Monday, 9 September 2013

Week Two: Meals, Shopping List, Recipe

·         Minestrone Soup (with bread rolls)
·         Chicken Parmesan (with salad and bread)
·         Penne with Roasted Vegetables (and garlic bread)
·         Red Lentil Dahl with Pulao Rice
·         Black Bean Wraps, Mexican Rice and Pico de Gallo
·         Jacket Potatoes (with beans, cheese and salad)
·         7-Layer Taco Dip (with corn chips)

Shopping List


®   Bread rolls
®    
®   Coriander (ground)
®    
®   Cumin
®    
®   Cumin seeds
®    
®   Garam masala
®    
®   Garlic
®    
®   Ginger
®    
®   Navy beans
®    
®   Red lentils
®    
®   Small pasta shapes
®    
®   Pasta sauce
®   Avocadoes x 6
®   Mozzarella
®   Baked beans
®   Mushrooms
®   Basmati rice
®   Grated cheese
®   Black beans
®   Italian herbs
®   Cardamom pods
®   Grated parmesan
®   Cayenne pepper
®   Onions
®   Cinnamon sticks
®   Tinned tomatoes x 4
®   Corn chips x 2 bags
®   Eggs
®   Flour wraps
®   Carrots
®   Greek yogurt
®   Peas (frozen)
®   Green bell pepper x 1
®   Bread crumbs
®   Large potatoes x 10
®   Zucchini (Courgette) x 4
®   Lemon juice
®   Salad
®   Lettuce
®   Butter
®   Lime juice
®   Summer Squash x 2
®   Pepper
®   Penne
®   Saffron
®   Red Peppers x 2
®   Sea salt
®   Green beans (frozen)
®   Sliced olives x 2 jars
®   Celery
®   Taco seasoning
®   Potatoes
®   Tomatoes x 5
®   Chicken (or Quorn)
®   Vinegar
®   Oil (I usually use coconut oil)
®   Whole cloves


Penne with Roasted Vegetables
·        2 red peppers, cut into strips
·        2 zucchini (courgette), cut into cubes
·        2 summer squash, cut into cubes
·        Mushrooms, halved
·        1 onion, sliced into strips
·        Oil
·        Salt, pepper, Italian herb mix
·        1 lb penne pasta
·        3 cups pasta sauce
·        1 cup grated cheese
·        1 ½ cups frozen peas
·        Grated parmesan
·        2 Tbs butter, cut into small pieces                                

1.     Roast peppers, zucchini, squash, mushrooms, and onions with oil, salt pepper & herbs until tender at 230C; about 15 minutes. Stir if needed.
2.     Boil pasta about 6 minutes, until al dente.
3.     Toss pasta, vegetables, sauce, cheese, peas, salt & pepper (to taste) all in a large bowl. Mix until combined. (I just boiled the pasta in a too-large pot and added the veggies after the pasta was drained, to save on dishes)
4.     Pour mix into a large casserole dish. Top with parmesan and butter. Bake at 180C until top is golden and cheese melts, about 25 minutes.

This makes a LOT of food. We have four children, and usually manage to get through large meals easily, but this made enough for a huge lunch the next day! I found it completely delicious and I think it would be a perfect meal for a large crowd.

No comments: