Friday, February 21, 2014

Oven Roasted Vegetables

A recipe has been passed around the internet today for Oven Roasted Vegetables.  The photo looked good.  The recipe sounded good.  So I decided to make it for supper tonight.

I changed a few things . . . surprise . . . !!!  And it was delicious!!  This recipe makes enough for at least six hearty diners.  I served it with roast beef and apple crisp for dessert.

Here goes . . .


1 bundle of asparagus, cut in half
1 small package of snow peas
2 medium yellow squash (which I couldn't find), cut in large chunks
1 zucchini (so I added a second zucchini), cut in large chunks
1 small package of baby carrots
1 package of grape or cherry tomatoes
1 small bag of baby red potatoes, cut into wedges
about 1/4 cup of extra virgin olive oil
2 tbsp of rosemary
1-1/2 tbsp of basil
steak seasoning (I used Mrs. Dash)
salt and pepper
1-1/2 tbsp garlic salt (I used a couple of garlic cloves well chopped)

Prepare the vegetables and place in a large bowl.  Drizzle olive oil over and then add seasonings.  Toss the vegetables so they are well coated with oil and seasonings.  Pour into a deep baking dish and cover with foil.  Bake for 1/2 hour at 450F.  Remove foil and cook for 15 minutes or until veggies are tender.

The original recipe is at http://foodnservice.com/oven-roasted-vegetables/.

My favourites were the asparagus and tomatoes.  Hal loved the potatoes best.  Austin ate everything but the tomatoes.  Taylor particularly enjoyed the carrots and asparagus.

Happily Ever Apple Pork Chops

Found in The LooneySpoons Collection Cookbook, you know this has to be good if I am willing to eat something with cooked apples.

Ingredients

2tsp olive oil
6 boneless pork loin chops, trimmed of fat (about 5oz each)
1cup apple butter (ours was caramelized)
2Tbsp yellow mustard
1tsp ground cumin
1/4tsp each of salt and ground black pepper (we used 1/8tsp of salt)
3cups peeled and sliced Golden Delicious apples (Says 3 large, we used 3 medium)
1/2cup thinly sliced onions
2Tbsp cider vinegar

Directions

1. Heat oil in a large, non stick skillet over medium-high heat. Cook cho0ps until browned on both sides, about 5 minutes.

2. In a small bowl, combine apple butter, mustard, cumin, salt and pepper. Spoon evenly over chops. Reduce heat to medium-low, cover and cook until chops are just slightly pink in the center and juices run clear, about 10minutes. Remove chops from skillet (leave sauce in) and keep warm.

3. Add apples, onions and vinegar to sauce in skillet. Stir to coat apples and onions with sauce. Cover and cook over medium heat for 5 to 7 minutes (6 worked perfectly to leave a bit of crisp) until apples are softened and onions are tender.

4. To serve, spoon hot apple mixture over warm pork chops.

Saturday, February 8, 2014

Pork Tenderloin

These pork tenderloins go on sale often, ours was about $4!
So this is an inexpensive recipe to make.
Will work with pork chops too.



2 tsp paprika
1/4 tsp curry
1/4 tsp chilli powder ( I used Pam's from this blog)
1/4 tsp black pepper

3lb pork tenderloin
1/4 cup water

1 can of fruit (peaches was called for but I used blackberries)
2tbsp vinegar
1/8 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp mustard

Combine first 4 items in a large bowl. Coat pork with spice mix and place into a roasting pan (with lid) with water.

Bake at 350 degrees for 1 hour or until meat is no longer pink.

For sauce:

Stir water and juices in roaster removing bits of pork and drippings. I put the pork in the oven on broil to crisp up the topping a bit while I made the sauce.

Add the last 4 items on med-high heat stirring often until hot and reduced a bit to consistency that makes you happy (thinner or thicker). I added a bit of cornstach to thicken. Makes about 2 cups of sauce and smells amazing. ***I strained my sauce to reduce blackberry seeds.


