It’s November and that calls for delicious, soul-warming and belly-filling meals! Yes there is mac ‘n’ cheese and leftover turkey sandwiches, but let’s go for more fun protein and veggies in our meals.
Crock pot honey mustard pork is a favorite of my family. Set it up in the morning and come home to a delicious dinner. Put everything in a medium-sized crock pot and cook for 4-6 hours on low. Serve with veggies and rice.
• Hormel pork loin, thickly sliced
• Sweet & hot mustard
• Salt and pepper
• Chopped onion
• Sliced garlic cloves, about 5
• ½ cup of vegetable or chicken stock
The spiralizer makes excellent meals with the abundance of fresh produce you’re seeing at farmers markets. A zucchini or squash is perfect for this recipe. Spiralize with a hand-held or table-mounted spiralizer and some fresh veggies. No need to even cook the zucchini; and add some olive oil and Parmesan and you’ve got yourself a meal.
How about a hearty pumpkin or squash soup? Cut a sugar (smaller) pumpkin or butternut or two acorn squash into chunks and roast with one tablespoon of butter and a touch of coconut oil on a shallow oven-proof pan or dish — you will need a lip on the pan, these gourds are juicy! Cook for 45 minutes at 350 degrees F, allow to cool. In the meantime, chop up a raw onion and half a stalk of celery. Sautee with one tablespoon of butter in a medium saucepan, and add one quart of vegetable or chicken stock, and add salt, pepper, a bay leaf, and let simmer for 20-30 minutes. Remove bay leaf, add squash/pumpkin pieces and puree in your food processor or blender.
At a loss for time? Don’t want to cook all night? Make roasted veggies in the oven. Cut up your favorite produce and root vegetables with some butter and salt and pepper, place in a baking dish, and roast for 45 minutes at 350 degrees F. My favorite is onion, mushrooms, tomato, carrots, eggplant, squash, and zucchini.
Stay warm with these lovely weeknight dinners. Enjoy!