Crock Pot Egg Bake

I love to cook, but I hate turning on my oven in the summer. I find myself cooking in the crock pot because it doesn’t heat up the whole house. Last night I decided to try something new in the crock pot – eggs.

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I browned half of a pound of breakfast sausage in a skillet and transferred it to my crockpot (which I sprayed with oil). I then used the same skillet, with a bit of vegetable oil (I wasn’t planning on needing that, but the sausage was very lean), to saute a green pepper, orange pepper, and half of a red onion.

Once that was soft I added it to the crock pot. I cracked a dozen eggs into a bowl and whisked them until they were mostly scrambled. I added salt, pepper, and a cup of shredded cheese. I then poured the eggs over the meat and vegetables and cooked it on low for about 2 hours. Once a knife stuck in the middle came out clean I cut it into 8 wedges and called it dinner.20180625_1956333589874408623931879.jpg

We both like this, so I’ll be making it again. I will be making a few changes. I’ll probably use soy chorizo instead of breakfast sausage. I used pork sausage from our egg lady. She has great eggs, but her sausage is pretty bland. I will probably make this without cheese next time, as it isn’t needed. I think a pinch of good cheese on top would be better than supermarket cheddar mixed in.

One of my favorite things about eggs for dinner is the leftovers the next day. I had this for breakfast covered in siracha. The kids had it for breakfast and ate it once it was called eggy pie. I microwaved slices for a minute. They reheated well and didn’t seem to dry out.

What do you cook when you don’t want to turn the oven on?

 

 

Really Easy Pulled Pork

When the days are sunny and warm and I want to be outside all day I pull out my crock pot. Crock pots are great for nice weather – they don’t heat up your house, you can throw your dinner in as you are making breakfast and forget about it until dinner time.

One of my favorite things to make in the crock pot is pulled pork. I have a ridiculously easy recipe. It is so shamefully easy it took longer to put together than this post will take to write.

Step 1: Get a boneless arm roast. We buy our pork from a farmer that comes to our neighborhood once a month. She has excellent roasts.

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Step 2: Take off the string around it (you don’t need a roast to hold its shape if you are shredding it). Trim the fat. Put it in a crock pot.

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Side note – I bought that cutting board years ago on sale. I don’t mind the yellow color until I take pictures of it, and then I’m annoyed by how ugly it is.

Step 3: Add 1/3 cup water to the crock pot. Season the roast liberally with salt, pepper, and seasoning salt. I use the House Seasoning Blend from Allspice, because I love their spices. But if you don’t have a crazy awesome locally owned spice shop by you I’m sure whatever you have in your cupboard would be great here too.20180426_094628931404634.jpg

Step 4: Turn the crockpot on low and walk away for 7-10 hours. Go to swim lessons. Play in the yard. Don’t worry about dinner.

Step 5: Shred the pork. It will be very tender, so this will take about 90 seconds.20180426_173426592859477.jpg

Second side note: At this point in the process I remembered I have a non-hideous looking cutting board.

Step 6: Eat dinner. There are lots of ways to eat this. The kids had pulled pork sandwiches with BBQ sauce. I had a pork taco. I’m planning on using leftovers for quesedillas and sandwiches. 20180426_191729178945278.jpg

It’s not a fancy meal, but it is an easy meal that will stretch into dinner for a few more nights. In the spring and summer that is exactly what I’m looking for.

Meatless Monday: Ginger Curry Pita

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Last week I got a text from my friend with the above picture and the text “I wish you were here to not order the ginger curry pita with me.” We’ve been going to lunch at Java Joe’s for years, and we used to order the same thing every time – the ginger curry pita. In the past year they have redone their menu and no longer have the ginger curry pita. That’s a shame, as it is incredibly delicious.

So she got me thinking about that tasty lunch. I was lamenting that I would never eat it again, but then I remembered that 8 years ago we raved about it so much a staff member gave me the “recipe.”

I say “recipe”not recipe because when I dug out the slip of paper I found this: a list of ingredients and no directions.

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I decided to use this as a starting point to recreate the pita for home. I wanted to make a smaller batch – we may buy chickpeas by the case at Costco, but a food service can is a bit much. There were no directions for how to prepare this, but it struck me as something that was cooked low and slow with minimal fuss, so I decided a crock pot would be good here.

I’m happy with how this turned out, and I will be making it again soon. It’s a great sandwich for lunch. Elliot and I are both big fans, and Audrey doesn’t outright hate it (that is a win when cooking for a 2 year old). It reheats well, and keeps for a few days in the fridge.

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Ginger Curry Pita

Serves 4-6

2 cans chickpeas, drained and rinsed

3 T Teriyaki Sauce

1/4 red onion, chopped

1/2 green pepper, chopped

1/4 head cabbage, chopped

1 T ginger

1 T curry powder

1 T honey  or 1 t agave

Put ingredients in crock pot and cook on low for 6-8 hours. The timing on this is not critical -you just want to cook down the vegetables and have the flavors meld together.

Serve on flat bread. Pita or naan would work well.

If you don’t have a crock pot you can still cook this. Cook the onion and peppers in a dutch oven until soft in a little bit of neutral oil.  Once soft, add the spices and cooked until fragrant. Add the remaining ingredients and cook on low until slightly mushy.