Tag Archives: Recipes

Delicious Leftovers a la Pastitsio

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You may have noticed that I’ve been mostly AWOL from my blogs in the past few weeks. I took on the challenge of producing the musical Godspell at my church and it has turned into a massive time-sucker. I agreed to do this mostly because without participating, I would have ended up being a Godspell widow.  Translation? Music Man is the band leader and musical arranger for the show and I would be left at home by myself if I didn’t do something for the show. Perhaps taking on the role of producer was a larger step than was necessary, but as my friend Charlotte says, “Shut up and stop complaining; you’re doing it for God!”

Anyway, we didn’t have rehearsal tonight, but we did have a lot of leftovers in the refrigerator. A takeout container full of yummy curry from our favorite Thai restaurant. Mushrooms that needed the Julia Child sautee method. Right now. A plastic container full of frozen beef stew — mostly broth, onions, and carrots. Some beans and ground beef remaining from last week’s taco salad night.

What’s a girl to do with this disparate collection of bits and pieces?

Make a casserole! My favorite food in the whole world. We can’t go wrong by adding some noodles and cheese. Yum.

I used Ina Garten’s recipe for Pastitsio, and created something out of essentially nothing. I don’t think I’ve ever made a flat-out bechamel sauce, and it was so good that it was all I could do to keep from just inhaling it straight out of the pan.

Turns out my leftovers were delicious and husband-approved on a busy night. I will make this again, and I might even follow the original recipe. Or probably not, since we don’t often have leftover lambie in the house…

Fruit Salad with Candied Ginger and Mint

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I’m always looking for varied ways to serve fruit, and while reading my new tablescape book I fell in love with this recipe. I’ve made it twice, using different variations of fruit. Each time, the salad earned high marks, both from Music Man and from the ladies at my church’s luncheon.

The key to this salad is the mix of the fruit with the dressing; the candied ginger gives it a little extra zing and the vanilla creates a smooth sweetness. It’s worth the extra trip to find the candied ginger — or make your own.

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Fruit Salad with Candied Ginger and Mint

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 8 Servings

Serving Size: 1 cup

Fruit Salad with Candied Ginger and Mint

The original source of this recipe is the tablescaping book Great Settings, by Peri Wolfman and Charles Gold. Although Wolfman and Gold used peaches and blueberries, I've made it with several different kinds of fruit and it's always delicious.

Ingredients

  • 2 peaches, cut into bite-sized chunks
  • 1 bag Trader Joe's frozen mangos, thawed and drained
  • 1 pint blueberries
  • 1 pint raspberries
  • 1 pint strawberries, cleaned and quartered
  • Juice of 1 lemon
  • 1/2 cup minced candied ginger
  • 1/2 cup chopped fresh mint leaves
  • 1/2 teaspoon vanilla extract or rum

Instructions

Wash and prepare the fruit. Combine all the ingredients in a glass or porcelain bowl, cover, and let stand for about one hour to let the flavors blend.

https://gotmyreservations.com/2013/05/20/fruit-salad-with-candied-ginger-and-mint/

I’m linking up at StoneGable today for On the Menu Monday. Watch my sidebar for my book review of Great Settings on my other blog, The Seasoned Dish.

Today I have no reservations in recommending this fabulous summer treat!

Slow Cooker Lasagna

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The first time I saw this recipe, I was intrigued. It didn’t seem possible to make lasagna in a slow-cooker. It couldn’t be that easy. Well, it is. But I needed to Jennie-ize the recipe to get it to work for the Empty Nest. And then we had friends over to help us eat it so there wouldn’t be much left over. A win-win on all counts. 

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Slow Cooker Lasagna

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes

Yield: 6-8 Servings

Slow Cooker Lasagna

I originally found this recipe at The Charm of Home and revised it by adding eggs and more veggies.

Ingredients

  • 1-28 ounce jar spaghetti sauce
  • 9 whole wheat lasagna noodles -- uncooked.
  • 1 pound of cooked and crumbled lean ground beef -- optional (for a veggie version, try soy crumbles)
  • 1-15 ounce low-fat cottage cheese
  • 2 eggs
  • 2 tsp Italian herbs of your choosing -- basil, oregano, bay leaf -- or be creative
  • 2 cups fresh baby spinach and baby kale leaves
  • 1 cup fresh mushrooms, sauteed and drained (optional)
  • 3 cups mozzarella cheese (shredded)

Instructions

In cooking and assembling the ingredients, you are making five layers -- sauce, noodles, meat (optional), soft cheese mixture, veggies, and mozzarella.

