I'm not usually a fan of meat cooked in crock pots but this turned out wonderfully. I definitely plan to make this again in the future. Best part? I didn't have to buy any ingredients since I had everything on hand whether as a staple or left over ingredients from previous recipes. This was a great way to use up items (the two preserves, mustard, and pork loin) that was taking up space in my fridge and freezer.
1 whole pork loin (approx. 2 pounds)
1/2 cup apricot preserves
1/2 cup cherry preserves
3 Tbsp Dijon mustard
3 Tbsp honey
3 Tbsp lemon juice
1 Tbsp cornstarch
1/4 cup cold water
vegetable oil
Heat vegetable oil in a skillet over medium-high heat. Brown all sides of the pork loin and place in the slow cooker.
In a bowl, mix apricot preserves, cherry preserves, mustard, honey, and lemon juice. Pour over the pork loin. Place cover on slow cooker. Cook on low for 4-5 hours.
Remove roast and keep warm. Strain cooking juices into a measuring cup. If it totals less than 2 cups, add warm water to complete the difference. Pour into a saucepan and heat. In a cup, blend the cornstarch and cold water. Slowly pour into the saucepan, stirring the juices constantly until the cornstarch is well integrated. Bring to a boil, stirring regularly, and cook for 2 minutes (or until sauce is thickened). Skim and discard any white foam that forms. Remove sauce from heat.Serve sauce with the pork loin (sliced).
A friend on another website just asked me for a my pot roast recipe. She was looking for a super easy one, and mine fit the bill. Since I had to type it up anyway, I thought I should post it here.
Need ideas for sides with meatloaf, I'm getting tired of my stand by of mashed potatoes. I have some red potatoes, so if needed I can always make my "new potatoes" stand by (potatoes, onion, garlic, dill, butter, salt). Since those are good with ketchup, which we put on our meatloaf. Just thought I'd see what you athome chefs serve with your meatloaf?
Also I had some stuff to use up yesterday, so I made sort of like a sweet and sour pork tenderloin. pork tenderloin Chachi's mango salsa (from Costco) 1/2 cup diced pineapple 1/4 cupish of soy sauce couple dashes of worchestershire 2 heaping tsp of minced garlic 1 tsp of chopped ginger
Put the pork in the bottom of a crock, poured the remaining ingredients over it and let it crock all day. Had it with some sticky rice :)
Trying to clean out the freezer [which is so full it no longer wants to stay closed], I came across a 3lb of boneless pork chunks. I decided to try making a stew. I've never done this before, but I figured that I've watched my grandma whip this up enough times to figure it out.
Soo, here we go.
Ingredients[some of these measurements are rough]:
3lb meat, cubed [I used pork, but obviously any meat will do] 1 medium yellow onion [sliced] 1 clove garlic [minced] 2 tsp pepper 2 tsp salt 2 tsp oregano 1 tbsp hot madras curry powder 2c carrots [I used baby carrots, cut in half] 6 small red potatoes [cubed] 1c sugar snap peas flour
Directions:
1. Lightly brown meat [I did mine in my george foreman], place in a large pot with onion slices and minced garlic. Add water so that it rises about 1 inch above the meat. Add salt, pepper, and oregano. Simmer on low heat until there is hardly any water left, stirring every 15 minutes or so.
2. I now added enough water so that it covered the meat, plus took up the last half of the pot [I'm not sure how much this would make sense to anyone other than me, so basically, if the meat took up 1/2 the pot, I would add enough water to cover 3/4 of the pot] Add the curry powder and carrots, let cook on medium-low heat [making sure it doesn't boil, if so, turn it down] for about 45 minutes.
3. Add potatoes and peas [mine were still in the pod], cook until potatoes are your desired consistency. If you need more water, add a little more [I didn't need to, though].
4. This part was tricky for me. I didn't want pork-vegetable soup, so I added flour, tablespoon at a time, until it was my desired consistency. At this point, I also tasted the broth and it tasted fine to me, but if you're not happy with it, then just add whatever seasonings sound best for you.
I don't like pork, so I picked that out and ate everything else. My boyfriend LOVED it, instructing me to freeze all of the leftovers for when I'm not home to make dinner, haha! I baked this french herb bread to dip, and the flavors blended well.
I also have a question: I know about the rule about how if you found the recipe somewhere else, just post the link. I have a lot of recipes from my grandmas as well as my mom, and I'm unsure if I should post any of my favorites in case they snagged them from somewhere? I wouldn't want to 'steal' anyone's recipe :/
I am a busy mom in the evenings, so I love recipes that I can prep in the morning and just throw in the slow cooker/crock pot until it's time to eat. The problem is that I'm getting tired of the same old dinners. Does anyone have recipes they'd be willing to share? We do live overseas and don't get off base much, so fresh herbs are hard to come by (except for parsley, which they have an overabundance of). Otherwise I'm open to anything. I'd be ever so greatful! Thank you all!
