thegingerchef

Recipes from My Kitchen

Brought to you by the letter E, for Easy.

I don’t always use my crockpot as much as I’d like to – it can make a ton of food, and I can only do leftovers so many times. ¬†Tonight I did an oldie-but-goodie, because it’s still chilly out, and reading books with my baby girl was more important than being in the kitchen ūüôā

You will read the ingredients, and question them. ¬†Don’t. ¬†Just do it, and enjoy the results!!

Ingredients:
Pork Roast (no other cut will do)
White Onion
Lipton’s Onion Soup Mix (1 packet)
Can of Coke (regular, NOT diet)

Here’s a tip – if you can find the crock pot liners, buy them!! ¬†It will make clean-up (and your life) much easier. ¬†They’re in with the Zip-Loc stuff, and all they are are crockpot shaped plastic bags – just line the inside with one and fill with your ingredients. ¬†Cleanup is easy – just remove the bag and throw away.

Slice up a white onion and line the bottom of the crockpot. ¬†Place the pork roast on top (there will be a big layer of fat – you can trim it if you want to, but leave some of it). ¬†Pour the packet of soup mix over the roast, then pour a can of coke (12 oz) in and around the pork. ¬†That’s it!! ¬†Cover and cook on low – go to work and forget about it! ¬†The cola gives the pork a sweet flavor, and breaks down the meat really well.

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*This is the pork, with the soup mix on it – pre-cooking

I decided pork just wasn’t enough for dinner, so I made a potato dish to go with it. ¬†It was also easy, but I rushed it and it didn’t turn out quite like it should have. ¬†But still delicious ūüėČ ¬†Slice a potato on a mandoline, about 1/8 – 1/4″ thick. ¬† (The recipe called for both white and sweet, but I just used white.) ¬†In an oven-proof skillet, brush butter on the bottom, and put on the stove on low heat. ¬†Layer the potato slices in overlapping circles with each other to complete the bottom layer. ¬†Season with salt, pepper, parsley. ¬†Keep adding potatoes in layers, adding more butter and seasoning. ¬†Crank the heat up to medium/high and cook for about 5 minutes (get a good set on the bottom layer). ¬†Put the whole skillet in the oven (covered with foil) @400 for about 15 minutes. ¬†Then remove the foil and cook @450 for another 15-20 minutes. ¬† ¬†Here’s where mine flopped: ¬†You should be able to scoop the potatoes out of the pan by loosening the bottom, and slide them onto the foil from earlier. ¬† Then, you put a plate over the foil and invert – you should have a pretty looking potato-pie. ¬†Mine fell apart, so I just scooped them onto a plate. ¬†Same difference ūüôā20140127_162722

For a topping, mix sour cream (or Greek yogurt!) with a little lemon juice, zest, fresh dill, salt, pepper, and chives. ¬† Scoop a little topping onto the potatoes on your plate. ¬†Gives them a great little zing ūüôā

 

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Moo Shu Pork

This is a really easy recipe (yay!!) and pretty low in calories (…if you don’t eat 4 of more of them). ¬† I’ve made it quite a few times and I was glad I had all the stuff on-hand, cause I just wanted to put my feet up and watch tv. ¬†Mission: accomplished.

Someone asked me what exactly this dish was, and I thought…Asian Taco! ¬†That’s the best way I know how to describe it ūüôā ¬†Enjoy!!

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Ingredients
Olive Oil
1-4 eggs (I only used one, but it was a small dish)
Pork loin (I cut up 2 chops)
cornstarch
Mushrooms
Fresh Ginger (see note below)
Cabbage
Scallions
1/3 C soy sauce
1/4 C rice vinegar
flour tortillas
Hoisin Sauce

 

Scramble an egg (or as many as you want) in a bowl, and cook like an omelette in a small pan. ¬†When the egg is set, remove from pan to cool. ¬†Cut up the pork into small slices, then toss in a bowl with the cornstarch to coat. ¬†Cook till brown on both sides in some olive oil, then remove from pan. ¬†When the egg cools, you’ll roll it up and cut into thin slices to mix in with the rest of the pork filling.

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Add a little more oil, the mushrooms (sliced), and some ginger.  I love fresh ginger, but I never seem to use it fast enough, so I buy these squeezie-tubes.

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They’re great to have around when you need to flavor dishes. ¬†I have ginger and lemongrass – but they also make basil, cilantro, italian herb, and a few others. ¬†Good investment!

When the mushrooms are softened, add in the cabbage (or sliced and diced brussels if you don’t have cabbage), scallions, soy sauce, and rice vinegar. ¬†Add back in the pork and cook until pork is cooked through (just a few minutes).

