Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 
Share:
Share Share Share Share Share
Follow:
Share Share Share Share

Links to this week's
Menu Plan and Recipes

   Menu
   Friday
   Saturday
   Sunday
   Monday
   Tuesday
   Wednesday
   Thursday
   Shopping List


meat loaf
Mediterranean Meat Loaf with Pimiento Sauce

pasta herbs
Pasta with Olive Oil, Sage and Parmesan

carrots onions
Braised Carrots and Onions

 

Menu Plan for the week of Sept. 27, 2013:  Monday's Recipes

Mediterranean Meat Loaf with Pimiento Sauce
Pasta with Olive Oil, Sage and Parmesan
Braised Carrots and Onions 

Cooking time: 30 minutes for menu          Cooking schedule: see below for instructions

    We have the rest of the meat loaf for this dinner, with pasta and carrots.  Easy start to the week.

Mediterranean Meat Loaf with Pimiento Sauce                                   Time:  15 minutes

leftover meat loaf
leftover pimento sauce

Slice meat loaf, top with sauce and reheat - oven or microwave

Pasta with Olive Oil, Sage and Parmesan       Preparation and cooking time: 25 minutes
     I love the fried sage leaves, and if you like sage at all, 20 leaves are not too many!

1 cup dried pasta - fusilli, farfalle, something bite-size
2 tbs olive oil
15 - 20 fresh sage leaves   substitute 2 tbs dried
2 garlic cloves, minced
1/3 cup (1.5oz, 45gr) grated Parmesan - preferably freshly grated
black pepper

Cook pasta according to package instructions.  Drain. 
In same pan over medium low heat olive oil.  Add sage leaves and minced garlic and sauté for a few minutes.  Add drained pasta, toss quickly, remove from heat and add Parmesan and pepper. Serve.

Braised Carrots and Onions                                    Preparation and cooking time: 30 minutes
    
Sautéed onions and chicken stock bring out the natural sweetness of carrots as well as making this common vegetable a bit more interesting.

2 - 3 carrots
1/2 onion
1/3 cup chicken stock
1 tbs olive oil

Peel carrots, cut in half, then each half again so you have carrot sticks.  Cut onion 'half' in half again (vertically) and slice thickly - 1/4 inch (you will have 'quarter slices').  Heat oil in saucepan.  Add onions and sauté until tender and starting to brown.  Add carrots and stock.  Cook, covered, 15 - 20 minutes or until vegetables are done.  Remove cover, drain and serve.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan with lid, pot and colander for pasta,
dish for reheating meat loaf

Put water on high heat for pasta
Peel, cut carrots
Slice onion
Sauté onion
Decide how to reheat meat loaf
Slice meat loaf, top with sauce, set aside
Add carrots, stock to onions, cover, simmer

Start to cook pasta
Start to reheat meat loaf
   10 minute break
Back?
Mince garlic
Grate Parmesan
Drain pasta
Sauté garlic, sage leaves
Add pasta, toss
Remove from heat, add Parmesan
Drain carrots
Remove meat loaf, serve