Thursday, July 14, 2011

Recipe: Green Chili Beef Burritos

This recipe produces a nice messy burrito filling.  I also tried it as a salad topping (Taco Salad Style) but I didn't enjoy it as much that way.

Recipe: Green Chili Beef Burritos
(adapted from Taste of Home's Slow Cooker Recipe Cards December 2010)


  • 1 Beef Roast
  • 4 (4 oz) cans chopped green chilies
  • 1 medium onion, chopped
  • 3 jalapeno peppers, seeded and chopped
  • 3 garlic cloves
  • 3 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1 cup beef broth
  • Optional: Tortillas, Chopped Tomatoes, Shredded lettuce, Shredded Cheese, Sour Cream
Safety Warning: When cutting the Jalapenos, disposable gloves are recommended.  Avoid touching your face!

Trim the visible fat and cut the meat into large chunks.  Place in the slow cooker.  Top with chilies, onion, jalapenos, garlic, chili powder, and cumin.  Pour broth over everything.  Cover and cook on low for 8-9 hours.

Remove the beef and shred with two forks.  Mix in enough of the cooking liquid to coat the beef.  Serve as desired: on tortillas with toppings or on salad.

Thursday, July 7, 2011

Recipe: Parmesan Pork

I found this recipe to be a bit sweet for the summer heat but it is still an excellent recipe that I plan to use again in the future.

Recipe: Parmesan Pork
(from Taste of Home Slow Cooker December 2010)

  • 1 Boneless Pork Loin Roast
  • 2/3 Cup Grated Parmesan Cheese
  • 1/2 Cup Honey
  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons Dried Basil
  • 2 Tablespoons Minced Garlic
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Water
Cut Roast in half and transfer into the slow cooker.  In a small bowl, combine the rest of the ingredients except the cornstarch and water.  Pour over the pork.  Cook on low for 5 1/2 to 6 hours or until the meat in tender.

Remove the meat to a serving dish.  Skim the fat.  Combine the cornstarch and water.  Mix into the sauce slowly and cook on high for 10-15 minutes or until the sauce has thickened.  Slice the roast and pour the gravy over the pork.

Friday, July 1, 2011

Recipe: Easy Sourdough Bread

I've had great success with this recipe as long as my starter is active enough to rise and I am patient enough to let the dough rise enough both times. There might be a theme there... If it doesn't rise properly the result is very thick, dense and completely inedible once cooled, I fondly refer to it as a hockey puck.

Note: This recipe makes use of an active sourdough starter!

Easy Sourdough Bread
(from Sourdough Baking, The Basics by S. John Ross)

  • 2 cups Starter (before a feeding)
  • 3 cups flour (I like to use whole wheat flour)
  • 2 tablespoons olive oil
  • 4 teaspoons sugar
  • 2 teaspoons salt

To the starter, add the sugar, salt, and oil. Mix well, then knead in the flour a half-cup at a time. Knead in enough flour to make a good, flexible bread dough. (Note: The Flour amount is approximate! Trust your hands and eyes more than the recipe, always.)

Let the dough rise in a warm place, in a bowl covered loosely with a towel. (Note: Sourdough rises more slowly than yeast bread. I like to let mine rise overnight.) Let the dough double in bulk, just like yeast-bread dough. When a finger poked into the top of the dough creates a pit that doesn't "heal" (spring back), you've got a risen dough.

Punch the dough down and knead it a little more. Make a loaf and place it on a baking sheet (lightly greased or sprinkled with cornmeal) or in a loaf pan. Slit the top if you like, and cover the loaf with a paper towel and place it in a warm place to rise again, until doubled in bulk.

Place the pan with the loaf in your oven, and then turn your oven to 350o Farenheit and bake the bread for 30-45 minutes. Do not preheat the oven. The loaf is done when the crust is brown and the bottom sounds hollow when thumped with a wooden spoon. Turn the loaf out onto a cooling rack or a towel and let it cool for an hour before slicing.