Enjoying Hibernation with Tasty Leftovers (with Mexican Pork Salad Recipe)


| 1/10/2017 10:26:00 AM


Tags: nutrition, leftovers, pork, salads, recipes, Blythe Pelham, Ohio,

TastyHibernation1

As much as I love to thrive right along with my plants while working long days outdoors during the growing season, I also thoroughly enjoy cozying inside in a human sort of hibernation during the cold of winter. Subzero windchill temperatures outside might very well find me pouring over seed catalogues and revising the plans for my garden beds for the umpteenth time. Occasionally I glance up to catch sight of one of our cardinals grabbing a snack from the milkweed. I could also be arting away, making MOOD (Manifesting Our Own Destiny) bowls or creating new dolls inspired by a fun cruise of the internet or hours lost in Pinterest.

Regardless of my activities, there is still a need to nourish our tummies after feeding my soul. I find that as much as I love cooking and creating in the kitchen, often I need to be able to work something up quickly since time has evaporated into thin air as I worked away at other things. Whether it’s the earnest hours upon hours in the garden or the time warp of arting, it seems that I turn around twice and it’s time for dinner.

My go-to habit is to treat leftovers as a primary food group. I cook for leftovers, on purpose. I actually practice this year ‘round. I’ll cook with a mind toward what might come from the leftovers. Often they will morph into a completely different meal with no obvious similarity to the original. Sometimes they become a small taste of what came before on the same plate with other orphaned leftovers creating a sort of trip around the world at our house.

Slow Cooker Pork Roast and Leftover Ideas

One of my favorite things to make is a pork roast in the slow cooker. I buy the two-foot-long version of pork loin at Costco and cut it into 3 pieces when I get home. I normally use one piece during the week of purchase and freeze the other two for later use. Early in the day of original cooking, I sear the meat then put it in the slow cooker fat side up and slather it with chopped garlic. Turn it on low and let the pot do its work. During winter, I get the added benefit of smelling that garlic simmer all day long — yum!




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