Sunday. A family day. A worship day. A relaxing day. And of course a slow cooker day!
On the weekends I try to cook a few larger meals so that there are leftovers for Monday lunch at work, and possibly Monday evening if I am running late. While getting a few necessities today (and several other non-essentials as it always seems), I wandered the aisles of Costco to plan my supper meal. The boys were with me and joyfully tried many free samples to their hearts content. Why is it that they are so keen to try new things at Costco? Is it the atmosphere? Or the unintentional peer pressure as we quickly move table to table, with eyes all around?
Fish tacos? “No mom, I don’t like that”. Lamb roast? Too expensive today. Pork roast? On sale?! Done.
Now how to prepare it…thinking…thinking…why don’t I dust off a cookbook? That is why I buy them right? It seems I review them less and less now with the internet having such an array of websites that are easier to search based on the ingredients I may have when I don’t plan ahead. Sound familiar? I am a huge fan of the scrumptious recipes in “Cook!” by Dietitians of Canada, a compilation from Dietitians, Chefs, and Nutritionists. Since I never seem to have exactly the right ingredients for most recipes, I often adapt what I can to fit my household pantry and budget. Tonight I adapted the “Pork tenderloin with rhubarb chutney” recipe and subbed a pork roast in my slow cooker for convenience.
Pork Roast for 6-8 servings
- One 2 – 3 lbs pork roast ( I bought the large package which was 2 large and divided it into 4 smaller roast meals so there was less leftovers)
- 1 tbsp garlic powder
- 1 tbsp cumin
- a few turns of my salt and pepper mills
- 1 cup organic chicken broth (is very low sodium)
- Throw your ingredients in the slow cooker. Give the roast a turn in the spice mixture. Cook on high for 3 – 4 hours. Walk away and do other things as part of Sunday family time! When ready, let sit for 5 minutes before carving.
1 hour before you want to eat: Prepare side dishes. This may require the full hour depending on how much attention your children are needing! 😉
#1: Salad. Be as creative as you want!
#2: Roast potatoes and yams, my own concoction
- Cube 1 medium yam, peeled
- Cube 5 small Russet potatoes, not peeled
- Toss lightly in olive oil
- Sprinkle & toss again with 1/2 tbsp smoked paprika, 1/2 tbsp garlic powder, 1/2 tbsp onion powder, a pinch of pepper, and 1 tbsp of parmesan cheese.
- Roast in the oven at 450F for 25 minutes.
#3: Rhubarb chutney
- 3/4 cup granulated sugar
- 2 tbsp ginger powder*
- 2 tbsp garlic powder*
- 1 tbsp onion powder*
- 2 tsp cumin powder
- 1 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp hot pepper flakes
- 30ml balsamic vinegar
- 30 ml white vinegar
- 15 ml red wine vinegar
- 4 cups frozen rhubarb (mine was partially thawed)
- 1/3 cup Craisins
- In a large saucepan, combine the sugar, ginger, onion powder, garlic, cumin, cinnamon, cloves, hot pepper flakes and vinegars. Bring to a simmer over medium heat until the sugar dissolves. Stir in the rhubarb and Craisins while bringing to a boil. Reduce heat and simmer for about 20 minutes until mixture is thick and syrupy.
Put it all together, and Voila!
Hope this inspires you for next Sunday supper. ~ Melissa