Pork Ragu. My new favorite slow cooker recipe.

I have said it before... I do not like the slow cooker.  Yet, I keep using it.  The lure of an easy meal at the end of a day of work is too hard to resist.  But more often than not in my experience it turns out mush or just way to bland.  And the recipes that I have seen that promise to rectify this problem take way too much prep time.  We are talking browning/searing meat or cooking ingredients first.  Wait, isn't that what the slow cooker is supposed to eliminate?

Whatever recipe I use has to be as simple as plop and plug.  So using this prerequisite, I have found a few new favorites.  The brisket french dip was great.  And now I'll add Slow Cooker Pork Ragu to my list of "make agains".  It makes it into the binder for sure.

Real Simple's Pork Ragu (with a few tweaks)

2 celery ribs, chopped
2 large carrots, peeled and chopped
1 medium onion (we generally have a "no onion" household, so not used here!)
2 cloves garlic
2 T tomato paste
1 t dried thyme
1 t dried oregano
salt and pepper as desired
1-2 cans (14.5oz) undrained diced tomatoes (if using 2 I suggest draining one of them)
1/5-3lbs boneless pork shoulder, trimmed of fat

combine all ingredients and cook on low for 7-8 hrs (love that)
serve over pasta and garnish with Parmesan

And here is the binder.  Pages of favorite recipes tucked into protective sheets and generally splattered with food: to which I am now adding the pork ragu.  A pocket for my blank menu/grocery lists and a few coupons stuck in there for my next trip to the store.

Comfort food: Chocolate chip cookies and beef vegetable soup.

Chocolate chip cookies.  Every mom makes her own special-no-other-mom-makes-them-better variety.  I know my mom did.  I hope someday my own girls make them for their children and think of me.
Funny how something so simple has me thinking of my own mommy legacy.

Well, that and it is my mom's birthday.  Happy Birthday Mom!  Thanks for all the chocolate cookies.  I hope I can do this as good as you.

I have been making chocolate chip cookies since my mother showed me how to break an egg in a cup to avoid getting shell in the mixer.  I asked for a Kitchen Aid mixer for my 21st birthday.  Mainly so I could make my own chocolate chip cookies in my very own college apartment.  So with a little experience I have tweaked the classic Tollhouse recipe to my own taste.  See what you think.

2 sticks butter

3/4 c white sugar

3/4 c brown sugar

cream together

2 eggs

1 t vanilla

mix each in separately

2 1/4 c flour

1 t baking soda

2 t salt

whisk together separately and slowly add to other ingredients in the mixer

I like to use about 3 equal parts of Ghirardelli milk, semi sweet, and dark chocolate chips.  I usually have a few open bags, so I just eye ball it.  I generally feel that there should just be enough batter to make the chips stick together.

Cook for about 10-13 minutes in a 375 oven

And for supper?  America's Test Kitchen Beef Vegetable Soup.  Ruby (6yrs) has a thing for soup.  Would she eat steak, carrots, and potatoes on a plate, no.  But put them in a soup and magic happens.  She will eat it!  

I am excited about this recipe because of the deep rich flavors... soy sauce, red wine, anchovy paste (my own addition), and tomato paste.  Let me just say this smells fantastic.  I added the link to the recipe, we'll see if it works!

America's Test Kitchen Beef Vegetable
http://www.americastestkitchen.com/recipes/detail.php?docid=8629&incode=M**ASCA00

The week in preview and living prairie style...again.

As you may know I was without a fridge for about three weeks.  It was a bad feeling to open up the freezer and see everything limp and thawed.  But you know what is an even worse feeling?  Turning on the faucet and... no water, not a drop.  Very bad indeed.  We have a well and after some work a few years ago, I just feel that we know our well guy way to well...well.

So last night I improvised, without the time or dish washing ability I usually have, I traded off Baked Cod with Crunchy Lemon Herb Topping for something a bit less dirty dish producing.  Enter salad and hearty bruschetta.

