Pork Loin Roast and Acorn Squash

Tonight I had my mother over to help me transcribe some Hemingway/Fitzgerald letters for a project I am doing for graduate school, so to return the favor I made dinner. Tonight's dinner was another slow cooker recipe, and although it isn't a recipe for one it was worthy of sharing.

2-3 pound pork loin roast
1 tablespoon kosher salt
1/2 teaspoon ginger
1-2 teaspoon(s) of dried rosemary
1-2 teaspoon(s) pepper
1 can vegetable broth
1 large sweet onion cut into slices
1 apple (granny smith or honey crisp) cut into quarters

Combine all the spices in a small bowl and mix them up. Place a layer of onions at the bottom of the crock pot. Rinse the pork roast with water and use your hands to rub the spices on the roast so that it is covered with spice. Place the roast on top of the onions (fatty side down) and pour the vegetable broth on the outside area of the roast-avoid pouring it on top of the roast because you'll rinse off the spices. Add the apples and onions all around and on top of the roast.

Place the slow cooker on low and cook for 4 hours. Flip your roast and cook on medium or high for 3-4 hours. Your roast should be fully cooked and tender and ready to eat. I served mine with broth and some of the onions and apples that cooked with it in the broth.

Acorn Squash (10 minutes for prep time and 35 for cooking)

1-2 acorn squashes (1 will feed 3 or 4 people)
3 tablespoons melted butter (per acorn squash)
Brown sugar
Cinnamon


Preheat your oven to 400 degrees.

You will need a good sharp knife to cut into your acorn squash because it has a tough outer skin. Cut the acorn squash in half and scoop out the seeds and slimy stuff. Cut off the stem. Cut the acorn squash into 1 inch sections.

Cover a cookie sheet with foil and spray it with cooking spray. Place the squash on the cookie sheet and use a pastry brush to brush butter on both sides of the squash. Sprinkle with cinnamon and then with brown sugar-add a generous amount. About halfway through the cooking process flip over the squash  because this will allow both sides of the squash to be caramelized and brown. Your squash will be easily pierced with a fork and should have a nice brown outer coating.

My final plate looked something like this one; as you can see there were also steamed vegetables and garlic bread.

Chicken Soft Tacos

This recipe is so super easy, and equally delicious. I make it when I need an easy day and I don't want to clean a bunch of dishes.  It will make enough chicken for four or five tacos, so there will be leftovers or chicken to share. One large chicken breast will make enough chicken for four or five tacos, so there will be leftovers or this could be dinner for two. Guys this would be an easy way to impress the ladies.

1 can Rotel tomatoes -- You can use any of the flavors. Today I used jalapeño,cilantro, lime.
1 skinless chicken breast -- rinsed and fat removed
1/2 teaspoon salt
Flour Tortillas
I also want to mention that I use a mini crock-pot for this recipe. Similar to this size.
http://www.kmart.com/shc/s/p_10151_10104_011W832059110001P?prdNo=7&blockNo=7&blockType=G7

Toppings (pick and choose your favs)
Fresh jalapeño
Shredded cheese
Onion
Taco sauce
Sour cream
Lettuce
Fresh Tomato
Avacado
Bell pepper

Cut the chicken breast in half or quarters. Put it in a small crock pot. Cover with Rotel. Let the chicken and tomatoes cook on low 4-6 hrs. I usually use a chicken breast that is frozen, so it takes about six hours. Today I did this before I left work and it cooked for 9 or 10 hours. If you are watching it then it will be done when you call shred it with a fork.

If you want fried flour tortillas heat up a tablespoon of vegetable oil in a skillet ( you can know it's ready for frying if you stick the handle of a wooden spoon in the oil and there are bubbles). Fry each side of the tortilla until brown.

Fill your tortillas with chicken and toppings and enjoy.

Stuffed Peppers

So I had two beautiful peppers from my mothers garden, and since I had yet to stuff a pepper I began my search for a stuffed pepper recipe. Much to my chagrin most of the recipes were for 5 or 6 peppers, so I took the best parts of the recipes and made some educated guesses and this is what I came up with. I was super starving so I may have eaten both peppers for dinner tonight, but this mixture made enough stuffing to make one or two more peppers. I am going to freeze the hamburger mixture and then thaw it for stuffing next time I want stuffed peppers. Happy stuffing!

1/2 pound of hamburger

2-4 peppers (these can be any color of the rainbow, but of the bell variety)
1 small onion or half of a large onion

1/2 cup of brown rice (I used Uncle Bens quick rice and used the time indicated on the box. If you use a different rice you may need to adjust the time it is cooked)
2 cloves of garlic

1/4 cup of water

salt and pepper to taste

1/4 cup of shredded Parmesan cheese (and more to put on top of the peppers)

Preheat your oven to 350 degrees.

