Wednesday, April 30, 2014

Cran-Apple & Sage Pork

3/4 tsp sage
1 tsp minced garlic
1 tsp thyme
1/2 tsp ground all spice
1/2 tsp paprika
2/3 cup cranberry sauce
1 tbsp soya sauce

2 small pork tenderloin  cut into 3 large pieces (or pork chops)




In a large ziploc bag, mix first 7 items well then place pork in bag and rub into spices well. Seal and let sit for 2 hours. Rub down again (in bag) and let sit for another 2 hours. I did not keep refrigerated but would have if it was summer time.

2-4 left over apples or about 1 1/2 cups apple sauce
1/2 tsp cinnamon (optional)
5 stalks of green onions

In a greased baking dish slice 2 apples and lay on bottom of dish. Sprinkle with cinnamon.
Place meat onto apples. Garnish with green onions and more apple. Add 3/4 cup of water and bake uncovered.

Bake 40-50 minutes.

Serve chunky veggies and rice!
We added vegetable egg rolls as an appetizer.

"Bon Appetit!"

This was the moistest meat I have had in forever. 

Saturday, April 5, 2014

Creamy Asparagus Soup


1/2 cup olive oil
1 large onion diced
1-2 pounds of asparagus 
(I use the stalks after using the tips in other recipes)
5 cups chicken stock
1 cup heavy cream
1tbsp butter
1 tbsp flour
salt and pepper

crab meat or fresh diced bacon bits f desired









Trim ends off and cut stalks of asparagus into 1/2-inch or smaller pieces.

Cook diced onion in 2 tablespoons olive oil  in a large pot over medium heat, stirring, until softened.

Add asparagus pieces and salt and pepper to taste, 
then cook, stirring often for 5 minutes.

Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan.

THIS IS WHEN I refrigerated it, to continue making when I wanted to eat it. It would freeze well at this point too. Just bring back to a boil and continue from here if you choose to do the same.

Stir in heavy cream

Bring soup to a boil and whisk in remaining tablespoon butter.

Add lemon juice and garnish with crab meat or bacon bits if desired.

note:
Soup keeps, covered and chilled for 2 days. 
If making ahead, add last tablespoon butter and lemon juice after reheating.

Serve with baguette toast or grilled sandwiches.

"BON APPETIT!"

This is a great soup base as well. You can add brocolli, carrots, cauliflower florets.......

Asparagus Wraps

So easy and tasty and inexpensive when you get it on sale.
If this is the first time your child has had them..... Grandpa used to call them little trees.

Asparagus does not store well so plan to use it as soon as you can.
and store the way you found them in the store!







2 packages of asparagus. (the slimmer the stalks the better) (usually 12 to a bunch)
24 slices of thinly sliced ham or prosciutto
12 slices of cheese ( your favourite.... I have used Kraft slices. Swiss, Havarti)

3-4 cups of already cooked rice (or pasta al dente)
*** note that you can add onions or celery or green peppers or shredded carrot or mushrooms to this.

In a rectangular greased baking pan, lay down the precooked rice or pasta.

Trim your stalks of asparagus to 6-8" long. Set aside base of stalks.
Lay out 2 thin slices of ham on the counter.
Place 1/2 slice of cheese on top.
Place 2 asparagus tips on the cheese and roll.
Lay this wrap on the rice.
Repeat, until everything is used.

Cover with lid or foil and set aside until you are ready to heat.

The purpose of the rice/pasta is to catch the cheese as it melts! When I was first introduced to this, it was done in the pan and the burnt cheese seemed like such a waste to me!

I have also seen this done in tinier versions with crescent rolls  or puff pastry wrapped around the ham and cheese.

















Bake on 300 for 1 hour.

Serve with a fresh salad and bread.

"BON APPETIT!"

By the way...... look for asparagus soup in the recipes as I use the stalks for that!