Recipe Try Out. Pelee Island. Books,

I posted a recipe on Friday for pork chops with couscous. I decided to try it out but without the couscous, I wasn't in the mood for it. However, I made it with the tomato, onion and caper sauce and because I ended up with too much liquid, I added some cornstarch to thicken it. It was delicious. We really enjoyed it. One of these days I will try it with couscous, but these days I don't eat a lot of starchy, high carb things so I have to plan when to eat them.I did cook up a few snow peas to go with it and Matt had a baked potato. It ended up looking somewhat like this picture. bright spark that I am I for got to take a photo of course. We drank a Pelee Island Baco Noir with it. Good. Pelee Island wines are made in Ontario although the winery itself is on Pelee Island. Went there a few years ago. Pelee Island is the southernmost tip of Ontario and was named because it is totally flat and looks like it's been peeled which is what Pelee means.We spent a weekend there and enjoyed ourselves although it only takes half an hour to get right round the island.

Also finished reading a book by Juliet Marillier, Dreamer's Pool. Excellent story and I have ordered the next one from the library. Juliet Marillier takes Irish legends and makes a different story of them. They always work and are always worth reading. This series is known as the Blackthorn and Grim series. Recommend them. Then, wondering what to read next, I received a very first draft of a story by Elizabeth Seckman. She wanted to know what I thought. What I thought was it would be a great book. I really enjoyed reading it. I do enjoy Liz's books and this is no exception. Her latest book Swept Away was a great story and this new one bodes fair to being another one.

I love Cornish Hens although I have rarely ever cooked them. I found this recipe which I didn't know I had in my cookbook programme and thought it sounded pretty good. Maybe I should pick some up this week.

Herb-Roasted Cornish Hens with Root Vegetables

2 1- to 1-1/2- pounds Cornish game hens

4 medium carrots, peeled and cut into 2-inch lengths
4 medium parsnips, peeled and cut into 2-inch lengths
2 small turnips, peeled and cut into wedges
1 medium onion, cut into wedges
3 Tbs olive oil or cooking oil
1 clove garlic, minced
2 tsp dried rosemary, crushed
2 tsp dried oregano, crushed
1/2 tsp salt

1. Skewer neck skin of hens to back; tie legs to tail. Twist wings under back. Place hens, breast up, on a rack in a large shallow roasting pan. Place carrots, parsnips, turnips, and onions around hens in pan. Combine oil, garlic, rosemary, oregano, and salt; brush onto hens and vegetables.

2. Roast, uncovered, in a 375°F oven for 1-1/4 to 1-1/2 hours or until hens are no longer pink and the drumsticks move easily in their sockets.(Internal temperature should be 180°F with an instant-read thermometer.) During roasting, turn vegetables occasionally. Transfer hens from roasting pan to serving platter. Cover and keep warm. Remove rack from roasting pan. Stir vegetables. Increase oven temperature to 450°F. Continue roasting vegetables for 15 to 20 minutes more or until tender and browned.

3. To serve, using a slotted spoon, spoon vegetables around hens on platter. Makes 4 servings.

Servings: 4

Source: Better Homes and Gardens®.

Have a great day