Friday, September 7, 2012

So Not Kosher

Well, I just finished my lunch of milk and chocolate chip cookies (because I am all about healthy eating) and I am ready to write.

doesn't everyone eat milk and cookies for lunch? You know you want to.=)
I am devoting my mornings to schooling. Yes, I may be answering tweets or emails, or reading other's blog posts, while LC is writing her letters, but for the most part, I am parked at the table for at least two hours every morning. Which is probably a good thing. It's my primary job at this point in time.

I am sure things will level out to allow me to do some other non-brain things while she is working on her letter or numbers. But until then, the rest of life is getting simplified.

The most important thing (besides cleaning-that was a given) that is getting streamlined is dinner. I am glad fall is soup, casserole, and stew time. These things can be made in bigger batches which can be eaten for at least 2 meals. Leftovers...gotta love 'um. And sometimes there is even enough to freeze for another meal later on.

I love making a huge batch of marinara sauce. At this time of year, I use a whole lot of fresh herbs and vegetables. Then I freeze it in smaller amounts to use on pasta, or in lasagna, or as pizza sauce. The homemade goodness is still available-all the work just happened at another time.

The recipe I am going to share with you today makes a big amount, but is not freezable. I would say that is serves 8-10 people, making it a great recipe for potluck or company, or leftovers the following night.

pork tenderloin
Pork Tenderloin with Pasta is a down home cooking type dish that is reminiscent of something you would order at Olive Garden. It is packed with flavor. The chunks of meat and pasta are coated with a nice tomato/milk sauce that is just delicious.

Pork Tenderloin Pasta
Prep/cook time: 50 minutes
1 Tbsp butter
1 Tbsp oil
2 cups (8 oz) sliced mushrooms or 2 small cans of mushroom slices
2 onions, chopped
2 garlic cloves, crushed
1 green or red bell pepper, chopped
1-1/2 tsp dried oregano
2 pounds pork tenderloin, cut into 1" cubes
3 Tbsp flour
1-1/2 tsp chili powder
1 tsp salt
1 tsp black pepper
3 cups milk
9 ounces dry penne pasta
1 (14-16 oz) can tomato sauce

-Melt butter in a 6 quart pot. Add oil, all the veggies, and the oregano. Cook over medium heat until onion is softened.
-Meanwhile, place flour, chili powder, salt and pepper in a large ziplock bag. Add the pork pieces, and shake to coat.
-Add floured pork and any remaining flour mixture to the pot with the vegetables. Cook, stirring occasionally, until the pork is browned on all sides.
-Add milk, tomato sauce and pasta. Bring to a boil. Reduce heat, cover, and simmer 20 minutes, or until the pasta is tender.

This is great served with a lettuce salad or a hot vegetable, and rolls.

This girl makes me laugh and pull my hair out. She has two molars now,
goes down stairs backwards, wants to feed herself-w/ her fork
AND she walks around with my sandals hanging on her arm like a purse.

Fall also signals the return to dinners with the BFF. Brunches are nice, but let me tell you, dinners topped off with amazing desserts are even better.

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