In the mid-90s, I ate a lot of chutney. Like, a lot-a lot. I was single and into food, but also in the middle of losing 100 pounds. I found it easier to have the same thing for dinner several nights a week: A Morningstar Farms Garden Veggie Patty with a generous spoonful of mango chutney and a big pile of steamed vegetables. The chutney added some flair to what was truly a dull meal. Today I don’t have nearly enough chutney in my life, but Monday night’s chicken will change all that. I can’t wait.
Here’s how to put everything together next week—if you’re new here, you’ll find the menu and shopping list on the website.
Monday
Mango-Chutney Chicken (or Tofu) with Roasted Carrots and Zucchini and Naan
You’re cooking double the chicken, and roughly double the vegetables (so, the three medium zucchini and a little less than two pounds of carrots). Prepare one batch as Option 1, “Plain” but seasoned, and refrigerate it for Thursday, and do the other batch with whatever level of seasoning appeals to you. If you like the sound of it and don’t need to save some plain yogurt and cashews for picky eaters, make double the yogurt sauce and crunchy topping and refrigerate the extra for tomorrow. Serve with naan.
Vegetarians: Prepare the vegetables and optional yogurt sauce and crunchy topping as above. Cut both blocks of tofu into slabs and press between layers of paper towels, weighted on top, for at least 10 minutes. Cut one set of slabs into small cubes and toss with oil, salt, and pepper—this batch, you’ll roast and refrigerate for Thursday. Cut the other set of slabs into strips and toss with vegetable oil and a little curry powder, cumin, cinnamon, salt, and pepper. Roast all the tofu along with the vegetables, turning once partway through.
Tuesday
Moroccan Vegetarian Stew with Rice
This recipe serves eight, so you don’t need to double it to make enough for leftovers. While it’s simmering, cook a double-batch of rice. If you made extra yogurt sauce and crunchy topping last night, don’t forget to pull it out for tonight. If you didn’t and you’re serving a picky eater, set out bowls of plain yogurt and cashews alongside the rice and stew. Refrigerate the extra stew and rice separately.
Wednesday
Greek Chopped Salad with Grilled Pita
Grill both of the red peppers tonight—refrigerate one for tomorrow. Got a picky eater? Serve this salad bar-style. If you like, cut one of Monday’s leftover chicken breasts into cubes and add it in—you’ll have plenty for tomorrow.
Thursday
Chicken (or Tofu) Fried Rice
Epicurious has a darn handy guide to making fried rice without a recipe. Tonight you’ll be using Monday’s chicken or tofu and vegetables (chop it all into bite-sized pieces), Tuesday’s rice, of course, and Wednesday’s grilled pepper, and adding scallions, the rest of the grape tomatoes, peas, and egg. When it’s time to season everything, use soy sauce, sesame oil, and hot sauce, if you like.
Friday
Moroccan Shakshuka with Pita
I’m so excited to show you how to make this. Here goes: Heat the oven to 375 degrees. Drizzle a little oil in a large oven-proof skillet over medium heat and add the leftover vegetable stew. Heat, stirring occasionally, until it begins to simmer. Scatter the remaining crumbled feta on top. Use the back of a spoon to make depressions in the stew, and gently crack an egg into each, two per person (it won’t be perfect, so don’t sweat it too much). Season with salt and pepper and transfer the skillet to the oven. Bake until the eggs are just set, 7 to 10 minutes. As long as the oven’s hot, toast the remaining pita directly on the rack, too. Sprinkle the shakshuka with some chopped scallion greens and/or cilantro if you’re feeling fancy. For a picky eater, grease a ramekin with butter or nonstick spray and crack an egg or two into it, and bake alongside the shakshuka.
Enjoy the big game tomorrow, if you’re watching!
Until Thursday,
Debbie