7 Slow-Cooked Crockpot Lunches | Food Republic.
It’s that time of year again when the weather turns cool and thoughts turn back to the slow cooker to make soups, stews and chili. Here are some great recipe ideas from Food Republic about things that you can do in your slow cooker and make great lunches for these cool fall days for you at home, to being to the office or for the kids to bring to school in a thermos. Check it out!
Thin-Crust Pizza – Cooks Illustrated.
I don’t often make my own dough for anything because we have such a small kitchen and no counter space to do it, but this one sounds like it is worth giving a try. If I am going to eat pizza, I would choose a thin crust every time and it looks like this one will come out perfectly. I haven’t tried it yet, but I plan to give it a shot and you should too! If you have tried this one, let me know how it has worked out for you so we can see it.
After spending a wonderful week in Dublin last week, it’s time to get back to the real world of work, school and chores around here. That means back to cooking dinner, and yesterday I decided to make some pork loin. I had gotten the recipe from a Williams-Sonoma link I posted here on the blog a while back but I hadn’t had the chance to cook it yet. Last night I gave it a shot, and I can tell you it turned out great and the lentil salad was out of this world.
Roasted Loin with Lentil Salad
1 cup lentils
4 cloves garlic, thinly sliced
1 bay leaf
6 cups chicken stock
Salt and ground pepper
1 pork tenderloin, about 1 pound, trimmed of excess fat
1 tablespoon plus 1/4 cup extra-virgin olive oil
4 sprigs fresh rosemary
1 tablespoon whole-grain mustard
1 tablespoon red wine vinegar
1/2 red onion, thinly sliced
1/2 cup fresh flat-leaf parsley leaves
In a saucepan, combine the lentils, half of the garlic, bay leaf and stock. Season well. Bring to a boil, reduce heat and simmer the lentils until tender, about 45 minutes. Let the lentils cool in stock.
Preheat the oven to 400 degrees. Season the pork well with salt and pepper. In a ovenproof saute pan over medium-high heat, warm 1 tablespoon olive oil. Sear the pork, turning occasionally, until well browned, 6 to 8 minutes total. Add the remaining garlic and rosemary. Place the pork in the oven and roast until the juices run clear when the pork is pierced with a knife, 15 to 20 minutes. Remove from the oven and let rest for 5 minutes.
Meanwhile, drain the lentils and put them in a bowl. Add 1/4 cup olive oil, mustard, vinegar, onion and parsley. Season and toss to combine. Spread on a serving platter. Slice pork thinly, arrange on lentils and serve.
The lentils tasted great. The combination of the mustard, red onion and red wine vinegar add just the right tang and bite to the lentil salad. We also had enough left over that we can use it as a side dish again later this week with one of our other meals. I also served this with some brown rice and steamed green beans.
For the rest of this week, I plan to post some recipes of things we ate while in Ireland. I will also give some of my observations about the food and pubs and the style of cooking that we observed while we there. It was a great experience on many levels for me, with the food aspect being just one of them. You can check my other blog at The Office of Iguana Flats this week for some of my more personal outlooks on the trip.
I also have some recipes planned for this week that we’ll be using in the coming days that I hope to get up on the blog soon as well. Check back and see what we had in Ireland and what I’ll be making in the coming days. Fall is coming, so we are planning lots of soups, stews, and slow cooker meals. I also recently subscribed to Cook’s Illustrated and got a few great recipes from there this month that I plan to cook soon. Boy, we have a lot to cover! Until next time, enjoy your evening and enjoy your meal!
Weekend Project: Brew the Perfect Cup of Coffee.
It’s National Coffee Day! There are few things in the food world I like more than a good cup of coffee, and here are some good guidelines on how to make one from Williams-Sonoma. Treat yourself to an extra good cup this morning or all day long!
Michelle and I just got back from our trip to Dublin and had some great local food that I plan to write for the blog this week. Check back in and see how the trip went, what we had and some recipes to share!
5 Steps to Perfect French Fries | The Feed.
Okay, so they may not be the healthiest food in the world, but everyone loves french fries. At least one time in your life you need to try making homemade fries. I can promise you that it is worth the effort you put into it. It may not be something you can do all the time, but trust me, you will like them better than anything you ever bought in a store. Follow these five great tips from Cook’s Country and you will never look at Ore Ida’s the same way again. Check it out!
5 Easy Prep Tips Every Self-Respecting Cook Should Know | The Feed.
Sure, you probably know some this stuff already anyway, but in case you didn’t, these are some great prep tips for things that you might do often in the kitchen from Cook’s Country. I know I work with avocados, butter and cucumbers a lot, so these are helpful if you didn’t know them already. Check them out!
Recipe Roundup: Pork Loin, 4 Ways.
I love to make a nice pork loin for dinner. As a matter of fact, I have one that I am going to cook later on this week and just may try out one of these recipes to go with it. There’s nothing like it with a nice little crust on it and some good veggies to round out a meal. Williams-Sonoma gives these four different recipes to try things out with the pork. Check it out and let me know which one you would like to try!
9 Essential Wings Recipes To Kick Off Football Season | Food Republic.
It’s getting close to fall and it’s the start of football season, and one of the most important snack foods for any game is wings. I absolutely love wings of all kinds and am always looking for a new way to make them. Here are nine recipes from Food Republic that give you a great variety of wings to try out for different weeks or different parties. Check them out.
I know I haven’t been able to blog lately. I’ve had too much work and lots of things going on at home, but I do have a backlong of recipes to share and I hope to be able to get back to them all very shortly. Just hang in there, I’ll have time, I promise! Thanks!
Even with summer coming to an end. you can always make kabobs indoors if you want to. Either way, it’s a great party food and gives you a chance to experiment with new combinations and marinades. These 5 suggestions from Williams-Sonoma are great recipes for beef, fish, vegetables and even fruit. Check it out!
I plan to get back to a regular schedule this week. Things have been a little crazy around here lately, but I think we are just about on track and with school starting up again, our schedule will get somewhat back to normal, so that means my cooking schedule will be back together too. I hope to have some good recipes this week and I plan to get back to my other blog that I have neglected too long this week as well. See you there!
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