This week I start out with some “stock” on hand; chicken breasts in abundance, leftover homemade sauce from last week’s Pasta All’Amatriciana, half and half from making pumpkin bread pudding, and two unused butternut squash. In addition to my desire to use those things up, I am, as always, planning meals that use what is fresh and seasonal, what is on sale at our grocery store, and that give us no more than two red meat meals and at least one vegetarian meals. This week I am relying heavily on recipes from my brand new Bon Appetit Cookbook (I am so in love with it that I may have to book us a room) which I won in a raffle over at Baking and Books (thank you, Ari!!).
Here’s what we’re eating on Forest Street this week:
Macaroni and Cheese and Broccoli with Sesame Seeds and Cracked Red Pepper
The macaroni is my standard, and the broccoli recipe is from my new best friend, The Bon Appetit Cookbook. This gives us our vegetarian meal, and lets me make good use of the organic broccoli on sale this week.
Pasta with Hot Sausage Sauce; Semolina Bread and Salad
This will use up my leftover sauce (which may need to be reconstituted with a little red wine and “store bought” organic tomato sauce), sausage is on sale, and I will splurge on a loaf of Semolina bread which I could probably make, but probably won’t on this particularly rich and full day when I will be scrapbooking with friends all afternoon.
Butternut Squash Soup with Cider Cream and Homemade Bread
This will use up the two squash(es?) staring at me reproachfully from the counter-top. The recipe (another from Bon Appetit) calls for both heavy cream and sour cream; I’ll use up the half and half and light sour cream in the refrigerator. Honestly, Sam may or may not eat this, but he will eat a sandwich made of fresh hot bread with peanut butter and honey, so I have no reason to believe that a mutiny will occur.
Chicken Paprikas, Egg Noodles and Roasted Sprouts and Cauliflower with Orange
A grand slam: this is a healthy dinner (its not the traditional paprikas with sour cream), it uses up some of the chicken breasts, egg noodles are on sale and the vegetables are seasonal.
Beef Curry, Basmati Rice and Thai Cabbage Slaw
I’ll make my current version of curry using some on-sale steak (which means I can make it faster than I can when I use cheaper, tougher beef), I always have basmati on hand, and the slaw is from…you guessed it…Bon Appetit.
Braised Chicken in Sun-Dried Tomato Cream, Risotto and Salad
This will use up four more chicken breasts, as well as the balance of the half and half. I am sure Sam will be horrified by the vision of chicken in pink-ish cream sauce, so I will most likely reserve one braised but un-sauced piece for his delectation.
Fish Tacos and Fresh Pineapple Slices
I have made fried fish tacos before, and they were actually pretty good, but now I have a recipe and that recipe comes from one of my cooking goddesses, Lynne Rosetto Kasper of “The Splendid Table.” I have not yet made the recipe, and can’t vouch for it, but you can check it out here. (You should see her site anyway, and listen to the show, and worship the ground she walks on if you have not already). The fish is on sale, I already have most of the other ingredients, and whole pineapples are on sale.