Dinner is served!

I'm such a multi-tasker.

For example, I made this meal while I was sitting in a coffee shop, sipping iced green tea, with Janet.

No, using my slow cooker in July does not mean I cheated! I just made use of a very valuable asset in my kitchen. It doesn't come out much in the summer but sometimes it is nice to be able to throw something in it and go have iced tea instead of standing over the bbq in the heat.

My children like vegetables, but aren't that fond of potatoes. They only like rice if it comes with a sauce. So I skipped the starch for this meal and made extra veggies.

Sweet Pork Roast

2-3 lb pork loin roast
salt and pepper
splash of apple juice

Add together in a slow cooker, throw on the lid and turn on to high. Come back 3 hours later and check on roast. If it starts to shred with a fork, it's time to take it out!

Strain left over juices into small pot, then heat over high, allowing to boil for several minutes until slightly thicker and syrupy. Pour over pot roast.

Serve slices of roast with the extra sauce and a side of apple sauce.

Herbed Corn Saute

4-5 ears of corn, steamed or boiled until crisp tender
olive oil
butter
salt and pepper
fresh chives

Heat a large skillet over medium-high heat. Add tablespoon or so of butter and equal amount of olive oil.

Using a sharp knife, remove corn from the cobb and add to pan with melted butter and oil. Sprinkle with some salt and pepper, being careful not to add too much salt.

Saute over high heat, coating all the kernels with the fat. The corn will begin to let off a lovely odor and will begin to brown on some of the kernels. Be sure to move the corn around alot in the pan so that as many kernels as possible get some browning.

Finely chop a small bunch of chives. You want about 2-3 tablespoons. Toss the chives in with the corn, give them a quick mix, then remove from the heat. Taste for seasoning and add more salt and pepper as needed.

"Special" Broccoli

1 large bunch of broccoli, stalks removed and cut into florets
butter
fleur de sel

Steam broccoli until crisp tender then drain. Heat large skillet over medium high heat and add 1-2 tablespoons of butter, being careful not to brown the butter. Add the broccoli and toss with butter, giving a quick browning and caramalization to the broccoli. Remove from heat, and place broccoli into a serving bowl. Sprinkle with fleur de sel and serve.

5 comments:

Deborah said...

I love the crockpot!! It makes my life so much easier, especially since I am at work all day!

Janet said...

Do you think it would be fair to say I helped with dinner?? :-)

Judy said...

I've been using my slow cooker in the summer too - one can only eat so many cold salads for dinner!

Leslie said...

I used my crockpot yesterday to make beef and chickpea vindaloo. And I've been looking at stew recipes all morning. :) Sometimes it's nice to have an out-of-season treat. Your roast looks quite yummy - some day I'll have to actually figure out how to cook pork! :)

Nirmala said...

I have to try your broccoli recipe for sure!