Meal Plan: October 12- October 18

Every week we make a meal plan for the week ahead. The plan accounts for 5 breakfasts, 4 lunches (plus fruit), 4 snacks, and 5 dinners for the two of us. Lunch ideas are typically a double batch of whatever the recipe calls for. I make the lunches and do other various prep work on Sunday. Nearly all items are purchased from either our local farmers market or Whole Foods. We are currently living in New York City, so things are more expensive than average.

Moving time!

Moving time!

October 12- October 18

Shortened meal plan due to the fact that we just got back from Cincinnati. In big news: WE’RE MOVING TO CINCINNATI! So crazy. Two weeks from tomorrow, movers will come and start to pack up our apartment. It’s all getting real!

Breakfast

Lunch

Snack

  • Misc freezer leftovers

Dinner

Links I Want to Eat: October 10

Exploring new parts of our neighborhood. Hello, Cloisters.

Exploring new parts of our neighborhood. Hello, Cloisters.

  • These apple honey muffins look like they’d be the perfect breakfast, especially considering they contain a nice splash of whiskey
  • Along those same lines, this apple honey cake is absolutely gorgeous. I want to have people over for dinner just for an excuse to make it
  • With cold weather coming, this brisket and onions cooked in the slow cooker sounds so cozy
  • Our waffle iron is currently in storage in TN, so I’ll be dreaming of latke waffles until I can retrieve it
  • I tend to hold to the “low and slow” method of cooking eggs, but cooking them crazy fast in blistering oil to produce a crunchy bottom sounds so dang intriguing
  • When we were in Hawaii, we ate a lot of SPAM rolls. This version looks slightly lighter, or at least a little fancier
  • It’s squash season! I want to eat a giant pan of sweet and sour roasted delicata!
  • I’m always on the hunt for a good pumpkin bread, and Joy’s recipes never fail. Love the addition of black pepper and orange juice
  • Coq au vin always sounds delicious, and like a lot of work (or at the very least, time). This weeknight version might need to be made soon
  • Joy does it again with cinnamon sugar popovers. In a muffin tin. I NEED THESE NOW
  • With the holidays coming up (!), I think I’ll be trying to make this chocolate babka for gifts. One loaf for them, one loaf for us…

Meal Plan: October 5-October 11

Every week we make a meal plan for the week ahead. The plan accounts for 5 breakfasts, 4 lunches (plus fruit), 4 snacks, and 5 dinners for the two of us. Lunch ideas are typically a double batch of whatever the recipe calls for. I make the lunches and do other various prep work on Sunday. Nearly all items are purchased from either our local farmers market or Whole Foods. We are currently living in New York City, so things are more expensive than average.

View from the Top of the Rock

View from the Top of the Rock

October 5-October 11

Things are a little crazy right now, with some big changes coming, so postings have definitely been a little sporadic. Hopefully it will all be settled soon!

Total cost: Roughly $121

Average cost per meal per person, with snacks tucked into the mix: $4.32

Breakfast

Lunch

Snack

  • Crispy brown rice and cacao treats (recipe coming soon)

Dinner

 

Meal Plan: September 28-October 4

Every week we make a meal plan for the week ahead. The plan accounts for 5 breakfasts, 4 lunches (plus fruit), 4 snacks, and 5 dinners for the two of us. Lunch ideas are typically a double batch of whatever the recipe calls for. I make the lunches and do other various prep work on Sunday. Nearly all items are purchased from either our local farmers market or Whole Foods. We are currently living in New York City, so things are more expensive than average.

How I felt this morning

How I felt this morning

September 28- October 4

My best friend Rachel and her husband Bryan arrive Thursday, so not a ton of meals to cook! Unlike when we lived in TN and cooked for out of town company, here we just go out.  So many restaurants to try!

Total cost: Roughly $130

Average cost per meal per person, with snacks tucked into the mix: $4.64

Breakfast

Lunch

Snack

  • Crispy brown rice and cacao treats (recipe coming soon)

Dinner

Bolognese

photo (31)

On the list of Josh’s favorite things that I make, I know for sure that my bolognese is in the top 3, and quite possibly number 1. Birthday request level. This makes me extremely happy, since it has taken me quite a while to find and modify the right recipe, and I plan on this being a recipe our family uses for years to come. I want this to be my legacy recipe. I mean, that’s not asking for too much, right?

