Shredded Pork

1 pound boneless pork shoulder
1 tomato, rough chopped
1 small onion, cut into fourths
1 carrot. cut into 1 inch chunks
1 stalk celery, cut into 1 inch chunks
1 Tbsp chili powder
1 tsp salt
1/4 tsp cumin seed OR 1/2 tsp ground cumin
1/4 tsp oregano, dried
1/4 tsp black pepper
1 clove garlic, rough chopped
1 bay leaf

Place all ingredients in to a large stockpot with enough water to just cover.  Bring to a boil and reduce.  Cover and simmer for about 90 minutes until pork is tender.  Remove from broth.  Cool.  Shred when cooled.  If pork becomes dry add a little of the reserved liquid.
NOTE:  I use the other reserved liquid to make Rice-Lulu-Roni.  This meat can be used for tacos, burritos, enchiladas, etc.  It freezes well too.  I put some of the reserved liquid into the meat when I freeze it so that it is not too dry when thawed.

Easy Pork Tenderloin

2 t oregano
2 t cumin
1 t chili powder
1 t paprika (smoked if you have it)
1 t salt
1/s t pepper
1 t rosemary
1 tsp thyme
1 tsp onion powder

Preheat oven to 400 degrees. Combine all the spices.  Pat average pork tenderloin dry.  Using the spice mixture rub on all sides of pork tenderloin.  Preheat cast iron skillet.  Heat 2 tsp olive oil.  Brown all sides of tenderloin.  Once meat is browned, pop in the preheated oven for about 30 minutes.  Roast until about 145 internal temperature has been reached.  Allow to rest for 10 minutes before slicing. This will allow the juices to return to the meat and not spill out onto the plate rendering the pork tenderloin dry.

Italian Marinade

1/2 c. Italian salad dressing (Make sure it is gluten, dairy and soy free)
1/4 t salt
1/4 c lemon juice
1/8 t pepper
1 t oregano

Mix thoroughly and use either as a marinade or a basting sauce.  I will use this to marinade chicken breasts that will alter be done on the grill.  I have even marinated chicken breasts overnight and then frozen them in the sauce.  I have heard that this is also a great marinade for white fish or shrimp.  I plan on using this recipe over the summer.

Camping Menu Tip:  Right before leaving for the camping trip, place the frozen chicken breasts in the bottom of the cooler and pile the ice on top of it.  Continue to pile ice on top of the chicken breasts to keep them frozen until about a day before you plan on cooking them.  Move the package to the top of the cooler which allows them to thaw out enough for cooking but stay cold enough to be safe.  :)

Mom's Lentil Soup

This recipe is compliments of my mother, Esther Ruth (Hostetler) Zook who would often make this in the fall when the Midwest weather would turn crisp and cold or would become cold and rainy. "Good soup day!" would be my mom's comment as she began to pull the ingredients out of the cupboards. I think of her every time I make this soup.

Mom's Lentil Soup


1 onion, chopped
1 clove garlic chopped
2 T olive oil
3 -4 carrots, sliced
2 stalks celery, diced
1 1/2 teaspoons chili powder
6 cups boiling, gf chicken broth
1 c lentils
1 pinch thyme
1 large can stewed tomatoes (minimum 14.5 ounces) *Personally I like to use Muir Glen Organic Fire Roasted Diced Tomatoes because of the flavor that it adds to the soup.

Directions:

(1) Put chicken broth on to boil.
(2) Saute onion and garlic in oil.
(3) Add carrots and celery, saute 2-3 minutes more.
(4) Add chili powder, boiling chicken broth, lentils and thyme.
(5) Cook covered for 35 minutes.
(6) Add tomatoes and cook for 5 more minutes.

Make sure to use boiling water. This decreases that amount of time needed to cook the lentils.

Notes:

This is the basic recipe. There are many things that you can add to make even more yummier soups.

Crock pot Version:   Do NOT use hot water as this will quick cook the lentils.  Use room temperature water or chicken broth.  This should be done in about 4 hours in the crock pot on high.


Lentil and Lamb Stew
Add 1 - 2 cups lamb meat, cooked (Or ground beef, stew meat or sausage.  Even chicken apple sausage is good with this.)
Decrease the water by 2 cups
Add some oregano...Greek oregano if you have it


Today we added cooked chicken, leftover rice and some browned turkey meat. So yummy.


Enjoy!

Italian Seasoning

2 Tablespoons basil
2 Tablespoons marjoram
2 Tablespoons oregano
2 Tablespoons rosemary
2 Tablespoons thyme


Mix together BEFORE using as Italian Seasoning in recipes. This will keep indefinitely and is less expensive than buying it at the store.