[CnD] No Fuss Sauerkraut

[Marilyn Pennington via Cookinginthedark]

No Fuss Sauerkraut

1 (3 pound) pork roast

3 (32 ounce) packages sauerkraut (, drain and discard juice from 1 package)

2 apples, peeled and sliced

1/2 cup brown sugar

1 cup apple juice

Place meat in 7 to 8 quart slow cooker. Place sauerkraut on top of meat. Add
apples and brown sugar. Add apple juice. Cover; cook on high for 4 to 5
hours.

Note:

If your slow cooker isn't large enough to hold all the ingredients, cook 1
package of sauerkraut and half the apples, brown sugar and apple juice in
another cooker. Mix the ingredients of both cookers together before serving.

Makes 12 servings.  Mama's Corner.

 

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[CnD] Sunday Boiled Dinner

[Marilyn Pennington via Cookinginthedark]

Sunday Boiled Dinner

1 fully cooked boneless ham or smoked pork shoulder (about 2 pounds)

2 pounds carrots, halved

2 pounds red potatoes, quartered

2 pounds rutabaga, peeled and cut into 1 1/2 inch cubes

1 medium onion, quartered

1 teaspoon salt

1/2 teaspoon pepper

1 medium cabbage, halved

Prepared horseradish, optional

In a large Dutch oven or soup kettle, place ham, carrots, potatoes,
rutabaga, onion, salt and pepper. Add water just to cover; bring to a boil.
Place cabbage on top of vegetables. Reduce heat; cover and simmer for 1
hour, or until the vegetables are tender; drain. Cut cabbage into wedges;
remove core. Serve meat and vegetables with horseradish, if desired.

Note:

Test the cabbage with a fork to determine when it's done. If a fork can
easily be pushed into the core of the cabbage, it is ready to serve.

Makes 8 servings.  Mama's Corner.

 

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Re: [CnD] RAINBOW VEGGIE KABOBS

[sugar Lopez via Cookinginthedark]

You are so welcome
I plan to in the near future.
Smile
sugar

 “Sometimes the smallest things take the most room in your heart.”
-Winnie The Pooh

-Please support me in my journey to another opportunity of life at:
https://www.gofundme.com/sugars-transplant-journey

~Sugar Lopez

-Original Message-
From: gail johnson via Cookinginthedark 
Sent: Sunday, March 25, 2018 2:51 AM
To: cookinginthedark@acbradio.org
Cc: gail johnson 
Subject: Re: [CnD] RAINBOW VEGGIE KABOBS

Hi Sugar,
Thanks for this recipe.
I hope you will send other healthy recipes.
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[CnD] Recipe: Crock Pot Chicken Heaven

[Dani Pagador via Cookinginthedark]

Hi, Everyone.
I found this in my recipe stash and put it together yesterday
afternoon. It made a yummy burrito dinner, with enough leftovers to
fill a 2qt casserole. I think it freezes, but can't test it out, since
the freezer's full, so I know what David and I will be eating over the
next few days. *lol*

I only had 2lbs of chicken, but used all the ings called for in the
list. It wasn't overly salty, and I think I may sneak in more
jalape~no peppers for a little more kick--I used the Medium version of
the Pace brand.

More Later,
Dani

Crockpot Chicken Heaven

Recipe By : Real Food for Real People
 Serving Size : 12 Preparation Time :0:00
 Categories : Chicken   Crockpot
  Main Dish

 Amount Measure Ingredient -- Preparation Method
   
 3 pounds Boneless Chicken -- without skin
 8 ounces Cream Cheese
 2 cups Salsa
 1 package Taco Seasoning Mix
 1/2 medium Sweet Onion -- chopped

 Place chicken into bottom of crockpot. Sprinkle with taco seasoning;
cube cream cheese and place evenly over chiclen & seasoning. Pour
salsa over all, and top with chopped onion. Cook on high in crockpot
for 6 hours or on low for 10 - 12 hours. Shred chicken and stir before
serving with tortillas, rice and sour cream.


 - - - - - - - - - - - - - - - - - - -

 Per Serving (excluding unknown items): 218 Calories; 9g Fat (36.3%
calories from fat); 29g Protein; 5g Carbohydrate; 1g Dietary Fiber;
87mg Cholesterol; 515
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Re: [CnD] RAINBOW VEGGIE KABOBS

[gail johnson via Cookinginthedark]

Hi Sugar,
Thanks for this recipe.
I hope you will send other healthy recipes.
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Re: [CnD] Tofu with Roasted Chili Paste | Tau Hu Nam

[Jude DaShiell via Cookinginthedark]

Two places I can think of right off the bat.  Asian Grocery Stores, or 
Health Food Stores.  Not G.N.C. either, you need a real Health Food 
Store.


