Today I cooked pork with potatoes and carrots. I used this recipe (in Greek, translation below). I added thyme and found that more salt and pepper was needed for taste. A few minutes before it was done I sprinkled high fiber oat cereal to make the sauce a little thicker and also to give it a little fiber. I cut up the meat, potatoes and carrots at bite size to make it easier for the kids to eat.
I started cooking at 7:30am just before the kids arrived in the kitchen for breakfast. The food was ready by 9:00am, right after I’d taken the kids to the school/bus stop. Other days when I need to leave home right after bus-stop drop off at 8:40am, I start earlier or cook the night before.
- 2 pounds pork meat cut in biggish pieces
- 4 big potatoes cut in biggish pieces
- 16-20 baby carrots or 6 big carrots cut in biggish pieces/rounds
- 1 green pepper cut in stripes
- 2 tomatoes cut in big pieces
- 2 garlic cloves finely cut
- ¾ cup olive oil
- salt and lots of freshly ground pepper
- 1 small glass of white wine (almost a cup I’d say)
To make: Heat olive oil in pot and sautee the meat with the garlic. Add wine and stir for a few minutes. Cover the meat with hot water and cook at low temperature until tender. Add the carrots, tomatoes, and potatoes. Sprinkle with salt and (preferably freshly ground) pepper and continue cooking until the veggies are tender and the sauce thick.
Notes/tips: I didn’t have green pepper and it was still great! For garlic, I find it very handy to keep frozen garlic pulp from Trader’s Joe. It’s very good.
Feedback from family: They all loved it!