Sunday, January 31, 2010

Weekend Eats Recap

I'm normally too busy eating on the weekends to regale you with photos and recipes of what I made and home and/or where I dined. So, here's a lovely photo montage for you!

Friday: Slow-Cooker Chinese Peanut Butter Pork

1.5-2lbs pork tenderloin
1 onion, sliced in rings
1/4 cup 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 (garnish)

Put onion slices into the bottom of your crockpot. Put 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. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it. 1 hour before serving, flip the meat over in the crock to allow the other side to soak up the sauce. Garnish with chopped peanuts, and serve with lime wedges.

This was a lot tastier than I thought, but I'd make one change next time - use regular peanut butter instead of the natural, which tends to be far less sweet. I suppose you could always up the brown sugar measurement, too.
Otherwise, it was pretty legit, especially when you break up the loin a bit before serving and drizzle it with the juices from the pot - which at that point will be a mixture of rendered liquid fat, soy sauce, peanut butter and onions.

Saturday: Slacker Ham Steaks

I didn't feel much like cooking, so I threw together some things we had around in the fridge and pantry. Blistered two ham steak in the cast iron skillet, whipped up some garlic-parmesan smashed potatoes with the leftover new potatoes we had from the chicken hash, steamed some veggies and made a few biscuits. Dinner was ready in less than 20 minutes!

Sunday: Slow Cooker White Bean Chicken Chili

This is a recipe from Skillz over at The Incredible Shrinking Women.

3-4 large chicken breasts, raw and diced
1 sm white onion, chopped
3-4 cloves minced garlic
2 cups chicken broth (add a little at a time, I like it thicker, so I only add about a cup)
1 tsp ground coriander
1 tsp oregano
1/2 tsp cayenne
1/8 tsp black pepper
2 tsp cumin
4 oz chopped green chiles
1 bag frozen corn
2 regular ass cans Great Norther Beans, drained and rinsed

Throw all the stuff in a crockpot, cook on low 5-6 hrs, or until chicken is done. At the end, add salt to taste. Top with sour cream, shredded cheese, diced tomatoes & green onion.

I chose to amp up the cayenne at the end, as well as adding a dash of regular chili powder and a good couple teaspoons of salt. I thought it was crazy delicious, but was shocked that it earned a big fat A+ from Mr. FvF, which is a rare occurrence for something that has an entire onion in it. Plus, any meal that allows me to read while it makes itself is an A+ in my book, too.


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