This year (2008) is my first year having a garden, albeit a tiny one and I’m keeping it simple; just tomatoes and a few herbs. We all gotta have herbs. Here is a picture of my new “offspring” – I’m so excited! I really do feel like a new mom. If you haven’t tried growing something, I urge you to do so. It’s so exhilarating.
On a hot day, this is a great non-cooking meal accompaniment. It’s different and fun to prepare. Serve it as an appetizer with beverages or perhaps even serve alongside your meal. It’s a great light lunch with iced tea or lemonade.
1 jar of roasted red peppers, drained patted dry, & diced
1/2 cup fresh basil or mint, chopped
4 (8-inch) flour tortillas
4 oz. (1/2 a block) of softened cream cheese
Kosher salt
Ground black pepper
Over medium heat, heat a frying pan & cook the tortillas one at a time for only about 15 seconds – until they are warm; flip and repeat. Place on a plate and cover with a towel while you cook all 4 this way.
Spread each of the tortillas with about 2 Tbsp. of cheese and a fourth of the basil and some of the chopped peppers, sprinkle with the salt & pepper. Roll up the tortilla firmly and wrap it in plastic wrap, twisting the ends. Place in the refrigerator for at least one full hour – two hours is even better.
Cut each diagonally into 5 slices and serve.
This is the ultimate comfort food. I prefer to eat meatloaf the second day. It just tastes so much better, like spaghetti sauce does. Of course you don’t have to wait to eat it, enjoy it tonight! Oh yeah, one more thing: I use crushed seasoned stuffing mix instead of breadcrumbs, check it out.
2 eggs, lightly beaten
1 pkg. Lipton onion soup mix OR McCormick’s Meatloaf Seasoning Pk.
3/4 cup crushed stuffing mix (I use Pepperidge Farm Seasoned Herb)
1/3 cup beef broth
1/4 cup ketchup
2 pounds ground beef
Preheat your oven to 350 degrees.
Into a large bowl, add the eggs and lightly beat them; add everything else, and with your hands mix it gently but well. Place into either a loaf pan, or shape into a loaf and place in a larger pan. Bake for about 1 hour and 20 minutes. Let set for 10 minutes. Slice & serve.
What a savory way to cook a pork roast. Prepare early in the day to marinate for a few hours, if time allows. Serve this to your friends and family in any kind of weather – it’s great year round. Homemade applesauce is fabulous alongside. Dig in and enjoy!
5 lb. pork roast
Heaping Tbsp. minced garlic
1 tsp. kosher salt
1 tsp. black pepper
4 bay leaves
3/4 cup cider vinegar
1 tsp. dried thyme
With a small, sharp knife, make some slits all round the roast. Mix the garlic, salt, and pepper together and rub all over and into the slits as best you can.
Place the bay leaves on the bottom of the roasting pan and place the roast on top, fat side up.
In a small bowl combine the vinegar and thyme and pour over the top of the roast. Cover the whole thing with aluminum foil and place in the fridge for as long as possible.
Preheat your oven to 325 degrees. Take pan out of fridge for 30 minutes while oven preheats.
Bake for 3 hours, or until done, basting at least every 1/2 hour.
