Still not completely back to a planned meal week, but having a short list of ideas to choose from has been effective, so I’m going to stick with that method as the schedule gets busier.
Actuals since last post:
- Tues - Still finishing the Korean bits and bobs from Sunday, added some more Galbi and effectively ate bibimbap with that, kimchi, broccoli slaw muchim, and ssam sauce made from doenjang and gochujang
- Wed - Late lunch out with visiting college roommate and husband (soup dumplings!) so dinner was light – I pulled some cauliflower-stuffed parathas from the freezer and ate them with yogurt
- Thurs - HO group dinner of 2023 – a delicious Parsi feast (some of you may be familiar with several dishes from the old COTM My Bombay Kitchen)
- Fri - Chicken Sfeeha I bought at the Lebanese bakery on the way to dinner on Thursday
- Sat - Parsi leftovers, roasted cauliflower with Indian spicing, Orange yogurt cake for dessert
- Sun - Kerala Chicken Stew for lunch, then bibimbap with Salted salmon (COTM), broccoli slaw muchim, kimchi, spinach namul, and rice seasoned with sesame oil that I thought I’d make Gimbap from but never did, plus ssam sauce
Ideas for this week:
- Broccoli patties, either SK or Ikea, probably Ikea
- Matzoh ball soup (fresh schmalz and chicken soup from last week plus a box of matzoh meal in the pantry seems like it’s meant to be)
- Galbi to use up beef stew meat in the freezer (there’s a Galbijjim recipe in the current COTM, maybe that)
- Shepherd’s pie (sauteed ground beef in freezer + cauli-potato mash)
- Spanish chorizo (freezer) and potato sheet pan roast OR Tortilla + arugula salad
- Mushroom japchae (again because I have plenty of sauteed mushrooms left, but using the Koreatown recipe not COTM)
I also want to try a savory cake from BCOTQ Gateau and give the basic yogurt cake I tripped on another shot.
Wish you all a tasty week!