I didn’t think so.

This recipe is not hard, but it does take time. lots of time. Time that is all completely worth it, but it shouldn’t be rushed. It matters.

I normally make this while Josh is at work, but since he was home the last time I made it, I had him taste the sauce every hour, so that he could see the delicious progression  of the sauce over the course of the afternoon. He was blown away at the difference between hour 1 and hour 4, even before I added extra seasonings.

Seasoning to taste during hour 1 is a no go. You need to give it time and space for the flavors to develop, and only tinker with it during the final half hour. Trust me, this is the right thing to do.

Bolognese (adapted from The Merry Gourmet)

  • 2 tablespoons extra-virgin olive oil
  • 1 Vidalia or other sweet onion, finely chopped
  • 2 large carrots, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 pound ground pork
  • 3/4 cup whole milk
  • 2 teaspoons Italian herb seasoning
  • 1/2 cup dry white wine
  • 2 cans (26- to 28-ounces each) tomato puree
  • Kosher salt
  • Freshly ground black pepper
  • Splash of balsamic vinegar (optional)
  • 1 tablespoon sugar (optional)
  • A few dashes of worcestershire sauce (optional)
  • Pasta

Heat oil in a large heavy-bottomed pot on medium heat. Add the onion and carrots, and cook vegetables until soft. Add garlic and cook until fragrant, about 1 minute. Add beef, pork, and a big pinch of salt; cook, stirring often and breaking up any clumps, until meat is fully browned. Add milk and Italian seasoning, stir, and cook until the milk has reduced by at least half. Add the white wine, stir well,  and cook until the wine has reduced by half. Stir in the tomato puree; when the mixture begins to bubble, turn the heat down to low. Simmer for 3-4 hours, stirring more as the sauce thickens.

When the sauce is at the thickness you prefer, start heating your pasta water.

Season the sauce with salt and pepper, and add the optional seasonings. Stir well and let it continue to simmer while the pasta cooks

Cook the pasta until al dente, drain and set aside.

Taste the sauce and make any additional seasoning tweaks.

Serve the pasta with a generous amount of sauce, and add some shaved parmesan if you’d like.

Meal Plan: September 21-September 27

Every week we make a meal plan for the week ahead. The plan accounts for 5 breakfasts, 4 lunches (plus fruit), 4 snacks, and 5 dinners for the two of us. Lunch ideas are typically a double batch of whatever the recipe calls for. I make the lunches and do other various prep work on Sunday. Nearly all items are purchased from either our local farmers market or Whole Foods. We are currently living in New York City, so things are more expensive than average.

Fires of Mordor... or the beginnings of a curry sauce

Fires of Mordor… or the beginnings of a curry sauce

September 21 – September 27

Nothing too exciting this week!

Breakfast

Lunch

Snack

Dinner

 

 

Links I Want to Eat: September 19

Enjoying the Met

Enjoying the Met

  • This looks like a perfect, easy dinner. Now to buy some udon and find some dashi powder
  • Crispy curried chicken would be soooo good on a salad
  • I love salt and vinegar chips, and I love roasted chickpeas, so this blend of the two could be dangerous
  • Tonkatsu is one of Josh’s comfort foods, and I love the idea of putting it in a salad roll
  • I had to set aside my yeast challenge due to some dang carpal tunnel issues, but this list makes me want to start it back up again
  • Before I start the yeast challenge back up, I want to try my hand at these apple pie biscuits
  • We spent our honeymoon in Scotland, and thoroughly enjoyed eating countless homemade scones (with clotted cream for me). I’d love to see if this recipe can compare to the ones we had http://www.thekitchn.com/recipe-real-irish-scones-recipes-from-the-kitchn-128074
  • I trust Joy, and I love weird flavor combos that involve salty, sweet, spicy, so this crazy popcorn mix looks just weird enough to be insanely delicious