Crock pot pork tenderloin= Amazing!

I tend to use the crock pot more in the fall and winter than in the summer and spring.  I love the feeling of having dinner prepared before I even eat lunch.  This particular recipe is a shorter one and doesn’t encompass a whole meal, although you could probably add veggies to it.  But it is definitely worth trying.  I’ve heard if you turn the crockpot on before work and keep it on warm after 4 hours, it is still good.  I posted it on a “mom board” I am a member of and people rave about it.  You can always freeze your leftovers or use them to make a sandwich.

I use the crockpot liners for easy clean-up.

Amazing Pork Tenderloin in the Slow Cooker
from allrecipes
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons lite soy sauce (I use low sodium version)
freshly ground black pepper to taste

Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle
with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.



Immersion blender love

I got a new kitchen tool this week that has made changed my life.

Although I enjoy smoothies in many ways, I didn’t make them often because of the inconvenience of the clean-up.  This thing is so easy I made a smoothie 3 days in a row.  And pureed soups are some of my favorites so I know I will be making those more now that I don’t have to pour hot liquid into the blender, blend, remove, and repeat until it is all smooth.

I’ve already made a tomato soup with smoked paprika.  The little bit I tasted was good, but I froze all of it so we can have a taste of summer during the winter.  In case you are interested in the recipe, I found it here.  We had a plethora of tomatoes building up so that was a great way to use them up before they went bad.  Right now, the only tomatoes we have are from our CSA.  Because of the heat and humidity we had for awhile this summer, they stopped growing.  But now there are more than 50 green tomatoes on our ONE tomato plant.  I can’t believe what a monster this tomato plant is.

Family Fun in the Sun

There weren’t many posts this week because our family was in sunny Marblehead, Ohio.

We climbed some rocks.

And went swimming.

And fed animals from our car at the African Safari Wildlife Park.

We were on vacation from our CSA as well, so I don’t have the weekly post on what we received.  But we did go raspberry picking today at Rosby Berry Farm.

Hopefully, I’ll have some good raspberry recipes to post using some of the 6 quarts we picked.  The berries were so plentiful, we picked quite a few.

Asian Honey, Banned in Europe, Is Flooding U.S. Grocery Shelves

Asian Honey, Banned in Europe, Is Flooding U.S. Grocery Shelves.

Interesting (scary) article about honey from China.  Makes you wonder what else is still tainted from China.

Just buy local honey (and whatever else you can)!

Our home garden

We picked our first tomato and pepper from our little garden.

Here is the garden on June 26.

And today…

Cauliflower with green stems.  Not sure why it is different than the kind from the store but he ate it!  For one night.

I didn’t get a current garden pic, but the tomato plant is crawling up the swing set and intruding on the peppers’ space.





Perplexing food article

Michael Symon posted this article about “20 Habits that make you Fat” on his facebook page.  I found it interesting enough to post it here.

I knew most of them, but I keep having to re-read the first few paragraphs.  Crazy!

Tuesday treats: raspberry sauce

Because it is raspberry season in our “neck of the woods”, I think this is a great seasonal dessert.

My mom actually made this sauce on Sunday, and we used it to top angel food cake and vanilla ice cream.  It’s not too sweet so it is a  perfect topping for a sweet piece of cake.

Red Raspberry Sauce
1/4 cup raspberry jam or jelly
1 teaspoon vanilla extract
10 oz. frozen raspberries (not in syrup)
Place all ingredients in container to be pureed. Puree until smooth.  Refrigerate until ready to use.
I could have eaten the whole cake.