Pork Loin Roasted with Basil

Roast Pork is always a good choice for dinner. Here’s my wife’s method easy and quick.

INGREDIENTS:

1 lb. pork loin roast*

1-2 Tbsp extra virgin olive oil
1/2 tsp fresh ground pepper
2 Tbsp basil
Kale for garnish

PREPARATIONS:

Wash the pork loin and trim excess fat. Wash the Basil shaking off the water, mince finely. Mix the Basil and pepper in with the oil, and then coat the roast with it. Place the roast in an oiled oven proof baking dish. Wash the Kale.

Preheat oven to 350 degrees

COOKING:

Place the dish in the over and roast uncovered for 45 min. to an hour. When the meat thermometer reads 160° or the insides are a very pale pink it’s done. Be aware that cooking just ‘till done is important as the roast toughens quickly with overcooking.

Remove to a platter, let stand for 5 minutes before slicing. Slice and serve with a kale garnish if desired.

* Even tough the current trend is to sell “Tenderized” pork, it is injected with 12% salt solution which affects the healthiness and flavor. Our preference is a litter chewier, but definitely healthier.

Deviled Eggs

The versatile deviled egg can be served as an appetizer and a part of a meal.

INGREDIENTS:

6 Large eggs

Real mayonnaise

Parsley flakes

Paprika

Parsley sprigs for garnish

PREPARATION:

Place the egg container on its side for a day before boiling. The yokes will be more centered. Take them out of the frig about ½ hour before cooking. Place the eggs in a single layer in a pan and add water to cover at least 1” over them. Boil for about 17 min. after the water starts boiling. Overcooking won’t make the yokes harder; just cause the formation of the green film on the yoke. Cool in the pan with running water.

When cool, peel them. (Note: peeling under cool water aids in removing the shells) Rinse off any loose shells clinging to the white, pat dry, then cut them in halve lengthwise. Pop out the yokes from each half into a bowl. Mash the yokes with a potato masher. Clean off the masher and add mayonnaise mixing with a spoon until a thick paste is formed. Add parsley flakes to just color and mix in.

Stuff the waiting egg whites with the mixture. Sprinkle with paprika and display on a serving dish with parsley sprigs as a garnish.

Lamb Bûche

Well here's a wonderful twist on an old stand-by. Louisa whipped this up the night before last to go with the Asparagus Sautéed with Mushrooms

INGREDIENTS:

¾ to 1 lb. ground lamb

1/3 cup bread crumbs - Italian style

1-1/2 tsp fresh marjoram

1 large egg

½ tsp fresh ground pepper

Parsley sprigs for garnish.

PREPARATION:

Wash shaking off the water and finely chop the marjoram. Add the lamb to a large mixing bowl, breaking it up. Add the bread crumbs followed by the egg and the marjoram. Mix well with your hands. Grind in the fresh pepper and mix it in.

Coat a rectangular baking dish with non-stick cooking spray. Remove the mixture from the bowl and form it into a Bûche and place it in the dish

Preheat the over to 350 deg.

COOKING:

Place the dish in the over and roast for 50 to 60 min. Remove from the over, slice it into ¾ inch slices and arrange on a serving dish.

Garnish with sprigs of parsley and serve.

Bison Pot Roast (Buffalo)

This is a twist on an old recipe of my wife’s. As we don’t eat beef any longer, Buffalo (Bison) is even better than the beef ever was, so it was a natural choice. Try it; I’m sure you will agree.

INGREDIENTS:

One 1-1/2 to 2 lb Bison boneless chuck roast
2 cups water

2 medium shallots
4 carrots

4 medium potatoes

3 Tbsp fresh parsley

2 Tbsp olive oil
3 tbsp flour
2 chicken bullion cubes
1/4 tsp freshly ground black pepper
1Tbsp corn starch dissolved in 1 Tbsp of water.

Parsley sprigs for garnish

PREPARATION:

Wash the bison roast, removing fat and sinew or any membrane. Wash and peel the potatoes and carrots. Cut them in half. Peel and thinly slice the shallots. Wash the parsley shaking off the water, cut from stalk and finely chop.

Dredge the roast in a dish containing the flour.

COOKING:

Set a Dutch oven over medium to medium-high heat, add the oil.  Heat the oil hot, and then add the roast. Turn the roast several times browning it all over, about 10 minutes. Watch that it doesn’t burn or blacken. Once brown, Add the water, Bullion cubes, shallots parsley bringing it to a boil. Cover and reduce the heat to a simmer and cook for about 2-1/2 hours checking that it isn’t sticking occasionally.

