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
1 T butter
1 T 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 t. dried oregano
1-1/2 pounds pork tenderloin, cut into 1" cubes
3 T flour
1-1/2 t chili powder
1 t salt
1 t black pepper
3 c milk
9 ozs. dry penne pasta
14-16 ounces 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.
Total cooking time is around 45-50 minutes.

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.

Don't forget to enter my is open until Monday night.

Linking up today with
Fantabulous Friday

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