It has been a long time since I have posted, but I am ready to start again. 

Today I prepared a crock pot meal I have wanted to try for a long time, Seeded Pork Roast. This recipe comes from Better Homes and Gardens, New Crockery Cooker Cookbook , published in 1987.  Yes, I have waited a long time to try it!! It is the easiest crock pot entree I have ever made, but could be a bit pricey if you do not have some or all of the seeds on hand.  I only had to purchase dillseed, something I use occasionally in summer salads. 

Seeded Pork Roast      Serves 6

1     2 1/2 to 3 pound boneless pork sirloin roast
2 tablespoons soy sauce
1 tablespoon anise seed
1 tablespoon fennel seed
1 tablespoon caraway seed
1 tablespoon dillseed
1 tablespoon celery seed
1 teaspoon instant beef bouillon granuales
1 cup water

Trim fat from roast.  Rub soy sauce over surface of roast with fingers [I put the soy sauce in a small dish then spooned some over the surface then rubbed, spooning and rubbing until I had used up all of the liquid.]  On a large piece of foil combine the anise seed, fennel seed, caraway seed, dillseed, and celery seed [Again I combined them in a small dish then poured them on the foil.]  Roll the roast in the seeds to coat evenly [including the ends].  [This went easier than I thought it would and the seeds stuck very well to the damp roast.]  Wrap the roast tightly in foil.  Let meat stand in the refrigerator for 1 to 2 hours or overnight [I let it sit overnight]. 

Remove foil from the roast.  If necessary, cut the roast to fit into the crock pot.  In a small bowl [I used my glass measuring cup], dissolve bouillon granules in water; pour around roast, not over it.  [I think you could also use 1 cup of canned or homemade beef broth instead of the water/bouillon combination.]

Cover; cook on low heat setting 10-12 hours or on high heat setting for 5-6 hours.  [I used low heat and served after 10 1/2 hours for a 2 pound roast.  It was very tender.]

Transfer to a serving platter [I let the roast rest about 10 minutes before slicing.]  Strain cooking juices and pass juice with the roast.  [Important to strain the juice as the concentration of seeds in the juice are not as tasty as the seeds on the roast.  Also, I felt that without the juice the roast was a bit dry, perhaps because I only had a two pound roast and it may have cooked too long.  However, the juice made it very good and moist.  I also poured juice over the leftovers.  When I microwave them to reheat, they will not dry out even more and should remain moist.]

What I especially loved about this recipe was the simplicity of preparation.  I did not have to brown the meat, so clean up after prep was a breeze!!  I hate it when I have to brown a piece of meat before putting it into the crock pot.  A greasy skillet AND stove top!

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The finished roast (left)


My slices are not as pretty as the cookbook picture, but the roast was delicious.  (right)

Quick Winter Fruit Salad

This versatile salad was a staple for family meals when I was growing up. About a year ago, I needed a make-ahead salad for our small group meal, so I made this simple salad. It was a hit with everyone and has been requested several times by the group.

1 20 oz. can crushed pineapple, packed in own juice. (don't drain as the juice is the dressing)
2 navel oranges, peeled, sectioned, and cut into bite-sized pieces. (cut over mixing bowl and add juice to salad)
1 banana, sliced

Mix ingredients and chill about 3 hours.

Optional additions: Sliced strawberries (when in season), chopped nuts, or flaked coconut. Mom sometimes added halved maraschino cherries for color, but I am not sure how healthy that might be today, considering the concern over red dye.

Mac and Cheese with a Twist

Since I always have cooked chicken in the freezer (see Money Saving Hint #1), I am also looking for delicious and different ways to serve it. Recently, I found a recipe that made a hit with all of us. I have made it twice in two weeks, and I am sure we will fight over who gets the last of the leftovers. For years a quick standby family meal was a box of Mac and Cheese mixed with sauteed onions and green peppers and cooked chicken. Served with a veggie and tossed salad, it was quick and somewhat satisfying. This new recipe is not as quick, but much more tasty.

