoes
1 bunch of celery
3 carrots
1 package of Andouille sausage

All for $32.59! Maybe it's not so much of a bargain where you shop, but 4 days' worth of dinner and lunches on under $35.00 is pretty good in L.A.

When I was in Butte there was a restaurant on Broadway, all the way East on Broadway. A girlfriend and I would hit that place up for lunch sometimes, where the special was a slice of pizza and soup or salad. I fell in love with their chicken asparagus soup, and finally got around to making something like it tonight. Warning: What happens below does not make anything close to what you find on Broadway St., Butte, MT, but tastes good regardless. You can add some onion or celery if you like for additional flavor.

Asparagus Soup
1 can of chicken broth
1 potato
a clove of garlic (or garlic powder)
2/3 bunch of asparagus, cut up, tips reserved
chopped chicken (I used leftover chicken from dinner a few nights ago)
parsley (preferably flat-leafed Italian parsley)
pepper

Cube the potato and throw that into the broth. Add the asparagus (minus the tips) and garlic. Boil for 15-20 minutes. Blend until smooth.
Add the asparagus tips, chicken, and parsley (easy way to chop parsley - use a kitchen shears) and return to heat. Cook until the asparagus tips are done and the chicken is warmed through. Add pepper, top with Parmesan if you like.

Dinner For 1 - Macaroni & Cheese

All right, I promised a recipe for Macaroni & Cheese.

I really love homemade baked macaroni & cheese. It's one of my ultimate comfort foods.

I've read you can add veggies and ham to make a real one-dish-meal, or change the pasta and make something really elegant. But for me, the plain, macaroni pasta in a cheddar sauce, topped with browned breadcrumbs can't be beat. So here it is, adapted from the recipe in Going Solo in the Kitchen. It makes just enough for a dinner and a lunch.

1 c. raw macaroni
1 c. of milk (just pour out a mugful and heat it in the microwave)
1 TB flour
2 tsp. butter
Cayenne pepper
dry mustard
fresh ground pepper
at least 1 c. grated cheese
breadcrumbs

Cook the macaroni in either a pot of boiling water or in the microwave, pulling it out a few minutes early. Preheat the oven to 350 degrees.
While the macaroni is cooking, melt the butter in a saucepan. After it melts, stir in the flour and cook the roux for a bit (while stirring). It will turn a golden brown color. Add the milk and whisk constantly until the sauce thickens. Add the mustard and pepper to taste, then start to whisk in the cheese. Don't let the sauce boil.
Spray a small casserole with a bit of non-stick spray, and pour the drained pasta in. Stir in the sauce, and top with breadcrumbs.
Bake between 15 and 30 minutes, then let it set for 15 minutes. Eat.

Dinner For 1 - Soy Eggs & Rice

I recently discovered Roger Ebert's blog, and while I may not always agree with his movie criticisms, I do enjoy his writing.

He wrote a great ode to the rice cooker, which inspired me to dig out my own rice cooker and try to cook rice with it again. I think Zojirushi is a good brand, although I've never owned a rice cooker made by them. I also have, until recently, always made rice disasters from the various rice cookers I've owned throughout the years, and usually made rice in a pot on the stove when the occasion called for it.

My mom made soy eggs for me when I was growing up, and they were always one of the mysterious Taiwanese snacks that had no formal name. When I was in Taiwan last year I embarrassed myself by mispronouncing the Chinese term (apparently I said "street lamp" instead), and for the rest of the trip was reluctant to speak in Chinese.

You can also throw a small roast, tofu, and/or root vegetables in the soy stew, for a well rounded meal. Serve with rice.

Soy Eggs (adapted from "Soy-Stewed Beef Over Rice" in Chinese One Dish Meals)
1/2 c. soy sauce
1 T. sugar
1/4 tsp. whole peppercorns
6 hard boiled eggs
1 lb pork roast

Find your small crockpot. Put everything in the pot and cover with water. Let slow-cook at least 6-8 hours. You should have enough in here for three meals. Serve over rice.

You can add some green onion or ginger root as well for a more complex flavor.

Remember Pop-Tarts?

It Was So Damned Good It Was Scary

I remember having Pop-Tarts as a kid. The strawberry kind without icing. I remember them being really delicious.

It's rare that I buy any overly processed food anymore. But I found a home version of Pop-Tarts I think I'm going to try.

Chow Mei Fun

One of the things I picked out of my food when I was growing up (besides onions) was the black mushrooms in one of my favorite dishes, chow mei fun (fried rice noodles). This would frustrate my mother, who would berate me, telling me how good the mushrooms were for me. I must have not believed her, because I still wouldn't eat them.

In college, one of the first things I figured out how to make for myself was chow mei fun. My boyfriend at the time and I had a little "cooking cart" stuffed with cooking equipment, which we would truck down to the first floor of our dormitory and create delicious meals. He was a very helpful soux chef, although we disagreed over the best way to brown meat (he always insisted on adding water and covering the pan, where I felt it was best to omit those steps. The relationship was never meant to last.).

