Marmalade Marinated Pork Tenderloin

Pork, Mommy taters, broccoli final

Okay. This may seem stalker-ish to you, but here’s another yummy recipe from Rufus’ Food and Spirit Guide food blog. While I was looking for recipes and discovered the lemon chicken and Brussels sprouts recipes mentioned in my last post, I also came across this recipe for pork – Marmalade Marinated Pork Roast.

Instead of using a pork roast, I used two pork tenderloins (about the same weight). I also marinated the meat a little differently than the recipe stated. I covered the pork with the marinade and let the tenderloins sit at room temperature for an hour.

Marinating Pork

Cook the pork tenderloin in the oven set at 375 degrees for about 35-40 minutes. It will be tender and juicy.

Marmalade Pork Final

With the pork, I served “Mommy Taters” (for recipe, click here) and steamed broccoli.Mommy Taters ready for oven

 

Pasta with Cauliflower, Bacon & Sage

AGAIN, another recipe from my Everyday Food magazine. It really is a great little magazine for quick recipe ideas (thanks, dad!). I would recommend a subscription if you are like me and can’t cook without a recipe.

I’m always looking for new recipes – I’m not very good and making up stuff. It’s just not my thing.

I love cauliflower and sage so I was very happy to give this one a try.

Rigatoni with Broccoli and Sausage / Everyday Food magazine

Servings:  5-6

Cook & Prep Time: 40 minutes tops (10 minutes for prepping and 30 minutes for cooking).

 You will need: 

  • A large deep skillet
  • bowl (to hold your cauliflower florets)
  • pasta pot
  • a garlic press (unless you want to mince your garlic)
  • various spoons and spatulas
  • chef’s knife

Ingredients:

3/4 lb of gemelli pasta (or other short pasta – I could not find gemelli so bow tie pasta wins the part). BTW, I used the entire pound of pasta.

1 head of cauliflower, cut into florets

5 slices of bacon, cut into 1/2-inch pieces (I bought an 8 oz pkg of bacon and I used the entire thing which is 8-9 slices).

3 tablespoons of unsalted butter

2 medium onions, small dice

1 clove of garlic, minced/pressed

2 tablespoons of fresh sage leaves, chopped

2 teaspoons of red wine vinegar (I used 3 since I used the entire pound of pasta)

salt and pepper

 Directions: 

Get out your pasta pot and your large deep-sided skillet / or large stock pot. Fill the pasta pot with water, add salt, get it to boiling.

Heat a little bit of olive oil in the deep skillet over medium-high heat and begin browning the bacon. Brown until crisp – about 10 minutes. With a slotted spoon move the bacon to a paper towel covered plate to drain.

Then, add to the skillet the butter, onions and garlic. Cook until softened (about 10 minutes).

Add the cauliflower, cover and cook until softened (about 12 minutes). Stir occasionally.

When the pasta water is ready, throw in the pasta of choice (you should be cooking the pasta while the cauliflower is cooking). 

When the cauliflower is tender, add the bacon and sage and cook for about 1 minute.

NOTE: Before draining the cooked pasta, reserve about a half cup of the pasta water – you will need this for the pasta sauce.

Add the well-drained pasta to your cauliflower mixture, stir in the vinegar and enough of the pasta water to make a thin sauce that coats the pasta.

Season with salt and pepper.

Side Dish:   Salad and good bread.

To serve, just dish into pasta bowls and sprinkle with parmesan cheese. Enjoy!

Rigatoni with Broccoli & Sausage

This is another recipe from my Everyday Food magazine. We love pasta dishes in our house and this one looked super easy and tasty.

How was it? Everyone was a clean-plater (even with the broccoli!). This is a great recipe for busy nights – it took a total of 30 minutes from start to finish.

Rigatoni with Broccoli and Sausage / Everyday Food magazine

Servings:  5-6

Cook & Prep Time: 30 minutes tops (15 minutes for prepping and 15 minutes for cooking).

 You will need: 

  • A large deep skillet
  • small bowl
  • whisk
  • pasta pot
  • a garlic press (unless you want to mince your garlic)
  • zester
  • juicer
  • various spoons and spatulas
  • chef’s knife

Ingredients:

1 lb of rigatoni pasta

4 cups of broccoli florets – I just bought one bag of pre-cut florets

2 cloves of garlic, minced/pressed

1 lb of Italian sausage

4 anchovy fillets, minced

1 lemon – 1 tablespoon of lemon zest & 2 tablespoons of fresh lemon juice

1/4 cup of olive oil

salt and pepper

 Directions: 

 

Get out your pasta pot and your large deep-sided skillet / or large stock pot. Fill the pasta pot with water, add salt, get it to boiling.

