Archive for July, 2012

Pork Ragu

Source: Mother Thyme

I almost always have some pork roasts in the freezer. They are mostly used for bbq pulled pork sandwiches, and occasionally for pulled pork tacos. But, I wanted to try something different this time, so I was excited when I came across this recipe for Pork Ragu. I had all the ingredients on hand (plus, it sounded delicious!) so it was perfect.

This was a very good meal, but Rick and I both had one small complaint. It was SALTY! I have noticed that I am pretty sensitive to salt, and probably undersalt most of my food, so it’s possible that if you made this at home, you wouldn’t notice anything out of the ordinary. However, for me, I’ll omit adding the extra salt next time. Apparently the pork is salty enough! Aside from that one small issue, though, this was a great dish — it was easy, it made a ton of leftovers, and it used pantry staples. Those are pretty much my three favorite things in a recipe!

Pork Ragu
2.5 pounds pork tenderloin
28 oz. can crushed tomatoes
3/4 cup chicken broth
1/2 cup chopped onion
1/3 cup grated carrots
1 tbsp. tomato paste
1/2 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. rosemary
1/8 tsp. thyme
1 bay leaf
splash of red wine

Directions:
Place the pork inside your crockpot. Add all other ingredients to the crockpot, stirring as best you can. Cook on low for 8 hours or high for 4-5.

At end of cook time, remove bay leaf. Shred the meat, and stir it back into the tomato sauce. Continue cooking on low for another 30 minutes.

Serve over your favorite pasta. Enjoy!

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Menu July 22-27

Wow, how long has it been since I’ve posted a menu? It seems like forever since I’ve done a regular meal plan. Between a week of vacation and a weeklong power outage (yes, we were without power for almost 6 full days. It was awful) I have barely been in the kitchen. This week, though, I seem to finally be back on track! Here’s what we’re having:

Sunday: Zucchini burgers with creamy macaroni salad
Monday: Beef Bourguignon with mashed red potatoes
Tuesday: leftovers
Wednesday: Farfalle carbonara with peas
Thursday: out
Friday: Pizza night or burgers on the grill

Find more menu ideas at Menu Plan Monday.

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Chicken and Wild Rice

Source: Stephanie Cooks

I’ve had this recipe saved for a long time. I knew it would be good from the moment I saw it, and after finally getting around to making it, I’m even more disappointed that it took me so long. This was delicious! And with such an easy ingredient list that is also just “toss in and go,” it’s definitely a keeper!

Chicken and Wild Rice
4 cups chicken broth
1 can cream of mushroom soup
6 oz. box Uncle Ben’s Wild Rice and seasoning packet
1 cup baby carrots, diced small
1 cup shredded chicken

Directions:
Combine the rice, seasoning packet, broth, soup, and carrots in your crockpot, stirring well. Cook on low for 5 hours.

At end of cook time, stir in the shredded chicken. Cook on low for an additional 30 minutes, or until heated through. Enjoy!

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Cuban Ropa Vieja

Even though Rick could never remember what this dish was called, he loved it anyway. He even asked me to put it on the menu again soon. Seriously. Let’s take a minute and realize the rarity of this statement. Ok … I think it’s sunk in now. Rick likes almost every meal that I make, but he very rarely requests something specific (well, aside from Taco Night, but that’s not a special recipe or anything). I had to say, it made me feel pretty good. 🙂

Oh yeah … and I liked it, too. Give it a try!

Cuban Ropa Vieja
Adapted from Running Mama Cooks

2 lb. chuck roast
1 cup beef broth
8 oz. tomato sauce
1 small onion, sliced
1 bell pepper, sliced
4 cloves garlic, chopped
6 oz. tomato paste
1 tbsp. cumin
1 tsp. dried cilantro
1 tbsp. olive oil
1 tbsp. white vinegar

Directions:
Place the chuck roast in your crockpot. Pour in the beef broth and the tomato sauce.

In a small bowl, combine the onion, pepper, garlic, tomato paste, cumin, cilantro, olive oil, and vinegar. Add this mixture to your crockpot, stirring until everything is well blended.

Cook on low for 8-10 hours. At end of cook time, shred meat and serve over cilantro lime rice and black beans. Enjoy!

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