The week in preview

Sunday:  Beef vegetable soup with garlic bread.  Ruby begged for more soup after the black bean soup last week.  So I am feeling a soup week coming on!
Monday:  Left overs with grilled cheese.  I like my grilled cheese with added lettuce at the last minute.  Ruby prefers sliced pickles.
Tuesday:  Thai chicken soup with frozen egg rolls and snap peas.  That's right, I'll buy frozen egg rolls on occasion.  I should really buy some from the local Hmong fund raiser.  They must be good, when they have a sale the parking lot is full!  Anyone else ever do this?
Wednesday:  Slow cooker pork ragu with this fun pasta I picked up at Target.  It is called Fusilli col buco.  Picture long curly spaghetti.  Target is great at having interesting new stuff.  I also bought this amazing gelato that I wish I had never found.
Thursday:  Left over pork ragu with salad.
Friday:  The classic chicken caesar salad.  I love a simple caesar, this is my comfort food.

Buy this at your own risk!  The sea salt caramel blew my mind.  I would venture to say, best store bought dessert ever.

Pork loin roast with cranberry and then its transformation into cuban sandwiches

America's Test Kitchen is my newest recipe treasure trove.  I like having the option of labor intensive or not.  Plus, every recipe is practically guaranteed to be my new favorite.

Wednesday is usually a night that has to be pretty quick, so I was excited to try a new slow cooker recipe.  I have exciting plans for transforming this into a fun dinner on Thursday.

Slow cooker cranberry pork loin

Dry the 4-5lb pork loin roast with paper towels and sprinkle with salt and pepper.

Brown it all over in about 1 T vegetable oil on the stove.

Mix together the following in the slow cooker insert

(14oz) can whole berry cranberry sauce

1/2 c dried cranberries

1/2 c OJ

3 strips of orange zest

1/8 t cinnamon

Nestle the pork loin into the cranberry mixture and cook on low for about 4 hours.  Allow the roast to rest for about 10 minutes while you boil the cranberry mixture down to make a yummy sauce. 

The sauce was a definite hit.

cuban sandwich with left over pork loin

So for Thursday night I made my own version of a cuban sandwich.  The pork loin, ham, swiss, pickles, banana peppers, and mustard.

Black Bean-tomato soup with lime sour cream

And just to round it out I made one of my favorite quick soups.  This combines a little bacon with black beans, diced tomato, and chicken broth.  Just enough cumin and chipotle chile pepper makes it spicy.  Sure Lisa, one magical animal...

The week in preview and Frozen Mocha Cheesecake.

Frozen Mocha Cheesecake.  This is a favorite around here.  As I tried to take the photo, I was fending off three sets of little hands.  However, despite the name it is not all that mocha-y and not all that cheesecake-y.  It is indeed frozen though.  Well, mostly.  It does taste best served slightly melted.  That's it, I need a new name.  Frozen mousse or ice cream perhaps?  Actually after further research I think the best name is semifreddo.  Which ups the fancy level tremendously.  Semifreddo for the dessert course girls!

semifreddo- (half-cold in Italian)  usually two parts ice cream or gelato folded into one part whipped cream

This is a surprisingly easy recipe.  Sort of like that old rice krispie commercial.  Splash a little water and flour on your face before serving.

1 and 1/4 cup chocolate wafer cookie crumbs (or about 20 crushed oreos)
1/4 cup sugar
1/4 cup butter melted
Mix together and press into bottom of 9 inch springform pan.  Chill.

8 oz cream cheese
1 can sweetened condensed milk
2/3 cup chocolate syrup
If desired add 1-2 t of instant coffee granules mixed into 1t hot water.
Beat cream cheese until fluffy, add sw. condensed milk, and syrup (coffee mixture if desired).  Mix well.

Whip 1cup of heavy cream.

Fold whipping cream and cream cheese mixture together and add to crust.  Allow to freeze.  It does taste best served a little melted.

The week in preview

Sunday: This is our Christmas in January dinner, so I want it to be special.  Hence the semifreddo:)  Also, pan seared rib eye steak with mushroom sauce, broccolini, and smashed potato.
Monday: Spaghetti with salad and baguette.  I'll use some pre-prepped mushrooms from Sunday night in the spaghetti sauce.
Tuesday: Left over spaghetti.  Sometimes I throw in a little ricotta to make it interesting.
Wednesday:  Cook's Country Slow Cooker Pork Loin with Cranberry dressing.  The rest of the smashed potatoes and green beans.
Thursday:  Left over pork loin transformed into Cuban sandwiches.  I have an easy and delicious black bean soup recipe too.
Friday:  Another Cook's recipe and favorite...  Baked Cod with Crunchy Lemon Herb topping.  Broccoli and oven fries on the side.

