Mmm ... homemade cranberry sauce. So easy—and so much tastier than the canned stuff! Best part: It can be made up to 7 days in advance.
3/4 water
1 cup sugar
1/4 teaspoon salt
1 (12-ounce) bag cranberries, picked through
Bring water, sugar, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)
From The America's Test Kitchen Cookbook
November 23, 2011
October 10, 2011
Christy's Brown Sugar and Balsamic Glazed Pork Loin
A friend of mine with triplets (plus one!) posted this recipe on her blog recently. I figured if she has the time to make this, a quad mom does, too ... and, boy, am I glad I tried it! My husband has decreed that this dish be put into our regular menu rotation, and I am only too happy to comply.
1 (2 pound) boneless pork loin (or pork roast)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Combine sage, salt, pepper, and garlic. Rub over loin or roast. Place in slow cooker with water. Cook on low for 6 to 8 hours.
About 1 hour before roast is done, combine ingredients for glaze in small saucepan. Heat on medium-high and stir until mixture thickens. Brush roast with glaze two or three times during the last hour of cooking. Serve with remaining glaze on the side.
1 (2 pound) boneless pork loin (or pork roast)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Combine sage, salt, pepper, and garlic. Rub over loin or roast. Place in slow cooker with water. Cook on low for 6 to 8 hours.
About 1 hour before roast is done, combine ingredients for glaze in small saucepan. Heat on medium-high and stir until mixture thickens. Brush roast with glaze two or three times during the last hour of cooking. Serve with remaining glaze on the side.
February 16, 2011
Dianne's Fried Cornbread
When the quads were babies, friends and strangers alike stepped in to help us take care of them. This recipe comes from one of those wonderful strangers-turned-friends, who just happens to be a fantastic cook. I love it because it cooks up super-fast, and the end result is much less crumbly (read: less messy) than regular cornbread. Plus, what kid doesn't like food in the form of a pancake?
Any cornbread dough
or
1 box Jiffy cornbread mix
1 egg
1/4 cup milk
Heat a griddle or electric skillet to 325 degrees. Drop small amounts of dough evenly over surface of griddle, as if you were making pancakes. Turn when tops are bubbly and starting to dry around edges; cook until both sides are golden brown.
From Dianne's Recipe Box
Any cornbread dough
or
1 box Jiffy cornbread mix
1 egg
1/4 cup milk
Heat a griddle or electric skillet to 325 degrees. Drop small amounts of dough evenly over surface of griddle, as if you were making pancakes. Turn when tops are bubbly and starting to dry around edges; cook until both sides are golden brown.
From Dianne's Recipe Box
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