I've Been Cooking

I've continued to try and cook while I'm not working this past week.  I've had good luck and have two recipes to post that we liked.  Both are easy and fit with my mission to use some of the stuff in the freezer!  It is out of control so I'll be looking before I shop and trying to just get a few fresh things. 

First new to me recipe is from Cooking Light and we had it on New Year's Day with spinach and mashed potatoes.

Pork au Poivre from Cooking Light June 2001

• 1 pound pork tenderloin, trimmed
• 1 tablespoon coarse ground black pepper
• 2 teaspoons olive oil
• cooking spray
• 1/2 cup fat-free, less-sodium chicken broth
• 1/2 cup dry red wine
• 1 teaspoon Dijon mustard
• 1 teaspoon tomato paste
• 1/4 teaspoon salt

1. Preheat the oven to 425 degrees.
2. Slice the pork lengthwise, cutting to, but not through, the other side.  Open halves, laying pork flat.  Sprinkle each side of the pork with 1 1/2 teaspoons pepper.
3. Heat oil in a large ovenproof skillet coated with cooking spray.  Add pork;cook for 2 minutes on each side. 
4. Place the pork in the oven and bake at 425 degrees for 12 minutes or until meat thermometer registers 160 degrees (slightly pink).  Remove pork from pan and keep warm.
5. Add broth and remaining ingredients to pan;stir well with a whisk.  Bring to boil over medium heat;cook until reduced to 1/2 cup (for about 3 minutes). 
6. 4 servings

Yesterday was a cold and rainy day but we forced ourselves to Jazzercise.  It is time to get back to normal, I did make Jazzercise three times this week and that's what I like for a minimum.  We talked about going to Fernbank but decided on home instead.

We had a lazy day with no kittens appearing until after dinner.  They are getting less skittish and are ignoring most of the growling.  Bandera is not attacking them, she just seems to be registering disgust at the new additions.  We snapped a few pictures but someday maybe we'll get a family portrait.  Maybe not.

The first picture is Cody and the other is Sophie.  Last night I heard them roaming the halls and playing with balls.  At 3 and 4:30.  We have not had young cats for a while and we're remembering that they are different!  And they can easily leap from the dresser to the bed but not while we were sleeping with the growler.  At least not last night. Maybe tonight.

Yesterday I made Hamburger Stroganoff from Taste of Home.  I am going to be trying to use up some of the ground beef in the freezer. This was good. 

Hamburger Stroganoff from Taste of Home 2007

• 4 cups uncooked wide egg noodles
• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 pound sliced fresh mushrooms
• 2 tablespoons all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon salt
• 1/8 teaspoon garlic powder
• 1 dash cayenne
• 1/2 teaspoon beef bouillon granules
• 1/2 cup boiling water
• 1 cup sour cream
• 4 green onions, sliced

1. Cook noodles according to package directions. 
2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink;drain. 
3. Stir in the mushrooms, flour, paprika, salt, garlic powder and cayenne.
4. Dissolve bouillon in boiling water;add to beef mixture. Bring to a boil.  Reduce heat;cook, uncovered, for 5 to 7 minutes or until mushrooms are tender. 
5. remove from heat, stir in sour cream.  Drain noodles;top with beef mixture and green onions.  Serves 4.

I made a couple changes to use what I had.  Baby bella mushrooms were on sale this week so I used them for the mushrooms.  I did not have bouillon but did have some chicken broth in the fridge so I used that and used Montreal Steak Seasoning instead of the salt, garlic and bouillon.  I just used that in the broth. 

I just finished my menu for next week since we woke at 4:30 thanks to the cats.  I will be taking a nap and it might even be this morning.  Maybe I can say "sleeping late". 

My grocery list has Kashi cereal since it's on sale, milk for cereal, garlic, salad, grape tomatoes on sale and parsley I think.  All else will come from the freezer or pantry.