Boil a pot of water (I should have added more). Blanch the peppers in the boiling water for five minutes. You may need to hold them down with a spoon. Then cooling them off using cold water. I just ran these under the faucet for a minute or two then placed them in the pan for baking. I used a small loaf pan for baking mine because I only made two and they fit better in that than in other pans.

Brown the hamburger and drain.

Add the onions and garlic to the hamburger when it is almost done.

Stir this together and cook onions until they are soft and you can smell the garlic cooking. Add salt and pepper, stewed tomatoes, rice and a water to the hamburger mixture. Place a lid on the pan and let the rice cook for 10-12 minutes. The rice should absorb all the liquid.

When the rice mixture is done cooking stir in the 1/4 cup of Parmesan cheese.

Stuff the peppers and top them with more cheese. Cook the peppers for 40-45 minutes at 350 degrees. The Parmesan cheese on top will get pretty hard, so you could also wait to top your peppers until they have about 15 minutes left in the oven.

One of my all time favorite things in the universe!

My postings were slim, or I guess I should say none last week because my cooking was pretty lackluster. However, we are starting this week with a bang! With one of my favorite recipes, adjusted for one of person. I have tacked on the original recipe if you would like to see how it has changed.

The recipe that follows will make 2 generous servings of tasty spaghetti carbonara.

1/2 pound of spaghetti
4-8 slices of bacon (how much do you love bacon? I love it about 6 slices worth and use a pepper bacon that I get at the Omaha Farmers Market)
Course salt and freshly ground pepper to taste
1 large egg
3/4 cup shredded Parmesan cheese
1/3 cup half-and half
1 cup frozen peas or fresh asparagus

I prefer to cut my bacon into roughly 1/2 inch pieces before I cook it. I use my kitchen scissors to do this because I have found that cutting bacon with a knife can be a bit tricky, and it makes the bacon cook faster. Cook the bacon to a chewy consistency, drain or place on a plate covered with a couple paper towels to soak up the grease.

While the bacon is cooking put a pot of water on the stove and bring it to a to boil. Salt the water generously then add your spaghetti and cook based on the box directions.

**Optional - Meanwhile, steam your frozen peas or saute your asparagus. If you are microwaving your peas you will place the peas in a microwave safe bowl add 1 tbsp of butter and cover with plastic wrap. Microwave on high for 2 min 45 sec and then let it sit until you are ready for it. Oh and drain the liquid before adding the peas to the carbonara.

If you have some fresh asparagus this is my favorite add it for the carbonara. Place 1 tbsp of butter in a small saute pan and let it melt. While it is melting break of the bottom end of the asparagus spears and throw them away (1/2 - 1 inch of the stalk). Then snap the rest of the asparagus into 2 inch pieces and add them to the melted butter. Add a 1/2 tsp of kosher salt and saute for 8-10 minutes.

Finally, locate a large bowl and add the half and half, egg, salt and pepper. Whisk the items together and set aside (don't worry the egg will be cooked by the hot noodles). When your noodles are done drain and immediately add them to the egg mixture. This is a crucial step. Your noodles need to be super hot to cook the eggs and make the cream sauce. Stir the noodles and the egg mixture until the noodles are coated. Then add the Parmesan cheese, bacon, and vegetables (if you have any). Mix everything together until most of the cheese is has melted.

http://www.marthastewart.com/341240/spaghetti-carbonara

Baked Spaghetti turned Baked Ziti

Tonight's dinner turned out to be pretty successful. My recipe was inspired by Martha's Baked Spaghetti and Mozzarella (linked at the bottom), but I made the recipe smaller and added some things. I also want to say that when I made this recipe I used angel hair pasta; I would definitely not use that pasta again. It's not strong enough for an oven baked recipe (it was just what I had in the cupboard). Another thing I may change next time is adding some sweet onions to the recipe by cooking them in the pan with the hamburger after it has browned. I think it would add a nice subtle flavor to the recipe. I think I'd try 1/2 a small onion diced.

Side note: I am guessing on the metric amounts for the spices. I learned today that it is important when I plan on sharing my meal that I should measure things.

This recipe took about 45 minutes from start to finish. It made 4 servings, so I froze two and kept one for lunch tomorrow.

Ingredients:
1/2 pound of penne rigate or spaghetti pasta
1/3 pound of hamburger
28 ounce can of peeled whole tomatoes
1/2 teaspoon of oregano
1 handful of fresh basil
1 1/2 teaspoons kosher salt
1 teaspoon pepper (optional)
2 cloves of garlic
4 ounces fresh mozzarella pearls
1/2 cup shredded parmesan cheese

Preheat your oven to 350 degrees. Start by boiling water for your pasta. Add salt to the water and season with salt. Cook the pasta for about half the time suggested on the box (it will continue to cook in the sauce while it is in the oven).

