- One pot pesto pasta, potatoes, and green beans
Ingredient list:
One large or two small boiling potatoes, fresh washed and trimmed green beans, thin pasta (like spaghetti or linguine), goat cheese.
Showing posts with label Mashed Potatoes. Show all posts
Showing posts with label Mashed Potatoes. Show all posts
Tuesday, April 12, 2011
Having your cake and eating it too.
Menu for 4/13:
One large or two small boiling potatoes, fresh washed and trimmed green beans, thin pasta (like spaghetti or linguine), goat cheese.
For reasons I can not explain, I have always been of the state of mind that having both pasta and potatoes on the same plate is something you just do not do. Sort of like how you don't drink soda before noon or how scrambled eggs are (normally) a breakfast food. It just is, that's why. Then I came across this little ditty. I am pretty sure that this recipe is going to rock my world view and I can not wait. The boy found this one in the book, when he brought it to my attention I noted that one can add what ever protein source one wanted to this and I bet it would still be really nom. He still has chicken sausage in the fridge; they are fully cooked but he needs to use them up. As for me, I am thinking of adding some tuna that has been kept in olive oil. I guess that I could use regular tuna if I wanted. I honestly do not know. We will have to see what Wednesday night holds. Stay tuned!
One large or two small boiling potatoes, fresh washed and trimmed green beans, thin pasta (like spaghetti or linguine), goat cheese.
Tuesday, March 22, 2011
*POW* ~WHOMP~ ▓BANG▓ !!!
Menu for 3/23:
Bangers:
Chicken sausage, veggie Italian sausage.
"Bangers" is British speak for sausages for those who are not in the know. Now you are in the know. Don't you feel special?
Mash:
Yukon gold potatoes, whole milk, creme fraîche, Dijon mustard, whole-grain mustard, dry mustard, salt & pepper.
This is another Ina recipe. When we were looking for recipes last week and came across the tuna sandwiches from last week we came across this one too. It was decided that this would be another on we would need to try but that the tuna would be first. I have a feeling that this one may be a little bit labor intensive than the tuna, but just as delicious. I also think that the "mash" (British speak for mash potatoes, look at how much you are learning today!) is going to be a bit 'knock you socks off' spicy with all the mustard. That will be just fine though, it is allergy season after all and who doesn't need their sinuses cleared a bit, right? I am intrigued to be working with dry mustard as I have never worked with it before. We also had to go on a little bit of an adventure because our local Trader Joe's didn't have it. I told my darling that by the end of this little experiment I think I am going to have one of the best stocked spice cabinets ever. I might need a whole room just for the different spices. Okay maybe not a room, but I will definitely be needing more shelf space.
- Bangers & Mash
Bangers:
Chicken sausage, veggie Italian sausage.
"Bangers" is British speak for sausages for those who are not in the know. Now you are in the know. Don't you feel special?
Mash:
Yukon gold potatoes, whole milk, creme fraîche, Dijon mustard, whole-grain mustard, dry mustard, salt & pepper.
This is another Ina recipe. When we were looking for recipes last week and came across the tuna sandwiches from last week we came across this one too. It was decided that this would be another on we would need to try but that the tuna would be first. I have a feeling that this one may be a little bit labor intensive than the tuna, but just as delicious. I also think that the "mash" (British speak for mash potatoes, look at how much you are learning today!) is going to be a bit 'knock you socks off' spicy with all the mustard. That will be just fine though, it is allergy season after all and who doesn't need their sinuses cleared a bit, right? I am intrigued to be working with dry mustard as I have never worked with it before. We also had to go on a little bit of an adventure because our local Trader Joe's didn't have it. I told my darling that by the end of this little experiment I think I am going to have one of the best stocked spice cabinets ever. I might need a whole room just for the different spices. Okay maybe not a room, but I will definitely be needing more shelf space.
Tuesday, January 25, 2011
Not Haggis! 1/26
Menu for 1/26:
Baby spinach, arugula, carrots, tomatoes, Parmesan, sesame soy ginger dressing.
I am fairly certain that we have gone through this salad thing before. This one is a little bit different but nothing too extravagant. The Parmesan is is iffy though; I might not put it in. I don't know yet.
Shepard's Pie:
Garlic mashed potatoes, ground bison, hodge podge veggies, mirepoix, roux.
It has been years and years since I have made a Shepard's pie. I used to make them when my little sister and brother were young and I lived at home, neither of which has been the case for a long time. I am predicting this to be rather simple; brown the meat, cook the veggies, mix with roux, cook potatoes, layer, cook the whole thing. I will let you know if there is anything that makes it more difficult. If you are wondering about the bison it is merely because I could and none of the beef looked good enough. Also if you are paying attention and noticed in the last two posts that I mentioned that I am something of a vegetarian and are wondering how I am going to eat this I will tell you. I have 'fake meat' and I plan on making my own little Shepard's pie with that. I'll take a picture so that you can see.
- Salad
- Shepard's Pie
Baby spinach, arugula, carrots, tomatoes, Parmesan, sesame soy ginger dressing.
I am fairly certain that we have gone through this salad thing before. This one is a little bit different but nothing too extravagant. The Parmesan is is iffy though; I might not put it in. I don't know yet.
Shepard's Pie:
Garlic mashed potatoes, ground bison, hodge podge veggies, mirepoix, roux.
It has been years and years since I have made a Shepard's pie. I used to make them when my little sister and brother were young and I lived at home, neither of which has been the case for a long time. I am predicting this to be rather simple; brown the meat, cook the veggies, mix with roux, cook potatoes, layer, cook the whole thing. I will let you know if there is anything that makes it more difficult. If you are wondering about the bison it is merely because I could and none of the beef looked good enough. Also if you are paying attention and noticed in the last two posts that I mentioned that I am something of a vegetarian and are wondering how I am going to eat this I will tell you. I have 'fake meat' and I plan on making my own little Shepard's pie with that. I'll take a picture so that you can see.
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