Place the tortilla shells on a plate and microwave for about 20 seconds to soften. ¬†Add ~1 Tbsp of Hoisin sauce to the tortilla, then add the pork mix. ¬†Eat like a taco ūüôāIMG_20131110_180541_682

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Strange Crock-Pot Fellows

Every now and again there comes along a recipe that sounds gross. ¬†So usually I just pass it by in the cookbook. ¬†That same recipe, made by someone else, turns out to be delicious (judging a book, cover, all that nonsense). ¬†The last time I was at my mom’s I found that recipe. ¬†She had a Kraft magazine with lots of recipes that I skimmed through. ¬†I passed this one right by. ¬†Thankfully, my mama made it for dinner and it was *incredible*. ¬†I made it in my own kitchen, immediately ūüôā

Slow-Cooker Cranberry Pork
http://www.kraftrecipes.com/recipes/slow-cooker-cranberry-orange-pork-roast-150631.aspx

Ingredients:
2 Tbsp oil
1 Pork Roast
1 can (14 oz) whole berry cranberry sauce
1/2 C Kraft Catalina Dressing
1 Tbsp Soy Sauce
1 Tbsp cornstarch
Zest and Juice from an orange

Sear the pork roast on all sides in a pan with oil until lightly brown and crisp.  Add pork to the crock pot.  Mix together the cranberries, dressing, and soy sauce in a bowl, and pour over the pork.  I made it for dinner, so I cooked it on Low for 8-10 hours (I think crock-pot meals do better on low for a longer time).

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When the meal is done, remove the pork, and add in the cornstarch and orange to the remaining liquid in the crock pot.  Cook a few minutes longer, then add to the roast on the dish.
The pork will FALL apart – serve it with any side you have, eat it solo, use it as a leftover, makes a great sandwich. ¬†Seriously, it’s that easy, and it’s that delicious!!
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I’m back!! Pork with Apricot Chutney

So, after a few weeks off (I don’t cook when I’m home alone :-p) I made an oldie-but-goodie that is a house favorite. ¬†A year or so ago a co-worker and I went to a local catering company for a cooking class. ¬†They offer them pretty frequently, and I have been meaning to take another one but haven’t been able make it back out there. ¬†At the class, the chef made an appetizer, main course, side dish, and dessert. ¬†We got to watch him step-by-step, we got a full meal to eat, and he gave us the recipes to take home. ¬†One technique he taught was to sear the meat on all sides (after seasoning) before roasting in the oven. ¬†It really seals in the flavor and I do it to just about every type of meat I fix. ¬†Now – onto the recipe!!

This is a Cumin-Crusted Pork Loin, with Apricot Chutney.  Mix together some ground cumin, sugar, salt, and pepper; spread the mixture on a plate.  Dredge the pork loin in the spice mixture to coat all sides, then sear in a hot pan for a few seconds on all sides.

 

 

Remove the pork from the pan, and place on a raised rack on a baking sheet.  Bake at 400 for about 25 minutes (will be a little pink in the middle Рperfect!).  While the pork is cooking, make the chutney Рdice up a cup or so of dried apricots,

mix in a small pot with 1/2 C brown sugar, 1/2 C chopped red onion, 1/3 C cider vinegar, 1/4 C golden raisins, 2 Tbsp honey, 1/2 tsp each of salt, pepper, mustard seed, and ground cumin.  Bring to a simmer and cook about 20 minutes.

While all of this is in the works, I made a side of Wild Rice –

For some reason this tasted so darn good tonight, and went perfectly with the pork. ¬† I would definitely recommend it ūüôā

When the pork is done cooking, remove it from the oven and let it set on the cutting board a few minutes, so the juices won’t rush out when you slice it.

I slice the pork into thin pieces, and layer with the chutney on a plate.

Mmm, delicious!!   The sweet and salty taste of the pork, mixed with the sweet and tangy flavors of the chutney go so well together.  And really, the dish is super easy to make РI promise.

So, since I’m drinking milk, it always tastes better in a fancy glass ūüôā ¬†Weeknights don’t have to be boring!!

 

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Pork Chops

Growing up, whenever my mom (hi, mom!!) fixed pork chops this is how she made them. ¬†In fact, I’m not sure we ever had them any other way. ¬†So whenever I get really homesick, I make my mama’s food. ¬†This week – it was pork chops ūüôā

This is super easy to do – everything comes in one easy-to-use packet (the bag, the seasoning). ¬†Season both sides of the Chops with the Bag’N Season, slide into the provided baking bag, seal, and bake. ¬†That’s it! ¬†I served this with fried potatoes (they have chicken grill seasoning on them). ¬†I’m trying to use up things I have in my pantry, so I’m trying to only buy Meats and Veggies at the store for a while – my pantry is full and running over!

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