Pasta with Broccoli, Olives and Capers
Tonight we used up some of the leftover, cooked spaghetti I had in the fridge. I heated up my wok, added a bunch of olive oil and quickly sauteed chopped garlic. I then added a bag of frozen broccoli (still trying to use up my endless stash of frozen and pantry foods), a tablespoon of capers, and two tablespoons of an olive spread. Once the broccoli had cooked through, I added the spaghetti and cooked it till warm. We ate it tossed with grated Gruyere and grated Parmigiano Reggiano. I also added a healthy glog of olive oil. It wasn't bad. And it was fast. And Dylie ate it. All is good in the foodmomiac household.
To drink, I had pureed crushed pineapple mixed with aged rum. I ran it through a strainer because it was a bit fibrous for my taste. It was good! (This was a cocktail intended to use up food from the pantry - small can of crushed pineapple.)
I'm thinking of going through my cabinets and freezer this weekend and posting some of the items to get ideas from you guys on dishes to make. Sound interesting?