Maple-Walnut Chicken: doing well so far, but it IS only Monday

Another late post with no pictures.  Sorry about that.  Maple-Walnut Chicken with Steamed Green beans.

The players: olive oil, maple syrup, apple cider vinegar, salt, pepper, and fresh thyme.

BGS walks downstairs and gives me a glare "It's too much sugar.  I told you that already.    It isn't too much sugar.  "What's that green stuff?". "Fresh thyme.  I told you I don't like that.  Just eat it.  hrmpf.
Turns out I added WAY too much thyme :(

And now to finish the grocery list and menu plan for the week.  And try some other paleo recipe sites.

I was rather enjoying not having to search for recipes or think about what to eat every week, but I'm getting a little bored and stifled repeating what feels like the same recipe every 3-4 weeks.

Oh and I can't forget to set the Overnight oatmeal.

I got the idea from Alton Brown's episode "Oat Cuisine" but the figs didn't really peak my interest, but the great Google helped me find a wonderfully amazing overnight oatmeal recipe that has apples as the main recipe but she also lists multiple variations.  I haven't tried them yet, because well, because I like apples just so darn much.  The cherry and pumpkin do look mighty tasty, though.  I have a firm stance against pumpkin outside of the fall season, but I just might have to make an exception for the oatmeal.

Ok, back to MY oatmeal.

I use my small 2-qt slow-cooker so that the oatmeal doesn't burn - again.  It did burn the first time I made it in my 5-qt.   That's why we bought the 3-qt from Cuisinart.

I often think about setting it up before I am ready to turn it on, so I measure the liquids and pour them into a Rubbermaid jug so they are ready to go when I'm ready to turn my breakfast on for cooking.  Into the jug I add 1 1/2 cups almond milk, 1 1/2 cups filtered tap water, 2 tablespoons of maple syrup, and my recent addition is 2 tablespoons of Pom Wonderful Blueberry-Pomegranate Juice.  I don't notice the taste, but I just know those anti-oxidants are working their magic :)

I first spray the crock with cooking spray so that I can obtain my tasty goodness in the morning.  Next step is to measure 1 cup of Bob's Steel-Cut oats into the crock.  I then top the oats with 2 tbsp of flax meal, 1/2 tsp of cinnamon, 1/4 tsp of salt, and approximately 1/4 tsp of freshly grated nutmeg, and 2 tbsp of apple sauce.  (I know the recipe says butter, but I have always made it with applesauce and it comes out fine - in fact, I often substitute applesauce in my baked good when I know it is a suitable substitute).  
After the apple sauce is in, I chop 2 apples, usually gala or fuji,  into approximately 1/2 inch pieces and tumble them on top.

The last step is to pour on the liquid, stir the mix and put the lid on.  I was setting the timer for 7 hours on low, but every so often...ok...more often than not, I would wake up the warm setting was already active and the oatmeal was starting to burn,  so I bought a simple light timer and set it  for 7 hours.  Problem solved!

Honey Ginger Apple Shredded Pork - Revisited

     Last week's attempt at this recipe came out dry and flavorless, so I decided to try it again with the recommended cut of pork and more liquid.  I also rearranged the order of operations/layers.  My camera batteries are still dead, so I took a few pictures with my phone.

The players - same as before, mostly: 2lb pork shoulder roast, 2 apples, cored and sliced, 1 onion sliced (thanks again to the grocery store for not making me cry), 1 bay leaf, 2 tsp dried ginger, 1/2 tsp cinnamon, 1/2 tsp pepper, 1/2 tsp salt, 

It's important to note the change in the ginger measurement.  I forgot to pick up fresh ginger at the store and I can't even imagine 2 tablespoons of dried ginger in one dish....

The recipe says that I should I add the onion first, then broth, then pork, then apples, then spices.  I decided to mix it up a bit.  I put most of  the spices on top of the pork this time instead of  adding the spices  on top of the apples and rubbed them in to the pork a bit,  then I put the apples on top and tossed on the rest of the spice mixture.   I put some of the spices on top of the pork in an effort to infuse the pork with some flavor that I noted was lacking last week.  I just hope I didn't end up overdoing the spice.