On the bottom of the slow cooker, put a thin layer of sauce to start building the lasagna. I buy jarred organic spaghetti sauce with onions, garlic, and peppers already in it. Create your own if you want to make your own sauce.

Layer three uncooked lasagna noodles on top of the sauce. My rectangular slow cooker fits three almost exactly, and you have to break them in half in my round cooker.

Add a layer of meat if you are using it.

Add a layer of the cottage cheese/egg/herbs mixture. Mix the eggs and herbs in with the cottage cheese to help hold together the custard.

Add a layer of leafy veggies and a layer of mushrooms.

Add a layer of mozzarella cheese.

Continue layering -- how many layers you have depends on the size of your slow cooker. Mine only takes two layers. Sauce, noodles, meat, cottage cheese, veggies, mozzarella cheese. I finish with one more layer of mozzarella on top of the final noodle layer.

Cover and cook on high setting for one hour; reduce heat and cook on low setting for five hours. I put the cover sideways for the last couple of hours to reduce condensation. Turn off the heat and take the container out of the slow cooker to let it sit for about half an hour before serving.

Serves 6-8

https://gotmyreservations.com/2013/05/02/slow-cooker-lasagna/

You may have noticed that there’s a little cross-pollination going on among my blogs. At The Seasoned Dish, I focus on tablescapes and how I set my table for meals. I much prefer the Zip-List format for recipes, so I’m doing some of my cooking posts here — at least for a while. Here’s the rest of the meal I served for friends last week, and here’s the link to the tablescape post at The Seasoned Dish if you’d like to see the dishes.

We started with champagne.

I made a simple salad with baby kale and baby spinach, and dressed it with a ginger balsamic vinaigrette.

 

There’s that yummy lasagna again!

Fruit and sweets for dessert — a light balance to the heavy lasagna.

The best friends are those that come bearing chocolate.

Feel free to repost — but be sure to give me appropriate credit as well as the original poster of this recipe. It’s all about being polite and ethical, friends.

On the Menu Monday: A Visit to Vienna

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I was watching Rachael Ray the other day and she did a show about food in Vienna. I’ve been dreaming about going back to Vienna, as evidenced here and here. If I can’t travel to Vienna right now, at least I can recreate this for our empty nest at home, thought I.

Image Credit

When Music Man and I visited Vienna, I kind of fell in love with schnitzel, but it’s a lot of food and not so good for my diet. People usually make it by pounding the meat flat, coating it in breading and then frying it.

Refusing to let schnitzel be the boss of me, I started with the problem of most online recipes. They are designed for a family or a party, not just for the two of us in our empty nest. Voila! I decided to go with just two perfect palm-sized pork chops.

Rather than pounding them flat I kept the thicker size so that I wouldn’t have so much breading and less oil actually hitting the surface of the chop. I coated them with flour, egg, and panko bread crumbs just as Rachael did.

I ended up serving a meal that was not only relatively healthy, it was also delicious and satisfied that pesky schnitzel craving. Be sure to try this — it’s VERY easy!

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Pork Schnitzel

Rating: 41

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 2 servings

Serving Size: 1 pork chop

Pork Schnitzel

This recipe can be made with chicken, veal, or pork.

Ingredients

  • 2 pieces lean pork chops
  • 1 Tbsp. olive oil
  • Salt and freshly ground black pepper
  • Flour
  • 2 eggs, beaten
  • 1 cup panko bread crumbs
  • 1 Tbsp. sweet paprika
  • A handful flat-leaf parsley, leaves chopped
  • 1 tbsp. lemon zest

Instructions

Preheat oven to 200 degrees F. Place a baking sheet in oven to keep cooked cutlets crisp.

Trim the pork chops of any visible fat.

Arrange a station for breading: flour, beaten eggs, bread crumbs mixed with paprika, parsley and the zest of a lemon.

Heat just enough oil to coat the bottom of a large nonstick skillet over medium to medium-high heat.

Bread each chop in flour, then egg, then bread crumb mixture and cook 2 to 3 minutes on each side, and transfer to oven. Keep the cooked chops hot in the warm oven until ready to serve.

