In Good Time, 123 Slow Cooker recipe – Weight Watchers
2 bacon slices
2 cups chopped onion
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (14.5-ounce) cans diced tomatoes, drained
2 (15-ounce) cans Great Northern beans, rinsed and drained
1 pound lean boneless pork loin roast, trimmed and cut into 1-inch cubes
1/2 pound reduced-fat smoked sausage, cut into 1/2-inch cubes
8 teaspoons finely shredded fresh Parmesan cheese
8 teaspoons chopped fresh flat-leaf parsley
Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat
Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.
We usually just throw everything into the slow cooker, skip the bacon, don’t sauté anything – and it turns out just fine
I have made this several times in the past few months and it’s a keeper. Its a flexible recipe that you can throw in whatever you have. I just made a double recipe with half pistachios and half almonds and used dried cherries. A few months ago we used dried pineapple and raisins and that was good too.
Olive Oil Granola
New York Times
3cups old-fashioned rolled oats
1 ½cups raw pistachios, hulled
1cup raw pumpkin seeds, hulled
1cup coconut chips
¾cup pure maple syrup (PJH: I use 1/2 cup)
½cup extra virgin olive oil
½cup packed light brown sugar (PJH: don’ t need this much – I cut in half)
1teaspoon kosher salt
½teaspoon ground cinnamon
½teaspoon ground cardamom
¾cup chopped dried apricots
Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.
This is my Mom’s iconic purple cole slaw that I made a week or so ago for the first time. Simply the best. We traditionally have it with grilled turkey and corn on the cob in the summer. My Mom reports that it was from a recipe in a California newspaper more than fifty years ago. Don’t leave out the bacon!
For 1.1/4 c dressing:
1 c sour cream
2 t. salt
1 1/2 t sugar
1/2 t paprika
1/4 t. pepper
1/4 c. white vinegar
Combine sour cream, salt, sugar, paprika and pepper. Gradually stir in vinegar. Cover and chill.
4 c. shredded green cabbage
2 c. shredded red cabbage
1 c. chopped green pepper
1 c. shredded carrot
1/2 c sliced radish
8 slices bacon; cooked & crumbled
20-40 minutes before serving mix with dressing and chill
A teenaged boy goes to his father’s boyhood home in Seattle and learns of his father’s and father’s family’s history going back several generations. Big old house, family secrets, ghosts and trees. A good read but not as good as Stein’s The Art of Racing in the Rain.
The Nazi’s take over Paris during WW2 and two sisters join the resistance. One helping fallen soldiers cross the border and another taking in orphaned children. Interesting history but melodramatic and sappy writing.