***Question of the week ***

iVillage Member
Registered: 03-24-2003
***Question of the week ***
15
Tue, 08-22-2006 - 7:07am

OK, I like food, and I can't belive I'm thinking of this at 7 am, but I hate planning for dinner.

Maria :)                


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iVillage Member
Registered: 08-27-2005
Wed, 08-23-2006 - 5:28pm
Yum!

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iVillage Member
Registered: 03-25-2003
Wed, 08-23-2006 - 9:57pm

Glad you think the recipe will work out. Do try it, but, as I said, don't tell the kiddos what's in it until after they tell you how much they love (or hate) it!

As a vegetarian, I eat quite a bit of Indian and Thai food, both of which can be spicy. However, most dishes can be ordered (or made) without the heat -- so I order it "mild enough that a baby can eat it" or "don't even look at the spice." If they ask for a scale of 1 to 10, I tell them -3. Once, my Thai waiter laughed at me and said, Thai babies eat spicy food. And my nephew (age 2) eats the same spicy foods (7 or 8 on the spiciness scale) as his parents (*gasp*)! However, they get my meaning and I usually don't have a problem. :)

iVillage Member
Registered: 01-08-2004
Thu, 08-24-2006 - 12:33am
I was hoping you would share the sweet and sour pork recipe - hint, hint. LOL

iVillage Member
Registered: 01-08-2004
Thu, 08-24-2006 - 12:55am

One favorite that actually satisfies all of us is Maple Baked Apple chicken from Kraft. There isn't much that satisfies all 4 of us, so this is a big winner, but only when apples and chicken are on sale, LOL. I swear we're the cheapest cooks in the land, LOL.
Here is the link to the recipe:

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=maple%20baked%20apple%20chicken&u3=**1*1&wf=9&recipe_id=75582

Oh, I use honey instead of maple syrup and plain old fat free italian instead of zesty italian dressing. This recipe works well for pork chops too :)

iVillage Member
Registered: 03-26-2003
Thu, 08-24-2006 - 1:22am

Okay, okay. LOL This is a fabulous no fuss, no muss kind of recipe. It calls for pork loin roast, but I often have used less expensive pork roast. If you do that, you have to cut around the fat and get rid of it. Since you have to cut it up anyway, it's really not that much more work, AND it is more melt in your mouth if you do. :) I also recommend name-brand pineapple rather than generic or store-brand. I recommend going for the full 8 hours. Also, when it says 6 servings, it's 6 generous servings.

Slow-Cooked Sweet 'n' Sour Pork
(recipe from Light & Tasty)

2 Tbl + 1 and 1/2 tsp paprika
2 and 1/2 # potk loin roast, cut into 1" stips
1 Tbl canola oil
1 can (20 oz.) unsweetened pineapple chunks
1 md. onion, chopped
1 md. green pepper, chopped
1/4 C cider vinegar
3 Tbl brown sugar
3 Tbl reduced-sodium soy sauce
1 Tbl Worcestershire sauce
1/2 tsp salt
2 Tbl cornstarch
1/4 C cold water
Hot cooked rice, optional

Place paprika in large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a nonsick skillet, brown pork in oil in batches over md-high heat. Transfer to 3-qt slow cooker.

Drain pineapple, reserving juice; refrigerate the pineapple. Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker. MIX WELL. Cover and cook on low for 6-8 hours or until meat is tender.

Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple. Cover and cook 30 minutes longer or until sauce is thickened. Serve over rice, if desired.

Yield: 6 servings

Steph

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