Menu Week of Jan. 1
Spaghetti Puttanesca (see recipe below and/or go to Karinaâ€™s gluten-free goddess blog)
Lunch: Black-eyed Peas in crockpot with rice
Dinner: Steak, salad, brown rice sautÃ©ed with mushrooms and onions
Eggplant & Pea Curry (Gourmet Slow Cooker cookbook p. 90)
Dal (Gourmet Slow Cooker cookbook p. 94)
Boiled then sautÃ©ed new small pototoes (pressure cook 1st, sautÃ© stovetop)
Cranberry Mango Chutney (Slow Cooker Cooking cookbook p. 83)
Salmon (Price Chopper gets it fresh on Thursdays)
Curried Quinoa Pilaf (Great Veg. Cooking Under Pressure cookbook p. 174)
Friday (yay, it’s Shabbat!)
Whole Chicken (crockpot or roast in oven)
Millet Pilaf (Great Veg. Cooking Under Pressure cookbook p. 169)
From karina at gluten-free goddess blog
1/2 package brown rice spaghetti [6 oz.] such as Tinkyada Pasta Joy
extra virgin olive oil
4 cloves garlic, chopped
1 14-oz. can fire roasted diced tomatoes with juice [Muir Glen is tasty]6-8 anchovies in olive oil – veggies & vegans can skip these
1 tablespoon chopped jalapenos
1 tablespoon rinsed capers
1 tablespoon basil pesto (I used 2 tablespoons)
1 splash balsamic vinegar
2 shakes of hot pepper flakes
Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package directions, just until al dente [do not over cook]. Meanwhile, pour a generous amount of extra virgin olive oil into a deep skillet and heat it gently over medium heat. Toss in the garlic and stir for a minute; add the tomatoes, anchovies, jalapenos, capers, basil pesto and a splash of balsamic vinegar. Shake some hot pepper flakes in, to taste. Stir and cook until the pasta is al dente. Drain the pasta and pour it into the skillet; stir gently for a minute to coat the strands. Serve in warm shallow bowls with torn off pieces of bread to soak up any sauce left in the bottom of the bowl. (I didnâ€™t have any GF bread, but if I had, it wouldâ€™ve been delicious to dip it in some of the sauce.)
The pesto recipe I make is from one of the Silver Palate cookbooks (either the red or the white one). I made it with walnuts (which I always keep on hand in the freezer) exactly as the recipe specifies, though in the past have combined walnuts and pine nuts â€“ however, I didnâ€™t have any pine nuts, so I made it with all walnuts. Either way, itâ€™s yummy. When itâ€™s finished (and it takes about five minutes to make it), I spoon it into an ice cube tray. Each ice cube spot fits about 2 tablespoons of pesto. Then I freeze it. And when itâ€™s frozen, I pop them out and put them into a ziplock bag and stick it back in the freezer. They defrost in just a couple of minutes. By the way, it is important not to put too much garlic in â€“ it can ruin the pesto â€“ believe me I know â€“ Iâ€™ve done it! Better to put less in and add more as needed.
Makes 2 cups, enough to sauce 2 pounds of pasta; makes 32 tablespoons of pesto which fit into an ice cube tray with 16 spots (2 tablespoons in each spot).
2 cups fresh basil leaves, thoroughly washed and patted dry
4 good size garlic cloves, peeled and chopped
1 cup shelled walnuts
1 cup good quality olive oil (I use extra virgin)
1 cup freshly grated imported Parmesan cheese
Â¼ cup freshly grated imported Romano cheese
Salt and freshly ground black pepper, to taste
1. Combine the basil, garlic and walnuts in the bowl of a food processor. Mix.
2. Leave the motor running and add the olive oil in a slow, steady stream.
3. Shut the motor off, add the cheeses, a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, then scrape out into a bowl and cover until ready to use. Can also put in ice cube tray as described above.