*Enter BGS stage left* "You didn't add more liquid this time.  We talked about this..." 

Commence measuring and adding an additional 2/3 cup of chicken broth.....

*BGS commentary - I bet it would taste good with beef broth*   "Yes, hon. The recipe said I could use beef broth, but I refuse to mix chicken and beef broth...."

Set the timer for 7 hours.....

And now we wait....

Halfway through cook time....it smells flipping amazing (again) ...almost drooling...almost.....MUST NOT LIFT LID.....

3hrs left -

*ENTER BGS stage left  

"Do you want me to lift the lid and flip it?  If I don't it will dry out again*

No.  Absolutely do NOT lift that lid.   "But...." No.  "Ok.  don't blame me if it fails" 

*Exit BGS stage left*

*BEEP* *BEEP *BEEP*

SMELLS DIVINE!!!

Lift the lid - apples are perfectly wilted across the top of the pork.  The liquid appears to have doubled in amount.  I call BGS.  He lifts the pork..well....he tries to lift it.  It falls apart in the tongs. *SCORE*.  Scoop out some apples and sit down to dinner.  Have to admit I cheated on the veggie tonight - I forgot to grab a veggie for tonight and there is no way I am leaving the house in this weather.   Thank goodness for backups - aka frozen steam veggies :)

I forgot to take a picture of the finished plate.  I just couldn't wait to eat the wonderful smelling meal.

I can confirm that the change from pork tenderloin to pork roast  did indeed aid to the success of this recipe revisit.  The pork is moist, mildly tasty with strong hits of cinnamon on the top of the pork in certain areas.

at this point in the evening, BGS informs me that he is not a fan of cinnamon with pork.....*sigh* I thought about smacking him, but decided against it.

He cleans his plate, though, and said he enjoyed the meal :)  

Cook's notes - I didn't notice the ginger, but maybe it's because the cinnamon was so strong this time.  Time to tweak this recipe for my house.

(Almost Overnight) Ginger Honey Apple Pork Tenderloin

First, I apologize for the lack of prep photos.  I completely forgot :(

Tomorrow night's dinner is going to be Honey Ginger Apple Pork Tenderloin.

Knowing that I have to leave tomorrow morning -  usually before I finish my first cup of coffee..mmmm coffee....wait....where was I?  Oh right, leave early and not return until noon-ish..... I prepped everything  tonight.  Including putting a slow cooker liner in the crock and putting the lid on.

As  many of you know I do my best to not alter a recipe or substitute ingredients until after I have made the dish once or twice.  That said....
Notes on the pork - the original recipe found on PaleoOMG's site called for pork roast.  My dad did my shopping for me this week, thanks dad :)  Out of habit I wrote pork tenderloin on my list....not roast.  So guess what he purchased....a tenderloin. I hope it turns out just as well.....

The players: 2 lb porkloin
1 yellow onion, sliced
2 apples, cored and sliced
2/3 cup low-sodium chicken stock
1 tablespoon raw honey
2 tablespoons freshly grated ginger
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
2 garlic cloves, peeled and smashed
1 bay leaf

I grated the ginger, smashed the garlic, measured out the spices, and opened the pork.  I put the pork in  baggie number one, the honey in a small container 1 (with cooking spray),  measured and poured the low-sodium chicken stock in container 2, measured and placed the spices and put them in baggie 2, grated the ginger (baggie 3), smashed the garlic (baggie 4), sliced the apple and put it in baggie 5(with lemon juice), and saved myself some time by buying pre-sliced onion (THANK YOU, GROCERY STORE!!)  Stash the pork, the apple, the chicken stock, the ginger, and the garlic in the fridge and head off to bed.
. . . *insert sleepy music here*...

*Yawn* While my favorite Keurig ®pod  is brewing, I grab my oatmeal, creamer, and my mise en place (ingredients) out of the fridge (except the honey, since honey and refrigerators do not make for easy pouring).  Heat oatmeal here.

First, layer the onions on the bottom of the lined crock, then pour the chicken stock on top of the onions.  Toss the loin, ok maybe not toss...place the loin on top of the onions. add cream to coffee here Top the loin with the lemon-tossed apple slices, then empty the ginger baggie, the garlic baggie, and the spice baggie on top of the the apples.  Put the lid on and start the crock.  I set it for 9 hours and sat down to gobble up breakfast and coffee before dashing out the door.  ........*insert nice hold music here*....

