Seriously. It works the same I swear.
I buy Palmolive anti-bacterial and water it down. I have one small dish soap container I got in a gift basket, but I'd say it's worth the extra pennies to buy it so you have it to refill. Then I buy a big soap container from the dollar store (Dollar General usually) or if you have a Sam's Club or Cosco situation that'd probably be good too (don't be afraid to price compare and save a penny or two - they add up quickly!)
Then I fill my smaller container about 2/3's with soap and the rest of the way with water, shake and good to go!
I took a microbiology when I was in school for nursing a while back (Before Baby - BB) and my lab teacher actually had her antibacterial soap diluted so much it was almost clear! It still has antibacterial properties at that level.
Actually, we did an experiment about antibacterial things like soap and those instant hand sanitizers only to find the most efficient way to get germs off of your hands is to scrub!
So do not be afraid to water down your antibacterial dish soap. You will only make it last longer, not make it work less!
By: Lea | Saturday, March 17, 2007 at 10:39 AM | | 
There are several ingredients I keep on hand all the time to add color and flavor to my bland cheap food! Green onions and parsley are must haves in my book. They are both cheap and can easily dress up any meal.
The other things I keep on hand in these recipes are, chicken broth, instant mashed potatoes, brown sugar, flour, Balsamic/cider vinegar, brown rice, lemon, frozen veggies (assorted), onion, cheese
You'll need to purchase a ribeye pork roast, apple if you don't have it
I start with a cheap ribeye pork roast about 2 pounds. From Walmart superstore it runs right around $4 and to serve 2 people I can make 2 meals out of it. If you have a larger crowd to feed and want to make the leftovers recipe, obviously buy a larger roast or more than one. Still cheap!
Another thing I like about these roasts from the old Walmart is they have a pop up thing in them already that lets you know when it is done.
Start the roast with some salt and pepper. If you are feeding children use a cut in half piece of garlic clove and rub the meat with that instead. Or just go easy on the salt and pepper! Or hell do both if you are feeling fancy and motivated!
I place mine on a rack that came with my toaster oven in a 2 quart casserole dish. The rack is not needed and does not speed the cooking time. Spray whatever surface you are cooking it on with cooking spray or rub with a light coating of vegetable oil first.
I follow the cooking direction that come on the packaging. But you could also cook a 5 pounder on 325* for about 2.5 hours. The one I get says 350* for 20 minutes per pound, which for my two pounder is approximately 40 minutes. However, I make a glaze that I coat it with about halfway through and every 10 minutes afterwards so it takes closer to an hour because of all the oven opening. Another reason I really like the popup timer thingy it comes with!
So let your roast, roast, about half of its cooking time. For mine specifically that is 20 minutes.
When the 20 minutes is almost up make the glaze:
1 cup brown sugar
1 T flour
1 t Dijon mustard
1.5 T vinegar (cider or balsamic - I have used both with little difference, use what you have around and like)
Melt all these together in a sauce pan on the stove. Goes pretty quickly.
Then after the halfway point of cooking on the roast, using a spoon or if you are blessed enough to have a basting brush, top the roast with some of the glaze. Just put it on top, it will melt down the sides and you will be adding more.
Then every 10 minutes, add some more to the top! Try not to cover the popup timer thingy.
Once the sweet pork roast is in the oven make the sweet rice. I use brown rice and highly recommend it for its health benefits. I buy a bag of Mahattma's for like a buck or so. For 2 people I boil 1 cup plus a little of water or chicken broth if I have some then add a half cup of dry rice and cover. Adjust your quantities as needed.
The rice takes about 45 minutes to cook so start it right when you put the roast in. Make sure it is on low heat!
When it is almost done, about the 30-40 minute mark, add the goodies!
Finely diced green onions
Finely chopped apple - red or something sweet not sour
Squeeze of lemon - to help the apple not brownThe apple brings out the sweetness of the glaze over the roast. And apples and pork are a classic combo.
For 2 people I use 2 onions and about 1/3rd of an apple. Not much at all! It takes so little to add the color and flavor. Of course adjust to your serving size and tastes.
Once the roast is done, let it rest for at least 5 minutes then slice. Serve over the rice. Top with some fresh chopped parsley for color, flavor, and the health benefits that parsley adds - you'd be surprised!
I often accompany it with a can of carrots (which I get free from WIC for being a breastfeeding mother) or some frozen spinach or whatever veggies I have in the freezer. Or use a salad or veggie sticks or something else.
~~LEFTOVERS~~
There shouldn't be any leftover rice or you made too much! ;) Seriously, I never have any rice left, but if you do, serve it with another dinner as an extra side.
As for the leftover pork, now that is fun!
YOU WILL NEED:the leftover pork
butter or oil
some onion
flour
chicken broth
some frozen vegetables
instant potatoesPreheat over to 350*
Dice pork into bite sized chunks, set aside.
Sautee some diced onion in a skillet in butter about 2 tablespoons or veg oil if you prefer.
Once it is clear and fragrant, add about 2 T of flour to make a roux.
Let the flour cook for a minute or two - this is the trick - otherwise it tastes kind of like raw flour.
Then slowly add chicken broth, I use the low sodium Swanson's in a box.
Stir completely into the flour onion mixture with each addition of the broth. You can use a whisk but it isn't completely necessary, I can get it done with a spatula too.
Keep adding the broth until the mixture seems just a little too thin.
Bring it to a bubble and let it simmer over low heat for a little while.
Here's the tricky part...
In the meantime while doing all that - (I suggest while the onions are cooking down start with the veggies, while veggies cook do potatoes)
Cook a cup or two of frozen mixed veggies. You can use a mix bag or whatever you have really, corn and green beans and carrots or peas or whatever. Adjust the amount to however many you will be serving and for however much pork you have leftover. You can really extend the pork by adding more veggies!!
Cook them in the microwave in a microwave safe dish with a splash of water covered with wax paper for about 2 minutes less than the cooking directions say. Usually that's about 4-5 minutes.
Set aside.
While the veggies are cooking make your potatoes. I
highly recommend the instant mashed potatoes. They really work the best on this and they are quick and easy.
First boil water, add milk then add potato powder and remove from heat. Done, super simple.
Remember to put a lid on your pan to make the water boil faster!
You'll need a casserole dish to put this all in, grease it if you want. Pick whatever size to accommodate your amount of food.
When the potatoes are done, the veggies are cooked and your bubbly sauce is looking thick and sticks pleasantly to the back of a spoon,
Add your meat and veggies to the sauce and stir them together.
Salt and pepper at this point.
Pour mixture into your casserole dish
Spoon the potatoes on to the top of the meat mixture - be careful to keep the potatoes on the top!
Sprinkle top with cheese, whatever you have around, yellow works best I think. I get cheese free from WIC but often use it all before the month is up and have to buy a small amount and I get whatever is less than $2!
Pop the dish in the oven and check it after about 20 minutes. It should be bubbling out the sides of the potatoes and cheese should be melted.
Top individual servings with either diced green onions or chopped fresh parsley!
It tastes like a pot pie (only better cause it has cheese and taters! oh and cause you MADE it!) and it one of my favorite dinners. I make the roast just to make the leftovers casserole!
Hope you try it all and hope you and your family like it all!
By: Lea | at 8:33 AM | |
