As I have stated on many an occasion one of the things we do regularly is cook up meals and lunches at the same time and tonight was no exception.
A quick meal of organic pasta with passata was tonights meal and tommorows lunchs.
It is staple for us with various combinations and permutations and allows me to cook up any excess vegies that happen to be in season and freezes and reheats well for lunches. At the moment we have a major excess of zucchini so I pile these in and they bulk out the meal. You need to use what is at hand no point in wasting it or buying something just to have the exact ingredients you need. Improvisation is the key to eating seasonally and having staples like passata gives you a lot of flexibility to go with it. It is again a skill to look at a pile of food and go I can make X with that and it will be solid but not necessarily blogable meal (or maybe it is 🙂 )
So tonight’s recipe was
- 500 grams of chicken mince (could be bacon, salami, sausages or any other type of meat, beans or none at all)
- A lot of zucchini (in this case about 5 large zucchini)
- Large onion
- 5 cloves of garlic
- Salt and pepper to taste
- Chilli to taste
- Bottle of passata or a couple of jars/tins of tomato’s
- 2 table spoons of homemade pesto
- Teaspoon of sugar.
Dice onion and brown, add meat and brown, crush garlic and add for a minute or two. Add the zucchini or other season vegetables and passata some water, salt and pepper to taste, chilli and sugar and cook for about 20 minutes giving it a good stir regularly
At the same time boil a lot of pasta. I did a full 750 gram bag of organic whole grain pasta tonight.
Once cooked down and vegies are soft. Turn off heat and add homemade basil pesto and stir through. As I said freezes well and makes a great and cheap lunch
Serve with a nice green side salad.