1 boneless pork roast; about 4 1/2 lbs
2 Tbls olive oil
1/4 plus 1/8 tsp salt
1/4 plus 1/8 tsp black pepper
5 sprigs rosemary
1 1/2 lbs red-skin potatoes, cut into 1 inch pieces
Gravy -
1 1/2 cups chicken broth
2 Tbls all purpose flour
1/2 c white wine
Heat oven to 400
Roast Pork - rub pork roast with 1 Tbls of olive oil. Season with 1/4 tsp each of the salt na dpepper. Arrange 3 sprigs of the rosemary on top. Place in roasting pan an droast for 1 hour 20 minutes or until internal temp is 150. Remove from oven, tent w/ foil and allow to rest at least 10 minutes before slicing. Temp should reach 160. Save drippings in pan for gravy.,
Roast potatoes - on a large baking sheet, toss potatoes with remaining 1 Tbls olive oil. Season with remaiing 1/8 tsp each salt and pepper. Place remaining rosemary over potatoes.
After meat has been roasting for about 35 mins, add potatoes to oven. Roast about 45 mins or until fork-tender. Remove from oven; keep warm.
Make Grave - whisk together broth and flour. Stir into roasting pan and scrape up browned bits. Add wine and bring to a boil. Simmer for 3 minutes or until thickened. Strain and keep warm.
Sunday, February 24, 2008
Old Fashioned Pot Roast & Gravy
1 Tbls vegetable oil
1 piece bottom-round pot roast (3 lbs)
1/2 tsp salt
1/4 tsp black pepper
1 large onion - peeled and cut into 8 pieces
2 cups beef broth
1 can (8 oz) tomato sauce
3 Tbs all purpose flour
1/2 lb broad egg noodles, cooked following package directions
Prepared red cabbage (optional)
Heat oil in a large heavy-bottomed pot over medium-high heat. Season roast with salt and pepper. Add roast and onion to pot and brown meat on all sides; about 15 minutes total.
Add 1 1/2 cups of the beef broth and the tomato sauce. Bring to a boil. Lower heat to medium-low and simmer, cover, for 2 hours, 30 minutes, turning every 1/2 hour.
Remove roast from pot and allow to rest 10 minutes in a warm pace. Reserve cookiing liquid. Whisk together the remaining 1/2 cup of the broth and the flour. Add to the liquid in the pot and bring to a simmer. Simmer for a few minutes until thickened. Strain and reserve.
Slice and serve with gravy and cooked egg noodles.
1 piece bottom-round pot roast (3 lbs)
1/2 tsp salt
1/4 tsp black pepper
1 large onion - peeled and cut into 8 pieces
2 cups beef broth
1 can (8 oz) tomato sauce
3 Tbs all purpose flour
1/2 lb broad egg noodles, cooked following package directions
Prepared red cabbage (optional)
Heat oil in a large heavy-bottomed pot over medium-high heat. Season roast with salt and pepper. Add roast and onion to pot and brown meat on all sides; about 15 minutes total.
Add 1 1/2 cups of the beef broth and the tomato sauce. Bring to a boil. Lower heat to medium-low and simmer, cover, for 2 hours, 30 minutes, turning every 1/2 hour.
Remove roast from pot and allow to rest 10 minutes in a warm pace. Reserve cookiing liquid. Whisk together the remaining 1/2 cup of the broth and the flour. Add to the liquid in the pot and bring to a simmer. Simmer for a few minutes until thickened. Strain and reserve.
Slice and serve with gravy and cooked egg noodles.
Fresh Fruit Salad w/ Pomegranate Syrup
1/3 c bottled pomegranate juice
1/4 c sugar
1 tsp fresh grated orange zest
2 large navel oranges, sectioned
2 kiwis, peeled, halved and sliced
1 large banana, sliced
1 granny smith apple - cored and cut into 1/2 ince slices
1 red delicious apple - cored and uct into 1/2 inch slices
1 large pear -cored and cut into 1/2 inch slices
1/2 pineapple, peeled, cored and cubed
1/2 cup pomegranate seeds
combine pomegranted juice and sugar in a medium saucepan; bring to a biol, stirring until sugar dissolves, about 5 minutes. Remove vrom heat and stir in orange zest. let stand until cooled to room temp.
Combine fruit in a bowl & pour syurp over - toss to coat.