Heat a little bit of olive oil in the deep skillet over medium-high heat and begin browning the Italian sausage. When browned, move to a paper towel covered plate to drain. Then, throw the sausage back into the skillet – keep on low until the pasta is ready. 

When the pasta water is ready, throw in the rigatoni (you should be cooking the pasta while the sausage is browning). Then with about 2-3 minutes left on the pasta, add the broccoli florets (yep, to the pasta pot with the rigatoni!).

NOTE: Before draining the cooked pasta and broccoli, reserve about a cup of the pasta water – you will need this for the pasta sauce.

While the pasta is cooking and the sausage is browning, make the sauce. Into your small bowl, whisk together the following ingredients: lemon juice, lemon zest, olive oil, pressed garlic, minced anchovies, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

When the rigatoni and the broccoli are done, drain thoroughly and add to the skillet with the sausage. Next add the lemon-oil mixture and the pasta water (I used about 2/3 cup).

Remove the skillet from heat and stir until you have a nice thin sauce that coats the pasta.

 Side Dish:   Salad and good bread.

To serve, just dish into pasta bowls and sprinkle with parmesan cheese. Enjoy!

Hearty Italian Chicken & Vegetable Soup

My daughter, Maddie, found this recipe online the day after Thanksgiving. Sometimes she just gets a bur up her butt and wants to create something in the kitchen (I love that girl!). She was inspired by the leftover turkey and things found in the fridge. The recipe has been altered a bit. You can find the original recipe here.

It was so delicious!! I just had to make it again for my sick hubby this past week. There is nothing like good chicken soup when you’re sick.

Hearty Italian Chicken & Vegetable Soup / Food Network Kitchens

Servings:  6-8

Cook & Prep Time: 55 minutes total – 20 minutes for prep / 30-35 minutes for soup

 You will need: 

  • a 7-quart stock pot
  • chef’s knife
  • a couple of bowls
  • a ladle
  • various spoons and spatulas

Ingredients:

2 quarts of chicken stock

1 roasted chicken from the deli section of grocery, remove skin and pull all meat from the bones.

1/2 lb (8 oz) of bacon, chopped

3 carrots, chopped

3 celery stalks, chopped

1 fennel bulb, thinly sliced (tops reserved)

1 medium onion, diced

1/4 teaspoon of red pepper flakes

9 oz bag of baby spinach 

2 15-oz cans of diced or crushed tomatoes

2 cups of penne pasta

lemon juice from one lemon

salt & pepper to taste

Olive oil

sour cream for garnish

Herb Bundle:

6 sprigs of flat leaf parsley

lemon peels (1 lemon)

fennel tops (1 fennel bulb)

Directions: 

 

Heat the stockpot to medium high heat, add a little olive oil and brown the bacon. Once the bacon is browned, add the diced the onion and red pepper flakes. Saute for about 5 minutes.

Tie the herb bundle together – lemon peels, fennel tops and parsley sprigs.

Once the onions are softened, add the herb bundle, 2 quarts of chicken stock, and 2 cans of tomatoes. Bring to a boil and then turn down to a simmer for about 5 minutes.

Add the chopped fennel, carrots, and celery. Let simmer for about 5 minutes to allow the vegetables to soften.

Then, add the shredded chicken and let simmer for another 5 minutes.

Next, add the two cups of penne. [FYI – I measured out 2 cups of pasta. There was some left in the box (maybe another 3/4 cup), so I just threw the whole box in. What the heck, right? I learned that it’s a little too much pasta for the soup. When we had leftovers the next day, I had to add about 2 cups of chicken stock because the noodles soaked up the liquid.] The penne should take about 5-7 minutes to cook.

Add the spinach right before serving because it doesn’t take long to wilt. Also, squeeze the peeled lemon directly into the pot. You won’t need to worry about the seeds because they’re stuck inside the lemon.

Once the spinach is wilted, add more salt and pepper to taste.

Your soup is ready!

Serve in soup bowels with a dollop of sour cream and some yummy bread.

This soup makes delicious leftovers – the flavors have time to really meld together over night.

I’m really glad my girl decided to make dinner!

Hearty Vegetable Stoup

This recipe below has been changed to protect the innocent. Nah, I mean, the recipe below was inspired by one I found in my everyday FOOD magazine. I tweaked it a bit. You can find the original recipe here.

