Extra Schmaltz!

This recipe is really simple and easy to make, but shockingly delicious - the first time I made it I was trying for something that wasn't too much like American Chinese food but still had elements of sweet and savory. I was surprised how balanced it turned out. It's not overly sweet, nor is it overwhelmingly soy-sauce flavored. It's as easy to eat as it is to prepare. Ingredients Pork or Beef Roast (I used a 3 pound pork blade roast most recently - whatever is cheap) 1/2 c. soy sauce 1/2 c. water 1.5 Tbsp cider vinegar 2-3 Tbsp brown sugar (more if you want it sweeter) 1 Tbsp yellow mustard powder 1 tsp ground pepper 1 2" cube of ginger, cut into slices 2 medium cloves garlic, cut in half 1-2 dried red chilis (to taste) Combine sauce ingredients. Taste for balance. Place roast in crockpot, pour sauce over roast, let cook until it's dinner time. If you're feeling fancy, you can add some veggies to the crockpot at the very end. Make sure it

 WHITE BEAN MINESTRONE Adapted from recipe by Martha Rose Shulman (perhaps my favorite chef...She also has a version with squash that I'll have to try some day.) Serves 4-6 2 Tb. olive oil 1 large onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 2 Tb. chopped fresh flat-leaf parsley 4 garlic cloves, put through garlic press, divided in halves 1 can (14 oz.) crushed tomatoes (If necessary, use diced, and then mince them.) 1 1/2 lb. (or one small head) green cabbage, cored and chopped fine 1/2 lb. (1 heaped cup) dried white beans, picked over, rinsed, soaked in water for 6 hours or overnight OR 1 can cannelini beans 8 cups water (Optional: Substitute some broth for water, especially if you’re not adding meat) 1 Parmesan rind (No parmesan rind is fine. But then be sure to serve with Parmesan on top if possible. It adds great flavor!) 1 Bay Leaf Salt and freshly ground pepper 1/2 cup elbow macaroni other small pasta