Add the potatoes and carrots continuing to simmer for another hour, stirring with a wooden spoon occasionally. Remove the roast and vegetables from the Dutch oven setting aside for now.

Thicken the sauce with the 1/1 Tbsp of corn starch. Slice the roast, arrange on a serving platter with the vegetables around. Drizzle some of the gravy over the meat.

Garnish with sprigs of parsley. Serve the remaining gravy in a boat along with the platter.

Baked Chicken Legs

Here is a simple way to prepare those chicken legs we bought a while back

INGREDIENTS:

3 chicken leg quarters, skin on.

1/2 cup low salt chicken broth

2 cloves garlic

2 tsp fresh rosemary

2 Tbsp olive oil

PREPARATION:

Preheat oven to 350°F.

Wash the legs and remove any visible fat etc. Pat dry and Place chicken skin side up in roasting pan. Peel and finely chop the garlic. Wash the rosemary, shaking off the water. Strip the leaves from the stalk and finely chop.

Pour broth over chicken. Sprinkle garlic and rosemary. Drizzle chicken with olive oil and cover

COOKING:

Place the dish in the oven and bake at 350 deg. until chicken is cooked through, about 1 hour 15 minutes. Transfer chicken to serving dish. Pour pan juices over chicken.

Sautéed Cabbage with Bacon

Here’s a twist on an old family favorite, adding bacon spiced up this dish.

INGREDIENTS:

8 slices of fully cooked bacon

1/2 small head red cabbage

2 stalks celery

1 shallot

3/4 cup water

3 Tbsp red wine vinegar

3 Tbsp butter

¼ cup bread crumbs - Italian

2 Tbsp olive oil

PREPARATION:

Cut up bacon. Wash cabbage remove the core and chop. Peel and mince the shallot. Wash and dice the celery. Mix the wine vinegar and mater.

COOKING:

Preheat oven to 375°F.

Heat a large skillet, add 2 Tbsp olive oil; continue heating. Add cabbage and celery. Sauté for a couple of minutes to coat with oil.  Add the bacon. Sauté until cabbage begins to wilt (about 10 minutes total).

Add shallot, stir to combine, Sauté 2-3 more minutes. Add the red wine vinegar\water. Bring to boil, continue stirring. Reduce heat back to medium and allow some liquid to evaporate. Cook for 10 more minutes to desired tenderness of the cabbage.

Season with pepper. Pour into baking dish. Sprinkle top with bread crumbs, place pats of butter on top. Bake until heated through, about 10 minutes.

Serve warm.

Alternatives:

1. Fresh bacon: Place the bacon pieces in large skillet over medium heat, sauté until crisp brown. Remove with slotted spoon to paper towel to drain. Pour off all but 1 tablespoon of grease then add the cabbage etc. without the olive oil.
2. Use small heads of red and green cabbage, but use only ½ of each. The dish won’t be as sweet, but its appearance is more interesting.

Adapted from a recipe on: RecipeTips.com

Stuffed Clams - updated

Well last night was a little different, we had Stuffed Clams, but not home made. We have found that the Kroger Brand of stuffed Clams sold locally by Fry's are quite good. So every once in a while we pick up a box, pop them in the oven and cook them. Then enjoy the clams with a little lemon squeezed over them and a dash or two of Tabasco sauce.

A nice tossed salad along side makes for an enjoyable meal.


Update 2/7/11
We tried some from our local Sprouts Farmers Market last night. Very disappointing - They were the consistency of mashed potatoes, very little spices and of all things - both red and green peppers. We DO NOT RECOMMEND them.

Update 2/1/11
I should tell you the last batch we bought had shrunk in size considerably. Don't know about the weight though - Disappointing.

Update 1/16/11
The recipe is up! check here Stuffed Clams (Baked)

Update 1/07/11

We are working on a recipe for Baked Stuffed Clams. There have been so many "hits" on them, we thought it appropriate to post a recipe. But as always, nothing is posted until we are satisfied with the recipe and it tastes really good.

Sautéed Green Beans with Bacon

Here’s a delicious way to spice up frozen green beans. The bacon adds just enough zip.

INGREDIENTS:

3 slices precooked bacon

8 ounce frozen French cut green beans

2 small shallots

1 Tbsp butter

1 Tbsp olive oil

PREPARATION:

Cut the bacon into bite size bits. Peel and thinly slice the shallots thru the diameter.

