Aunt Gloria’s Slow Cooker Pork and Sauerkraut

Some of my best memories are from my Aunt Gloria and Uncle John’s house – - truly the old-fashioned kind. I remember riding my big wheel at the side of their house, near wide green cellar doors, passing by the tire swing where my cousins and I played. Uncle John built us a tree house in the back, and a see-saw. In the summer, my aunt would grow corn and tomatoes, and she always had red geraniums. But what really brings back warm childhood memories is the smell of Aunt Gloria’s pork and sauerkraut. It’s what my Aunt Gloria is known for the best. When it’s cooking, I feel like I’m back in her cozy house, with her wood stove cracking away, and Jenny and I playing Barbies.

I can’t say this is her exact recipe, because I don’t think she ever measured it out. I am making pork and sauerkraut for dinner tonight, and took notes while I put it together so I can share the recipe with you. It looks homely, and when I’ve put it on a platter, I’ve had guests actually scrunch their faces and say, “oh, looks good,” in not a very convincing manner. But when they take a bite of this dish, there is always an eyebrow-lifting moment of both surprise, and relief. This dish is a must-try — it is not only delicious, but budget-friendly. You should check out your dollar store for the cans of sauerkraut, and you can get pork butt for 79 cents a pound or less on sale. Serve this with mashed potatoes.

Aunt Gloria’s Slow Cooker Pork and Sauerkraut

• 3-4 pound pork butt roast
• 4, 14 ounce cans of sauerkraut
• 1 1/4 cups brown sugar (don’t add less)
• 1 TBSP caraway seed
• 1 red delicious apple, sliced in large chunks

Place roast in crockpot, and sprinkle with salt and pepper. In a colander, drain sauerkraut but DO NOT RINSE. Add brown sugar, caraway seed, and apple. Stir. Place mixture over roast and cook for about 8 hours or until roast is falling apart. Serve with mashed potatoes.

Red Beans and Rice – Solution for Holiday Ham Bone

After a big ham dinner there is always the dreaded task of what to do with the ham bone. In the past, I have watched my hostess trying to saw off every last bit of meat, wondering aloud what she should do with this clunky holiday has-been. Once the star of the show, it’s now a nuisance. I offer suggestions for its use, and she lifts her eyebrows to the possibilities. But after quietly realizing the ham bone will just end up taking up space in her fridge,  finally with  a sigh, she offers it to me. Trying not to get too excited, I accept and wrap it up. Upon leaving her home, I greedily tuck the treasure under my arm, as I promise this ham bone it will produce great things. This is a star that will shine again.

This recipe is the quintessential budget recipe, and will feed an army. While the word “spicy” is in the title, it really isn’t spicy at all. I serve this with brown rice and one of my cornbread recipes. This freezes well, as does your ham bone, if you want to use it at a later time.

Spicy Red Beans and Rice

Taste of Home

• 1 pound dry red kidney beans
• 2 teaspoons paprika
• 1/2 to 1 teaspoon cayenne pepper
• 1 teaspoon freshly ground black pepper
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 quart water
• 1 large smoked ham hock
• 2 to 2 teaspoons salt
• 1-1/2 cups chopped celery
• 1-1/2 cups chopped onion
• 2 garlic cloves, minced
• 1/2 teaspoon hot pepper sauce
• 3 tablespoons minced fresh parsley
• Cooked rice

Sort and rinse beans. In a large Dutch oven or kettle, place all ingredients except parsley and rice. Bring to a boil, then simmer, covered, 3 to 4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy.  Just before serving, remove bay leaves and stir in parsley. Serve over rice. Yield: 8 servings.

Slow Cooker Pulled Pork

I had to get up and be out of the house by 7:30 this morning, so I literally took 3 minutes and put my main dish for dinner in the slow cooker. Tonight, prep for our feast was quick, and the cost was meager.

I pulled a four-pound pork butt roast out of my reserves — I got it for 89 cents a pound. My roast was just under $4. Tonight we ate 1/3 of the pork roast (which is bone-in so it’s not as much as it sounds) for a total of $1.33. We also ate 1  1/2 cans of green beans for 50 cents, and sweet potatoes (I made them into oven-fries), which were on sale for 39 cents a pound. Including a couple of  ingredients beside those mentioned, dinner for four came in at $2.54. My family ate one fantastic meal tonight for 85 cents a serving. I would say hold the applause, but don’t you think it’s deserved here?

