Recipes

Tuscan Pork Medallions with Mac & Cheese

I have had this recipe in my recipes-I-need-to-try binder for a long time. I’m pretty sure it was in there when I was still living in Wisconsin! I had a feeling it was going to be delicious, so I really have no idea why it took me so long to try it. I was SO right: it was wonderful! It’s not hard to make, but it tastes amazing. I told Andrew that this is definitely one to serve to company!

I paired it with a recipe for a very quick, easy, and inexpensive macaroni and cheese. When I realized we were lacking vegetables, I threw a bag of frozen mixed veggies in the microwave while I assembled the plates. Andrew says these were some of the best from-the-freezer veggies he’s ever had:
I think I got both the recipe for the pork medallions and the recipe for the macaroni and cheese from Taste of Home, which is where I get almost every one of my favorite recipes! So here they are:

Tuscan Pork Medallions

Prep/Total Time: 30 minutes
Yield: 2 servings (I doubled it for leftovers)

3/4 lb. pork tenderloin, cut into 1″ slices
1/4 t. salt
1/8 t. pepper (I added more… I love pepper!)
1 T. butter
2 thin slices prosciutto, chopped
2 garlic cloves, minced
1-1/2 t. minced fresh sage
2 T. balsamic vinegar (love this stuff!)
1/2 c. heavy whipping cream
3/4 c. chopped plum tomatoes
4 fresh basil leaves, thinly sliced
1 t. grated Parmesan cheese

1. Sprinkle pork with salt and pepper. In a large skillet over medium heat, cook pork in butter until no longer pink. Remove; set aside.
2. In the same skillet, saute prosciutto in the drippings until browned. Add garlic and sage; cook 1 minute longer. Add vinegar, stirring to loosen browned bits from pan.
3. Stir in the cream; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until slightly thickened. Add tomatoes and pork; heat through. Sprinkle each serving with basil and cheese.

Budget Macaroni & Cheese

Cooking time: 20 minutes
Serves: 4

8 oz. elbow macaroni
3 T. butter
3 T. flour
1/4 t. salt
dash of pepper (I added more)
1 c. milk
1 c. (4 oz.) shredded cheddar cheese

1. Cook the macaroni. Meanwhile, in a large saucepan, melt butter over medium-low heat. Add the flour, salt, and pepper; stir until smooth.
2. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in cheese until melted.
3. Drain pasta. Add to the cheese mixture; toss to coat.

**Each serving of mac & cheese has 412 calories, 20 g fat, 61 mg cholesterol, 437 mg. sodium, 44 g carbs, 2 g fiber, 15 g protein per serving. **

My timing wasn’t great on this. You can always tell when my timing is off, because that’s when I’m dashing through the kitchen, narrowly avoiding hitting my head on open cupboard doors. Andrew has learned to avoid the kitchen during these times and just call out, “Dinner smells good, honey!” 🙂 But I always have bad timing my first time trying a recipe. Despite my stress level, everything came out tasting pretty darn good!

Books & Movies · Daily living

First Comes Love, Then Comes Marriage…

I’m NOT pregnant. I’m NOT trying to get pregnant. There. Got that out of the way first!

Never before have I thought about having children as much as I do now. There are some obvious reasons for this: I’m closer to 30 than I am to 20, I’m married, and, well, I happen to like kids. Usually. But I never really felt terribly pressured to have kids. I would have to say that the majority of my close friends are either married, engaged to be married, or in committed relationships. But the majority of my close friends do not have children. Do we talk about having kids? Yeah. But I don’t think any of us are mapping out our ovulation cycles yet.

And then I moved to England. More specifically, RAF Lakenheath. At first, I generally just felt old. Nearly all of Andrew’s new friends were under the age of 20. But a lot of them were also newlyweds, so there was still common ground. Now that we’ve been here for nearly 9 months, I’d say our friends now cover a variety of ages, but I’m often still surprised when I hear how young some people are. And they’re usually surprised to hear how old I am, haha!

