Meal Plan and Batch Cook Your Way Through Anything

There is always something lovely to see on my walks

The weather continues to be challenging – first a giant, but rather pleasant snowstorm, then rain, then sleet and snow followed by another drop in temperature. Saturday afternoon was warm enough for us to bundle up in snow gear and take Teddy for a walk on nearby Greenbelt land. Sunday morning I woke up to 5 degree temperatures, with the bunnies having to take up residence in the basement for the 3rd time in a month. If it stays above 10 degrees, their hutch & run, which is covered in a tarp most of the winter, plus their winter coats keep them warm enough. Below that and we’re likely to wake to bunny popsicles, so in they come, bunsicles being on no one’s list of favorite things.

Challenging these days is more than the weather as my uncle is likely to succumb to his cancer soon enough. We’ve lost a lot in the last few months, my family and I, but I am trying to appreciate and hold gratitude every day as a result, and hold on to all my people.

The lingering warmth in the living room from the fire was lovely, as were my cozy blankets, but I had spent much of Friday afternoon and Saturday morning running errands, primarily food related – Costco, Trader Joe’s and Market Basket, plus our local dairy for a week’s supply of milk, and then the Co-op for bunny food and treats, and suet cakes for the birds. At this time of year, there’s not much for the wild birds to eat, so we try to keep our feeders full. By the time I was finished I had spent $518.41, which is the bulk of our grocery budget for the month. I’ve lately been returning to my old habits of buying most of our groceries at the start of each month, and supplementing fruit, veggies and milk in.

We’re also coming to the end of stock-up shopping, as we’re going to renovate the house next spring, and that requires us moving out completely for a while. Moving some food is inevitable, but it’s time to start emptying the pantries and freezer for real. I tend to view a full larder as an edible emergency fund, and that thinking has served me well, but it will be kind of fun to start to see empty spaces too.

To do that we’ve got to eat what we have and carefully manage our inventory and stockpile. Some things we simply can’t run out of – coffee, cereal for my son, olive oil and spices, things like that. Others I want to make sure we see how long we can go before we need any more. And to eat healthy and stay within a reasonable food budget, meal planning and batch cooking.

I’ve also made the commitment to make 1 dinner and 2 lunches each week for my younger sister – she’s still dealing with the death of her beloved husband, and while I can’t make the loss easier, I can ensure that once a week she and the girls have a hot meal, homemade bread, and that she’s got a couple lunches to take to work each week. Sometimes I add cookies or a treat, sometimes I don’t. But it’s forced me to be a creative and thoughtful cook, since variety and healthy is very important. And it’s making me way, way more efficient in the kitchen. It’s a small thing, and my target is 12 months of food delivery, once a week. Eli helps too, last week we sent over a big pile of his homemade Empanadas. My take is that their life is hard enough, and a little help is sometimes the difference between being able to tie a knot in your rope and hang on, and not having enough rope left to tie.

This week’s meal plan is varied, healthy and yummy, and I’m excited about it.

Pre-prepped Lunches
Lemon Cranberry Quinoa Salad topped with chicken – this stuff is so, so good and filled with fruit and veggies. I subbed in the apple since the store didn’t have jicama
Falafel and Tzatziki

Dinners
Sunday: Roasted chicken and vegetables, homemade dinner rolls
Monday: Creamy sun dried tomato pasta for our family and for hers (this is also an insanely good and easy recipe, just use a very deep skillet)
Tuesday: Beef Bulgogi (I made a triple batch, with 2 in the freezer for later)
Wednesday: Salmon over cauliflower rice with Garlic Scape Pesto I froze last summer
Thursday: Eli cooks, always delicious
Friday: Homemade pizza in the oven or chicken soup with rice, depending on moods and motivation
Saturday: Whichever one we didn’t make for Friday

While I’ve made all sorts of breads and baked goods, I’ve never made a dinner roll. This week I decided to tackle that gap with a recipe for Scotch Baps. I took the recipe from one of my oldest cookbooks, one I got in my early 20s, called Soup and Bread, by a writer and chef with the worlds coolest hippie name, Crescent Dragonwagon. Soup and Bread is a contemporary of The Moosewood Cookbook, a cookbook I bought about the same time and proceeded to hate every recipe I tried from it. Some I made twice thinking it was me, and never have I disliked a cookbook so consistently.

Maybe it’s me though, because it was a bestseller. If Mollie Katzen, the author, taught me anything, it was that it’s okay to be disinterested or even loathe things that everyone else seems to like, which is perhaps why I was always so comfortable disliking Sex and The City. I tried – and by that I mean I toughed it out through 2 episodes – and always thought that show would be improved by all the cast being taken out by a wayward Zamboni.

By 11:30 on Sunday the Baps were in their final rise (more on them in a moment), everything else was either made or in the oven and my wonderful husband had rescued my too-damp falafel in the air fryer.

So about that cookbook, and those Baps, Soup and Bread (and if you want to have a splurge to the tune of $4.59 you can have a wonderful read and a happy belly) – Baps are a dense roll, with a butter and milk base. I think I would use less flour than the recipe calls for, maybe 4 cups total for the rolls and more for dusting, and they really weren’t terribly photogenic, but these things are good. It’s my understanding in Scotland they are morning rolls, toasted with butter and with some sausage on them, but we’ll eat them with our roasted chicken for dinner.

As we roll into another busy week, the peace of Sunday afternoon with warm food and loved ones is something I treasure. The cooking is done, the preparations are complete, and there’s nothing left but to sit and enjoy the last of today’s sunshine before twilight comes again.

2 thoughts on “Meal Plan and Batch Cook Your Way Through Anything”

  1. I love how your roasted vegetables look, and they’re how I do mine too. Sweet potatoes and carrots are great for the energy and staying full, and they go well with any other mains I may have. Anyway, thanks for this post!

    Like

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