Anything from mundane to magical - let us know what you’re eating this week!
I prepped and froze a bunch of smash burger patties last week so we’ll be having burgers at some point. I like bacon and blue cheese on mine. Might do some tater tots on the side.
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The world’s plainest, most comforting food ever: Grilled cheese.
I also plan on making macaroni with ground turkey in it mixed with mushroom soup.
Basically we’re a little frugal this week :P
I wanna try out a macaroni like that. Sounds delicious and like you could do it in one pot with minimal cleanup.
Oh I love mushroom mac and cheese (mac and cheese made with canned condensed cream of mushroom soup). My go to cheap meal used to be eggs baked in frozen diced potatoes with cheese but the price of eggs went up so much.
Frugal is always good! You mix the mushroom soup in with the macaroni? I’ve never thought of that but it sounds like it would be tasty.
Yep! The mushroom soup acts as a nice little cheese sauce replacement that when combined with a ground meat, always tastes yummy. I could be using cheese sauce, but I chose to opt for sliced cheese instead of regular cheese this week.
Nothing wrong with that. Some of my favorite meals are struggle meals. Are you going to do tomato soup with the grilled cheese?
That second meal I call lazy man’s beef stroganoff. I do use ground beef vs turkey tho.
Not too sure if I have tomato soup but I Do have a kinda gross (in that “this is probably not healthy for me, im eating it anyway” way) can of spaghetti that is calling my name, so thank you for the idea!
Don’t say no to those spaghettiOs 🎶
Tonight is likely going to be a quick quinoa salad with feta, pine seeds and dried tomatoes.
Tomorrow I’m planning harissa chicken wrap that I picked up on reddit last week.
Tuesday probably some bulgur patties with scallions, parsley, tomato and egg.
But
Today was my turn to cook for my family on vacation. I made a vaguely Thai-inspired curry with local veggies:
- Three kohlrabi, peeled and cut into slices
- Leaves from the above, deveined, chunked
- 1" young turnips cut into pieces no more than 1/4" wide
- Leaves from the above, chunked
- Ginger, garlic, shallot, chopped
- Cooked shrimp, peeled
- Coconut milk
- Curry paste
I sauteed all the veggies, then heated up the paste and coconut milk, and mixed everything all together. Served with rice. Really good!
It’s garlic scape season so I’m trying to include that in everything I cook lately. Last night was added while making pasta sauce with stuffed shells and meatballs.
I love garlic scapes. Mine aren’t ready to harvest yet.
My set up for the week
Today - paninis made with cheddar jalapeno bread
Tomorrow - chicken teriyaki with broccoli
Wednesday - Sagg paneer
Thursday - burritos with homemade tortilla or nachos if I don’t end up making the tortillas.
Friday - chicken, mushrooms, and rice
Saturday - always soup day, homemade bread
Sunday - day of rest AKA cook for yourself or starve day
Edit: mobile edit to make it less of a wall of text
made a pizza with ricotta, chicken sausage, cherry peppers and oaxaca cheese!
Tomorrow is pasta primavera, inspired by another post on this community. Later in the week my boyfriend is making tater tot casserole with chicken bacon cheese sausage homemade by his family. Friday is blackened tilapia with roast potatoes and I’m roasting a chicken Sunday because it was on sale. I’ll probably do broth with the carcass sometime next week. We had originally been planning to enchiladas Sunday, but those got crowded out by the unexpected chicken.
Sounds like a good menu! I always forget about tilapia, I need to remember to make that soon
I picked up a 3lb bag of frozen filets from Costco. Ended up being 6 USD/lb which isn’t bad at all considering ground beef is at least $4/lb. I was looking for something a little healthier, and fish cooks up really quickly. The lemon garlic one from last week turned out pretty well, picture below. The recipe also called for paprika and thyme, not sure I would add those in the future.
Looks delicious! I’m gonna have to see if I have any in my freezer haha
I made Sabich Sandwiches and Zhug for dinner this evening. It turned out really well.
Both of these look amazing! Definitely going to have to give it go
It’s an absolutely scorching 26 degrees here on the West coast of Scotland and it’s an obscene heat for here and I am currently struggling to think of things to make that are suitable for this weather.
I made slow cooker chilli on Saturday as that didn’t require slaving over the cooker, so didn’t mind. Next night was 5 spice chicken salad and then BLTs last night, which went down a treat.
Pasta / potato salads are nice when it’s too hot to eat anything warm
It was 26 here yesterday and let me tell you, I have never regretted my decisions more than I did 20 minutes after putting that pasta bake in the oven.
It’s 29 today and I WAS thinking of soup :/
Things on our menu this week:
Tonight: taco salad
Tomorrow: fish and shrimp ceviche
Later this week: roasted whole chicken, baked potatoes
Then probably a leftover night if they aren’t eaten as lunches.
https://www.lecremedelacrumb.com/cajun-shrimp-and-rice-skillet/
Simone start to the week.
Yesterday: Cauliflower with yellow bell pepper in a gochujang cream sauce with a side of pig tenderloin.
Today: an aubergine, tomato and olive Tajine.
Tomorrow: some kind of pasta with tomato sauce and a kind of fish, topped with Creston
I made sort of a “pizza” on sourdough with salami, jalapenos, and cheddar but without marinara. I guess it was more like a sandwich the way I folded it once it was done. Not bad.
🧄🧄🧄
It’s not a dish but I love making garlic puree as mise en place and I did that today :) it’s super convenient to have a soft, non pungent garlic that practically doesn’t spoil. I can’t recommend it enough! And definitely will keep doing it even though no one asked!
Recipe
Requirements
- peeled garlic (I don’t mind doing it myself but buying it pre- peeled will save you a lot of time)
- your choice of neutral cooking oil
- immersion blender
- small pot or saucepan with a lid
- optional sieve
I like to use about 8 bulbs of garlic on ~0.4L of oil and that lasts me about 2 months in a 2 person household.
Steps
- Put garlic into a pot and add oil until almost covered. The oil expands during heating so use a little less than you think you need.
- Heat up the oil on low-medium until you see bubbling.
- Cover the pot and turn the heat to low. Let it cook for about 45 mins or until your garlic is golden brown and completely soft (try with a fork).
- Drain the oil from the pot into it’s own container. Congrats you got yourself some bonus garlic oil that you can use to fry stuff in :)
- Puree your garlic with your immersion blender.
- Wait for everything to cool down before covering and refrigerating. This prevents condensed water dripping into your garlic which forms kinda gross grayish spots.
I remember reading that homemade garlic and oil can cause botulism! It may have just been when made with olive oil, but be careful!
I bought some BBQ pork from an asian grocery store this weekend so I’m going to be adding it to ramen, rice bowls over the next couple days along with enoki mushrooms and lots of green onions
