Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch!

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    Stretch: Thurs at 10:30 am

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Posts Tagged ‘crockpot’

What Are You Eating?

Posted by terrepruitt on January 4, 2014

For many food might not be something you want to talk about right now.  I know many of us might have had many large and delicious meals over the Holidays.  I know many that are thinking of cutting back on their food intake since they might have had more over the Holidays than they normally would have had.  Well, no matter what your present relationship is with food, I am confident that you will be eating.  So what is it you are eating?  I am looking to get some ideas here.  I am not asking for any particular TYPE of recipe, as in, I don’t need it to be gluten free, dairy free, meat free, or fat free.  I am just wondering what you are eating.  Not everyone that reads this blog is looking for any of that so ANY recipe you want to share would be welcome.  What can happen is that people can make adjustments as necessary.  Just give us your ideas and/or recipes as to what to eat!

It can be breakfast, lunch, dinner, or even a snack recipe.  I am often looking for dinner recipes.  You know my normal fare; roasted veggie, ground turkey, something in a tortilla (although I have been avoiding the flours ones because of the transfat/partially hydrogenated oils).  My friend just pointed me to a Martha Stewart recipe that I am sure you will be hearing about soon.  I am kind of interested in Polenta.  What about you?  Do you have any Polenta recipes?  I have been making a lot of Sausage, Beans, and Rice.  It is so flavorful and so easy, when I don’t have time to think of something else, I make that.

I am still enjoying my organic box of produce.  I love when we get fennel.  I love that Fennel Turkey Recipe I came up with.  I just made it the other day.  We haven’t really gotten anything new in the box lately, except cranberries and I have not idea what to do with them same as last year when I receive them.  What do you do with fresh cranberries?  My sister in-law put some in the stuffing over Christmas.  What about you?

Maybe you had a yummy dish over the Holidays you want to share.  That would be great too!  Just tell me what you are making and eating.  Give me some ideas.  You know most of mine ideas.  You know I have a stove, an oven, and a crock pot.  I am not versed in how to use the grill, but I might venture out to do so, if I can get at it before my hubby gets home.  He claims that as his — well, it is.

Ok so this is a call out for ideas and recipes.  Any and all is fine, I reserve the right to pick and choose because somethings I don’t eat, but you can still post the recipe because there are other who eat things I don’t eat.

C’mon, help me out.  What have you got?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , , | 12 Comments »

Brisket In A CrockPot

Posted by terrepruitt on October 29, 2013

I have a friend who buys a grass-fed cow for beef by offering portions to her friends.  So my husband and I purchased a portion.  The meat is really amazing.  If you have read any of my meat posts you know that I prefer to douse my meat in marinades and seasonings.  Well, with this beef I don’t do that normally because the grass-fed flavor of the meat is good.  When I picked up my meat my friend gave me a few choices about some of the cuts.  I know nothing about cuts of meat.  I based my selection on this cut being one or two servings and that cut being three to four.  Of course I chose the value.  Plus a couple of the selections were new-to-me cuts.  So I was excited at the prospect of learning how to cook different cuts of meat.  Well, as I said, I was excited at the prospect.  I haven’t had as much time since I picked up the meat.  I have not spent time learning how to cook both the different cuts AND the way this meat cooks. So I have been cooking the ground beef — A LOT.  I make burgers often.  Used to be I couldn’t get my hubby to want to eat a burger that I handmade, now he LOVES them.  The beef is spectacular!  Anyway . . . I finally have to get to cooking the meat in my freezer so my first attempt — BRISKET.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaOn Facebook I asked my friend what to do and she said, “Brisket: crockpot, red wine, bay leaves, onions. Can add bell pepper, tomato sauce too. Cook. FYI: I say crockpot because I’m guessing you have one. I don’t use them, so I couldn’t fathom how much time. Brisket is one of my faves. Remember what I said: look up how to cook grass fed. Because this cow was so lean, look up veal. Not the same product, but the cooking is the same.”

I am really not a fan of brisket, unless my friend cooks it.  I had one she made once and I was so amazed.  But as she said, she doesn’t use a crock pot, but I did.

I don’t like cooked bell pepper that much so I nixed that idea and I am also not a fan of tomato sauce so I decided against that.  What I did was I looked up crockpot brisket and found a bunch of recipes.  I looked at the ingredients I liked from each one and decided I would put them together and see what I get.

Here is what I used.  I actually thought to write it down BEFORE I prepared it.

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaCrockpot Brisket

About 3 pounds of brisket
-4 or 5 cloves of garlic, minced
-1/2 cup brown sugar
-1 tsp salt
-1/8 tsp pepper   (1/4 tsp)
-1/2 tsp dry (powdered) mustard   (3/4 tsp)
-1/2 tsp cumin    (3/4 tsp)
-1/2 tsp thyme
-1 tbsp of Worcestershire sauce  (1 1/2 tbsp)

-3/4 of an onion, chopped
-1 tbsp of sherry
-1 bottle of beer
-1 cup water
-1 tsp Better than Bouillon

Mix all the dry ingredients including the Worcestershire sauce together in a bowl, then rub it on the meat.  Cover all of the meat.  Put some of the onions on the bottom of the pot.  Place the meat in the pot on top of the onions.  Put the rest of the onions on top of the meat.  Then pour in the sherry, beer, and broth (I had mixed the water with the Better than Bouillon).

