Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Links to this week's
Menu Plan and Recipes
Menu
Friday
Saturday
Sunday
Monday
Tuesday
Wednesday
Thursday
Shopping List
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Pesto keeps for a week or two in the fridge. You can store it longer by freezing it (in ice cube trays, then transferring to baggies) or by adding a layer (1/3 - 1/2") of olive oil to the container and refrigerating. I suggest the latter as we will be using it more often in the spring.
Spaghetti with Pesto Meatballs Preparation and cooking time: 35 minutes8oz (250gr) ground beef (mince) or ground turkey
3 tbs bread crumbs
3 tbs pesto
1 tbs red wine or white wine or stock
1 egg
Sauce
15oz (450gr) crushed tomatoes
8oz (240ml) tomato sauce
1 onion
2 cloves garlic
1 tsp dried basil
1 tsp dried oregano
2 bay leaves
1 tsp paprika
1 tbs olive oil
4oz (120gr) spaghetti (make a circle with thumb & index finger, about 1" (2.5 cm) - 1 1/4" (3cm) in diameter - your own personal pasta measurer that you can never misplace!)
2 - 3 tbs Parmesan for sprinkling
Cook pasta according to package directions.
Lightly beat egg with a fork. Add pesto, bread crumbs, wine and mix well, Add beef, mix well (use your hands). Form into meatballs, about 1 1/2" (5cm) in diameter.
Roughly chop onion and mince garlic. In large nonstick skillet heat oil over medium heat. Add paprika and sauté briefly. Add onions and garlic. Sauté until tender and onion is transparent, 7 - 8 minutes. Add tomatoes, sauce and herbs. Heat to a simmer. Drop the meatballs in carefully, trying to keep them separate. Cover and simmer until meatballs are done, about 15 minutes. Stir once or twice.
When pasta is done, drain and put into a large bowl. Spoon meatballs and sauce over the top, remove bay leaf, sprinkle with Parmesan and serve.
1/3 head cauliflower
1/4 cup (2ozm 60ml) chicken stock
1 tbs Dijon-style mustard
2 tsp prepared horseradish
1/2 tsp dried tarragon
Cut cauliflower into pieces, put into a steamer basket and steam over water for 12 - 15 minutes, just until tender. Remove and drain water from pan.
Heat stock in the same pan. Add mustard, horseradish and tarragon, stirring well to combine. When hot, add cauliflower and stir gently to combine and heat through. Serve.
Cooking schedule: 35 minutes |
Add tomatoes, sauce, herbs to onions |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe