Pork Roast with Apples and Onions
Pioneer Woman
Prep Time: 15 Minutes | Cook Time: 2 Hours | Difficulty: Easy | Servings: 8
Ingredients
Pork
3 Tablespoons Olive Oil
1 whole Pork Shoulder Roast (also Called Pork Butt)
Salt And Pepper, to taste
4 cups Apple Juice
1 cup Beef Stock
3 whole Apples, Cored And Cut Into Wedges
3 whole Medium Onions, Sliced
1 whole Bay Leaf
Wild Rice
2-1/2 cups Wild Rice
4 cups Water
3 cups Chicken Stock
1/2 stick 4 Tablespoons Butter
1/2 cup Chopped Pecans
Preparation Instructions
OPTIONAL: Saute onions until brown. (Or you may just add them raw to the roast.)
To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, apple slices, onions, and bay leaf. Cover and simmer for 3 hours. (Or you may place in a 300 degree oven if you prefer.)
Toward the end of the cooking time, make the rice: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add wild rice and liquid, then bring to a boil. Reduce heat to low, cover, and cook until all liquid is cooked out.
When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich.
Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice.
(Note: add fresh thyme or rosemary to the roast before cooking if you have it on hand!)
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Tuesday, November 15, 2011
Pizza Dough & Toppings
Pizza Dough
by Vinae Tilson Winn
Pizza Dough from The King Arthur Flour Baker's Companion (a book James and I highly recommend, and I'm not a person who bakes!)
3 c unbleached all purpose flour*
1 tsp instant yeast
1 1/2 tsp salt
2 Tbsp olive oil
1 1/4 to 1 1/2 c water [we've found it helpful if the water is hot]
*The recipe calls for 1 3/4 cup all purpose flour and 1 1/4 cup semolina, but says it is optional. We've done both, and find that the semolina doesn't make much of a difference, especially given the price. Also optional, 2 Tbsp dough relaxer, which we've never used.
Mix and knead together all the dough ingredients - by hand or mixer - until you've created a smooth, soft dough. Don't overknead the dough; it should hold together but look fairly rough on the surface.
Cover and let the dough rise for 45 minutes [I just use a dishcloth to cover it], the refrigerate it for 4 hours, or up to 36 hours; this step will develop the crust's flavor. [We usually try to make it the night before, and it's best that way, but we have made it three hours before, and it is still fine, but better if it can sit]
Divide the dough in half. Shape each half into 9- to 12-inch round (thicker or thinner crust), and place each on a piece of parchment paper cut to fit. [tip: cut the paper after you've put the dough on it!] Cover the dough and let it rest while you heat the oven (and baking stone) to 500 degrees. [We never cover the dough during this step. I highly recommend using a pizza stone, just make sure you place it in the oven BEFORE you turn the heat on. Place the stone on the bottom rack of the oven.]
After about 30 minutes, use a giant spatula or pizza peel to transfer the pizzas and parchment to your hot oven stone; or place the pizzas and parchment on a pan and place on the middle rack of the oven. [We cook one pizza at a time, and use a cookie sheet to place it on the stone. While the next one is cooking, we prepare the toppings of the first one]
Bake for 4 minutes and remove from the oven. [After both pizzas have been pre-baked, remove the stone from the oven.]
Top the pizza with your favorite toppings and place directly on the lowest rack of the oven (not the stone or pan) for 8 minutes, until crust is golden brown and the filling is bubbly.
My favorite toppings - all amounts vary as to the size of the pizza, and the amounts we have on hand, so use what you are comfortable with.
BBQ Pizza
barbecue sauce
grilled chicken, shredded
cilantro
smoked gouda cheese slices
a little parmesan cheese
onion and pepper mix saute'd until browned (I buy a frozen mix and always have at least one bag on hand)
mozzerella cheese
Chicken Alfredo (my absolute fave!!)
alfredo sauce, topped with fresh ground pepper medley and crumbled dried tarragon
grilled chicken, shredded
parmesan cheese
onion and pepper mix saute'd until browned
2 slices of cooked bacon, crumbled
mozzerella cheese
by Vinae Tilson Winn
Pizza Dough from The King Arthur Flour Baker's Companion (a book James and I highly recommend, and I'm not a person who bakes!)
3 c unbleached all purpose flour*
1 tsp instant yeast
1 1/2 tsp salt
2 Tbsp olive oil
1 1/4 to 1 1/2 c water [we've found it helpful if the water is hot]
*The recipe calls for 1 3/4 cup all purpose flour and 1 1/4 cup semolina, but says it is optional. We've done both, and find that the semolina doesn't make much of a difference, especially given the price. Also optional, 2 Tbsp dough relaxer, which we've never used.
Mix and knead together all the dough ingredients - by hand or mixer - until you've created a smooth, soft dough. Don't overknead the dough; it should hold together but look fairly rough on the surface.
