While not sleeping and worrying about food last night, here are my substitution ideas -- regular lentils for red ones, potatoes for the butternut squash, sliced bell pepper scraps for the sun-dried tomatoes, some other nut for the pine nuts, regular rice for the risotto ... I don't think I have anything to use instead of yogurt, though. And, no wine.
Hmm my only concern is for the risotto--I know you can use regular rice for the stovetop method and get decent results, but I've never tried in the slow cooker or IP. What other grains do you have?
For the yogurt, it's no biggie on Monday, and on Wednesday you can make a different kind of dressing. Got anything that'll be creamy? Not that you need it, but having something with a little thickness/richness is nice.
GRAINS: I have some boxes (probably quick cooking) couscous for Weds, and I have the quinoa for Thurs.
VEGS: I have some fresh zucchini and a little fresh broccoli. Frozen, I have some mixed veg, corn, peas. Potatoes were the only think I could think of that I have in the house that is about the same texture as the butternut.
CREAMY: Hmmm. I have like mayo, and I have some bottled tahini / lemon dressing and some rosemary balsamic dressings. BUT ... I just found some non-dairy yogurt in the fridge. It was a substitution from a couple weeks ago for my pick-up order. So, maybe I'm okay there.
If I cannot make the risotto, I can come up with something else. I have enough shrimp & cabbage to make those sheetpan tacos again. We liked that a lot.
OK for the risotto, I'd use the fresh vegs since they won't stay fresh for much longer. That zucchini especially! I think the potatoes will be too much starch in one bowl. Sounds like you're ok for everything else--good luck!
While not sleeping and worrying about food last night, here are my substitution ideas -- regular lentils for red ones, potatoes for the butternut squash, sliced bell pepper scraps for the sun-dried tomatoes, some other nut for the pine nuts, regular rice for the risotto ... I don't think I have anything to use instead of yogurt, though. And, no wine.
Hmm my only concern is for the risotto--I know you can use regular rice for the stovetop method and get decent results, but I've never tried in the slow cooker or IP. What other grains do you have?
For the yogurt, it's no biggie on Monday, and on Wednesday you can make a different kind of dressing. Got anything that'll be creamy? Not that you need it, but having something with a little thickness/richness is nice.
Also wondering about something other than potatoes for the risotto. What kind of vegs do you have available? Frozen works too.
I would have had some mushrooms leftover from last week, but we used them for omelettes again Friday night.
GRAINS: I have some boxes (probably quick cooking) couscous for Weds, and I have the quinoa for Thurs.
VEGS: I have some fresh zucchini and a little fresh broccoli. Frozen, I have some mixed veg, corn, peas. Potatoes were the only think I could think of that I have in the house that is about the same texture as the butternut.
CREAMY: Hmmm. I have like mayo, and I have some bottled tahini / lemon dressing and some rosemary balsamic dressings. BUT ... I just found some non-dairy yogurt in the fridge. It was a substitution from a couple weeks ago for my pick-up order. So, maybe I'm okay there.
If I cannot make the risotto, I can come up with something else. I have enough shrimp & cabbage to make those sheetpan tacos again. We liked that a lot.
OK for the risotto, I'd use the fresh vegs since they won't stay fresh for much longer. That zucchini especially! I think the potatoes will be too much starch in one bowl. Sounds like you're ok for everything else--good luck!
Stick with the long grain rice, and just know that it'll come out less creamy than risotto made with arborio.
Ok. Thanks!