Ingredients: - 2 TB butter
- 1 TB vegetable oil
- 4 pork loin chops about an inch thick
- Flour to dredge the pork chops
- Salt and pepper to taste
- 8 sage leaves torn in about 4 pieces each
- 1 1/2 cups chopped tomatoes and their juice
- Red wine to deglaze the pan
Directions: - Melt the butter and the vegetable oil at medium high heat.
- After the butter has stopped foaming, dredge the pork chops in flour on either side and slide into the pan.
- Cook for about 1-2 minutes on both sides until browned.
- Sprinkle over sage leaves.
- Grind pepper and salt to taste.
- Add chopped tomatoes and juices.
- Turn down to a simmer and cover with a lid slightly ajar and cook for an hour, turning the pork chops occasionally.
- Remove the pork chops and swirl a little wine in the pan and use a spatula to stir up the meat juices.
- I serve the chops and the sauce over a bed of spaghetti.
We found these interesting pasta shapes at Whole Foods and used them in a very simple recipe to really enjoy the pasta flavor.Ingredients: - 1 3/4 LB broccoli
- 1 LB pasta
- 6 TB olive oil
- 3 cloves garlic, finely chopped
- 6 anchovy fillets in oil
- Salt and freshly ground black pepper.
Directions: - Cut broccoli florets in 2 pieces.
- Bring a large pan of water to a boil.
- Boil broccoli until barely tender, about 5 minutes.
- Remove broccoli pieces from the pan to a serving bowl and do not discard the water.
- Add salt to the cooking water.
- Add pasta, stir well, and cook until al dente, in this case about 8 minutes.
- While the pasta is boiling, heat the oil in a small frying pan.
- Add the garlic, and after 2-3 minutes the anchovy fillets.
- Mash the anchovies and garlic into a paste with the back of a wooden spoon.
- Cook 3-4 minutes more.
- Before draining the pasta, ladl3 1-2 cupfuls of the cooking water over the broccoli.
- Add the drained pasta and the hot anchovy and oil mixture.
- Mix well, and season with salt and pepper if necessary.
- Serve at once.
I came up with this casserole to feed us during a long weekend at work.
Ingredients:
- 1 16 oz package of spaghetti
- 1 LB ham
- 1 onion
- 1/2 cup butter
- 1/2 pound mushrooms, sliced
- 1 TB lemon juice
- 1/2 cup all purpose flour
- 1 TB brown mustard
- paprika
- 3 1/2 cups chicken broth
- 1 cup half and half
- 1 10 oz package frozen spinach
- 1 cup grated cheddar cheese
Directions: - Cook spaghetti to specified directions.
- Grease a 13 by 9 baking dish.
- Meanwhile chop ham into cubes.
- Drain spaghetti in colander and spread it out evenly in the baking dish.
- Chop onion.
- In a sauce pan over medium heat cook onion and mushrooms and lemon juice for 5 minutes and then remove to a medium bowl.
- In same sauce pan melt remaining butter.
- When hot stir in flour, 1 TB salt nutmeg and 1/2 teaspoon paprika until mixture is smooth.
- Gradually stir in chicken broth until liquid is thickened.
- Add half and half, ham chunks, and chopped spinach and cook over low heat until mixture is heated through.
- Spoon ham mixture over spaghetti in baking dish.
- Sprinkle with cheddar cheese and add a little paprika.
- Bake in a 350 degree oven 30 minutes or until spaghetti and ham mixture are thoroughly heated and surface is golden and bubbly.
