Wrote up my plan end of last week and forgot to post. Better late than never.
Still struggling to balance too many meals out as it’s the easiest way to catch up with friends (“do an activity instead!” — go for a long walk… end up over a meal, go to the museum… end up over a meal. lol).
Having eschewed travel for Mem Day weekend in anticipation of plenty of travel starting soon, I’m going to try to use up cooked things in the freezer and supplement with a few cravings for Asian / SE Asian food for the next week.
— Chicken Satay Bowls (pan-cooked chicken thighs marinated in doctored TJs satay sauce) with green beans or broccoli slaw and quinoa-basmati blend.
-– Curry Chicken Noodle Soup to copycat the Teochew version I ate recently, using (completely gelled) broth I made yesterday from beef bones and chicken bones, plus thai curry paste and some more helpers. Gai lan for veg.
— Viet Garlic Umami Noodles with king oyster mushrooms + Viet broccoli slaw from prior COTM VFAD OR garlicky green beans a la DTF.
— Thai Larb (with sautéed and frozen ground turkey) + leftover Viet slaw or garlicky green beans + quinoa-rice blend.
Need to bake lemon muffins and make masala puris in anticipation of upcoming nephew time, because I won’t be able to cook on-site as it will be a full house for high school graduation next weekend (that tiny baby who got lost in the crook of my elbow has turned into a young man who towers over me and is about to go to college… this over-involved aunt is getting extremely sappy).
Wish you all a lovely long weekend and good week ahead!
His craving is so strong that he asked if I wanted to get bahn mi for lunch, and I asked if we could postpone that for a week until we weren’t having sandwiches every night.
Thanks, and congratulations right back to your nephew! I love soft shells so much, and don’t see them here as often as i would like. Finger is all healed.
We followed the directions from Delish and they didn’t quite work. We ended up with mini m&c bites more than bun substitutes. If you decide to try it, I recommend: (1) use a boxed variety with just straight-ish noodles like Kraft, not curvy ones (I used Jovial), (2) overcook the noodles a bit, and (3) transfer to a rectangular dish before putting it in the fridge to cool, then just cut squares and bread them. (Think: polenta fries.) Also be warned that it’s VERY heavy and we were all sitting around groaning for a few hours after we ate!
Thanks for taking one for the team, @truman . It sounded like an interesting way to have “cheeseburgers”, but now I think I’ll just make standard version.
I’ve tried a lot of different burger bun-like things since I was diagnosed with celiac disease… so far, the best options have been iceberg lettuce leaves (a la Five Guys) and Trader Joe’s English muffins. I don’t like commercial/mass-produced GF bread/rolls/buns and usually end up leaving them on my plate.
Actuals for the last week of May, first 2 days of June. Cooking for 2 in MN. Where alternating days of rain and sun have my flower planters very happy and growing quickly, without any extra effort from me.
Mon: Veggie-Packed Meatloaf – a 2015 Cooking Light recipe that I made in 2016 and kept in my “make-it again” file for 8 years. 1.5 hours prep for me (not just the 40 min. listed in recipe) – a good “project” recipe on a rainy Memorial Day. This is soft after baking and doesn’t slice particularly well when made in a loaf pan. I think another time I’ll pat it flat in an 8x8 or sheet pan and cut slice shapes from that. Sides were Potato salad, spinach, and watermelon, Dessert – ice cream treat
Tues: Burgers, potato salad, corn on the cob, grapes.
Wed: breaded fish strips, chickpea/spinach/tomato side, salad, black grapes
Thurs: Oven BBQ bone-in pork country -style ribs and onion, Cheesy grits. Coleslaw. Watermelon.
Fri: Reheat Oven BBQ bone-in pork country -style ribs and onion, Cheesy grits, green beans w/ sliced almonds
Sat: John Wayne casserole – ground beef, rotel, biscuit, chive&onion cream cheese corn. Guac. Grape tomatoes. I keep half the meat mixture (before corn is added) as taco filling, and make a half-casserole in an 8x8 pan with all the crust, half the cheesy topping.
Sun: Taco salad – spiced meat on iceberg lettuce with refried beans, rice and a salsa/French dressing. Tortilla chips on the side.
