'Doesn't look too shabby, does it? The meal was quite delicious, especially the pasta -- a concoction I riffed from the Penne with Potatoes and Rocket I saw a few weeks ago on Smitten Kitchen (who, btw, is going to spend some time with the Pioneer Woman on the ranch! Isn't this blogging world fun?). The salmon thing up front is just a salmon roulade from Trader Joe's that's stuffed with spinach florentine and coated in black peppercorn. It's pretty tasty, and super convenient. You just open the package, toss it in a Pyrex dish with some olive oil and bake for 10 minutes or so. That groovy, unique pasta behind it is tonight's specialty.
I'll call my dish
Pappardelle with Roasted Broccoli and Potatoes
1 lb. small red potatoes, sliced into 1/4-inch slices
Freshly ground black pepper
1 lb. broccoli, cut into florets, but with nice stem portion
Red pepper flakes
3 cloves garlic, pressed through a garlic press or minced
1 pkg. sprouted whole wheat pappardelle (I used Trader Joe's brand)
1/4 cup heavy cream
1/4 cup vegetable broth
Good long squeeze of fresh lemon juice
Preheat the oven to 400°F. Toss the potatoes with a bit of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet (I like to lined mine with parchment, as Deb suggested, and it made clean up so simple) and roast in the oven for about 15 minutes. Add the broccoli and red pepper flakes and roast for another 10 minutes, until all veggies are nicely browned.
Meanwhile, put a large pot of water on to boil for the pasta. Add a generous helping of salt and when the water is rockin' and rollin', add the pappardelle. Cook, stirring often, for 6 minutes. Drain and place the empty pan back on the heat. Add a few splashes of olive oil and toss in the garlic for 30 seconds before adding the roasted broccoli and potatoes. Mix the pappardelle in the pan and add the 3 liquids, stirring well. Add more salt and pepper to taste. Fork into mouth, preferably on a rainy night (is it ever!). Soul satisfying.
Back to my resolution. Don't laugh at what you see above or what I'm about to tell you. I keep a grocery inventory spreadsheet. I know, it sounds incredibly nerdy, but I don't care. I'll even admit that I enjoy putting together my spreadsheet and you know what else, my spreadsheet makes me happy. I use Google Docs so I can update it from work and home and I can see what I have to work with when I'm planning meals. Very handy, I tell ya. I may go a tad overboard on mine. The columns you can't see: Baking goods, Coffee/Tea, To Buy, Recipe Ideas. Should I be in food business or what?
I spend most of my budget on food and I'm fine with this. I love dining out, trying new restaurants as well as recipes. But right now I need to save save save so I'm looking to cut back on filling my grocery bags. It's difficult living where I do because I pass at least 4 great little groceries on my walk home from work. It's so tempting to step into Basic, Garden of Eden, or even my little corner bodega to see what entices me. However, I realize that I have plenty of food right at home that deserves my attention. As a kid, my dad used to always tease me that I complained that there was no food in the house yet he'd go into the cupboards and fridge and whip up something delicious. You were right, Dad!
The stuff on the left is my roommate's, but I have the whole big right side.
There you have it. A glimpse into my goods, my pantry, my big cold box of love.
The Home Food Project
Mission: Save $. Utilize the spreadsheet. Make do with what I have.
Exception: I can buy fresh fruits and vegetables. And some dairy as needed. Currently I have no butter. Butter is my favorite. Not sure how much longer I can go without it. I wanted to bake some blueberry muffins or chocolate chip cookies tonight, but alas.