Come back 4 hours later...walk up to the kitchen and almost fall over from the amazing smell coming from the crock pot.  It's BEYOND tempting to lift the lid, but I resist temptation.  I don't want any moisture to escape.  Now I just have to wait.  *sigh*  Had to warn BGS against opening the lid, also - just because I know he has a tendency to do exactly that...routinely....

*more hold music while I work on my passion of digitizing.  You can follow that passion here - Red's Stitch Niche*

Smelled fantastic, but I think I must have executed the recipe wrong(besides using the wrong cut of pork)...even though I followed the steps exactly, because it came out tasting like none of the flavors....and dry.

Note: when I pulled up the lid, I noticed that all the spices were sitting on top of the apples

I plan on trying the recipe again next week with the right cut of pork.  And maybe this time I will remember to buy and prep a vegetable and starch to go alongside the meal :)

Notes on the website from another person who also ended up with a dry roast - the author said to add more water next time.  Author said to make sure the liquid of choice comes up slightly higher than halfway up the roast.  I will try that and let you know.

Ooooh baby it's getting cold outside - mostly

As it gets a bit colder and half the leaves are gone from the trees in our yards I think most of us start thinking of stews and soups and pot roast and welll...the list goes on. I am no exception.  As a lot of you are aware, I ALWAYS feel cold.  So this week is a week to keep warm.

Both the walnuts and salad dressing for this menu can be done ahead of time.

Starting with a #Meatless Monday of Cheddar Broccoli Fritatta based on Alton Brown's Asparagus Fritatta, Jamie Oliver's Pear and Apple Salad, a squash soup (from a box) with a rice added by me.  I did a similar frittata this past Friday and BGS was still hungry even though I had added cubed ham and cheddar to the version I made Friday.  Here's hoping that adding some soup and salad will fill him up :)

Meatless Monday includes a Cheddar, Broccoli Fritatta, Apple-Pear Salad, and Squash soup (with rice)

Meatless Monday ingredient list
Fritatta: 6 eggs, 1/2 cup shredded cheese, 1/2 - 3/4 cup green veggie of your choice( I'll be using broccoli this time), and 3 oz of greek yogurt (to make the frittata a bit lighter).

Apple and Pear Salad (i'm adding walnuts to mine and removing the endive)
2 apples, 2 pears, a handful of herbs roughly chopped, 2 oz blue cheese, 1/4 cup creme friche, 4 tbsp cider vinegar, 5 tbsp olive oil and 1/4 cup maple syrup for the optional walnuts. (I got the recipe for my walnuts from Vegan Chef cause it just sounds tasty hehe)

1.  Earlier in the day if you can or on the weekend if you don't work from home - toast 1 cup of walnuts in a pan about 4-5 minutes until fragrant and toasted,  Drizzle the 1/4 cup maple syrup over the walnuts and stir.  Cook an additional 2-3 minutes until the syrup begins to harden on the nuts.  Transfer the walnuts to parchment-lined cookie sheet and separate them.  Set them aside to cool.

2.  Core your apples and pears and cut them into half-moon slices.  Place them in a bowl and toss with your selection of chopped herbage.

3.  Dressing for your salad: blend the blue cheese, creme fraiche, olive oil, vinegar, and 6 tbsp water into a blender until it comes out smooth.  Add salt and pepper to taste.

4.  Toss the salad with half of the dressing and then sprinkle the walnuts on top.

Start the frittata by turning your oven broiler on.  Melt some butter in an OVEN-SAFE skillet/frying pan.
 Then start mixing your eggs like you would for scrambled eggs or a quiche.  Stir in some salt and pepper and the Greek yogurt.  Pour the mixture into the skillet and add your mix-ins (except the cheese).  Stir the eggs a little with a rubber spatula over medium heat until the eggs are set on the bottom and just starting to set on the top.  Sprinkle the cheese on top and put the pan on the top rack of your oven for 3 to 4 minutes until just brown on top.   Pull the pan from your oven and the frittata should just slide right out of the pan...if not, get  clean spatula and loosen the frittata and slide it out onto your cutting board and cut into 6 or 8 slices.

