Summer Vegetable Spaghetti

Summer Vegetable Spaghetti


This pasta was inspired by the contents of my refrigerator and a jar of pasta sauce at the grocery store! Jarred pasta sauce has long been a staple in my cabinet as it was so inexpensive at Target in the US. Here, the same jar costs almost three times as much! One brand has a "summer vegetable" sauce and we tried it recently and really enjoyed the extra veggies. I just couldn't justify spending so much on what used to be one of our cheap meals, so I decided to use what I already had and I came up with this. You can also add any other fresh vegetables you have around, the possibilities are endless!

Ingredients:

2 courgettes (zucchini's), peeled if desired & chopped
2 whole tomatoes, chopped
1 small eggplant, chopped
1 red capsicum (bell pepper), chopped
6 mushrooms, minced
1 small onion, diced
2 cloves of garlic, minced
2 tablespoons of tomato paste
2 tablespoons of white vinegar
1/4 cup cold water
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/4 teaspoon black pepper
1 teaspoon basil
8 oz spaghetti noodles, cooked

Directions:

Heat the olive oil in a large skillet over medium heat. Add garlic, onions and bell peppers. Saute until the onion is translucent. (Prepare spaghetti noodles according to package directions.) Add the rest of your veggies, as well as the tomato paste, vinegar, water and spices. Mix well and cook until the zucchini is tender. Mix with spaghetti noodles and serve!

7 Day Menu Plan

March 8-14 2011 Meal Plan (corresponds with this shopping trip)

Breakfast Options:
we always have some sort of coffee in the morning.

1. Egg in a Hole's 
2. Veggie Omelettes
3. Oatmeal with fruit and nuts
4. Pancakes (James' favorite)
5. Crepes

Lunch Options:

1. Quesadillas
2. Tuna Melts
3. Veggie Sandwiches
4. BLAT's
5. Leftovers from Dinner

Snack Options:

1. Fresh Fruit
2. Yogurt
3. Pretzels/Rice Cakes
4. Cereal Bars
5. Oatmeal Blueberry Muffins 

Dinner Options:

1. Stuffed Pasta & Caesar Salad
2. Roasted Lamb & Roots
3. Stir Fry with Sweet&Sour Sauce
4. Vegetable Tian 
5. Summer Vegetable Spaghetti
6. Baked Potatoes & Salad
7. Veggie Sushi 

Dessert Options:

1. Oatmeal Raisin Chocolate Chip Cookies

Beverage Options:

1. Water
2. 100% Berry Juice
3. Speight's

March 8, 2011

This trip was supposed to include 5 days of meal planning, but I couldn't find ingredients for one of my meals (Baked Ziti), so I was a little overwhelmed to see such a high bill for so few meals. With that said, we are celebrating my husband's 28th birthday tomorrow, and are splurging with the NZ lamb for dinner! Breakfast will be apricot filled crepes, lunch will be BLT's (bacon is a treat at $10 for a small pkg, but it is humane and natural which is so worth it), and dessert will be German chocolate cupcakes! If the weather is nice, we might head to the beach, but a trip to the Warehouse is in order because we are still without a dining room table- and many other "essentials" for that matter!
By the way... it is going to take some getting used to celebrating birthdays and other occasions a day early here... technically my husband was born tomorrow (in the US), though here, his birthday was today (the 8th). Unsure of how to solve this predicament, we have decided to celebrate both days, or one or the other depending on circumstances! Anyways, on to another grocery trip! Hopefully I will get back to only shopping once a week again soon, otherwise, March is going to attack our bank account like a lion, not a lamb.

