Slow Cooked Sweet & Sour Pork

Slow Cooked Sweet & Sour Pork

2 Tablespoons vegetable oil
2 pounds pork shoulder cut into large chunks
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large onion peeled and cut into large chunks
1 large green pepper, cleaned and cut into large chunks
1 4oz. can mushroom pieces, drained
1 14.5 oz can reduced sodium tomato sauce
3 Tablespoons packed brown sugar
2 Tablespoons rice vinegar
2 Tablespoons reduced sodium soy sauce
Cooked rice

Coat slow cooker with nonstick spray. (Or line with appropriate liner)

Heat oil in large non-stick skillet over medium high heat. Season pork with salt and pepper and add to skillet. Saute 3 minutes on each side.

Add pork to slow cooker and layer in onion, green pepper and mushrooms.

In small bowl combine tomato sauce, brown sugar, vinegar and soy sauce. Pour over pork and vegetables.

Cover and cook on HIGH for 6 hours or LOW for 8 hours. Serve with steamed rice.


Okay, that was the original recipe thanks to Family Circle Magazine. Here's what I did differently.

No green peppers. What can I say? I don't care for them.

I added only half the onions in the beginning, reserving the rest for later. I added a few drops of Louisianna Hot Sauce to the liquids.

Just before I started the rice cooker, I added the remaining onions, some sliced raw carrot and drained pineapple chunks. My cooker has a WARM setting, so I turned the control there. When the rice was done, the veggies and pineapple were warmed through, but still crunchy. I would suggest if you like green peppers, to add the majority at this later time to retain the crunch.

My household enjoyed this easy recipe--placing it into the 'we can have again' pile.

Zucchini Cupcake Muffins

It's that time of year--when the monster zucchini arrive, sometimes miraculously on your doorstep in the middle of the night.

Cupcakes and muffins are made with differing methods and end up with different textures. This recipe is a combination, so you can call the resulting goodness whichever you want. If you have any left over, store them in an airtight container or they do freeze well. Plop a frozen muffin in your lunch bag in the morning and by break or lunch time you'll have a fresh treat.

Zucchini Cupcake Muffins

1 1/2 cup cake flour (all purpose or a combination of all purpose and whole wheat works just as well)
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice *
1/4 teaspoon salt
2/3 cup oatmeal
2 large eggs
1/2 cup melted butter
3/4 cup brown sugar
2 cup packed shredded zucchini
1/2 cup optional raisins or walnuts

*the original recipe called for 1/2 teaspoon ground ginger and 1/4 teaspoon cloves--neither of which I keep on hand because they're not my favorites. Pumpkin pie spice made a great substitution. If you like a stronger spice flavor, use 1/2 to 3/4 teaspoon of pumpkin pie spice.

Mix butter, sugar and eggs together for 3 minutes. Add zucchini and mix well. In a separate bowl mix together the dry ingredients then add to the wet mixture and stir until just blended. Add optional ingredients.

Portion into sprayed or paper lined muffin tins. Bake at 350. Regular sized muffins for 20-25 minutes. Mini-muffins for 12-15 minutes.

I sprinkled a little turbinado (sugar in the raw) sugar over the muffins before baking to add a little crunchy sweetness to the top.

These cupcake muffins would be great with sunflower or toasted pumpkin seeds for a true fall treat.

Mexican Rhubarb Chocolaate Chunk Brownies

Mexican Rhubarb Chocolate Chunk Brownies

Recipe courtesy Guy Fieri

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

50 min

Level:

Easy

Serves:

12 brownies

Ingredients

For the rhubarb compote:

• 1 cup rhubarb, strings removed, cut in 1/2-inch slices
• 1/4 cup water
• 2 tablespoons granulated sugar

For the brownie batter:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 tablespoon New Mexico chile powder (not chili powder)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 2 ounces bittersweet chocolate
• 2 ounces unsweetened chocolate
• 1/2 cup unsalted butter (1 stick), room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon dark rum
• 2 ounces semisweet chocolate chips
• 1/4 cup chopped walnuts
• Shortening spray, for baking dish

