05 April 2011

An organizing challenge and a tasty recipe

Today I challenge you to tidy those kitchen drawers.

My nice clean and tidy cutlery drawer - no more crumbs
And an organized utensil drawer

Take 15 minutes today to go through your kitchen drawers and tidy them. Set the oven timer and then one by one, take them out of the cabinet and empty them. Tip any rubbish into the bin (crumbs especially seem to be attracted to top drawers) and wipe over the inside. Then go through what came out of it - only put back the things you use. Everything else can go into two piles - donate and toss. As each drawer is cleaned and tidied slide it back into place.  When the timer dings, put the drawer you are working on back, pick up the rubbish and take it to the bin and put the donate pile in the car to drop off next time you go out.

Penne Pasta Bake
This dish is perfect to make ahead and reheat. It also freezes and reheats beautifully.

500g penne pasta
1 tablespoons vegetable oil
100g minced beef
1 onion, diced
1/2 capsicum, diced
1 jar pasta sauce (or 2 cups homemade)
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
Pre-heat oven to 170 degrees Celsius. Cook pasta until just barely tender; drain thoroughly, and rinse with cold water to stop the cooking. Heat the oil in a frypan over medium heat, and brown the mince; drain off most of the fat. Add the olive oil and heat, then add the onion and capsicum and sauté until the vegetables soften.  Stir in pasta sauce. Add the cooked pasta, mixing well. Pour into a well greased lasagne dish. Flatten the top with the back of spoon. Mix the mozzarella and the Parmesan and sprinkle over the top of the pasta. Cover with foil and bake for 30 minutes. Remove foil and cook a further 5 minutes until the cheeses are golden.

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