I have made this twice and it turns out awesome each time. The only problem, it takes 8-10 hours to make. If you have a day at home, go ahead and put this on. Your mouth will be watering after 4 hours.
Crock Pot Pork and Cabbage (original recipe)
1 head cabbage, chopped
pork tenderloin (probably could do 2 at the same time if needed)
sea salt or kosher salt
chicken stock
1. Put the cabbage at the bottom of a crock pot.
2. Place pork on top.
3. Sprinkle salt all over liberally.
4. Add enough chicken stock to coat the bottom of the pan.
5. Put it on low for 8-10 hours.
6. Check at 6 hours and the pork should fall apart. If not, add more chicken stock and continue to cook.
It's ok if the cabbage looks burnt or stuck to the sides of the pan. It will all come together in the end. Yum-O!
Saturday, December 27, 2014
Sunday, December 14, 2014
Simple, Quick Soup
After several heavy meals, we were in search of a light soup for dinner one night. I stumbled upon this one for Chicken Noodle, but didn't have the chicken or noodles. I liked the base recipe so I started to experiment with what ingredients I had in our kitchen.
From Foodnetwork.com Tyler Florence's Chicken Noodle Soup
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices (I chopped mine more finely and used baby carrots)
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices (I chopped mine more finely)
4 fresh thyme sprigs (used 1tsp dried)
1 bay leaf
2 quarts chicken stock, recipe follows (I used store-bought)
8 ounces dried wide egg noodles (omitted)
1 1/2 cups shredded cooked chicken (used some corned beef I had in my freezer)
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
Family Factor: surprisingly good
Stomach Factor: good and mild
Time Factor: very quick
The good news is that I think I found my first recipe for gluten free (omitting the pasta) cooking during Christmas week!
From Foodnetwork.com Tyler Florence's Chicken Noodle Soup
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices (I chopped mine more finely and used baby carrots)
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices (I chopped mine more finely)
4 fresh thyme sprigs (used 1tsp dried)
1 bay leaf
2 quarts chicken stock, recipe follows (I used store-bought)
8 ounces dried wide egg noodles (omitted)
1 1/2 cups shredded cooked chicken (used some corned beef I had in my freezer)
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
Family Factor: surprisingly good
Stomach Factor: good and mild
Time Factor: very quick
The good news is that I think I found my first recipe for gluten free (omitting the pasta) cooking during Christmas week!
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