It was widely accepted as delicious and it has been added to the “make again” binder. Some people had two servings!

Oh, I have to say that I didn’t invent or coin the word ‘stoup’. I have borrowed it from Rachael Ray. A stoup is food concoction that is not quite a soup or a stew, thus it’s a stoup.

By the way, I only used one pot for this dinner!

Hearty Vegetable Stoup / Inspired by everyday FOOD Magazine

Servings:  6-8 (original recipe was for 4 so I doubled it.)

Cook & Prep Time: 55 hour total – 20 minutes for prep / 35 minutes for soup

 You will need: 

  • a 7-quart stock pot
  • chef’s knife
  • a couple of bowls
  • a ladle
  • various spoons and spatulas

Ingredients:

2 quarts of vegetable stock

1/2 lb (8 oz) of pancetta, chopped (you can leave this out for a “true” vegetable soup)

6 carrots, chopped or sliced however you like

6 celery stalks, chopped however you like

2 medium onions, diced

9 oz bag of baby spinach (original called for kale, but I couldn’t find it) 

2 15-oz can of white beans, rinsed and drained

4 sprigs of thyme, leaves stripped from stems

2 28-oz cans of crushed tomatoes

1 lb box of a short pasta (I used rotini)

salt & pepper to taste

Olive oil

sour cream for garnish

Directions: 

 

As I was chopping these items, I threw them into the same large bowl since they are added to the pot at the same time: onions, carrots, and celery.

Place the white beans in a strainer over the sink – rinse and drain.

Place your stock pot on the stove and heat the olive oil on medium-high heat. Add the pancetta and brown until crispy. 

Once the pancetta is browned, add the bowl of chopped stuff (onions, celery and carrots). Season with some salt and pepper and cook for about 10 minutes to soften the veggies.

Next add both cans of crushed tomatoes, beans, thyme and vegetable stock. Bring to a boil and then simmer for about 15 minutes. Next, keep the soup at a simmer and add the uncooked pasta. Simmer for another 15 minutes (your noodles will be cooked).

Add the spinach right before serving because it doesn’t take long to wilt into the stoup.

Once the spinach is wilted, add more salt and pepper to taste.

Your stoup is ready!

Serve in soup bowels with a dollop of sour cream.

I wondered allowed if I should have added another cup of stock or only 3 14-oz cans of crushed tomatoes because it was pretty stoupy. I received a very loud “NO! It’s great the way it is! I wouldn’t change a thing!” from everyone at the table.

I guess I won’t add more stock. 🙂

Leek-y Lemon-y Carbonara

This is a recipe from my everyday FOOD magazine. I have a go-to carbonara recipe that the entire family loves (read it here.)

But, I’m willing to try a new carbonara recipe – the title got me. Leeks and lemons?

I’m a gamer.

Pasta Carbonara with Leeks and Lemons / everyday FOOD magazine

Servings:  6-7

Cook & Prep Time: 30 minutes tops (10 minutes for prepping and 20 minutes for cooking).

 You will need: 

  • A large deep skillet
  • large bowl
  • whisk
  • pasta pot
  • a garlic press (unless you want to mince your garlic)
  • zester
  • juicer
  • various spoons and spatulas
  • chef’s knife
  • measuring utensils (dry and liquid)

Ingredients:

6 slices of bacon, cut crosswise into 1-inch pieces

1 lb of rigatoni pasta (original recipe called for campanelle or orecchiette – what? I couldn’t find either, so I went for the rigatoni).

3 cloves of garlic, minced/pressed (I added this ingredient, carbonara without garlic didn’t seem right)

4 leeks, halved lengthwise and then thinly sliced (my store only had jumbo-sized leeks for some reason so I only used three)

2 large eggs

1/4 cup of grated parmesan cheese (plus more for sprinkling)

1 tablespoon of lemon zest

1 tablespoon of fresh lemon juice

1/2 cup of flat leaf parsley, coarsely chopped

olive oil

salt and pepper

 Directions: 

 

Get out your pasta pot and your large deep-sided skillet / or large stock pot. Fill the pasta pot with water, add salt, get it to boiling.

Heat a little bit of olive oil in the deep skillet over medium-high heat and begin browning the bacon. When browned, move to a paper towel covered plate to drain. Also spoon out the fat until there is only about 2 tablespoons of fat remaining.

When the bacon is browned, throw the rigatoni into the pasta pot. The rigatoni takes about 11-12 minutes.

