Lemony Garlic Pork

1 2 pound pork roast

1 fresh lemon

2 teaspoons minced garlic

2 teaspoons dried rosemary

2 teaspoons uncrushed sea salt

1 teaspoon fresh ground black pepper

Place the roast in a shallow backing dish. Rub with salt, pepper and garlic. 

Slice the lemon in 5 or 6 thin slices. Place on the top of the roast. Sprinkle with rosemary. 

Squeeze the juice from the lemon over the pork. 

Bake a 400 for 45 minutes, or until heated through to 160. 

New Year New Diet

Let's talk about that New Years's resolution to lose weight. Have you given up already on that new diet?  We all do it; we all make a resolution to lose weight. I have too. In fact this is the year I've decided on several resolutions. Oh, no I don't think I've taken on too much.

There are so many diets and  programs. Low caeb, low fat, dairy free, gluten free, vegetarian, vegan... On and on the list goes  Everybody has a solution. Everyone has a plan. It can be overwhelming. And not every solution is not right for everybody. 

Now it is true some people are intolerant of certain  foods, and some people make dietary choices for other reasons. 

This where I'm going to get a little boring. My solution... Eat less, move more. Find a support person, and get at least 7 hours of sleep at night. 

Make a routine of keeping a daily journal. Track how much sleep you get, what you are eating, and when, and most important-- how did it make you feel.  The point is to be conscious. Most people are going to be surprised. Just try it for a week. 

The other thing to do is to go get one of those frozen diet meals. It's just to give you an idea about what 300 calories looks like, and guess what you can do better. My point is, some of those frozen meals are loaded with salt and sugar. 

Ready?  

Here is my favorite chicken 4 servings. 

20 oz. lbs chicken breast no skin

1 tbls olive oil

1 Lemon 

1 tbl Butter

1 tbl Rosemary, chopped

1 tsp Salt 

1/3 tsp Pepper

Mix butter and olive oil together in a small bowl. Place chicken in a baking dish. Rub butter and oil on chicken. Sprinkle with salt and pepper and rosemary. Squeeze the lemon over the chicken. 

Bake at 375 untill chicken is done. Serve with 1 cup of roasted vegies and 1/2 cup brown rice. 

Total calories doe the meal: about 450 give or  or take. 

Peanut Butter Cookies

So it’s a busy Sunday in the kitchen.  The morning started off with biscuits, and sausage gravy. Then I made a sour dough starter. It is now happily bubbling away. I can’t wait to use it next weekend.

I've got butter softening to make peanut butter cookies. They will be dipped in chocolate.

The family reunion is coming up in a month. Mom said “You’re the cook” plan us a menu for the week.  I have some ideas. I've been thinking dishes like, steak brushed with rosemary infused olive oil, grilled chicken with a white barbecue, pasta with fresh spinach and beans with a lemon sauce, and of course beans and corn bread, fried chicken and grilled corn with Parmesan cheese. Maybe a chocolate pie

And I have recipes to start organizing for the cookbook.

--Thanks to the cousins for providing some goodies.  I've been working on that. And so yeah, A very busy Sunday.

For the peanut butter cookies:

Preheat the oven to 375

½ cup butter softened

½ cup peanut butter

½ cup white sugar

½ cup brown sugar

½ tsp baking soda

½ tsp baking powder

1 egg

1 tsp vanilla

1 ¼ flour

For the dip: 8 oz Hershey Crunch bars melted.

In a large mixing bowl beat butter and sugar and peanut butter with an electric mixer. Add the egg soda and baking powder. Slowly add the flour.

Chill for ½ hour.

Scoop out teaspoon full roll in a ball and flatten onto a greased cookie sheet. Take a fork and press into each cookie, turn the fork at a 90 degree angle and press again to get a tick tack toe pattern on the cookie.

Bake for 7 to 9 minutes Cook on a rack.

Next melt the chocolate candy until smooth. Take each cookie and dip part way into the chocolate.

Let dry in a rack.

When the chocolate sets up… enjoy with a nice tall cold glass of milk. 

Rosemary-Roasted Chicken and Vegetables

Ingredients

2 Tablespoons olive oil

2 Tablespoons balsamic vinegar

1 Teaspoon salt

1/2 Teaspoon black pepper

1/2 Teaspoon rosemary
12 skinless chicken thighs
3 Cups cauliflower florets
3 Cups broccoli florets
2 small red bell peppers

Directions

1. Heat oven to 400°F. Cut red bell peppers into 6 pieces each (12 total).

2. In a large bowl, combine olive oil, vinegar, salt, pepper and rosemary. Add chicken pieces and vegetables. Toss until well coated.

