Ginger Apple Pork Roast

Pork Meat anything Roast like  (a chunk of a hunk)
Fresh Ginger Root
8 cloves or Garlic
2 large Gala Apples
4 large Onions
Japanese Soy Sauce-Kikkoman brand is good(the Chinese soy sauce is very dark and very heavy in sodium and is terrible for your kidneys!)
3 Carrots
2 Sm Yams
Extra Virgin Olive Oil
Sea Salt
Cooking Wine, White Wine or Sake
 
Place the Meat in Roasting Pot with a little Olive Oil on the bottom.
Take a sharp steak knife and…..breath in deeply, think of the most frustrating things that have happened to you recently, You stab that hunk meat repeatedly so there are few stab wounds evenly placed through out the roasting meat. (should look like a CSI crime scene LOL!)
In the stab wound we are now going to fill them with wedges of the garlic cloves and little Sea Salt. Place the rest of the wedge sliced Garlic in the pot.
We cut in to chunks the Carrot, Onions, and Yams placing it around the pork in the pot.
Grate a teaspoon or more of the Ginger Root and place directly on the meat and veggies.
Peel and slice Gala Apples and place on top of meat and veggies.
add 1/4 Wine, 1/2 cup of water and 1/2 a cup of the soy sauce in the Roasting pot, cover it with a lid and bake at 400 for 30-40 mins or more ( depending on how meat and how you like it) baste e every 15 mins or so ,…to infuse all flavors through out the meat.

Potato Wedges

8 med Russet Potatoes
3 cloves of garlic
Extra Virgin Olive oil
Fresh Rosemary
paprika
Sea salt
Powdered Parmesan Cheese
 
Wash, peel and cut Potatoes in to wedges (length wise)
Place on a cookie sheet spreading them out a bit.
Drizzle a little Olive Oil over top
then add the Sea Salt, Paprika and powdered Parmesan cheese.
Mince the garlic and place on top of the potatoes, add the rosemary last and if you can, try to leave the leaves attached to the branch,..Eating Rosemary Leaves may leave a bitter after taste. If your leave them on the branch they are easier to remove after cooking and stay sweet.
Bake in the oven for 20 min at 350

No Cook Pasta Sauce

8 ripe Roma tomatoes
Fresh basil 6-8 leaves
2 cloves of fresh garlic
1 table spoon of Extra Virgin ( like me LOL) Olive Oil
Sea Salt to taste
Shredded Mozzarella or fresh Bocconcini
 
Dice up the Roma tomatoes in a glass bowl

Mince the garlic nice and fine

Chop up the basil

Add the Olive Oil and Salt all in the bowl, give a few tosses. place a cover if you can on top of the bowl, and let it sit for 20 mins or more.

I like it long pasta (meaning spaghetti or linguine noodles) and I prefer the noodles to be cooked al dente (not mushy)
 
Drain pasta and mix in the Sauce,…the pasta can be eaten hot or cold. Garnish with fresh basil a little shredded mozzarella or fresh Bocconcini if you wish it’s great for picnic’s.

J’s Pumpkin Soup Recipe

We begin with a Japanese pumpkin call a Kabocha Pumpkin. It is much denser and has a lot more flavor then most other ones I have cooked with. You may replace it with a Rouge Pumpkin (also another one of my favorites) The meat of both these pumpkins is very rich and they have the most beautiful colors of orange.
2 large orange yams
4 med sized white onions
4 large carrots
fresh ginger root
fresh Rosemary
bouillon cubes (preferably chicken flavour)
white wine or beer
Low fat creamer ( like the kind you put in your coffee)
 
First quarter the pumpkin, gut it, and remove the tough skin  (save the seeds for roasting)
Peel the yam and cut in to squares,…place these ingredients in a large pot with the water just a couple of inches above the contents and add rosemary sprig in the mix…place on element and let it it boil till the contents become soft.
 
Next peel and slice onion in to thin slices
shred carrots
shred some ginger root to taste
and saute over high heat in olive oil in a little white wine or beer till it also becomes soft.
 
place all sauteed ingredients in large pot to cook with the pumpkin and yams…( the mix she be dense as  there is not much water. Place 2-3 bouillon cubes in the pot (or to taste) and let it simmer on med for 10 mins or so…
 
add one cup of non low creamer to the mix and finally use a hand blender to blend the soup in to a thick lovely orange consistency. let it sit under the med heat for 5 min and it ready to be served.  Garnish with fresh parsley and nutmeg if you wish.
 
Seeds:
place clean seed on roasting pan ( not too crowded) spray with some olive oil, throw some sea salt garlic powder and Cajun powder and bake at 200 for 15 min……
or …..
spray veggie oil and drizzle with maple syrup and brown sugar,…bake for 20 min same temp

Not like she will EVER post on this anyway….

I have set up a blog for The Vishous Bitch, but since she is Vishous and a Bitch I am sure she will NEVER post here, but maybe I will post some for her.