Halibut in lemon brodetto with pea puree

I keep an inner tally when I am making my menu for the week.  I have to keep a fair balance between kid friendly (anything with noodles for instance) and mom friendly (a fritter or puree perhaps).
I have gotten them to suppress the "Oh boy that does look disgusting" groans.  But I can understand why it is easier to do chicken nuggets every night.
One bite is all I ask and sometimes it is all that I get.  But, there are times that they surprise themselves...

Tonight, I just cooked and crossed my fingers.

It did look even more impressive before I moved it and the lovely green pea color mixed with the lovely lemony color of the brodetto and turned sort of olive...

This is not chicken nuggets!  And even so, it was really great.  Dave and I both slurped up the pea puree with a spoon when a fork just wouldn't do.

I stumbled on "Salmon in lemon brodetto with pea puree" on the Food Network.  I was intrigued by brodetto...what could that be?  Not gardetto or amaretto... brodetto?  Turns out it means italian fish soup.  Well this isn't exactly fish soup, but if that is what Giada says, then more power to her.  Here is my somewhat simplified version...

Brodetto
Juice and zest one lemon, add about 1.5 cups chicken broth cook and let it simmer for about 5 minutes.

Pea Puree
Cook one bag of frozen peas, 1/3 cup mint leaves, and 1/4 cup water until peas are soft.
Blend in food processor with 2 T butter and 2T half and half.

Halibut*
Heat 1 T olive oil on the stove.  Dry the halibut with paper towels and sprinkle with salt and pepper.  Cook for about 5-6 minutes per side.  Depending on how thick the halibut is, until flaky when separated with a fork.

*I know Giada had salmon in mind, but I went for halibut- much better I think:)

I would say success!  The girls ate a few bites of everything.  I have a feeling Delle thought the peas were reminiscent of baby food, but so so much better!

Being fair to the girls, Thursday we had calzones.  Made easy with the prepared pizza dough at the grocery store.  I sauteed some olive oil, garlic, and a pinch of red pepper flakes.  Let it cool and added it to a cheese mixture of parmesan, mozzarella, and ricotta.  I baked it at 400 degrees for about 20 minutes.
That with some tomato sauce on the side was just what the girls were asking for.  The usual salad on the side and we were set!

Tomorrow will bring a whole new menu and likely a treat... I have a craving for frozen mocha cheesecake Jen!

Two nights of chicken. Starting with Peanut Lime Chicken Noodle Bowl.

I am always thinking ahead on Sunday.  Who has to go where tomorrow?  What is going on with work?  Where are those backpacks?  When am I going on vacation?  That kind of thing (wink).  So prepping the chicken for two nights is one of my favorite strategies to get ahead.

When I want to make chicken breasts fast I get out one of my old favorites...the Foreman!  A favorite of college students, bachelors, and planning ahead mothers alike.  Salt, pepper, and six minutes later... tasty chicken.  Who could ask for more?  I should probably call it my "panini maker", but I like the nostalgia.  The good ol' Foreman.

Tonight I made Peanut Lime Chicken Broccoli Asian Noodle Bowl.  Maybe a little long to be catchy... but the Peanut Lime sauce was very catchy.  I'll bet I can find lots of uses for this!

Peanut Lime Sauce
3T fish sauce
3T rice vinegar
9T lime juice (I juiced 3 rather big limes)
3T soy sauce
1 T prepared ginger
6 T peanut butter
1 T sesame oil
pinch cayenne
And mix.  I used the food processor, but I think a whisk would work too (and less to wash).

I made some noodles, steamed some broccoli, and done.

I'll see the rest of that chicken tomorrow in the form of chicken soup.  Nice to know it is ready and waiting in the fridge.  Nice to have a fridge.  Take a moment to appreciate your fridge.

The week in preview and "Is that nutella on freshly baked banana bread?". Oh yes it is!

After that zucchini bread last week, I have been looking forward to my bananas getting all black and speckled.  And right on cue this morning they looked perfect.

I used Cooks Illustrated "The Best Banana Bread".  They also have an "Ultimate Banana Bread", but I was in the mood for The Best.  Actually the Ultimate variety requires somehow juicing the bananas and boiling it down to get extra banana flavor.  There is a sieve involved.  No time for such things, so The Best it is!

The Best Banana Bread

Combine 2 cups flour, 3/4 cup sugar, 3/4 t baking soda, 1/2 t salt, and 1 cup chopped toasted nuts (if desired).

