Monthly Archives: March 2014

Pork Pot Roast in a Crock

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Pork Pot Roast in Crock Pot

With the record breaking snow in Michigan this winter, comfort food in a crock pot remain tops on my list. I toss everything in the crock pot before I start my work day and it is ready by dinner time. Convenient, easy and there is little clean-up.

Prep time is around 20 minutes. You will want to use a 5-6 quart crock.

INGREDIENTS

  • 1 large white onion, peeled and quartered
  • 1 cup frozen cranberries
  • 3 stalks celery, cut into 1 inch pieces
  • 1 large pear, cored and cut into wedges
  • 1 large apple, cored and cut into wedges
  • 1 1/2 teaspoon dried thyme
  • 2/3 cup dark brown sugar
  • Center cut pork roast (2 1/2 pounds)
  • 1 cup chicken broth (I use the broth in the box)
  • 6 ounces Brie cheese, cubed
  • 1 1/2 teaspoon salt

Crock Pot Pork Roast

HOW TO

Place fruit, celery and onion in the bottom of crock pot. Cover with thyme, sugar and 1 tsp. salt.

Place pork roast on top and pour chicken broth over top. Sprinkle remaining salt over the roast.

Center Cut Pork Roast

Place cover on crock pot and cook on low for 6 hours. Drop cubed Brie cheese on roast. Cover and cook for an additional hour.

Remove meat to platter and arrange fruit and vegetables around the pork.

 

TIP: You can brown the pork roast before placing in the crock pot. Pour 1/4 cup olive oil into a skillet and brown both sides of the meat for about 2 minutes.

Any liquid left in the crock pot can be thickened and served as sauce.

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Cucumber Tomato Marinated Salad

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IMG_8247

Today’s lunch was this refreshing salad; prepped in under 15 minutes. Refrigerate for a few hours before serving. It’s refreshing, low calorie and filling. Don’t be shy about adding other veggies. Chopped broccoli, red cabbage, cauliflower and zucchini are just a few of my suggestions.

Ingredients:

2 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
2 medium tomatoes, cut into wedges
1/3 cup vinegar…
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil

Combine ingredients in a large bowl and mix well. Refrigerate at least 2 hours before serving.

Apple & Red Cabbage Salad

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I love cabbage, but not when it is cooked. However, this red cabbage salad was an exception. I love the contrast of the plum color on a white dinner plate, not to mention the semi-sweetness of the apples. When served with BBQ pork or beef ribs, it’s outstanding; the flavors really compliment the meat.

IMG_8212INGREDIENTS:

  • 1/2 head of red cabbage, chopped
  • 1 large apple, grated
  • 2 tablespoons sugar
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon ground cloves
  • 3/4 cup turkey bacon, cooked and diced
  • Fresh apple slices to garnish, optional

 HOW TO:

Place chopped cabbage, shredded apple, vinegar, sugar and cloves in crock pot. Cover and cook on high for 2 1/2 to 3 hours. Remove to serving dish, add diced turkey bacon and garnish with apple slices.

IMG_8238The tang and sweetness of this salad is a great replacement for traditional green salads.

This recipe will serve 6 people as a side dish. A half-cup serving with an apple slice garnish is in the neighborhood of 115 calories.

 

 

Crock Pot Baby Back Ribs

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One of the top foods on my ten year old grandson’s list is BBQ ribs. He isn’t a fan of dry-rubbed ribs, but that is what the wine guy prefers. So, I did a combination of a dry rub and tangy sauce to suit both tastes.

Lately, my lifestyle has become way more complex and I have little time to prepare meals. Crock pots have become a life-saver for meat dishes. Sides dishes are easy enough to prepare at the last minute. Meat dishes, however, especially ribs and roasts take considerable more time.

Prep time for the ribs was minimal (around 15 minutes). Plan on 3 hours of crock- pot cook time. Here is what you need to make these fall-off-the-bone ribs.

INGREDIENTS:IMG_8196

Dry rub:

1/4 cup paprika
4 tablespoons sugar
1/4 cup onion powder
1 1/2 teaspoons salt
1 teaspoon black pepper

The Rest:

2 1/2 pounds pork baby back ribs
2 cans of beer (24 ounces), or unsalted beef brothIMG_8195
18 ounces BBQ sauce
1/3 cup honey
5 quart crock pot
1/4 cup olive oil
Large skillet

HOW TO:

Add olive oil to skillet and heat over medium heat. While it heats, generously rub the ribs with the dry rub. Place them in the skillet and brown for 3 minutes on each side.

Cut ribs into sections (3-4 ribs per section). Place in crock pot and coat with beer. Cover and cook on high for 2 hours. NOTE: Shave139 calories per serving by using unsalted beef broth instead of beer.

Blend BBQ sauce and honey and pour over ribs. Place cover on crock pot and cook ribs for an additional 1 1/2 hours on high heat. Remove ribs to a serving platter. Thicken leftover crock pot juices and serve as sauce on the side.

IMG_8204This recipe serves four. A five ounce serving (about 4 ribs) is in the neighborhood of 505 calories.

To keep the calorie count to a minimum, it is best served with a salad or green vegetable. If you feel the need to add a starch, consider a 1/2 cup scoop of wild rice (150 added calories).