Old Favorites and a New Take

On Saturday I decided to fire up the Baby George Foreman Rotisserie. I found a pork loin roast at Sam's Club. It was 4.5 pounds and only $8!!! I can't even buy hamburger for that much. I decided to make it Cuban style because you can use the leftovers in so many different ways.

Cuban Pork Roast

4 pounds of pork
juice of 3 limes
1 t sea salt
1 t ground oregano
1 t ground cumin
2 bay leaves, ground
1 t black pepper
1 T olive oil
2 cloves garlic, minced

Combine everything and marinate in a gallon ziplock bag overnight. Bake in your George Forman Rotisserie for about 2.5 hours or until it looks like this.



We were both hungry for some vegetables. We decided to make one of our all time favorites - fried eggplant with grilled peppers, garlic yogurt and tomato sauce. It was way to cold out so I had to do the peppers inside. Instead of grilling the peppers I broiled them briefly.

Fried Eggplant with Green Peppers, Garlic Yogurt and Tomato Sauce

Take 1 eggplant and peel it lengthwise, leaving a few strips of skin to create a striped effect. Slice the eggplant into 1/2 inch thick pieces. Soak eggplant pieces in salted water for 20 minutes, then pat dry. Fry in oil and place on paper towels to drain.

Cut a green pepper in half and remove the seeds. Broil it for a few minutes until the skin starts to blacken and the pepper begins to soften.

For the yogurt garlic sauce, take 1 cup yogurt and add 2 cloves garlic, pressed. Add a little salt and refrigerate to combine the flavors.

For the tomato sauce, take 2 tomatoes and peel them by dropping them into boiling water for 30 seconds and then plunge them into cold water. Heat 1 T olive oil. Add the tomatoes and 2 cloves garlic, pressed. Use a potato masher to mash up the tomatoes. Cook for a few minutes until the tomatoes soften.

To assemble, put the eggplant and peppers on a plate side by side. Put the yogurt sauce in the middle and top with the tomato sauce. Sprinkle some freshly chopped parsley and feta cheese over everything.



The other thing we had was Greek spaghetti. The recipe comes from the Northwest Cafe in Mason City, Iowa.

Greek Spaghetti
Boil salted water. Add spaghetti, enough to feed your guests. Cook spaghetti to al dante or enough so that it is cooked but not soggy. Drain spaghetti and add:

2 T butter
1 small can chicken broth
1 t greek seasoning
½ t garlic salt or more if you like it
¼ cup parmesan, add and add more if you like more
1 t fresh ground pepper
a good amount of chopped fresh parsley or ½ tablespoon dried parsley

It should look like this:


Babies LOVE Greek Spaghetti!