It’s the
return of the weekly menu! Here’s dinner for two for 6 nights (assuming you
want leftovers or take out once a week) complete with shopping list &
recipes.
These menus assume that you know how to cook already, so it may call
for something like cooked rice without telling you how to cook it. Most recipes
are super flexible so you can substitute whatever is in your pantry or fridge
at will.
Tips for cooking, or for cooking ahead are included - if you see “Save
for future meals” then set those ingredients
aside for later in the week. Since the
original menus were meant to be low cost, they shopping lists don’t include a
lot of luxury. If you have the extra funds you can toss in an avocado or
fancier cheese.
BARGAIN
MENU B01
Saturday
Fish Cakes
Rice
Peas
Save for future meals
cooked rice
frozen peas
egg yolk
Tip:
Cook and refrigerate extra rice for Tuesday night.
Sunday
Waldorfish
Salad
Cheese
Toasts
Save for future meals
bread
celery
Tip:
Mix a little grated cheese with a little butter, spread on bread and run
under the broiler. MMMMMM.
Monday
Pink-o
Flannel Hash
Poached
Eggs
Toast
Save for future meals
frozen
mixed veg
sour cream
Tuesday
Fried rice
Tip:
Almost any protein (nuts, tofu, meat, even scrambled egg) and any veg,
frozen or leftover, will work with this basic technique.
Wednesday
Cream of
Celery Soup
Grilled
Cheese
Tip:
Tuna sandwiches would also be nice here.
Thursday
Mushroom
Stroganoff
Peas
Tip:
For more flavor, choose more exotic mushrooms – crimini and shitake are
nice here.
Shopping & Recipes
Shopping
& recipes are scaled for two adults.
Increase or decrease as needed to allow for your household. I assume you have a few things in the pantry,
but since your pantry may not look like mine, those items are separated out on
the shopping list.
In the pantry:
cornstarch
bay leaf
soy sauce
vinegar
sugar
red pepper
flakes
oil
dried dill
mayonnaise
ground
cumin
mustard
salt
garlic
curry
powder
bread
crumbs
vegetable
oil spray
Produce:
onion, 5
small
apples, 2
limes, 2
mushrooms,
26
celery, 1
bunch
potatoes,
red 3 small
potato, 1
russet
beets, 2
small
carrot, 1
bean
sprouts, 1 cup/3 oz.
Dairy & cheese:
butter, 1
stick
whipping
cream, ½ pint
eggs, 3-5
depending on hash
blue
cheese, small chunk
sour cream
or Greek yogurt, 8 oz.
cheese for
sandwiches, 6 oz.
Grocery:
pasta
bread
tuna
mixed
vegetables, frozen
peas,
frozen
rice, 12
oz.
broth, 5
cups
Meat:
1 lb.
cooked chicken, turkey or ham, in one chunk if possible
Fish Cakes
1/3 cup
finely minced onion
1 tsp. good
olive oil
1/4 cup
mayonnaise
2 Tbsp.
mustard
1/4 tsp. curry
powder
1/2 tsp.
ground cumin
1 egg white
(save yolk for later)
12 oz
canned tuna
1 ½ cups
dried bread crumbs
vegetable
spray
Sauté onion
in olive oil until soft. Drain
tuna. Mix together everything but bread
crumbs. Form fish mixture a teaspoon at
a time into small flat cakes. Dip in
bread crumbs and place on cookie sheet lined with parchment. Spray lightly with vegetable oil. Bake at 350°
until golden, about 20 minutes. Serve
hot with lemon wedges.
Waldorfish Salad
8 oz. cooked
turkey, chicken or ham, chopped
2 crisp
apples
1 Tbsp. lemon
or lime juice
1 cup
sliced celery
¼ cup
minced onion
¼ cup
mayonnaise
blue cheese
to taste
lettuce
Chop apple
and toss with lime juice. Mix everything together, adding blue cheese last.
Serve on a bed of lettuce.
Pink-o Flannel Hash with Dill Sour
Cream
1/4 cup sour
cream or Greek yogurt
1 tsp. lemon
or lime juice
2 tsp.
dried dill
2-3 small
boiled potatoes
1 small onion,
chopped
~ 2/3 cup
frozen vegetables
2 small
beets, steamed
1 tsp. soy
sauce
1 egg yolk
olive oil
kosher salt
to taste
Mix
together sour cream, juice and dill. Refrigerate for one hour before using.
Coarsely chop potatoes, onions and veg. Mash half of the mixture. Add egg and
soy sauce to the mash, then stir gently into vegetable mixture. Chop beets and
add to vegetables. Heat a large skillet and add olive oil to coat the bottom
generously. Heap hash into pan and press into a tidy cake, salting if desired.
Cook until bottom is brown and crisp, pressing down occasionally to compact
hash. Add more oil as needed. Turn cake and cook until second side is browned. Serve topped with one or two poached or fried
eggs.
Fried Rice
2 Tbsp. oil
1 onion,
thinly sliced
1 carrot,
thinly sliced
6
mushrooms, quartered
1 cup
cooked veg
1 cup bean
sprouts
2 cups
cooked rice
8 oz. diced
cooked chicken, turkey or ham
1 Tbsp. soy
sauce
1 tsp.
vinegar
½ tsp.
sugar
¼ tsp. red
pepper flakes
Cook onions
& carrots in 1 Tbsp. oil for 2 minutes.
Add mushrooms and cook two minutes.
Throw in cooked veg and bean sprouts and cover pan. Let steam 4 minutes. Remove lid and push vegetables to edges of
pan. Pour remaining tablespoon of oil in
center of pan and add rice and nuts.
Cook, stirring frequently, until rice is hot through, about 2
minutes. Mix remaining ingredients
together and drizzle over rice. Stir and
serve.
Cream of Celery Soup
1 Tbsp.
olive oil
3 cups
celery, chopped
1 onion,
diced
1 russet potato,
peeled and diced
1 clove
garlic
4 cups broth
1 tsp. salt
1 bay leaf
1/2 cup
whipping cream
Sauté
celery and onion in oil 5 minutes. Add garlic. Add remaining ingredients except
cream and cook uncovered until vegetables are tender. Remove bay leaf and
discard. Reserve 1 cup of cooked celery; puree remaining soup. Return to heat
and stir in reserved celery and cream. Heat to a bare simmer and serve.
Mushroom Stroganoff
6 oz
(uncooked) pasta
1 tsp.
olive oil
20
mushrooms, sliced thin
1/2 yellow
onion, sliced thin
1 cup broth
1 Tbsp.
cornstarch dissolved in 2 Tbsp. cold broth
1/4 cup
sour cream or Greek yogurt
Cook onions
in oil 2-3 minutes. Add mushrooms and
sauté 3 minutes. Remove &
reserve. Turn heat to high, add broth
and cook 5 minutes. Turn to low, add veg. Add cornstarch/broth mixture and stir until
sauce thickens slightly. Turn off heat and add sour cream. Serve over cooked
pasta.
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