Island Dreaming : Caribbean Pork Roast & Pita Pockets

Yesterday morning I went outside to see a shining white orb in the sky.  We are in the middle of an inversion here which means cold temps, bad air, foggy mornings, hazy afternoons, did I say cold temps?  Yes, I know.  I have a warm house to sleep, write & eat in, and a warm car to drive in.  But I still dream of warm water lapping up on the sand and the sun's rays warming my skin.

I cooked this recipe this week to help me feel some island flair and warm up my attitude.  My favorite part of this recipe is using the leftover roast to make pita pockets with a tropical salsa.  I based this recipe off one I found in the Pampered Chef's Main Dishes Cookbook.  I forgot to take a picture of the roast, but check out the glory of the Island Pita Pockets -- made with flat bread...)

Caribbean Pork Roast
Marinade:
1/2 cup pineapple juice
2 Tablespoons packed brown sugar
2 teaspoons cumin
1 teaspoon cinnamon
1/2 teaspoon thyme
1 teaspoon red pepper flakes
1 Tablespoon minced garlic

3 lb boneless rolled pork roast
Roasting Vegetables (potatoes, sweet potatoes, onions, canned pineapple, carrots whatever)

Toss together the pineapple juice and spices in a gallon sized zip lock bag.  Marinate the pork roast for 4 hours to overnight in the refrigerator.

Pre-heat the oven to 350.  Remove roast from the zip bag; discard marinade.  Place roast in a 9x13 pan.  Add veggies to the pan.  Spirnkle with salt and pepper.  Cover with aluminum foil.  Bake for one hour.  Uncover roast and bake another 13-30 minutes or until the interior temperature of the pork is 155.

Remove from oven and let stand for 10 minutes before carving.  Set aside 1/3 of the roast for Pita Pockets.


Island Pita Pockets
1 lb reserved Caribbean Pork Roast
6 pita bread rounds, halved
6 romaine lettuce leaves

Salsa
1 can black beans, drained & rinsed
1 red bell pepper, chopped
1 mango, cut into cubes (I subsititue a peach)
1 can  pineapple tidbits, drained
1/4 cup chopped red onion
2 Tablespoons fresh cilantro, snipped
2 Tablespoons vegetable oil
2 Tablespoons lime juice
3/4 teaspoon salt
1/2 teaspoon each cumin & sugar
1/4 teaspoon each red pepper flakes & cinnamon

Combine salsa ingredients in a bowl.  Cut pork into 1/2 inch cubes. Toss pork with the salsa.
Cut pita rounds in half.  Fill each pocket with lettuce and the meat & salsa mixture.

Granola Bars meets Protien

After playing with the chocolate peanut butter crunch recipe, I found a recipe for chewy granola bars.   SCORE!  Then suddenly I wasn't satisfied with my previous creation.  Yes it tasted yummy, but could I amp up the protein and turn it into a granola bar style.  So my kitchen has been transformed into a test kitchen yet again.  (Why is good never good enough?!?  I really ought to think about it, but today I am cooking...)

Homemade low calorie granola (check) (I wouldn't eat it for breakfast but it is good for this purpose!)
Protein Powder (Check)
Peanut Butter (Check)
Apron (check)

Let the play time Begin!  I feel like I am back developing recipes for my cooking classes-- ingredients scattered, apron smeared, sticky fingers, children neglected, no they are at school, dog neglected.  I.E. all around crazy fun in the kitchen.

My kitchen gets trashed

I started with the idea from back to the cutting board using granola and rice crispies for the bulk of the bar.  I added some peanut butter and protein powder, but it was way too dry.  Added some milk.  Ooops too much.  New batch.  On batch #3, I figured out the ratios.  (Good thing I buy protein in bulk)

Here is the finished product


Peanut Butter Protein Granola Bar
 2 Tbsp milk
1 Tbsp peanut butter
1 scoop vanilla whey protein powder
1/4 cup rice crispy cereal
1/3 cup plain granola
10 chocolate chips
Melt peanut butter in a small bowl.  Stir in milk and protein powder.  Add granola and rice cereal.  Form into a granola bar shape.  Dot with chocolate chips.  Enjoy responsibly.

Nutrition facts: 375 Calories, 11 grams of fat, 15g carbohydrates, 27 grams protein

Plain Jane Granola (good for making granola bars, but not breakfast worthy)
5 cups quick oats
1/2 cup applesauce
1/2 tsp salt
1 Tbsp honey
1 Tbsp oil
Combine all ingredients in a large bowl.  Spread onto a cookie sheet.  Bake at 325 for 50-60 minutes, stirring every 15 minutes, or until it is a deep golden brown color.  Allow to cool.  Use it to make granola bars.

