Not together, of course. Yesterday morning, I threw a pork tenderloin in the crockpot in order to have a night off of cooking. A good friend of ours, and Audrey’s godfather (we’ll call him The Godfather, though he’s not Italian), has now gotten me to cook pork on two occasions. It’s not that I hate pork or anything, but we rarely cook it ’round these parts.
But anyways, I put a pork tenderloin in the crockpot with some fajitas seasonings (not the McCormick packet with all the corn syrup solids and coloring and stuff like that but actual spices: garlic, onion, cumin, black pepper, oregano, and cilantro). Then I put about half a jar of salsa verde over it (a la The Godfather) and put it on low. By 12:30 it was totally done and falling apart, so I shredded it up.
Here’s a side note. I hate making crockpot recipes anymore! Unless your meat is completely frozen, even on low, everything cooks in such a short amount of time! If you leave it until you get home from work (i.e. dinnertime), everything has cooked itself to mush! I suppose if my crockpot was from the 70’s it wouldn’t be like that, but we got ours as a wedding gift and it cooks much too fast. While I was teaching, I didn’t trust leaving anything in it because I was afraid it would all be burnt by the time I got home.
But I digress. I reheated the pork by dinner and we ate it on corn tortillas (yes, I know, unless it’s organic, all corn is GMO, but my husband LOVES corn tortillas, so I bought them for him in a moment of weakness) with some shredded lettuce, more salsa verde, and shredded cheese. They were delicious!
While the pork was reheating, I made some (okay, a LOT) of oatmeal for the next few mornings. I adapted it from Jessica Seinfeld’s Deceptive Delicious, which has some great recipes (if a little bland), in my opinion. With some tweaks, I’ve found my absolute favorite chicken soup recipe from her! But that’s another post for another day 😉
So here’s the deal with the oatmeal. The original recipe makes 2 servings, but I had to use such a small amount of pumpkin for it, so I increased the recipe to make, ahem, 12 servings. Oh well:
One 15 oz can of pumpkin
6 cups milk (I used unsweetened almond and coconut milk)
2 teaspoons cinnamon
2 tablespoons vanilla
1/2 to 1 cup pure maple syrup or honey
6 cups old-fasioned oats
1/4 cup natural peanut butter
Mix the pumpkin, milk, cinnamon, vanilla, and maple syrup in a large pot. Heat to a gentle boil, stirring occasionally. Add the oats and simmer for 2-3 minutes until the oatmeal starts to thicken and the oats are cooked. Add the peanut butter and stir to combine.
Divide oatmeal evenly into 12 containers, refrigerate, and enjoy for a while!
I ate my oatmeal this morning with a hard-boiled egg and my cup of coffee flavored with Coffee Mate’s Natural Bliss (sweet cream). Yup, that’s right, I use actual cream (okay, milk, cream, and real sugar) in my coffee. Because that’s how I roll. But more on that another time.