Monday, March 21, 2011

New recipes

I decided to bring my crockpot along on this trip--I thought it would be nice to have a few things cooking all day instead of doing everything at dinner time. On St. Patrick's Day we had the usual corned beef, potatoes and cabbage, and yesterday I tried out a recipe for pork chops. I used pork sirloin, however--occasionally I can get them on sale at Costco, and since it's sirloin, it's much more tender than loin chops. I also tried a new way to eat cucumbers--I had some at an Austrian restaurant (Johannes) in Palm Springs and figured out how to duplicate them. (At least I like them just as much, whether I duplicated them or not!).

Slow Cooker Maple Pork Chops

4 boneless pork chops
1/2 cup chopped onion
1/3 cup maple syrup
1/4 cup chicken broth
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon ground ginger

Place chops in bottom of slow cooker; add onion. Mix remaining ingredients and pour over chops. Cook on low 6-7 hours. Serve over rice with pan juices.

Dilled Cucumbers

3 tablespoons heavy cream
1 teaspoon sugar
2 tablespoons white vinegar
1/4 teaspoon salt
1/2 teaspoon dried dill weed
1 medium cucumber, peeled and thinly sliced (if you're using an English cucumber, you don't have to peel it)

Whisk cream and sugar until frothy (but not whipped); add vinegar, salt, and dill weed. Stir; add cucumber. Let sit 15-20 minutes before serving.

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