1/4 c sugar
1 tsp fresh grated orange zest
2 large navel oranges, sectioned
2 kiwis, peeled, halved and sliced
1 large banana, sliced
1 granny smith apple - cored and cut into 1/2 ince slices
1 red delicious apple - cored and uct into 1/2 inch slices
1 large pear -cored and cut into 1/2 inch slices
1/2 pineapple, peeled, cored and cubed
1/2 cup pomegranate seeds
combine pomegranted juice and sugar in a medium saucepan; bring to a biol, stirring until sugar dissolves, about 5 minutes. Remove vrom heat and stir in orange zest. let stand until cooled to room temp.
Combine fruit in a bowl & pour syurp over - toss to coat.
Sausage, Spinach & Swiss Strata
2 Cups 1% low fat milk
4 large eggs
4 large egg whites
3/4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp nutmeg
12 slices day-old whole-grian white bread - cubed (9 cups)
6 oz turkey breakfast sausage, crumbled
1 medium-size onion, chopped
1 medium-size sweet red bell pepper, chopped
2 cloves garlic, minced
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
4 oz reduced fat swiss chieese, shredded - 1 cup
Heat oven to 375 - coat and 11 x 7 inch baking dish with cooking spray - set aside.
Wisk together the milk, eggs, egg whites, salt, cayenne and nutmeg in a large bowl. Add the bread and gently toss to combine. Let stand 5 minutes or until most of liquid is absorbed.
Meanwhile, coat a large nonstick skillet with nonstick cooking spray. Add the sausage, onion, bell pepper and garlic and cook over medium-high heat, stirring often, for 6-8 minutes or until sausage is no longer pink and the veggies are softened.
Sitr the sausage mixture, spinache and 1/2 cup of the cheese into the bread mixture. S;poon into prepared baking dish. Bake at 375 for 30 minutes. Remove from oven and top with remaining 1/2 cup of cheese - bake 10 more minutes or until cheese melts.
4 large eggs
4 large egg whites
3/4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp nutmeg
12 slices day-old whole-grian white bread - cubed (9 cups)
6 oz turkey breakfast sausage, crumbled
1 medium-size onion, chopped
1 medium-size sweet red bell pepper, chopped
2 cloves garlic, minced
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
4 oz reduced fat swiss chieese, shredded - 1 cup
Heat oven to 375 - coat and 11 x 7 inch baking dish with cooking spray - set aside.
Wisk together the milk, eggs, egg whites, salt, cayenne and nutmeg in a large bowl. Add the bread and gently toss to combine. Let stand 5 minutes or until most of liquid is absorbed.
Meanwhile, coat a large nonstick skillet with nonstick cooking spray. Add the sausage, onion, bell pepper and garlic and cook over medium-high heat, stirring often, for 6-8 minutes or until sausage is no longer pink and the veggies are softened.
Sitr the sausage mixture, spinache and 1/2 cup of the cheese into the bread mixture. S;poon into prepared baking dish. Bake at 375 for 30 minutes. Remove from oven and top with remaining 1/2 cup of cheese - bake 10 more minutes or until cheese melts.
Saturday, February 9, 2008
Orange-Cranberry Bundt Cake
1 c unsalted butter
2 c sugar
4 eggs
1 tsp vanilla extract
3 tsp grated orange zest
2 1/2 c plus 1 Tbs all-purpose flour
3/4 taspoon salt
1 tsp baking powder
1/2 c sour cream
1 1/2 c cranberries (fresh or frozen)
Garnish & Glaze:
1 egg white - lightly beaten cranberries, strips of orange peel
1/4 c granulated sugar
2 c confectioners sugar
Heat oven to 350 - lightly butter and flour a 12 cup bundt pan - shaking out excess flour - set aside -
Combine butter and sugar in the bowl of a standing mixer - cream, using paddle attachment, until light and fluffy. Add eggs, one at a time, mixing well and scraping the bowl after each addition. Add vanilla and orange zest. Mix well.
Combine 2 1/2 c of the flour, the salt and baking powder on a large sheet of waxed paper. Ad dhalf to butter mixture in bowl, then the sour cream, then remaining flour mixture, beating until smooth. Coarsely chop cranberries and toss with remaining 1 Tbls flour. Fold into batter, until evenly distributed.
Pour batter into prepared pan, spreding level. Bake at 350 for 45 minutes. Reduce temperateure to 325 and bake another 20 minutes or until a skewer inserted in the center comes out clean. remove to wire rack to cool.
Garnish & Glaze - place beaten egg white in a small bowl - dip cranberries and orange peel in egg wihte, then in granulated sugar. let dry on a plate. in a medium-size bowl, blend confectionares' sugar and 2 Tbls water until smooth (adding more water if too thick) - spoon over cake, allowing to drip down sides. Arrange sugared fruit over cake - do not eat garnish!)
