A little late but here its is:
Monday: gourmet leftovers.
Tuesday: this is a maybe too honest record of what I fed my children today: chocolate müsli, rye bread with strawberry jam (a lot of it), quesadillas, an entire quart of yogurt, a lot of red peppers, carrots and celery sticks, chicken satay with peanut sauce and a whole lot of chocolate cake. In my own defense: I just didn't want cook and I knew that Ethan and I would go out for Indian food (Bombay House, it has been way too long) with friends, so at least the two of us would have real food. Also, it is my impression that my children want food every 12 minutes. I'm sick of it.
Wednesday: spaghetti with asparagus and lemon cream and a big mixed greens salad
Thursday: vegetable soup
Friday: Pizzeria 712 which we had to skip last week due to a quick but not so fun encounter with a stomach bug.
Saturday: Ethan has to work, so honestly: leftovers or sandwiches, whichever requires less effort on my part.
Sunday: Ethan's Crêpes.
edit:
Here is the recipe for the pasta.
Spaghetti with asparagus and lemon cream
from Donna Hay's cookbook, off the shelf
1 1/2 c cream (I replaced some of the cream with milk)
1 1/2 c chicken stock
1 tsp grated lemon zest
1/4 c lemon juice
3/4 c freshly grated parmesan cheese
14 oz spaghetti
1 lb asparagus, trimmed
1/4 c chopped parsley
sea salt and freshly ground pepper
Place the cream, stock and lemon zest in a frying pan over medium heat and allow to simmer rapidly. Gradually whisk in the lemon juice, then stir in the Parmesan cheese and cook for another 10 minutes or until the sauce has thickened.
Place the spaghetti in a large pot of lightly salted boiling water and cook until al dente. Drain.
Cut the asparagus into thirds and steam over boiling water until tender.
To serve, toss the spaghetti with the asparagus, lemon cream, parsley, pepper and salt.
Serves 4.
6 comments:
I am so with you! I like to cook, prefer to bake, but hate to be forced to cook and bake aaaaaalll the time. And as soon as they're fed: What's for dessert? what else do we eat today? Mommy, I'm sooo hungry. grrrrrrrrrr..
the aspargus/pasta recipe sounds great. What do you put into the cream?
your menu always sounds so interesting. i hope you enjoy your date at p712. it is always so delicious.
Here is the recipe for the pasta.
spaghetti with asparagus and lemon cream
from donna hay's cookbook, off the shelf
1 1/2 c cream (I replaced some of the cream with milk)
1 1/2 c chicken stock
1 tsp grated lemon zest
1/4 c lemon juice
3/4 c freshly grated parmesan cheese
14 oz spaghetti
1 lb asparagus, trimmed
1/4 c chopped parsley
sea salt and freshly ground pepper
Place the cream, stock and lemon zest in a frying pan over medium heat and allow to simmer rapidly. Gradually whisk in the lemon juice, then stir in the Parmesan cheese and cook for another 10 minutes or until the sauce has thickened.
Place the spaghetti in a large pot of lightly salted boiling water and cook until al dente. Drain.
Cut the asparagus into thirds and steam over boiling water until tender.
To serve, toss the spaghetti with the asparagus, lemon cream, parsley, pepper and salt.
Serves 4.
Dankeschön. :)
I cooked them today and we all loved it, except my big girl.. she was confused with the lemon taste - I used tarragon instead of parsley, as I love it with asparagus. (tarragon and asparagus.. what a world of words!)
anyway..again thankyou for the recipe.. will do it some many more times with fresh veggies.. today we did it with a last bag of frozen ones.
Das Pastarezept klingt phantastisch, und zufällig habe ich heute zwei Bio-Zitronen gekauft - wird definitiv morgen nachgekocht!
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