How can you save money on groceries, save time in your day, and still please the whole family? With a recipe that takes advantage of a cheaper cut of meat by cooking it all day in the crockpot, making for an easy dinner when you get home in the evening.
My oldest son LOVES pork loin, and when he saw a pork loin roast on sale in the paper, he began waving the ad in front of me. “Please, mom, please will you get this?” You’d think I never fed the boy meat, but he is a teen after all, so any meal eaten more than ten minutes before doesn’t count.
I realized at the store that this was a loin roast and not the pork loin that I usually buy on sale. Nonetheless, for $ 1.78 a pound, I was willing to experiment.
Since this son is gluten-intolerant, I have to adapt many recipes to make them work for our dinner table. In an online search, I found two recipes that sounded great. I took my favorite ingredients from each, eliminated the flour, and a new family hit was created:
Crockpot Brown Sugar Glazed Pork Roast
1 pork loin roast
1c. brown sugar
1 T. Dijon mu
2 T. apple cider vinegar
2 cloves garlic
1/2 t. chili powder
1 t. salt
1/2 t. black pepper
1/2 t. cumin
Place the pork loin roast in a crockpot. Mix all other ingredients together in a bowl to form a thick paste. Rub it all over the roast, set the crockpot to cook for 8 hours, and you’re done.
In the evening, I cooked up some rice in the rice cooker and heated some vegetables to go with it. The roast in its own juices over the rice was great, but if you like a thicker gravy, you could add some cornstarch or flour just before serving.
Lisa Scott is a mom, chef-on-call, and a nationally certified speech pathologist. She believes in living every day intentionally and thinking through decisions with a heart after God rather than just following the crowd. She is passionate about helping people find creative solutions to life’s challenges, and blogs about her experiences at http://www.wisdompursuit.com When not chauffeuring her three kids around town, she helps professionals with a foreign accent or regional dialect to increase the clarity of their speech. You can find her speech services at http://www.accentuatecommunication.com
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The 'shopping basket' through the ages
Image by brizzle born and bred Nearly 70 years ago, the UK first assembled a "national shopping list" to create a sample of everyday items to help calculate inflation. The list allowed changes in prices to be tracked. But as habits change, what is counted as "everyday" has evolved. Back in 1947 hardly anybody owned a fridge, so tinned food was enormously popular. This explains the presence of items such as canned salmon and condensed milk. Tea means loose leaf tea, with new fangled "tea bags" appearing only in 1980. Yoghurt first appeared in the 1974 basket, and was joined by fromage frais in 1993. In 2007 olive oil replaced vegetable oil, as we now buy more of the former than the latter. In 2007, broccoli replaced Brussels sprouts, as we spend more on the stuff and it's available all year round. In 2008, the coffee shop muffin went in, in part to measure the growing spend away from the home. In 2010 garlic bread went in (but pitta bread came out), while 2013 saw "vegetable stir fry pack" added, and in 2014 "fruit snack pot" was added. Breakfast cereals first entered the basket in 1952. In 1987 oats came out, to be replaced by muesli, perhaps reflecting the 1980s obsession with fibre and jogging. But it was quietly dropped in 2006. In 2001, cereal snacks appeared, changing to cereal bars in 2010. In 2012 "hot oat instant cereal" was added, reflecting the fact that many of us are now eating breakfast at our desks. Perhaps the strangest thing I uncovered is that when products like Weetabix and Shredded Wheat were launched, they were intended almost as a bread substitute. Consequently, their early packaging recommends serving with jam and cheese, or in Shredded Wheat's case, a poached egg. Then there's the fallen, the products we no longer love. Corned beef, so proudly present in 1947, had dwindled and gone by 1993. The chicken Kiev, despite being invented in the 1970s, didn't appear in the basket until 2006. This was to improve coverage of the processed poultry market. Omitted in 2008, they were back in 2009, only to come out again in 2010 when hot rotisserie chicken went in. But perhaps the greatest fall from grace is Smash instant mashed potato. Smash went into the basket in 1974, and it's worth remembering that products have to achieve significant sales and longevity to warrant a place in the basket. Thirteen years later, it was gone - I'm amazed it lasted that long. To eat, Smash was unremarkable, but the advertising campaign that went with it, totally unforgettable. "For Mash Get Smash!" chirped those loveable Martian robots. TV production designer Peter Richardson, who worked on the very first Smash commercial, says the Martians gradually increasing laughter at humans "boiling [potatoes] for 20 of their Earth minutes" was a spur of the moment idea that happened on set the day before. Cornflakes Breakfast cereals first entered the basket in 1952. They were marketed first as a health food before the sugar-coated versions came along to entice children. In 1987 oats were replaced by muesli. In 2001 