I did a little cupboard inventory before meal planning this week. John reminded me, however, that usually the food left in the cupboard is there because nobody wanted to eat it in the first place. Hmmm…he may have a point…. At any rate, here’s what I found in the pantry and how I used it:
- smoked salmon, fettucine This one was easy. Fettucine with salmon, a family favorite. Sometimes we make it creamy, and sometimes we make it with a tomato sauce. With roasted broccoli (I’m digging the roasted broccoli lately. Love the flavor and easier than steaming!)
- black beans, pinto beans, chipotle in adobo, cornmeal Chili with ground turkey, tomatoes, peppers. Cornbread muffins.
- tofu, black bean garlic paste, brown rice Stir fry tofu with added veggies (carrots, pea pods, celery).
- jambalaya mix (brought back from New Orleans by a friend!) Jambalaya with andouille sausage and chicken thighs. Started with the “holy trinity” of New Orleans cooking (onions, green peppers and celery) to boost the flavor profile. Served with garlic and parsley peas.
- matzoh crackers, mozzarella cheese Lasagne with matzoh and spinach, or matzoh with tomatoes, spinach and mozzarella.
- lentils Honestly, I wasn’t too excited about cooking lentils, then a friend emailed me this recipe for cozy lentil soup, and I came across this recipe for lentil and potato salad later in the week.
- sloppy joes Not because I had any of the ingredients, but because 93/7 ground beef was on sale and Isabel declared we hadn’t had sloppy joes in “forever,” which probably translates to “I saw tofu on the menu and got scared.” I used the Red Fork package this time, added a little chipotle in adobo paste for smoky flavor. No complaining kids for that meal!
- preserved lemons Chicken Tagine? That would be a first for me!
- Next up – comfort food for a winter-weather-weekend. How about a new take on arroz con pollo?
So, what did my kids do for winter break? John spent a week skiing in Colorado with a friend’s family. He said the snow wasn’t that great but raved on and on about the views.
Meanwhile, Ana spent the week in the Dominican Republic on a service trip with a dozen nursing students. She didn’t say much about the weather but raved on and on about the experience and the people she met.