What’s for dinner Mom? What are we having Dad? It’s the question heard round the world every day. For those of us who are fortunate enough to be able to provide for our families, we know that just feeding them is not enough. You want to feed them tasty meals that wont break your budget and that are unprocessed. Does it have to be %100 healthy? No of course not. Does it have to be %100 tasty, it would be nice.
Every Wednesday we will be proud to bring you a tasty unprocessed meals that you can serve to your family. The meals will be simple but interesting! The recipes pulled right out of our own kitchen. Dinner is the best opportunity you have to spend quality time with your family. You can ask them about their day, talk about tomorrow, and build a future that you can be proud of.
What you will need…
- 6 slices of Hormel Natural Choice Uncured Bacon (It’s every bit as flavorful and versatile as any other premium bacon. In fact, operators can use it in place of the premium bacon they’re using now. It’s just as delicious, just as premium… and it’s all-natural! It has no preservatives, no additives, and no added MSG. Plus it’s gluten-free and is made from pork raised without added hormones (Federal regulations prohibit the use of hormones in pork).
- 3-4 lbs. Top blade roast (a.k.a. chuck roast) rinsed and patted dry (This cut of beef is very flavorful and best of all its cheep and can be found at any grocery store.)
- 4 Fresh Tomatillos, husks removed and chopped (these look like green tomatoes with a green/brown paper over them. Husk them at the store to make sure the tomatillos are free from bruises and spots.)
- 3 cups off Imagine Organic Chicken Cooking Stock (The innovative aseptic carton package preserves the freshness and homemade taste of our soups for up to 12 months, literally locking in the nutrients and flavor by sealing out light and air. Plus, the flash heating and cooling process effectively retains our soup’s nutritional value, color and even texture. The canning and aseptic packaging processes do not require artificial preservatives.)
- 3 Serrano Chili Peppers, seeded and chopped (optional) (although Mexican food is well loved at our home, Mexico can keep the hot spices. Plus when cooking for children you might want to omit this ingredient.)
- 4 Large Cloves of Garlic, smashed
- 6 tbsp of Fresh Cilantro, chopped
- ½ of a Large Onion, diced (I like to use sweet onions or yellow onions for a milder flavor)
- 1 Lime, cut into wedges
- Ground pepper to taste
- MexAmerica All Natural Tortillas
1) First you want to combine the tomatillos, onion, garlic and cilantro to a blender. Squeeze all the lime wedges into the mix and discard the rinds (Put down the garbage disposal for a pleasant smelling sink) Turn the blender on and liquefy till all the ingredients are well blended. Set aside.
2) In a large frying pan with a lid cook the bacon uncovered just until the bacon is crisp. Remove the bacon to a paper-towel covered plate and crumble with your fingers or the side of a knife. Now sear the roast in the bacon drippings on all sides. Don’t worry about cooking the meat all the way through it will finish cooking once you have all the ingredients together. Get the meat nice and browned. This will help keep your meat tender and flavorful by sealing it in.
3) After your meat is well browned pour the contents from the blender over the roast. Stir in the chicken stock and add pepper and salt to taste. Cover and bring to a boil. Reduce heat to low and allow to cook for 2 hours. Or put everything in a crock (after browning meat) pot before you leave for work. Set on low and enjoy when you come home.
Serve with warm tortillas or cheese quesadillas and a fresh garden salad.
Leah Reed is a graphic artist from Sacramento California and the published illustrator of Little Eppy Children’s book. To contact her about your illustration needs, email her at firstname.lastname@example.org