recipe blitz

Pork Roast with Plum Sauce
i ran out of ginger the day i made this, so mine didn't have any ginger in it. i'm assuming it would still be tasty with ginger :)


Ingredients

• 1 boneless whole pork loin roast (4 pounds)
• 2 tablespoons canola oil
• 1 cup sherry (use apple juice)
• 2 tablespoons dried thyme
• 2 tablespoons soy sauce
• 4 garlic cloves, minced
• 1 tablespoon ground mustard
• 1-1/2 teaspoons ground ginger
• 1 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup plum jam
• 2 tablespoons cornstarch
• 1/4 cup cold water

Directions

• Cut roast in half. In a large skillet, brown roast in oil on all sides; drain. Transfer to a 4-qt. slow cooker. In a small bowl, combine the sherry, thyme, soy sauce, garlic, mustard, ginger, garlic salt, salt and pepper; pour over pork. Cover and cook on low for 5 to 6 hours or until a meat thermometer reads 160°.
• Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Add jam. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast and serve with gravy. Yield: 10 servings.

Spinach Tortellini Soup

i left the chicken out of this one. it was a very hearty soup, we liked it garnished with parmesan cheese.

Ingredients

• 3 small red potatoes, peeled and cubed
• 2 medium carrots, sliced
• 1 celery rib, chopped
• 1 small onion, chopped
• 2 tablespoons plus 1-1/2 teaspoons chicken bouillon granules
• 2 quarts water
• 3 cups cubed cooked chicken
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 packages (9 ounces each) refrigerated cheese tortellini

Directions

• In a Dutch oven, combine the potatoes, carrots, celery, onion, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
• Stir in the chicken, spinach, parsley, garlic powder, oregano and pepper and salt; return to a boil. Add tortellini; cook, uncovered, for 7-9 minutes or until tortellini is tender. Yield: 10 servings (3-3/4 quarts).

serve this soup with:

Herb Bubble Bread

this bread was deeeelicious. i messed up an accidentally added 1/4 tsp of all the 1/8 tsp spices... a mistake i might repeat next time :)

Ingredients

• 1/2 cup grated Parmesan cheese
• 3/4 teaspoon dried parsley flakes
• 1/4 teaspoon dill weed
• 1/8 teaspoon each dried thyme, basil and rosemary, crushed
• 1/4 cup butter, melted
• 2 teaspoons minced garlic
• 1 loaf (1 pound) frozen bread dough, thawed

Directions

• In a small bowl, combine cheese and seasonings. In another bowl, combine butter and garlic; set aside.
• Divide dough into 16 pieces. Roll into balls. Coat balls in butter mixture, then dip in cheese mixture. Place in a greased 9-in. x 5-in. loaf pan.
• Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 22-26 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 16 servings.

Hearty Minestrone Soup

i left the pork out.  served this when i had guests over, everyone loved it.

Ingredients

• 1 pound ground pork
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 1 can (28 ounces) crushed tomatoes
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 2 cups tomato juice
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) Progresso ® Beef Broth
• 3 medium carrots, chopped
• 1 medium zucchini, halved lengthwise and thinly sliced
• 1 tablespoon Italian seasoning
• 1 to 1-1/2 teaspoons salt
• 1/2 teaspoon sugar, optional
• 1/8 teaspoon pepper
• 
  ADDITIONAL INGREDIENTS (for each batch):
• 1/2 cup water
• 1 cup uncooked ziti or small tube pasta

Directions

• In a Dutch oven, cook the pork, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
• Stir in the tomatoes, beans, tomato juice, tomato sauce, broth, carrots, zucchini, Italian seasoning, salt, sugar if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until carrots are tender.
• Transfer 6 cups of soup to a freezer container; freeze for up to 3 months. Add water and pasta to remaining soup; bring to a boil. Cover and cook until pasta is tender.
• To use frozen soup: Thaw in the refrigerator; transfer to a large saucepan. Stir in water. Bring to a boil; reduce heat. Add pasta; cover and cook until tender. Yield: 2 batches (6 servings each).

i served this soup with:

Breadsticks!

Dissolve 1 tbsp Yeast in 1 1/2 cup warm water. Add 2 tbsp sugar and 1/2 tsp salt. Mix in 3 c. flour. (tonight i used 1 c. whole wheat flour and 2 c. white flour) Let dough sit for 10 min. Knead on  a floured surface, cut in strips and fashion into breadsticks. melt 1/2 stick butter and dip each breadstick. let rise for 20 min or so then season with garlic salt. Bake 375 for 15 -20 minutes.

Lentil Soup

i grew up on this soup. it's surprisingly delicious. it has become a "metaphor for life" in our home.

1/4 lb bacon sliced

2 med. onions chopped

4 large carrots, grated or chopped small

1 pkg (16 oz) lentils

2 quarts water

1 c. sliced celery

1 large potato, grated

2 1/2 tsp salt

1/2 tsp pepper

1/2 tsp dry thyme

2 bay leaves

2 tbsp lemon juice

leftover chopped ham (i used 3 ham steaks) or 1 can spam. yes, you read that right. i have never actually been able to but spam in it myself, although i grew up on it with spam in it and loved it. i think sausage in it would be deelicious, too.

wash beans and soak until plump (overnight). In large pot, saute bacon , add onions and carrots and saute until onions are golden. add lentils, water, celery, potato and seasonings. simmer until tender (2-3 hours) take out bay leaves, add lemon juice and meat. 

i like to eat it with saltine crackers.

i told you it was soup season. happy eating.