Garden Fresh Dinner

I'm a little nervous.  I've been meaning to make this soup for a few weeks but keep chickening out.  Why?  ZUCCHINI!  Why do I have such a hang up about zucchini?  Bill says it's the texture that bugs me.  Yes, that and usually zucchini doesn't taste like anything.  So as we speak, (not literally)  I am beginning this recipe.  I will comment and post a pic later.

Savor the Moment

This recipe is from one of my favourite cookbooks (thanks Annette Robino!)  She gave it to me on a business trip to Miami and I have treasured it since.  I have loved every recipe I have tried in this book.  So, DEEP BREATH, here we go...

Zucchini Basil Soup
2 cups chopped onions
3 garlic cloves, minced
2 tbsp chopped fresh basil (2 tsp dried)
1/2 tsp dried thyme
2 tbsp unsalted butter
8 cups chicken broth
14 small zucchini (8 cups chopped)-- one large from your neighbour’s garden
3 tbsp uncooked rice
1/3 cup cream cheese

Saute the onions, garlic, basil and thyme in butte in a large sauce pan over medium-low heat until the onions are tender.  Add the chicken broth and the zucchini.
Bring to a boil and stir in the rice.  Simmer, covered, for 30 minutes or until the rice is tender, stirring occasionally.  Stir in the cream cheese until melted.

Using a hand-held food blender (or a regular blender-- do a few batches) blend until smooth.  Season with salt.  Garnish with a basil leaf and a dollop of cream cheese.


The cook book recommends serving Zucchini Basil Soup with Tuscan Bread Salad.  This is AMAZING SALAD!!!!  A great way to use your garden tomatoes when you are tired of making salsa.


Tuscan Bread Salad
4 large tomatoes, chopped (or 8 if you have a ton to use)
2 bell peppers (yellow or red), chopped
6 oz mozarella cheese, cut into 1/2 inch pieces
1/3 cup chopped fresh basil (1 heaping Tbsp dried)
3 tbsp Olive Oil
3 Tbsp balsamic vinegar
6 cloves garlic, minced
salt and pepper to taste
8 oz Italian or French Bread*

Combine tomatoes, bell pepper, cheese and basil in a bowl.  Whisk the olive oil, vinegar and garlic in a small bowl.  Season with salt and pepper.  Add to the tomato mixture and mix well.

Cut bread into 1-inch cubes.  Spread on a baking sheet.  Broil for 1 minute or until the cubes just begin to brown, stirring once.*  Add to the salad and mix gently.  Serve immediately.

Serves 4+
*Really?!?  Erica's short cut. Break out your favourite croutons (2-4 cups depending on taste) and mix in.

Happy Healthy Eating

Chocolate Zucchini Snack Cake

Is your garden (or kitchen counter) exploding with zucchini?  Mine's not.  Why?  I don't like zucchini.  I know, I know.  I live in Utah.  I have a garden.  How can I not LOVE all kinds of squash.  I don't.

Don't get me wrong-- in the right application zucchini is tolerable-- outright divine-- and I am on a quest to find AMAZING zucchini recipes.  If I like it.  The world ought to also.

Here is my current favorite:  Chocolate Zucchini Snack Cake-- Mine doesn't look quite so good.  I found the recipe in Healthy Homestyle desserts.  The author cut down the sugar, chocolate, oil and nuts to make it a healthier (from 500 calories per serving to 300)-- AND it is still DIVINE!

2 1/4 cups flour
1 1/2 cup sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk (or 1 tbsp vinegar enough milk to make 3/4 cup)
1/2 cup unsweetened applesauce
1 Tablespoon oil
1 teaspoon vanilla extract
4 egg whites
2 cups grated zucchini
2/3 cup MINI chocolate chips (more bang for your calorie buck)-- divided
1/2 cup chopped walnuts (my family isn't huge on nuts so we leave them out sometimes)

Pre-heat the oven to 325.  Lightly coat a 9x13 pan in non-stick spray.

In a large bowl combine flour, sugar, cocoa powder, baking soda, and salt.

In a medium bowl combine buttermilk, applesauce, oil and vanilla.

Healthy Homestyle Desserts

In another large bowl (I know tons of dishes, but worth it!!!!)  Beat egg whites on high for one minute.  Add buttermilk mixture and beat until blended.

Combine egg white mixture with flour mixture and mix until just blended.  Stir in zucchini and 1/3 cup chocolate chips.  Pour batter into prepared 9x13.  Sprinkle remaining chocolate chips and nuts on the top.

Bake for 50 minutes or until a toothpick inserted near the center comes out clean.

Makes 12 GENEROUS servings.

Don't be afraid to double the recipe and freeze a couple batches.  It is great heated up in the dead of winter.

Happy Eating!