My second passion - FOOD

[DaveK]

Why use stuff like "garlic salt, garlic powder, onion powder" when real garlic and onions are easily available? IMHO you'll always get better results with the real (not dried) items.

Personally, I always have garlic and onions around, since they form the basis of so many other things.

[Paramecium]

Because I use so much of it, I cannot grow enough, nor can I afford to buy so much of it!!! Thus I make the sacrifice!

[ChuckG]

Tonight's menu:

Filet Mignon - marinaded in Dale's (low sodium) steak seasoning.
Baked potato - baked with butter and sea salt on the outside with green onion, sour cream, cheddar cheese and bacon bits as toppings.
Corn on the cob - boiled. I know - boring, but that's the way I like it.

[DaveK]

Corn on the cob? Isn't that out of season?

I don't know what it's like this time of year in your area, but the stuff we get in the grocery store now is terrible.

The rest of the dinner sounds great.

[ChuckG]

Yes, corn on the cob is out of season and the cobs were small. I was debating with myself on purchasing them or not. Although small - the taste was great. They were very moist, crisp and heavenly sweet. Don't know where they came from, but they were good.

No dessert was on the menu as I'm not a big fan of desserts. I'm usually too full after the main meal to even think about desserts.

[alane67]

How do you boil corn? I boil the water but not the corn???
As for taters, I spray with Pam, sprinkle with sea salt, slap in the oven unwrapped on 425 for 30-45 minutes. I like my taters a bit ..hmm...lack of a better word crunchy..but not crunchy
I don't know how to explain it, but it is crunchy on the outside and tender on the inside.
I use Pam alot..lol I cook chicken with it. I break the breast bone and spread open, so the chicken is laying flat but whole open side down, spray with Pam and add lots of fresh herbs. The Pam makes it stick, plus if the ladies are dieting it is very 0 cal!~ whooo hooo~
I like the butter flavor. It cooks well without burning.
LOL...I can actually flip an egg with it, I can't with oil or butter
stace

[alane67]

I like stuffed tomatos with steak.
Cut the very end off of the bottom of a tomato. Do NOT cut to where you reach the inside, just enough to hold the tomato in place. Scoop out the inside and chop up, discard the juice. I usually use a knife or something to scoop it off of the cutting board to leave juices behind.
Mix chopped tomato meat with a type cheese you like...parmesan, blue, or goat. I don;t like how the mozzerala works on this. Mix in favorite herbs and fresh crunchy seasoned croutons. Mix well
Stuff the mixture into the tomato and sprinkle some grated parm on top, it can be jar type, bake in oven until heated through.

[alane67]

I use the jarred in the produce section

"Because I use so much of it, I cannot grow enough, nor can I afford to buy so much of it!!! Thus I make the sacrifice!"

The tomato recipe above is a good vegetable side dish that is nutrious and plate attraction as well.

[ChuckG]

Tonight I was inspired. I was also very hungry. Don't go shopping when you are hungry. I went to the store to see "what looked good". I walked out $150 lighter.

My eye caught a jar of Classico Sun-Dried Tomato Alfredo sauce and the imagination went to work.

Not sure what to call it. It's basically seared pork medallions over a bed of noodles with a tomato alfredo sauce. It turned out very well.

1 - whole pork tenderloin cut into 1" medallions
1 - 16 oz jar of Classico Sun-Dried Tomato Alfredo sauce
1 - 28 oz can of Dei Fratelli Whole Tomatoes (packed in puree)
1 - 8 oz bag of extra wide egg noodles
1 - package of the dry Lipton onion soup mix

Mayo
Dijon mustard
Worcester sauce
Flour
Oil

I made a mixture with a couple of globs (about 3/4 cup) of mayo, about 1 Tbs of mustard, a dash of worcester sauce and the package of onion soup mix. It looks like a brown paste. Mix the pork medallions into the mixture and let sit while you do other things.

Bring a pot of water to boil for the egg noodles. Once boiling, add some sea salt and drain the can of tomatoes into the pot. You'll end up with a red boiling liquid. This is what you'll cook the egg noodles in.

Add some oil to a pan and preheat it. Turn oven on to 350 degrees.
Coat the medallions with flour and kind of flatten them a bit as you are coating with flour. They end up being about 1/2 inch thick.

Sear the medallions in the hot oil until golden brown. (couple of min each side) and then place on a wire rack.

Put egg noodles into your boiling water and your medallions into the preheated oven to finish cooking.

Empty the can of tomatoes onto a cutting board and cut longways into fourths. There will be some puree there as well even though you drained the can into your water.

Once the noodles are done, drain them and put them back in the pan. Add the Alfredo sauce and the cut up tomatoes and heat for a couple of minutes.

You can eat the medallions on the side or on top of the tomato/alfredo noodles.

[ricosuave]

Originally Posted by ChuckG

.... add some sea salt and drain the can of tomatoes into the pot.....

Is that Morton Salt or surplus ME?