Thursday, January 03, 2008

Some Food Pics! and Recipes too!

I am such a slacker when it comes to taking pictures of the food. I know why. I am obsessed with the food actually being HOT when I serve it. Most of my food pictures are portions AFTER I have already eaten. And as a single girl on a budget (that is my mantra for the year), I can't afford to make an extra portion for posterity. "posterity" is a fancy name for "the readers".

Picture Numero Uno: The horror of the Red Velvet Cake Truffle. I don't recommend making them, so I will not give the recipe.

Picture Numero Dos: New Year's Day Pork and Sauerkraut, extra kraut-y
1 3-4 lb Pork Loin, sliced into 8 pieces
4 yellow potatoes, quartered
1/2 large onion, chopped
2 cans of saurkraut, juice included
4 T brown sugar
1 really big apple, chopped
shakes of caraway seeds

In crockpot, layer first can of sauerkraut, onion, and apple. Place browned, salted, and peppered, pork on top. When I cut the pork, I didn't cut all the way through, so it fans out a little in the pot. Place potatoes around the pork. Sprinkle the caraway seeds on top. Sprinkle the brown sugar on top of pork. Pour last can of sauerkraut over pork and potato. Cook on low for 6-8 hours. The pork will just fall apart.

We liked it with all the juices. And the potato tastes like sauerkraut, which we liked too. If you want it a little sweeter and less tart, add more sugar. And you could possibly use NONE of the sauerkraut juice from ONE of the cans and be just fine. My audience for this dish wanted ALL the juice...oh and I gave it to him. "you like-a the juice?"

Picture Numero Tres: Ham and Cheese Mini Frittatas
Oh so good! And I put this recipe into It has 9 grams of fat and 170ish calories per 6 little frittatas. You could cut some of the fat out by using skim milk and egg beaters. But 9 isn't that bad, to me! And I made these with some other variations for my Christmas Party! I did a bacon and leek (awesome!) and a potatoa, red pepper, and onion. You could do WHATEVER you want for these. They rock!

1 comment:

Lisa said...

I make my pork the same way (minus the carraway seeds because they're not my favorite); however, I add a couple of additional ingredients .... a couple pinches of rosemary and a big splash of Apfelkorn (a German apple liquer).

By the way, I love your chicken stock recipe!