Cacio e Pepe is literally cheese and pepper and that’s all that’s in this. It’s hard to tell from the picture but basically you use a bit of the pasta water to melt the cheese in to a sauce that coats the pasta. This absolutely simple and stunning dish is the perfect crowd pleaser that involves little work. Simply perfect.
I keep skipping weeks but somehow we’ll live I guess. I need to queue up more recipes too I guess I’ve been slacking on that as I ramp up other things in my life so what else is new? We’re going to an ice cream festival tomorrow so I’m not sure how that will affect dinner 🙂
Saturday leftover soup and salad
out @ friends house
Sunday okonomiyaki, boiled eggs
bruschetta chicken with caprese salad
Monday teriyaki chicken and rice, salad
bubble and squeak, spiced beans
Tuesday split pea soup, popovers, carrots/hummus
breakfast for dinner (Omelettes, yogurt, fruit)
Wednesday teriyaki chicken and rice, salad
bubble and squeak, spiced beans
Thursday split pea soup, popovers, fruit
salmon, couscous, mixed vegetables
Friday leftovers
pasta with roasted red pepper cream sauce
Bruschetta Chicken
Caprese Salad
Teriyaki Chicken and Rice
Split Pea Soup
Black Pepper Popovers
Bubble and Squeak
carrots
apples
fruit
salad
cherry tomatoes
basil
cabbage
brussel sprouts
bell peppers
milk
eggs
split peas
chili beans
cereal
cat food
frozen broccoli
chicken (sm)
hummus
good mozz
Not only will this week be the start of Eurovision but also we get to see Civil War on Sunday so I’m going to try and do my prep on Saturday instead and we’ll see what happens with that! This weeks menu inspired by things in my freezer I’m trying to use up and many jalapenos.
Saturday leftover chickpea curry
cheesey polenta with tomatoes and spinach
Sunday salad, boiled egg, yogurt
Tom Yum Goong, pickled carrots and cucumber, rice
Monday scotch eggs, salad, apple
bean and fajita vegetable burritos
Tuesday dumplings, garlic-ginger bak choy, orange
chicken kerala, rice
Wednesday scotch eggs, salad, fruit
baked salmon, couscous, mixed vegetables
Thursday dumplings, garlic-ginger bak choy, orange
chicken kerala, rice
Friday leftovers
spinach and aspargus pasta
scotch eggs
vegetable dumplings
chicken kerala
garlic-ginger bok choy
tom yum goong
picked carrots and cucumber
fajita veggies
apples
oranges
salad
tomatoes (6)
limes (3)
bok choy
carrots
mushrooms
zucchini (2)
green pepper (3)
jalapenos (12)
cucumber
onions
sour cream
eggs
milk
refried beans
ginger
wonton wrappers
cereal
shrimp
I love falafel. I love chickpeas and spices and the delicious tangy yogurt sauces that always come with it but what I don’t really like is lentils. So when I saw this recipe at first I was skeptical but even though I used to crappiest form of lentil they came out so delicious and so perfectly seasoned that I was nibbling them right out of the oven!
A simple staple that goes with all sorts of foods, this cornbread like most others, whips up in about 5 minutes of work and tastes moist and fluffy and delicious. Perfect with chili, soups, stews, or even as a quick breakfast with cream or jam.