Serve with lemon wedges.

https://gotmyreservations.com/2013/01/28/on-the-menu-monday-a-visit-to-vienna-2/

For Rachael Ray’s original recipe, click here.

Of course, I couldn’t just serve the schnitzel, so then I went looking for a side dish, and boy, was I lucky to find this one.

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Krautfleckerl -- cabbage-pasta bake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 servings

Serving Size: 1 cup

Krautfleckerl -- cabbage-pasta bake

Ingredients

  • 1 lb. egg noodles
  • 1 white cabbage head
  • 2 Tbsp. olive or vegetable oil
  • 2 onions (chopped)
  • 2 Tbsp. sugar
  • Salt, caraway seeds, ground pepper
  • 2 Tbsp. balsamic vinegar

Instructions

Wash the cabbage and remove the stalk. Cut into quarters, then cut the quarters into smaller pieces. Add salt to taste. Cut the pieces roughly into squares, bruise by hand and let stand for about 15 minutes.

Caramelize the sugar in the oil, and add the cabbage, onions and the caraway seeds. Cover, and cook for about 30 minutes, stirring regularly, until light brown in color. Season with pepper.

Boil some water and cook the noodles until soft, drain and combine with the cabbage. Add the balsamic vinegar and toss.Let stand for a few minutes. Before serving, season to taste with pepper and salt.

Notes

This recipe calls for fleckerl, a small square, flat noodle. I was not able to buy this at my grocery, so I used the thickest egg noodles I could find.

My husband hates caraway, so I made a spice mixture of cumin, dill, and fennel and ground them in my mortar. I don't think I would ever go back to the original caraway, as the sweet spice mixture was divine and went beautifully with the balsamic vinegar.

This recipe makes about six servings, and we have been enjoying the leftovers. It warms up beautifully in the microwave -- if you have any left over!

https://gotmyreservations.com/2013/01/28/on-the-menu-monday-a-visit-to-vienna-2/

For the original cabbage and pasta recipe, click here.

Combined with some edamame salad straight from the deli counter, we had a healthy and satisfying meal that reminded us of our wonderful trip to Vienna, Austria.

StoneGable
 I’m linking up with On the Menu Monday at Stone Gable. Be sure to stop by for some inspiration for your table this week!

25 Days of Holiday Recipes: Pecan Bourbon Chocolate Pie

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This series is turning into an ode to my favorite cooks.

When we first started, I told you that I’d been collecting favorite recipes for years. Writing this has not only been a walk through different stages in my life, it’s also been pure heaven to revisit the cooks who made these wonderful recipes.

Today’s recipe is no different. Catherine is a good friend by marriage — her marriage to one of my best friends from college. In her beautifully renovated Victorian kitchen, Catherine produces sublime food, especially desserts for her guests. And who can resist the combination of pecans, booze, and chocolate? Your guests and family will love this one!

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Pecan Bourbon Chocolate Pie

Yield: 1 Pie

Pecan Bourbon Chocolate Pie

Ingredients

    Crust: Aunt Nancy’s Foolproof Piecrust
  • 4c flour
  • 1 3/4 c shortening or butter, softened
  • 1 tbsp sugar
  • 2 tsp salt
  • 1 tbsp vinegar
  • 1 egg
  • 1/2 c water
    • Filling:
  • 3 eggs
  • 3/4 c packed dark brown sugar
  • 2/3 c light corn syrup
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2 tbsp butter, melted
  • 2 tbsp bourbon
  • 2 c pecans
  • 1 c chocolate chips

Instructions

For the crust:

With fork, mix first 4 ingredients. In separate dish, beat remaining ingredients. Combine the two mixtures, stirring with fork until all ingredients are moistened. With hands, mold dough into ball. Chill at least 15 minutes before rolling into desired shape.

Dough can be left in refrigerator up to 3 days or can be frozen until ready to use.

Yield: Two 9" double crust pies and one 9" shell. This recipe requires a very deep pie pan and one half of the crust recipe.

For the filling:

In a large bowl, mix eggs, brown sugar, syrup, vanilla, salt, melted butter. Stir in pecans and chocolate chips. Pour filling into pie shell and bake at 375 degrees for 40 minutes or until crust is golden brown. The filling will puff up slightly and the center will still wiggle a bit.

https://gotmyreservations.com/2012/12/09/25-days-of-holiday-recipes-pecan-bourbon-chocolate-pie/

25 Days of Holiday Recipes: Calico Baked Beans

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Shopping. Work. Cleaning the house. Going to the church potluck. Everyone needs a go-to recipe that fits into your holiday lifestyle, and Calico Baked Beans is that recipe.

