I got back from our vacation to Orlando on Wednesday night, and after a day of rest – amusement parks are fun but exhausting – I took a look through the kitchen and decided it was past time to do some stocking up. Our pantry eat-down has had mixed results – we’ve gone through a lot of food, but we haven’t stopped grocery shopping completely – with 2 small children and 2 people working from home on the regular, running out of milk, eggs, fruit, Goldfish and the like just isn’t an option.
Still, our grocery bill dropped a bit, and our pantry and freezer got a good bit emptier. Which is good on a few levels, as we’re slowly beginning our steps towards springtime, despite the snow on the ground. My garden seeds arrived, and are waiting for early March to start planting under the living room window. The baby chicks – 27 of them, gulp – arrive in just a few weeks, and we’re almost ready to order the new coop for mid-April delivery. Add to that our CSA payment for the season has been made, this time to include a fruit share, and I’m feeling good about the quality of our diet for the coming year. It will be healthy, varied, and in large part, local.
Despite that, we are tied to the grocery store, and today we needed quite a bit. Because I’m traveling quite a bit the next two weeks, I bought enough to cover meals at the ready for the days I will be here. I don’t have a menu at the ready, per se, but I always try to have the ingredients for meals at the ready. This time on my list is:
Macaroni Medley, a family specialty (recipe to come)
Homemade Potstickers, Paleo Scallion Pancakes and Thai Basil Stir-fry
Chicken Parmesan with zucchini and regular noodles
Simple Lentil Sausage Soup
Butternut Squash Soup (using the last of our CSA squash from the fall)
French Onion Soup
All of these meals make enough for us to eat dinner, plus leftovers for lunches and additional servings. Because it’s cold out, we’re heavy on the soup, as we always are at this time of year. It’s simple, filling, and can almost always be cooked early in the day and left to simmer until dinnertime. It’s warmer than it has been but the chill is still with us for a few more months, and last night, after 6 days in the Summerlands, an extra level of warm food was necessary.
Cooking for me is not just necessity, it is also pleasure. When it’s just Eli and I, I tend to be able to experiment and try new recipes. Lately I’ve been trying a lot of recipes from HalfBakedHarvest.com, and yesterday’s crib, while my children were in Maine with their grandparents for a couple nights, was her Thai Peanut Chicken Ramen. I didn’t have the good kind of ramen on hand, so we improvised with my favorite buckwheat noodles, which I prefer anyway. I doubled the chicken and added a little Sambal Olek for heat, and it was absolutely delicious.
In total, this is about a 45 minute recipe if you include chopping the mushrooms and the peppers, ransacking the fridge for wherever the heck I had stashed the Ginger Garlic Paste and getting the instant pot up to pressure.
One prep tip I highly recommend is to take a freezer-safe baggie, and whenever you are prepping onions or mushrooms, take the stubs or the peels and put them in the baggie in the freezer. You can add to it freely as you cook, and when you are ready to make chicken or turkey stock, just dump the contents in with the carcass, water, a dollop of vinegar, some bay leaves and thyme, and cook for 7 or 8 hours. You will end up with the best broth ever. In preparing one meal, you also lay the foundation for another.
Dinner was ready in no time, and this has now become one of our favorite new meals. Spring will be here soon enough, and with it fresh greens and salads. But for now, coconut milk, chicken, peanut butter, honey, and noodles fill our bowls.