Beka To Basics

Real Food Cooking

Archive for the month “September, 2013”

Fall is here

And you know what that means… SOUP’S ON!!!

I’m sure you know by now, I’ve been eating soup all summer.  I love it too much to give it up for any amount of time, BUT the cooler weather means I can start feeding it to everyone.  I had to share my excitement about soup, even though the recipe I’m sharing tonight is not, in fact, soup.

A few months ago, I purchased a cook book all with only slow cooker recipes, Crock On.  I’ve been really happy with the recipes I’ve tried so far.  It definitely has my recommendation.

I made the Pineapple Pork Loin.  I liked this one because it doesn’t require anything to be cooked or seared before putting it in the slow cooker.  A lot of recipes do, and it really does add to the flavor of a lot of dishes, but sometimes, you just want to put everything together and let it do it’s thing.

Like this one – Just take a pork tenderloin, pineapples, salt, pepper, garlic and thyme and add it all together and let it cook.  This is the second time I made it and this time, I added onions ’cause I like ’em!  When it’s cooked, shred the meat and eat.
IMG_0217The greatest things about this is how much it makes and how many different things it goes with.  I cook (but not really, because the slow cooker does all the work) once and have meat for lunch sandwiches, a pork and veggie dinner AND these egg rolls filled with pineapple pork and Havarti cheese.  SOOOO GOOD!  If you’re wondering if I made the egg roll wrappers, I did not.  I haven’t graduated to that level of awesome (yet).  But maybe someday.

The egg rolls with a cabbage (from my back yard garden yay!!!), carrot and onion slaw and creamy vinaigrette made for a nice dinner.

Creamy Vinaigrette

  • 1/4 cup buttermilk
  • 1/4 cup yogurt
  • 1/4 cup rice vinegar
  • 2 tbsp raw honey
  • 1 tsp Dijon mustard
  • salt
  • pepper
  • 1 crushed small garlic clove
  • 1/8 teaspoon ginger

Mix it all together and use as a salad dressing.

 

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