Shirley's Pork & Kraut

My lovely co-worker Shirley makes this amazing crock-pot pulled pork with sauerkraut.  Earlier this spring she was telling me her recipe and the next time she made it, I got a sample.  The best part, it's stupid easy.  After another weekend away, this time to Chicago for my niece's high school graduation, Ryan and I were in need of an easy, very little effort, comforting meal.

Let me also not forget to mention that nice bacterial + viral infection Ryan contracted right after our North Carolina trip; he gave part of it to me.  So I spent our weekend in Chicago trying not to cough on my relatives.  Two weeks after infection date, I'm still hacking.  It just won't go away!  Any who, it was so nice to come home midweek to a delicious hot meal of slightly salty pulled pork, and lots of warm kraut.  Plus we had enough leftovers for 1 Ryan size meal and 3 Brenna size meals.

Here's how to make your own:

1. Salt and pepper a pork shoulder roast.  I don't know how big ours was, but probably somewhere in the 3-5# range.  Then brown on all sides in your fat of choice (butter, coconut oil, lard, or bacon grease).

 2. Place roast in crock-pot and cover with 2 sliced onions and 1 large jar of sauerkraut.

3. Pour in 1 cup of water or chicken broth + 2 bay leaves.  Cover and cook on low for 8 hours.

4. Serve with a pile of green beans.  Yum Yum Yum.  Now you've got leftovers for lunch!

In other exciting news, I'm done with my Masters!!!  No more early morning class work, group projects, or boring text book reading!  Just a few more letters to add to my name:  MS, RD, LD  

Waiting to watch Jessie get her diploma, it was 50 degrees, and we were chilly.  My sister is in the pink jacket; Love you Amy!!!

Great MN Get Together

Once again Ryan and I visited the Great Minnesota Get Together, AKA the State Fair.  This year I was on my best behavior and I avoided the GLUTEN!  Which was much easier since the Northland Celiac Support Group had a list posted online of all the GF food vendors.  Dairy did sneak in here and there, but since I barely ate any fried food or sugary confections, I didn't leave feeling awful.  

After a cup of coffee and a look around, we found a short line for Pronto Pups.  I thought these were Ryan's favorites, but I think that might be the dairy barn.  After a Strawberry Rhubarb Malt in the AM and a twist cone in PM, he had a bit of tummy ache.

I sought out the French Meadow Bakery for their GF risotto poppers.  They were my deep fried food of the day.  Crunchy on the outside, warm and gooey and a little cheesy on the inside.  This is what CBS MN had to say: 

Gluten-Free Risotto Poppers – Arborio rice balls with black beans, cheese, scallions and spices, hand-rolled and dipped in tapioca flour and egg wash, then dipped in gluten-free crushed corn tortilla chips. At French Meadow Bakery, located on Carnes Avenue, between Nelson and Underwood streets

Didn't use much of the ancho chili dip, they already had enough of a kick.  I almost went back for more.  They better have these next year, even Ryan said they were "legit." I didn't notice if they were frying them in the same batter as their Dough-Sant, then they would actually be cross contaminated and someone with Celiac Disease, or a severe gluten sensitivity could feel the effects.

Nothing like a little Beer and Wine Tasting from the local breweries and Vineyards.

The Mill Street Red was the best.  The Edelweiss was too dry even for me. 

Ryan just had to get his fried cheese curds, apparently they are trans fat free...I've got news for them.  When you fry anything, and especially when you fry foods repeatedly in the same oil, the oil becomes oxidized and is almost as bad for you as a trans fat. This includes my risotto poppers. 

This is a terrible picture, on the left are Ryan's cheese curds, he didn't eat all of them cause he said if he did he was going to be sick.  On the Right is my Bison Kabob (they marinate it in GF tamari).  Totally not worth my $9.50.  The Bison was so over cooked and chewy, couldn't even tell I was eating bison vs. any other over cooked red meat. Never again.

Not pictured were Ryan's 2 ice-cream treats from the Dairy building and our Pork Chops on a stick.  While those were GF, they did contain MSG and were crazy salty; so salty I can't believe I thought they were good last year.  My plan for next year is to again look up the GF list, hopefully have some risotto poppers, and then have a Gyro salad...those looked mighty tasty.  

Wedding

Oh my goodness. Ryan and I have been running around getting ready for the wedding since last friday so I haven't had much time to post anything or come up with any creative recipes.  And since I probably will not have much time to post anything decent for a little while longer, these quick snippets will have to do.

1.  Our pantry and refrigerator is almost completely High Fructose Corn Syrup free.  The only product we have with it is Ketchup. (More on this topic at a later date.)

2. Try Chobani Champions Yogurt, It may be made for kids, but it's the perfect size for an adult lunch box.

3. KCF Double Down, I highly doubt this is what Dr. Atkins had in mind when he said low carb.

4. Grill zucchini on your George Forman for a great side dish.  Cut in half lengthwise, brush on a little olive oil, salt, pepper and grill for 10 minutes.  1 zucchini per person should be adequate.

5. There are special times during the year or life when diets should get thrown out the window.  Weddings are one of them; bring on the cake and cream cheese mints!  In moderation of course...