The slow cooker is the perfect tool to bring out the best in pork butt. I buy the bone-in because it is cheaper, and really the bone isn’t that big. I cut off as much as the fat  pad as I can, but the rest I just pick through after it’s done cooking. This recipe uses coffee, which gives it a mahogany flavor. I also add a bit of liquid smoke. I have never eaten pulled pork without barbecue sauce, but the “gravy” it makes is literally making my mouth water as I type.

Sarge’s EZ Pulled Pork BBQ

Adapted from Allrecipes.com, Submitted by Sgt. Rock

• 1 (5 pound) pork butt roast
• 2 tsp liquid smoke
• salt and pepper to taste
• 1 (14 ounce) can beef broth
• 1/4 cup brewed coffee

Rub roast with salt and pepper, and place in the slow cooker. Mix broth and liquid smoke. Pour broth mixture and coffee over meat.

Turn the slow cooker to low, and cover. Cook for 6 to 8 hours, or until the roast is fork tender.

Carefully remove the roast to a cutting board. Pull the meat off the bone with a fork. You may also chop it with a cleaver afterwards, if you like it really finely cut. Strain the juices in the slow cooker and pour over meat.

Moist Thanksgiving Turkey – - A Cutting Edge and Easy Way

Moist Thanksgiving Turkey with Stuffing

 

Dry Brine Turkey with Dressing

My first try at dry-brining – - hope it turns out.

I have to admit something – - I have a problem with overcooking my meat. I’m ashamed, very ashamed, but I’m always afraid I am going to undercook and take a bite of raw chicken or pork. Then I discovered a technique called brining, which makes it difficult to ruin your meat by overcooking. Brining is traditionally done with kosher salt, ice water and seasonings. However, I just read an article about a cutting-edge and more convenient way to brine your Thanksgiving turkey – -  dry-brining.

If you have ever tried brining a giant Thanksgiving turkey it can be very difficult to find a vessel big enough, and then fitting that giant vessel into your refrigerator. Said Thanksgiving expert and cookbook author Rick Rodgers, “The salt draws a tiny bit of moisture from the bird and opens the skin pores.  This moisture mingles with the salt and works its way into the turkey muscles, seasoning the bird throughout through osmosis.  It is much less awkward than brining with gallons of salt water!” Sounds good to me.

I am for sure going to try this dry-brine method this year. Besides just using salt water, I’ve also brined pork chops with seasonings and buttermilk, which is a tenderizer itself. I’m  posting Cooking Light’s Buttermilk-Brined Pork Chop recipe, and I suggest roasted butternut squash and roasted green beans as a side. Some wild rice pilaf would be nice too. I am also posting the dry-brine recipe, but I just want to say that I am not personally doing the Dijon gravy, and I sure as heck am not roasting any gizzards, hearts or necks. Gross. Do what you want though. I suggest clicking on this link and reading reviews from those who have actually made this recipe. If any of you try dry-brining this year, please let me know. I will do the same.

Salted Roast Turkey with Herbs and Shallot Dijon Gravy

Bon Appetit

Herbed Salt:

• 1/3 cup plus 1 tablespoon coarse kosher salt
• 1 1/2 teaspoons dried rosemary
• 1 1/2 teaspoons dried rubbed sage
• 1 1/2 teaspoons dried thyme
• 1 teaspoon black peppercorns, crushed
• 3 small bay leaves, coarsely torn
• 1 teaspoon finely grated lemon peel

Turkey:

• 1 14- to 16-pound turkey (neck, heart, and gizzard reserved)
• 1 large onion, chopped
• 1 large celery stalk, chopped
• 1 whole lemon, chopped with peel
• 1 teaspoon dried rosemary
• 1 teaspoon dried rubbed sage
• 1 teaspoon dried thyme
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 cups (or more) Golden Turkey Stock

Gravy:

• 3 1/2 cups (about) Golden Turkey Stock
• 2/3 cup chopped shallots
• 1/2 cup all purpose flour
• 1/2 cup dry white wine
• 2 tablespoons Dijon mustard
• 2 teaspoons chopped fresh rosemary

For herbed salt:
Rub first 6 ingredients in small bowl to crush herbs finely. DO AHEAD: Can be made 1 week ahead. Cover; store at room temperature. Stir in peel before using.

For turkey:
Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.

Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups Golden Turkey Stock.

Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.

For gravy:
Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/2 cups total.

