pulled pork tacos

Here is another easy crock-pot meal taken from Health magazine (December 2009). This is my kind of crock-pot meal – place meat, salsa and seasonings in the crock pot and set the timer. I used a smoky salsa, cayenne pepper, cumin and chili powder and a 2 lb pork shoulder. (from the Co-op so the meat is good, right taster? ;) )  I set the timer for about 7 hours on low and it was falling off the bone and essentially shredding itself when the timer went off.

Served with all the fix-ins this was such a satisfying meal. The pork was excellent, the toppings were fresh and refreshing and this recipe is definitely a keeper!

  • lettuce
  • tomatoes
  • cilantro
  • lime wedges
  • salsa
  • avocado
  • light sour cream

in my cupboard: ines rosales tortas

These Rosemary & Thyme Savory Olive Oil Tortas are  like a cross between foccacia and a cracker and may just be the best cracker-concoction I have ever had. Really. And after my two fails at making my own foccacia…I’m happy to buy these instead. They are imported from Seville, Spain and if this is any indication of what Spain tastes like, I can’t wait to go. (No, I don’t have plans yet, but will get there soon :) ) And when I do I may just tour their factory!

I found these at my co-op, but have also seen them at some of the more up-scale grocery stores. Try them, I promise you won’t be disappointed. They are perfect on their own or, as you may have guessed, with some cheese.

mushroom & parmesan pillows

I often long for the leek pies I had in Greece and always thought it was a simple leek mixture rolled up in phyllo sheets – well, apparently it is not and unless it is just me, phyllo doesn’t roll so well.  Sure, I probably could have brushed the whole sheet with butter…hmm, next time? But since I am a Nutritionist and all I didn’t want to drench it in butter. So these were crispy. But full of mushroom goodness. And the filling is the best part anyway, right?


1/2 Tbsp olive oil

1 shallot, minced

4 oz mushrooms, roughly chopped

salt & pepper, sage and thyme

parmesan cheese, grated (about 2 Tbsp worth)

phyllo sheets

1 Tbsp butter, melted

When olive oil is hot, add shallots and mushrooms. Saute until soft. Add seasonings and set aside. Gently tear phyllo sheets in half and add 1/2 Tbsp mushroom mix and pinch of cheese. Roll or fold up and brush with a bit of butter. (Refer to phyllo instructions – it is a little tricky to work with)

Bake at 400 degrees for about 10-12 minutes, until golden brown. Makes about 6-8 pieces.