Place the beans, frozen in a steamer over boiling water for 3 to 5 min.

SAUTéING:

Heat a heavy skillet over medium-high heat. Add the butter and oil letting them heat. Add the shallots and the string beans to the pan and toss well to coat. Sauté, stirring occasionally. After about 10 min. add the bacon continuing to cook until tender, about 8 minutes longer

Chicken Pot Pie

Well here is an old standard, reinvented with frozen vegetables that are crispier then the canned “Veg-All”

INGREDIENTS:

2 Boneless Skinless chicken breasts

1/3 cup each frozen Carrots, Corn, String Beans and Peas

2 ea 10.75 oz can condense cream of chicken soup (Healthy Request 50% less Sodium)

1/3 cup milk

Black pepper to taste

Dash of thyme 

2/3 cup Original Bisquick mix

PREPARATION:

Measure out the vegetables and let though. Wash the chicken, put it in a pot and simmer for about ½ hour ‘till done. Remove, let cool somewhat and cut into bite size chunks.

Per heat your oven to 400 F.

Mix vegetables, chicken and soup in un-greased glass pie plate, 10 inch.

Mix the Bisquick and milk with fork until blended. Then pour over chicken mixture and spread evenly.

BAKING:

While baking, it will boil over, so put the plate on a cookie sheet or such.

Bake 35-40 minutes or until golden brown.

4 servings

Adaptation of a recipe By George Ross

Kitchen Cabinet Cake*

INGREDIENTS:

2 large eggs

1 cup buttermilk **

1 cup vegetable oil

1/2 cup sour cream

1/2 cup applesauce

1 tsp vanilla

1 cup brown sugar

3/4 cup sugar

1 tsp cinnamon

1 ½ tsp baking powder

1 tsp baking soda

½ tsp salt

2 ¾ cups flour

½ cup chopped walnuts

PREPARATION:

In a large bowl, blend the first six ingredients, eggs, milk, oil, cream, applesauce, vanilla. Add in dry ingredients, one at a time, sugar, sugar, cinnamon, baking powder& soda, salt and flour. Blend in Walnuts last with spatula, mixing well.

Grease and flour a 9-inch by 13-inch baking pan. Sprinkle bottom with a little sugar, about 1 tablespoon.

Pour mixture into baking pan, making sure the top is smooth and even.

TOPPING:

2 apples (any variety)

2 tablespoons granulated sugar

1 ½ teaspoons ground cinnamon

Mix together sugar and cinnamon. Peel and core apples. Slice apples into thin slices, then layer the top with sliced them. Sprinkle sugar/cinnamon mixture on the apples.

BAKING:

Bake at 325 degrees for 60 minutes. Check for doneness with a toothpick. When it come out up clean, remove cake from oven. If cake is not quite done, check every five minutes toothpick comes up clean. Do not overcook.

*Because most everything in the cabinets goes in it.

** How to make Buttermilk

Combine 1 cup of milk and 41/2 tea spoons of either white vinegar or lemon juice.

Stir and let stand for about 15-20 minutes or until mixture curdles.

My wife has been making and fiddling with this recipe for some time now. Wish the source of the original was known.

Maple Glazed Carrots

This is a very simple dish, quick to make and tasty. My wife whippets it up in a jiffy.

INGREDIENTS:

1-1/2 cups carrots (NOT the baby ones!)

1 Tbsp maple syrup
1/8 to ¼ tsp dried tarragon

PREPARATION:

Wash and peel the carrots and cut them to a uniform size on the diagonal. Larger section can be first cut in half lengthwise. Keep them close to the same size so they cook evenly. 

COOKING:

Set a 2 Qt. sauce pan over medium heat and add enough water (Demineralized) to make 1” in depth. Add the carrots and bring to a steady boil. Reduce heat; cover and simmer for 3-4 min. or until tender (some resistance to a paring knife entering a carrot.)

Drain in the pan and add the tarragon and syrup mixing well.  Serve hot with a green sprig of herb for garnish.

Blueberry Pie from scratch

Wow was I surprised yesterday! My wife came home from the market with several packages of fresh blueberries. Then she went to work and made this blueberry pie from scratch – that’s right! Flour, berries spices and all. In a word delicious.

I didn’t post the recipe, but if you want it, just make a note in the “Comments” block and I’ll post it.