Slice pork and lay out on a platter. Drizzle with sauce.

Serves 8

"Bon Appetit!"


Potato and turnip crunch

On a quest to try something different a couple years ago, we taste tested 
(the little white and purple) turnips 
vs rhutabagas (larger brown and burgundy), 
out taste testing found they are interchangeable 
(although rhutabagas are more visually appealing being orange when they are done). 

However! 
rhutagagas have 38 calories per serving 9g of carbohydrates and 2.3g of fiber 
while turnips have 28 calories, 6g carbohydrates and 1.3g of fiber.


Around here either are welcome at our table, but you could easily substitute
carrots, celeriac or parsnips in this dish.

This can be prepared and refrigerated ahead of time too!

4 cups cooked diced potato
2 cups of cooked diced root vegetable
pinch of salt
pinch of pepper

2 tbsp margarine
1/4 cup of diced onion or green onion or small shallots
1 cup crushed corn flakes

Combine potato and vegetable in a greased baking dish (no lid) and sprinkle with salt and pepper.

In a small frying pan melt margarine and sautee onions. Remove from heat and add cerreal. Bake at 350 degreesfor 30 minutes or until heated thoroughly and topping is browned. 





This recipe I followed as instructed. I think this would be lovely if the potatoes and vegetables were mashed as well. Serves 6.

"Bon Appetit!"


Tuesday, February 4, 2014

Turkey and hidden sausage soup

Judy dislikes sausage. 
BUT! it is cheap and easy to use in recipes and adds tons of flavour. 
I have begun finding places to "hide it" without ruining the recipe. 
This one called for both turkey AND sausage!

So this is what I used. Vary as I think this recipe leaves TONS of room for personalization.

1 sandwich bag of leftover turkey
(approx 2-3 cooked and diced chicken thighs - they said a turkey drumstick!)
3 sausages diced to tiny tiny bits (or removed from casing and fried like hamburger)
1 container of soup boullion (I had some homemade in the freezer)
1 package of green onions diced
5 stalks of celery
1/2 green pepper diced small
1/2 bag of mini carrots shredded
1 can of cream corn (I use creamed corn ONLY to thicken the soup)
5-6 potatoes diced
2 tsp black pepper
2 tsp Parmesan Garlic (Pampered Chef)Seasoning
**parmesan, garlic powder

Cook on high for 4-5 hours and then reduce heat to medium. I then added:

1 cup of frozen peas
2 cups of chopped up brocolli

Cooked for another 2-3 hours with no lid if it is a very "soupy" look as I prefer a chowder.
With a lid if it is already very thick.

Add more liquid to taste if necessary.

"Bon Appetit!"

Saturday, February 1, 2014

Crockpot Chicken Sweet Potatoes


8 boneless, skinless chicken thighs (I used 3 large chicken breasts)
1 tsp. salt
1/8 tsp. cayenne pepper (I used all my cayenne pepper making Homemade Chili Powder . . . so I used 1/8 tsp. of that)
1 tsp. paprika (I used 1 tsp. Homemade Chili Powder)
1 tsp. curry powder
1/2 tsp. ground ginger
3 sweet potatoes, peeled and cubed
1 onion, chopped
1  cup peach or apricot preserves (I used applesauce)
3 tbsp. apple cider vinegar
1 tbsp. low-sodium soy sauce
1/2 cup chicken broth or water
2 tbsp. cornstarch (I was happy with the consistency of the sauce so I didn't thicken it)

Place sweet potatoes and onions in a 3-1/2 quart slow cooker.  Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Place chicken on top of potatoes.  Top with peach preserves, vinegar, and soy sauce.  Cover and cook on low for 6-8 hours (I went high for 4 hours) until chicken is thoroughly cooked and sweet potatoes are tender.  Combine chicken broth and cornstarch and mix well.  Add to slow cooker.  Cover and cook on high 10-15 minutes until sauce is thickened.

from About.com Busy Cooks