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Menu Plan for the week of March 15, 2013:  Thursday's Recipes

Pasta with Mediterranean Meat Sauce
Mock Spinach Soufflé

Cooking time:  40 minutes for menu      Cooking schedule: see below for instructions

      Non-traditional pasta sauce, but with the flavors of the countries surrounding the Med.

Pasta with Mediterranean Meat Sauce          Preparation and cooking time:   35 minutes
     Sherry and paprika from Spain; olives from Italy, Spain and Greece; feta from Greece; red peppers from France; capers and tomatoes from everywhere... An International dish!

8oz (250gr) ground beef (mince)
1 red bell pepper
1 large onion
2 cloves garlic
1/4 cup (2oz, 60ml) sherry
1/4 cup (2oz, 60ml) beef broth / stock
15oz (450gr) whole tomatoes
2 tsp paprika, smoked if available
1 tsp oregano
1 tsp basil
1 tbs olive oil
1/3 cup green and black olives, mixed
2 tbs capers
3oz (90gr) feta
4oz (120gr) linguini or other long pasta

Cook pasta according to package directions.  When done, drain.
Roughly chop the pepper and onion.  Mince the garlic.  Roughly chop tomatoes, reserving all juices.
Heat 1 tbs oil in nonstick skillet. Add the paprika, onion, pepper, garlic, and sauté over medium heat for 5 minutes.  Add the beef and sauté, breaking it up as it browns.  Add the tomatoes, juices, sherry, stock and herbs.  Bring to a boil, reduce heat and simmer, uncovered until the sauce reduces and thickens, about 20 minutes. 
Pit and roughly chop the olives. Cube the feta.  Stir the olives and capers into the sauce and simmer another minute.  Remove sauce from heat and gently stir in feta.  Spoon over pasta and serve.

Mock Spinach Soufflé                                     Preparation and cooking time: 40 minutes
     Another recipe whose origins are lost in the mists of time.  It's delicious, easy and helps me get my weekly ration of spinach.  Even non-spinach lovers are happy with this.  With a bit of bread and a salad it can also make a light lunch.

8oz (250gr) frozen spinach
2 eggs  (you can substitute 3 egg whites)
1/2 cup Greek yogurt or sour cream
1/4 cup grated Parmesan
pinch of nutmeg
1 tsp olive oil

Thaw spinach (use microwave, hot water or saucepan) and thoroughly squeeze out excess moisture.  In medium bowl beat eggs well.  Add yogurt, Parmesan and nutmeg.  Mix well.  Add spinach and mix well.  Lightly oil a small baking dish.  (I use a 7 inch square glass baking dish)  Pour in spinach and bake at 400F (200C) for 30 minutes or until set.  Remove and serve directly from baking dish.

Cooking schedule: 40 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet, baking dish, pot and colander for pasta Turn oven on, 400F (200C) Put water on high heat for pasta Thaw spinach Grate Parmesan Oil baking dish Whisk eggs Add yogurt, Parmesan, nutmeg to eggs, combine Add spinach, mix well. Spoon into baking dish, bake Chop onion, pepper, mince garlic

Sauté paprika, onion, garlic, pepper Chop tomatoes, reserving all juices Add beef to skillet, brown Add tomatoes, sherry, stock, herbs, boil Reduce heat, simmer Chop olives Cube feta Start to cook pasta    10 - 15 minute break while pasta cooks Drain pasta Add capers, olives to sauce, heat through Remove spinach Remove sauce from heat, add feta, stir Spoon sauce over pasta, serve

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By Katie Zeller

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