I like those cooking articles in magazines, that instead of posting a recipe, they post a road map. Pick something from this column, and then from this column, and chose one of these and you have dinner!
My weeknight cooking is sometimes like that, especially with pasta. Usually I chose some sort of protein, some sort of vegetable(s), garlic, onions, herbs, and most likely, cheese. This is where I raid my fridge, using up bits of this and that, and since it’s mostly organic, this is real food.
Take tonight’s pasta for example: leftover chicken, zucchini made fancy by my julienne vegetable peeler, garlic, some fresh basil (added a little to early – next time I’ll stir it in at the last minute), some fresh grated lemon rind, salt, and lots of fresh ground pepper.
Served with some homemade bread and a salad from local greens, perfect.
This will be my entry for Heart ‘n Soul Blog Hop.
Cookbook Used: Pam’s Brain.