Peanut Butter Pork Chops

Peanut Butter Pork Chops by A Year of Slow Cooking

Ingredients

  • 1.5-2lbs pork tenderloin
  • 1 onion, sliced in rings
  • 1/4 cup low sodium soy sauce
  • 1/4 cup brown sugar
  • 3 tablespoons white wine vinegar
  • 3 tablespoons water
  • 2 garlic cloves, chopped
  • 1/2 cup creamy natural peanut butter
  • 2 tablespoons chopped peanuts
  • 1 lime, cut in wedges (garnish; optional)

Directions

  1. Use a 4-6 quart crockpot. Put onion slices into the bottom of your crockpot and place the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter. No need to stir–the peanut butter needs to melt before you can do so.
  2. Cover and cook on low for 8 hours. The pork will be more tender the longer you cook it.
  3. 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanut butter sauce.
  4. Garnish with chopped peanuts, and serve with lime wedges (the original author says the lime juice mixed with the peanut butter is delicious).
Advertisements

Pineapple Pork Tenderloin

Pineapple Pork Tenderloin by A Year of Slow Cooking

Ingredients

  • 3 pound pork tenderloin
  • 2 tablespoons brown sugar
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3 tablespoons cornstarch
  • 2 cloves garlic, chopped
  • 2 colored bell peppers, seeded and sliced
  • 2 tablespoons low-sodium soy sauce
  • 1/2 cup apple juice
  • 16 ounces frozen pineapple (or a can of chunk pineapple, drained and rinsed)

Directions

  1. Spray a 4 qt crockpot to prevent sugar from sticking.
  2. Combine meat, sugar, spices, and cornstarch in a plastic zipper bag. Seal and shake well to coat. Pour contents of bag into crockpot. Add garlic and peppers. Pour in soy sauce, apple juice, and pineapple.
  3. Cover and cook on low for 7-9 hours.
  4. Serve with rice or shred and serve rolled up in wheat tortillas.

Stuffed Tomatoes

Crock Pot Stuffed Tomatoes by A Year of Slow Cooking
(with modifications) 

Ingredients

  • 5 or more largish vine-ripened tomatoes
  • 1 package of Neufchatel cheese
  • 4-6 oz Feta cheese.
  • One garlic clove, chopped
  • 2 T fresh chopped basil

Directions

  1. Cut the core out of each tomato – be careful, it’s messy!
  2. In a bowl, cream together the cheese that you are going to use with the chopped garlic and basil. Stuff the cheese mixture into the cored tomatoes.
  3. Pour 1/4 cup of water into the crockpot you are going to use (4 or 5 qt will work)
  4. Nestle the tomatoes into the bottom of your crockpot.
  5. Cover and cook on low for 2-4 hours. These will not take long at all. If you overcook, it’s not the end of the world, they will just begin to lose their shape and you’ll get a stewy tomato covered with yummy cheese.

Garlic Mashed Potatoes

Slow Cooker Garlic Mashed Potatoes by A Year of Slow Cooking

Ingredients

  • 4 large potatoes (I prefer Yukon golds but any type should do)
  • 2 T melted butter
  • 2 T olive oil
  • salt and pepper
  • About 8 garlic cloves

Directions

  1. Peel the garlic and cut it into long slivers.
  2. Wash your potatoes, and pat dry. Carefully cut slits into each potato about 1/2 inch thick almost do the very base. The potato should start to separate a bit like an accordion.
  3. Shove as many garlic slices as you can in each slit of each potato.
  4. Nestle the potatoes into a 6qt crockpot.
  5. Liberally salt and pepper. Combine the melted butter with the olive oil and drizzle over the top of each potato, trying to get some in the garlic-filled slits, if you can.
  6. Cover and cook on high for 2-4 hours or on low for about 6. They are done when the potatoes reach desired tenderness.

We ate these with Herb Roasted Chicken.

Herb Roasted Chicken

Herb Roasted Chicken with Summer Tomatoes by A Year of Slow Cooking

Ingredients

  • 4 pounds chicken, whole or parts, your choice
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons herbes de provence
  • 1 teaspoon smoked paprika
  • 8 vine-ripened tomatoes
  • 1/2 cup white wine

Directions

  1. Use a 6-quart slow cooker.
  2. In a small bowl, combine dry spices and set aside. Wash chicken, remove neck and giblets, and try to cut off as much skin as you can using poultry shears. If the chicken is fully thawed, this is much easier to do. Rub the seasoning mixture on all sides of the bird, inside and out and place into your stoneware. I chose to put the chicken breast-side down to keep it extra moist.
  3. Wash and cut the stem off of each tomato, and place on top. Pour the white wine in, and cover the slow cooker. Cook on low for about 7 hours. Carefully remove the bird from the pot.
  4. Of desired, retain the drippings to make a pot of steamed rice (skim off any fat)

Cranberry Roast

Super Simple Cranberry Roast (beef or turkey) by A Year of Slow Cooking

Ingredients

  • 2-3 pounds beef or pork roast or stew chunks
  • 1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
  • 2 tablespoons low sodium soy sauce
  • 2 cups whole berry cranberry sauce (canned or homemade)

Directions

  1. Add the meat to a 4qt slow cooker. Add the onion, soy sauce, and cranberry sauce and soy sauce. Do not add water.
  2. Cover and cook on low for 7-9 hours.

