Cooking with Eowyn - slooowing it down

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This weekend, we had the inaugural outing of my brand new crock pot, and I was only slightly paranoid about leaving the house with food cooking. :)

I love clementines. Last week, I did one of those things where I bought a whole crate of them at the store, and when I got home, I looked at them and thought, "What was I thinking?" Because as much as I love them, I don't think I can eat five pounds of clementines before they go bad. So I started looking for some recipes involving clementines so I could use up some of them, and I found this slow cooker recipe for Sweet and Sour Clementine Pork Chops (third one down). It came out reasonably well, although I was expecting it to taste like Chinese sweet and sour pork and it was totally not that. I have a clementine salad recipe I'm thinking of trying, but if you have any ideas of what else to do with clementines, let me know!

As a side dish, I made Gingered Sugar Snaps, since I thought the ginger would go well with the Asian pork chops. I didn't actually have snap peas, though, so I used snow peas. Still worked out pretty well. I'm also still using the ginger paste I bought the day of the snow storm instead of fresh ginger, and it's quite a time saver.

Finally, I found this recipe for Steak with Dijon Shallot Sauce on the back of the carton of College Inn beef stock, which I used for my French Onion Tart last week. I was looking for recipes to use up the extra stock, plus I bought those steaks at the grocery store and didn't know what to do with them. It's one of those recipes that requires you to cook the meat, and then keep it warm while you make the sauce in the same pan, which I dislike doing, but the sauce did turn out pretty good. It was my first time cooking steak on the stove (usually I grill it on the George Foreman), so I overcooked it a little bit - well, it wasn't really overcooked, just well done, whereas I like mine closer to medium. Oh well, practice makes perfect, I guess.

Comments

[brunettepet.livejournal.com]

I've never cooked with clementines, though that recipe looks good. The steak recipe sounds great. We usually use the outside grill when making steaks, though using the fond for a sauce would be yummy.

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I'd never cooked with them, either. I found a few recipes that just called for the juice, but that seemed like a waste of perfectly good clementines.

[shinybaum.livejournal.com]

I made tomato soup and it looked like pasta sauce so I put pasta in it and pretended I meant to make it.

Everyone ate it but now I feel bad :(

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Awwww! *hugs you and sends leftovers*