Cooking - for a new lifestyle (Our Test Kitchen)

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

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

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

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

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 c

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