I remember calling my mom and asking her if I absolutely had to put the dreaded black mushrooms in the dish. Her reluctant response was, "well, you don't have to put them in, but you'll lose the flavor." So I reluctantly added black mushrooms.

And then liked them. Now I add more than the recipe calls for (as well as the little shrimp). You can add 1/4 - 1/2 tsp. salt to the water or stock, but depending on the soy sauce you use it may or may not be necessary. I've also heard you can substitute the meat and the veggies (cabbage and carrot) for other veggies, but I have yet to try it that way.

Fried Rice Noodles (adapted from the recipe in Chinese One Dish Meals)
150 gm dry rice noodles (also called rice sticks, in the Asian section)
1/2 lb. pork, shredded (I'm lazy and get the thin-cut pork chops)
1/3 c. small dried shrimp, soaked in hot water (get these at an Asian grocery)
6 dried Chinese black mushrooms, soaked in water and then juilienned
1/3 - 1/2 onion, sliced in half circles and the rings separated
2 TB soy sauce
1 c. water or stock (can use the liquid from soaking the shrimp and mushrooms)
1/4 tsp. black pepper
2 c. cabbage, shredded
1 c. carrot, shredded (you can actually buy shredded carrot, saves lots of time!)

Either soak the noodles in cold water for 20-30 minutes, or immerse them in boiling water for 10 seconds and set aside.
Heat 4 TB oil (don't use olive oil as it can't take the heat) in a preheated wok. Stir fry the meat shreds, then add the shrimp, black mushrooms, and onion. Add the soy sauce and stir fry briefly.
Add the water or stock and black pepper and bring to a boil.
Add the noodles, cabbage, and carrot.
Stir fry until the liquid has been absorbed.
Eat. :)

Aioli

I was reminded of my own mother's homemade mayonnaise by Molly Wizenberg's article, Mayo Clinic last month. I vaguely remember my mom making mayonnaise during my childhood for things like potato salad and sandwiches.

While I can't remember her recipe, I do remember she insisted on using olive oil and dry mustard. (My memory is flaky on the olive oil part, but very solid on the dry mustard part) The bright, lemony top-note mellows quickly into the taste of raw oil on the bottom-note (to use perfumer's terms) and is definitely not like anything that comes in a blue-capped plastic container.

So here it is. Add a crushed garlic clove for extra zing.

1 large or extra large egg yolk
2 1/2 tsp - 1 TB lemon juice
1/4-1/2 tsp dry mustard
1/2 tsp salt
3/4 c. extra-virgin olive oil

Combine the egg yolk, lemon juice, mustard and salt in a mini food processor. Blend until bright yellow, about 30 seconds. Add the oil slowly, a spoonful at a time to begin with, until the oil is incorporated and the mayonnaise is thick.

I've made this for potato and chicken salads. . . I can only imagine what it would do for tuna salad or a regular sandwich. Including a garlic clove and pepper, served next to a steamed artichoke, would be close to divine.

Lazy Carnitas Recipe

Sorry I've been slacking on the blogging. . . .I've been incredibly busy at work and incredibly fatigued at home, leaving me little time to do stuff like bare my soul (and recipes!) on the web.

I received a free subscription to Bon Appetit from Amazon a few months ago, so when those come in the mail I glance through them for recipes that sound interesting enough for me to actually make them, tear those out, and throw the rest of the magazine away. Somewhere in there I end up reading most of the magazine. It's not bad, but I still think I prefer Food & Wine.

Anyway, I saw this Carnitas recipe in there and gave it a shot. It turned out pretty good, but the recipe doesn't mention you need to top the slow cooker with water before you start cooking. Otherwise I think that could lead to disastrous results. I also think I would up the seasonings as I thought the carnitas turned out a bit plain (then again, I only had a teaspoon of oregano and I substituted basil)

~2 lbs pork (I used boneless country-style ribs because then I wouldn't have to cut anything up)
2 TB salt
2 TB ground black pepper
2 TB dried oregano
1/2 onion, cut into four pieces

Throw all of that in the slow cooker, top with water, plug the thing in, and go to work. Six (or eight, or ten) hours later, you're ready to eat. Take the pork pieces out and put them on a cutting board; they should be tender enough for you to separate them with a wooden spoon so you don't have to use your fingers. Serve with warmed corn tortillas, salsa, guacamole, and refried beans.

Dinner Tonight - Salmon Patties

I found a recipe that used stuff I had at home so I wouldn't have to go shopping for food tonight. Loosely follows Rachel Ray's Salmon Cakes Salad.

2 6-oz cans of boneless, skinless salmon
2 eggs
1/3 cup plain bread crumbs
3-4 TB chopped flat leaf parsley
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp paprika
1 tsp cayenne pepper (was a happy accident - I put about this much in and they turned out great)

Combine all. Make patties (I ended up with 7 small palm-sized patties. Heat up a frying pan, add a bit of oil, cook for 3-4 minutes on each side. I didn't trust that the centers were cooked through so I put them in an oven at 350 for 10 minutes.

I ate these with steamed frozen vegetables, and will probably repeat this meal for lunch tomorrow.