Pasta Primavera

Pasta, Vegetarian

009Hey guys! So I made this yummy vegan meal this past weekend. You could totally add cheese or chicken if you wanted to =)

Ingredients
1 pound of rigatoni (or whatever pasta you have on hand)
2 carrot, sliced 1 onion, chopped
2 cloves garlic, minced
2 celery stalks, chopped
1 medium zucchini, sliced
1 head small head of broccoli, chopped
1 container of mushrooms, sliced
1 medium yellow squash, sliced
1/2 bell pepper, any color, cut into thin strips.
1 cup red wine
1 jar prepared marinara sauce
1 large can of crushed tomatoes
1 teaspoon Italian seasoning (dried thyme, oregano, basil)
1 tablespoon tomato paste
1 heaping tablespoon of sugar
salt and pepper to taste

Directions

Bring a large pot of salted water to a boil.
In a large dutch oven, cook down your veggies, about 8 minutes. Add salt and pepper.
Next, add in your tomato paste and garlic. Stir well.
Time for the hooch =) Add in your wine and reduce down, about 3 minutes or so. Combine you crushed tomatoes and jarred sauce to the veggie mixture. Sprinkle in your herbs, sugar, and more salt and pepper to taste.
Cook your pasta.
Add your pasta to your sauce. ENJOY!!!!!

Pan Roasted Cod cooked in Thyme Butter

Seafood

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This is one of the girls’ favorite meals; fish cooked in butter. It is super light, despite all the butter. I served with a side of the girls pasta and peas that they love (Steam fresh bag)

INGREDIENTS
1/2 stick of butter
2 6-ounce cod fillets
1 full hand full of fresh thyme, chopped
salt and freshly ground black pepper
INSTRUCTIONS
Melt butter in a skillet over medium heat. Add in thyme and cook for a minute or so.
Add salted and peppered cod fillets to skillet in a single layer; cook 4 on the first side and 2 minutes on the second side. It should be opaque in the middle.

White Wine Roasted Chicken

Chicken, Dips, Dressings, and Spreads

Simple and delicious!

White Wine Roasted Chicken

Ingredients

1 large Whole Chicken
1/2 cup of olive oil
1 cup white wine- I used Pinot Grigio
salt and pepper

Equipment
Roasting pan, 10- to 12-inch oven-proof skillet, casserole dish, pie dish or other oven-proof dish

Instructions

Preheat the oven to 450°F. Place the rack in the lower-middle of the oven.

Make sure that you pat the chicken dry with paper towels.

Rub the chicken all over with olive oil. This will help the skin crisp and become golden. Sprinkle the chicken all over with salt and pepper.

Place the chicken, breast-side up, in the pan. Pour the white wine in the bottom of your pan. Cook about 30 minutes. The skin should begin to be turning golden brown.

Lower the oven to 400°F and roast the chicken for about another hour or so depending on the size of your bird.

Use your thermometer to check the temperature on the chicken near the end of the cooking time. . It is is done when it registers 165°F in the thickest part of the thigh, when the wings and legs wiggle loosely, and when the juices run clear.

Rest the chicken on a cutting board for about 15 minutes.

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Weekend Wrap Up and Weekly Meal Plan 2/28

Weekly Meal Plans

Happy Sunday, fellow foodies! Mine has been pretty good so far.  Yesterday I spent my morning with a few cookbooks to get some ideas for dinners and other meals this week.

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Went to the store with the girls. They really love to help out. They put things in the cart, cross things off the list, and occasionally if it is not busy, I let Becca push the cart.

Last night I had some family over. My cousin and his partner are vegans, so I was excited to cook something yummy up that everyone could enjoy. I made a delicious pasta primavera, which I will put up on the blog later today. I also made an olive oil and white wine roast chicken for the carnivores. I will add that recipe later as well.

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My neighbor gave me a code to try the company Blue Apron. Basically it is a food delivery service where they provide you with a recipe and all the ingredients. They have lots of options for you to choose from. We are doing the 2 recipes a week option. I will let you know how it turns out. Everyone that I know that has it loves it, though.

Here is what I plan on making this week.

Sun- Cod in Herb Butter

Monday- Blue Ribbon Meal #1- Seared Chicken and Potato Salad with Sweet and Sour Cabbage

Tuesday- Pasta and Chicken Leftovers

Wednesday- Roast Pork and Smashed Potatoes with Apple, Walnut, and Goat Cheese Salad.

Thursday- Pesto Pasta with Peas

Friday- Out

Have a great rest of your day! Enjoy this beautiful weather. Hopefully it is pretty where you are. 😉