I cooked up some bacon yesterday that had to get cooked or tossed. I only
had a bacon sandwich, so lots of bacon to use today. Had a bag of spinach in
the fridge, some green onions, both ready to turn if not used soon.

I cooked a half box of whole wheat penne pasta, and then sautéed the chopped
green onion with some chopped garlic in some olive oil and a small slice of
butter. When they softened, I added the spinach, chopped, and let it wilt,
and added the leftover bacon, chopped into bits. Set it all aside while I
made a white sauce and added half and half, skim milk when it needed even
more liquid, salt&fresh ground pepper. Once that cooked through I added
about a tablespoon of tomato paste and a little white wine and added in the
veggies and bacon, some parmesan cheese and mixed thoroughly. It was yummy
and I have lunch tomorrow and another meal after that.

--
Cheryl, who will do some extra time on the wii fit or the treadmill tonight.

Cheryl wrote:
> I cooked up some bacon yesterday that had to get cooked or tossed. I
> only had a bacon sandwich, so lots of bacon to use today. Had a bag of
> spinach in the fridge, some green onions, both ready to turn if not used
> soon.
>
> I cooked a half box of whole wheat penne pasta, and then sautéed the
> chopped green onion with some chopped garlic in some olive oil and a
> small slice of butter. When they softened, I added the spinach,
> chopped, and let it wilt, and added the leftover bacon, chopped into
> bits. Set it all aside while I made a white sauce and added half and
> half, skim milk when it needed even more liquid, salt&fresh ground
> pepper. Once that cooked through I added about a tablespoon of tomato
> paste and a little white wine and added in the veggies and bacon, some
> parmesan cheese and mixed thoroughly. It was yummy and I have lunch
> tomorrow and another meal after that.

That sounds so good!

Yesterday, the kid cooked up (and ate!) two pounds of bacon, so I had
plenty of grease to use. I cooked up the onions for the red beans and
rice in the grease, and also threw a tablespoon into the rice before
cooking. It was yummy.

James got paid early, so we went and splurged on avocados, which are
actually quite cheap here now -- sixty-nine cents each for mediums. We
got eight of them, and James is going to make a BIG bowl of guacamole to
go with the leftover beans and rice for dinner. We also still have lots
of romaine/tomatoes/olives, so we'll have a salad along with that.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Cheryl wrote:

> I cooked up some bacon yesterday that had to get cooked or tossed. I only
> had a bacon sandwich, so lots of bacon to use today. Had a bag of spinach
> in the fridge, some green onions, both ready to turn if not used soon.
>
> I cooked a half box of whole wheat penne pasta, and then sautéed the
> chopped green onion with some chopped garlic in some olive oil and a small
> slice of butter. When they softened, I added the spinach, chopped, and
> let it wilt, and added the leftover bacon, chopped into bits. Set it all
> aside while I made a white sauce and added half and half, skim milk when
> it needed even more liquid, salt&fresh ground pepper. Once that cooked
> through I added about a tablespoon of tomato paste and a little white wine
> and added in the veggies and bacon, some parmesan cheese and mixed
> thoroughly. It was yummy and I have lunch tomorrow and another meal after
> that.

Huh... with us, it was the spinach which needed to be used right away, but
we had a very similar meal. We didn't make a white sauce, just lightly
tossed the pasta (fettuccine, in our case) with olive oil and we had
toppings added at the table: sautéed spinach, crumbled bacon, grated cheese,
and sautéed sugar snap peas. There were green onions in there somewhere too,
I believe, but Lin would be the one to give the full details.

Bob

"Cheryl" > wrote in message
...
>I cooked up some bacon yesterday that had to get cooked or tossed. I only
>had a bacon sandwich, so lots of bacon to use today. Had a bag of spinach
>in the fridge, some green onions, both ready to turn if not used soon.
>
> I cooked a half box of whole wheat penne pasta, and then sautéed the
> chopped green onion with some chopped garlic in some olive oil and a small
> slice of butter. When they softened, I added the spinach, chopped, and
> let it wilt, and added the leftover bacon, chopped into bits. Set it all
> aside while I made a white sauce and added half and half, skim milk when
> it needed even more liquid, salt&fresh ground pepper. Once that cooked
> through I added about a tablespoon of tomato paste and a little white wine
> and added in the veggies and bacon, some parmesan cheese and mixed
> thoroughly. It was yummy and I have lunch tomorrow and another meal after
> that.
>

Sounds really good!

Bob Terwilliger replied to Cheryl about our similar dinners:

> Huh... with us, it was the spinach which needed to be used right away, but
> we had a very similar meal. We didn't make a white sauce, just lightly
> tossed the pasta (fettuccine, in our case) with olive oil and we had
> toppings added at the table: sautéed spinach, crumbled bacon, grated
> cheese, and sautéed sugar snap peas. There were green onions in there
> somewhere too, I believe, but Lin would be the one to give the full
> details.

I ended up naming this "Fettuccine Two-Ways." In skillet one there was
1/4 lb. diced bacon that I rendered down till crispy, then removed said
bacon and drained most of the grease off. Then I added some chopped
green garlic and carrot shavings. Toward the end I added the sugar snap
peas only cooking enough to warm and still very crispy. I think that
particular pan took all of 12 minutes to prep and cook.

Cooking alongside in Deep skillet two was sautéed julienned red pepper
and onion. Besides the normal salt and fresh ground pepper I sprinkled
some crushed red pepper flakes for a little kick. Then I added the baby
spinach and a splash of white balsamic vinegar. This simmered down quite
quickly. It took about the same amount of time in prep and cooking.

The pasta was the regular fettuccine, but I splashed a little olive oil
on it, ground some fresh pepper and topped it with fresh chopped basil.
At the table you could put on as much or as little of the two vegetable
dishes. I also grated some of Vella Cheese Factory's aged Dry Jack
instead of a Parmesan. Of course, there was the left over crispy bacon
crumbles. Everything is better with bacon.

It made for a light, Spring/Summer type meal.

Hell, if I added chicken it could have very well been one of my
iterations of Linda's Chicken Surprise! ;-)

--Lin (no Peeking Duck here)

"Cheryl" > wrote in message
...
>I cooked up some bacon yesterday that had to get cooked or tossed. I only
>had a bacon sandwich, so lots of bacon to use today. Had a bag of spinach
>in the fridge, some green onions, both ready to turn if not used soon.
>
> I cooked a half box of whole wheat penne pasta, and then sautéed the
> chopped green onion with some chopped garlic in some olive oil and a small
> slice of butter. When they softened, I added the spinach, chopped, and
> let it wilt, and added the leftover bacon, chopped into bits. Set it all
> aside while I made a white sauce and added half and half, skim milk when
> it needed even more liquid, salt&fresh ground pepper. Once that cooked
> through I added about a tablespoon of tomato paste and a little white wine
> and added in the veggies and bacon, some parmesan cheese and mixed
> thoroughly. It was yummy and I have lunch tomorrow and another meal after
> that.
>
> --
> Cheryl, who will do some extra time on the wii fit or the treadmill
> tonight.


Yum!

Dimitri

BTW bacon freezes quite well.

Dimitri