Tag Archives: slow cooker

Honey Parmesan Pork Roast

3 Jan

I mentioned this a few days ago, but one of the biggest obstacles for me right now is making healthy eating decisions.  Since I’m working a slightly later shift than I had been before, it’s not always that easy for me to come home and whip up a meal from scratch.  I mean, it IS easy but I honestly just don’t feel like doing it.  I also don’t love eating dinner after 8PM.  Using my slow cooker a bit more is an obvious solution.  I haven’t been a huge fan of my slow cooker because I feel like it can make food mushy and over-cooked, but given the right recipe I think I could get used to it.  I’ve committed to trying one new slow cooker recipe a week, and this week I wanted some comfort food.

Honey Parmesan Pork Roast (recipe from Six Sisters Stuff)

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Ingredients:

  • 2 lb. boneless pork shoulder roast
  • 2/3 c. grated Parmesan cheese
  • 1/2 c. organic honey
  • 3 T. low sodium soy sauce
  • 2 T. Italian seasoning
  • 4 cloves pressed garlic
  • 2 T. grapeseed oil
  • 1/2 t. sea salt
  • 3 T. corn starch + 1/4 c. COLD water

This recipe was perfect to throw together before work because it basically took about 5 minutes.  It’s as simple as spraying the slow cooker with some olive oil, mixing together all the ingredients (except the corn starch & water – that comes later), and pouring the marinade over the roast.  I set mine to cook for 8 hours because that’s how long I knew I would be gone. When I got home from work, I pulled the roast out to rest and carve.

 

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Then, I poured the sauce/drippings into a small saucepan.  If you bring this to a boil, then stir in the corn starch and water, you can get a nice thick sauce to go over the pork.  Once the sauce is boiling, just stir it for around 2 minutes and it will thicken up nicely.  It’s not a gravy so much as it’s a glaze or a reduction – the consensus was that it would perfect drizzled over some roasted garlic brussels sprouts, but we only had some little potatoes to work with.  Spare me the lecture about needing a veg, I was channeling my mother’s old “meat and potatoes” formula for a perfect dinner.  As you do in 2015.

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Mango & Ginger Curry Beef Roast

28 Aug

This recipe reminded me that I don’t use my slow cooker nearly enough.  The ginger combined with the curry flavor and the sweet mango are absolute comfort food, but with a twist!

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Mango & Ginger Curry Beef Roast (inspired by Just Making Noise)

  • 2 lb. chuck roast
  • 1 ripe mango, cubed +  1 ripe mango, cubed
  • 3 cloves garlic, pressed or minced
  • 1-1/2 T. apple cider vinegar
  • 1/4 c. coconut oil, melted
  • 1/2 T. sea salt, 1 t. fresh ground pepper
  • 1 onion, chopped
  • 2 T. grated ginger
  • 2 potatoes, chopped (I used sweet potato, but I would recommend a sturdier potato for this recipe!)
  • 2 T. curry paste of your choice

Combine all of the above ingredients in a Ziplock bag or a container with a lid.  Make sure the beef is completely coated on both sides with the marinade and place somewhere cool for at least 12 hours.  Place the beef in the bottom of your slow cooker.  Place the chopped onions, ginger, and potatoes on top of the beef.  Add the curry paste (I of course used Patak’s curry paste), some salt and some more pepper to the onion mixture, then combine just the vegetables on top.  Cook on low for 6-7 hours, then add in the other cubed mango and place your slow cooker to the warm setting for 1 more hour.

I ate this dish by itself, but it would be FABULOUS with some coconut rice!

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