Thursday, November 27, 2014

Pumpkin Pie


Best Ever Pumpkin Pie

2 eggs, well beaten
3/4 cup brown sugar, firmly packed
1 1/2 cup (1 regular can) canned pumpkin
1/4 tsp. ginger
1/4 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
1 cup whole milk

Line a pie plate with uncooked pie crust. Combine all ingredients and
turn into shell. Bake in 425 degree oven for 40 minutes or until knife
inserted in center comes out almost clean. I always cover the edges of
the crust to keep it from burning. This recipe makes 1 pie. When
doubling, do not double salt.

Saturday, January 26, 2013

Rosemary Garlic Pork Tenderloin with Roasted Apples and Onions



Rosemary Garlic Pork Tenderloin with Roasted Apples and Onions

Serves 4 

1 t chopped fresh rosemary
2 cloves garlic, minced
1 T Dijon or coarse mustard
Zest of ½ lemon
2 T lemon juice
2 T olive oil
Coarse sea salt
Freshly ground pepper
1 large pork tenderloin (about 14 ounces)

3 tablespoons olive oil, divided
1 large onion, sliced
2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick
1/2 cup dry white wine or apple cider

Place pork tenderloin in large ziplock bag. Top with rosemary, garlic, mustard, lemon zest and juice, olive oil, salt and pepper and seal bag. Rub ingredients into pork and refrigerate for at least 8 hours.

Preheat oven to 450°F. 

Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate.  Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; sauté over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture.

Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, 10- 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes.

Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.

Roasted Garlic Gravy



Roasted Garlic Gravy

1 large head garlic
2 tablespoons olive oil plus additional for drizzling

1 leek, quartered and washed
1 onion, left unpeeled, quartered
2 carrots, quartered
1 parsnip, quartered
2 celery ribs, quartered
1 Turkish or 1/2 California bay leaf
1/2 teaspoon black peppercorns
1 1/2 cups dry white wine
1/3 cup soy sauce
6 cups cold water

5 tablespoons unsalted butter
1/3 cup all-purpose flour

Roast garlic and make stock:
Preheat oven to 400°F.
Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.

While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes.

Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 4 cups, boil to reduce; if less, add water.

Mash roasted garlic to a purée.

Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.

Cooks’ note: Stock or gravy can be made 3 days ahead and chilled.

Caesar Dressing

Recipe from Lisa T.



1 clove garlic
3/4 teas salt
1 1/4 teas black pepper
2 T mayonnaise
3 T lemon juice
2 T balsalmic vinegar
1 T dijon mustard
1 teas Worcestershire
1/2 cup olive oil
2/3 cup parmesan cheese

Mix everything except the olive oil and cheese in blender

Pour olive oil in a thin stream while blending

Either blend cheese in dressing or sprinkle on top.

I mix in my salad shaker bottle.

Friday, November 16, 2012

Squash and Veggie Soup

I made the best soup yesterday. I'm writing it down so I can make it again! I morphed a few recipes to suit my tastes and what I had in the fridge.

1/2 butternut squash, peeled
3 small red potatoes, peeled
2 stalks celery
1/2 sweet onion
6 baby carrots
1/4 red pepper
1/2 apple, peeled and cored

1-2T butter or olive oil
2 cans low sodium chicken broth
salt and pepper to taste

Cut all veggies in 1-2" pieces. Because the soup is pureed, the size doesn't matter. Brown vegetable chunks in butter / oil for 5-10 minutes. Add chicken broth. Cook for 30-40 minutes, or until all vegetables are cooked through. Puree with hand blender. Season to taste.

This would be good with some fresh basil sprinkled on top at the end. A cheese topped toasted baguette slice crouton would also be a good addition.

Sunday, November 11, 2012

Crockpot Roast Beef

This recipe is all over the internet but it really is good.

2 lb chuck roast
1 pkg onion soup mix
1 can cream of mushroom (I use the healthy version)
1/2 can water

Spray crockpot with Pam. Place roast in crockpot. Mix together other ingredients. Pour over roast and cook for 6-8 hours on low.

Roasted Vegetables

Just figured out the trick to roasted vegetables - a really hot oven!

1/2 butternut squash, peeled and cubed
1/2 red pepper, cut in bite size pieces
1/2 red onion
4 small red potatoes, cut in quarters
10 baby carrots, cut in half lengthwise
10 or so brussel sprouts
2 T olive oil
salt, pepper
garlic powder
1 T balsamic vinegar

The above amounts are all estimates.Use whatever you like!

Preheat oven to 475 degrees.

Toss veggies with olive oil and spread in single layer on large baking sheet. Sprinkle with salt, pepper, garlic powder and balsamic vinegar.

Roast for 15 minutes. Stir and roast for additional 10 minutes or until cooked through.