Having absolutely no resemblance to the yucky baked beans people usually bring to events, your crockpot will be filled with a sweet and savory meat and bean melange that is more like stew than like beans. A teaching colleague brought this dish to every school potluck and if I was in the last lunch group, I was lucky to get even a taste of this. People seem to just inhale it.

This recipe is also one that is easily modified depending on what your family likes or what is in the fridge that needs to be used up (Using up stuff in the fridge seems to be a common theme in my recipes). We didn’t have any barbecue sauce in the house so I threw in extra ketchup and some mesquite seasoning. It worked just fine. We also added some aging tomato salsa and seriously considered opening our brand new bottle of peach salsa from Trader Joe’s. That would have been a tasty addition to the mix, but seemed unnecessary. You could also use a Rotel tomato product with chilis if you like your food a little spicier. I also used ground turkey and pancetta rather than the ground beef and bacon — I don’t think anyone would know the difference and Music Man liked it better that way.

Try it for your next caroling party — it will be ready when you get home!

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25 Days of Holiday Recipes: Calico Baked Beans

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 8 Servings

Serving Size: 1 cup

25 Days of Holiday Recipes: Calico Baked Beans

Ingredients

  • 1 lb. ground beef
  • 1 large onion, chopped
  • 2 tbs. butter or margarine
  • 1 pound bacon, cooked, drained, in 1-inch pieces
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 1/4 cup barbecue sauce
  • 2 tbs. prepared mustard
  • 2 tbs. molasses
  • 3/4 tsp chili powder
  • 1 tsp. salt
  • 1/2 tsp pepper
  • 16 oz. canned kidney beans, drained
  • 16 oz. canned lima beans, drained
  • 28 oz. canned pork and beans

Instructions

In large skillet, brown beef and onion in butter. Drain well. Place in casserole with bacon.

In medium bowl, combine sugar, brown sugar, ketchup, barbecue sauce, mustard, molasses, chili powder, salt, and pepper. Mix well. Add kidney beans, lima beans, and pork and beans to casserole. Pour sugar mixture on top. Blend well.

Cover casserole and bake in preheated 350 degree oven for 45 minutes. Uncover casserole and bake for an additional 15 minutes.

This casserole can be held, covered, in a low oven for 1 hour. It can also be baked and kept warm in a crockpot.

https://gotmyreservations.com/2012/12/07/25-days-of-holiday-recipes-calico-baked-beans/

25 Days of Holiday Recipes: The Cosmopolitan

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I have a wonderful group of friends, and at Christmas we love to party.

When Mama Kat posted this week’s prompts, it seemed the perfect time to share our favorite ladies’ drink, the Cosmopolitan. When the shaker and the triple sec come out, the men run the other way, but there’s nothing quite as pretty as a pink Cosmo shimmering in a beautiful martini glass.

The Cosmo has been used as a signature drink in the media, most famously as the drink of choice of Carrie Bradshaw and her girlfriends in Sex and the City.

And then there’s the Ozmopolitan,  “a cocktail mixed to mark the London launch of the musical ‘Wicked’, being a (green) version of ‘The Cosmopolitan'” according to Urban Dictionary.

2 parts Vodka (apple if available)
1 part Midori
1 part Lime Juice
1 part Lemon juice.

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25 Days of Holiday Recipes: The Cosmopolitan

Yield: 1 serving

25 Days of Holiday Recipes: The Cosmopolitan

Ingredients

  • 1 oz vodka
  • 1/2 oz triple sec or cointreau
  • 1/2 oz lime juice
  • 1/2 oz cranberry juice

Instructions

Shake vodka, triple sec, lime and cranberry juice vigorously in a shaker with ice. Strain into a martini glass, garnish with a lime wedge on the rim, and serve.

https://gotmyreservations.com/2012/12/06/25-days-of-holiday-recipes-the-cosmopolitan/

According to wikipedia, there is no clear origin for the original recipe for a Cosmopolitan, but it seems to have surfaced in the 1970s as a fruitier version of the martini. I have to admit, I still love my dirty martinis, but sometimes, the Cosmopolitan is the right drink for the event, and will look beautiful at your holiday party. And just in case you want to match your drink, here’s an option from Maggie at Polyvore.

