My Blog: Judy's Luncheon October 29th 2015

This is JUDY, our cook for the month of October.

Thanks Judy for the nice lunch, and also for the fun

time. We missed Clarisse as she was on vacation.

Glad to have you home now Clarisse, and looking

forward to your lunch in November.

Thanks Judy for the trick or treat bag of candy.

It is all gone...cry, but good while it lasted.

We had such a good time, thanks for all your work to make

this luncheon special.

We love her smiling face!!!

Judy added garlic bread and also sour dough bread to her menu, which she talked Sandy into making, or I should say she begged her to make her special bread.

It was so good with the butter made from the cows that were in the back yard for a week. Hey you gotta get the milk and butter when the

cows comes home. It was a real treat to have fresh made bread and fresh made butter. The butter she made in cubes, just like you buy in the store. You are a hard working young lady and we all appreciated it so much as it was so good. Thanks to Judy for asking Sandy to make this speciality of hers.

Sweet Kale Chou Frise Doux

Costco Salad

Includes: Broccoli, Brussels sprouts, cabbage, kale, chicory, dried cranberries, roasted pumpkin seeds, poppy seed dressing

This salad contains 7 super foods, and this salad is really good and of course

just like we like..... easy to make. Now we are all healthy!! ha ha

Judy’s Grandmothers Recipe

Roasted Pork Loin with Yummy sauce of Cilantro, Orange and Cumin

Grandmother said to preheat her oven to 400 degrees, so Judy did that.

3-½ pound boneless pork loin

2 tablespoons olive oil

1-tablespoon kosher salt

1-½ teaspoons ground cumin

1-½ teaspoons ground black pepper

½ cup orange juice

¼ cup limejuice

¼ cup white wine vinegar

2 tablespoons orange marmalade

2 tablespoon’s chopped fresh cilantro

Her grandmother used a cast iron skillet and said that is the best to use,

And to heat it up before you put meat in it is a must she said.

So rub the meat with olive oil all over and then mix the other dry ingredients

And put that on the meat also. Put the pork loin in the skillet fat side down, and keep turning it until it is brown all over, maybe 10 to 12 minutes. She also told

Judy she might as well do this before she puts the meat in the skillet…to mix in a small bowl the orange juice, lime juice, vinegar, orange marmalade. (Cilantro is added at the end of baking time) so it will be all ready for her when needed. Oh and be sure to whisk the liquid mixture well right before you put it on the pork loin.

After the pork is browned, put it in a roasting pan or baking dish that it just fits and whisk and pour the liquid mix on the roast. Next…put it in the oven and bake until it reaches 140˚F, basting the pork with the pan juices occasionally. If it begins to dry out add a tad bit of water, as you don’t want to scorch it grannie said. When done take out of the oven and add the cilantro to the roasting pan, and swirl it in the pan juices. Let the pork rest for a few minutes and then slice and serve, and top each piece of pork with some of the juices. YUM, and thank heavens for grandmothers recipes.

Judy’s Roasted Butternut Squash

(Freshly picked from her garden)

Preheat oven 400˚F

Use about 1 medium squash that would equal close to 2-pounds

1-Tablespoon olive oil

Salt and pepper to taste

Cut the squash into 1-inch cubes. But a secret is if you don’t have

squash from a garden of your own or friends then you can buy frozen

cut up squash in the freezer section at the store….easy peasy.

I have poked the squash with a sharp knife and put in the microwave a few

minute’s so it would soften it some so I could cut it as a lot of them are really hard to cut. So after cut, scoop out the seeds and slice and cut in one-inch cubes.

Like I say you can also buy already done with this step at the frozen food section.

Toss the cubes with olive oil and salt and pepper and spread out in a single layer, roast, tossing occasionally, until just tender and golden brown about 30 minutes. Judy’s recipe was so good the butternut squash tasted really sweet, like sweet potatoes.