Thursday, October 28, 2010

Slow Cooker Sweet & Sour Pork

Yummity Yum Yum Yum!

I adapted this delicious recipe from Robin Miller. Throw a hunk of pork in the slow cooker before work, come home to a scrumptious smelling home and a delicious dinner. Any hunk of pork will do, since slow cooking it makes it fall apart anyways. I used a pork back from Polyface since it was cheap. We ate ours with some amazing French Onion Soup, which I will post the recipe for later!

1/2 cup chopped onion
2-4 lb hunk of pork
4 cloves of garlic, minced
1 cup water
1/2 cup ketchup
3 TBs red wine vinegar
2 TBs brown sugar
2 TBs soy sauce
1 tsp dijon mustard
2 thai hot red peppers (or any other spicy peppers), optional
1/2 tsp pepper

Arrange onions in bottom of slow cooker. Place pork on top and spread garlic on pork. 
In a small bowl, whisk together remaining ingredients and pour over pork. For best results, cook on LOW for 8-10 hours, or HIGH for 4-6 hours. Enjoy!

Monday, October 25, 2010

Portobello-Bacon Burgers

For this recipe, you soak mushrooms in red wine and then cover them with bacon and cheese. If that isn't enough to convince you to make this, I don't think we can be friends anymore. At least until you come to your senses. And invite me over for dinner.

Portobello-Bacon Burgers

Adapted from The Pioneer Woman
Makes 2 servings


1/4 cup Mayonnaise
8 whole Basil Leaves
4 whole Large Portobello Mushrooms
1/2 cup Red Wine
Olive Oil For Brushing
Salt And Pepper, to taste
2 slices Provolone Cheese
4 slices Bacon (turkey or regular)
2 whole wheat Kaiser Rolls, split


Rinse mushrooms thoroughly. Soak in red wine for 20 to 30 minute.

Combine mayonnaise and basil in a food processor or blender. Pulse until basil is totally mixed in with the mayonnaise. Set aside.

Cook bacon. Set aside.

Grill mushrooms in a grill pan, electric griddle, or on a charcoal grill, brushing lightly with olive oil and sprinkling with salt and pepper. Melt provolone cheese over the two largest mushrooms. Remove mushrooms from grill and stack the other two mushrooms on top of the cheese-topped mushrooms.

Drizzle griddle with olive oil. Toast kaiser rolls over medium-low heat until very crispy and toasted. Spread basil mayonnaise generously on both the top and bottom halves of the kaiser roll. Place the double-decker mushroom on the bottom half, then place two bacon slices on top. Finally, top with the other half of the roll. Press lightly so some of the juices from the mushrooms will run into the bottom half of the roll.

Monday, October 11, 2010

Pumpkin Granola

I can barely contain my excitement about the 4 cans of pumpkin sitting in my cabinet right now. It's finally Fall!! Squeee!

I'm planning on making a few more healthy recipes out of all that pumpkin. My little sis is getting married in May, so I have to resist my urge to stockpile pumpkin pies and gain a cozy 50lbs over the winter. No one wants to deal with an overweight maid of honor who smells like a pumpkin. Especially not on Memorial Day. You're welcome, Kristen.

Pumpkin Granola
Adapted from Fake Food Free


¼ cup unsalted butter
¼ cup pumpkin puree
½ cup honey
4 cups old-fashioned rolled oats
¼ cup roasted, unsalted sunflower seeds
½ cup chopped nuts (I used almonds)
½ cup unsweetened, shredded coconut
¼ tsp allspice
¼ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp salt


Preheat the oven to 300 degrees F. In a saucepan, melt together the butter, pumpkin and honey. Stir in the allspice, nutmeg, cinnamon, and salt. Cook on medium for 5 minutes.

Cover a baking sheet with parchment paper. Dump the oats, sunflower seeds, nuts and coconut onto the parchment paper and mix together. Pour the pumpkin mixture over the oat mixture and mix gently to coat all the ingredients. Spread the mixture out evenly in a single layer.

Bake for 30-45 minutes, stirring every 15 minutes. Remove from the oven once dried and browned. Cool and store in an airtight container for up to a week. Makes about 6 cups.

Monday, October 4, 2010

Beef & Butternut Stew

The best stew I've ever had!

I got this recipe from Giada De Laurentiis. I used homemade chicken stock and Polyface beef. YUM!


  • 3 tablespoon olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 pounds stew beef, cut into 2-inch cubes
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 tablespoons all-purpose flour
  • 1 cup Marsala wine
  • 1 pound butternut squash, trimmed and cut into 2-inch cubes
  • 1/4 cup chopped sun-dried tomatoes
  • 3 to 4 cups beef broth
  • 2 tablespoons fresh chopped flat-leaf parsley
  • Crusty bread, for serving


In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.