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Menu Plan for Winter II: Week 9, Tuesday
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Daily Recipes:
Pasta Puttanesca with Tuna
Brussels Sprouts with Mustard Sauce
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
Another Italian dish with as many variations as Italians.... Use any type of olives that you have on hand, or a combination
Pasta Puttanesca with Tuna
Total time: 25 minutes
A simple pasta with Mediterranean flavors. Tuna is not a traditional ingredient, but it makes a more substantial main course for our way of eating. In Italy, this would be served without tuna, as a pasta course.
Ingredients:
- 1 1/4 cups (4.2oz, 125gr) penne, rigatoni or other bite-size pasta
- 1 tbs olive oil
- 1 tbs chili powder
- 1 medium onion
- 1 green bell pepper
- 3 cloves garlic
- 2 tbs capers
- 1/2 cup green olives mine were stuffed with anchovies
- 1 tsp dried basil
- 1 tsp dried oregano
- 15oz (450gr) whole tomatoes
- 12oz (360gr) tuna, canned (tinned)
Instructions:
- Cook pasta according to package directions.
- Chop onion, pepper and mince garlic.
- Cut olives in half.
- Drain tomatoes (do not reserve liquid) and roughly chop.
- Heat oil in medium nonstick skillet. Add onion, pepper, garlic and chili powder. Sauté until onion is tender.
- Add chopped tomatoes with their juices from chopping, capers, olives and herbs. Simmer, uncovered until thick, about 10 minutes.
- Drain and flake tuna. Add to sauce and simmer 5 minutes longer.
- Drain pasta, toss with sauce and serve.
Brussels Sprouts with Mustard Sauce
Total time: 25 minutes
This is a simple dish. The mustard adds a bit of pleasant sharpness to the sprouts, going well the with mild cabbage flavor.
Ingredients:
- 12 - 16 Brussels sprouts I normally serve 6 - 8 per person
- 1 tbs Dijon-style mustard
- 1/2 cup (4oz, 120ml) milk
- 1 tsp cornstarch (maizena, corn flour)
- 1/2 tsp dried thyme
Instructions:
- Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored.
- Put them in a small saucepan, add about 1/2" (1.25cm) water, cover and cook over medium heat until just barely tender, about 15 minutes. Check by piercing with a knife - it should go in fairly easily but with a little resistance. Try not to overcook or they tend to get bitter.
- When done, remove from heat and drain.
- Put sprouts into a serving bowl and cover with the pan lid.
- Put the pan back on medium heat and add the mustard, milk, thyme and cornstarch, whisking well.
- Heat to boiling, whisking, until thickened.
- Pour over Brussels sprouts and serve.
Cooking schedule: 25 minutes |
Open, drain tuna |
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