Health knowledge made personal
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Better Than Bouillon's "no chicken" vegetarian base . Some of this with a little extra water did wonders for dried out rice.
 This is a new to me vegetable base that Tony picked up on sale the other day. It was a great find! We all loved it and the rice was a perfect side for the pork loin. 
Now for the highlight of the meal for me...roasted turmeric vegetables. Oh my gosh, this was amazing! The thought came to me when I was looking in the fridge to use up some vegetables that have been hanging around a little too long. Oh, and I have way over bought vegetables lately! I confess...they are all over the fridge. I'm not proud of this, but I'm enjoying playing with different methods and flavors to eat them! Ok, back to the dish... 
When I was growing up, we made a dish that my grandmother (love you Granny) published in a book that her company put out with tons of employees' recipes. Hers was called Winter Harvest Casserole. It has cabbage, carrots, potatoes and kielbasa all covered in a roux based sauce and baked. I have so many memories of this dish mostly good, but it was also the dish I was making as a kid that I almost severed my finger off while making. I'm not being dramatic either. The doctor said I was lucky I had a bone there, because I cut all the way to it. To this day, I have horrible nerve damage. I'm definitely not a hand model now. Back to the dish again... 
I decided to use the method of Granny's Winter Harvest Casserole with my seasonings. This was a perfect marriage between my flavors and Granny's technique! The vegetables have a nice savory sauce to them without being wet or too wilted. The yellow color is super vibrant! The kids and Tony were a little nervous, but they loved them and said they would like to eat them again. I can't ask for more really. 
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The main event for the boys was the oven roasted pork loin. I wanted to do something different for the sides this time.