Hi everyone
Short week for me with long-delayed travel finally scheduled. Goal is finish up the odds and ends in the fridge, and cook and freeze whatever I can’t consume. Focus is on the various vegetables that seem to have multiplied in my fridge!
Ideas for the week:
– Vinegret salad (beets, potato, carrots, onion) + salmon or eggs
– Japanese Korokke-inspired cutlets (leftover sauteed ground turkey) + tomato salad
– IKEA-inspired broccoli potato cakes + leftover Indecision Chicken (COTM) or salmon
– More Garlic Butter Viet Noodles with shiitake mushrooms and bok choy + chicken or shrimp
– Twice-baked Cacio e Pepe Potatoes (COTM Turshen) + salmon or leftover Indecision Chicken (also COTM Turshen)
– Kheema (leftover sauteed ground turkey) Macaroni + roasted cauliflower
For travel food, I’ll probably do some subset of my usuals that are easy, sturdy for travel, and eat well at any temp (in the past: omelette sandwich, chicken quesadilla, pan-fried and sauced dumplings, tamales).
I did finally make the hot milk cake I was obsessing over twice last week – once to take to friends, and again to test an eggless version. Delicious and versatile, and I see myself coming back to it often!
Wish you all a restful weekend, and a calm week ahead.
