Monday menu planning with the Organizing JunkieWe got the shopping done a bit late this week (finishing it off on Sunday instead of Saturday); and there were a few items I didn’t like the look/price of–so my menu’s changed a bit since I designed it last Thursday. This week I had decided to attack my condiments! Use them up and clean out my fridge. Unfortunately a single week of recipes just won’t do it. I know these recipes will definitely put a dent in them though; and using condiments to plan a menu certainly brought lots of inspiration.

Sunday
25
Leftover buffet
A name that inspires confidence! Essentially it was a fend-for-yourself night. The fridge is full of leftovers (soups, roast pork, roast chicken, etc…) and after a day of running around (and an amazing lunch at the Old Dublin pub), we just weren’t that hungry.

Monday
26
Beef Sate with peanut sauce, steamed rice & vegetables.
Tonight I’m trying to get rid of my little bottle of Thai red curry paste. Hopefully I can do this without making the dish too hot to eat. Beef Sate is very easy to make and leftovers of it (with the peanut sauce) are even more amazing as a lunch.

Tuesday
27
Bittman’s Meatloaf with salad.
Another great as leftovers meal. I hanker for meatloaf sandwiches, but I have a friend coming over. I’m going to use the homemade seafood sauce (ketchup + Shireah) as a topping for the meatloaf, thus technically getting rid of more condiments from my kitchen. I’ll use my imported mustard to make a fancy dijon vinagrette for the salad.

Wednesday
28
Mac and cheese with salad.
I made this not too long ago and it was a big hit; so I’m making it again. Mac and cheese has always been comfort food to me. This recipe is so much better than the store-bought blue box that I find it difficult to even think about going back. It takes more work and is longer to make — but there are no leftovers. 🙂 The salad will be dressed with a red wine vinagrette and beans.

Thursday
29
Chicken Thighs with Spicy Tomato Sauce with polenta and Cesar salad
I shall try to make this with Chicken breasts. This recipe won’t reduce my condiment bottles–but the Cesar salad will (as I have a bottle and a half of anchovies). The polenta (or possibly wild rice, haven’t decided) are much needed for this very saucy recipe.

Friday
30
Vietnamese Noodle Soup with Oxtail
I intend to make the stock throughout the week, then bring it to a gathering with me. Hopefully friends will bring noodles, veggies, and meats to go with the meal. I’ll keep the meat to serve with the soup and probably bring some shaved carrot, beansprouts, and definitely the hot sauce — hopefully the gathering will use it up.
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