Sunday, January 22, 2012

A Warm Meal on an Icy Day

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.

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