What's Cooking 3.23-3.29

It was a great shopping day - I bought only local or organic produce and came way under my *dream* budget of $80! I spent $31.31 at Amazing Savings on the produce and $25.94 at Aldi, for a grand total of $58.38. I had to plan our menus carefully to use up lentils, brown rice, and other grains we already have in the pantry and that helped keep the cost low. Knowing that we are eating well and cheaply based on choices that rely on sustainable farming practices is just fantastic.

Here's what we're eating this week:

Monday:
Kusherie (Egyptian Lentils)
Green Salad

Tuesday:
Leftovers

Wednesday:
Fusilli, Swiss Chard and Garbanzo Beans (recipe below)
Green Salad

Thursday:
Potato Leek Soup with Pesto (using pesto stored in my freezer from my garden last summer)
Homemade Whole Wheat Rolls

Friday:
Pizza with homemade sauce and dough
Roasted Onions and Peppers
Spinach Salad

Saturday:
Sweet Potato Quesadillas (recipe provided last week, but we didn't have them because my parents surprised us with a visit and treated us to dinner)
Steamed Broccoli


Sunday:
Butternut Squash and Chickpea Stew
Couscous
Spinach Salad

Fusilli with Swiss Chard and Garbanzo Beans (and optional bacon)
I have some bacon in the fridge so I will cook a few slices to flavor the dish, but I don't miss the flavor if it's not on hand.

Total time: 25 minutes
Serves 4

12 oz. whole wheat fusilli or rotini pasta
1 bunch Swiss Chard (1 lb.), tough ends trimmed
1 slice bacon, cut into 1/2 inch wide strips (or 2 Tbsp. of olive oil if not using bacon)
1 clove garlic, minced or pressed (I usually add more)
1/4 tsp. crushed red pepper
2 cups of cooked garbanzo beans/chick peas (I prepare mine from dried or use 1 15 oz. can)
2 Tbsp. fresh lemon juice
Grated Parmesan cheese if using bacon (optional, but very tasty)
Crumbled Feta cheese if not using bacon (again, optional but very tasty)

1. Heat large covered pot of water to boiling on high. Add salt and pasta and cook as label directs.
2. Meanwhile, cut ribs and stems from Swiss chard leaves. Cut ribs and stems into 1-inch pieces; cut leaves into 2-inch pieces. Rinse Swiss chard in large bowl of cold water;swish to remove any dirt. Transfer chard to colander. Do not spin dry.
3. In 12-inch nonstick skillet, cook bacon on medium-high until browned, stirring occasionally. With slotted spoon, transfer bacon to tea towel to drain. Reduce heat to medium. To bacon fat in skillet (or a couple of tablespoons of olive oil) add garlic and crushed red pepper; cook 30 seconds stirring constantly. Add Swiss chard, beans, and 1/2 teaspoon salt. Cover and cook 2 minutes or until chard begins to wilt. Uncover and cook, stirring occasionally, 5 minutes longer or until stems are tender-crisp.
4. Drain pasta, reserving 1/4 cup cooking water. Return pasta to pot. Stir in Swiss chard mixture and lemon juice until combined. If mixture seems dry, add reserved cooking water. Top with optional Parmesan or Feta cheese.

Recipe adapted from Good Housekeeping magazine.