Week One: Dicing
Pasta Salad
This week I chose to make a dish that I can eat for a quick lunch throughout the week.
Ingredients
-1 box of Tri color rotini
-2 bell peppers
- 1/4 of a red onion
- 1/2 of a cucumber
-1/2 cup of uncooked broccoli
-1 cup of cherry tomatoes
Dressing
-Olive oil
-Red wine vinegar
-Salt
-Lemon juice
-Black pepper
-Garlic powder
-Onion powder
-Italian blend (oregano, basil, thyme, rosemary, marjoram, sage)
-Crushed red pepper flakes
Process
I didn't use a recipe for the main part of the pasta salad because most of them are pretty similar so I just used vegetables that I enjoy. I eyeballed the amounts that I thought would work with the pasta. When preparing the dish, I started by boiling water and putting the pasta in. While it was cooking, I prepared the vegetables. I cut the tomatoes in half, roughly chopped the broccoli, then diced the cucumber, bell peppers, and tomatoes. Next I drained the pasta and put it under cold water for a little bit to cool it down to make sure it wouldn't over cook. After that I prepared the dressing by following a recipe for Italian dressing I found online by The Whole Cook. The final step was for me to mix everything together and refrigerate over night.
Reflection
I had most of the ingredients already at home. The few I needed to grab were red wine vinegar, broccoli, and a cucumber. I didn't mind picking up the vinegar because I can add it to my pantry and use it in the future. When I was cutting all of the veggies, I thought I would only need one bell pepper but after mixing everything together I decided to add one more. The cucumber I used was a bit watery in the middle, so before I diced it I cut part of the seeds out. For the dressing, I cut it in half because I didn't want to have extra. I also didn't have separate oregano and basil so I used the Italian blend I had. I tasted the dish right after combining the ingredients together and enjoyed it, but it is meant to be eaten cold instead of room temperature.
The recipe I used for the dressing was from The Whole Cook: https://thewholecook.com/easy-homemade-italian-dressing/
Pantry Description
My pantry isn’t well stocked. My staple items include olive oil, dry pasta, rice, sugar, soy sauce, several spices, salt. I could add more items such as vinegar, flour, white sugar, and canned goods. I have found the supplies I own to be adequate so far. They consist of a couple skillets, a pan, a pot, a chef's knife, baking trays, and cutting boards. One question I have about the importance of a food pantry essentials would be: What is the best way to keep one with limited storage space?
Comments
Post a Comment