This Week’s Meal Plan – 11/7/2016

Someone actually said they wanted a copy of our week’s meal plan. Once my ego got over the flattery, I thought, “Why not type it up and see if anyone benefits? Worst case, it’ll be a nice resource to go back to if we’re ever hungry for that thing we had three weeks ago.”

This plan includes 6 dinners, 1 breakfast and 1 bakery item. That’s not a hard-and-fast weekly rule, but maybe it should be.

Weekend Breakfast

French Toast Casserole – specifically, this one from Cook’s Country, Feb/March 2015

 

Dinners

Stir-fried Pork with Green Beans and Cashews – Cooks Country, June/July 2015

Pressure Cooker Butternut Squash Risotto with Frizzled Sage and Brown Butter – Serious Eats

Hoison Pork Roast – Rachael Ray

Seared Chicken with Saffron Couscous – Cooks Country, June/July 2015 Aside: Rylie loves “orange” (Mexican, saffron, doesn’t really matter as long as it’s yellow-ey orange) rice so I think she’ll like this

Sous-Vide Turkey Breast with some mashed potatoes – using Sous Vide for the Home Cook by Doug Baldwin as a guide

White Bean Chicken Chili – Mel’s Kitchen Cafe

Baking

Banana Bread – Saveur

 

Link Soup – 2/17/2010

Serious Eats’ Technique of the Week is an awesome slide show about beating egg whites

The Bitten Word with some tips on finding a CSA (we use Tipi Produce)

And a bunch of great articles at The Kitchn:

How to Buy and Store Bulk Foods from re-nest. This one included the following (which I had never thought of before):

When we get home from the store, we like to place dry goods like flour in the freezer for 48 hours to kill any pests. (We do this with all grocery store grains, not just those from the bulk bins.)

Have any great links you’d like to share? Send them our way.

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