We also had to get some new kitchen accessories including new dishes and mugs and an awesome new knife set. Oh my goodness I love my new knives!! We got a great set on sale at J.C. Penney's. I can't believe how much I love the new apartment in general, but a having a kitchen to love is so important, especially for someone who loves to cook.
And now on to the food. I've cooked three meals that are blog worthy so far in the new place, but I couldn't find my camera, so two of them will have to wait until I load the photo from my phone.
Today's dinner menu is a combination of pork, pineapple, bell pepper, and pasta. I like to call Pineapple Bell pasta. The reason for the name will become apparent after I break down the ingredients.
2 boneless pork loins
1 can pineapple chunks
1/3 box campanelle pasta
1 bell pepper, any color
1 bottle of hawaiian marinade
It is a pretty simple ingredient list, and the "Bell" in the dish name does double duty because there are bell peppers and campanelle pasta. Campanelle translated from Italian to English means little bells or trumpet flowers which are in the shape of bells. This type of pasta is one of my favorite types of pasta because it maintains its texture and looks very pretty on a plate.
How to make it:
1. Place the defrosted pork loins in a plastic container with a lid. Coat them completely with the marinade and add a little more sauce than you think is necessary. Place the container in the refrigerator for approximately forty-five minutes.
2. When the meat is done marinating remove it from the fridge and put the water on to boil to prepare for making the pasta. (You may add olive oil and/or salt to the water) Once the water is boiling poor the pasta into the water and let it cook for around ten minutes or until al dente.
3. While the pasta is boiling, cook the pork in a frying pain, turning it often. The marinade will caramelize on the pork. When the pork is almost done cooking (about 7 or 8 minutes on medium heat), add 1/2 of the can of pineapple chunks and chopped bell pepper to the
pan as well as half the pineapple juice.
4. When the pasta is fully cooked, drain the pasta and then add it to the pan to coat it in the pineapple juice and marinade mixture that has become the sauce.
5. Plate. Serve. Enjoy your Pineapple Bell pasta!
Here are some pictures so that you can see what the finished product should look like.
How do you like our new dishes? Pretty aren't they?
This dish can also be made with chicken, and also with the meat chopped up so that it can cook faster. I can also recommend adding fresh basil leaves as well as fresh ground pepper.
I hope you enjoy this dish as it is a household favorite around here.
Until next time happy experimenting and enjoy what you eat!