Brown the hamburger in a saucepan or skillet that has enough space for your sauce. When the hamburger has browned drain any leftover fat.

While your water is boiling and the hamburger is browning add all the other ingredients to a blender and pulse five or six times; this should mix everything together and chop up the tomatoes, basil and garlic. I like my sauce a little chunky, so if you'd like it smoother than hit pulse a couple extra times. Add the sauce to the hamburger and let it simmer on medium/low for five minutes. Add the pasta to the hamburger sauce. Transfer the pasta and sauce mixture to a 2 quart square casserole dish then mix in the mozzarella pearls. Finally top the pasta off with shredded parmesan cheese. Bake the pasta at 350 degrees for 25 to 30 minutes, until the sides are bubbling and the cheese on top has browned.

Martha's Baked Spaghetti and Mozzarella
www.marthastewart.com/333884/baked-spahetti-and-mozzarella

Yankee Doodle Macaroni

Tonight's dinner: Stovetop Macaroni and Cheese, Pepper Jack Burger, and Corn on the Cob.

Stovetop Mac and Cheese
2 Tablespoons butter or margarine
1/4 Cup of Milk
2 servings of your choice of macaroni -I use Smart taste elbows
1/2- 1 Cup Cheese - You can use whatever cheese you have handy. I usually try to throw in at least one slice of Kraft American slices because it makes it creamier, but use what you have. I mixed the Italian blend and Mexican blend shredded cheeses today.
Salt and Pepper to taste

A stovetop mac and cheese works just like the Kraft box kind, but there should be less sodium and fewer preservatives. So boil water and cook your pasta based on the directions on the box (this recipe is for two servings of pasta with cheese). Drain. Add butter, milk and cheeses and turn the burner on low. Let the mac and cheese bubble a bit; it will thicken as it cooks (1-2 minutes). Make sure to keep stirring the pasta throughout this process otherwise it will burn. Once the mac and cheese is the consistency that you like add salt and pepper.

Hint: If you are seeking a very creamy mac and cheese use primarily American or Oaxaca cheese. Cheddar cheeses won't melt quite as well and have a little more texture.

Pepper Jack Burger
1/3 Pound 85/15 hamburger
Pepper Jack Cheese
2 teaspoons worteshire sauce
Seasoned Salt
Pepper

This is a basic stovetop burger. When I go grocery shopping I usually buy a pound of hamburger and split it into thirds before I free it. I recently started wrapping each section in plastic wrap then you can put all three sections in a single freezer bag. It saves space in the freezer and freezer bags. Hello eco awesome!

Combine all the ingredients in a small bowl. Form the burger into a patty and cook on medium until the jucies run clear. When your burger is cooked add the slices of pepper jack cheese to the top and cover. Cook on low until the cheese is melted.

Corn on the Cob
The corn on the cob was another great purchase from teh farmers market this weekend. I slathered butter on the cob, placed it on a microwave safe plate, and covered the plate with plastic wrap. I cooked my cob of corn for 2 minutes and 45 seconds and it was perfectly steamed. If you were adding more cobs you'll increase the cook time by roughly 2 minutes a cob. Then of course add more butter and salt.

Farmers Market Frenzy

Today I made my way to the Omaha Farmers Market near Aksarben. Already having acquired peppers, dill, and cucumbers from my mother's garden there was little I needed today, so I added zucchini and sweet corn to my list of fresh produce. After scouring Martha's website for something to make I settled on combining her suggestions for sauteed vegetables and pasta.

Ingredients:
1 small/medium zucchini
1/2 a sweet yellow onion
2 cloves garlic (I used some lotus garlic it's a bit spicier than your avg garlic)
2-3 tablespoons extra virgin olive oil
1/2 pint of grape or cherry tomatoes
1 small pepper (this could be green, yellow, banana, or red I happened to have a banana pepper if your pepper is big just cut it in half and use it again asap)
1/3 of a box of penne pasta
Salt and pepper to taste
Shredded Parmesan Cheese (optional)

Start by bringing a large saucepan of water to boil.

While you are waiting on the water to boil cut the zucchini is thin slices, slice onions, dice peppers, and cut tomatoes in half. You also need to prepare the garlic by chopping it finely, or get it ready for the garlic press. Your water should be boiling at this point, so you can add your pasta to the water and follow the directions on the box.

Put 2-3 tablespoons of olive oil in a skillet and heat up for 45 seconds to a minute (the consistency of the oil should change slightly making it seem thinner). Add the garlic and zucchini and saute for about 2 minutes then add onions, peppers and salt and pepper saute for a couple more minutes (until the onions begin to brown). Everything in your skillet should be about done when you put in the cherry tomatoes. They should cook for two minutes.

When your pasta is done then you will drain the pasta and add it directly to the pan with the sauteed vegetables. I also added a little shredded Parmesan cheese directly to the top of the pasta before I ate it.