March 2014 – Page 2 of 2

Who loves using their slow cooker? I’ve said it before, the slow cooker is one of my best friends in the kitchen. It can cook a variety of foods: soups, stews, roasts, desserts, appetizers, the list just goes on. Even better, it takes food, cooks it to perfection and has a hot and delicious meal waiting on you when you get home.

I talk to several people, a lot of them being working moms, and it seems like the biggest issue they have with cooking is the time it takes to get a decent meal on the table for their family once they get home from work. I understand, I’ve been there. It’s hard fighting the rush hour traffic, getting home and cooking as well as spending quality time with the family. While there are meals that take very little time to assemble, I believe the slow cooker is another tool to utilize to get a delicious and healthy meal on the table with very little work once you walk through the door. So in honor of the slow cooker and the burden it takes of us on those busy nights I present you with the second recipe of slow cooker week.

The combination of cranberries and orange have always been a favorite of mine. Typically I enjoy those flavor combinations in baked goods, but when I saw this recipe in ATK’s Slow Cooker Revolution it went on the menu immediately. I’ve cooked different savory recipes that include oranges and cranberries, but never a recipe that included them together.

To say we liked this meal would be an understatement. The combination of the cranberries and oranges came together wonderfully. The addition of the cinnamon added a little bit of unique spice without overpowering the rest of the flavors. The seared pork loin was juicy and moist and had a wonderful texture, slightly crispy on the outside and perfectly tender on the inside.

We enjoyed this pork loin with homemade rolls, roasted brussel sprouts and garlic mashed potatoes. But it will go well with a variety of sides; a green salad, roasted asparagus, baby potatoes tossed in a little butter and salt and pepper. Just keep everything simple and you’ll have a delicious, no-fuss meal the entire family will enjoy.

Pork Loin with Cranberries and Orange

Ingredients:

1 (4 1/2-5 lb) boneless pork loin, trimmed and tied in one inch intervals
Salt and freshly ground black pepper
1 (14 oz) can whole berry cranberry sauce
1 Tbsp vegetable oil
1/2 Cup dried cranberries
1/2 Cup orange juice
Zest of one orange
1/8 Tsp ground cinnamon

Directions:

Remove the pork tenderloin from the packaging and pat dry with a paper towel. Season with salt and pepper. Place oil in a 12-inch skillet and place over medium-high heat. Once the oil is lighting smoking, place the pork in the hot oil and brown well on all sides, about 7-10 minutes.

Meanwhile, combine cranberry sauce, cranberries, orange juice, orange zest, and cinnamon and stir to combine. Pour the mixture in the slow cooker and nestle the browned pork loin in the mixture. Place the lid on the slow cooker and turn on to low. Cook until the pork is tender and the internal temperature registers 140-145, about 4 hours.

Transfer the pork to a cutting board and tent with a piece of foil and allow to rest for 10 minutes. Allow the cranberry braise to set for 5 minutes, skim the fat from the surface and discard. Transfer the braising liquid to a sauce pan and simmer until reduced to about 2 cups, approximately 12 minutes. Taste, and adjust seasonings if needed.

Remove the twine from the pork. Slice into 1/2 inch thick slices and arrange on the serving platter. Spoon 1 cup of sauce over the pork loin, and serve the remaining sauce with the pork.

Recipe source: America’s Test Kitchen; Slow Cooker Revolution

Just when we thought the winter was coming to a holt, pretty much the entire country gets bombarded with another coating of winter weather. Yesterday the weather changed immensely; the temperature dropped 15 degrees in less than two hours. The drizzle turned to rain, then to ice and then snow. Last I looked we had at least an inch of ice accumulation. So, we have a choice. We can either wine, be aggravated and hate this cold weather. Or, we can look at the weather as a way to enjoy one last bowl of hearty soup, stew or chili before we break out the spring and summer recipes.

I’m choosing to do the later of the two. This year Spencer can’t seem to get enough chili. It seems like he asks for it at least once a week. While he loves my traditional chili, I do try to change things up from time to time and try different recipes.
This time around I wanted to try a true slow cooker variation. A version that doesn’t require browning meat before adding it to the slow cooker. So, I turned to one of my favorite cookbooks, Slow Cooker Revolution by America’s Test Kitchen, and decided to make their Texas chili.

This doesn’t require using a pan or stove to prepare the ingredients before they enter the slow cooker. It’s a simple act of chopping the onions, adding some spices and canned tomatoes and heating them in the microwave until the onions are tender. From there the onion mixture and remaining ingredients are combined in the slow cooker and the chunks of meat are nestled into the spicy, bean and vegetable mixture. The slow cooker is turned on and the magic begins.

This chili was everything I imagined it would be. The chunks of beef were incredibly tender, there was just enough spice from the chipotles in adobo and the tomatoes added a slight sweetness along with a little acidity. This chili was a true hit with the entire family. We topped it with a little sour cream and some chives and I served it with some Fritos. Because, what’s chili without Fritos?

Even though there is little preparation, it still might be a little much to do in the morning before heading out the door. I’ve made this a few times, once doing the preparation and adding it straight to the slow cooker to cook, and another time I did the prep work the night before, still adding everything to the slow cooker but I placed it in the refrigerator. The next morning, I removed it from the refrigerator, placed it in the slow cooker base and turned it on. Both times it turned out perfectly. So what are you waiting for? You have another week of cold temperatures, so enjoy another batch of chili before spring!

Texas Chili

Ingredients:

3 Large onions, minced
1/4 Cup chili powder
1/4 Cup tomato paste
3 Tbsp vegetable oil
8 Cloves garlic, minced
2 1/2 Tbsp cumin
1 1/2 Tbsp fresh oregano, minced
2 (15oz) cans dark red kidney beans, drained and rinsed
1 (28oz) cans crushed tomatoes
2 Cups low sodium chicken broth
3 Tbsp soy sauce
3 Tbsp minced canned chipotle chile in adobo
2 Tbsp brown sugar, plus more if needed
2 Bay leaves
1 (5lb) boneless beef chuck roast, trimmed and cut in 1 1/2 inch chunks
Salt and pepper, to taste
3 Scallions thinly sliced

Directions:

Combine the onions, chili powder, tomato paste, oil, garlic, cumin and oregano in a bowl and stir to combine. Place in the microwave and heat for about 5 minutes, stirring occasionally, until onions are tender. Transfer the mixture to the slow cooker

Add beans, tomatoes, broth, soy sauce, chipotles, sugar and bay leaves to the slow cooker. Stir to combine. Season the beef, liberally, with salt and pepper and nestle in the slow cooker. Place the lid on the slow cooker and cook until beef is tender, 9-11 hours on low or 5-7 on high.

Once the beef is tender, turn the slow cooker off and allow the chili to settle for 5 minutes. Skim the fat from the surface using a large spoon. Remove and discard the bay leaves. Taste, and adjust seasonings if needed. Ladle the chili into bowls, top with scallions and serve.

Recipe source: barely adapted from America’s Test Kitchen:Slow Cooker Revolution

Slow Cooker Week: Pork Loin with Cranberries and Orange

Slow Cooker Week: Texas Chili

Don’t Miss a Thing!

Don’t Miss a Thing!

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