2 c sugar
4 eggs
1 tsp vanilla extract
3 tsp grated orange zest
2 1/2 c plus 1 Tbs all-purpose flour
3/4 taspoon salt
1 tsp baking powder
1/2 c sour cream
1 1/2 c cranberries (fresh or frozen)
Garnish & Glaze:
1 egg white - lightly beaten cranberries, strips of orange peel
1/4 c granulated sugar
2 c confectioners sugar
Heat oven to 350 - lightly butter and flour a 12 cup bundt pan - shaking out excess flour - set aside -
Combine butter and sugar in the bowl of a standing mixer - cream, using paddle attachment, until light and fluffy. Add eggs, one at a time, mixing well and scraping the bowl after each addition. Add vanilla and orange zest. Mix well.
Combine 2 1/2 c of the flour, the salt and baking powder on a large sheet of waxed paper. Ad dhalf to butter mixture in bowl, then the sour cream, then remaining flour mixture, beating until smooth. Coarsely chop cranberries and toss with remaining 1 Tbls flour. Fold into batter, until evenly distributed.
Pour batter into prepared pan, spreding level. Bake at 350 for 45 minutes. Reduce temperateure to 325 and bake another 20 minutes or until a skewer inserted in the center comes out clean. remove to wire rack to cool.
Garnish & Glaze - place beaten egg white in a small bowl - dip cranberries and orange peel in egg wihte, then in granulated sugar. let dry on a plate. in a medium-size bowl, blend confectionares' sugar and 2 Tbls water until smooth (adding more water if too thick) - spoon over cake, allowing to drip down sides. Arrange sugared fruit over cake - do not eat garnish!)
Corn Chowder
Chop 3 slices bacon; cook until crisp in deep saucepan. Add 1 small onion, chopped and cook 4 minutes. Cut kernels from 4 ears and add along with cobs to pot. Add 1 medium sized Yukon gold potato, peeled and cuved, 3 c chicken broth and 1/2 tsp black pepper. Bring to a boil; reduce heat and simmer for 20 minutes until corn and potatoes are tender. Discard covs. Puree half in blender; return to pot. Stir in 1 c half-and-half. Simmer 5 mins
Thai Peanut Chicken
Sauce:
2 Tbls reduced-sodium soy sauce
1 Tblsp lemon juice
1 tsp cornstarch
1/2 tsp garlic powder
1/4 - 1/2 tsp red pepper flakes
1/4 c smooth peanut butter
chicken:
2 large boneless, skinless chicken breasts - cut in half lengthwise
1/8 tsp salt
1/8 tsp black pepper
2 c cooked white rice
1 small red sweet pepper, cored, seeded and thinly sliced
2 scallions, trimmed and thinly sliced
1/2 lb steamed snow peas
Make sauce - in small bowl, whisk soy sauce, lemon juice, cornstarch, garlic powder and red pepper flakes. In small saucepan, whisk together peanut butter with 1/2 c hot water. Stir in soy sauce mixture and bring to a simmer over medium heat until mixture thickens, about 2 minutes. reserve.
Make chicken - heat broiler and spray boiler pan with nonstick cooking spray. season chicken with salt and pepper. broil for 3 minutes per side - slice chicken nad serve w/ rice and peanut sauce. Garnish wiht red pepper and scallions. Sreve w/ snow peas.
2 Tbls reduced-sodium soy sauce
1 Tblsp lemon juice
1 tsp cornstarch
1/2 tsp garlic powder
1/4 - 1/2 tsp red pepper flakes
1/4 c smooth peanut butter
chicken:
2 large boneless, skinless chicken breasts - cut in half lengthwise
1/8 tsp salt
1/8 tsp black pepper
2 c cooked white rice
1 small red sweet pepper, cored, seeded and thinly sliced
2 scallions, trimmed and thinly sliced
1/2 lb steamed snow peas
Make sauce - in small bowl, whisk soy sauce, lemon juice, cornstarch, garlic powder and red pepper flakes. In small saucepan, whisk together peanut butter with 1/2 c hot water. Stir in soy sauce mixture and bring to a simmer over medium heat until mixture thickens, about 2 minutes. reserve.
Make chicken - heat broiler and spray boiler pan with nonstick cooking spray. season chicken with salt and pepper. broil for 3 minutes per side - slice chicken nad serve w/ rice and peanut sauce. Garnish wiht red pepper and scallions. Sreve w/ snow peas.
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