2 1/2 lbs. boneless top loin pork roast
1 1/2 c. fresh rosemary leaves
12 cloves garlic
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp salt
2 tsp black pepper
2 1/2 lbs small red potatoes, cut into 1/2-inch wedges
Preheat oven to 450 degrees.
In food processor, combine rosemary, garlic, oil, vinegar, salt and pepper; pulse to a coarse wet paste. Spread 3/4 paste on all sides of roast. Place roast, fat side up, in shallow roasting pan big enough to hold roast with 3 inches around all sides. Cook 15 minutes,
Meanwhile, in large bowl, mix potatoes and remaining paste. Reduce oven to 350 degrees. Place coated potatoes around roast; cook 50 to 60 minutes, tossing potatoes halfway. Cook roast until internal temp. Reaches 150 degrees. If potatoes aren’t done, transfer roast to cutting board and continue cooking potatoes.
Remove roast from oven, let rest 10 minutes..slice and arrange on platter with potatoes.
Serves 8 to 10.
Sunday, November 11, 2018
Chicken & Dumplings
1-1/4 lbs. skinless, boneless chicken breasts, cut into 1-in. chunks
Salt and pepper
2 Tbsp. vegetable oil
4 large carrots, thinly sliced
3 large celery stalks, thinly sliced
1 medium onion, chopped
14 oz chicken broth (1-3/4 cups)
1 sprig fresh rosemary
1/2 cup flour
1/2 tsp baking soda
2 tsp Crisco
1/4 cup milk
1 cup frozen peas
2 Tbsp. chopped fresh parsley
Heat 6-quart Dutch oven on medium-high heat until hot. Season chicken with 1/4 tsp. each salt and pepper. To pot, add 1 Tbsp. oil, then chicken. Cook 2 to 3 minutes or until chicken is no longer pink on the outside, stirring. Transfer chicken to bowl, reduce heat to medium.
To same pot, add remaining oil; stir in carrots, celery, and onion. Cook 5 to 7 minutes or until onion is translucent, stirring occasionally. Add broth, rosemary, and 2 cups water; heat to simmering.
In small bowl, whisk flour, soda, and 1/8 tsp. salt. With fork, cut in shortening until mixture forms coarse crumbs. Stir in milk just until dough forms.
Stir chicken into simmering broth; cook 2 minutes. Stir in peas; cook 1 minute longer. With slotted spoon, transfer chicken and vegetables to large bowl. Do not remove pot from heat.
Drop dough into pot by teaspoons. Cover; simmer 5 minutes. Uncover; simmer 3 to 5 minutes longer or until dumplings are cooked through.
Spoon dumplings and broth over chicken mixture. Divide among bowls and garnish with parsley.
Makes 4 servings (really only 3). About 385 calories, 39 g protein, 31 g carbohydrate, 11 g fat (2 g saturated), 6 g fiber, 83 mg cholesterol, 780 mg sodium.
Salt and pepper
2 Tbsp. vegetable oil
4 large carrots, thinly sliced
3 large celery stalks, thinly sliced
1 medium onion, chopped
14 oz chicken broth (1-3/4 cups)
1 sprig fresh rosemary
1/2 cup flour
1/2 tsp baking soda
2 tsp Crisco
1/4 cup milk
1 cup frozen peas
2 Tbsp. chopped fresh parsley
Heat 6-quart Dutch oven on medium-high heat until hot. Season chicken with 1/4 tsp. each salt and pepper. To pot, add 1 Tbsp. oil, then chicken. Cook 2 to 3 minutes or until chicken is no longer pink on the outside, stirring. Transfer chicken to bowl, reduce heat to medium.
To same pot, add remaining oil; stir in carrots, celery, and onion. Cook 5 to 7 minutes or until onion is translucent, stirring occasionally. Add broth, rosemary, and 2 cups water; heat to simmering.
In small bowl, whisk flour, soda, and 1/8 tsp. salt. With fork, cut in shortening until mixture forms coarse crumbs. Stir in milk just until dough forms.
Stir chicken into simmering broth; cook 2 minutes. Stir in peas; cook 1 minute longer. With slotted spoon, transfer chicken and vegetables to large bowl. Do not remove pot from heat.
Drop dough into pot by teaspoons. Cover; simmer 5 minutes. Uncover; simmer 3 to 5 minutes longer or until dumplings are cooked through.
Spoon dumplings and broth over chicken mixture. Divide among bowls and garnish with parsley.
Makes 4 servings (really only 3). About 385 calories, 39 g protein, 31 g carbohydrate, 11 g fat (2 g saturated), 6 g fiber, 83 mg cholesterol, 780 mg sodium.
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