Ginger Garlic Pork

    •    3 to 4 pound boneless pork butt/shoulder roast
    •    1 teaspoon ground coriander
    •    1 teaspoon ground cumin
    •    1 teaspoon salt
    •    1 teaspoon black pepper
    •    2-inch piece of ginger, peeled and thinly sliced
    •    4 cloves of garlic, finely chopped
    •    1 onion, peeled and cut into 8 chunks
    •    1/2 can of coconut milk
    •    Lime wedges for garnish

Instructions:
Mix together the coriander, cumin, salt and pepper. Use your fingers to rub the seasonings all over the roast.
Place the meat in a slow cooker and surround with onions, garlic, ginger and the half can of coconut milk.

The roast will give off moisture and fat while cooking, doubling or tripling the amount of broth by the time the roast is ready.

Cover the slow cooker and cook on high for 5 to 6 hours or on low for 8 to 10 hours.

Breakfast Hash

Serves 2 as written

2 links hot Italian sausage, removed from casing OR 8 oz of sausage
1 small zucchini, shredded or chopped to matchsticks
1 med onion, chopped fine
1/2 cup carrots, chopped fine or shredded
1 cup shredded, grated or julienned potatoes
1 tbls butter
1/2 tsp chili powder
14 tsp salt
1/8  tsp each dried sage, rosemary and thyme
2 eggs, poached, fried or over-easy

Render sausage in large skillet, then add zucchini, carrots and onion to cook until just tender. Toss the potatoes in the seasoning mix. Move contents of pan to the edges of the skillet, melt the butter in the middle and cook the potatoes on one side, covered, until golden. Turn, and mix until evenly golden. Divide into bowls and top with an egg.