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In the age of technology, text messaging has fast become one of the most frequent methods of communication. Especially if one has a teenager in their home. I happen to have a bright, enthusiastic 17-year old girl, Alex. She's just about the most amazing person I know. She'll be excited I said that in print.
Meals with Midgi: What's for Dinner? 102313 AE 1 Capital City Weekly In the age of technology, text messaging has fast become one of the most frequent methods of communication. Especially if one has a teenager in their home. I happen to have a bright, enthusiastic 17-year old girl, Alex. She's just about the most amazing person I know. She'll be excited I said that in print.

Photo By Sarah Day | Ccw

Spiced pork tenderloin goes well with root vegetables.

Wednesday, October 23, 2013

Story last updated at 10/23/2013 - 2:11 pm

Meals with Midgi: What's for Dinner?

In the age of technology, text messaging has fast become one of the most frequent methods of communication. Especially if one has a teenager in their home. I happen to have a bright, enthusiastic 17-year old girl, Alex. She's just about the most amazing person I know. She'll be excited I said that in print.

Unlike her older sister Sami, Alex has no desire to be in the kitchen; unless it's to forage for food or drink. She states that her apathy toward cooking is connected more to her strong dislike toward cleaning up the mess. As I refuse to clean up after her, she's relegated to leftovers and whatever she can microwave.

This apathetic attitude does not deter my darling Alex from texting me every day around 5 p.m., inquiring about dinner. Her messages may vary in verbiage, but the message is consistent - what's for dinner. Sometimes I get the full, "Hi mom, what's for dinner?" Sometimes just the simple "dinner tonight?" And, when she's grouchy or really hungry I get the singular "food." Not even a question mark. Just the word "food." Ahhh...the civility of communication isn't quite dead.

Yesterday was no different than any other day, the standard text from the lovely daughter, "What's for dinner?" Ugh! I think. This was a particularly hectic day. I'm heading out of town for three days, so I had to get several things done at the office, go to my scheduled massage at 5 p.m., pack for my trip and make sure the house and kitchen were clean for my friend who was staying here with Alex. Oh, and I had to update my blog as well as send in my next article for the Capital City Weekly. Dinner? Who has time to cook? Yet, the family must eat, and since I'm a food enabler, I had to make something.

I open the fridge and see what I can find. Eureka! I had a nice pork tenderloin roast that would cook up pretty quickly. Ummm...asparagus, perfect. I had planned to roast some potatoes with the asparagus, but Alex made such a charming appeal for mashed potatoes I couldn't resist. The girl is fortunate she's so darn cute.

OK roast in oven, check. Asparagus in oven, check. Potatoes on boil, check. Although I was up late getting all my last minute tasks completed, it was nice to feed my family a good meal.

A good meal doesn't have to take a lot of time or work. Simple ingredients, a few minutes and viola! You have a tasty meal in about 30-40 minutes.

This week I give you a three for all. Main course and two sides, for the on-the-go family. Please let me know your thoughts about this go-to meal.

Until next time,

Eat and enjoy,

Midgi

Pork Tenderloin

2-3 pound pork tenderloin roast

Old Bay seasoning (amount needed will be determined by the size of your pork tenderloin and how spicy you like it).

Preheat oven to 375 degrees. Wash and pat dry roast. Liberally cover roast with Old Bay seasoning. Cook for 25-35 minutes until roast is cooked through. Let stand for 3-5 minutes before serving. This will help it to remain juicy.

Asparagus

1 bunch asparagus

½ lemon

2 cloves garlic, finely minced

1 tablespoon olive oil

Cut hard ends off of asparagus. Place on baking sheet and drizzle with olive oil. Sprinkle minced garlic and salt and pepper on top. Toss and spread out to make even layer on baking sheet. Place in 375 degree oven with roast. Cook about 25 minutes.

Mashed Potatoes

5 medium sized Yukon gold potatoes washed and diced

¼ cup heavy cream

2 tablespoons butter

Fresh chopped parsley

Salt and pepper to taste

Place chopped potatoes in pot and cover with cold water. Add liberal amount of salt. Bring to boil and reduce to med heat. Cook until potatoes are fork tender. Drain and mash with hand masher or mixer. Add heavy cream and butter. Add additional salt and pepper as needed. Fold in chopped parsley.

Kelly Moore, a.k.a. Midgi, writes and cooks from Juneau. Visit her blog, www.mealswithmidgi.com, for additional stories and recipes. She may be reached at midgi@ mealswithmidgi.com.


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