Made this the other day, adapting a recipe I found for roasting a whole chicken in the oven into something I could use in my slow cooker without making the meat come out dry. My wife loves it, and I thought it was pretty tasty.
Ingredients: 1 (3 lb) whole chicken, skin removed (I used the ones that are cut into the individual pieces) 1 onion, diced 4 cloves garlic, diced 4 or 5 medium sized potatoes, cubed 6 large carrots, halved and cut into 1 to 2 inch long pieces 1/2 cup honey 1/2 cup mustard (not the dry stuff) 1/2 cup butter, melted 1/4 cup hot sauce (I use Frank's Red Hot) Salt and Pepper to taste (about 1/4 tspn each, for me)
Very simple:
1. Combine onion, garlic, honey, mustard, butter, and hot sauce. Stir VERY well, heating if necessary to make the honey more pliable.
2. Put chicken in slow cooker, season with salt and pepper, add vegetables. Cover with sauce.
3. Put slow cooker on low for 8 to 10 hours. I don't use the High setting, but assume about 4 or 5 on high*.
The meat should fall right off the bones, and since there's no skin on, the meat should have absorbed some really amazing flavors.
Enjoy!
*If you're not sure whether or not the chicken is done, use a meat thermometer and make sure the internal temperature is at least 165 degrees Fahrenheit.
Hi there! First time posting anything other than a question in the comments, so a quick blurb about me:
I'm definitely not the healthiest cook. I like my food, and I like it full-on-flavor. This usually means I use the heavy cream instead of light, or the regular sausage instead of the chicken sausage. I understand this doesn't work for everyone, so I try to offer suggestions to make my meals healthier for those that want healthier. I've been cooking for about a decade now, and my specialty is definitely anything that goes into a pot to cook a long time. Soups, stews, sauces, slow cookers - you name it, that's what I make the best. And breakfast food. I'm a wiz with eggs.
So, today I've got Ham and Potatoes, Slow Cooker Style
I made this one over the weekend. It's a sort of hybrid between Jamie Oliver's Goulash recipe and one from my German/Hungarian cookbook. Oliver's recipe comes from his new show, and there is not a printed version available, so I had to go from memory, plus, he used pork roast instead of beef roast. The one in my cookbook uses lamb, not nearly so many bell peppers, and calls for paprika, which I am currently out of. All in all, I think this Frankenstein hybrid came out very well! I also ended up with a lot of leftover broth from this dish once I portioned out leftovers for lunches, so I added some broth to a simple chicken stew I decided to make on Sunday. I will post that recipe another day.
Boyfriend Review: After simmering for nearly 3 hours, Chris was pretty anxious to dig in to this one, and he said it tasted just as good as it smelled.
Another newbie! I'm in the UK, have been cooking for the last 40 years and am particularly find of Italian and Indian food. I love to make my own bread and am in love with my crockpot :) I thought I'd share a dish I've been making for years; I don't know where the idea came from but it never fails to please. Notes: the quality of the beef is important; get the leanest you can. Also, the chestnuts in this dish make it very filling so take that into account if you're planning a menu. The list of ingredients make it look complicated but it isn't - believe me! By the way, I have also cooked this very successfully in a crockpot on low - and I apologise for the lack of conversion to US measurements...
But first, on the 18th I'm having another of my dinner parties. Can you post your cheap, gluten-free vegan recipes that can feed multitudes? It seems like an intimidating list of restrictions, but you may have something floating around that coincidentaly fits. In exchange, here's my week of super-easy dinners. Been eating with the boy, so everything is wheat, dairy, and egg free.
Overnight Mexican-Spiced Pulled Pork Roast So the other day I got a huge pork roast and tossed it in the oven on 300 overnight with two carrots, two sticks of celery, a couple of tomatoes, and some salt, cumin, paprika, and oregano, plus water to almost-cover. If you don't spice the roast very heavily, you'll likely want to spice it a bit more later. I put the stock left over from the roast in the freezer for... something. Gravy? Later on, anyhow.
...Tacos I woke up and it smelled great. I shredded it with my fingers, and that day had it fried in a pan with some more cumin, oregano, paprika, and some coriander seed, then served it in corn tortillas with fresh salsa that I had left over from the day before.
...in Tomato Sauce with Wine and Tomatoes The next night I put some of it in a pan with a tiny bit of oil and fried it till it began to go slightly brown, then I added a can of diced tomatoes and a cup or two of white wine and cooked it till it sauced down into thick yumminess. I served it over black rice pasta (bonus points for serving it on blue plates).
...in Cold Pasta Salad Tonight I cooked up some corn pasta, ran it under cold water till it chilled down, put some store-bought black bean salsa, chopped avacado and cold shredded pork in it. It could have used fresh tomatoes, but I couldn't deal with store bought winter tomatoes, so I didn't, and it was still great.
frugalceliac and My Thrifty Family.
curious