From Rachel Ray’s Book of 10
— Fall Minestrone
2 tbsp EVOO
1/2 teas red pepper flakes
4 garlic cloves, chopped
3 Portobello mushroom caps, chopped
2 med onions, chopped
2 med carrots, diced
2 celery ribs, chopped
salt and pepper
2 stems of fresh rosemary
8 fresh sage leaves, thinly sliced
1 med zucchini, diced
1 small bunch of kale, chopped
1 15 oz can of cannellini beans, drained (northern white beans)
1 14 oz can of diced tomatoes
1 quart 2 cups veggie stock
Piece of rind of Parmigiano cheese (just used a couple small chunks instead)
1 cup ditalini pasta (used bow ties, cause they were in the cupboard)
Grated Parmigiano-Reggiano for topping
Heat med soup pot over med-high heat, add EVOO. Add red pepper, garlic, mushrooms, onions, carrots, and celery. Cook 5-6 minutes. Season with salt and pepper and add rosemary and sage. Add zucchini and greens and stir until wilted down (2-3 minutes). Add beans, tomatoes, stock, and cheese. Place lid on pot and bring to a boil. Uncover and add pasta. Cook 7-8 minutes at roiling simmer until pasta is al dente. Remove pot from heat. Remove rosemary stems and rind. Enjoy!
— Asiago Cheese Batard
Very very yummy. It turned into more a stew than a soup, but I like it like that. We had enough left over that I put half into a plastic container for leftovers and half into the freezer for later. I am definitely putting this recipe on my list.
— Pizza (J’s meeting night at our house, our guest brought pizza!)
— Pizza leftovers
— Spinach, Mushroom, and Mozzarella Calzones
Very yummy and so easy to make. Get a pizza crust, throw whatever toppings you want on the pizza crust, fold in half, cook in oven for ~15 minutes. Voila! Easy to eat calzones!
— Brats on the Grill
— Potato Chips
— Lazy, lazy… We had Boston Market.
— Spicy Shrimp and Penne with Puttanesca Sauce
1 lb penne pasta
1/4 cup EVOO
8 garlic cloves, chopped
2 teas red pepper flakes
8-10 whole anchovy fillets
1/2 cup black olives, chopped
3-4 tbsp capers, drained and chopped
1 14 oz can diced tomatoes
1 14 oz can crushed tomatoes
1 lb (24 count) peeled and deveined shrimp
2 handfuls parsley leaves, chopped
Boil a large pot of water, add and cook penne pasta. Heat a large deep skillet over medium heat. Add EVOO, garlic, red pepper, and anchovies. Break up the fish with a wooden spoon until they melt in the oil. Add olives, capers, and tomatoes. Bring sauce to a bubble and add shrimp. Cover the pan to cook the shrimp (3-4 minutes). Uncover and add parsley. Toss together pasta and sauce. Enjoy!
Definitely not as good as I hoped. It had all the flavors there, but they weren’t strong enough. It ended up being fairly bland. J and I agree that it would probably help to cook this in a pot all day. Then the flavors would have time to settle in. Unfortunately, I didn’t, so it really wasn’t that good. Probably going into the “not making again” pile.
Week summary/comments: J’s constant meeting day changes really threw me of this week. My meal plan just went out the window. I did a lot of improvising and throwing together. Thankfully we already had many of the ingredients in the fridge. (And brats in the freezer!) Next week, I actually have some recipes to tryout. Wish me luck.