ChowBaby

happy new year pork and sauerkraut!

the theme of the last 24 hours has been growth and passion. lots of talk about following dreams. being true to yourself. being inspired by family and friends. and being grateful for all of it. (did i mention i watched Man on Wire last night and was totally blown away?!) reading stacie's post from today about love and family and food... well, i can't really say it any better than she already did. except that i'm eternally grateful for connecting with a woman/mama/friend who inspires me to cook better food for my family every day. (for the record, stacie is a way better cook than i. but who cares, right? because i've also learned it isn't about being the best cook—it's about cooking with love.)

so in the spirit of the holiday, i went digging in my own family history. every new year's day, as far back as i can remember, my pennsylvania dutch grandparents and parents made pork and sauerkraut. (for those of you unfamiliar with sauerkraut, it's a german fermented cabbage.) according to tradition, if it pork and sauerkraut is your first meal of the new year it will bring good luck to you and your family. so here's today's slowcooker version. a little bit savory. a little bit tangy. and a whole lotta easy. and here's to happy eating with family and friends the whole year through.

slowcooker pork and sauerkraut

4 lb pork loin

sea salt and fresh ground black pepper

2 tbsp olive oil

2 cups sauerkraut (drained)

1 tsp caraway seeds

2 cups (give or take) chicken broth

sprinkle pork loin with a little sea salt and fresh ground black pepper. heat saute pan on stovetop on high heat. add olive oil. add pork loin and quickly brown all sides. transfer pork loin to crock pot. add caraway seeds. add sauerkraut. add chicken broth until pork loin is just covered. cook on low for about 10 hours. (if you're in a hurry, you can also cook on high for 1 hour and then on low for about 5 or 6 hours). serve with biscuits, dumplings, or mashed potatoes, if you like. we ate ours with a loaf of bread and plenty of spicy brown mustard.

—m

Filed under // cook cooking easy family eating food attitude holiday parenting pork recipe slow cooker tricks and techniques

Comments [1]

slow cooker beef stew on the cheap cheap

the economy is making me more conscious of how i shop, what i buy, and what i cook for my family on a daily basis. we're able to still eat organic by planning meals and shopping lists to avoid impulse buying, making extra to freeze in individual portions so we have lunches to take to work and school, eating less meat to reduce food costs, and making a commitment to eating our leftovers.

i think i figured out how to accomplish everything i'm trying to do with one kitchen essential: the slow cooker! my new favorite tool (take that, stacie's kitchen shears!). a few mornings a week, while i'm packing atticus' lunch and downing enough coffee to cope with his fun new 5:30 am wake-up time (anyone with any advice on that?), i make use of my "magic meal maker." i swear that thing turns everything yummy. by the time i get home from work, dinner is ready, the apartment smells like home, and i can relax around the table with the family. focusing on what really matters. like whether atticus got any time-outs at school or peed his pants.

here's the recipe for the stew i made sunday for dinner and ate today for lunch (it's more veggie than beef and even better reheated—and i used all organic ingredients):

1 lb inexpensive beef stew meat (like chuck), cut into 1 inch cubes
3 tablespoons flour
1/2 can of tomato paste (about 3 tablespoons)
2 tablespoons balsamic vinegar
1/4 cup chicken stock
1 lb carrots, washed and peeled, cut into 1 inch cubes
1 lb red potatoes, washed and cut into 1 inch cubes
1 lb onions, peeled and cut into 1 inch cubes
4 cloves garlic, mashed
1 bunch kale, washed and chopped
2 bay leaves

place beef in slow cooker. add flour, tomato paste, vinegar, and chicken stock. add carrots, potatoes, onions, and garlic. fill remaining space with kale. place two bay leaves on top. cover. set to low heat for 8 hours (probably about 5 hours on high heat if you're in a hurry). before serving, add salt and pepper for the grown ups and leave it out for the little ones. (and make sure you cool and freeze the extra that night so all the veggies in your reheated leftovers don't make anyone—ahem—gassy.)

-m

Filed under // beef dinner eat economy family eating organic parenting recipe slow cooker tricks and techniques

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slow cooker

happy new year pork and sauerkraut!

slow cooker beef stew on the cheap cheap