Chili
Remember chili week? Well, go back and check it out.
Not so exciting this week but oh so necessary sometimes.
Saturday, February 28, 2009
Sunday 3/1
March. Oh the anticipation. The hope for the garden beds, the yard work, the sitting in the sun reading a book, grilling, jogging...I could go on forever. What is it about spring that gives you a new hope for the remaining year? I am not sure it is one thing, it's the whole thing. Sorta like the picture of the hope and new beginnings we have in Christ. It's the whole thing!
So, I have 3 boys. They are no longer wearing their clothes gently. I mean how can children put holes in the knees of NEW pants during the winter??? Seriously??? I have up until last year been fine in hand me downs. I am down to having a few shirts left over for the next one. So with spring ahead of us the boys will need new clothes, all 3 of them! Which leads me to the menu this week.
Spring cleaning the cabinets. Dalton and I spent an hour yesterday pulling out things in the cabinets. Combining things, seeing what we had, like that 5lb bag of cream of wheat. We then made a menu and I think with all the things I have on hand I will spend about $50 at the grocery store this week. The rest of the $$ is being put in an envelope for clothes.
Rotisserie Chicken (or roasted if you don't have a rotisserie)
Corn
So, I have 3 boys. They are no longer wearing their clothes gently. I mean how can children put holes in the knees of NEW pants during the winter??? Seriously??? I have up until last year been fine in hand me downs. I am down to having a few shirts left over for the next one. So with spring ahead of us the boys will need new clothes, all 3 of them! Which leads me to the menu this week.
Spring cleaning the cabinets. Dalton and I spent an hour yesterday pulling out things in the cabinets. Combining things, seeing what we had, like that 5lb bag of cream of wheat. We then made a menu and I think with all the things I have on hand I will spend about $50 at the grocery store this week. The rest of the $$ is being put in an envelope for clothes.
Rotisserie Chicken (or roasted if you don't have a rotisserie)
Corn
Saturday, February 21, 2009
Saturday 2/28
Pasta Fagioli with Sausage
1 tablespoon extra-virgin olive oil
1 1/2 pounds sweet or hot bulk Italian sausage, or links, casings discarded
1 large carrot, finely chopped
2 to 3 ribs celery, finely chopped
1 onion, finely chopped
3 to 4 cloves garlic, finely chopped
1 bay leaf
2 sprigs rosemary (or dry eq.)
3 to 4 sprigs thyme (or dry eq.)
Salt and pepper
One 32-ounce container (4 cups) chicken broth
One 18-ounce can cannellini beans
1 cup ditalini pasta
Grated pecorino-romano or parmigiano-reggiano cheese, for serving
Crusty bread, for mopping
1. In a soup pot, heat the EVOO, 1 turn of the pan, over medium-high heat. Crumble in the sausage and cook, stirring, until browned, 3 to 4 minutes. Add the carrot, celery, onion, garlic, bay leaf, rosemary and thyme; season with salt and pepper. Cook until the vegetables are softened, about 5 minutes.
2. Add the chicken broth, beans and 2 cups water, cover the pot and bring the soup to a boil over high heat. Stir in the ditalini, lower the heat and simmer until al dente. Discard the bay leaf and rosemary and thyme stems.
3. Serve the soup in bowls with a drizzle of EVOO and lots of cheese. Serve with bread for mopping.
http://www.rachaelraymag.com/recipes/30-minute-meals/pasta-e-fagioli-with-sausage/article.html
1 tablespoon extra-virgin olive oil
1 1/2 pounds sweet or hot bulk Italian sausage, or links, casings discarded
1 large carrot, finely chopped
2 to 3 ribs celery, finely chopped
1 onion, finely chopped
3 to 4 cloves garlic, finely chopped
1 bay leaf
2 sprigs rosemary (or dry eq.)
3 to 4 sprigs thyme (or dry eq.)
Salt and pepper
One 32-ounce container (4 cups) chicken broth
One 18-ounce can cannellini beans
1 cup ditalini pasta
Grated pecorino-romano or parmigiano-reggiano cheese, for serving
Crusty bread, for mopping
1. In a soup pot, heat the EVOO, 1 turn of the pan, over medium-high heat. Crumble in the sausage and cook, stirring, until browned, 3 to 4 minutes. Add the carrot, celery, onion, garlic, bay leaf, rosemary and thyme; season with salt and pepper. Cook until the vegetables are softened, about 5 minutes.
2. Add the chicken broth, beans and 2 cups water, cover the pot and bring the soup to a boil over high heat. Stir in the ditalini, lower the heat and simmer until al dente. Discard the bay leaf and rosemary and thyme stems.
3. Serve the soup in bowls with a drizzle of EVOO and lots of cheese. Serve with bread for mopping.
http://www.rachaelraymag.com/recipes/30-minute-meals/pasta-e-fagioli-with-sausage/article.html
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