Pasta E Fagioli

This hearty soup is a great dinner on its own or with some sourdough toast. Took me a few times to perfect it, but this recipe is the one.

1 lb. lean ground beef
1 medium white onion
1-2 large carrot(s)
3 stalks celery
3 cloves garlic
1 14.5 oz can diced tomatoes
1 14.5 oz can tomato sauce
1 14.5 oz can kidney beans
1 14.5 oz can white beans
1 14.5 oz can low sodium beef stock
1/2 tsp white vinegar
1 tsp. dried basil
2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1 dried bay leaf
4 oz. small pasta, such as ditali
salt & pepper to taste

Brown ground beef in a dutch oven or similar pan over medium-high heat. While beef cooks, finely dice the onion, peeled carrot, celery and garlic. Once beef is cooked add vegetables to the pan and cook for @12 minutes, until vegetables begin to soften. With lean ground beef there should just be enough grease from cooking the meat to saute the vegetables, but if there is too much drain it.

Add undrained cans of tomatoes and beans, and remaining ingredients except pasta. Reduce heat to medium-low, cover and simmer for an hour.

When the soup has simmered for about 40 minutes, boil water and cook the noodles - don't cook them quite all the way, just get them al dente. Drain noodles and add to soup. Simmer for another 15 minutes or until noodles are cooked to preference.

Herbed pork tenderloin medallions

I'm falling in love with pork tenderloin. These are soooo good. They're kind of like...chicken nuggets, but tastier and softer and porkier. The portions with this came out perfect for two of us, and left me with half a pork tenderloin to make stew with.

1/2 pork tenderloin (about 1/2 - 3/4 lb)
1 egg
1/8 cup milk
1/4 cup garlic & herb fine bread crumbs
1/2 tsp garlic salt
1/2 tsp onion powder
1/4 tsp salt
1/2 tsp pepper
1 tsp oregano
olive oil

Cut tenderloin into thin medallions, about 1/4 inch thick. You should get 10-12 from half a tenderloin. Mix egg and milk in a small flat bottomed bowl. Mix bread crumbs and seasonings in a similar bowl. Pour a thin layer of oil into a small skillet and heat over high heat.

Preheat oven to 350, the next step will take you long enough for the oven to warm up.

Coat meat in egg mix and let excess drip off. Dip in crumb mix and evenly coat meat, again allow excess to fall off but don't shake it hard. Quickly fry in heated oil for 20-30 seconds a side, just enough to give the crumbs a nice golden brown color and slight crunch. You do not want to allow the meat itself to start cooking, so be quick. Place fried meat in a baking dish and repeat with the rest of the meat. I had to add oil to the pan a couple of times because I was trying not to deep fry the meat, so be prepared to do so.

Bake at 350 for 30 minutes or until cooked through.

To feed more than 2 people use the whole tenderloin and double the crumbs and spices. The egg mix in this should give enough for a whole tenderloin, I had a lot left over.

Parmesan Roasted Potatoes

This is my take on a potato recipe I found at back to the cutting board - original recipe here.

1 1/2 lbs yukon gold potatoes, peeled and cut into bite size chunks
1 tbsp. olive oil
1 tsp. dried thyme
1 tsp. kosher salt
1/2 tsp. black pepper
1 cup fresh grated parmesan cheese

Preheat oven to 400. Prepare a cookie sheet with non-stick spray. Put potatoes in a medium bowl and toss with olive oil until evenly coated - use more oil if you need. Add salt, pepper and thyme and stir until potatoes are evenly coated. Arrange potatoes in a single layer on cookie sheet and top with cheese.

Bake for @ 45 minutes, until potatoes are soft and cheese is melted and golden brown.