Weekly Menu Planning - October 2023

Cooking Discussions Cooking, Cookbooks, Ingredients
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Hello to everyone from the weather confused Twin Cities of MN where last weekend into Monday we had record high temps and AC on, to today with the first run of the furnace for the season. More challenging is big kiddo’s arm is healing well, so her surgeon said “let’s keep her current cast so we don’t disrupt the healing process” All fine and good but it’s a huge plaster beast from her palm to mid humerus and none of her long sleeved clothing/jackets fit. A few pre-owned items were acquired as she would not let me cut up her existing clothing to fit the cast. Thankfully it looks like she will not require any more surgical procedures and could be back on the ice skating in 3 weeks?!?

Actuals and plans for 2 adults and 2 growing girls where I admit I was on a bit of a SK influenced week and forgot a bit that big kiddo is short a functional arm. . .

Mon 2: No school day. Little one skated, big kiddo joined me for the walking track and some socialization Grilled pre-marinated pork loin, TJ’s gnocchi, veg of some form I don’t recall

Tues 3: Little kiddo skated. CSA pick up. Assorted freezer meals for everyone as I was having a low effort day

Weds 4: An adaptation of SK simple eggplant parm. Some edits were less eggplant (CSA) as one was growing new life so added some cooked pasta to fill things out. https://smittenkitchen.com/2023/09/simple-eggplant-parmesan/ Mr Autumm happy, kiddos less so

Thurs 5: A riff on this: added shrimp cause less steak, freestyles veggies but overall good except big kiddo was having a hard time adding to her bowl without little sister holding the serving dish still. https://smittenkitchen.com/2018/06/garlic-lime-steak-and-noodle-salad/

Tonight: Little one skated. Gave a friend some squash as our CSA is overly generous and squirrels ate all of her planting. And copied her: Mexican take out

Sat 7: Leftover pork loin and sides TBD. I don’t know why but Saturdays are hard for me

Sun 8: White chicken chili or some form or roasted squash soup. The butternut and delicatas are staring at me right now.

Mon 9: Little kiddo skates. Big kiddo wishes she could skate. Whatever didn’t happen on Sunday. The support from skating families has been amazing As have all of you!

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Idea for your butternut squash - use instead of sweet potatoes in this wonderful side dish with warm chutney dressing.

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Or in place of sweet potatoes in this stew

Brazilian Black Bean Stew
6 servings

1 Tbs. vegetable oil
1 large onion, chopped
2 medium cloves garlic, minced
2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced
1 large red bell pepper, diced
14.5-oz. can diced tomatoes
1 small hot green chili pepper, or more to taste, minced – I use half of a jalepeno
2 (16-oz.) cans black beans, drained and rinsed
1 ripe mango, pitted, peeled and diced – or 1 – 2 T. Mango chutney
1/4 cup chopped fresh cilantro – or – 1 T. dried Oregano
1/4 tsp. salt

optional add – 1 C. cooked chicken, diced/shredded

In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot

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We had an SK-inspired week not too long ago, also featuring the garlic-lime steak noodles (which I can’t call a salad because then DS won’t eat it).

If you’re looking for a butternut squash-inspired soup that is not just roasted squash, I love this - squash, sausage, red bell pepper, greens, pasta. I use half a bag of baby spinach instead of broccoli rabe and a whole squash, and a can of white beans instead of or in addition to the pasta.

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The lengths we go to, to get a family fed!

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Cooking for 3 in southwestern Ontario

Tonight: take-out steak frites, mushroom cioppino (hen of the woods, fennel, chickpeas and spicy tomato sauce- a vegetarian main) and a pecan butter tart

Sunday: Cdn Thanksgiving roast turkey, stuffing, cranberry sauce, sweet potatoes, maybe Ambrosia , maybe pumpkin pie

Thanksgiving Monday: turkey, leftovers, arugula chard spanakopita

Tue: turkey Tom Kha Gai (thai coconut milk soup)

Wed: probably tuna casserole or tuna cakes

Thu: lamb or pork, TBD

Fri: probably halibut

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Have a few extra events scheduled this week, but hopefully I can keep life under control. LOL

For two adults in San Diego:

Breakfasts: Is this the week I give in and bake a chocolate cake for breakfast? It’s been a while. I think I might do it.

S: (tonight) takeout - red beef and bean burrito with guacamole

Su: Carnitas (leftover from Friday night) and veggie enchiladas with beans and guacamole

M: Spinach pizza, served with salad - vegetarian

T: Egg scrambled with spinach, cheese, bacon, served with hash browns and/or toast

W: Pasta with lemon cream sauce, peas with herbed fish (salmon for him, cod for me) - seafood

Th: Zuppa Toscana with spinach, served with garlic bread - soup/salad

F: Leftover orange chicken and veggies, with rice

Have a good week!

