One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry.
I have a cold. As a result, I’m slowly crawling through my inbox while constantly sipping my favorite Mighty Leaf blends, all while wrapped in the thickest blanket I could find. Perfect for colds: soups, hot peppers and strong flavors and warm, comforting desserts. I shared one of my favorite desserts, a raspberry vanilla bean bread pudding, over on GoodLife Eats the other day. It’s definitely one worth trying, and it’s the perfect way to use up stale bread.
Monday – Butternut Squash and Bacon Risotto
Tuesday – Stir Fry Ginger Beef
Wednesday – Ginger and Cilantro Baked Tilapia
Thursday – Butternut Squash Soup with salad
Friday – Pizza, pizza! on Herb and Garlic Flatbread
The Preparation Shortcuts:
1. Butternut squash can be large, so find a big one. Use half for the risotto and half for the soup.
2. Ginger plays a part in both the stir fry and the tilapia. Chop up enough for both the first night and store in a small container with a damp piece of paper towel until the next day. Prep work already started.
3. Make plenty of rice on Tuesday and store for Wednesday’s dinner. To reheat, simply add in a bit of water and warm over low heat, stirring frequently.
4. All leftovers are fair game to top pizzas. Bacon bits, delicious. A stir fry pizza, why not? Clean out the fridge and see what kind of fun combos you come up with.
The Shopping List:
1 1/2 pounds tilapia fillets
1 1/2 lb top sirloin steak
1/2 pound thick cut bacon
1 large butternut squash
spinach or romaine and salad fixings
2-3 hot chilies
1 large ginger root (4 inches or so)
1 large bunch cilantro
1 bunch scallions (8-10)
2 oz dried shiitake mushrooms
1/4 cup Parmesan
white truffle oil
chile pepper flakes
dried oregano and basil
salt and pepper
Last week from Food for My Family: