Meal Plan: September 14-September 20

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.

Cathedral of St. John the Divine

Cathedral of St. John the Divine

September 14- September 20

Although Josh’s birthday was the 13th, this is his birthday week meal plan. All meals and snacks following were selected by him, the lucky guy. Bolognese was his first and happiest choice.

Total cost: Roughly $150

Average cost per meal per person, with snacks tucked into the mix: $5.36

Breakfast

Lunch

Snack

Dinner

 

Meal Plan: September 7-September 13

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.

Misfortune cookie

Misfortune cookie

September 7-September 13

My parents are visiting New York this week (yay!), so there won’t be much cooking happening. Also, Josh’s birthday is Saturday! Happy times all around.

Breakfast

Lunch 

Snack

Dinner

  •  Classic split pea soup- one of our favorite soups ever
  • Japanese curry- with chicken, carrots, potatoes, and bell pepper

Loco Moco Remix

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Most of you are probably thinking to yourselves “what the heck is Loco Moco, and why would I care enough for a remixed version?”

I totally understand. I was there once.

Then I fell in love with a Hawaiian Chinese guy and started to learn about the whole world of Hawaiian food, which brings us back to Loco Moco (we’ll leave SPAM for another day).

So, what is Loco Moco? Traditionally, take a scoop of white rice, top it with hamburger patties. Fry a couple of eggs and add them. Then top the whole thing with brown gravy, eat, and fall into a delicious food coma. It’s so good, and so, so heavy.

Since I never make gravy, Loco Moco was relegated to a treat we only get when we could occasionally find a Hawaiian restaurant, which is extremely rare. So rare that we would drive from Nashville to Atlanta and the Hawaiian place there would be one of our first stops. We have priorities.

One day, as I was wandering online, I stumbled across a recipe for Loco Moco that was just different enough that I knew I had to make it ASAP, and it has sense become one of our favorite meals.

Still all of the comfort of Loco Moco, without making me feel full for the next 12 hours. Plus sriracha.

Win.

For all of my Hawaiian relatives, this might be sacrilegious. I’m sorry, and I love you.

Loco Moco Remix (from Love and Olive Oil)

For Coconut Rice

  • 1 c. sushi rice
  • 1 c. cold water
  • 1/2 c. coconut milk

Combine the rice and the water, cover, and stick in the fridge for 6+ hours (I try to do this before I leave for work in the morning).

Combine the soaked rice, remaining water, and coconut milk and cook in a rice cooker until done.

For Sauce

  • 1/3 c reduced sodium soy sauce (reduced is key, or it will be REALLY salty)
  • 2 tbsp light brown sugar
  • 1 tsp sriracha, or to taste

In a small saucepan over medium heat, combine the ingredients and cook for roughly 6 minutes or until reduced by about half, stirring occasionally.

For meat 

  • 1/4 lb ground pork or beef
  • Salt and pepper

In a medium skillet over medium-high heat, add the meat and season with salt and pepper. Cook until browned, making sure to break up any large clumps while cooking. Set aside in a covered bowl to keep warm.

For Toppings

  • 1 tbsp oil or butter
  • 2 eggs
  • 2 scallions, sliced thinly

In a medium skillet over medium low heat, add the oil or butter. When hot, add your eggs and cook until desired doneness (runny yolks are a winner in our home).

Assembly 

Grab two bowls. Fill each bowl with a scoop of rice, then meat, 1 egg, a generous drizzle of sauce, and scatter with scallions.

Never hurts to some additional sriracha too.

Eat, and pretend you’re in Hawaii, as opposed to New York in 86% humidity.

Meal Plan: August 31-September 6

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.

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Hawaii would be nice right now. Hello, green mountains!

