Friday: Menus have slid around a bit this week, as they always do, but i think Friday still looks good for bacon sandwiches, and if the weather holds below 90 degrees, I may go to the trouble of the corn chowder too- here it is, from last week:
http://www.reluctantgourmet.com/corn_chowder_recipe.htm
Saturday: we all have some form of ribs on sale, and some of us have beef, pork, beef back and boneless pork ribs all on sale for less than $3 a lb. (what's a boneless rib anyway? that just doesn't make any sense.)
The recipe I've linked includes what is to me the holy grail of barbecue sauce recipes. It's pretty forgiving too, and easy to play with. We've all got pears on sale, so I'm putting those BBQ ribs with a tangy/sweet pear and bleu cheese salad. (I'll be using the gorgonzola in our fridge, and if you don't like bleu cheese, a nice goat cheese, feta or queso fresco would be great too.)
whether you bake or grill them, cook a few extra ribs and store the extra BBQ sauce for Monday night.
Sunday: Chicken breast on sale in Dallas and Charlotte, both split breast and boneless. Up to you, if taking the meat off the bone is worth $1 a lb or not. Chicken shows up 3 times this week, all of it in little pieces, so while it's out, go ahead and cut some up for Tuesday and Thursday and ziploc it away. The recipe calls for orzo, but i really don't like orzo too much, so I'll be using some tortellini that's hangin' out in the freezer. Put that together with another veg we all have on sale, zucchini, in a lemony salad courtesy of the splendid table.
Monday: Pull the meat off of the leftover ribs, and warm up the sauce for BBQ sandwiches. if you use whole wheat buns, it cancels out the fat and cholesterol that comes from smearing them with butter and toasting them. (ah, in a more perfect world, maybe). And please, someone open a bag of really nice potato chips. BBQ deserves another tangy sweet salad, and I think I'll try this yummy avocado citrus one.
Tuesday: Pears again, this time with chicken in a main dish. I love the suggestion to put this with couscous. if you decide to do that, think about making extra, and putting Thursday's chicken curry on couscous too.
Fall's been flirting with us here,and I'm going to put a ring on it by cooking some ginger carrots with this chicken. Fall has to stay wherever it smells ginger carrots. We've all got peeled baby carrots on sale- I may use those, or I may save a few pennies and buy the unpeeled kind. If you buy real ginger root for the chicken, use it in the carrots too, instead of ground ginger.
Wednesday: Tilapia on sale in Dallas and Charlotte, so here's a chance to assuage my "we really don't eat enough fish" nutroguilt (that's the guilt that comes from knowing you should eat more nutritiously, but you really don't want to) Chile rubbed tilapia and asparagus. Cook a little extra if you'd like fish tacos on Friday. We've all got asparagus on sale, but even on sale, it's pricey, so substitute away. Charlotte and Lubbock have bags of Apio mixed veg on very nice sale.
Thursday: A simple chicken and vegetable curry tonight. Sauce recipes abound, and the jars of sauce are easy peasy, but Kroger sells an inexpensive packet of curry paste that i mix with a can or two of coconut milk. Open the pantry and all the drawers of the fridge, cause here's your chance to use that lonely zucchini, the random carrot, that can of chickpeas at the back of the shelf, those few frosty frozen peas and the last of the week's chicken. This meal goes from simple to fancy (and from cheap to expensive) if you splash out on hummus, tziki, mango chutney and naan bread
Friday: If you have any fish leftover, it's already got that yummy chile-y seasoning on it, so I'm thinking it'd be great in fish tacos. I've held them off till Friday, hoping that avocados will be on sale next week. I like fish tacos on corn tortillas, with cabbage and cilantro, lime, sour cream and the aforementioned avocado, but I don't think there's a wrong way to do them.
simple (no commentary) menus and this week's grocery list are on the page on top of thalia's head. any ideas for a caption under her feet?
No comments:
Post a Comment