In the same skillet that you used to brown the bacon, add the sliced leeks and garlic. Season the leeks and garlic with salt and pepper and saute for about 10 minutes or until the leeks are a golden brown.

While the leeks are sauteing, in the large mixing bowl, whisk together the eggs, lemon zest, lemon juice and parmesan cheese. Also quickly whisk  (so your eggs don’t cook) about 1/4 cup of the pasta water into the bowl.

When the pasta is done and the leeks are done, drain the pasta well and add to the large skillet (containing the leeks).  Also, add the bacon, parsley and the egg mixture and stir quickly to coat. Remove from heat.

Season with salt and pepper as needed.

 Side Dish:   Salad and good bread.

To serve, just dish into pasta bowls and sprinkle with parmesan cheese.

This version of carbonara was very well received. Maddie likes the “original” version better, but still liked this one. All others seemed to like this one as well as the other.

This one is was just as easy to fix and I will be adding this carbonara recipe to the rotation!

Pork Tenderloin with Roasted Fall Vegetables

This is another recipe I found in my recent everyday FOOD  magazine (October or November). Pork tenderloin is one of our family favorites so I had to try it.

This is my second recipe in my whole cooking career that involves parsnips! They are starting to grow on me.

Pork Tenderloin with Roasted Vegetables / Everyday Food Magazine

Servings:  5-6

Cook & Prep Time: 1 hr 5 minutes (20 minutes prepping / 45 minutes cooking)

You will need: 

  • 1 small mixing bowl
  • 1 large mixing bowl
  • 2 rimmed cooking sheets
  • chef’s knife
  • garlic press
  • peeler
  • juicer
  • measuring utensils (liquid)
  • tongs

Ingredients:

2 pork tenderloins (the ones I got were kind of large since we have 5 people)

4 garlic cloves, minced (or pressed)

2 tablespoons plus 2 teaspoons of olive oil

1 lb of brussels sprouts, trimmed and quartered

1.5 lbs of parsnips, peeled and thinly sliced

2 medium red onions, cut into 1/2 inch wedges

1 lb of small Yukon gold potatoes (I added this ingredient)

1 tablespoon of fresh thyme (stripped from stem and chopped)

2 tablespoons of fresh lemon juice

salt and pepper

Directions: 

 

Lay out your pork tenderloins on a cutting board and use a paper towel to pat them dry. Season both sides with salt and pepper.  Let them get to room temperature.

In a small mixing bowl, mix the minced/pressed garlic, salt  and the 2 teaspoons of olive oil. Stir and mash until it becomes a paste (I added a little more olive oil as I felt was needed).

Spray cooking oil on the both of the rimmed cooking sheets. Place both of pork tenderloins on one of them. Rub the tenderloins with the garlic mixture.

Pre-heat the broiler in the oven.

Put the tenderloin under the broiler for about 10 minutes (until browned). While that is going on, chop your veggies. Okay, let’s talk about the brussels sprouts. Before you roast them along with the other veggies, you need to steam them in a 1 gallon storage bag in the microwave first. For a pound, steam them for about 4 minutes on high, let them cool and then quarter them.

Trust me. I roast veggies all of the time and brussels sprouts take longer than any other veggie.  Steaming them before roasting will allow them to be done at the same time as the other veggies.

As you cut the veggies (potatoes (if you want), brussels sprouts, parsnips, red onion) put them into a large mixing bowl. When done chopping, pour the 2 tablespoons of olive oil over the veggies and mix.

Spread the veggies over the other rimmed baking sheet. Season with the fresh thyme, salt and pepper.

 

Once the tenderloin is done broiling, pull from the oven and turn the oven to 450 degrees.  Once the broiler is off and the oven is heated to 450, put the tenderloin on the top rack and the veggies on the bottom rack.

I cooked both for about 20-25 minutes (the original recipe said 10 minutes for the pork and 25 minutes for the veggies, but my tenderloins were almost 5 lbs combined, not 2 lbs as the original recipe called for). The thermometer should read 145 degrees when the pork is done. You will need to gauge this on your own.

When you remove the roasted veggies from the oven, squeeze the lemon juice over them and toss. This adds a nice little zing to the roasted vegetables.

To serve, remove the pork from the heat and let stand covered with foil for about 10 minutes.

Thinly slice and serve with the vegetables.

Everyone really like this recipe and the vegetables – even the parsnips! I added the potatoes because I wasn’t sure about the veggie combo with my two youngest kiddos.  

This was easy to put together and tasty. Give it a try!