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spaghetti meatballs
 Spaghetti with Pesto

cauliflower horseradish
Cauliflower with

Menu Plan for the week of Feb. 8, 2013:  Monday's Recipes

Spaghetti with Pesto Meatballs
Cauliflower with Horseradish

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 minutes
     The pesto flavors both the meatballs and the sauce in this simple recipe.  They cook together in one pan making life a bit easier.

8oz (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
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.  

Cauliflower with Horseradish                           Preparation and cooking time:   20 minutes
    Horseradish and sharp mustard add a nice zing to cauliflower.

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
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
pot and colander for pasta, large skillet, medium bowl,
medium saucepan with steamer basket
Put water on high heat for pasta
Chop onion, mince garlic
Sauté paprika in oil
Add onion, garlic, sauté
Lightly beat egg
Add  pesto, crumbs, wine, mix
Add beef, mix
Make meatballs

Add tomatoes, sauce, herbs to onions
When simmering drop in meatballs, cover, simmer
Cut cauliflower, steam
Start to cook pasta
    Wee break while stuff cooks
Stir the meatballs
Grate Parmesan
Remove cauliflower
Heat stock, horseradish, mustard, tarragon
Add cauliflower, heat through
Drain pasta, put into bowl
Spoon meatballs/sauce over pasta
Serve all and eat

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