Sprinkle more cumin on top.

Set it on low and cook it for 5 hours.  (I will cook it for less next time.)

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaWhen I looked up brisket I saw times from 6 to 9 hours.  So I had been planning on cooking it for 5 hours.  But then I looked up veal and it said 7 to 9 hours.  So I set one timer for 7 hours and another for 5.  At 5 hours I checked on it and it seemed done so I turned off the crockpot.  I will cook if for less next time because, as you know, it keeps cooking even after you turn off the heat.  I will also remove the crock pot from the heat next time.

The meat actually came out moist and fine.  But I would like it a little less cooked.

My husband loves meat, especially beef, so he loved it.  He kept making yummy noises.  And I actually observed him eat the meat except for one piece. Then he eat everything else then the last piece of his meat.  He saved it for last.  He wanted to savor the last bits.  As I have said before, I am blessed because he likes pretty much anything, but he loved this.

The amounts in parenthesis are the amounts that I am going to use next time.  I want a little more flavor.  But I am happy with my first cooking of brisket.  And now you know what?  Yup, my favorite . . . . leftovers!

Are you a brisket fan?  Do you have a brisket recipe?  How do you cook brisket?

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Boneless Pork Chops In The Crockpot

Posted by terrepruitt on October 15, 2013

If you have read any of my recipe posts you probably know I love leftovers.  It just makes a lot of sense to me to cook once and have some of the meal left over for a quick meal later on.  This is really a great help for people who are busy or who’s schedule does not allow for cooking every night.  This week I am going to be busy three nights in a row.  Two nights I am subbing Nia for Hot Hula and the third night I have Gentle Yoga.  So Monday I did some cooking.  Monday I actually prepared dinner that will be our dinner for a couple of nights, but I also prepared a lasagna.  I froze it and I will put in the oven before I go to class one night this week, so it will be done around the time I get home.  I will use time bake for that so we will see.  But last night we had Crockpot Balsamic Pork.

I modified a chicken recipe I had seen on Facebook.  First of all I used pork instead of chicken.  I love chicken and I have been “missing” it.  We haven’t had any for a while.  Then the people-getting-sick-from-chicken thing came up and I was happy we hadn’t purchased any.  Then I found some in our freezer hiding behind something and I was happy.  It was purchased way before the latest issue and we had eaten the other chicken from the batch so I was so glad to have found it.  So we had just had chicken and I didn’t feel comfortable buying any so I bought pork.  I know that I like pork and balsamic so I thought it would work.

I rarely use my crockpot.  Something about cooking meat for HOURS, just doesn’t sound good to me.  This recipe called for FOUR hours on high.  Well, I figured that pork would NOT need FOUR hours so I decided to try it for two and see how it looked.

The recipe also calls for dried basil, but for some reason I thought fresh would be better.  Not sure why and not sure that it was.

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Crock Pot Balsamic Pork

1 1/2 tsp garlic powder
1/2 heaping tsp salt
1/8 tsp pepper
2 heaping tsps dried minced onion
1/2 cup of fresh chopped basil
5 garlic cloves, pressed with garlic press
2 tblsp olive oil
1/2 cup balsamic vinegar
7 thick cut boneless pork chops
chopped parsley for the top

Combine the first four ingredients in a small bowl, then spread over one side of pork, saving half for the other side.  Use half the basil piling a little on each piece.  Let the pork stand a bit.  Then flip the pork over and use the rest of the dry ingredients and basil to coat the pork.

Use the garlic and the oil to coat the pot of the crockpot.  Then place the pork inside.  Pour the vinegar over.

Set to high and cook for about two hours.

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaAn hour and 45 minutes later I turned my pot down to low so that I could keep preparing my salad for dinner and my lasagna for later.  I think I will cook it less next time.  I think turning it off at an hour and 45 minutes would have been better.  Although our pork was not overcooked, we just prefer it a little less cooked.

I know the thing that people think is so great about crockpots is you put it on and forget it.  Even though this is not hours and hours of “forgetting” it is still at least an hour and 45 minutes.  I would think it could be the four hours on low.

This was good.  My husband and I love garlic and that was a primary flavor . . . so I think if I want the balsamic to stand out more I will use less garlic.  If I had used dried basil – as the original recipe calls for – this would have been a super simple meal.  Adding the basil (washing and chopping) dropped it down to a simple meal.

It was good.  I can see me making this again.  And one day I will even try it with chicken.  Last night we had it with a spinach salad and my favorite Smashed Potatoes!  I did not take pictures of the finished product.  I was doing too many things at the time!

Do you use a slow cooker/crockpot?  What is your favorite thing to cook in the crockpot?  Does meat you cook in a crockpot come out well done?

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