Sunday, September 9, 2007

Sunday Dinner Recipes

I got a good deal on a whole pork loin this month, $1.59/lb. Not too shabby. I had the butcher slice some of it into 1" chops. The rest I will cook for dinner today. Pork loin is a little on the lean side, so it tends to dry out if not cooked properly. I've been known to use Linda's hint to wrap it with bacon. I do that for a venison tenderloin too. The extra fat makes it juicy and tender for real.

Cajun Pork Roast

2 lbs boneless single loin pork roast
3 Tbs paprika
1/2 tsp cayenne pepper
1 Tbs garlic powder
2 tsp oregano
2 tsp thyme
1/2 tsp salt
1/2 tsp freshly-ground pepper
1/2 tsp cumin
1/4 tsp nutmeg

Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree oven for about an hour, until internal temperature is 155 to 160 degrees. Remove from oven, let rest 5 to 10 minutes before slicing.
This is what I'm cooking for dinner today. These will be my side dishes.

Colorful Summer Squash Saute'

2 medium zucchini, sliced
2 medium yellow summer squash, sliced
2 Tbs butter
1 clove garlic, minced
1 onion, chopped coarsely
1 red bell pepper, chopped coarsely
Salt, to taste
Freshly cracked black pepper, to taste

In saute' pan, over medium-low heat, melt the butter. Add onions and bell pepper. Cover to steam, stirring frequently, until onions are translucent. Add squashes, cook until tender. Season to taste.

Note: To add a punch of flavor, use some bacon drippings along with the butter.
BamaGal's Southern Style Pole Beans

2lbs fresh pole beans, trimmed and snapped
*pole beans are green beans for all you yankees out there
4 slices bacon, chopped
1 clove garlic, minced
1 onion, chopped
1 tsp thyme
Water or stock, to cover
Salt, to taste
Freshly ground black pepper, to taste

In large stock pot, saute' bacon until crisp, over medium heat. Remove bacon from the pan, leaving drippings. Add onions, continue to cook lightly. Add beans and garlic, stirring until bright green in color. Add water or stock, seasonings, and reserved bacon pieces. Bring to a boil. Cover, reduce heat to simmer. Cook for 30 minutes. Serve.

Note: I make my own stocks around here. For this I would use the stock made from leftover ham and a big ham bone. If you don't use fresh, the frozen Italian cut green beans do just as well.

So there you have it. A good old fashioned Sunday dinner. A typical Sunday dinner here in the south would have some type of bread or roles with this and of course a dessert. Since it's just me and the furbaby this week, I'll stick with this menu.

Since that is alot of food for just one "normal" person. Needless to say, me and my tiny stomach will have mucho leftovers. The trick for my leftovers--I make mini TV dinners and freeze them. All I have to do is take one out and zap it in the microwave. A completely nutritious meal in no time.


Anonymous said...

What's your address again?;-)

BamaGal said...

Adam---I'll be only a couple of hours away from you around Thanksgiving. Wanna come to dinner??
My son lives in Putnam, CT. My parents and I will be visiting him that week. He wants a down home southern Thanksgiving feast.
I can guarantee it will not be strictly LC---but with me doing the cooking---you better believe I'll fix stuff I can eat too.

Anonymous said...

Bamagal!!! Awww, you're so sweet!
Nu? I'll be heading south for Thanksgiving this year! Spending it with my parents in Florida, and we're going to try real real hard to stick to low-carb, but my wife has already told me not to screw her on the sweet potato-marshmallow thingie she loves...oh boy...
She's heading up to Hartford, CT tomorrow on business--wonder if your son lives around those parts? Beautiful up there, but too cold for me, these northern winters!!

Carol Bardelli said...

I definitely want to try the Cajun Pork Roast - sounds delicious. My maternal Grandmother was from the south and I love spicy.

Today I made stuffed zucchini. Yum.

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