Roast Pork & Almond Sauce over Noodles

August 5, 2012

Been trying to cook some healthy options and I’ll be posting a few I’ve found that are really good.  We had grilled up a pork tenderloin and had leftover pork.  So I used that pork with this recipe.  Super quick and easy since the pork was already cooked.  I’m sure their way is super tasty too.

1/2 pound pork tenderloin
8 oz uncooked pasta (I used a whole grain angel hair)
1/4 cup almond butter
2 1/2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon minced fresh ginger
1 1/2 teaspoons chili garlic sauce
1 cup thinly sliced green onions

For the pork, you can do what they did or what I did.  We grilled up a pork tenderloin the day before and only ate half.  I took the other half and cut into thin strips and heated in the oven at 350 for 5-10 minutes or until warm.

While cooking the pasta, you can start making the sauce.  Mix all ingredients together and once pasta is done, add 2 tablespoons of the pasta water.  Top each bowl of pasta with pork, sauce and sprinkle some sliced green onions.  Serves about 4.

Note, I was worried that our pork tenderloin was pre-seasoned with lemon and garlic and would make the dish taste funny.  It did not.  It was crazy delicious and maybe more enjoyable since this whole process took practically no time when you don’t have to cook the pork.

Here’s a crappy picture of the tasty dish:

 

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Fettucine with Roasted Butternut Squash, Sage, and Brown Butter

May 31, 2009

DSC04439-2OK, so I purloined this recipe from Whole Foods. Have you ever picked up their index-card recipes? They’re easy and brilliantly delicious. The reason I haven’t posted many of my own recipes to this blog is because I subscribe to the “a pinch of this, a dash of that,” philosophy, so nearly all measurements will be “to taste.” Anyway, this recipe was too simple and amazing not to share.

The cheffing whizzes at Whole Foods say that the sweet roasted squash plays well against the nuttiness of the browned butter. They recommend serving this pasta with a fall salad of bitter greens, apples, and walnuts. Serves 4.

1 small butternut squash, about 1 pound
1 lb fettucine noodles
3 tablespoons butter
10-15 whole sage leaves (I used about 1 tsp of dried sage)
1/3 cup pine nuts, lightly toasted
Dry Jack, Parmesan, or Asiago cheese (I recommend shredded Parmesan)
Salt & pepper to taste

1. Peel the squash, cut it into 1/2 inch cubes, toss with a little olive oil and salt, and roast in a single layer in a 400 degree oven for 15-30 minutes, until tender and brown.

2. Meanwhile, cook the pasta according to package instructions. In a skillet (big enough to add the pasta later), over low heat, warm the butter and sage. Cook without stirring until butter turns a light caramel color.

3. Toss the cooked and drained pasta, while hot, with the squash, butter and sage. Toss in the pine nuts. Top each serving with thin shavings of cheese (use a vegetable peeler on a block of cheese, or buy shredded), and a little cracked pepper, and serve immediately.

We ate this with warm, homemade pesto bread and red wine, and we were speechless at the deliciousness.


Awesome Fettuccine

April 22, 2009

Once upon a time (and by that, I mean up until a year ago), I worked the night shift at a newspaper. Working nights is great for lots of things: Sleeping in, avoiding pointless meetings, dodging the company Christmas party. It is not great for dinnertime. I took dinner at my desk most nights, eating whatever microwaved diet entree I had dug out of my freezer.

I lost a lot of weight while I was working at newspapers. Malnutrition and constant deadline pressure will do that to a person.

When I started working from home, I really wanted to start doing dinner justice again. I dug out my recipe card file and started tweaking recipes from my childhood. This is one of my favorites. My mom found the recipe in a Weight Watchers cookbook in the early 1990s; I kept most of the low-fat aspects of it, but added more veggies and meat and cut the pasta. Whenever Josh and I have this for dinner, there is no conversation. There is only the sound of chewing and the occasional grunt when one of us comes up for air as we empty the entire pan in five minutes or less.

Ingredients:

Half a package of fettuccine
1/2 cup part-skim ricotta cheese
1/4 cup milk
4 teaspoons butter
4 ounces of cooked, diced pancetta (or ham from the deli)
2 cloves minced garlic
1-2 cups broccoli, cooked and chopped
1/4 cup grated Parmesan cheese
Salt and pepper

Boil the fettuccine until al dente. Drain and set aside; the cooked pasta should be equal to about 2 cups.

Combine the ricotta cheese and milk in a blender or food processor. Blend until combined, about 30 seconds. Do not skip this step. You may think you can whisk these ingredients together, but whisking doesn’t break down the cheese enough to make a smooth sauce. It’ll just separate as soon as it’s left to sit.

Melt the butter in a skillet over medium heat and add the pancetta and garlic. Saute until the garlic is golden, then add the broccoli and ricotta cheese mixture. Turn down the heat to low and stir the sauce until it begins to bubble. Add the cooked pasta and Parmesan cheese. Heat through and season with salt and pepper to taste.