CrockPot Roasted Pork Loin

2 C water

4 lb (or so) Smithfield Boneless Pork Loin

Pat dry. Salt and *BD seasoning (see below).

Add following to water

1 tsp dried thyme

1 tsp granulated garlic

1/2 tsp ground black pepper

1 tsp minced onions

1 tsp celery seed

2 bay leaves

About 4 hours into roasting add potatoes and carrots lightly season with BD seasoning:

1/2 24 oz Private Selection Petite Gourmet Potatoes, wash and cut in half. 

1/2 16 oz Kroger brand petite baby carrots

8 quart CrockPot

1 Pork Loin.  Salt, BD Seasoning on all sides lightly.  Set aside.

2 Add water to CrockPot.  Add bay leaves.

3 Add bay leaves, thyme, minced onions, celery seed, garlic, ground black pepper.  Stir to incorporate.

4 Add pork fat side up.

5 Set CrockPot to High and timer to 4 hours.  

6 Add potatoes and carrots.  Set CrockPot to High for another 2 hours.  Check for doneness.

*BD Seasoning

3 Tbsp Kirkland Granulated California Garlic

2 Tbsp Black Pepper

1 Tbsp Dried Parsley

1 Tbsp Thyme Leaves

1 Tbsp Celery Seeds

1 Tbsp Kirkland Himalayan Pink Salt 

Combine in a “coffee grinder* that is used only for grinding herbs.  Grind until ground into a powder.

Note:  nice basic seasoning mix. add other spices like oregano, basil, onion flakes, paprika, brown mustard seeds, lemon oil or zest, white pepper for additional flavors.  

Fried Potatoes

 I love these potatoes.

Fried Potatoes

Stacey Griffin

These are awesome potatoes!

As many Yukon gold potatoes as you need

Kirkland Italian (green cap) Virgin Olive Oil or Marianne’s Harvest Brand Avocado Oil

Seasoning

Himalyan Salt

Dried Thyme

Powdered Garlic

Slice Yukon gold potatoes 1/4 inch thick.

Heat olive or avocado oil in a large, deep frying pan.

Add the potato slices and fry until tender and crispy.

You may need to put them under the broiler to add a crust.

Sprinkle with seasoning.

So good.

Almond Banana Bread

 Almond Banana Bread

3 large bananas, mashed (about 1½ cups)

3 large eggs

1 Tbsp Kirkland Vanilla Extract

2 Tbsp Kirkland Canadian Maple Syrup

1/4 Cup Avocado Oil

2 Cups Kirkland Blanched Almond Flour

1/2 tsp Himalayan Salt

1 tsp baking soda

Instructions

In a bowl, mash the bananas, add eggs, vanilla, maple syrup, and Avocado oil.  Mix well.

In a separate bowl combine in almond flour, salt, and baking soda.  Mix well.

Make a well in the middle and add the wet ingredients.  Mix well.

Scoop batter into two greased 7.5 x 3.5 inch loaf pan.  (I line mine length-wise with parchment paper to make it easy to lift loaf out.)

Bake at 350°F for 50 minutes.  Test with long toothpick and if it comes out clean, it is done.  Otherwise, bake another 5 minutes.

Cool for 1 hour

Crock Pot Roasted Prime Tri-tip

 Crock Pot Prime Tri-tip Roast

1 8 quart Crock Pot

1 Recipe BD Seasoning Mix ground or your favorite seasoning

Pink Himalyan Salt ground from Costco

1 3-4 pound Prime Tri-tip Roast, cut into 4 chunks

1 Package 24oz Private Selection Petite Gold Potatoes.  May need to cut in half.

1 12oz Kroger Petite Carrots steam in bag.  May need to cut the larger ones in half.

12 oz shiitake mushrooms, de-stemmed, cut into pieces

1 tsp dried thyme

1 tsp granulated garlic

1 tsp ground pepper

1/4 tsp Himalayan salt

1/2 tsp BD seasoning

6 celery stalks cut into 1” pieces

3 large bay leaf

1 cup water 

1. Lightly salt meat pieces with Pink Himalyan Salt.  Season pieces with BD Seasoning.

2. In a large bowl, combine mushrooms, potatoes, carrots, celery, add thyme, garlic, ground pepper, bay leaf, Himalayan salt, BD seasoning.  Mix.

