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Posts Tagged ‘slow cooker’

This tasty meal is super easy to make, perfect for a busy workday.  It’s adapted from a recipe I found on one of my favorite food blogs, The Kitchn.

about 3 pounds pork shoulder (also called Boston Butt), trimmed of thick fat
Salt and pepper
3-4 cloves garlic, smashed
1 large piece fresh ginger, about 3 or 4 inches long
1/2 bottle hoisin sauce (use about 7 ounces)

Rub the trimmed pork shoulder all over with salt and fresh cracked black pepper. Put in the slow cooker. Add the smashed garlic cloves, tucking them around the pork. Peel and grate the ginger and put it in too. Pour the hoisin sauce over everything. Cover and cook on low for about 10 hours or overnight.

When finished and tender, use two large forks to shred the meat and mix it with the sauce.

Serve with warm whole wheat tortillas, peanut slaw (recipe below) and plenty of chili garlic sauce.

Peanut Slaw

1/2 medium head green cabbage, outer leaves removed
1/3 cup roasted, unsalted peanuts
1/2 cup chopped cilantro (about one big handfuls unchopped)
Salt and pepper

1/4 cup light oil, like canola
1-2 tablespoons rice vinegar
1/2 to 1 tablespoon sugar
1/2 to 1 tablespoon sesame oil
1/2 teaspoon soy sauce

Shred the cabbage very finely. Toss with the peanuts in a large bowl. Toss the chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.

Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.

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I love slow cooker recipes, put it together in the morning, then when your ready for dinner, it’s already done!  This is one of my all time favorite slow cooker recipes. The leftovers are even better! This recipe is from Cooking Light.

olive oil

12  garlic cloves, crushed

1  (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes

1 1/2  teaspoons  salt, divided

1/2  teaspoon  freshly ground black pepper, divided

1  cup  red wine

2  cups  chopped carrot

1 1/2  cups  chopped onion

1/2  cup  less-sodium beef broth

1  tablespoon  tomato paste

1  teaspoon  chopped fresh rosemary

1  teaspoon  chopped fresh thyme

Dash of ground cloves

1  (14.5-ounce) can diced tomatoes, undrained

1  bay leaf

Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.

Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.

I served this over some gluten free pasta and with a Mixed Green salad. YUM!

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Saturday: Leftovers

Sunday: Slow Cooker Beef Daube Provencal with Mixed Green Salad

Monday: Leftovers

Tuesday: Tofu Coconut Curry with Broccoli and Carrots

Wednesday: Leftovers

Thursday: Lasagna with Mixed Green Salad

Friday: Leftovers

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A traditional southern dish, and a favorite. I have made this many times and it always comes out a bit different. I don’t use a recipe and I don’t measure, so that’s probably why. But it’s always yummy!

~2 cups dried beans (this time I used pinto, kidney, great northern)

3 cloves garlic, roughly chopped

~5 or 6 cups of water (the more you put in the more “soupy” it will be)

1 smoked ham hock (or chunk of country ham)

Place everything into the slow cooker and turn on low. Cook for 8 hours. You will not need to add any salt since the ham is loaded with it.

I always serve this with some type of cornbread and some type of greens.

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This is one of my favorite dishes ( I do have many favorites). Simple, easy, and yummy.

2 cups dried beans ( I typically use a mix of pinto and whatever else I have on hand)

5-6 cups water

1 smoked ham hock

Place it all in the slow cooker, cook on high for 8 hours. Season with black pepper.

Sometimes I will add onions, garlic, and maybe some diced carrots and celery.

Cornbread

1 cup cornmeal

3/4 cup flour

1 Tbsp sugar

1 Tbsp baking powder

3/4 tsp salt

1 cup milk

1 egg

1/4 cup oil (or 1/2 stick butter)

Pre-heat oven to 425F.  Mix the dry ingredients in a medium sized mixing bowl. Mix the wet ingredients in another bowl (whisking the egg), combine the two and mix until smooth. Pour batter into 8 or 9 inch baking dish or into muffin tins.

Bake until browned on top and toothpick inserted in the middle comes out clean.

I served this with some simple sautéed cabbage. I love cabbage.

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Today was the last day for the Western Wake Farmer’s Market. I purchased some beautiful produce today. I got baby carrots, cauliflower, and sweet potatoes from Redbud Farm. From Fickle Creek Farm I got a pork loin, eggs, and some kale. I also got some local honey from another farm. I’m going to miss my Saturday morning trips to the farmer’s market. They open back up early April.

Weekly Menu:

Saturday: 3 Sisters Stew

Sunday: Kelly’s Famous Pizza with Goat Cheese and Sausage

Monday: Eggs with roasted potatoes and kale

Tuesday: Leftovers

Wednesday: Slow Cooker Tuscan Pork with roasted cauliflower and broccoli

Thursday: Thanksgiving! Roasted Brined Turkey, Mashed Potatoes with Reisling Gravy, Ginger Honey Carrots, Roasted Brussel’s Sprouts, Baked Winter Squash, Classic Cranberry Sauce, Grandma’s Rolls, Pumpkin Cheesecake

Friday: Spicy Turkey Soup

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This was super yummy, and very simple. Pork in the slow cooker is always good, when it’s done it’s fall apart tender. Luckily I was able to find a pork shoulder from a local farm at Whole Food’s since I wasn’t able to make it to the farmer’s market.  This recipe is adapted from  Lia Huber, Cooking Light, OCTOBER 2007.

2  cups navy beans, soaked overnight

1  tablespoon  minced fresh sage

1  teaspoon  ground fennel seeds

8  garlic cloves, chopped

2 1/2  pounds  boneless pork shoulder (Boston butt), trimmed

4  cups  water

2  bay leaves

Put everything in a slow cooker, cover and cook on HIGH for 8 hours. Taste for salt and serve. Simple!

I served this with roasted broccoli.

Tuscan Pork with Beans

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