CREAMY MAC AND CHEESE WITH CHICKEN

1 cup uncooked elbow macaroni

1/2 cup chopped onion

1/4 cup chopped green pepper

2 tablespoons butter

1/4 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon dried thyme leaves

1 12 oz. can evaporated milk, or 2 cups low fat milk

2 cups chopped, cooked chicken

1 cup (4 oz.) reduced-fat shredded cheddar cheese, divided

Topping:

1/4 cup bread crumbs

1 tablespoon butter, melted

1 teaspoon minced fresh parsley

1/4 cup sliced almonds, chopped peanuts, or pecans (optional)

Cook macaroni according to package directions. Meanwhile, in a saucepan, saute the onion and green pepper in butter. Remove pan from heat and add the flour, salt, pepper, and thyme. Stir until blended. Gradually add milk and return pan to heat. (If using evaporated milk, add 1/2 cup of cooking water from macaroni). Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain macaroni; add the white sauce, chicken, and 3/4 cup of cheese. Transfer to a 2 quart baking dish coated with non-stick cooking spray.

Combine the topping ingredients and 1/4 cup cheese; sprinkle over casserole. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through and golden brown on top.

Serves 6.

Money Saving Hint #1 Cook the whole chicken

Having packages of cooked chicken in the freezer has saved both time and money when cooking family meals. I buy whole chickens when they are on sale (currently $.89 a pound when on sale, over a $1 if not**), cut them up, and stew the pieces. Then I cool the cooked pieces and pick the meat off the bone. After chopping the meat into casserole size pieces, I freeze this cooked chicken into 1 1/2 or
2 cup packages (Ziplock freezer bags make great flat packages when the air is pressed out of them) and label with date and contents.
These packages will keep in the freezer for 3-4 months and can be used for a variety of recipes such as chicken noodle soup, tortilla soup, chicken salad or filling for sandwiches, and a variety of casseroles.
The bonus to this is the delicious homemade chicken broth which also freezes well for up to 3 months and can be used to flavor cream sauces, cook pasta, use as soup stock, or in any recipe requiring chicken broth. I never have enough of this broth. It can be frozen in Ziplock bags (always use the freezer weight to avoid freezer burn), or plastic freezer containers. I freeze these in 1 cup packages. When thawed it will last in the refrigerator for 3-4 days.
After I remove the cooked chicken from the stock, I strain the broth using a colander and pouring it through cheesecloth or an old flour sack dish towel (rinse out the towel and launder it in a hot water and bleach solution). Next I cool the broth in the refrigerator for about 6 hours. The fat rises to the top and solidifies. Scrape this fat off and discard it in the trash (do not pour it down your drain!!); I save pickle and peanut butter jars for this. Since the broth has now jellied, I heat it up just enough to liquify it, then measure it and package it up.
One whole chicken will yield about 3 cups of chopped cooked chicken and 5 cups of broth.
I use a 6 quart Dutch oven to cook one whole chicken. A larger stock pot could stew more.
The following recipe is one I have used for years for this process. When I need to cook several chickens, I use the same batch of broth, cooking one chicken at a time in it.

STEWED CHICKEN

1 broiler-fryer chicken, cut up

3 stalks celery, cut up

2 carrots, cut up

1 large onion, quartered

2 sprigs of parsley

1 teaspoon salt

1/2 teaspoon dried thyme, sage, or basil, crushed

1/4 teaspoon pepper

2 bay leaves

6 cups water

Wash and skin chicken. In 6 quart Dutch oven combine chicken, celery, carrots, onion, parsley, salt, thyme (or sage or basil), pepper, and bay leaves. Add water. Bring to boiling, then reduce heat. Cover and simmer for 40 minutes.

Remove chicken, cool enough to handle, remove meat from bones; discard bones. Chop meat and package as described above.

Strain broth and follow directions above.

**A butcher told me that HEB cycles meat sales about every 6 weeks, so I buy as many as 4 chickens when they are on sale knowing it will be a while before I see the sale price again. I have found that this cycle is true of other popular meat cuts. Other meat cuts I stockpile are boneless pork chops, tenderloins, roasts, and beef roasts and sirloins. Watch your favorite store and see if you can find their sale cycles. Then plan your purchases accordingly. I have never discovered such a cycle for fish, unfortunately.