A Week of Meals

“So, what do you eat all week?”

This is a question that’s been asked of me by people who don’t cook.  For many people, the idea of creating dinner/lunch/breakfast seven days a week is daunting.  As I’ve mentioned before, I plan out a week in advance, shop for that week and do as much prep as I can motivate to do over the weekends.  As far as I can remember, my grandmother worked a different way- she decided on the day of or perhaps a day before, what she would make.  Then she’d shop that day and see what was available.  I know from reading, experience and talking with others, that in places where fresh produce and farmer’s markets are widely available, people tend to cook dinner based on what’s there that day.  When I’m on vacation or over the summer, I tend to do more of that since I have the time.  Grandma, when I cooked with her, had retired, had no children in the house (well, except me and my cousins when it was summer) and had many options for fresh meat, vegetables, baked goods and fish.  The neighborhood has changed a bit since then and many of the Jewish bakeries, produce and meat stores have closed.  There’s still a fishmongers, a farmer’s market once a week and a Jewish grocery which has a meat counter.  I use them sometimes and feel like I’m back with Grandma.

Anyway, rather than a long story and recipe today, I thought I’d let you in on what it is we eat all week.  Just in case you were curious or wanted some menu ideas.

Breakfast around here tends to be a hurried affair on work days.  I’ll give the toddler some toast and a scrambled egg or just a banana, depending on what she wants.  Hey, sometimes it’s “ack-ers”.  I figure she eats well at daycare and at dinner so I can afford being  more lax around breakfast.  We eat early- maybe her stomach just isn’t ready.  I tend to have an egg white omelette with Munster cheese.  Protein, baby.  The husband eats cold cereal (the same one.  Every day.  Which always makes me think of this scene in City Slickers).

Today, however, I didn’t have to work  so breakfast wasn’t rushed.  We had french toast made with the challah I’d taken out of the freezer for Friday night.

Lunch is usually salad- I make a big one on Sunday and use it all week.  I’ll cook some chicken breasts as well and slice them, leaving them in the fridge for the week.  If there are good leftovers from dinners, I’ll take that to work as well  Packing your lunch definitely saves money and makes good use of the leftovers.  Plus, as I am “eating for two”, I am constantly either hungry or dissatisfied with what I have.  Good times.

Dinner is where the money is, so to speak.  I plan Saturday or Sunday through Friday.  By Friday I’m often beat and if it’s a paycheck week, might treat us to Chinese or Thai or some other easy take-out.  If it’s not, it might be leftovers or sort of a catch-as-catch can kind of thing.  In a perfect world, I’d cook a good, special, sit-down meal to celebrate Shabbat but I’m not there yet.  Challah and candles are the best I can do right now.

So, our meal plan for the week:

Sunday:  Lettuce Wraps(so good, check out the Hippo for the recipe) and Vegetable Fried Rice.  I don’t really have a recipe for fried rice.  I use leftover rice and whatever veggies I can find in the house.

garlic, celery, onion, carrots, green pepper, red pepper and broccoli

I’ll also throw in chicken or other meat if I have it.And sometimes, for decadence, cashew nuts.  If they’re on hand.  I saute all the veggies in some sesame oil, add the rice, add some soy sauce, siracha or whatever else seems tasty at the time.  I stir it all together and then throw in the nuts at the last minute. If you can find the dark soy sauce, that’s what makes it take like “real” fried rice.  What comes out is different every time, not always pretty but generally pretty tasty.Monday- Tonight I’m going to make a ricotta frittata and salad.  We’ll have been home all day and nibbling on leftovers and snacks so I won’t be that hungry and I’ll want something easy.  Plus, I have some ricotta to use up.  If I were doing it “right”- I’d make the ricotta itself.  But not today.  Today is for catching up on work, spending time outside with my daughter and napping.

Tuesday- It’s just me and the toddler as the husband is in class so we’ll try this soup I’ve read about but have never made, Avgolemono.  I’ll add some chicken for more protein and call it a day.

Wednesday- It’s supposed to be a bit more chilly so I’m making broccoli and cheddar soup, based on this recipe, and will serve it with salad or good bread (If I can remember the night before to throw it in the bowl).

Thursday- Is my night to work so on Wednesday night, I’ll do some prep work (browning meat and onions) and Thursday morning before I leave, I’ll throw everything into the crock pot for this pasta and beef recipe.  Pasta and meat are never turned down in my house and since I won’t be eating it, I’ll even use real beef (Recently I’ve developed a revulsion to ground beef).

Friday- I’m planning dinner with a good friend/adopted brother and so will probably go with take-out of some sort.  Asian probably, ’cause that’s how we roll.

Meanwhile, in the fridge, along with the leftovers from Sunday night, I also have a yummy carrot and parsnip soup that I created on Saturday.  A friend of mine mentioned it a few weeks ago and I’ve been dying to try it.  Again, I didn’t really have a recipe but here’s how I made it:

I peeled some carrots and parsnips and chopped them into chunks.  I chunked up  half and onion and a few tomatoes I had to use up.  I throw in a handful of peeled garlic as well.  It all went into a roasting pan and was salted and tossed in some olive oil.  They roasted at 425 for about 40 minutes- until things were tender and roast-y, if you know what I mean.

I put all of them into a pot, including all the veggie juices from the pan, and added enough chicken broth to cover.  I let it simmer for a while probably about an hour- I was busy!

I used my stick blender to puree all of it and added some chicken broth to thin it out a bit.

Then, because I needed to use it up and because I’m decadent like that, I added some heavy cream.

A little salt and pepper to taste and it was done.  It was really quite good and didn’t really need the cream.  I’m not sure I’d have missed it.  The carrots and parsnips were just sweet enough and the tomato gave it a nice little bit of acid.  I’m looking forward to eating it for lunch today and a few more days this week.

So, there you have it.  The answer to, “So what do you eat all week?”

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