I have decided that I am going to make weekly menus. I have always wanted to do it, but never have. I am actually really excited about it. I am trying to stay price conscious though. I can't get carried away, which would be easy to do. The scallops for $25/lb are going to have to wait.
If you have any great recipes, pass them along! I will also post some of the good ones on here from time to time.
4 comments:
I'll just copy what you make. I hate to try and decide what to make.
If you come across anything quick/easy *and* delicious, please share! :)
OMG! I totally LOVE cooking now that I am a mom! I wasn't much of a cook before but I got to try out lots of recipes when I was home full-time. I tried to find a link to this to avoid typing the whole thing here, but I couldn't and I will try to be concise. We actually had this dish for dinner tonight!
Angel Hair with Roasted Fennel and Mozzarella
1 medium fennel (anise) bulb
1 whole garlic, cloves peeled (and cut in half if large)
2/3 cup diced canned tomatoes
1 Tbsp fennel seeds
1/8 - 1/4 cup olive oil
1/4 tsp crushed red pepper flakes
1 lb angel hair pasta
1 cup loosely packed fresh basil leaves
1/2 cup - 1 cup of diced bocconcini cheese (fresh mozzarella)
1/3 - 2/3 cup of fresh grated parmesan
Cut fennel into small pieces (omitting frizzy parts and cutting out the core). Toss fennel, garlic, tomatoes, fennel seeds, half of the olive oil and the red pepper flakes and then spread on a baking sheet. Bake at 400 to 450 (depending on your oven) for 35 to 45 minutes. Fennel should be tender and a bit browned. Cook pasta, drain and toss with remaining olive oil, roasted mixture, basil, mozzarella and parmesan.
SO YUMMY!!
That sounds DELICIOUS!
Thanks for the recipe! I actually made the Butternut squash gnocchi last night (link to the right) and it is super good!
Post a Comment