New World (Fendalton)

Sandwich Rolls-6pk: 3.25

Wheat Toast Bread: 2.49
Napkins(100pk): 1.95
Stuffed Pasta: 5.59-1.60: 3.99
Lamb Roast: 22.37
Bacon: 10.35
Doritos: 2.00
Arrowroot: 3.05
Foil (4.5M): 1.69
Coconut: 2.45
Tuna: 2.75x2: 5.50
Vinegar (750ML): 1.89
Yeast: 3.79
Maple Syrup: 3.85
Watties *Heinz* Sweet N Sour Sauce: 2.49
Gherkins *pickles*: 2.29
Pecans (70G): 2.85x2: 5.70
Apricot Jam: 4.19
Mint Jelly: 4.09
Cocoa Powder: 6.09
Coffee: 5.99
Fresh Rosemary (10G): 3.79
Nori: 3.99
Tortillas (10pk): 3.49x2: 6.98
Croutons: 2.99
Toothpicks: 1.09
Onions (4): 3.25
Red Kumara *sweet potato*: 2.67 (4.99KG)
Eggplant: 2.35x2: 4.70
Spring Onions: .99
Red Capsicum*bell peppers*: 1.49x2: 2.98
Cucumber: 2.35
Orange Kumara *sweet potato*: 3.03 (5.95KG)
Eco/Humane Eggs (15ct): 7.65
Speights Gold (12pk): 16.99
Broccoli: 1.15
Yellow Capsicum: 2.95
Spinach: 1.99 (19.99 KG)
Avocados: .99x2: 1.98
Carrots: 3.99 (1.5KG)
Parsnips: 1.91 (4.49 KG)
Organic Pumpkin Crown: 2.59
Iceberg Lettuce: 1.99
Meadow Fresh Milk (3L): 6.49
4 USA Oranges: 1.71 (1.99 KG)
Internal Red Tomatoes: 2.49
Gala Apples: 2.52 (1.99KG)
Twix, Mars and Snickers Bar: 1.85x3: 5.55-2.56: 2.99



Total NZD: 197.30
Total USD: 146.30

Coupon Savings: 4.16
Special Savings: 17.13
Total Savings NZD: 21.29
Total Savings USD: 15.78

March 4, 2011

part one is here.

Feeling good about this trip to New World!

New World (Fendalton)


Laundry Detergent: 7.29
Bread: 3.89-.90: 2.99
Chips: 2.35
Black Olives (500G): 4.95
Veggie Spirals (500G): 1.95
Spaghetti (375G): 1.95
Iceberg Lettuce: 1.99x2: 3.98
Curious Shiraz: 12.99
White Shrooms: 3.29
Chocolate Chips: 3.29
Tartare Sauce: 3.09-.60: 2.49
Pickles: 3.79
Bananas (2.99KG): 3.65
Avocados: 4x.99each: 3.96
Old El Paso Salsa: 3.29
Mainland Butter (500G): 5.65
Blueberries Punnet: 2.99
Strawberries Punnet: 1.95x2: 3.90
Angel Tomatoes: 2.49

Total NZD: 78.26
Total USD: 57.73

Coupon Savings: 1.50
Special Savings: 5.78
Total Savings: 7.28

March 2, 2011

March 1st marks one month of living in New Zealand, and I'm ready to get the hang of grocery shopping here. We've been flailing around just going to the store on demand, especially in light of the earthquake, and we all know that is a surefire way to drain your bank account and go over budget. I also tend to end up with a lot of random and incomplete meals when I don't meal plan!

One thing I have noticed is that almost everything is different here, compared to the US. For example, there is no Target, Wal Mart, Albertsons. or any other familiar grocery store. Even most of the brands are unfamiliar. But that is a-okay! I am enjoying learning the ropes of NZ grocery stores and discovering new brands, like Griffins Toffee Pops. I could keep them in business! As far as grocery stores, so far I have discovered Pak-N-Save, Countdown and New World. New World is my favorite, and contrary to what I've read elsewhere, it seems that for the most part, their prices are rather competitive and the shopping environment and selection is a lot higher quality in comparison. 

In general, prices seem to be higher on almost everything, though it is important to note that the shelf price includes tax! It's rather nice to see the total come to the simple total, not go up by almost 9% like it did in Louisiana. 

Vegetables and fruits are dirt cheap here, for the most part and there are road side stands everywhere. Organic is known as"spray free" and it seems that a lot of the produce is grown that way, so that is nice! 

If you live in New Zealand, I'd love it if you'd share your best tricks of the trade to getting good deals! If you can recommend a certain store or stand, please share!

For accountability purposes, at least during the month of March- and as long as there are no more devastating earthquakes, I will be unloading my groceries directly onto this space in my kitchen and will take a picture of my loot, and will then share it with you here on my blog. Feel free to call me out if you notice too many toffee pops! :)

New World (Fendalton)


Meadow Fresh milk (2L): 4.65
Lemons (2@5.55KG): 1.22
Sealord Tuna: 2 cans @ 2.75each: 5.50 [coupon for .92 off tuna]: 4.58
Doritos (300 G): 4.69
Frescarini Stuffed Pasta: 5.59
Parmesan Cheese (100G): 4.75
Frozen Blueberries: 6.89
Large Tomatoes: 2.49
French Press Coffee: 7.29-1.30: 5.99
Barker Fruit Syrup: 6.75 (mix with water- makes 6 Liters)
Brown Sugar (1KG): 2.00
Instant Espresso: 7.49
Pasta Sauce: 3.99
Newman's Own Caesar Dressing: 4.69
Old El Paso Tortillas: 4.49
Bulk Pretzels: 3.96
Angel Tomatoes: 2.49
White Flour (2.5KG): 3.89

Total: 80.60 NZD (tax AKA GST is included in the advertised price)
Total: 59.43 USD 

Coupon Savings: 2.22
Special Savings: 5.41
Total Savings: 7.63

French Onion Soup

The arrival of Autumn has also meant the arrival of some of our favorite warm comfort foods. As the temperatures have cooled, we have begun reintegrating cheese into back our diet and are enjoying the savory and creamy addition it brings to our meals, especially in soups~!

One of my very favorite soups is French onion. There really is no proper way to do a vegan French onion soup since the cheese is one of the best parts, so find some ethically made cheese and enjoy!

French Onion Soup

Recipe credit: The Vegetarian Cookbook by Nicola Graimes

Ingredients:

1 pound yellow onions
3 tablespoons olive oil
4 garlic cloves, 3 chopped and 1 peeled but kept whole
1 teaspoon white sugar
2 teaspoons thyme
2 tablespoons white flour
1/2 cup dry white wine
8 cups vegetable broth (I used Pacific Natural Foods found at Target)
French bread slices
10 ounces Gruyere or Swiss cheese, grated (I used Sargento Swiss)

Directions:

Thinly slice the onions. Heat the oil in a large, heavy bottom pan over medium-low heat, add the onions, and cook, stirring occasionally, for 10 minutes or until they are just beginning to brown. Stir in the chopped garlic, sugar and chopped thyme, then reduce the heat and cook, stirring occasionally, for 30 minutes, or until the onions are golden brown.

Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes. Stir in the wine. Gradually stir in the stock and bring to a boil, skimming off any froth that rises to the surface, then reduce the heat and let simmer for 45 minutes. Meanwhile, preheat the broiler on high. Toast the bread on both sides under the broiler, then rub the toast with the whole garlic clove.

Ladle the soup into ovenproof bowls set on a baking sheet. Place a slice or two of french bread in each bowl and divide the grated cheese between them. Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Garnish with thyme, serve immediately and enjoy!

Vegan Autumn Pumpkin Bread

 I have loved this recipe since 2003, and though I'm not sure where it originally came from, my best guess is that it came from a dear church friend. I have it in a spiral binder handwritten on a piece of printer paper complete with arrows, stars and hearts to differentiate and guide my 17 year old self. Things were simpler, though messier, back then. :)

Who knew that such a messy recipe could yield such a yummy treat!? Never judge a book by its cover!

Vegan Autumn Pumpkin Bread

Ingredients:

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup white sugar
1/2 cup brown sugar
1 1/2 flax eggs 

Whisk dry ingredients in a medium bowl. In a larger bowl, combine pumpkin, oil, sugars, and eggs and mix well. Add flour mixture to the pumpkin mixture and beat on medium high until smooth and well blended.

Grease your baking pan and bake at 350°F or 177°C for 50-55 minutes or until toothpick comes out clean. Enjoy!