13 Aug Don’t stop trying!

 

“There is no failure except in no longer trying.”  –Elbert Hubbard

  I have heard many times, “We can’t change how our kids are going to turn out…”. Or, “We  have brought up all our kids the same but that one just didn’t turn out well…”. It is as though there is nothing we can do to help our children achieve their full potential…to excel in their strengths and strategize against their weaknesses.

To make matters worse, we parents feel insecure about our abilities because there are in fact children who have the perfect combination of genetic make up and environmental influences that allow for a hands-free approach. Having young children, I would like to believe that different children require different approaches that are as unique as their genomes.

That, in fact, different combinations of discipline and affection are what is required for different children. What then makes parenting the hardest job there is, is to figure out that unique approach for every child. To that end, a great deal of quality time is undoubtedly needed. First, time spent observing them and strategizing. Then, a “Try, Fail, Retry” approach thrown in with a great deal of patience, perseverance and love!

Quantity and quality time both matter. It is hard to hurriedly cook up quality time. The other evening instead of cleaning up after dinner, we all just lingered at the dinner table chatting and the kids surprised me with, “Teach us some science!” That started some fun science discussions and developed into some real quality time!

We have to be present and engaged for a great quantity of time to create or seize quality time.

Sometimes it is during endless hours in the car running them between activities that they are inspired to talk about something that is bothering them. Sometimes, however, the endless hours do seem to just get sucked into one of life’s black holes!

Recently, I was venting to a friend who has older children, “I am so exhausted inspiring and pushing kids out of their comfort zones!” Her reply was, “Don’t stop trying…somewhere along the way it clicks!”

 

Regardless of what the children’s temperament, quality time is the best investment in our relationship with them and their future. To that end I have many recipes that can be made with children and not time intensive so that your time can be spent more wisely with them. (During the summer, one of their chores is to make a meal with mom. It is a great time to bond and they learn a life-skill.)

I like to think that, “A family that cooks together stays together!”.

Carnitas are a Mexican dish usually made with pork but could be improvised with beef or chicken. Try spaghetti squash for a vegetarian alternative! Cooking time, of course, will vary depending on which one you use. Traditionally Carnitas are slow cooked in lard but I cooked it in an instapot (pressure cooking mode) which is a healthier version and completely hands free. (I get it going in the morning before taking the kids for their activities and put in the finishing touches right before serving lunch.) This may be made in a slow cooker or a traditional pressure cooker as well.

Onion, garlic and peppers are chopped and dumped into the instapot with the pork shoulder.

I like to crush the cumin but you could add it whole.

 

Next, cayenne, garlic powder, Tony Chachere’s seasoning ( If you don’t have this, use salt and a 1/4 tsp extra of the other spices), black pepper, dried oregano leaves, water and tomato paste are all added.

 

Set the instapot on pressure mode for 90 mts. (If you are using a traditional pressure cooker or slow cooker, cook it long enough to where you can shred the meat easily with a pair of tongs.)

  

The next step us to brown the shredded meat so that it has crispy bits. (This part I do right before serving.) Heat a large skillet (if you have a small skillet brown in batches) on high and add oil. If you need just a few servings, you could refrigerate part of the carnitas and liquid separately and brown right before serving.

Remove the shredded meat from the liquid and reserve the liquid to be added later. When the oil has been heated add the shredded meat. When the meat has browned well on one side, flip sections over and brown the other side so that you end up with browned bits on the outside and soft meat on the inside.

Add the reserved liquid  just before serving.

Serve the carnitas on warm wheat, white or corn tortillas. You could heat them individually on a skillet (with or without butter) or in the microwave.

Sides to go with the carnitas are  chopped peppers, sour cream, shredded cheese, chopped lettuce, lime wedges and a mix of  chopped tomato, avocado, onion, serrano or jalapeño peppers and cilantro seasoned with lime and salt.

 

For a low carb variation eat as a salad…which is what I do!

Pork carnitas

Ingredients    Servings: 12

2 lb Pork Shoulder

2 cups chopped onion

1/4 cup chopped garlic

1/4 cup chopped Serrano or Jalapeño pepper

1 tsp Tony Chachere’s seasoning (or salt)

1 tsp black pepper

1 tsp cayenne powder

2 tsp garlic powder

1 tsp dried oregano leaves

1 tsp crushed or whole cumin

2 heaping tsp Tomato paste

1/2 cup water

 

For Browning

1/4 cup oil

 

Accompaniments

12 Wheat, White or corn tortillas heated with or without butter

2 cups shredded lettuce

1 cup shredded cheese (if desired)

1 cup sour cream ( if desired)

Chopped serrano pepper (if extra heat desired!)

Lime wedges

Mix all the below ingredients:

1  Diced avocado

1 cup diced Tomato

1 cup chopped cilantro

1/2 cup finely chopped onion

1 finely chopped Serrano or jalapeño

Juice of 1 lime

1/2 tsp salt

Method

1. Mix all the ingredients in the first section and cook in the Instapot on manual, high pressure mode at 90 following manufacturers instructions. (This can be made in a slow cooker or traditional pressure cooker as well using different cook times.)

2. Once the meat is done, shred it with a pair of tongs or 2 forks.

3. Heat a large skillet (if using a small one, you will need to brown in batches) on high.

4. Add 1/4 cup of oil and once heated put in the shredded meat (without the liquid) in a thin layer.

5. After it is browned on one side (about 2 minutes) flip the meat in sections with the tongs. Once the flipped side is also browned, take it off the heat.

6. If the previously accumulated liquid is more than 2 cups, then reduce it 2 cups by heating it.

7. Pour 2 cups of the liquid over the carnitas and serve immediately with the sides in hot tortillas or as a salad.