Directions

Preheat oven to 350 degrees F.
To make the rhubarb compote: In a small saucepan over medium heat, bring rhubarb, water and sugar to a boil. When sugar is dissolved, lower heat to a simmer and cook until rhubarb is soft, about 10 minutes. Remove from heat and cool slightly. Puree in a blender until smooth, if necessary. The rhubarb should break down to a smooth compote.
To make the brownie batter: In a medium bowl, sift together flour, baking powder, Chile powder, cinnamon and salt. Set aside. In a clean microwavable glass bowl, melt bittersweet and unsweetened chocolate together in the microwave at 50 percent power or in a double boiler. Set aside.
In a stand mixer, cream butter and sugar on medium speed. Add the eggs, 1 at a time, combining well. Add in the vanilla and rum. Stir the rhubarb into the chocolate mixture, then add to the batter. Mix until combined. Add the flour mixture and mix just until incorporated. Scrape down the sides with a rubber spatula and gently fold in the semisweet chocolate and walnuts. Do not over mix. Spray an 8 by 8 by 2-inch clear glass baking dish with shortening spray. Line bottom with parchment paper, then spray parchment. Pour batter into the prepared pan and smooth out top. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Remove from the oven and set aside to cool. Cut into squares and serve.

Patriotic Salad

Here's a recipe from author Billie A. Williams.  And she gives us some interesting information about jicama! This is definitely a salad I'm going to try, both at home and as a possible addition to my school lunch menus.

Patriotic Salad

Ingredients:

·         3 cups cubed seeded watermelon

·         2 cups blueberries

·         1 cup julienned jicama *

·         1/4 cup lemon juice

·         2 Tbsp. oil

·         2 Tbsp. honey

·         1/4 tsp. salt

·         1/8 tsp. white pepper

Preparation:

Combine lime juice, oil, honey, salt and pepper in small bowl and blend well. Mix immediately with the fruits and jicama. Chill well before serving. Serves 6

*The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.

In cooking Jícama is often paired with chilli powder, cilantro, ginger, lemon,lime, oranges, red onion, salsa, sesame oil, grilled fish and soy sauce. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combos, fruit bars, soups, and other cooked dishes. In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish

A Starberry?

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May 31--Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake

3 Tablespoons margarine-melted
2 1/2 cups chocolate cookie crumbs
2 pounds softened cream cheese
1 cup sugar
4 eggs
1 teaspoon flour
1 teaspoon vanilla
1 cup sour cream
1 tube refrigerated chocolate chip cookie dough-rolled into 1 inch balls
2 ounces chocolate chips

Grease the bottom and sides of a 10 inch springform pan

Combine margarine and cookie crumbs. press into the bottom and sides of the pan.

beat cream cheese, sugar, eggs and flour until smooth. Add vanilla and sour cream and mix until just blended.

Pour 1/2 the batter into the prepared crust.

Gently stir chocolate chips and cookie dough balls into the remaining batter. Then pour into pan.

Bake at 325 degrees for 1 hour.

Turn off oven and prop door open several inches. Allow the cake to remain in the oven for 30 minutes.

Cool then refrigerate until service. Garnish with whipped cream and chocolate chips or chocolate curls.

Serves 10

Day 30--Chinese Coleslaw

Chinese Coleslaw

2 bags of coleslaw mix
2 packages chicken ramen noodles
1/4 cup chopped scallions
1/2 cup sunflower seeds
1/2 cup sliced almonds

Dressing
3/4 cup oil
2 Tablespoons vinegar
2 teaspoons sugar
2 teaspoons Accent
1/2 teaspoon salt
2 teaspoons pepper

Crush the ramen noodles and add to the salad ingredients. Add the chicken seasoning packets from the noodles to the dressing ingredients and mix well. Pour over the salad mixture and toss to coat. Chill well.