My house smells of delicious-ness!

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

Roast potatoes and yams
Roast potatoes and yams
  • 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

DSCN8742
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!

The full meal deal!
The full meal deal!

 

 

 

 

 

Hope this inspires you for next Sunday supper. ~ Melissa

Fresh summer side eats

It has occurred to me that I have been very recipe focused with my blog. It is my intention to include more “articles” on family and pediatric nutrition as time goes on. For now I hope you are enjoying the small tidbits of nutrition advice that I find can easily be paired with a great recipe. Healthy eating can mean making simple small changes to one’s food choices and lifestyle. A nutrition overhaul is often too overwhelming and not sustainable in the long run as people tend to be over zealous and restrictive in the beginning, and then their enthusiasm for change fizzles. If you have nutrition topics you would like discussion on, please do not hesitate to send me an email!

Tonight, enthusiasm for new foods is running high in our household. I am officially on holidays for one whole week, woot woot! What better way to spend my first few hours off, than with my family enjoying some more fresh summer eats! Bryan has really stepped up his game this week. Hopefully he can maintain his enthusiasm for food and new recipes into the school year when we tend to be super busy. Wishful thinking? Well for now I will take what I can get, and tonight this is a juicy summer side salad that everyone in your family will love!

Jicama. I have never had one that I can recall…On the outside it resembles a cross between a very large potato and a turnip, though once peeled has the texture of a crisp apple or pear. It can be eaten or served many different ways: raw with ranch dip (my son Nolan’s choice), raw in summer fruit salad (Hayden, Bryan and I prefer this), in a stir fry, or with other dips like hummus. The sky is the limit with how creative you can be with it. We may explore this more as it will take our family a few recipes to get through the whole jicama. A 1/2 cup is considered a veg/fruit serving, and for those looking to keep calories at bay, it only has 25 calories per serving! It is rich in vitamin C, fibre (3g/serving), and is a source of carbohydrates. I think the best part about jicama is that is new and interesting, so both the boys (and myself of course) tried it. There is nothing like having a Friday night family taste test session!

I have a hankering for jicama side salad

  • 1 cup of diced strawberries
  • 1 cup of diced seedless watermelon
  • 1 cup of diced raw jicama (peeled first)
  • 1/2 cup mango 100% juice
  • 1/4 cup lime juice
  • 1 tsp paprika
  • Combine all ingredients and mix. It tastes best when it has had time for flavours to blend together. This refreshing side salad is a great complement to any summer meal. Makes about 6  – 1/2 cup portions (1 veg/fruit serving per person).
    (Photo from myjewishlearning.com – I just liked this picture best from what I could find as ours was already chopped up!)

Enjoy!

Melissa