Pork Loin Roast, Mashed Turnips, Pear Sauce

Pork Loin Roast, Mashed Turnips, Pear Sauce

This was a quick and easy meal. 
I purchased the roast at Aldi pre-marinated with mesquite.
I usually don't purchase marinated meat, but I might from now on.
Had leftover mashed turnips and the pear sauce I'd made.
I steamed the turnips then mashed them like potatoes.
The plate looked bland due color of meat, turnips, and pear sauce.
But who cares, all was very delicious.

Golden Dwarf Hinoki Cypress

Golden Dwarf Hinoki Cypress

It's amazing what bargains you can find on fb marketplace. I found three huge planters for a song and immediately thought of planting a dwarf evergreen shrub in the pots. I didn't think I'd find what I wanted but I found two golden dwarf Hinoki cypress plants at Juniper Junction nursery in Hiawassee. I made sure the Hinoki are able to withstand our cold winters. 

Ajuga

Gary and I potted the Hinoki, and as a contrast to the golden color, we planted some ajuga with blue flowers around the edges of the pot. Evergreens are a welcome addition to the winter landscape when all the deciduous trees are bare. 

Mushroom and Wild Ramp Omelet

Mushroom and Wild Ramp Omelet

4 eggs at room temperature and beaten lightly
1/4 cup cream or half and half
8 ounces of button mushrooms or other ones of your choice, sliced in quarters
1 small bunch ramps without bulbs, chopped medium
1 tablespoon olive oil
1 tablespoon butter
salt and pepper to taste

Melt butter in the olive oil in a medium frying pan. Add mushrooms and saute till soft and most of the moisture has left. Add the ramps (wild leeks) and saute for two minutes longer. Add cream to beaten eggs and pour egg mixture over the mushroom and ramps. Add the salt and pepper. Cook till eggs in omelet are barely cooked through. You may use a cover for the frying pan to ensure an even cook. Serve immediately cutting into 2 to 4 portions. Using ramps without the bulbs is wonderful as the ramps then impart a mild and sweet flavor to the omelet. Gary and I both loved the wild ramp flavor.

Baked Salmon Casserole

Baked Salmon Casserole

1-1/2 pounds cooked salmon, flaked with a fork after cooking
12 ounces cooked in salted water gf farfalle pasta or small pasta of your choice
1/3 stick of butter
1/2 onion chopped fine
12 ounces of arugula or greens of your choice
1/3 cup gf flour
2-1/2 to 3 cups milk
8 ounces of grated cheese, I used muenster

1 tablespoon dried dill

salt and pepper to taste
1/2 cup gf plain bread crumbs

Cook salmon, flake with fork and set aside. Cook pasta and set aside. In medium saucepan saute onion in melted butter till soft but not browned. Add arugula and wilt down. Next add flour and cook for one minute stirring constantly. I had to add 1 tablespoon of pasta water to ensure flour was incorporated. Add milk 1/2 cup at first to make sure no lumps form. Slowly add remaining milk. Don't be afraid to add all 3 cups of milk; I think gf noodles absorb more liquid than the usual noodles with flour. Cook till boiling then add grated cheese. Cook till thickened, then stir in dill, salt, and pepper. In a large mixing bowl add cooked pasta and stir in cheese sauce. Last gently fold in cooked, flaked salmon to mixture. Pour all ingredients into an oiled 9x13 baking dish and top with bread crumbs. Bake in 375 F oven for 25 to 30 minutes till sauce is bubbling at edge of baking dish. Keep an eye out so bread crumbs don't get too brown. Let casserole sit for 10 minutes or so before cutting into squares and serving.