Meal-Plan 8 - 14 January 2011

Saturday: Salmon-Zucchini-Spaghetti
Sunday: Fridge-Stuff, nothing special - too lazy to cook
Monday: Bucatini Amatriciana
Tuesday: Chicken something
Wednesday: CBC - hubby has still to choose
Thursday: Hopefully Chinese. Will have to
Friday: There's a new Pizzeria just a few meters from our house - will have take-out-Pizza to celebrate the weekend :-))

Fridge and Pantry Clean-Up: All must go!!!

Yep, I've decided to totally clean out my fridge, freezer and pantry by New Year's Eve, so I can start spick-and-span into the new year 2011.

Freezer shouldn't be too difficult, I only have some frozen left-overs and ice-cream there. Pantry contains mainly Pasta, bread-mixes, cans of veggies (beans and corn) and cookies. I should be able to whip up something and have a nice and clutterless (and empty) kitchen. And of course then I can go shopping :-)))

Foodwaste 03/12/10

Uhm, ehm, maybe only the unfortunately compulsory piece of bread? Really, I cannot remember - oh wait:

some old carrots
a piece ov very old cauliflower

Thanks to the dog there wasn't anything else :-))

Fusilli Salsiccia e Cime di Rapa (Italian Sausage and Turnip Greens)

This is a traditional recipe from Apulia, although you should cook this with orecchiette-Pasta and not with Fusilli. Oh well....

You need:
Italian Sausage
White wine
Cime di Rapa (wikipedia gives these to me as Turnip Greens, it is the leafy part - I'll show pics) If someone knows how these are called in English, please let me know!!!
Peperoncino
Pasta (orecchiette or any short pasta you like)
Onion
Olive-Oil

Info:
These are the Cime di Rapa. Cima is the Italian word for "top, end, summit" and Rapa is a turnip.

 

Preparation:
Put on pasta-water. Dice a small onion and cut the sausages in small pieces. Fry both in olive-oil until crispy and brown, add some peperoncino and a nice shot of white wine. Have a nice glass yourself. Let simmer until the wine is almost evaporated. Meanwhile prepare the Rapa: We only need the leaves and the little flower-parts, not the stems. You can strip or peel off the leaves from the stems. Wash and then throw in with the sausages. You might need to add a bit of boiling water (from the pasta-pot). Be aware that a big bag of Rapa will turn into an almost-not-there part once cooked, similar to fresh spinach. Cook the rapa for some minutes. Meanwhile your pasta should be ready. Drain well and throw in with the rapa-sausages-sauce, mix well. Serve hot and covered in fresh parmesan cheese!!!
Note: Since the sausages usually are quite salty and peppery, you won't need to add other spices to the sauce!

Mealplan 27 November - 03 December

Saturday:
Sunday: It's my father-in-law's 70th birthday, so we'll celebrate in a restaurant.
Monday: Bucatini amatriciana
Tuesday: CBC
Wednesday: Pasta e Ceci (Pasta and Chickpeas)
Thursday: Something Indian
Friday: I'd love to go for Pizza. Let's see ;-))

Foodwaste 26/11/10

I haven't done any foodwaste for a long time. A lot was going on and I had almost no time for blogging. I'll try toi keep up again for december and then of course throughout the next year.


- some pasta with sauce
- celery sticks from god knows when
- some yoghurt which was even older than the celery.....
- probably something else, but I cannot remember

CBC - Spaghetti with Lemon-Lamb-Sauce

This was on request of my Mom. And it was awesome!!!! I'll make this one again, that's for sure!

The cook-book is still this one: Pasta, Zabert Sandmann, 2000, page 70

Ingredients: 

400gr Lamb 

100gr bacon

1 big onion

1 bouquet of dandelion or rocket

2 tablespoons olive oil

1 clove garlic

400gr Spaghetti

1/8 l white wine

1/4 l veggie-broth

freshly ground pepper, salt, nutmeg

1 teaspoon lemon-peel

150gr Crème Fraiche or Cream

6 tablespoons lemon-juice

Preparation:

1. Cut meat and onion in small dices. Wash and dry dandelion or rocket. 

2. Heat oil in a skillet, fry meat for circa 5 minutes and then drain the oil in a small bowl (and put aside for the moment). Add garlic and onion to the meat and fry some more.

3. Bring water to a boil and cook spaghetti.

4. Add drained oil, broth and wine to the meat and season with salt, pepper, nutmeg (I left it out) and lemonpeel. Let simmer for another 10 minutes.

5. Stir in Crème Fraiche and Lemon juice, lower heat and let simmer another 10 minutes.

6. Drain Spaghetti and mix well with sauce, decorate with dandelion.