A Message from Ruth at Antiques And Teacups

Welcome to the blog of Antiques And Teacups! Let's share a cup of tea and talk about the things we love...like teacups, antiques, collectibles, visiting England, antiquing and learning about victoriana and quirky gadgets. Fun!

Wednesday, November 20, 2013

Crock Pot Love Affair...Gingered Pork & Prune Dinner


I haven't changed the fall wreath on the door...yet....change coming soon! But it was a dark and windy fall day...and I indulged my passion for my favorite piece of kitchen equipment...the Crock pot.  I got one in 1974 as a wedding present, and have continued to use it regularly since. I have had a half a dozen crock pots since then, and have a dozen crock pot cookbooks...although many of the older ones have to have recipes adapted to lighter eating.



This is a 1994 Better Homes And Gardens Crockery Cookbook I received as a gift back then and has several favorites I come back to, including the one I made...Gingered Pork And Prune Dinner, which is a favorite.

1 2-pound boneless shoulder roast (I used a pork sirloin roast I got at Costco)
2 tbs oil
3 tbs quick cooking tapioca (I used organic from the bins at our local farmer's market)
2 med cooking apples, cored and cut in 1/2 inch slices
4 med carrots bias sliced in 1/2 inch pieces
1 med onion cut into 1 inch chunks
1 cup pitted prunes snipped into quarters
1 cup chicken broth (I use low sodium organic)
3/4 cup apple juice
1 tbs lemon juice
1 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp pepper
1/8 tsp ground cloves
minced garlic to taste (my addition)

1. Trim the fat from the meat; cut pork into 1 inch cubes. In a large skillet brown pork, half at a time in the oil. Drain fat. 

2. Transfer to 3 1/2 to 4 quart crock pot.



Sprinkle with tapioca. Assemble apples, carrots, onions and prunes.


Add to the crock pot covering the pork.

3.  In a small bowl, combine broth, juices, spices and minced garlic if used. Mix and pour over mixture in crockpot.



4. Cover and cook on low for 8 to 10 hours or on high setting for 4 to 5 hours. Serve over hot cooked couscous, noodles or rice (we always use brown rice).


An added bonus is the glorious, spicy smell pervading the house all day! Definitely autumn in a pot. See why I love my crock pot??!


This is where all our local organic vegetables come from...Nash's Organic Produce...a favorite place, as you can easily see why...




Now it's time for a refreshing cup of tea from a 1980s bone china mug I found at an estate sale...perfect for fall, don't you think???






Thanks for joining me! Have a lovely week and have a cup of tea with a friend!

You might be interested in the first 2 parts of a blog series I am doing for my Tuesday Cuppa Tea meme on the cup shapes made by Shelley China, England until they closed in 1966. Click on the following if you would like to read them...

Shelley Cup Shapes Part 1

Shelley Cup Shapes Part 2

I am joining the following blogs...you'll love visiting and joining the parties!

What’s It Wednesday                                           
Home On Wednesday
 Coloradolady  ~ http://coloradolady.blogspot.com/
Vintage Thingie Thursday
 Mrs. Olson ~  http://jannolson.blogspot.com/
Share Your Cup ThursdayBeverley ~ http://howsweetthesound.typepad.com/

8 comments:

  1. I love crock pot cooking. I bet this smells wonderful when it is cooking! Thanks for sharing with SYC.
    hugs,
    Jann

    ReplyDelete
  2. Thank you for the visit to the farmers market and the recipe looks delish. I'm making this post my Pick of the Week from Ivy & Elephants. I used a small picture of the gooseberry & pear teacup - let me know if you object and I'll remove it.

    ReplyDelete
  3. I love crock pot meals, Ruth! I can't eat pork though as I'm allergic. Your mug is very pretty; love the shape! I must apologize for neglecting to feature your beautiful teapot from last week's party. I was so pressed for time this week that I forgot to write it down. So, I will feature it next week. Sorry about that. Thank you for linking to my HOME and enjoy the rest of your week.

    Blessings,
    Sandi

    ReplyDelete
  4. I like crock pot recipes too! Thanks for sharing this one!

    ReplyDelete
  5. Hi Ruth, nice to visit your lovely blog. I just haven't had as much time to blog and I miss my blogger friends. Your recipe looks so good would love to give this one a try.
    Cold and windy here too.
    Linda

    ReplyDelete
  6. First time here, I think. Very pretty blog.
    I love using my crock pot, too...and I do use it a lot.
    Thanks for sharing your recipe...
    Here from Pink Sat. and following thru bloglovin and Google friends connect.

    ReplyDelete
  7. I think I will use my crock pot this week Thanks
    HPS Laura

    ReplyDelete
  8. Love my crock pot...
    Happy Pink Saturday!! Being thankful for the wonderful things God has done in my life...I have lived days without Him and I have lived days with Him...I, by far prefer the later...It is so nice to see the daily normalness of our lives....

    ReplyDelete

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