Menu Planning

I came home from Thanksgiving with my darling parents and found that my refrigerator door was left ajar about 2″. Horrors! The great dumping and clean-out commenced on Monday night after work and then my fridge was sadly empty except pickles, hard cheese and wine. Time to shop and for menu planning!

D___ and I went shopping together this weekend and I discovered a few shops that I must frequent in the future . A terrific butcher shop on Taraval reminded me of our beloved long-gone Quilici’s, and the lovely guys there helped me with grass fed beef stew pieces, nicely marbled and hefty for $7.99 a pound. They also had terrific dried pastas in shapes like lasagnetti and mezze penne.

Next was the wonderfully inexpensive Asian market with perfect, organic produce and Eastern European dry goods and dairy. You have to love a shop that sells Ak Mak, Bulgarian feta, Russian sour cream and my favorite salsa and chips, plus gigantes beans. I splurged on two huge produce crates filled with groceries for $77.00. The clerk insisted I take my haul away in boxes because they were free, never mind that I can’t really carry one box, let alone two, but they were free, and bags cost $.10! One should never argue with the clerks, they’re savvy, budget wise.

Somehow D___ and I staggered into my apartment with everything in one trip. We filled my dining table with food, and I started my menu planning in earnest over a cappuccino.

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Meals For The Week:

  • Beef Bourguignon ~ inspired by Mastering The Art of French Cooking
    1. beef, fresh shiitakes, carrots, onion, celery, tomato sauce, red wine, garlic, leek top bouquet garni, chopped parsley. Served with farrow.
  • Chicken Stew ~ inspired by George Bradshaw
    1. chicken thighs, carrot, onion, fennel, bay leaf, chicken broth, dill, roux, white wine,sour cream. Served with jasmine rice
  • Gigantes Plaki ~ from Modern Greek
    1. Great white beans, onion, garlic, tomatoes, parsley, bay leaf, oregano, feta, squirt of lemon at the end. Add shrimp, perhaps?
  • Sautéed Greens
    1. Chard, dino kale, watercress, garlic, lemon olive oil. Serve with quinoa. Breakfast option.
  • Coconut Rice Pudding ~ inspired by Wing Wings
    1. Bomba rice, coconut milk, sugar, sea salt
  • Green Salad
    1. romaine, orange bell pepper, green onion, fennel, avocado, feta, balsamic vinegar, Dijon mustard, Lodi olive oil.
  • Red Beans and Rice ~ inspired by Country Cajun Cooking
    1. Pink beans, andouille sausage, tomato, onion, green onion, bell pepper, celery, garlic, Aleppo chile, Sriracha, beef stock, jasmine rice.
  • roasted Corn Salad
    1. Corn, artichoke hearts, edamame, olive oil, lemon juice, tarragon
  • Salsa and Chips ~ post shopping nibbles
  • 20121202-164958.jpg

    Lately I have been preferring to eat my main meal at lunchtime and have something lighter when I get home with a glass of wine or tea. Some of these entrees are also destined for the freezer for when I lack the energy to make something simple.

    I also have a few items in the pantry and freezer that need to be slotted in somewhere:

  • pork truffle butter and crackers
  • adjvar and crackers
  • pork rillettes
  • butternut squash
  • As the dishwasher purrs along, I started poaching the chicken and chopping the vegetables for that stew, and realized I’m tired and want a bubble bath. I’m taking a glass with me to the tub while the carrots, onion and fennel simmer slowly. I’ll finish the stew for supper tonight and cook the greens for breakfast.

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    It feels nice to be home with the fridge stocked, good smells perfuming the air and a good meal plan for the next little bit.

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    I’ll make sure the fridge door stays closed!

    P.S. Thanks to Laura of Hey Mom What’s For Dinner for the inspiration to plan a batch of meals

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    4 responses to “Menu Planning

    1. Clearly I need to up my game with the meal planning. Holy deliciousness this all sounds wonderful. Also, I love plaki :)

      • Thanks Sam! I’m trying to get creative because I feel like I’ve been in a rut. Breakfasts are hard without fruit and eggs so I’m trying a new strategy for fuel for the day.

    2. Wow what fancy meals! It’s like a restaurant at your house! :) I was doing menu planning with recipes then it was costing me too much $ & time so I gave up.

      • Hi Merri,

        I look at what looks nice for a protein, then buy vegetables, then, with it all piled on my dining table figure out what goes with what. It seems these days I rarely go shopping with a recipe in mind, except “soup” or “stew” or something like that. I feel it’s more budget minded that way. With my planned leftovers I should have enough meals to last me the next week or two, not bad for under $100!

        On Mon, Dec 3, 2012 at 10:48 AM, Heather in SF

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