Pork Roast in a Pot

Brown the pork roast in the pot with a little olive oil and some chopped fresh garlic, salt and pepper to taste.

Cover with water, add, carrots, onions, dried mushrooms, cook it all day so that it's so tender it falls apart. Make sure you keep enough water in the pot. Later on add some potatoes, and give them time to cook.


So here's what it all looks like in the pot when it's done cooking

Take most everything out of the pot, but leave a little bit of everything in the pot for making the gravy.


I use a soup ladle to scoop a bowl of the liquid out of the pot, and mix my flour into that using a pampered chef gravy whisk that is awesome, then I take a potato masher to all the stuff left in the pot, and then stir my flour mixture back into the pot. So the gravy comes out looking like this with little bits of the whole thing in it....
for this meal I also made some tricolor couscous

and stir fried some onions, greens, and savoy

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Chicken Quesadilla

This was just thrown together out of leftovers from a Chicken dinner consisting of Chicken tenders browned in a pan with a nice little sauce, sauteed peppers and onions, and portobello mushrooms.

The leftovers:

Leftover Chicken, peppers, onions & mushrooms are chopped on a gourmet spinach and vegetable flour tortilla, then topped with the shredded cheese and another tortilla, microwave for 1 minute, cut in fourth's or eighth's. Enjoy.

Egg White Omelets

Ever make a face when somebody says 'Egg White Omelet'? Try mine :)

ok, to get ready...

I spray my pan with Pam then add a little smart balance butter





Have all your ingredients ready:




My cat's love me when I make these, because they get the egg yolks.








Pour two egg whites into the skillet

Once the egg white begins to firm up, sprinkle a little chopped onion on one side





When the egg whites are firmed up to a certain degree, you should shake the skillet to make sure the omelet is not stuck to the pan. You may have to experiment with the temperature on your stove eye and practice some. It took me a while before I could do this consistently and with ease… On my current stove eye somewhere between 4 and 5 is the perfect temperature.

Then add a few spoonfuls of some previously micro-waved green giant creamed spinach





Add a slice of pepper jack cheese and fold over the omelet









If you are busy with other parts of a meal it is okay to set the skillet off the eye at this point as the omelet will continue to cook from the heat of the pan - the omelet is pretty much done but the pepper jack continues to melt.

Removing the omelet from the pan may also take you some practice. Make sure the omelet is not stuck to the pan, get your spatula under the omelet and take your pan to your plate and drag the omelet along with the spatula while tipping up your pan to facilitate the effort. Remember if you are cooking more omelets, and you dribble some buttery stuff down the outside edge of your pan… you’ll want to wipe that off the pan before placing the pan back on the stove… unless you like messy stove eyes lol… I don’t like to clean them myself. Also if you get any other bits of omelet left behind in the skillet and you are planning to make more omelets it is probably best to wipe out the pan with paper towels and begin again, with another spray of pam. If necessary, wash & dry the skillet and then begin again.

I garnished the omelet with a little shredded colby jack cheese, some real bacon bits, and a little fresh ground pepper.

This is one of my favorite egg white omelets but you can put anything you want in the omelet… experiment, and have fun. Our dinner last night was egg white omelets, frozen pancakes (microwaved), and thinly sliced apples.

They were so good I had to have another today. Today's egg white omelet was prepared the same but served with a frozen blueberry waffle cooked in the toaster oven and toast.

Last nights dinner - Indoor grilled Chicken w/gifts from the garden in December...

Ok this is the whole dinner, not just the chicken...

so anyway the Chicken was coated with balsamic vinaigrette salad dressing and then sprinkled with the california style garlic salt, fresh ground peppercorns and sea salt, then grilled indoors, for which you do need an indoor grill and a place next to a window or an exhaust fan of whatever kind.... you can see my ugly one behind/above the stove...



so once the chicken is almost done, and you don't want the outside to get any crunchier... I unplug the grill and put an aluminum foil tent over the chicken so it continues to cook for a little while - while I'm working on other stuff....



so I had baked potato's in the oven and I like mine with crunchy hulls so I cook them longer than most people do... :) - so anyway I went outside to see if there were any chives left for this year, and got the very last of them til they come back out next spring.... :) I love my chives, especially when they bloom - you can eat those blooms too :). so here's the potato's with the last of the fresh chives for this year



while I was out getting the chives I found some other goodies...
the parsley was surviving in spite of drought and neglect...



not only that, but there were green onions to be had...



now the last part was just a simple frozen green giant vegetable medley, done in the marvelous microwave and spooned right out of the package it was cooked in... :)



then I added a little bowl of ranch dressing dip, a green onion, and some fresh cut carrot sticks that I had been munching on while I cooked :)

and dinner turned out really great



oh yeah and a few sprigs of the surviving flat leaved italian parsley, I like it so much better than the curly variety :)

Chicken Ravioli Soup

I got this from a free walmart calendar. My version went like this: I started with a raw, frozen chicken breast in a small soup pot filled with water, cooked the chicken with a clove of chopped garlic and about 1 small sliced onion, added 1 cube of chicken bouillon, removed the chicken when cooked and pulled it into pieces and returned to the pot. Added two heaping tablespoons of vegetable dip & soup mix, brought to a boil, and added about 12 - 16 cheese ravioli's, turn down to about 3 not all the way to low to simmer til ravioli is done. Was good :)

Chicken skillet

nothing like making it all up as you go along

ingredients:

1 large boneless skinless chicken breast

1 carrot, long angled slices cut in half

1 garlic clove, chopped small

1 tbsp olive oil

2 sm to med green onions chopped

1 tbsp chopped fresh chives

1 tbsp chopped fresh parsley

1 large tbsp veg. dip & soup mix

1/2 c rice

~1 tsp cajun spice blend or whatever u prefer

1 c water

salt & pepper to taste

heat oil & garlic, med to med high - cut chicken into chunks, add to skillet, add cajun spice, salt & pepper to taste - once chicken is no longer pink add carrots, cook and stir for another minute or 2, then add the rice and the dip mix, stir well until rice is coated well, add water - bring skillet to a boil, reduce heat to low - med low - cover & cook for 20 - 25 min

stir in chopped onion, chives, & parsley before serving

gazpacho

1 can whole peeled tomatoes
~1/2 cup chopped cucumber
~1/2 cup chopped green pepper
~1/2 cup chopped onion (purple's good)
dash of tabasco
1 tsp olive oil
salt & pepper to taste

you need a blender or a good food processor that can handle liquid save out 1/4 cup each of the cucumber, pepper, and onion for garnish, blend all the rest together. sometimes I like croutons with mine.