Everything is still coated with ice this morning, left over from the winter storm night before last. It's beautiful to look at, but treacherous for walking or driving. It's a good day to stay in and cook. And maybe later take a break with a book, a blanket and a cup of tea.
A lot of my cooking is not done by "recipe", but by just doing it - a technique, I guess you'd call it. Today's dinner is like that. I just started it in the slow cooker, so it should start smelling great soon.
Slow-cooker Ribs & Sauerkraut just has a few ingredients and is simple to throw together. In 6-quart slow cooker place 1 (16 oz.) can sauerkraut, undrained. Stir in one apple, cut into large chunks, along with about 2 Tbsp. brown sugar. Place boneless country ribs on top (my package was about 2 lbs.). Cook on Low for 7 to 8 hours, or until meat is tender. This will serve 4.
The liquid in the sauerkraut helps tenderize the meat - it will be fork-tender when done! I usually use a Granny Smith apple, but any firm variety will add that bit of texture and sweetness. And with a diabetic in the household I use a sugar-free brown sugar blend, but only use half as much.
Add mashed potatoes (home-made, of course) and applesauce - and dinner is done!
We'll all enjoy rice cereal squares for dessert. Yum!
Today's Food Fact: Did you know cream of tartar actually comes from grapes? It comes from deposits on the sides of wine casks during the process of making wine.