in the kitchen: a lazy kitchen week ahead

I almost blew off writing this week’s “in the kitchen” post. Thanks to a major fibro flare up (major in regards to severity, that is, but hopefully not in regards to length), I am not feeling much like a functioning human being. I do not think I will ever get used to the way flare ups steal your brain function. Anyway, this means that not only will time in the kitchen need to be cut back, but also that it is just extremely hard for me to focus and organize. Nonetheless, I did manage to throw together a very simple menu plan for the week, featuring lots of fresh tomatoes as our garden tomatoes are finally ripening

IMG_7339Breakfasts.

As per usual, a mix and match of eggs, bacon, oatmeal, apple slices with peanut butter, faux sausage, etc. And there are a batch of pumpkin waffles in the freezer, as I made extra when Gray and I had them for supper last Monday. The exception will be on Thursday morning, as that is Max’s birthday. His usual request is donuts and chocolate-dipped strawberries.

Lunches.

Again the usual for Max. The “goodie” needs to be simple this week as I’m not up for making cookies today. So probably just a doctored-up brownie mix. I’m making a huge batch of the new linguine recipe (more on that in a moment) tonight for supper, so there will be leftovers for a few days worth of lunches for Annie and Rich. Will also be making a huge batch of goulash for freezer lunches for Rich. Otherwise, the usual–fruit salad, yogurt, etc.

Supper.

Sunday: linguine with fresh tomatoes, rosemary bread

Monday (the evening that Rich and Annie can’t be home for supper): for Max–mozzarella sticks; for Gray–frozen pizza; for me–probably will just wait to eat chips and fresh homemade salsa with Rich when he gets home at 9:30 and we watch the latest Fear the Walking Dead

Tuesday: faux chicken sandwiches, leftover pizza salad, shoestring fries, key lime pie

Wednesday: chimichangas, quesadillas

Thursday: since it’s Max’s birthday, we’re indulging his Taco Bell obsession

Friday: out to eat to celebrate Max’s birthday (delayed because Annie has to work Thursday)

Saturday: cheesy baked eggs, blueberry pancakes, sausage, orange smoothies

*****

Shocking as it may be, I managed to stick to last week’s plan almost perfectly. I supposed to try a new recipe for rolls on Thursday, but instead had Rich pick up a loaf of Wegmans’ organic rosemary olive oil loaf that we all love so much. I did try the other two new recipes I had on slate–a rice pudding recipe and the linguine with fresh tomatoes. Both were awesome! The rice pudding I made strictly by the recipe, the linguine I fiddled with a bit.

*****

Linguine with Fresh Tomatoes

8 oz. box linguine

3-4 medium tomatoes, chopped

2-3 jalapenos, chopped (original recipe called for 6 green onions instead)

1/3 cup grated Parmesan (original recipe called for 1/2 cup)

4 tsps dried basil

2-3 cloves garlic, minced

1 tsp salt

1/2 tsp pepper

(original recipe also called for 3 Tbsp butter)

Cook linguine. Meanwhile, in a large bowl, combine the tomatoes, jalapenos, Parmesan, basil, garlic, salt, and pepper.

Drain the pasta. (This is where the butter comes in in the original recipe. You are to toss the pasta with the butter until it’s melted.) Add linguine to tomato mixture; toss.

It was ridiculously good without the butter, but I’m sure it would be with the butter as well.

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