Hm….well, maybe not gas…..but with a lot of fun in the kitchen.
My niece will be here to join us for dinner tonight. It’s just the ladies, as Dear Husband is off boating tonight. I’ve found several recipies that I’d like to try on her, so this is what I’m planning:
Italian pork tenderloin
Roasted veggies
Farmer’s tomato pie (May 16, 2003 in the archives)
Corn Cakes with Fresh Corn and Chives
Peach Blueberry Cake
Wow……now that I have it down on paper I can see that I’m going to have to cut something out. Maybe I can talk her into the Farmer’s Tomato Pie for lunch tomorrow. I can slip in a small side salad that would be much lighter.
The tenderloin is already to go, and will take less than an hour to cook. The roasted veggies will take about the same time giving the preparation needed. I thought I had described this recipe a month or so ago, but I don’t see it, so I’ll give you a quick rundown.
Seed, core, and slice into one-inch strips one green, one red and one yellow sweet pepper. Cut a large yellow onion into wedges and then cut the wedges in half. I’m going to add some miniature patty pan squash that I got at the Farmer’s market, along with a handful of red new potatoes cut in half. (If I had asparagus, I’d have chopped it into one-inch pieces and thrown a handful into the mix). I have roasted garlic on hand. I put the cloves from one head of garlic with the veggies in a plastic zip lock bag, and add perhaps 2 Tbsp. of olive oil, enough to coat the veggies, and mix them together in the closed bag.
Then I’ll add a teaspoon of crumbled dried oregano, a quarter teaspoon of ground cumin, and several twists of black pepper from the grinder that sits next to my stove. I’ll mix the veggies and the seasonings in the bag, and then spread them in a 13 x 9 ungreased baking pan. They’ll roast, uncovered, for 15 minutes in a 400 degree oven, and then I’ll add a tomato that has been cored and cut into one inch cubes, and continue roasting for another 15 minutes. It’s a good idea to stir the veggies several times during each of those 15 minute segments.
You can see that this is an easy recipe, and everyone who has had it here has liked it. With so little preparation it’s a winner in my book. The amounts I gave you should serve four, and it can be served hot or cold.
I always get so hungry when you post in this catagory…
even if I’ve already eaten! LOL
I’d leave off the tenderloin for another time, go for the tomato pie and corn cakes ( I call ’em fritters). Add some fresh sliced farmers’ cucumbers and Vidalia onion with an Italian vinegarette and yum!
Hey girl, you guys sure eat good!
Redeagle…it fulfils me to know that I can drive you crazy! *G* I’m sorry we aren’t neighbors, hon…I’d have invited you to dinner
Pattie….I hadn’t considered that…but it sure sounds good. I have such a taste for that tomato pie!
Joe…too good. MUCH too good….but we don’t eat like this every day. I wanted to feed my niece well, and make a special effort for her visit. *S*
torture me why don’t you???
The cake sounds delicious! Do we get the recipe?
Found it!
Good, Susan. I thought I’d left the link.
I tried it last night, but at the last minute discovered that I had loaned out my spring form pan. I ended up cooking it in an oval French White Corning Ware dish. The filling was delicious, but the cake part was a little bit too done. I’d recommend this recipe to anyone who has the right pan.
I will keep that in mind!
How long do we have to wait for a dinner invitation? LOL!
Susan, we always have room for visitors at our table. Come any time!
It all sounds lovely. Over here we would probably have some sort of stuffing to go with the tenderloin.
Yes, we do that too, Adele. I’d be likely to do that in the winter. For this meal, it may not have looked like it, but I was trying for a lighter meal last Saturday, and left the stuffing off.