Friday, August 12, 2011

Apple Pork Roast

It drives me crazy when someone has an apple or other kind of fruit tree in their yard and doesn't take advantage of it. So when we took our walk and saw a ton of freshly fallen apples under a HUGE apple tree just lying rotting in someone's yard, I filched as many as I could stuff under the stroller and walked away. The good news is, I'll be making apple sauce tomorrow.

Anyway I had this pork roast and figured what the hell, why not use some apples?


2-3lb pork loin roast
1 tsp kosher/sea salt
1/2 tsp ground black pepper
dash of ginger
about 2 cups of chopped apples
1- 1 1/2 tsp cinnamon

Mix the spices together in a small bowl.
Rinse off the pork roast under running water, then rub all over with the spice mix. Set in bottom center of large crock pot. Chop up the apples and spread all around the sides of the roast.

Sprinkle the cinnamon over the top of everything and cook on low for 6-8 hours.

Monday, August 8, 2011

Tasty Breaded and Fried Eggplant

I've gotten into the Paleo Diet lately, and although it involves not eating dairy products or wheat-based anything, I still had this big can of bread crumbs on my shelf that I was reluctant to throw out. Eggplant was on sale at the store this week, and so a delicious side dish was born! And coconut oil is my new best friend in this house. It's much easier to cook now that my daughter understands the phrase "back off" when referring to her proximity to the stove.


One large eggplant, washed and cut into rounds, then halve the rounded slices
2-3 eggs, beaten
1 1/2 cups bread crumbs
1 Tbsp Italian spices (or a few dashes of parsley, oregano, basil, and thyme)
1/4 tsp black pepper
1/4 cup coconut oil

Beat the eggs in a large bowl and set aside. Mix the bread crumbs and spices in another large shallow bowl and set next to the egg bowl. Heat half the coconut oil in a large frying pan over medium-high heat, until it just begins to steam. Dip pieces of the eggplant in the beaten egg, then drop into the bread crumbs and coat thoroughly. Drop gently into the heated oil and fry for about 1-2 minutes on each side, til the pieces are golden brown. Use the remaining coconut oil after each batch, as the breading will tend to soak it up. Continue the process until all the eggplant has been breaded and fried and set on a plate for serving purposes. Makes a great side dish, or a lunch by itself.