What's in your fridge?

Sometimes it is good just to try new things. I have talked about this before in my posts and it may sound repetitive but I truly believe that when people just get out of their comfort zones things change. Perhaps it is scary for a lot of people but without taking risks and learning new things life just becomes a routine. Dull and boring but really all it takes is a little time and creativity to find that something that just may get you in a happy place. Yes, time is precious and tight but if you are having fun and experiencing something new- time does not matter. I have learned this the hard way. Being a nurse I see on a daily basis how this affects so many people and I always respond like this- just get out there and do it now before the chance to do it goes away.

With that said... I totally free-styled in the kitchen today. No set menu or recipe, just opened the fridge and the pantry and threw a few things together. Warning- this may not always work especially if you really do not feel comfortable in the kitchen but once you start to know what flavors go together then the experimenting gets easier and a lot more fun. Here we go-

What you will need: (may vary depending on what is in your fridge)
Pork tenderloin:
1 1/2 Lbs pork tenderloin
1 Tsp garlic powder
1 Tsp dried oregano
1 tsp ground cumin
1 tsp dried thyme
1 Tbsp Evoo
1 Tsp butter
Salt & pepper
1/2 C red wine (one that you would drink!)

How to make:
Mix all the spices and rub on the tenderloin. On medium high heat place a skillet and add the evoo and butter. When the butter melts, sear the pork for 5-10 minutes on each side until a nice crust forms. Place in an oven safe pan, pour the wine on top and let it finish cooking in the oven at 350 degrees until internal temperature of 150-160 degrees. This will usually take about 30 minutes per pound of pork. Take it out of the oven and let it rest- DO NOT cut right away otherwise the juices will not redistribute properly.

Pasta with mushrooms:
16 oz whole wheat spaghetti
1 Tbsp tomato paste
1/2 C white wine (one that you would drink!)
1/2 C marinara sauce
2 C cleaned & chopped baby portabella mushrooms
1 Tsp dried basil
2 cloves of minced garlic
1 Tbsp Evoo
1 Tsp butter
Salt & pepper
Ketchup
Parmesan or pecorino romano cheese

How to make:
Boil pasta as directed in the instructions of the box. In a separate pan on medium high heat, add the evoo and butter and garlic and cook for about 2 minutes *be careful because garlic burns fast and it will get bitter*. Add the mushrooms, season with salt and pepper and saute for a couple of minutes- just until you see the mushrooms change color Add the wine and allow to cook for 2 more minutes. Add the paste, marinara basil and sprinkle some of the cheese - mix well. Drain the pasta (leave a little of the water in the pot) and add the mushroom sauce and mix everything well. At this point anything else is game- taste the pasta and if you want to add a little sweetness add a little ketchup (trust me this works wonders to balance the acidity in most red sauce pasta sauces). Add more seasoning and cheese as desired.

~Enjoy!