yet another cooking post
Jan. 25th, 2016 07:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
edenfallingToday was a Liz vs. the kitchen day, and I have emerged victorious. :D
I started a batch of pork whatever (pork, onion, and carrots with applesauce, some spices, and a little white wine) in the crockpot. I think this one will turn out better than the previous experiments of that general type because last time I used that general recipe, I figured out what was missing in the spice mix: sage. See back when I got the crockpot and then stocked up on spices, I wasn't sure whether to buy ground sage or just dried sage, so I left it for another day and then just... never got back to it. *headdesk* And it's hard to approximate sage without actual sage, so.
(Recipe as follows: chop one medium sized onion and some carrot (1.25 to 1.5 times the onion by volume) into a slow cooker. Add 1 to 1.5 lb of pork, whatever cut is cheapest. Cover with ~12oz unsweetened applesauce and add about a shot glass worth of white wine for flavor. Then 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp sage, a pinch of rosemary, and a dash or two of thyme. If you're feeling experimental, you can also add a dash of ginger or cinnamon, whichever sounds more appealing. Cook on low until the pork falls apart when stirred, which should take, eh, let's say eight or nine hours. Serve over some kind of starch. Probably feeds six? (As you can tell, I am not very exact about these things.))
I also made a batch of Laddie's hotdish, and baked some brownies that are now cooling on my kitchen table. I have two servings of pot roast and two servings of bean soup in the fridge (along with the Laddie's hotdish and a batch of veggie sidedish), and I have another three servings of pot roast, two servings of soup, and a full batch of chicken whatever in the freezer where the pork whatever will shortly join it. I think I'll buy supplies for cheesy potato hotdish tomorrow after work, and make a batch of that along with another batch of bean soup on Wednesday or Thursday.
And hey, if anyone has a simple recipe for a hunk of pork loin, please tell me! I would like to try something new with some of the meat in my freezer.
(By simple I mean it cannot have more than three steps. For reference, 'open and/or chop all the ingredients and mix them in a pot' counts as one step.)
I started a batch of pork whatever (pork, onion, and carrots with applesauce, some spices, and a little white wine) in the crockpot. I think this one will turn out better than the previous experiments of that general type because last time I used that general recipe, I figured out what was missing in the spice mix: sage. See back when I got the crockpot and then stocked up on spices, I wasn't sure whether to buy ground sage or just dried sage, so I left it for another day and then just... never got back to it. *headdesk* And it's hard to approximate sage without actual sage, so.
(Recipe as follows: chop one medium sized onion and some carrot (1.25 to 1.5 times the onion by volume) into a slow cooker. Add 1 to 1.5 lb of pork, whatever cut is cheapest. Cover with ~12oz unsweetened applesauce and add about a shot glass worth of white wine for flavor. Then 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp sage, a pinch of rosemary, and a dash or two of thyme. If you're feeling experimental, you can also add a dash of ginger or cinnamon, whichever sounds more appealing. Cook on low until the pork falls apart when stirred, which should take, eh, let's say eight or nine hours. Serve over some kind of starch. Probably feeds six? (As you can tell, I am not very exact about these things.))
I also made a batch of Laddie's hotdish, and baked some brownies that are now cooling on my kitchen table. I have two servings of pot roast and two servings of bean soup in the fridge (along with the Laddie's hotdish and a batch of veggie sidedish), and I have another three servings of pot roast, two servings of soup, and a full batch of chicken whatever in the freezer where the pork whatever will shortly join it. I think I'll buy supplies for cheesy potato hotdish tomorrow after work, and make a batch of that along with another batch of bean soup on Wednesday or Thursday.
And hey, if anyone has a simple recipe for a hunk of pork loin, please tell me! I would like to try something new with some of the meat in my freezer.
(By simple I mean it cannot have more than three steps. For reference, 'open and/or chop all the ingredients and mix them in a pot' counts as one step.)
(no subject)
Date: 2016-01-27 04:50 am (UTC)As for pork loin, this recipe might be slightly more complex than you wanted, but it's really good.
1 1/2 tsp seasoned salt
1 tsp ground thyme
2 pork tenderloins, 1 lb each
1 cup peach or apricot preserves
1 tablespoon Worcestershire sauce
1 1/4 tsp ground ginger
Rub seasoned salt and thyme evenly over pork.
Place in foil-lined roasting pan.
Roast in preheated, 375 degree oven for 40-45 min or until desired done-ness.
Mix preserves, Worcestershire sauce, & ginger in small bowl; spoon over pork during last ten minutes of cooking.
Slice pork and serve with pan juices.
(no subject)
Date: 2016-01-27 07:16 am (UTC)1/2 cup soy sauce
1/2 cup minced yellow onion (I just pick a medium-small onion and use the whole thing)
1 Tbsp sesame oil
3 Tbsp honey
2 tsp minced garlic (or more! More is good.)
1/4 tsp ground ginger
1/4 tsp ground red pepper
Trim the fat on your pork loin to a tolerable level for slow cooking. Cut it into slabs about 2" thick and dump it in your crock pot. Mix up the marinade and pour it over top. Cook on low until the meat falls apart when you stir it, I put it on in the morning and have it for dinner in the evening.
If I think of it, I actually put everything into the crock (it has a removable crock portion) the night before and take it out of the fridge in the morning. It sits at room temperature while I shower and dress, then goes into the base to start cooking. I get nervous about cold crockery going direct to the heater even on low, hence the shower long warming up period.
Seasonings are all to taste and I have a low tolerance for spicy so I've cut the red pepper down from the original (which was actually a marinade for roasted chicken thighs).
It makes really tasty pork fried rice, dresses up instant ramen, and generally is handy for "I need some protein in this" problems.
(no subject)
Date: 2016-01-28 04:40 am (UTC)The main problem with that idea, delicious as it sounds, is that I don't have a roasting pan. Unless a baking pan can double as a roasting pan? I have two baking pans, which I only really use for brownies and such. Otherwise I have all the ingredients except the preserves, which would be easy to acquire.
(no subject)
Date: 2016-01-28 04:42 am (UTC)Question: when you say red pepper, do you mean paprika, or is it specifically ground chili peppers/something of that ilk?
(no subject)
Date: 2016-01-28 05:37 am (UTC)Now that you have given me the idea though, I might try it with ground chipotle chili powder. I'd use very little since that's very hot for me, but the smokey flavor could be really nice in there.
(no subject)
Date: 2016-01-28 04:18 pm (UTC)