On Sun, 25 Mar 2018, Teresa Mullen via Cookinginthedark wrote:


Date: Sun, 25 Mar 2018 02:09:32
From: Teresa Mullen via Cookinginthedark 
To: cookinginthedark@acbradio.org
Cc: Teresa Mullen 
Subject: Re: [CnD] Tofu with Roasted Chili Paste | Tau Hu Nam



Teresa Sanchez sent from my iPhone


On Mar 22, 2018, at 1:21 PM, gail johnson via hello where can I find chili paste? 
Cookinginthedark  wrote:

You can use any Chili Paste you desire.
Tofu with Roasted Chili Paste | Tau Hu Nam Prik Pao
Makes 2-3 servings
Ingredients
1 14-ounce block of firm tofu
3-4 cloves garlic, chopped
2 green onions, sliced thinly
2 Tablespoons roasted chili paste (nam prik pao)
Instructions
Cut the tofu into medium-sized rectangles and blot dry on paper towels.
Saute the garlic in canola oil over medium high heat. When it's almost golden 
brown, add the  roasted chili paste and saute for a few seconds longer.
Then add the tofu and coat well with the chili and garlic. Cook until the tofu 
is golden brown and  the chili and garlic have formed a slight crust on the 
outside.
Add green onions, cook for a second longer, and then take off the heat. Serve 
with jasmine rice.
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--

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Re: [CnD] Tofu with Roasted Chili Paste | Tau Hu Nam

[gail johnson via Cookinginthedark]

It is available from most major grocery stores.
I purchased ours from the local store. There are varieties available 
from Amazon and other online shopping places.

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Re: [CnD] Cranberry Pork Loin

[Teresa Mullen via Cookinginthedark]

Hello

What sites can you eat with this meal?

Teresa Sanchez sent from my iPhone

> On Mar 18, 2018, at 6:27 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> Cranberry Pork Loin
> 
> 1 (3 pound) boneless pork loin
> 
> 1 (16 ounce) can jellied cranberry sauce
> 
> 1/4 cup sugar
> 
> 1/2 cup cranberry juice
> 
> 1 teaspoon dry mustard
> 
> 1/4 teaspoon ground cloves, optional
> 
> Place pork loin in 5 to 6 quart slow cooker. Combine remaining ingredients
> in a bowl. Pour sauce over pork. Cover; cook on low for 4 to 6 hours, or
> until meat is tender.
> 
> Note:
> 
> To thicken the sauce, remove cooked meat to a platter and cover to keep
> warm. Mix 2 tablespoons cornstarch with 2 tablespoons water in a small bowl.
> Turn cooker to high. Stir cornstarch mixture into simmering sauce. Continue
> stirring until thoroughly combined. Then allow sauce to simmer until
> thickened, about 10 minutes. Stir occasionally to keep sauce from getting
> lumpy. Serve thickened sauce over or alongside pork slices.
> 
> Makes 6 to 8 servings.  Mama's Co rner. 
> 
> 
> 
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Re: [CnD] Tofu with Roasted Chili Paste | Tau Hu Nam

[Teresa Mullen via Cookinginthedark]

Teresa Sanchez sent from my iPhone

> On Mar 22, 2018, at 1:21 PM, gail johnson via hello where can I find chili 
> paste? Cookinginthedark  wrote:
> 
> You can use any Chili Paste you desire.
> Tofu with Roasted Chili Paste | Tau Hu Nam Prik Pao
> Makes 2-3 servings
> Ingredients
> 1 14-ounce block of firm tofu
> 3-4 cloves garlic, chopped
> 2 green onions, sliced thinly
> 2 Tablespoons roasted chili paste (nam prik pao)
> Instructions
> Cut the tofu into medium-sized rectangles and blot dry on paper towels.
> Saute the garlic in canola oil over medium high heat. When it's almost golden 
> brown, add the  roasted chili paste and saute for a few seconds longer.
> Then add the tofu and coat well with the chili and garlic. Cook until the 
> tofu is golden brown and  the chili and garlic have formed a slight crust on 
> the outside.
> Add green onions, cook for a second longer, and then take off the heat. Serve 
> with jasmine rice.
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