3. Arrange chicken pieces on a jelly roll pan or rimmed baking sheet. Place vegetables in a single layer around the chicken.

4. Roast for 20 minutes, flip vegetables over with a spatula, and continue roasting another 20 minutes or until chicken is cooked through and browned.

5. Serve with pan juices.

From Atlins.com

Rosemary-Roasted Chicken and Vegetables

	Rosemary-Roasted Chicken and Vegetables
	Prep time:	20 minutes
	Cooking time:	40
	Level of Difficulty:
Ingredients 2 Tablespoons olive oil 2 Tablespoons balsamic vinegar 1 Teaspoon salt 1/2 Teaspoon black pepper 1/2 Teaspoon rosemary 12 skinless chicken thighs 3 Cups cauliflower florets 3 Cups broccoli florets 2 small red bell peppers Directions Heat oven to 400°F.  Cut red bell peppers into 6 pieces each (12 total). In a large bowl, combine olive oil, vinegar, salt, pepper and rosemary.  Add chicken pieces and vegetables. Toss until well coated. Arrange chicken pieces on a jelly roll pan or rimmed baking sheet. Place vegetables in a single layer around the chicken.  Roast for 20 minutes, flip vegetables over with a spatula, and continue roasting another 20 minutes or until chicken is cooked through and browned. Serve with pan juices.

Oven Roasted Veggies

Ingredients

2 red peppers 1 green bell pepper 2 onions 2 zucchini 8 oz. box mushrooms 6 new potatoes, scrubbed 1 tsp. salt 2 cloves garlic, crushed or pressed coarsely ground pepper 1/2 tsp. oregano 1/2 tbsp. basil 1/2 tsp rosemary olive oil for drizzling Directions Wash and dry vegetables. Any combination of vegetables in season may be used.Cube them into large bite-size pieces. Halve mushrooms, if large. Potatoes can be parboiled (or put in first). Arrange vegetables in a baking dish or roasting pan in a single layer. Crush the garlic with salt using the side of a large knife until pureed (or use a garlic press). Stir into oil. Drizzle the vegetables with olive oil and toss to coat well. Sprinkle with pepper, oregano, basil and rosemary. Roast in oven at 400°F; reduce heat if vegetables are browning too quickly before they are done. Vegetables may not cook at the same rate. As some of the vegetables cook, they may be removed while the others are left to finish cooking. Add more olive oil if the vegetables absorb the oil and become dry during the cooking (or use olive oil spray). Can be served hot or room temperature.

PAN-GRILLED ROSEMARY LAMB CHOPS

Ingredents:
Non-stick cooking spray
4 lamb loin chops (about 4 ounces each)
2 tablespoons olive oil
2 tablespoons rosemary
Salt and freshly ground black pepper, to taste
2 garlic cloves, chopped
1 can (16 ounces) cannellini or great Northern white beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes, no-salt added, drained



Preparation Time: Approximately 5 minutes

Cook Time: Approximately 20 minutes Servings: 4

Heat a cast-iron or other heavy skillet on high for 3 to 5 minutes and then spray with a little cooking spray. Dry the chops thoroughly and rub them with 1 tablespoon olive oil, 1 tablespoon rosemary, salt and black pepper. Cook the chops over medium-high heat for 3 to 5 minutes per side or to the desired doneness.

Remove the chops from the skillet and keep warm on a plate. Reduce heat. Add the remaining tablespoon of olive oil, rosemary and garlic to the skillet. Cook for 1 minute. Stir in beans, tomatoes, salt and black pepper to taste. Cook for 5 minutes. Top chops and serve from the skillet.

Nutritional Information Per Serving: Calories 345; Total fat 22g; Cholesterol 66mg; Sodium 414mg; Carbohydrate 16g; Fiber 5g; Protein 20g Adapted from "Half Scratch Magic" cookbook, published by Clarkson Potter. Printed with permission.





Submitted by: mealtime.org

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Lemon Roasted Potatoes

It's almost that time. Easter that is. Easter is a time of family and tradition. There are truly some amazing holiday traditions, especially with food. One is roast lamb, another is baked ham. What the have in common are great side dishes-like roasted potatoes. often said that the best potatoes are cooked right along with the meat so that they absorb the flavors which is wonderful, but a bit heavy tasting sometimes. I found this surfing for Easter recipes. The lemon brightens the flavor, without being too oily or heavy.