Turkey Tetrazzini

Slow Cooker Turkey Tetrazzini by A Year of Slow Cooker
(some modifications) 

Ingredients

  • 1 (16-ounce package) wheat spaghetti noodles, cooked
  • 1-2 pounds turkey breast, cut in small chunks
  • 5 ounces sliced mushrooms
  • 1 small onion, diced
  • 1 cup frozen peas
  • 1/2 teaspoon pepper
  • 1 (8-ounce) package Neufchatel cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 cups chicken broth
  • salt to taste at the table

Directions

  1. Spray a 4qt or 6qt cooking spray.
  2. Mix all of the ingredients except the pasta together and place into the crock pot and cook on low 6 hours.
  3. Add cooked pasta and cook on low for 1 more hour.

Pecan Topped Baked Sweet Potatoes

Pecan Topped Baked Sweet Potatoes by A Year of Slow Cooking

Ingredients

  • 4 peeled and sliced (1/4 inch thick) sweet potatoes
  • 1 can whole-berry cranberry sauce
  • 1 cup nonfat evaporated milk (in a can in the baking aisle—I don’t know how fresh transfers)
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • 2-4 T butter (you can control the amount)
  • 1 cup chopped pecans
  • 2 cups crumbled pretzels

Directions

  1. Spray a 4qt crock pot with cooking spray.
  2. Peel and slice the sweet potato and stagger-stack in your crockpot. Cover with the 3/4 cup of brown sugar. Open the can of cranberry jelly and squish it out all over the top of the sugar and potatoes.
  3. Mix the 1 tsp of vanilla with the cup of milk, and pour over the entire top.
  4. Slice the butter, and dot it on top.
  5. Crumble the pretzels and mix them with the chopped pecans. Sprinkle over the top.
  6. Cover and cook on low for 5-6. This is done when the sweet potatoes have reached desired tendency.
  7. Unplug and uncover. Let sit for 15 minutes before cutting into.

Apricot and Date Chicken

Slow Cooker Chicken with Apricots and Dates by A Year of Slow Cooking

Ingredients

  • 1 1/2 pounds chicken meat (boneless, skinless)
  • 1 large yellow onion, finely diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup dried apricots, coarsely chopped
  • 1/2 cup dried pitted dates, coarsely chopped
  • 3/4 cup chicken broth
  • 1/4 cup orange juice

Directions

  1. Put the chicken into the bottom of a 4 to 6-quart slow cooker.
  2. Add diced onion, and spices. Sprinkle on the apricots and dates. Pour the broth and orange juice evenly over the top.
  3. Cover and cook on low for 6-7 hours.  The chicken should be quite tender and shred easily with a fork. If your chicken isn’t tender enough, stir well and cook for a bit longer on low.
  4. Serve with quinoa or brown rice with the juices.

VITAL Study!

Are you a female aged 55 or older, or a male aged 50 or older? Do you want to help determine the effects of vitamin D and omega 3 fatty acids on cancer prevention? If so, PLEASE consider participating in the VITAL study. I have no affiliation with this study. It is being run by the NIH , Harvard Medical School and Brigham and Women’s Hospital in Boston. Check out the FAQs here and go here to request more information.

In recent years there has been a lot of hoopla about vitamin D and omega 3 fatty acids on a variety of health conditions. The data are inconclusive on the effects, so this study is going to be extremely important in determining what health providers’ recommendations will be.

To learn more about vitamin D, check out these sites:

  • Listen to this awesome program by People’s Pharmacy (number 486)
  • Dr. Hollick’s Vitamin D Blog
  • The Vitamin D Council’s Website
  • The CDC’s report on the vitamin D status of Americans
  • Article on Vitamin D insufficiency in Americans
  • A shameless plug for an article I wrote with a professor in 2009 on Vitamin D (very easy to ready, low technical jargon)

To learn more about omega 3, visit these sites:

  • University of Maryland Medical Center website
  • WebMD website
  • National Center for Complementary and Alternative Medicine’s Website
  • Mayo Clinic’s Website