Cheers!

 

25 Days of Holiday Recipes: Cauliflower Cheddar Gratin

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So much of what I cook is driven by what’s in the refrigerator that needs to be used.

I think most of us are like that. I commend the person who makes meal plans and shops for them, but that’s not us most of the time. I had been looking for a good use for the massive amount of cauliflower that we ended up with in the fridge, and then we went to a party where the hostess served this fabulous dish.

My search for a recipe was over, but I still needed a good aged cheddar. Luckily we have a local market that stocks wonderful cheeses, and we were able to find an Irish cheddar that was also low-fat. I was ready to plunge headlong into a vat of luscious cauliflower and cheese. MmMm good.

This recipe is perfect for a small party as one of your veggie dishes or it can be doubled or tripled for a larger group. I guarantee it will be gone if you take it to a church potluck supper and people will be begging you for the recipe!

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Cauliflower Cheddar Gratin

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 Servings

Serving Size: About 1 cup

Calories per serving: 312 per serving

Fat per serving: 16 grams per serving

Cauliflower Cheddar Gratin

Ingredients

  • 1 large cauliflower head
  • 1 1/3 cup skim milk
  • 1/2 lb reduced-fat cheddar cheese, finely grated
  • 3 tablespoons plain flour
  • 4 tbsp butter
  • 3 tbsp breadcrumbs (optional)
  • 1/2 teaspoon dried mustard (Colman's)
  • Grated nutmeg
  • Salt and black pepper

Instructions

Pre-heat oven to 450°F.

Trim the cauliflower & break into small florets. Boil in salted water for 10-15 minutes or until just tender. Drain in a colander and then place in an ovenproof baking dish. Chop the florets into smaller pieces. Set aside.

Melt the butter in a saucepan. Add the flour a small amount at a time and whisk until smooth. Add the milk and continue stirring continuously until the sauce thickens, boils and is smooth. Allow to simmer for a further 2 minutes. Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning. Cook for further minute stirring well.

Pour the sauce over the cauliflower. Mix the remaining cheese and breadcrumbs together and sprinkle over the top. Put the casserole on a cookie sheet as it may bubble over. Bake in a pre-heated oven at 450F for about 15 to 25 minutes until golden brown and bubbling. Serve immediately.

Notes

Although this recipe uses lower-fat options whenever possible, it cannot be considered a low fat choice. Choosing a smaller serving size would lower the calorie count while still preserving the fabulous flavor of this dish.

Original Source

https://gotmyreservations.com/2012/12/04/25-days-of-holiday-recipes-cauliflower-cheddar-gratin/

 

25 Days of Holiday Recipes: Coconut Layer Bars

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Over the years, I’ve been collecting recipes from friends and family when I was especially interested in recreating something yummy that appeared on a table.

Coconut layer bars are one of those recipes — whenever they are brought to a church potluck or cookie walk, they just disappear. I’ve been holding onto this precious recipe for years and now I find that they are one of the easiest desserts to make that I’ve ever done.

You just have to get past the butter swimming in the bottom of your Pyrex pan and focus on the outcome. Gooey chocolate and crunchy coconut combined with the salty pleasure of the pecans.

Dessert doesn’t get much better than this.

 

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Coconut Layer Bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 30 small bars

Coconut Layer Bars

Ingredients

  • 1 1/2 c butter or margarine
  • 2 c vanilla wafer crumbs or flour
  • 1 c chocolate or toffee pieces
  • 1/2 c chopped nuts
  • 1 c coconut flakes
  • 1 can sweetened condensed milk

Instructions

Melt butter in baking dish. I created the Stonehenge of butter since I don't think I have ever used this much better in a recipe and wanted to memorialize the moment.

Layer wafer crumbs, chocolate pieces, nuts and coconut over butter.

One box of vanilla wafers makes a little less than four cups of cookie crumbs. I roll them out in the bag using a wooden rolling pin -- it makes less crumbs on your cooking surface.

Since the recipe says you can use either cookies or flour, I combined the two together because I was making two pans.

Add the candy pieces -- I used a combination of semi-sweet chips and toffee bits.

Add the nuts. I used pecans because they have a sweet/salty taste that works well with the other ingredients.

Add the coconut.

Pour condensed milk over all the layers.

