The Guardian

Thursday, May 30, 2013

Roasted Pork Loin with Lentils



 
Roasted Pork Loin with Lentils
 
Tonight I have school so I decided to make a Roasted Pork Loin because I knew I could make it early and It would still be wonderful tonight when my hubby gets home. Also, my kiddies like it..haha.. It was very easy to make and it could also be cooked in a crock pot for those working moms! Enjoy!!
 
Ingredients:
 
1 Pork Loin from the Butcher- Mine was about 2 lbs
5 Yukon Gold Potatoes sliced into wedges
1 Large Orange Sweet pepper sliced into long wedges
1 Tub of Button White Mushrooms sliced thick
1/2 Cup Semi cooked Lentils (this could be done the day before)
1/2 cup of White Wine- If you wouldn't drink, don't cook with it!
3 Tablespoons of Olive Oil
Salt and Pepper to taste
Handful Chopped fresh Parsley
1 Tablespoon Lowry's Garlic Salt
2 peeled garlic cubes
1/2 cup of Chicken Broth
 
Directions:
Pre-heat oven to 375. Take the Pork Loin from the Butcher or food store and place it into a throw away pan. Add the potatoes, mushrooms, sliced pepper, garlic, and lentils into the pan. Then add wine, oil, Chicken Broth,salt and pepper, Lowry's garlic salt and fresh parsley on top of everything in pan. Cover with Foil and bake at 375 degrees for 1 hour. Then remove foil and let bake for an additional 30 minutes or until Pork is cooked all the way through.  Once finished cooking, take out of oven and leave covered until ready to serve.
 
PS- I cooked the rest of the lentils into a soup (previously posted) and paired it with this for dinner!!
 
 
 
 
 



Wednesday, May 29, 2013

Penne Christina





 
Penne Christina
 
 
Tonight I had only a small window to cook dinner because of work and having to pick up kids who wanted to stay after school to have a Chess match...(again, where do my kids come from??)..lol.. Anyway, I had a smorgasbord of leftovers in my fridge. Wait until you see what I used to come up with this very awesome dish!! You may be surprised!!! Enjoy!!!
 
Ingredients:
1 box Penne (1 pound)
5 small pieces of BBQ Italian Mild Sausage--(No BBQ Sauce) equals about 1/2 pound
1 cup Low fat Sour Cream
1 large Zucchini diced
1/2 small Squash diced
1 large sweet Onion
4-5 Asparagus boiled, salted and diced.
1 Cup Marinara Sauce
Salt and Pepper to taste
Lowry's garlic salt to flavor
Handful diced fresh parsley
4 tables spoons of Olive Oil or enough to lightly coat a non-stick 10" frying pan.
1/2 cup of cooked and salted Edamame Beans (Boiled Soy Beans)
Handful of Parmigiana Cheese to garnish or serve with
6 Asparagus boiled and seasoned- chopped into 3 pieces
 
Directions:
 
Set a pot of salted water to boil for the pasta. In the meantime, add 1/2 of the oil to a non-stick frying pan and saute the sliced onions with salt and pepper and Lowry's garlic salt. Once onions are transparently cooked and not burned, place on the side in a regular dish. Then saute Zucchini and Squash with salt and pepper to taste. Use the same pan and add a bit more oil if necessary. Once Transparent add Zucchini and Squash to the dish with the onions. Slice up the BBQ'd Sausage and heat up in the same pan. After a couple of minutes add the beans. Once they are all heated up (about 5 Minutes on Medium heat) add the rest of the cooked ingredients back into pan. Add the Marinara sauce to this mixture. In the meantime boil pasta. After the ingredients have simmered for about 10 minutes, add the sour cream and cooked asparagus. Stir constantly until all ingredients are blended properly. Drain pasta but reserve about  1.5 cups of the salted water. Add pasta and reserved water to a serving dish and top with the Christina sauce. Mix everything together and add the Chopped fresh parsley to garnish. I would serve with grated Parmigiana cheese and a nice glass of Pinot Grigio... Enjoy!!!! 
 
 
 
 
 
 
  


Monday, May 13, 2013

Spinach and Potatoes



 
Spinach and Potatoes
 
I was away on a wonderful family vacation with my beautiful husband and children!! I haven't posted in a while, sorry about that! My husband wanted a simple dinner to night so I made Chicken Cutlets, Spinach and Potatoes and Alphabet Soup!! I will post that after this!...hahah.... This side dish is so simple to make and could easily be made into the main dish by adding Fettuccine or Penne!! I hope you enjoy.
 
Ingredients:
 
2 Bags of Fresh/Cleaned Spinach
3 Tablespoons of Salt for boiling water
5 Small Potatoes (chopped)
2 Garlic cubes
3 Tablespoons Olive Oil
salt and pepper to taste
Garlic Powder (sprinkle)
Parmigiana Cheese (Optional)
 
 
Directions:
 
Boil a 12 quart pot of water. Once boiled add salt and then add Spinach. Cook for 15 minutes. In the meantime, peel and boil chopped potatoes. Drain spinach and potatoes in separate dishes and add salt and pepper to each. Peel Garlic. Add Olive Oil to a non-stick frying pan until warm. Add garlic. Then add Spinach and Potatoes and saute. After tossing, then add a bit more salt and pepper then place in a serving bowl. Add Parma Cheese to garnish (if you want)...Enjoy!