Author: Heidi Lee (Page 18 of 96)

You’ll get the name connection when you listen to the show! I love a good slow cooked pork butt! This isn’t a recipe, per se, but a guideline for some serious leftover goodness. Pig be good!

4-5 lb. pork butt, trimmed
mire poix
garlic (lots)
roasted tomatillos, jalapenos and pablanos
cinnamon stick
whole cloves
cumin
dried red chilis
red pepper flakes
fresh cilantro
water to almost cover

Cook for 6-8 hours. We eat this with apple and squash puree and a cilantro lime creme fraiche.

Once we’ve had our fill for the next 2-3 days I make soup! Sweat some onions and garlic, pull the pork and add to pot. Deglaze with a stout beer, add a little chicken or vegie stock and whatever else turns you on. This is one of those ’empty your fridge on Friday’ kind of deals. Frozen corn, green beans, some tomatoes, a few pieces of bacon…whateva! Recycled pork ~ who doesn’t love it??

Jon Woodgate, Director of Training for UMOM, created this little gem for us! It tastes as good as it looks and goes quite well with that Big Mouth Blonde we talked about. Hey, hey…the beer, not Heidi!

Spicy Peanut Soup
2 T Canola Oil
¾ c Onion, small dice
2 c Red Potato, small dice, unpeeled
2 Cloves Garlic, crushed & minced
8 c Chicken Stock (Vegetable Stock for Vegan)
1 t Thyme
1 t Cumin
1 T Parsley, chopped
1 c Long Grain Rice
3 c Fresh Salsa
2 ½ c Chic Peas/Garbanzo Beans
3 c Zucchini, large dice
½ c Peanut Butter
Salt & Pepper to taste

In a large pot (at least 4 qt.), heat oil and add onion, potato, and garlic. Sweat vegetables.
Add Stock, thyme, cumin, and parsley. Bring to boil then reduce to simmer. Add rice and cover for 20 min, stir occasionally. Remove cover and add salsa, chic peas, and zucchini. Simmer for another 15 min or until chic peas are tender. Add peanut butter and blend well. Season to taste. Serve hot.