Bake at 350 F for 30 minutes. They firm up while cooling, so let them cool completely before cutting into bars.

https://gotmyreservations.com/2012/12/03/25-days-of-holiday-recipes-coconut-layer-bars/

This whole recipe got started because I had some leftover coconut in the fridge that I wanted to use up. Check the bag to see how much you need — I should have, because now I have another unused bag in the fridge.

I guess I’ll have to make these again! Darn.

25 Days of Holiday Recipes: Rosemary Roasted Pork Loin

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Doesn’t it sound like a fun job to work in a spices store?

I have recently been able to experience the world of Penzeys Spices — a place where cooking is kindness, and that kindness can change the world. Really. That’s what their job application page says and that’s been my experience when shopping at two different locations in the Chicagoland area. I am impressed and want everyone to consider shopping either in person or online at Penzeys — it’s a beautiful place to spend a holiday afternoon.

Although I stocked up at the store on whole nutmeg and sweet curry powder, I already had a lot of spices in my cupboard. I went through them and threw away a lot of old spices. I also moved them into glass jars rather than plastic. Penzey’s also sells glass reusable spice jars in several sizes which is good for the environment as well as not leeching plastics poisons into the spices. I also put some spices into small canning jars and yard-sale glass spice jars. I labeled them using my trusty Brother P-touch labeler and I was pretty darn happy. My alphabetized spice cabinet is looking sharp.

When I realized that I had a big rosemary bush on the patio that was not going to live through the winter, I started looking for recipes to use up some of that luscious rosemary goodness. I discovered that Penzeys’ web site has recipes linked up to the order pages for the different spices. I was in business with a recipe for Rosemary Roasted Pork Loin.

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Rosemary Roasted Pork Loin

Prep Time: 10 minutes

Cook Time: 60 minutes

Yield: 6 Servings

Serving Size: 4 oz.

Calories per serving: 170

Fat per serving: 6g

Rosemary Roasted Pork Loin

Ingredients

Instructions

Heat oven to 450°. Rinse the roast and pat dry. In a small bowl, mix together the GARLIC, THYME, ROSEMARY, lemon juice, lemon zest, 1 TB. of the olive oil, salt and PEPPER.

Rub the seasoning all over pork loin.

Note: We bought a small 2 1/2 # center cut roast and cut it into two pieces. I put the second piece into a plastic bag and put half the marinade on the roast; we'll have this another meal since there's only two of us now in our empty nest.

Spread the remaining olive oil evenly over the bottom of a roasting pan. Place the pork in the pan. Roast at 450° for 30 minutes; lower the temperature to 350° and continue roasting for 30 minutes or until the internal temperature is 155°. Remove the pork to a cutting board; cover with foil and let stand 15 minutes or until the temperature reaches 160°. Slice and serve.

For gravy, save 2 cups of the water you cooked the potatoes in (assuming you're using the gravy for mashed potatoes; if not, 2 cups of water is fine). Remove the roast from the pan and drain off all but 2 TB. fat (if there is any). Place the pan on the stove top, pour in the potato water and let sit a few minutes. Scrape up browned bits from pan. Pour juice through a strainer into a small saucepan. Bring to a boil, and reduce liquid by 1/3. Reduce heat to medium low, taste and add salt to taste. Thicken with 1-2 tsp. ARROWROOT or cornstarch dissolved in 1 TB. water.

Notes

Cook time is variable from 60 - 75 minutes; use a meat thermometer.

Nutritional Information: Servings 10; Serving Size 4 oz. (103); Calories 170; Calories from fat 60; Total fat 6g; Cholesterol 70mg; Sodium 115mg; Carbohydrate 1g; Dietary Fiber 0g; Sugars 0g; Protein 25g.

https://gotmyreservations.com/2012/12/02/25-days-of-holiday-recipes-rosemary-roasted-pork-loin/

Back to your travel dreams — Penzeys is a great place to take the relatives or to pick up a house gift. They have stores in twenty-seven states. The next time I have friends visiting the Frank Lloyd Wright Home and Studio in Oak Park or shopping at the Pleasant Prairie Premium Outlets in Kenosha, Wisconsin, I’m going to include a stop at Penzeys on our itineray.

Recipe courtesy of Penzeys Spices; links are to Penzeys and Oh, Olive for the garlic olive oil. I featured Oh, Olive here in a previous post.

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