cereal snacks appeared, changing to cereal bars in 2010, a reflection of our increasing tendency to eat breakfast on-the-go. Tea Tea has appeared in every basket since 1947 in one form or another. Tea bags joined loose leaf tea in 1980, but then loose leaf was removed in 2002, reflecting a decline in sales. Herbal and fruit teas were added in 2001, but just for one year. By 2003 only tea bags remained. Baked beans Baked beans appeared in the first basket alongside other tinned ingredients such as peas. By 1976 canned tomatoes were in, and plenty of canned fruit. By 2009 canned foods were less popular and the only cans on the list were tomatoes, sweetcorn and beans. Corned beef Present in the first basket and by 1980 appeared as two distinct versions, sliced and canned. By 1993 it was gone, replaced by "canned meat". This reflected the change from tinned and potted meats to items such as pates, pies and charcuterie. Yoghurt Yoghurt first appeared in the 1974 basket. It was joined by Fromage Frais in 1993, flavoured milk in 1997, and chilled pot dessert in 2001. In 2003 baby milk formula and in 2008 pro-biotic drink were added. Losses in the dairy section over the years include UHT milk, TT (Tuberculin Tested) milk, and reduced cost welfare milk. Smash Invented in the 1960s Smash appeared in the 1974 basket due to a huge increase in sales driven by the famous adverts featuring Martian puppets. It was still in there in 1980, but by 1987 had been removed, replaced with frozen oven chips. Ready meal The ready meal appears in various guises in the basket, first as semi-prepared meal in 1980, then as frozen curry and rice in 1987. In 2002 both reduced calorie ready meal and frozen vegetarian ready meal were added, while in the 2013 basket, there's "ready cooked meal". Fish fingers Fish fingers were launched by Birdseye in 1955 and first appeared in the 1962 basket, alongside other processed and canned fish such as kippers and sardines. Frozen prawns were added in 1987 but removed a year later, and not seen again until 2002. By the 1990s canned tuna appeared, alternating with canned salmon. Chilled food Chilled food like chilled ready meals and chilled puddings are a recent addition to the basket thanks to the developments in hygiene and plastics technology since the 1980s. Pure fruit smoothie entered the basket in 2008, and chilled whole chicken and chilled dessert pots in 1993. Chilled food now makes up a huge part of our weekly shop. H.P. Sauce The original recipe for HP Sauce was invented and developed by Frederick Gibson Garton, a grocer from Nottingham. He registered the name H.P. Sauce in 1895. Garton called the sauce HP because he had heard that a restaurant in the Houses of Parliament had begun serving it. For many years the bottle labels have carried a picture of the Houses of Parliament. Garton sold the recipe and HP brand to Edwin Samson Moore for the sum of £150 and the settlement of some unpaid bills. Moore, the founder of the Midlands Vinegar Company (the forerunner of HP Foods), subsequently launched HP Sauce in 1903. Colman's Mustard Jeremiah Colman began making mustard at a water mill near Norwich in the village of Bawburgh. To create a tangy flavour, he blended brown mustard (Brassica juncea) with white mustard (Sinapis alba). Bagged salads Amazingly lettuce didn't appear in the basket until 1987. Peppers went in in 1997. In 2000 pre-packed salads were added, along with broccoli, and in 2001 organic vegetables were added for the first time. White sliced loaf Another staple that's been in the basket from the beginning. In 1962 "sliced and unsliced" was added, along with brown bread, which came out in 2006. Pitta breads went in in 2000, only to come out in 2010 and be replaced by garlic bread, while in 2001 baguette was added, only to come out four years later. Chicken Kiev Although they were invented in 1979, chicken Kievs weren't added to the basket until 2006. This was to improve coverage of the growing processed poultry market. Omitted in 2008, they were back in in 2009, only to come out again in 2010 when hot rotisserie chicken went in. Camp Coffee Today Camp is a British icon of nostalgia, as many remember it from their childhoods. It is also popular with home bakers as the flavouring element for coffee-flavoured cake and coffee-flavoured butter cream. Legend has it that it was originally developed as a method of brewing coffee quickly for military purposes.
Halibut with mango salsa on coconut brown rice
Image by sporkist It is the start of Halibut season. Erin came up with the idea for this dish. Made the rice in chicken stock with a few handfuls of dried shredded coconut (had no cream for some reason). Seasoned the Halibut with soy sauce, rolled it in some panko then tossed it in a hot pan. Browned it off for about a minute each side then tossed the pan (with fish) into a 350 oven for 5-8 min. Diced up two mangoes, a chili and a handful of cilantro then tossed them in a bowl. Added a tablespoon of sweet chili sauce and a splash of soy. Some pan-fried zucchini discs on the plate. A carrot, cilantro and lettuce salad dressed with sesame vinaigrette not shown. (I gotta get a couple lil flashes and learn how to photograph food properly. The overhead light here made this look kinda greasy.)
Thanks for reading about brown rice on Whole Fusion