Tonight I'll be cooking up some pork sirloin boneless chops ('bout 3kg's of
them) and a few chicken breasts to fill out the pan. I use an electric frying
pan that measures 14"x18" and is about 3&1/2" deep with a heavy glass
lid.
I'll season with some coarse-ground back pepper & some SPIKE, and will
brown each side for a few minutes on each side in some olive oil, then I
add low-sodium chicken broth ('bout 3/4" deep), turn the pan down to 300F,
cover, and simmer (topping up the broth every 10 minutes or so) for another
45 minutes to an hour or so.
This will produce pork cuts that can be chewed with your tongue and the
roof of your mouth. Near the end of the cooking time, I'll toss on top of the
meat a bag of frozen broccoli & carrots and such, that'll steam in the juice
from the meat and the chicken broth. Maybe I'll chop up & toss in a yellow
bell pepper....maybe an orange one instead....maybe both.
I'm thinking some snow peas in there too, and a Caesar Salad on the side.
I'll do up a rice dish on the stove (A pack of "Fine Herb & Wild Rice" and
another of "Broccoli & Cheddar" flavoured rice, mixed together) that I'll
then just throw on top of the meat and veggies in the big pan to let those
flavours all mix together.
That's one pot (from the rice) and one electric pan to wash up later on. Easy.
I'll feed my Kids, Myself, my Dogs, whomever happens to stop by, and still
freeze a couple of meals for other times when I just don't feel like cooking.
(Oh yeah.....SPIKE. It's a mix of salt and sea salt crystals, special high flavour
yeast, hydrolyzed vegetable protein (from soybeans), mellow toasted onion,
onion powder, orange powder, soy flour, celery leaf powder, celery root powder,
garlic powder, dill, kelp, Indian curry, horseradish, ripe white pepper, orange and
lemon peel, summer savory, mustard flour, sweet green and red bell peppers,
parsley flakes, tarragon, rosehips, saffron mushroom powder, parsley powder,
spinach powder, tomato powder, sweet Hungarian paprika, celery powder,
cayenne pepper, plus a delightful herbal bouquet of the best oregano,
sweet basil, marjoram, rosemary and thyme.)
Our son brought his slow cooker over. We have racks of ribs cooking as I write this - simmering away in there with BBQ sauce and some spices. As we get closer to dinner, I will make home made Spanish Rice (totally delicious) and our meal will be done too. The ribs will be lovely and falling off the bone. I can smell them cooking right now. It's chilly outside and we still have snow on the ground for the moment so those aroma's drifting throught the house seem extra nice. I don't usually do extra veggies with the rice because it already contains, tomatoes, onions and green pepper. I make lots.