Cover and let the dough rise for 45 minutes [I just use a dishcloth to cover it], the refrigerate it for 4 hours, or up to 36 hours; this step will develop the crust's flavor. [We usually try to make it the night before, and it's best that way, but we have made it three hours before, and it is still fine, but better if it can sit]
Divide the dough in half. Shape each half into 9- to 12-inch round (thicker or thinner crust), and place each on a piece of parchment paper cut to fit. [tip: cut the paper after you've put the dough on it!] Cover the dough and let it rest while you heat the oven (and baking stone) to 500 degrees. [We never cover the dough during this step. I highly recommend using a pizza stone, just make sure you place it in the oven BEFORE you turn the heat on. Place the stone on the bottom rack of the oven.]
After about 30 minutes, use a giant spatula or pizza peel to transfer the pizzas and parchment to your hot oven stone; or place the pizzas and parchment on a pan and place on the middle rack of the oven. [We cook one pizza at a time, and use a cookie sheet to place it on the stone. While the next one is cooking, we prepare the toppings of the first one]
Bake for 4 minutes and remove from the oven. [After both pizzas have been pre-baked, remove the stone from the oven.]
Top the pizza with your favorite toppings and place directly on the lowest rack of the oven (not the stone or pan) for 8 minutes, until crust is golden brown and the filling is bubbly.
My favorite toppings - all amounts vary as to the size of the pizza, and the amounts we have on hand, so use what you are comfortable with.
BBQ Pizza
barbecue sauce
grilled chicken, shredded
cilantro
smoked gouda cheese slices
a little parmesan cheese
onion and pepper mix saute'd until browned (I buy a frozen mix and always have at least one bag on hand)
mozzerella cheese
Chicken Alfredo (my absolute fave!!)
alfredo sauce, topped with fresh ground pepper medley and crumbled dried tarragon
grilled chicken, shredded
parmesan cheese
onion and pepper mix saute'd until browned
2 slices of cooked bacon, crumbled
mozzerella cheese
Saturday, October 29, 2011
Kid Egg Bites
Kid Egg Bites
350F for 20-25 min. 4 eggs, 1/4 c. milk, mix together. I put in muffin pan add a little bit of bacon and cheese. Makes six muffin size, but I normally double so I use the whole 12 muffin pan.
350F for 20-25 min. 4 eggs, 1/4 c. milk, mix together. I put in muffin pan add a little bit of bacon and cheese. Makes six muffin size, but I normally double so I use the whole 12 muffin pan.
Banana Graham Dessert
Banana Graham Dessert
Vicki Creek
What You Need
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup white sugar
1 (12 oz.) container frozen whipped topping thawed
1 (3.5 oz.) pkg. instant vanilla pudding mix
1 cup sour cream
3 bananas sliced
What You Do
In a medium bowl, combine crackers, butter and sugar. Press
Mixture into bottom and sides of a 13X9 " pan. In a large bowl,
combine whipped topping pudding and sour cream; whisk together.
Put half of this mixture into crust. Layer sliced bananas over top
of pie. Pour 2nd half of pudding mixture over top of bananas.
Immediately cover and refrigerate pie for one hour.
Vicki Creek
What You Need
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup white sugar
1 (12 oz.) container frozen whipped topping thawed
1 (3.5 oz.) pkg. instant vanilla pudding mix
1 cup sour cream
3 bananas sliced
What You Do
In a medium bowl, combine crackers, butter and sugar. Press
Mixture into bottom and sides of a 13X9 " pan. In a large bowl,
combine whipped topping pudding and sour cream; whisk together.
Put half of this mixture into crust. Layer sliced bananas over top
of pie. Pour 2nd half of pudding mixture over top of bananas.
Immediately cover and refrigerate pie for one hour.
Wednesday, October 12, 2011
Colorado Rocky Mountain High Cookies
Colorado Rocky Mountain High Cookies
http://www.mennonitegirlscancook.ca/2011/10/colorado-rocky-mountain-high-cookies.html
When I was in Colorado, to help my daughter pack to move to Canada, I went through her pantry and put together leftover ingredients of this and that to make a batch of cookies. They turned out tasting pretty good, except that they spread out too much. I've tried to re-create them since then and this is what I came up with.
Ingredients:
1/2 cup butter
1/2 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
2 Tbsp pancake syrup
2 eggs
1 tsp vanilla
1 3/4 cups flour
2 tsp baking powder
1 tsp soda
1/2 tsp salt
1 cup each, granola and oatmeal OR 2 cups oatmeal
1 cup craisins (dried cranberries)
1 cup coconut
3/4 cups chocolate chips
1/2 cup nuts, chopped or slivered
1/2 cup Skor toffee bits
Method:
Beat butter and shortening well, adding sugar, syrup and vanilla. Continue beating until smooth, then blend in the eggs
Mix flour, baking powder, soda and salt. Stir into wet ingredients.
Add the rest of the ingredients, stirring until well blended.
Drop by rounded Tbsp onto greased cookie sheets. Flatten just slightly.
Bake at 350 F for about 12 minutes.
Remove from cookie sheets with lifter, once cooled. Yield: 4 dozen cookies
http://www.mennonitegirlscancook.ca/2011/10/colorado-rocky-mountain-high-cookies.html
When I was in Colorado, to help my daughter pack to move to Canada, I went through her pantry and put together leftover ingredients of this and that to make a batch of cookies. They turned out tasting pretty good, except that they spread out too much. I've tried to re-create them since then and this is what I came up with.
