Cook's Challenge!

I'd add garlic , salt and pepper to the tomatoes with the parsley, toss the pork and pasta and sauce together with balsalmic vinegar. Open a bottle of white wine and add the berries

Yum yum!

Oh yeah!

Be right back.

Pork Italiano

extras: garlic, heavy cream, prepared shortcakes

Mix pork with garlic and fresh parsley. Fry in oil. Drain and add puree. Simmer one hour.

Serve over cooked penne with additional parsley.

Mash berries lightly. Whip cream. Serve berries and cream over shortcakes.

Alrighty, Tina!

Pork and Pasta with Blackberry cobbler:

Extra Ingredients; Bisquick, butter, frozen soup mix veggies (onion, carrots, peas, etc.)

While your meat is cooking, place the pasta in a glass bowl with enough water to cover and a drizzle of oil. Put in the microwave for 10-15 minutes to speed the cooking process - or completely cook the pasta in the microwave to speed your cooking/prep time.

Crumble the pork in a large skillet, sprinkle with a bit of salt and pepper and cook until brown.

Drain well.

Return the pork to the skillet along with the pasta, frozen veggies and partially cooked pasta. Add the tomato sauce. Cover with lid and cook on simmer until veggies are done (about 10 minutes). Stir occasionally.

For the Cobbler:

Mix the bisquick, water and Splenda in a bowl according to package measurement directions.

Melt the butter in the bottom of a baking dish. Add the blackberries. Pour the bisquick over the top. Bake in the oven at 350 for about 20 minutes - until top is golden brown.

Best served warm with a scoop of ice cream.

The pork and pasta sort of has a history at my house.

These days I use ground venison instead of pork because it is healthier.
There are a dozen combinations with those ingredients and a few tweaks, including adding a can of cream of mushroom soup - that one my husband LOVES. He labeled it "boy scout stew" because it reminded him of something they used to cook over the campfire.

Tomato sauce (tomato paste and parsley plus some water and maybe fresh tomatoes, with ground pork added) over penne pasta with blackberry shortcakes for dessert.

Very cool, Tina. I love it when I pick a combo that people have actual experience with. It make for great recipes!

Perfect, Laura!

Thanks for sharing.

Can't think of anything better. These are ingredients I use all the time, except blackberries. Those I only use in season and just toss with sugar and chill, yum.

Hiiiiiiiiiiiiiii! It's YOU again!

Yay ... pasta!!!!

Some kind of pasta sauce over the penne, sounds terrific!

Light Dinner for and Italian Fall Evening


Tomato Soup with Meatballs and Escarole

Combine Pork with Salt, Pepper, Parsley, and Olive Oil, and Egg (1). Roll into small balls. Pan Sear until browned. Retain Drippings.

Heat Tomato Puree, Water, Olive Oil, Parsley, Salt, Pepper, and Porky Drippings. Add meatballs and chopped escarole (2).

Peppered Blackberry Timbales

Toss freshly, coarse ground pepper with sugar (3) in a baggie. Let sit.

Cook Pasta for 1/2 time required on box. Retain water.

Chop Pasta into smaller pieces.

Smush blackberries with back of fork. Combine with a little salt, pepper, and sugar (3). Heat gently.

Whisk in eggs (2) and a little pasta water (to thicken). Add chopped pasta. Bake in ramekins in a water bath. Chill. Turn out onto plates.

Top with peppered sugar (3) and brulee.

Interesting combination, John. Can I come to your house for dinner?

Yep, I'm late to the game but see my ideas up there. All sound great!!!

Come by and get me, Tina. John's recipe sounds awesome!

Thanks, all :)

I could go for any of these recipes! They all sound yummy. Ok, can you stop by and get me on the way as well...we have the "Iron Chef's", but I volunteer to be a judge.

We'll call it battle pork ...

Did somebody say Blackberry Cobbler...??? I'm trembling.... Tina!!! You rock! I make that too, but make more like biscuits from the Bisquick and place on top. Blackberry juice (or any fruit) then sort of bubbles up between some as they swell up and turn golden brown on top together.
Yummie.... ;-0
Sorry, got excited there, ha. The rest of your recipe idea sounds great too.
Take care.

Brown the pork and add to puree, a can of crushed tomatoes, and fresh parsley. Let simmer. Cook pasta and serve pork sauce over the top. A loaf of Italian bread to go with it. serve the blackberries over vanilla ice cream. Simple for the single.

I took one look at the word blackberries and nothing else mattered anymore...LOL
OMG....I just pruchased two raspberry plants and a second blueberry for the garden... MUST restrain myself...

I just made gooey butter cake last night and it would sooooooooooooo benice with blackberries.....

okay back tot he ingredients....

loaf of french bread
tons of fresh mild garlic
package of berry flavored jello

Mix jello according to package
load berries in to individual cups and pour over with jello mix.chill

simmer( or roast pork) with seasoning and tomatoe paste on low heat till internal temp reaches 155 degrees..Slice very very thin. Strain fats and grease from the pan drippings and mix with sliced pork and keep warm.
Meanwhile....prepare pasta to directions

Saute thinly sliced garlic till soft in olive oil..and mix in with pork and dripping sauce

Cut french bread in half lengthwise and pull some of the interior bread out....
strain pork from dripping sauce and stuff french bread and fresh chopped Italian parsley
cut into serving sized portions

toss pasta with dripping sauce and more fresh parsley

serve with a slice or two of pork sammiches

fresh berry jello for dessert

Ok...I'm going very 50's here.

Velveeta cheese, refrigerator pie crust and sugar

I would brown the pork in a little oil, when brown, add the tomato puree with a little bit of water, season with salt, pepper and parsley. Cook the pasta according to directions and stir drained pasta and Velveeta chunks into mixture just until cheese starts to melt and everything is heated.

Place the blackberries in ramekins, sprinkle with sugar and cover tops with pie crust, bake until bubbly and brown.

Extras:

- Crisp but fruity white wine, such as a New Zealand sauvignon blanc
- Cream
- Sugar

Tomato-Cream Penne with Blackberry Fool

Decant the wine and add a handful of blackberries, crushing some. Let stand until dinner is ready to serve, then strain blackberries out.

Brown pork and drain. Prepare creamy tomato sauce from puree, some non-blackberried wine, parsley and cream, seasoned with salt and pepper.

Cook pasta according to directions. Stir pork into tomato-cream sauce and serve over pasta, garnished with chopped parsley.

Crush the remaining blackberries. Whip more cream and sweeten with a little sugar, then fold the crushed blackberries and their juice in. Pour blackberry fool into glasses and set in the fridge until dessert time.

Drink the blackberry-infused wine throughout.

I take back my recipes, having read John M.'s. I'll go over to his house instead.

You are one of my official taste testers, Tara!

Nice, Rob!

I would eat that, Sue!

Nice use of the wine, Jonathan!

THanks!

It all sounds good to me. I like pasta and I like pork and berries and cream. Good one.

i didnt read your article or the comments. i just stopped by to show you how cool my name looks now and to add a link to my latest article which just happens to explain this generic comment....take care!