Having your cake and eating it too.

Menu for 4/13:

•  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. 

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!

Back to the books!

Menu for 8/9:

• Shrimp Scampi
• Fettuccine Alfredo

Shrimp Scampi:

Shrimp, butter, lemon juice, parsley, salt & pepper, garlic, maybe white wine.

So this week it is back to the books; cookbooks that is. I received two cookbooks for Christmas and have since purchased 3 more so it is about time to put them to use. Both of this week's recipes come from a book that I bought about a week ago from "Used Book Superstore!", and yes that is the real name of the store. Well, I may have added the exclamation point. If you are unfamiliar with this place let me briefly enlighten you. Imagine the book section of your local thrift store, on steroids. That about sums it up; it has the same musty smell and weird selection just tons more of both. The book that the recipes are from is a gem; it is called "Cooking for 1 or 2" and was published in 1978. It is amazingly 70's-riffic and I am convinced that it was for the girls who just got married and had no idea what a kitchen was. It has a recipe for a baked potato. Awesome. My recipe for a baked potato; clean potato, wrap in tinfoil, put in 350° oven for 20 minutes, done. Well, after perusing the book a couple of times I've decided that I am going to try one of the "challenging" recipes with this Shrimp Scampi.

Fettuccine Alfredo:

Egg noodles, heavy cream, shredded Parmesan and Romano cheeses, butter, salt & pepper, a pinch of nutmeg.

This recipe is from the same book as the previous recipe. Again it is from the more "challenging" part of the book. The menu this week was a joint decision and I am going to state ahead of time that I think these recipes will not be too hard to complete and that I think I will finish at a rather normal time. I also think that they are going to taste delicious together, albeit really rich.

The camera that I normally use has been going through hissy fits as of late demanding that there is no memory card when there clearly is one. Hence I have been using the camera on my phone, so I apologize for the poor quality. I am hoping to replace the temperamental one soon but you, my dear readers, may have to put up with lesser quality photographs for a little while.

Gearing up for 1/12

Menu for January 12th

• Spaghetti Aglio E Olio
• Slow Roasted Tomato Garlic Sauce
• Steamed Broccoli
• Bratwurst Sausage

Spaghetti Aglio E Olio:

Dried spaghetti, good olive oil, whole garlic cloves, crushed red pepper flakes, fresh minced parsley, fresh shredded Parmesan and Kosher salt.

This is another of dear Ina Garten's recipes from "How Easy Is That?". I am looking forward to a less intensive entree and I am fairly certain that I know how to cook spaghetti so this should be a snap. Also, for those who want to know, 'Spaghetti aglio E Olio' translates to, spaghetti garlic and oil.

Slow Roasted Tomato Garlic Sauce:

Roma tomatoes, large yellow onion, garlic cloves, fresh basil, dried oregano, good olive oil, sugar, salt & pepper to taste.

As I told you at the end of last weeks post, I have decided to re-introduce myself to my Crock-Pot®. This recipe is how I am going to do that. Now I am sure that the above 'Spaghetti Aglio E Olio' is quite delicious on its own but my darling is on the type that he needs "red sauce" to truly enjoy pasta or pizza. Thus I am trying my hand at creating my own! This seems fairly straight forward so I am not expecting any surprises.

Steamed Broccoli and Bratwurst:

Broccoli, really hot water, bratwurst.

I don't really think that I need to elaborate on these things. I am not going to do anything fancy with anything in this step. Just cook them.

Onwards and upwards to 51/2!