Ingredients:
1/2 cup butter
1/2 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
2 Tbsp pancake syrup
2 eggs
1 tsp vanilla
1 3/4 cups flour
2 tsp baking powder
1 tsp soda
1/2 tsp salt
1 cup each, granola and oatmeal OR 2 cups oatmeal
1 cup craisins (dried cranberries)
1 cup coconut
3/4 cups chocolate chips
1/2 cup nuts, chopped or slivered
1/2 cup Skor toffee bits
Method:
Beat butter and shortening well, adding sugar, syrup and vanilla. Continue beating until smooth, then blend in the eggs
Mix flour, baking powder, soda and salt. Stir into wet ingredients.
Add the rest of the ingredients, stirring until well blended.
Drop by rounded Tbsp onto greased cookie sheets. Flatten just slightly.
Bake at 350 F for about 12 minutes.
Remove from cookie sheets with lifter, once cooled. Yield: 4 dozen cookies
Roasted Marinara Sauce
Roasted Marinara Sauce
Frugal Living
The amounts listed in this recipe are just a good place to start.
Adjust the ingredients to suit your tastes.
Yield: around 22 cups (5-6 quarts)
8 c. cherry tomatoes or 24 medium tomatoes
2 medium onions, quartered
8-10 garlic cloves, peeled
olive oil
salt
basil leaves
1-3 cans tomato paste, optional
Wash and stem the cherry tomatoes or wash and core the whole tomatoes. Split them evenly, in a single layer, between 2 9×13″ baking dishes. The larger tomatoes can be left whole; they will break down during the roasting process. Toss the quartered onions and peeled garlic cloves evenly between the two pans. Drizzle with olive oil and season generously with salt. Sprinkle the basil leaves over the top of the tomatoes.
Roast at 425 for 30-40 minutes. The timing isn’t an exact science. The combination will smell incredibly fragrant, and the tomatoes and onions will look wrinkled, roasted, and slightly charred. Remove the pans from the oven and set on the counter to cool for 10-15 minutes.
Place a large collander inside a large bowl and dump the pans into the collander to strain out the juice. Set the juice aside.
Puree the tomato mixture in a blender or food processor until it reaches the desired consistency. Dump the pureed tomato sauce into the reserved juice and stir until thoroughly combined. You could also add tomato paste if you desire a thicker sauce. Taste. Season with more salt, if needed.
Serve immediately over cooked pasta or freeze in plastic containers or bags for later use.
http://www.frugallivingnw.com/frugal-homemaking/how-to-make-roasted-marinara-sauce/
Frugal Living
The amounts listed in this recipe are just a good place to start.
Adjust the ingredients to suit your tastes.
Yield: around 22 cups (5-6 quarts)
8 c. cherry tomatoes or 24 medium tomatoes
2 medium onions, quartered
8-10 garlic cloves, peeled
olive oil
salt
basil leaves
1-3 cans tomato paste, optional
Wash and stem the cherry tomatoes or wash and core the whole tomatoes. Split them evenly, in a single layer, between 2 9×13″ baking dishes. The larger tomatoes can be left whole; they will break down during the roasting process. Toss the quartered onions and peeled garlic cloves evenly between the two pans. Drizzle with olive oil and season generously with salt. Sprinkle the basil leaves over the top of the tomatoes.
Roast at 425 for 30-40 minutes. The timing isn’t an exact science. The combination will smell incredibly fragrant, and the tomatoes and onions will look wrinkled, roasted, and slightly charred. Remove the pans from the oven and set on the counter to cool for 10-15 minutes.
Place a large collander inside a large bowl and dump the pans into the collander to strain out the juice. Set the juice aside.
Puree the tomato mixture in a blender or food processor until it reaches the desired consistency. Dump the pureed tomato sauce into the reserved juice and stir until thoroughly combined. You could also add tomato paste if you desire a thicker sauce. Taste. Season with more salt, if needed.
Serve immediately over cooked pasta or freeze in plastic containers or bags for later use.
http://www.frugallivingnw.com/frugal-homemaking/how-to-make-roasted-marinara-sauce/
Cran-Apple Chicken
Cran-Apple Chicken
Amy Donnell Scott
Cran-Apple Chicken: In crockpot: 6 boneless, skinless chicken breast halves; 1 cup fresh or frozen cranberries; 1 green apple, peeled, cored, and sliced; 1 Tbsp. brown sugar, 1 cup apple juice or cider. Cook on low 6-8 hrs. ( I had it on low for 1 hr., then high for 2 hrs. and it was done.)
Amy Donnell Scott
Cran-Apple Chicken: In crockpot: 6 boneless, skinless chicken breast halves; 1 cup fresh or frozen cranberries; 1 green apple, peeled, cored, and sliced; 1 Tbsp. brown sugar, 1 cup apple juice or cider. Cook on low 6-8 hrs. ( I had it on low for 1 hr., then high for 2 hrs. and it was done.)
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