This easy slow cooker chickpea curry is a perfect, economical vegetarian dinner recipe!
I am a lazy cook when it comes to feeding myself. Times when the Godfather travels for work, I eat a lot of eggs, oatmeal, salad, and slow cooker dishes. Things that are easy to prepare, and use a minimal number of dishes. Before little ones, I would often make a large slow cooker dish, like this slow cooker chickpea curry, at the beginning of his trip and eat that the rest of the trip. Now that I have people to cook for even when he’s gone, I don’t do this quite as often, but still make a few favorites for the family from time to time. (more…)
Slow cooker guava glazed meatballs is a great dish to serve at parties! This recipe is a unique spin on traditional slow cooker meatball recipes.
The first time I truly understood the power of the slow cooker meatball as a powerhouse appetizer was at my baby sister’s rehearsal dinner. To keep costs down, they opted to have a casual rehearsal dinner with a mix of homemade and store-bought foods. I made a few easy desserts and large lasagnas and bagged salad was purchased at a warehouse club. For appetizers, we served a few assorted purchased items, and slow cooker meatballs. Can you guess what disappeared first? (more…)
Fresh cranberries and in-season pomegranates make a perfect pairing in this easy slow cooker pomegranate cranberry sauce recipe!
Last year, I really fell in love with fresh cranberries. I put cranberries on baked brie, in orange bars, scones, nothing was safe! In fact, our cranberry sauce last year was just an extra batch of the topping I made for the baked brie. But this year, when I picked up fresh cranberries, I wanted something different. Having just been lured into purchasing a small mountain of gorgeous ruby pomegranates, combining cranberries and pomegranates into a sauce only seemed natural. I’m glad to report that the results are delicious, and with the help of a slow cooker, easy! (more…)
This is The Cuban Sandwich recipe, for The Cuban Sandwich. Cuban sandwiches are easy to make, they’re a staple at restaurants and walk-up windows all over Miami, and they are just one of those South Florida street foods everyone knows. And there is one way to make them. Period. It involves 6 simple ingredients: Cuban bread, mustard, Swiss cheese, pickles, mojo pork, and sweet ham. That’s it. No aioli, no salami, no onion, no lettuce, no lots of other things I’m seeing on Cuban sandwich recipes nowadays. But it’s okay, this is why I’m here, to teach. 😉 (more…)
Only a few weeks to go until it’s officially Spring and I can put our first “real” winter (the kind with snow) behind us! A “winter person” I am not. It’s lovely to visit after a fresh snow, but the frigid temperatures, grey skies, and not nearly enough “Winter Wonderland” type scenes to make up for it all winter style of Northern Virginia needs to be replaced by spring, flowers, and sun dresses. While we wait out these last few weeks, I’d like to share with you one of our new favorite slow cooker dishes. In fact, my mouth is watering as I type this and I may just be making this again this week or next.
I really wanted to make a dish that tasted like warm weather, inspired by the delicious Hawaiian food we tried while living in California. So a little sweet, a good bit of savory, satisfying, with flavors that develop best cooked low and slow and make even better leftovers! I also had to be able to make it with what I had in the house because icy roads and my mental trip to tropical climates are clearly in juxtaposition and I didn’t want to leave my happy place (inside, where it’s warm).
I will admit we didn’t have pineapple in the house, so I made the Godfather go get it so I could make this recipe as envisioned, and he thought it was worthwhile even though he’s usually not a pineapple fan. It can be omitted, but I really like the flavor contrast it provides. If you don’t have a grill pan, you can “grill” it in a skillet. You just won’t get the grill marks.
I cannot tell you enough how amazing the leftovers are from this recipe. I thought we would freeze some after, but we ended up eating leftovers for two or three days straight. We had bowls once or twice more, scrambled the pork with eggs, had it on salad, and even made grilled cheese sandwiches with white cheddar. It was delicious every. single. time.
Note: This recipe was developed for the Healthy Solutions spice blend contest. A packet of the spice blend was provided to each participant in the competition for recipe development.
Slow Cooker Sesame Ginger Pork with Grilled Pineapple
1 14 ounce can pineapple slices in water or juice (not syrup!)
2 tbsp honey
1.5 tsp Healthy Solutions Sesame Ginger Seasoning
1 tbsp unsalted butter
Cooked white or brown rice to make bowls
Heat 2 tbsp oil in a heavy bottomed pan over high heat. While the oil is heating, sprinkle the salt on the pork.
When the oil is very hot (just barely starting to smoke), place the pork in the pan to sear. Cook the pork 4-5 minutes on the first side and 3-4 minutes on subsequent sides until you get a nice brown sear. Turn 2-3 times to sear on all sides.
While the meat is searing, chop the onion and place it in the bottom of your slow cooker and mix together all other ingredients except the corn starch and water in a bowl.
Place the seared pork over the onions, pour the sauce over the pork, cover, and cook on low 7-8 hours until the pork is cooked through and shreds easily with a fork.
When the pork is ready, remove the pork loin from the slow cooker and turn the heat to high.
Mix 1 tbsp cornstarch in 2 tbsp water and stir into the sauce. Cook for 10 minutes to thicken while you shred the pork.
Add the shredded pork back into the slow cooker and stir to coat well with the sauce.
Melt the butter in your grill pan over medium-high heat.
Warm the honey in a saucepan over medium low heat or in the microwave for about 10 seconds and then stir in the sesame ginger seasoning.
Drain and pat dry the pineapple slices, brush on both sides with the honey mixture.
Place in the grill pan or skillet and grill 5 minutes per side until the honey has slightly caramelized.
To make rice bowls, serve shredded pork and grilled pineapple over cooked white or brown rice.