August 31-September 6

Beanie weans just sound like the perfect, all-American Labor Day meal. Hope you’re having decent weather for you cookouts wherever you are. One day we’ll have a grill…

Total cost: $144

Average cost per meal per person, with snacks tucked into the mix: $5.14

Breakfast

Lunch

Snack

Dinner

Links I Want To Eat: August 29

Colors of summer, from the roof of the Met

Colors of summer, from the roof of the Met

  • We don’t tend to eat much eggplant, but this smoky eggplant dip looks worth trying
  • I love the snack series that Tracy on Shutterbean does, and now I’d like to eat a big bowl of bananas, yogurt, and lemon curd
  • Pretty sure that the only thing that could make homemade cinnamon rolls more dangerous is the addition of marshmallows, and now all I can think about are these s’mores cinnamon rolls(!!!)
  • I’m Southern, and Josh is Hawaiian Chinese (and grew up in southeast Asia), so these rice hoecakes with succotash are kind of us on a plate. They also would have fit perfectly into our wedding Southern/Asian fusion menu
  • Pocky is one of our favorite snacks, and I’m very tempted to make homemade pocky based on this recipe. Anyone know how to make homemade Hello Pandas?
  • How many versions of carrot soup is too many versions? Don’t care, because this jalapeño carrot soup from Joy the Baker looks delicious, though we’d definitely be switching out some coconut milk for the cashew cream

Happy Labor Day weekend to all my fellow Americans!

Pineapple Mint Water

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It’s a funny thing, writing a blog and seeing which posts become the most viewed.

One of my top posts? It’s not even a recipe. It involves no cooking, and it’s just throwing stuff into a bottle of water. It’s almost like writing up a recipe for ice cubes, but a little more flavorful. It’s for strawberry mint infused water, and it’s delicious.

While it is comical to call it a recipe, it is something that we’ve enjoyed a lot this summer, so I thought I’d add a new variation. Brace yourselves.

Pineapple Mint Water

  • The core of a pineapple, quartered
  • A handful of fresh mint
  • Water

Combine all of these ingredients in a large jar and refrigerate for at least two hours. The longer you let it sit, the more pronounced the flavor will be.

Strain and serve.

Keep refilling the bottle with water as you drink it, until the flavors start to fade or the mint starts to look too sad.

Curry Coconut Corn Soup

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So… I think it’s official that we have a food crush on Shutterbean, because we keep coming back to her recipes over and over. One of the biggest reasons for that is just how flavorful all of her recipes are, even if I don’t add lots of extra seasoning (which is not normal for me). We’ve come to realize over the years that one of the best ways for us to eat a pretty healthy diet is by adding a lot of herbs and spices. I’ve never understand why “light (or worse, lite. Ugh) recipes are so often soooo bland. Squeeze some lemon and add some cayenne or SOMETHING, gah.

I obviously have strong feelings about this.

Tracy from Shutterbean obviously understands this, since she loves to use curry paste and sriracha and all sorts of goodness on a regular basis.

This soup is so easy, with a pretty limited ingredient list, and it definitely hit the spot when I made a batch a few days ago. I very selflessly left some for Josh to eat at a later day. I’m so generous.

Curry Coconut Corn Soup (recipe from Shutterbean)

  • 1 tbsp coconut or olive oil
  • 1/2 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp (heaping) red curry paste
  • 3 ears corn, sliced off the cob
  • 2 c chicken stock (or vegetable stock to make this vegan)
  • 1  15oz. can coconut milk
  • Fresh lime juice
  • Salt and pepper, to taste
  • Small handful of fresh cilantro for serving
  • Fish sauce, for serving (omit for vegan) (we love Red Boat)
  • Sriracha, for serving

In a large pot over medium heat, heat the oil. Add the onion and garlic and cook until the onion is translucent, stirring often. Add the curry paste and stir until it’s well incorporated with the onions and cook for about 1 minute.

Add the coconut milk, chicken broth, and corn kernels, stir to combine. Bring this to a boil, then lower to a simmer for about 15 minutes. At that point, removed about a cup of the corn/onion mixture, set aside, and continue cooking the soup for another 15 minutes, until the corn is pretty soft. Remove from heat. Either let cool slightly and put in the blender in batches, or just use an immersion blender, which is what we always do.

Fun fact: when Josh and I married, we each brought an immersion blender into our new home. Priorities. Also, two butane torches.

 

Once the soup is silky and smooth, add the removed corn and onions back to the pot and stir to combine.

Serve with a dash of fish sauce, a nice drizzle of sriracha, and cilantro.