Guest Post Friday! – Pink Leek Pasta

Every once in a while I like to do a “featured reader” post.  It takes the “burden” of cooking off of me but it also lets me showcase the delicious meals my friends make.  This post is courtesy of Julia who was given the recipe by her trainer.  Julia says it is a cinch to prepare and quite scrumptious.

Ingredients:
1 stalk of leeks (they look like green onions on steroids)
1 box bow tie pasta
1 pint cream
1 large (28 oz) can of diced tomatoes
garlic (lots)
salt pepper

1. Cut up all but the top two inches of the green part of the leeks.
2. Soak them and rinse them a few times as these are extremely dirty!
3. Saute the leeks with some olive oil until they are soft.
4. Add the tomatoes, cream, garlic and salt and pepper to taste.
5. Reduce the sauce until it thickens a bit.
6. Cook the bowtie pasta and toss it into the sauce.

I started the meal off with crusty bread and dipping oil, a tossed salad and white wine while the sauce continued to thicken.  Once everyone was done eating the pasta was ready to be served.  Everyone was pleased with the meal and it was quite simple to make.  If you prepare this meal for a larger group, I suggest cooking the sauce in two smaller pans or give yourself more time to let the sauce reduce to the correct thickness.

looks delicious, Julia!  Thanks for the post!  I will be trying this in my new kitchen sometime soon.

peppercorn and garlic porkloin

there have been a lot of meat dishes as of late.  i tend to make a lot of chicken and steak because it’s so easy and versatile but i needed a little change.  i was looking through the meat section at the grocery store and found a nice looking porkloin that was in a peppercorn and garlic marinade.  i rarely cook with pork.  and when i do, i use pork chops.  the porkloin spoke to me so i bought it thinking to myself, “i’ll figure out something to do with you.”

a few days later  i decided it was time for the porkloin.  i’ve been chicken-ed and steaked-out – enough was enough!  time for the other white meat.  i had some red potatoes and green beans on hand and whipped up a quick meal.

here’s what you do:

preheat the oven to 350.  place the pork loin in a glass baking dish and bake for about 45 minutes, uncovered.  my porkloin was already seasoned, but feel free to buy a non-seasoned loin and have at it.

while the porkloin cooks, bring a pot of water to a boil.  wash and slice red potatoes into small pieces, skin on.  drop the potatoes into the boiling water and let them go until fork tender, about 20 minutes.  turn the heat off, drain and dump the potatoes back into the pot.  add in a few pads of butter, about 1/4 to 1/2 cup of heavy cream, a pinch of salt and start mashing.

as for the green beans, it’s fairly simple.  saute in some olive oil with minced garlic.

this is going on the “make more often” list.  it was deeeelish!

Pork Loin

bacon wrapped steak

i needed a meal that said “congratulations” because congratulations were in order for brad and his new career endeavors.  i know he likes steak.  no, loves.  but i wanted to do something a little more than just a steak.  i was talking with fellow friend and foodie from bon chappétit and he sent me the link to his filet mignon wrapped in bacon.  brad is a man’s man and i thought what else could he want more than meat wrapped in meat?  i was sold.

you’ll need:

• two steak (preferably filet mignon)
• two to three slices of bacon per steak
• 2 tablespoons shallot, minced
• a drizzle of olive oil
• salt & pepper for seasoning

rub the steaks with the oil and season with salt and pepper.  wrap the slices of bacon around the steak.  do not use tooth picks to secure the bacon.  apparently they will catch on fire according to bon chap –  the bacon will retain its shape so worries!

place the steaks on a medium high grill, or under the broiler.  cook for about 7 minutes each side or until preferred done-ness.  while the steaks cooked, i sauteed up the shallots with a small pad of butter and sauteed up some green beans in a separate pan with garlic.  once the steaks have reached to your desired done-ness remove them from the grill or broiler and let them rest for a few minutes.  top the steaks with the shallots and serve.  i will say this was intersting for me.  brad LOVED the bacon wrapped steaks.  i found it to be a little much but that’s what i was going for – it was a celebration!  we should indulge every once in a while.   yum!

skillet lasagna

i don’t think my recipes are over loaded with butter and things but i find it OK to use them and enjoy something sinfully delicious every once in a while.  tonight isn’t one of those nights but why should i skimp on flavor?   i found this on sparkpeople.com and saw that it had great reviews.  people loved this recipe so i thought to give it a whirl.  i trust others opinions!

you’ll need:

• 1 lb ground turkey
• 1 small onion, chopped
• minced garlic
• 1 can diced tomatoes
• 1-1/4 cup water
• 8 oz tomato sauce
• dried parsley flakes
• salt
• whole wheat rotini (or use whole wheat lasagna noodles broken up – my store doesn’t carry them!)
• 1 cup part skim (or fat free) cottage cheese
• 1/4 cup fat free grated parmesan cheese
• 1 egg
• shredded low fat mozzarella cheese for garnish

in a large skillet, brown beef with onions and garlic and drain.  add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt and tir in uncooked pasta.  bring to a boil, stirring occasionally.  reduce heat, cover and simmer for 20 minutes or until pasta is tender.  combine ricotta and parmesan cheeses and mix in the egg.  drop cheese mixture by rounded tablespoons onto pasta mixture.  cover and cook for 5 minutes more.  sprinkle with shredded mozzarella and serve.

i was very impressed with this dish.  it was so simple!  perfect for a week night meal.  i had some olives and mushrooms left over from a previous night so i tossed them in when i added the tomatoes.  i highly recommend making this recipe if you want something filling, tasty and not time consuming.  yum and YUM!

homemade meat sauce with pasta

i said in an earlier post i would give you my homemade pasta sauce, and i’m delivering today.

i’m more of a meat sauce fan than meatball fan.  i will make meatballs from time to time to shake things up but for the most part, i’m a meat sauce kind of girl.  i had some left over meat from making hamburgers the other day and  being on the recent pasta kick, i decided to whip out my meat sauce – it’s been a while.

• ground meat ( i had 1/2 pound)
• 2 tablespoons garlic, minced
• 1 medium onion, chopped
• 1 28 oz. can crushed tomatoes
• 1 6 oz. can tomato paste
• splash of red wine
• a couple glugs of worchestershire sauce
• squirt of mustard
• 1/4 cup oregano leaves
• basil
• pasta, of your choice

in a pan over medium-high heat, spray with non-stick cooking oil and cook the garlic and onion until the onion is translucent.  add the meat and brown.  when the meat has browned, add the splash of red wine to deglaze the pan for about a minute or so.  next, add the crushed tomatoes and tomato paste.  stir well to mix the paste in.  add a couple of glugs of worchestershire sauce, the squirt of mustard and the oregano leaves.  stir well, cover and turn the heat to low.

while the sauce is simmering, boil the pasta of your choice.  when the pasta is done, serve the pasta on a plate, spoon the sauce the pasta and top with basil.

bada-bing. bada-boom.  munja.  this dish hits the spot every time.  yum!