In another bowl combine three mashed overripe bananas, 1/4 cup plain yogurt, 6 T melted and cooled butter, 2 large lightly beaten eggs, and 1/2 t vanilla.

Gently combine the two.  Bake in a buttered and floured bread pan at 350 for about 55 minutes.

Cooks Illustrated and Cooks Country online are my go to source for tried and true recipes.  They review them over and over until they figure out the perfect way to make scrambled eggs or chocolate souffle or whatever.  I am a sucker for that type of hype.

The week in preview

Saturday night football:  And so we are going to try Connie's Pizza from the grocery store.  I never even noticed it before, but a friend said it was their family favorite.  It does say "Natural!" on the packaging and there is a great photo, so it must be good!  I judge pizza just like I judge wine, by the label.  Big salad on the side.
Sunday: Asian noodle bowl with chicken and broccoli.  I'll make extra chicken for Monday night too.
Monday: ABC Chicken Noodle Soup with pesto and lemon.  Ruby's favorite.
Tuesday: Chile with Chi Chi Corn Cake.  Yes!  You can still have Chi Chi Corn Cake!  There is a mix in the grocery store that comes out quite like the original.  You just mix in a can of creamed corn and well quite a lot of butter.
Wednesday: Chile left overs.  I usually like the second night of chile even better anyway!
Thursday: Another Cooks Illustrated recipe... this time Ricotta Calzone.  I simplify it a little by using the pre-made pizza dough at Festival.  No shame in that.
Friday:  Fish night.  I found an interesting Halibut with Pea Puree and Lemon Brodetto.  Not that I have any idea what Brodetto is, but we'll find out!

Grilling in January

Technically, I did plan chicken piccata for tonight.  But given the balmy 40 degree temperatures, I decided to shovel out the grill and have flank steak, asparagus, and mushroom risotto (leftovers).

I have this great vegetable grilling contraption that basically sandwiches the vegetables.  I just tossed the asparagus with olive oil, salt, and pepper.  The pitfall is grilling too long... three minutes max.

The flank steak is one of my favorites on the grill too.  I get the grill good and hot while I rub the steak with salt and pepper.  I happened to use the Himalayan salt that my dear brother gave me for Christmas, thank you Spencer.  You don't have to use Pure Unprocessed Pink Himalayan Cooking Salt, only if you are fabulous.  Then grill for just 5 or 6 minutes per side.  But then tent with foil and let it rest for 5 minutes before slicing against the grain.

I am excited to share my week in preview tomorrow.  Even more exciting, I have a new fridge!  Yes, the end of the fridge saga.  Just two weeks.  But who was counting?

The brisket that woke up Bill.

As I mentioned before, I am not a slow cooker fan.  However, brisket is turning me into a believer.  This one is called Tangy Spiced Brisket.  Nice warm filling Sunday evening food with plenty to spare for supper tomorrow.  And as I alluded to in the title, when I prepared it this morning the smell actually brought our friend Bill out of a deep slumber.  He then woke up enough to ask for the recipe.

Saute 1 T vegetable oil and 1 large onion over med/high heat until caramelized about 15 minutes.
Add heaps of chopped garlic (about 6 cloves).  I know the fresh garlic is tasty-er, however the convenience of chopped refrigerated garlic wins out for me here.
Add a list of spices... 1t paprika, 2t salt, 1t pepper, 1t onion powder, 1t garlic powder, 1/2t oregano, 1/2t thyme, pinch or so of cayenne.
Let that cook a minute or two.

Separately, stir together 2c beef stock, 1c ketchup, 1c Heinz chili sauce, 1c brown sugar.

Place the brisket in the slow cooker (about 6lbs- it cooks down quite a bit).  Spoon the onion mixture over the top and pour the beef stock mixture over it all.
Cook on low for about 10 hours and expect your house to smell really yummy.
Adapted from Smitten Kitchen- although she simplified it from Emeril and I simplified it even further.

I served it with green beans and a baked potato.  The sauce was great over the baked potato too.
After years of research, I have figured out that my kids love anything dip-able.  So I made a big deal about the fancy "au jus" and put it in a separate bowl.  Magic.  They all ate it!  They even dunked their green beans...fine.

And the best part? Tomorrow it will become beef and egg noodles for supper!

The week in preview and how frozen zucchini bread made my day.

The week in preview

I don't really like the slow cooker.  I want to like the slow cooker.  It sounds like a great deal.  

