SAVOURY SLOW COOKER PORK ROAST WITH MUSTARD AND APPLES
Browning the pork roast and onions before adding them to the slow cooker deepens the flavour of this simple yet elegant enough for company pork dish. Apples, herbs and mustard ensure the pork has a lovely balance of both sweet and savoury. Thinly sliced leftovers make great sandwiches the next day. 1 tbsp canola oil
2 1/2 lbs. boneless pork loin roast 1 onion, sliced
2 garlic cloves, minced
1/3 cup white wine
2 apples, cored and quartered 3/4 cup chicken stock
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp packed brown sugar
2 tsp yellow mustard seed
1 tsp salt
1/2 tsp pepper
3 sprigs each fresh rosemary and thyme
1. Heat a large skillet over medium-high heat. Add the oil. When it is hot, add the pork roast. Brown for about 4 minutes per side, until the meat releases easily from the skillet. Remove the roast to the insert of a 4-6 quart slow cooker.
2. Stir the onions into the skillet and sauté for a few minutes until softened. Add the garlic and cook another few minutes. Scrape the skillet ingredients into the slow cooker. Pour the white wine into the skillet and return it to medium-high heat, scraping up any brown bits from the skillet. Simmer for 2 minutes then pour the wine and brown bits into the slow cooker. Add the remaining ingredients to the slow cooker and cook on low for 8-10 hours. Remove the pork from the slow cooker and let stand for 15 minutes before slicing. Strain the slow cooker juices into a small saucepan and bring to a boil. Turn the heat down to mediumlow and simmer for 10 minutes until slightly reduced.
3. Pour the sauce over the slices of pork roast and serve. The apples and onions have lots of flavour, so be sure to serve them with the pork as well.
SKILLET MUSHROOM LASAGNA
Everyone loves a good lasagna, and this one cooks up in a cast iron skillet in no time. Plus it’s a great way to get more greens in your diet. Served with a side salad, it’s fancy enough for company, and yet simple enough for a weeknight family meal. 6 lasagna noodles (about 2 inches wide)
1 tbsp butter
1 lb. cremini mushrooms, sliced 1 clove garlic, minced
5 cups assorted baby greens such as spinach, kale, chard, arugula
1/4 teaspoon each salt and pepper
3 tbsp all-purpose flour
3 tbsp butter
2 cups milk
1 cup shredded mozzarella cheese
2/3 cups extra-smooth ricotta cheese
1 tbsp Dijon mustard pinch cayenne pepper pinch nutmeg
1/4 cup grated Parmesan cheese canola oil for greasing skillet
1. In large saucepan of boiling salted water, cook the noodles for 2 minutes less than package instructions for al dente; drain.
2. While the noodles are cooking, in a 10-inch cast iron skillet, heat 1 tbsp butter over mediumhigh heat. Cook the mushrooms and garlic, stirring occasionally, until softened and almost no liquid remains, about 7 minutes. Add the baby greens, and cook, stirring occasionally until they begin to wilt, about 2 minutes. Scrape into a bowl. Stir in salt and pepper.
3. In a small saucepan over medium heat, melt 3 tbsp butter. Stir in the flour and cook, stirring constantly for 2 minutes. Gradually whisk in the milk. Cook over medium heat, whisking constantly, until thickened, about 8 minutes. Add 3/4 cup of the mozzarella, the ricotta, mustard, cayenne pepper and nutmeg. Stir constantly until the cheese is melted. Remove from the heat.
4. Wipe out the cast iron skillet after you cook the mushrooms and greens and give it a little greasing with canola oil. Pour
1/2 cup of the sauce into bottom of the skillet. Arrange 3 of the noodles over top, you may need to trim the ends to fit skillet. Top with half of the mushroom mixture. Spoon half of the remaining sauce over top. Arrange remaining noodles, perpendicular to bottom noodles, over top. Top with the remaining mushroom mixture, sauce and mozzarella. Sprinkle with Parmesan cheese.
5. Bake in 400 F oven until mozzarella is melted and sauce is bubbly, about 15 minutes. Broil until the top is golden brown, about 3 minutes. Let stand for 5 minutes before serving.