22 June 2010

Cooking Adventures: Pesto Pasta with Beans

This is part of clearing out the food that we still have. Also, it's a tasty vegan meal! And easier than pie.

Step one: the beans. I have here 1/3 cup each of dried pinto, small red, and kidney beans. Sort to remove rocks, rinse well, cover with a few inches of water, bring to a boil, turn off the heat, and then let sit covered for an hour.

Cover with fresh cold water, and simmer for an hour. Drain.

While the beans are simmering, cook the pasta according to the package directions (I have fettucine, but something like rotini or medium/large shells would be better).

Drain the pasta. Combine beans and pasta and toss with one jar of pesto.

Serve hot, with parm if you want (but we don't have any). Delicious!

21 June 2010

Moving is hard pt. 1: food

What we have:
  • pasta
  • pesto
  • beans
  • tofu
  • Zat rice and a can of tomatoes
  • a chicken breast
  • apple pie
  • granola bars (good for travel)
  • craisins (travel)
  • sunflower seeds (travel)
  • cereal
  • pancake mix
  • syrup
  • chicken stock
  • carrots
  • blueberries
  • liquor
  • cooking oils
  • balsamic vinegar
Meal plans:
Monday: dinner: mashed potatoes, carrots, blueberries, apple pie
Tuesday: breakfast: waffles, blueberries
dinner: pasta, beans, pesto
Wednesday: breakfast: cereal
lunch: peanut butter sandwiches
dinner: Tuesday leftovers
Thursday: breakfast:
lunch: Sai Ram or India Dabar
Dinner: Tuesday leftovers
Friday: breakfast:
lunch: peanut butter sandwiches
dinner: Zatarain's with fried tofu
Saturday: brunch:
dinner: tailgate party
Sunday: breakfast:
dinner: pizza with friends, lots of liquor, give away some stuff
Monday: breakfast: dry cereal
lunch: pb
dinner: on road