Set it and forget it!  Start it in the morning and have dinner ready when you get home!  

BUT, it is usually mono-tasting mush.  UNTIL, I discovered brisket.  I am not talking the corned variety, although that works well too.  I am talking the regular old brisket.  I am excited to try it again, and use it in left overs....

Sunday: Tangy slow cooker brisket with baked potato and green beans.  Recipe to come once I test it out!

Monday: Tangy slow cooker brisket over egg noodles and carrots

Tuesday:  Another work day, so it has to be fast... pesto pasta with feta sprinkled on top.  We'll have salad and maybe a baguette too.

Wednesday:  Breakfast for dinner sounds like a treat.  Egg sandwiches with fruit.  I will may use a bit of  pancetta instead of bacon- cooks fast without a lot of grease or smelling up the whole house.

Thursday:  Pork chop with risotto of some sort... to be determined depending on what is in the fridge... if I have a fridge...

Friday:  Chicken piccata with asparagus and that left over TBD risotto

How frozen zucchini bread made my day

A friend was here for breakfast today (I mean you Bill).  He and Dave are headed to the Packer playoff game.  So I really wanted something special for breakfast.  Wracking my brain I remembered that when I was drowning in zucchini last summer I put a loaf or two in the deep freeze.  Not sure how it would be after six months I approached the freezer with trepidation.  After thawing over night, toasting, and a bit of butter...

It very quickly disappeared.  A nice reminder that the work of making it was well worth it.  Now I can't wait for that first CSA delivery!

Served with a bit of fruit, it was perfect.

The bi-weekly menu and "superb" Cobb salad (per my husband)

As I mentioned, the Fridge Saga continues.  Now turns out that my favorite won't fit.  Not without significant remodel...right.  So still searching.  But, I am lucky to have a loaner fridge from the appliance store.  It is as you might picture a "loaner fridge".  Not exactly pleasing to the eye let's say.  But it is cold and I don't have to go to the garage or patio door over and over.

So here is my bi-weekly menu.

Tuesday and left over Wednesday:  Pancetta, White Bean, and Chard Pot Pie.  This is via Smitten Kitchen.  My new discovery.  Although not necessarily a secret...I believe she has even been on Oprah.  Here is the recipe Smitten Kitchen Swiss Chard pot pie.  And my own photo.  I don't have the physical or emotional capabilities to make my own crust.  But I have discovered the joy of frozen puff pastry!  I think I'll make more pot pies.

Pot pie me ASAP.

Thursday:  Cobb Salad!  I have had a craving for Cobb Salad for weeks.  I love the strong blue cheese, cool tomato, creamy avocado combo.  Line up some chopped up chicken breasts, hard boiled eggs, and bacon= a nice meal.  Pile it all on top of lightly dressed romaine (I used a vinaigrette from the store) voila.  The chopping time is significant, but if you can spread it out over the day.  A little tomato chopping here, lettuce there, hard boil eggs during nap time etc...

Friday:  Seared mustard glazed salmon with smashed mini-potatoes and broccoli.  I usually like salmon on the grill, we'll go for the stovetop this time though!

The Manifesto.

Why Avocado and Beer? Here is what I think; life is about moderation and food should be enjoyed.  You need some avocado (the healthy yummy stuff) and some of the beer (the just plain yummy).  I don't force myself to eat tofu all week and then go crazy on the weekend.  This is life, it has to be sustainable.

Flourless Chocolate Cake

In this era of too much and never enough... we have to eat well to really appreciate the treats. What I need to enjoy cooking and food planning is just one avocado (more specifically in the form of guacamole) and one beer (more specifically in the form of Spotted Cow).  So when I was brainstorming about a healthy food planning blog name.... it was natural.

Egg Strata

Here is my deal. I like a plan, ask my family. They would agree. So I use my own list and make a menu every week.  My list has the Festival Grocery Store isles listed in order, so I can make a menu and list exactly what I need to make.  My goal is to only go once.  

Beer Cheese Soup

I have a family, three little girls and a fantastic husband.  I am also a Family Physician.  So I think about and talk about food and weight everyday.  My frustration; it is very difficult to have meaningful discussions about daily healthy decisions in just a few minutes once a year.  So here is my attempt to share what works for me.  It is moderation on a daily lifelong scale.  It isn't a "diet" but it does involve a plan.  It is a little Avocado and a little Beer.