It's a great vegetarian dish too, if you substitute vegetable broth.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

5-6 potatoes, peeled and cut in to evenly sized wedges
1/2 cup olive oil
1 tsp. dried oregano
1 tsp. garlic powder
Two lemons, juiced (plus more for serving)
1/2 cup chicken broth
Salt and freshly ground black pepper to taste

Note: If you serving lamb or beef, try adding a teaspoon of dried rosemary to the mixture and that works very well.

Preparation:

Preheat the oven to 400 degrees.

In a large mixing bowl, add the sliced potatoes and toss them with the remaining ingredients until they are well coated.

Lightly grease a non-reactive half sheet pan with olive oil. Place the coated potatoes in a single layer and drizzle them with any remaining marinade left in the bowl.

Bake in a 400 degree oven for approximately one hour. Carefully turn the potatoes halfway through cooking to prevent them from sticking and to brown them evenly.

Re-season with salt and pepper and squeeze a bit more lemon juice (if desired) when they are fresh out of the oven.

Pork and Pots

Ingredients

4- center cut pork chops
2 cups baby carrots
1/3 cup pure maple syrup
4 tablespoons olive oil
2 teaspoons dried rosemary, crushed
1/4 teaspoon ground black pepper
1 1/2  lbs of russet  potatoes
Salt and ground black pepper

 
Directions
 
1.Preheat oven to 425 degree F.  Place chops  and carrots in a small beg. Add  maple syrup, 2 tablespoons of the oil, 1 teaspoon of the dried rosemary, and 1/4 teaspoon black pepper. Turn the bag around and mix well. Make sure carrots and meat are competly covered.  Pour out chops and carrots on one end of a large roasting pan.
2.  Wash and cut potatoes into small pieces like steak fries.

3. In a medium bowl toss potatoes with remaining 2 tablespoons olive oil and 1 teaspoon rosemary. Transfer to roasting pan beside carrots and meat.



4. Bake for 35 to 45 minutes or until a thermometer inserted into the thickest part of the meat registers 155 degree,  and potatoes are browned and crisp. Carefully remove meat and carrots. Cover meat and carrots with foil and let stand 10 minutes before serving. Season to taste with salt and black pepper. Makes 4 servings.




Adapted from Better Home and Gardens

Chuck Roast with Rosemary Roasted Vegetables

You ever have one of those moments when your sick and tired of being sick and tired? Well, I'm there. I got on the scale this morning and it groaned under the strain,  said I to myself  "really?" Yeas, really.

My goal is to lose 150 lbs. You know that is a whole adult type person? yeah, .. So, after months of deliberation over which diet to go on,  I decided on Atkins.

 I've set up my profile on line, It 's free. that's nice. and it's all laid out. We all know Atkins. low carb diet.  the critics think it dangerous, because the beginning is restrictive. -20 carb grams a day, but you only eat like that for two weeks. after you increase your carb level. all the while eating fruit, and whole grains.

The thing I like is that you eat real food and not a lot of processed junk. You don't have to buy their shakes and bars, you can make your own snacks. Later as you add carbs. back, it's whole foods, whole grains and real fruits, and nuts.

Well, it is  Sunday, and this is day one. Below is what we're having for dinner--  better get the roast in the crock pot, cause that's the way I like to cook it.

Rosemary is delicious paired with meats, but use it sparingly because it has a very strong flavor and aroma.

Ingredients:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried crumble rosemary
1 chuck roast (about 3 1/2 pounds), 
1 cup small cauliflower florets
1 cup small broccoli florets
1 small red bell pepper, cut in 2 pieces

Directions:
1. Turn on crock pot.
2. In a large bowl, combine olive oil, vinegar, salt, pepper, rosemary, and sugar substitute. Add vegetables. 
Toss until well coated.
3. Place roast in pot. add a pinch of salt and pepper. Cook for 6 hours. Place vegetables, in a single layer, around roast.
4. cook 40 minutes, until vegetables are hot, and meat is tender.

Sourdough Bread with Rosemary

When you think of San Fransisco what things come to mind? Specifically what culinary delicacies come to mind? Is it the sea food? the chocolate? Is the California wines? Well actually lets talk about bread. Sourdough Bread.


