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Rôti de porc au lait
Preparation Time: 15 minutes
Cooking Time: 90 minutes
2 1/2 pound pork loin roast
about 1 quart of milk
1/2 teaspoon salt
1/2 teaspoon pepper
pinch of nutmeg
12 cloves garlic, peeled
3 slices white bread, crusts removed
Place the pork loin roast in a sturdy pot that allows just enough room to easily turn it. Pour in milk to a level that covers 3/4 of the roast. Sprinkle with salt, pepper and nutmeg. Add peeled garlic cloves. Turn the roast over in the pot.
Place the pot on medium heat and bring to a boil. Reduce heat so that milk is just barely boiling and place the lid on the pot leaving a small opening. Simmer at this very low boil for 1 1/2 hours or until the roast is cooked through. Turn the roast several times during the cooking.
When it is done cooking, remove the roast from the pan and cover the meat to keep it warm.
Fish out the cloves of garlic from the cooking liquid and strain the rest of the liquid into a blender. Add the cloves of garlic and the bread to the blender and then blend until smooth. Season to taste with salt and pepper. You may want to return the sauce to the stove (in a clean pan) for a few minutes to thicken it further.
To serve, slice pork roast and pour sauce on top.
Makes 6 - 8 servings.
Prep time: 40 min
Cook time: 40 min
•1 pound eggplant, sliced in rounds
•1 pound zucchini, sliced in rounds
•1 pound bell peppers, sliced
•1 pound tomatoes, peeled and quartered
•3 onions, peeled and chopped
•2 cloves garlic, peeled and minced
•salt and pepper
1.Wash and slice all of the vegetables. To peel the tomatoes drop them in boiling water for about 10 seconds and use a sharp paring knife to help slip off the peel.
2.Heat 2 tablespoons olive oil in a skillet on medium heat. Add the sliced eggplant and cook, turning occasionally for five minutes. Sprinkle with salt and pepper and remove the eggplant from the skillet.
3.Add 1 tablespoon olive oil to the skillet and add the zucchini slices. Cook for about five minutes, turning occasionally, then season with salt and pepper and remove from the skillet.
4.Repeat the procedure for the bell peppers.
5.Heat 2 more tablespoons olive oil in a Dutch oven on medium heat and add the onions. Cook, stirring occasionally, for five minutes.
6.Add the tomatoes and the pre-cooked vegetables: eggplant, zucchini, and bell peppers. Stir to combine and then add the bay leaf and thyme. Cover and cook on low heat for 30 minutes.
7.Add the garlic and salt and pepper if needed and cook covered for another 10 minutes.
Cucumber, Onion, and Vinegar Salad
Prep time: 15 min
1/2 red onion, chopped very finely
1/4 cup champagne vinegar
1 tablespoon sugar
salt and pepper
Slice the cucumbers in 1/8 inch slices (a food processor is great for this). If you are using garden cucumbers, you will want to peel them and remove the seeds before slicing.
In a small bowl, stir together the onions, vinegar, sugar and a pinch of salt and pepper.
Place the cucumber slices in a serving bowl, and toss with the dressing. You can leave this to marinate several hours in the refrigerator.
Makes 4 servings.
I LOVE this recipe! DH and the kids really like it too! I usually make it without the cream sauce and substitute chicken broth for the wine. However, this time I did make the cream sauce and loved it! I think I will definitely be making the cream sauce from now on!
Monte Cristo Sandwiches
This is the first time I tried this recipe for Monte Cristo Sandwiches. DH and I both thought these were really rich. I have tried another recipe for Monte Cristo Sandwiches in the past that are pan fried instead of deep fried and I thought they were better.
I made Carrot salad, I went to use my grater and it was coated in beeswax from when my husband sealed his hat, so I had to dice them finely Carrot Salad Recipe – French Carrot Salad Recipe
Pics and review after dinner
Edit: So the salad sucked, neither of us liked it (I didn't give it to the baby because I thought he wouldn't like it)
The belief that there is only one truth and that oneself is in possession of it seems to me the
deepest root of all evil that is in the world.”
— German physicist Max Born Like Bear Moon on Facebook