Place roasting pan over 2 burners on medium heat. Add 1/2 cup reserved fat and shallots; sauté 1 minute. Whisk in flour. Cook until roux is light brown, whisking constantly, about 2 minutes. Whisk in wine, stock mixture, mustard, and fresh rosemary. Bring to boil, whisking to blend. Boil until gravy coats spoon, about 3 minutes. Add neck, heart, and gizzard, if desired. Season with salt and pepper.

Serve turkey with gravy.

Buttermilk-Brined Pork Chops

Cooking Light

• 2 cups fat-free buttermilk
• 2 tablespoons kosher salt
• 2 tablespoons sugar
• 1 tablespoon grated lemon rind
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh sage
• 4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
• 2 teaspoons freshly ground black pepper
• Cooking spray

Combine first 6 ingredients in a large zip-top plastic bag; shake well to dissolve salt and sugar. Add pork; seal and refrigerate overnight, turning bag occasionally. Remove pork from bag; discard brine. Pat pork dry with a paper towel. Sprinkle pork with pepper.

Heat a large nonstick grill pan over medium-high heat. Coat the pan with cooking spray. Add pork; cook 3 1/2 minutes on each side or until desired degree of doneness.

Crockpot Pork Chalupas

Most nights I feed my family of four a really nice dinner for $3 to $3.50 total. But tonight I did even better than that. The giant pot of food pictured here was only $5.19 and made enough for 12 people. And it was easy. And, it was crock pot. My college roommate Lisa requested more crock pot recipes, so here you go.

When you are on a budget, it can make you feel sorry for yourself when you see other girls throwing all kinds of organic produce and prettied-up food packages into their carts, with no double-taking on the price of things. But the truth is, a lot of  girls are like me. We end up with newsprint on our foreheads from thumbing through sale fliers, and rubbing our brows in concentration after trying to put together a menu on sale items. Pity  us not, girls with a big grocery budget. We are happy for you, but we can cook great meals too with some real planning.

If you want to cook great meals for less, follow these rules:

* Stock up on pantry staples on sale and with coupons. Pantry staples can mean things like red and white wine vinegar, molasses, dried herbs and spices. However, it also means canned tomatoes, pasta, rice and dried beans. (please don’t buy instant rice — total waste of money!) If you stock up on pantry staples, you can literally go to the store and just buy what is on sale and create meals. Check out your dollar store — they will likely have a lot of your pantry staples.

* Buy meats and cheeses on sale, or at Warehouse stores, such as Costco or Sam’s Club and stock up. I get ground beef for $1.88 a pound on sale in large packages, for instance. I freeze the meat into 1 pound portions. I also use pork shoulder/butt a lot. My cousin actually just got it for 79 cents a pound, and I was totally jealous because I just paid 89 cents a pound. Green with envy I tell you. Green.

* When buying cheese on sale, also freeze into portions. I buy shredded mozzarella at Costco and freeze into 8 oz portions. Or, you can flash freeze it by spreading out evenly on a cookie sheet and throwing it in the freezer. After frozen, place into a large zip lock and take out what you need, when you need it. I also buy eggs for a great price (18 for $1.75) and milk (about $2 a gallon) at Costco.

* Check out ingredient search engines on places like allrecipes.com. After plugging in the ingredients you have, it will spit out recipes for you. Pretty cool.

* Use sausage and bacon in small quantities to give something like a casserole or pasta a lot of flavor.

This following recipe is a great budget meal to serve a crowd. If you don’t happen to have a crowd, freeze leftovers into portions. I serve these in tortillas with some shredded cheese (that I got for $1.88 a pound, thank you very much), chopped cilantro and onion. Now, I live in California so I did get 20 smallish avocados for only five bucks at a roadside stand, so I made some quick guacamole too. Put it all in a tortilla and truly divine!

When you read this recipe you will be tempted to cut back on a lot of the seasonings. I know, for instance, 2 TBSP of garlic powder seems like a lot. But, trust the recipe. The only thing I change is to add only 7 ounces of green chilies and at the beginning of the recipe. As you are shredding the pork, try and remove as much fat as possible. At the end I take the lid off and turn it on high for about 30 minutes to decrease the liquid and condense flavors. Condensing the flavors  makes the flavor a lot more rich, which is how you will feel every night at your dinner table  if you stock up and plan.

Pork Crockpot Chalupas

Allrecipes.com, Submitted by FANIFERGUS

• 1 (4 pound) pork shoulder roast
• 1 pound dried pinto beans
• 3 (4 ounce) cans diced green chile peppers
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons salt
• 2 tablespoons dried oregano
• 2 tablespoons garlic powder
• 12 flour tortillas

Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.

Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.

When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.