First you need a starter. A starter is basically equal parts milk or water and flour, with a little yeast. You put in a dry, cool place, and leave it for a while, until it ferments. Don't say ew! 'We eat fermented foods all the time, beer, wine, sauerkraut , pickles,


Once you have your starter, and you keep feeding it, you'll have plenty for all sorts of breads and muffins, and even cakes.


So here is the starter, and follows is the bread. Enjoy!








Ingredients

1 (.25 ounce) package active dry yeast
2 cups warm water
2 cups all-purpose flour


Directions
In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally.
When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake.
When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to generations.



2 cups sourdough starter (proofed)
2 eggs, beaten
3 cups bread flour
1 egg beaten
12 cup milk (warm)
14 cup olive oil
1 tsp salt
1 tbsp sugar
1 tsp rosemary (dried, ground)





Measure the starter into a mixing bowl.

Add the milk, olive oil, salt, sugar, rosemary, raisins, and 2 beaten eggs and mix well.
Add the flour, 1 cup at a time, stirring until it is too stiff to mix by hand.
Turn onto a floured surface and knead in remaining flour until dough is satiny.
Form an oval or round loaf.
Place on a baking sheet and proof, covered, for 1 to 2 hours, or until about doubled in bulk.
Preheat oven to 350 degrees F.
Make crisscross slash in top of loaf.
Brush with the remaining beaten egg.
Bake for 45 minutes.
Remove loaf from baking sheet and cool on a wire rack.


NOTE: This recipe can be made in your bread machine on the dough cycle; add ingredients to machine in order given, with the exception of the final beaten egg.
Shape and bake as above.

Monkey Bread

Now Herb This!

Let me ask the question? What do you know about herbs? yes, they are plants, and most are green, and we all know that line in the song, "parsely, sage, rosemary, and thyme", and they can be used to really bring a meal together.
but what do we really know about herbs and cooking? And do you know the difference between and herb and a spice?
we know cilantro is good in mexican cooking, and basil is good in italian cooking. we all know how to make sage butter but how do you use it?
I am starting a series. the first part is on cooking with herbs, and the second part is healing with herbs.

 The Complete Book of Herbs: A Practical Guide to Growing and Using Herbs 

Easter Dinner

Almost Easter- Do you have favorite dishes for this holiday meal? How about a spiral cut Ham and scalloped potatoes? Do you make homemade rolls?

Our family sort of does. Call it a new tradition. Mom get a honey baked ham and reheats with the glace. She puts champagne mustard on the site for who ever want it. Yummy. Of course peas. I think spring peas are her favorite food.

A few years ago, when the series The Mitford Years, was popular she added the orange cake.

Every Easter dinner is different. In more traditional homes its lamb. After all, lamb is served at Passover, which is closely tied to Easter. After all Jesus was Jewish. The “Last Supper” was the Seder meal for Passover when he made the new covenant with his apostles.

Here is a great Lamb recipe:

Lamb and rosemary is a match made in heaven. Meat will be tender and oh-so flavorful, with a wonderfully caramelized exterior.
Butterflied Lamb with Fresh Rosemary

6 pounds boneless leg lamb roast, butterflied
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon fresh rosemary
2 teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon salt
1 bay leaf
1. Trim fat from lamb. Discard fat and place lamb in a pan large enough to hold it flat.
2. In a small mixing bowl, blend olive oil, lemon juice, rosemary, pepper, garlic powder, salt and crushed bay leaf. Coat lamb with mixture and marinate in the refrigerator for 4 hours. Before cooking, let lamb sit at room temperature for 30 minutes.
3. Preheat broiler.
4. Place lamb in a broiler pan and cook 5 inches under broiler for approximately 15 minutes on each side; this will produce a medium-rare roast. Remove lamb from heat about 5 degrees from desired doneness* and let sit for 10 minutes loosely covered with foil. This allows the meat to finish cooking while the juices distribute evenly throughout the roast before slicing.
Makes 16 servings.
*Cooking temperatures: Rare 140°F, Medium 160°F, Well Done 170°F.

For me if you are going to serve lamb, then skip the peas, and serve asparagus instead. First wash the spears. Take one end in each hand. And snap them. You want to cook the tender tips. Save the ends for soup. Put them in just a little boiling water with some salt, butter and lemon juice. Cook until barely tender.

Scalloped potatoes are still a go.


Don’t forget to hide the Easter eggs for the kiddies!