Tuesday: ??
Wednesday: Skillet baked orzo (from the ATK Vegetarian book)
Thursday: Fettuccine with Tomato-Browned Butter sauce (ATK)
Friday: Bulgur Salad with Grapes and Feta (ATK)
Saturday: Rice-a-Roni and roasted vegetables
I don't remember what we ate this Tuesday. This was the week I got really into the ATK Complete Vegetarian book, as you can see. I can't link to any of these recipes but I really recommend this cook book. It is full of insights and science and delicious recipes. Erik LOVED the Fettuccine recipe and the Bulgur salad and Orzo were tasty, too.
I made the Rice-a-Roni from scratch by first toasting the rice and pieces of pasta in a skillet with butter and chicken bouillon (usually I just break up spaghetti noodles into small chunks, but I had leftover, uncooked orzo so I used that instead). After they were toasty and browning I added the water and let it simmer until the rice was tender. We ate it on the side of a big portion of vegetables (broccoli, sweet potatoes, apples, brussels sprouts all cut small and roasted on a pan sprinkled with olive oil and season salt).
Wednesday: Skillet baked orzo (from the ATK Vegetarian book)
Thursday: Fettuccine with Tomato-Browned Butter sauce (ATK)
Friday: Bulgur Salad with Grapes and Feta (ATK)
Saturday: Rice-a-Roni and roasted vegetables
I don't remember what we ate this Tuesday. This was the week I got really into the ATK Complete Vegetarian book, as you can see. I can't link to any of these recipes but I really recommend this cook book. It is full of insights and science and delicious recipes. Erik LOVED the Fettuccine recipe and the Bulgur salad and Orzo were tasty, too.
I made the Rice-a-Roni from scratch by first toasting the rice and pieces of pasta in a skillet with butter and chicken bouillon (usually I just break up spaghetti noodles into small chunks, but I had leftover, uncooked orzo so I used that instead). After they were toasty and browning I added the water and let it simmer until the rice was tender. We ate it on the side of a big portion of vegetables (broccoli, sweet potatoes, apples, brussels sprouts all cut small and roasted on a pan sprinkled with olive oil and season salt).
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