I'll spare you yet another "winter is coming" joke. If you live outside of Orange County you're probably painfully aware of winter's presence. While I've been dining through sunsets at the beach and driving with the roof open we've had a day or two when the heater needed to be on. On one of those days I put this into a slow cooker and warmed up dinner.
Mustard BBQ Pork with Vegetables (serves two-three, adjust as needed)
3 Cups vegetarian chicken broth
3/4 Cup green tea vinegar
1/4 Cup apple cider vinegar
2 Tablespoons extra virgin olive oil
2 Tablespoons whole grain mustard
2 Tablespoons Dijon mustard
4 Crushed cloves garlic
4 Whole medium-sized carrots (I had different colors on hand and it looked great)
5 Brussels sprouts, stemmed and halved
2 Tablespoons mustard powder
2 Tablespoons smoked paprika
3 Tablespoons fresh rosemary
Combine all ingredients into your slow cooker of choice, cook on high for one hour and then reduce to low for five hours.
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