[CnD] How to Make Pulled Pork with Sauerkraut, CP

[Sugar Lopez via Cookinginthedark]

How to Make Pulled Pork with Sauerkraut, CP

 

Happy Wednesday, Slow Cookerers!!

According to the calendar, we are now in FALL.

the SF area is having a mini-heat wave which means everyone is back to shorts 
and tank tops.

How about you?

        

 

In other news, I bought canned sauerkraut for the first time ever to make this 
recipe. 

Guess what? It's in the canned vegetable aisle, not the condiment aisle.

Go figure.

I am not much of a sauerkraut person. Adam always asks for it when we get our 
after-shopping hot dog at Costco (you get a hotdog each time you're at Costco 
too, right?) but I've never been interested.

But a friend of a friend wrote out her pulled pork with sauerkraut recipe on 
the back of a business card for me and insisted I give it a try.

So I did.

and I now see more sauerkraut in my future.

huh! 

 

How to Make Pulled Pork with Sauerkraut

serves 8 (maybe more if you serve the meat/veggies on buns)

The Ingredients.

 

2 pounds pork tenderloin

1/2 teaspoon dry mustard

1 teaspoon dried thyme

1 teaspoon dried sage

2 teaspoons paprika

1 teaspoon kosher salt

1 teaspoon black pepper

1/2 cup shredded carrot

1 (14.5-ounce) can sauerkraut (the whole thing)

1 teaspoon caraway seeds

8 rolls for serving (optional)

The Directions.

Use a 6-quart slow cooker. 

 

Put the roast into the bottom or your cooker. In a mixing bowl, combine the 
dried spices: mustard, thyme, sage, paprika, salt, pepper.

Rub these spices on all sides of the roast. 

 

Put the shredded carrot, sauerkraut, and caraway seeds into the empty bowl, and 
stir to combine. 

 

Then pour all contents on top of the spiced roast.

Cover and cook on low for 8 to 10 hours, or until the meat shreds easily with 
two forks.

HEY! there's no liquid? no broth? what's up with that?

It's not a mistake, I promise. (it's sort of like LAZY CROCKPOT COOKING! ;-0 )

The wetness from the sauerkraut combined with the meat juices is plenty for 
your roast to cook properly, and become fully shredded and lovely. 

 

If you have a pot that doesn't trap heat/moisture in very well because of a gap 
in the lid, or a spoon notch, you can lay down a layer of foil and then put the 
lid on. 

 

You want to see a bunch of condensation on the lid while the crockpot is in 
use. (see: Help, My Crockpot Cooks too Fast! )

Shred the meat completely, and stir well. Serve as is in a bowl, or serve 
spooned into toasted rolls. 

 

The Verdict.

I love how the tang from the sauerkraut and mustard tastes when mixed with the 
spices---especially the caraway---it tastes Irish (caraway is the pronounced 
flavor of rye bread or Irish soda bread. 

 

Since rye is off-limits when you're gluten free, I like begin able to get a 
hint of that when I can!)

The girls and I ate our meat by itself over some rice, but Adam made sandwiches 
for himself with French's mustard.

If you're looking for a way to sneak extra veggies into your family dinner, 
this is a good candidate.

No one would notice if you added some shredded zucchini or cucumber.

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 

 

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[CnD] Lemon Salmon and asparagus recipe with details

[Jennifer Thompson via Cookinginthedark]

Here is the lemon salmon and asparagus sheet pan recipe WITH the amounts.

 


ROASTED LEMON SALMON AND ASPARAGUS SHEET PAN MEAL


 

 

 

yield 4 SERVINGS

  

prep time 20 MINUTES

  

cook time 17 MINUTES

  

total time 37 MINUTES

This Roasted Lemon Salmon and Asparagus Sheet Pan Meal is delicious and
incredibly simple to make.


INGREDIENTS


* 2 large lemons

* 5 T extra virgin olive oil (divided)

* 1 lb. fresh asparagus

* salt and fresh ground black pepper to taste

* 4 6 oz. salmon fillets

* Szeged Fish Rub for seasoning the salmon (or other fish rub of
your choice)


INSTRUCTIONS


1. Preheat oven to 450F/230C.

2. Spray baking sheet with non-stick spray or brush with olive oil.

3. Hold an asparagus piece in both hands and bend until it snaps to see
how much of the woody stem you should cut off.

4. Then trim other pieces to that length and cut asparagus into pieces
about 3 inches long.

5. Put asparagus into a bowl and toss with 1 T olive oil plus salt and
fresh-ground black pepper to taste.

6. Spread out asparagus onto baking sheet so it's in a single layer and
roast for 5 minutes (or slightly longer if the asparagus pieces are extra
thick.)

7. While asparagus roasts use a microplane grater or small grater to
zest the lemon rinds into a small measuring cup. (I used all the zest, but
if you're not that crazy about lemon zest you may not want it all.)