Serve immediately.

The soup is a squash soup of your choice with a cup or two or instant rice mixed in for some added carry-over starches :)

Take-it-Easy-Tuesday will be Burgundy Stew with Herbed Dumplings from my Betty Crocker's Slow Cooker Cookbook and Wednesday will have another crock-pot meal of Creamy Chicken and Wild Rice.

A week in PREview

Since groceries will be delivered tomorrow by Peapod.com, I went through my cookbooks (old and new) and recipes I've seen during the week to see what sounds good (and easy) since I'm trying to get more work done for my new "job" at www.redstitchniche.com.  Tomorrow (Monday) is still undecided but Tuesday will be (to take inspiration from a site I found while looking for a recipe today) Crockpot Tuesday with Italian Herb Chicken and Potatoes ....since no days start with C I'll have to come up with something clever.  Wednesday and Friday will be recipes I saw on Rachael Ray's show last week.  Wednesday will be Rachael's Grandpa's Braised Beef.  Thursday will be well...I'm not sure yet, but it will probably involve my leftover chicken from Tuesday.  Friday will be Josh Capon's Risotto with Braised Beef using leftovers from the Braised Beef on Wednesday.

At some point this week I will be making a Apple and Pear Cobbler - Gluten-free version by using  gluten-free oats and a cobbler "flour" mix I put together last year for the Nectarine-Blueberry cobbler.

Quinoa Plus Carrot-Apple-Pear Juice

I used the same basic recipe for the quinoa as yesterday, but today, I added 1 tbsp of Brewer's Yeast for the extra energy and complex B-vitamins.(nutritional info).  Diabetics or people with Hypoglycemia should consult their doctors before using brewer's yeast, because the yeast contains chromium, which may enhance sensitivity to insulin and affect glucose levels.


Turns out I really should have purchased Nutritional Yeast Powder to avoid tipping BGS' sugars.  He isn't diabetic, but we are trying to stave it off.  I prepared it the same as I did previously, but sprinkled the yeast on with the brown sugar.  He didn't taste the difference :)

Today's juice, however, was a different story.  even though he "approved" the recipe from Spark People, he was http://recipes.sparkpeople.com/recipe-detail.asp?recipe=514217 very outspoken about the fact that he didn't like it.  Oh well, I got some good pulp from it and plan on making carrot "cake" muffins this weekend.

Apples and Oranges and Pork....Oh My!

$200 and an admonition from my plumber later,  I'm back to cooking :)

My husband requested a break from chicken after last week's two chicken trials so I'm tackling a pork roast today. I started with the Orange-Apple Pork Roast recipe from Better Homes and Gardens Simple Slow Cooker Recipes  and improvised :)

The ingredients

Today's players:
1 2-2.5 lb pork loin
1/2 tsp salt
1/2 tsp pepper
2 tbsp cooking oil - I used veg oil
1 16 oz bag baby carrots
1/2 of medium white onion - diced
1 1/2 cups applesauce
1/4 cup frozen orange juice concentrate- thawed
1/4 cup water
2 tbsp quick cooking tapioca
1 1/2 tsp dried thyme - crushed

1.  Trim fat (if any) from meat.  If necessary the meat to fit into 3 1/2 or 4 quart slow cooker base.  Sprinkle meat with salt and pepper on all sides (I had originally planned on using McCormick®'s Roasting Rub - Savory Herb, but I got a late start and forgot). In a large skillet , sear the meat on all sides then transfer to crock.  Add the carrots (and onion) on top.

Before turning the crockpot on

2.  In a bowl combine applesauce (I used chunky), orange juice concentrate, tapioca, thyme, and water.

3. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours.

4.  Using a slotted spoon, transfer the meat and carrots to a serving dish.  Spoon some of the juice over the the pork and carrots.

The final tasty product

The pork was a touch dry and my husband complained that the carrots were not cooked long enough, but I like them with a little crunch to them.  All in all a good dish :)

I put the remaining orange juice concentrate in an ice cube tray and put it back in the freezer for future use :)