Once I got a little more settled here and started just living (versus unpacking, freaking out about driving on the other side of the road, and trying to figure out what the heck rocket was), I started noticing something new. Not only are there a lot of young people and young couples here, there are also a lot of pregnant women and kids here! Sometimes I feel like this is what I see all the time:

If it’s not very pregnant women I’m seeing, it’s a young mom trying to wrangle 2-3 kids while having lunch or coffee with her girlfriend who is also trying to tame her little ones. Sometimes I smile and think, Oh, those kids are so cute! I can’t wait to be a mom. And then there are times when I give The Death Stare and think, If you can’t keep your kid from shrieking every ten seconds, perhaps you’re not supposed to have him in public! And please do something about your other kid eating fries off the floor!

Don’t worry, it’s not just me. When I bring it up, everyone agrees that if you’re not wondering when a woman is going to go into labor, you’re trying to maneuver around a herd of strollers. I’ve been told that we are at a “young” base, so I have no idea if it’s like this at bases back in the States.

Clearly, I am torn between wanting to start a family and relishing our just-the-two-of-us lifestyle. And I end up thinking about it more than I would like to, since I’m visually reminded about it every time I’m on base. So I really didn’t think twice about ordering a book that I came across on Amazon regarding parenting. More specifically, a book about an American trying to parent in a European country:

I mean, with all the oops-I’m-pregnant situations I hear about, why wouldn’t I want to get a head start on learning some parenting tips? And with the military dictating where we live for the next 20-ish years, why wouldn’t I want to learn how other cultures approach child-rearing?

“Bringing Up Bebe” was not only interesting to read, it also was pretty funny! When I wasn’t laughing out loud (usually in public…I’m sure they all think I’m nuts), I was reading whole paragraphs to Andrew and musing about how we will raise our future little ones. In a nutshell, American parents tend to be a little over zealous in their approach to parenting. According to the author, French parents just don’t understand why American parents drive themselves to exhaustion and completely give up their adult needs to being parents. When I read excerpts to Andrew, his usual response was, “Well, yeah, why wouldn’t you do it that way?”

A lot of things that French parents do are just common sense. They don’t read parenting books like they’re preparing for the GRE. They trust themselves a lot more than American parents seem to. And they don’t freak out if little Billy isn’t walking at 12 months, reading before kindergarten, and involved in extracurricular activities every afternoon. They let their kids be kids more than they try to push them to be one step ahead of their peers.

So am I ready to fully embrace French parenting? Nope. While I agreed with a lot of things I read in Druckerman’s book, there were certain things that I knew I just wouldn’t be able to do. I still plan to breastfeed my infant until at least 6 months of age. I won’t let my child have a pacifier in her mouth until she’s 4 years old. I won’t starve myself to fit into my “skinny jeans” just 3 months after Junior is born. But I hope to be diligent in enforcing a sleep schedule early on. And I hope we can be patient but persistent when it comes to introducing new foods and not letting our kids be picky eaters.

One thing that seems very important to French parents is remaining people first and parents second. And while I do agree with that, I know it will be easier said than done. At this point in my life, I’m excited to just be a couple with Andrew and go explore England and Europe (eventually) sans children. I still think about having kids pretty often, but for us, the “then comes the baby in the baby carriage” part of our life is still a ways off. For now anyway. 🙂

Recipes

Nicole’s Spaghetti Sauce

When Andrew encouraged me to make my own spaghetti sauce, I didn’t really know where to start. I found a recipe online for a basic marinara sauce, but we weren’t in love with it. So I started tweaking it with ingredients from other tomato-based sauces I already knew I liked. This resulted in little scraps of paper with various recipes stashed in my cupboard on top of the flour container. Not an ideal situation! So I finally decided to type up the recipe, which made it an ideal time to share it with all of you!

Spaghetti Sauce

2 T. olive oil
1 onion, diced small
3 garlic cloves, minced
1 T. flour
1 can (28 oz.) crushed tomatoes
½ t. red pepper flakes
½ t. thyme
1 t. oregano
½ t. basil
salt & pepper

  1. Heat olive oil in a saucepan. Add onion and cook until translucent, about 8 minutes. Season with salt and pepper; add minced garlic and cook until fragrant, about 30 seconds.
  2. Add flour and stir to coat. Pour in crushed tomatoes. Stir in remaining ingredients (pepper flakes, thyme, oregano, basil, salt, pepper). Cook 2-3 minutes more. Simmer on very low heat until pasta is ready.

Makes enough for 2 pounds of spaghetti, or about 3 cups.

*Sorry, I didn’t have any pictures to go with this! But I think we all know what spaghetti sauce generally looks like… 🙂