8. Squeeze lemon juice into a small bowl, then measure 2 T juice and add
to the lemon zest. (see notes)

9. Whisk 3 T extra virgin olive oil into the lemon zest-juice, then set
the lemon oil aside.

10. Rub each piece of salmon on both sides with the other tablespoon of
olive oil.

11. Season salmon with salt and fresh ground black pepper to taste, and rub
with Szeged Fish Rub   (affiliate link).

12. After 5 minutes, push the asparagus over so there is room and put the
salmon pieces on the baking sheet.

13. Put salmon and asparagus back into oven and roast for about 10 minutes
longer (or possibly 1-2 minutes longer if your salmon pieces are extra
thick.)

14. This is done when the asparagus is starting to soften and salmon feels
barely firm to the touch.

15. Drizzle desired amount of lemon oil over salmon and asparagus and serve.


NOTES


You can freeze the extra lemon juice

if you have quite a bit.T

his recipe was barely adapted from one by Tony Rosenfield in

Fine Cooking.


NUTRITION INFORMATION:


  


YIELD:


 4  


SERVING SIZE:


 1
Amount Per Serving: CALORIES: 710TOTAL FAT: 46gSATURATED FAT: 8gUNSATURATED
FAT: 35gCHOLESTEROL: 167mgSODIUM: 420mgCARBOHYDRATES: 8.6gFIBER: 4gSUGAR:
3gPROTEIN: 64g

Nutrition information is automatically calculated by the Recipe Plug-In I am
using. I am not a nutritionist and cannot guarantee 100% accuracy, since
many variables affect those calculations.

 

 

Beth

Information Desk
Hedberg Public Library
316 S. Main Street
Janesville, WI  53545
Phone: 608-758-6600
Email: questi...@hedbergpubliclibrary.org
 

Current library hours: Mon-Sat 9am-5pm

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[CnD] Lemon Salmon and asparagus recipe with details

[Jennifer Thompson via Cookinginthedark]

Here is the lemon salmon and asparagus sheet pan recipe WITH the amounts.

 


ROASTED LEMON SALMON AND ASPARAGUS SHEET PAN MEAL


 

 

 

yield 4 SERVINGS

  

prep time 20 MINUTES

  

cook time 17 MINUTES

  

total time 37 MINUTES

This Roasted Lemon Salmon and Asparagus Sheet Pan Meal is delicious and
incredibly simple to make.


INGREDIENTS


* 2 large lemons

* 5 T extra virgin olive oil (divided)

* 1 lb. fresh asparagus

* salt and fresh ground black pepper to taste

* 4 6 oz. salmon fillets

* Szeged Fish Rub for seasoning the salmon (or other fish rub of
your choice)


INSTRUCTIONS


1. Preheat oven to 450F/230C.

2. Spray baking sheet with non-stick spray or brush with olive oil.

3. Hold an asparagus piece in both hands and bend until it snaps to see
how much of the woody stem you should cut off.

4. Then trim other pieces to that length and cut asparagus into pieces
about 3 inches long.

5. Put asparagus into a bowl and toss with 1 T olive oil plus salt and
fresh-ground black pepper to taste.

6. Spread out asparagus onto baking sheet so it's in a single layer and
roast for 5 minutes (or slightly longer if the asparagus pieces are extra
thick.)

7. While asparagus roasts use a microplane grater or small grater to
zest the lemon rinds into a small measuring cup. (I used all the zest, but
if you're not that crazy about lemon zest you may not want it all.)

8. Squeeze lemon juice into a small bowl, then measure 2 T juice and add
to the lemon zest. (see notes)

9. Whisk 3 T extra virgin olive oil into the lemon zest-juice, then set
the lemon oil aside.

10. Rub each piece of salmon on both sides with the other tablespoon of
olive oil.

11. Season salmon with salt and fresh ground black pepper to taste, and rub
with Szeged Fish Rub   (affiliate link).

12. After 5 minutes, push the asparagus over so there is room and put the
salmon pieces on the baking sheet.

13. Put salmon and asparagus back into oven and roast for about 10 minutes
longer (or possibly 1-2 minutes longer if your salmon pieces are extra
thick.)

14. This is done when the asparagus is starting to soften and salmon feels
barely firm to the touch.

15. Drizzle desired amount of lemon oil over salmon and asparagus and serve.


NOTES


You can freeze the extra lemon juice

if you have quite a bit.T

his recipe was barely adapted from one by Tony Rosenfield in

Fine Cooking.


NUTRITION INFORMATION:


  


YIELD:


 4  


SERVING SIZE:


 1
Amount Per Serving: CALORIES: 710TOTAL FAT: 46gSATURATED FAT: 8gUNSATURATED
FAT: 35gCHOLESTEROL: 167mgSODIUM: 420mgCARBOHYDRATES: 8.6gFIBER: 4gSUGAR:
3gPROTEIN: 64g

Nutrition information is automatically calculated by the Recipe Plug-In I am
using. I am not a nutritionist and cannot guarantee 100% accuracy, since
many variables affect those calculations.

 

 

 

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