Monday, October 8, 2012

Food for the Fall

Often when I'm pushing our babies around (in the stroller of course) I try and figure out what I'm feeling for dinner. Oh do I get excited when I land on the perfect dinner plan - something my body needs and my taste buds are enthusiastic about. The past week has seen a lot of fall'ish dinners that hit MY spot, and might do the same for you. So here's some recipes, and a few random pictures for fun.
*All recipes fed two adults and a toddler and had leftovers for lunch the next day.

Pulled Pork sandwiches:
2-3 lb. Pork Roast
1 yellow onion
1cup apple cider vinegar
1cup apple juice
1/2 tsp crushed red pepper flakes
1/4 tsp cayenne pepper
3 tsp brown sugar
Hickory bbq sauce, about 7 ounces
Dice up the onion and put half in the slow cooker bottom, add the roast, dump the rest of the onion on top of the roast and pour in 1/2cup cider and  1/2cup vinegar. Drizzle a few tablespoons of bbq sauce over it. Lid it, cook on low for 6 hours. Remove Roast and dump the onions and liquid out (unless you like onions in your meat), shred the roast (should fall apart easily), put back in the slow cooker. In a separate bowl, mix remaining vinegar, juice, red pepper flakes, cayenne, sugar and about 5 ounces of bbq sauce (add more if you need - it's to taste). Stir mixture into meat and cook on low 1-2 hours. Serve on buns, or salads, or quesadillas and tacos.
Pushing pom poms into a punctured, empty yogurt container. Dave called it the worst game ever. But he's not one.

Tater Tot Casserole (COMFORT FOOD)
1 lb ground beef
1 can cream of mushroom
1 can green beans
Splash of Worcestershire sauce (to taste)
Squirt of ketchup (to taste)
Garlic powder
Onion flakes
1 cup shredded cheddar
Tater tots to cover top
8'8' pan
Brown beef with Worcestershire, ketchup, garlic powder and onion flakes. Remove from heat, drain grease, add cream of mushroom and green beans and dump into your pan. Sprinkle 3/4 cup of cheese over it, add a layer of tater tots, and sprinkle cheese over top. Cover and bake for 30 minutes at 350. Uncover and bake another 15 minutes.
Autumn Salad
1 lb chicken breasts (two med. breasts)
8 slices bacon
Chopped red delicious apple
Chopped walnuts
Craisins
1 Romaine lettuce, chopped bite-sized
Poppy seed dressing
Pan-sear chicken with salt and pepper, slice into bite-sized pieces. Bake bacon on foil-lined baking sheet in the oven at 400 for about 11 minutes (or put on the stove, but it's easier and cleaner to do in oven). Assemble, enjoy.

Chicken Coconut Korma:
1 lb. of Chicken cut into bite size pieces and rubbed lightly with salt
3 Tablespoons of Olive oil
1/2 to 1 Onion
2 cloves of crushed Garlic
1 Tablespoon of Yellow Curry
1-2 teaspoons of Garam Marsala
1 can of Coconut milk
1 Tbs tomato paste
Bay leaf
Dash of cinnamon and ginger
1/4 cup or handful of cashews
Add oil and heat on until smoky. Add salted Chicken to the pan set at Med/High. Remove chicken from the pan.
Cook Onions. Add Garlic and Spices and simmer for 7-8 minutes. Add tomato paste Coconut Milk. Return the Chicken to the pan. Simmer about 30 minutes stirring occasionally. Remove bay leaf. May stow in the fridge to enjoy later or serve right away.
Bake Cashews for 5-8 minutes at 350 degrees. Serve Korma on rice with cashews sprinkled on top. Delicious with nan bread or garlic rolls, and melon.
If this ever happens again, I'm letting them sleep in the stroller as long as they want - I'll take an extra lap or something. I made the mistake of carrying them in and they both woke up, annoyed with me. 

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