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Go for the chocolate cake.

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Actuals for the first week of October, cooking for 2 in MN. Where after a hot start to the week, chilly temps and the baking urge took over menus. I successfully experimented with using the slow cooker to make brown rice, some bagged/frozen plain the rest made into a baked favorite site dish casserole - rotel/black beans/brown rice for lunches and freezer. An acorn squash I got a week ago is in the fridge, patiently awaiting its turn tonight. Fruit sides for every meal, alternating between Ginger Gold apple slices and red grapes.

Mon: Paella orzo salad with shrimp and pepperoni (served warm, then for lunches served cold with added shrimp) Adapted From “Salad For Dinner” by Jeanne Kelley, p. 108. Ingredients list at EYB
Tues: freezer meal- Pork eggrolls, grain bowl (commercial, frozen) with diced sweet potatoes & craisins
Wed: Salmon, rest of the grain bowl
Thurs: One pan Pork chops with apples & onions, microwave baked potato A great 30-minute meal. Split an ice cream treat bar for dessert.
Fri: reheat Pork chops/baked potato
Sat: Lunch & freezer - Oven turkey Chimichangas, sliced avocado. Dinner and freezer - Runzas/ meat & sauerkraut filled bread. Spinach salad. BAKED cinnamon rolls using extra Runza dough
Sunday (today): Walleye, acorn squash

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Hi everyone, I hope you’re all enjoying a beautiful fall day. Hoping the Canadians here have a wonderful Thanksgiving. Lulu’s boyfriend is in town, and they seem to be having lots of fun together. I had a good trip to my new dentist on Wednesday, and loved my dinner out in DC (Le Diplomate). Aside from that, here is what we ate:

Mon: roast chicken thighs with lemon, capers, and thyme (Diana Henry), roast potatoes, fennel salad

Tues: smoky shrimp and beans (Nigella, although her recipe originally calls for squid) over toast, with sliced tomatoes

Wed: I was away, they got carry out

Thurs: carry out pizza was waiting for me after my drive home from DC

Fri: Lulu out with boyfriend, LLD made salmon, salad, and tater tots, which seems to be taking over from naan for his cooking nights

Sat: took Lulu and her boyfriend out for Korean food. Had lots of fun.

Sun: not sure, but guessing we’ll be taking them out again.

I also made my first stab at a loaf of nutty bread, trying for something similar to what I was served for breakfast in Switzerland. Used 1/3 ww flour and added sunflower, flax, and pumpkin seeds. The ww flour makes it a bit more bitter than I wanted, but it’s still pretty good! Wishing everyone an easy week with delicious meals.

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WMP folks, there are a few new cook-along threads in case you want to join in:

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Hi all. Feeding two adults and a teen in Boston. I’m making an apple pie right now; please cross your fingers for this experiment, using a new-to-me recipe and mystery apples we picked today.

Tonight: leftover chili - maybe nachos-style if I run to the grocery store while the pie is baking.

Mon: cooking project day: pulled pork, bbq beans, something bread-like. Maybe coleslaw too.

Tues: pasta with broccoli, chicken, and ricotta

Weds: bean and chorizo tostadas (NYT, but I’m not frying the tortillas myself)

Thurs: encore presentation of pulled pork etc.

Fri: DH and I are going to see Brett Goldstein - I haven’t decided whether it would be excessively dorky to wear my Roy Kent socks. DS is looking forward to an evening at home alone with the dog. Not sure about dinner for any of us (other than the dog).

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Fingers and toes are crossed!

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I would be making cornbread as an accompaniment but maybe that’s just me…

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We had cornbread last week with chili, so… I’m trying to mix it up a bit!

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That’s so cool that you’re seeing Brett Goldstein! Does he do a one man show, or stand up? Had no idea he was touring. LLD would love to see him (so would I). Definitely go with the socks.

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It’s stand-up - I follow him on Instagram and saw the tour announcement over the summer. I’ll email you more info. :slight_smile:

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It was a hit/miss. See here.

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Revised Sunday - the planned walleye had not thawed so that moved to Monday. Instead we shared the rest of the gluten-free breakfast pizza I made Sunday morning, which my cereal-only-for-breakfast spouse had rejected for his breakfast but (it turned out) longed for as some other meal. Bellatoria Cauliflower crust with roasted veggies and red pepper alfredo sauce, that I scattered with 2 cooked scrambled eggs and 4 slices cooked and crumbled bacon, then baked. Very good and worth repeating.

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Nominations for the November COTM are starting now. Please join us!