3. Instant Pot:  Spray crock pot with Avocado oil.

4. Add vegetable medley.

5. Add water.

6. Lay tri-tip meat pieces on top of the vegetables.

7. Turn Crock Pot on to High and set the time to 5 hours 30 minutes.

8. Take out and serve.  Yummy.

BD Seasoning Mix

1 1/2 Tbsp granulated garlic from Costco

1  Tbsp Whole Black Pepper from Costco

1/2  Tbsp dried Parsley from Costco

1/2  Tbsp Morton & Basset Thyme

1/2  Tbsp Celery Seeds

1/2  Tbsp Kosher Salt

Combine in grinder and grind fine.

Mustard Sauce

 Mustard Sauce ala Ming

1 Tbsp either Coleman’s dry mustard or Signature Ground Mustard

1 Tbsp boiling water

Let sit for a moment to allow mustard to absorb the water.  Beat with spoon (I use chop sticks).  Japanese old wives tale, if you are hot tempered, your mustard will be hot.  Adjust how thin or thick you want your sauce by adding more/less water. 

Chinese Style Hot Mustard

2 Tbsp Coleman’s dry mustard

2 Tbsp boiling water

Let sit for a moment to allow mustard to absorb the water.  Mix well.  

Add the following and mix well.

1/4 tsp salt

1 tsp Avocado oil

Cover and let rest for 10 minutes.  Taste and adjust flavor.

Chinese Style Hot Mustard 2d version

1 Tbsp Coleman’s dry mustard

1/8 tsp salt

1/8 tsp white pepper

1.5 tsp boiling water

Let sit for a moment to allow mustard to absorb the water.  Mix well.  

Add the following and mix well.

.5 tsp Avocado oil

.5 tsp rice vinegar

Cover and let rest for 10 minutes.  Taste and adjust flavor.  Vinegar makes the mustard mellower.

I believe mustards taste best freshly made.  Or at least when I was growing up we always made wasabi sauce, mustard sauce or Hawaiian chili pepper sauce just before dinner.

CrockPot Roasted Pork Loin

CrockPot Roasted Pork Loin

2 C water

4 lb (or so) Boneless Pork Loin 

8 oz shiitake mushrooms, cut stems off and cut into half inch pieces

12 oz Kroger brand petite steam in the bag baby carrots

6 stalks celery, cut into 2” pieces

1 tsp dried thyme

1 tsp granulated garlic

1 tsp ground black pepper

1 tsp minced onions

1/2 tsp Himalayan Salt

BD Seasoning *see below

3 bay leaves

24 oz Private Selection Petite Red Gourmet Potatoes, wash and cut in half.  Lightly season with BD Seasoning.

8 quart CrockPot

1 Cut Pork Loin into 2 pieces.  Salt, pepper, granulated garlic, BD Seasoning on all sides lightly.  Set aside.

2 Add water to CrockPot.  Add bay leaves.

3 Add the celery, shiitake mushrooms, carrots and potatoes.  Add thyme, garlic, ground black pepper, salt.  Stir to incorporate.

4 Add pork pieces on top of all the vegetables fat side up.

5 Set CrockPot to High and timer to 6 hours.  

*BD Seasoning

4 Tbsp Kirkland Granulated California Garlic

1 Tbsp Dried Parsley

1 Tbsp Thyme Leaves

1 Tbsp Celery Seeds

2 Tbsp Kirkland Himalayan Pink Salt 

Combine in a “coffee grinder* that is used only for grinding herbs.  Grind until ground into a powder.

Note:  nice basic seasoning mix. add other spices like oregano, basil, onion flakes, paprika, brown mustard seeds, lemon oil or zest, white pepper for additional flavors.  

Chocolate Tapioca Pudding

Chocolate Tapioca Pudding (3 Cups)

3 T Reese Instant Tapioca (Amazon)

1/2 C Drinking Chocolate or Cocoa Powder*

1/2 C Raw Sugar

2 C Water

1/8 tsp salt

1 tsp vanilla

Mix all ingredients except salt and vanilla; let sit for 5 minutes.

Over medium heat, stirring constantly bring mixture to boil.

Take off fire, add vanilla and salt; mix well.

Let sit for 20 minutes.

Eat warm or chilled.

*Hershey’s Cocoa Powder; Ghirardelli Cocoa Powder; Scharffen Berger Natural Cocoa Powder