I realized this week that we actually use our slow cooker more during the spring and summer here than we do during the winter, backwards from how we used it on the mainland, where it appeared more in the fall and winter. Living here, when it cools down in the winter is when I am more apt to cook on the stove top, or turn on the oven. When the weather warms up, and boy is it heating up now, working in a hot kitchen in the early evening is the last thing I want to do.
So, this week the slow cooker will make a couple of appearances, and Brett will be out at the grill. Side dishes are more likely to be “cool” or fixed in the rice cooker, which also doesn’t heat up the kitchen. The chili-pork sauce for the burritos slow cooks for a couple of hours over low heat, so doesn’t raise the kitchen temperature too much (I have tried making the sauce in the slow cooker, but it doesn’t thicken as nicely). The only really “hot” meal of the week will be the omelets, where I have to stand over the stove to make them. At least there are just the three of us, so hopefully it won’t be too bad.
The chili-pork sauce for the burritos is too good not to share. Any leftover sauce is delicious over rice, or with eggs:
CHILI PORK SAUCE FOR BURRITOS
- 1 1/2 pounds lean pork, cut into 1/2″ cubes
- 1/4 cup flour
- salt & pepper
- 1 sliced onion
- vegetable oil
- 1 8-oz. can of tomato sauce
- 1 7-oz. can of diced mild green chilis (if you like things spicy you can use chopped jalapeños)
Put the flour into a bag and add salt and pepper, about 1 tsp each. Add the pork cubes and shake in the bag so that all the cubes are coated with flour (you may want to do this a few batches as a time). Heat vegetable oil in the bottom of a 4-quart saucepan, and add onions and pork, cooking until the onions are translucent and the pork browned. Leaving all the browned bits in the pan, add the can of tomato sauce, 3 cans of water, and the can of green chilis. When it comes to a boil, reduce heat to simmer, stir occasionally, scraping the browned bits into the sauce, and cook until the sauce has thickened and reduced by almost half. When I make burritos, I put a little of the sauce inside the tortilla, over the beans, and then smother with sauce after the burrito has been rolled.
Here’s what we’re having this week:
- Tuesday (this evening): Grilled chicken & apple sausages; couscous; broiled tomatoes (no couscous for me)
- Wednesday: Spicy steak pizzaiola; garlic toast; grilled asparagus (no toast for me)
- Thursday: Leftovers (track meet night)
- Friday: Slow cooker chicken adobo with bok choy; steamed rice (no rice for me)
- Saturday: Chili-pork burritos; yellow rice; sliced tomatoes (no rice or tortilla for me)
- Sunday: Omelets with leftover chili-pork sauce; toast; some kind of fruit
- Monday: Slow cooker Thai-style pork stew; steamed rice; cucumber salad (no rice for me)
We have everything on hand, and will only need a few things from the farmers’ market this week: cucumbers, bok choy, zucchini, papayas, and hopefully we can still find cabbage and broccoli.