Shopping List: Easy Things to Cook When You Have a Broken Wrist

The Family Plan #46

If you were walking in Sunnyside, Queens, this weekend, and saw a woman trip over her old lady shopping cart right into the street, yeah. That was me. I didn’t think I was hurt at first, but the next morning I woke up and my wrist was all swollen. A quick trip to urgent care delivered bad news: I broke my right wrist. This afternoon I’m seeing a hand doctor, who will tell me what I’m really in for. Supposedly it’s not a bad break, so it should be fine.

It does mean, though, that I’ll be keeping this brief today. I can’t type or use my mouse, so I’m dictating. Bear with me, and excuse any typos or abnormalities, please!

I’ve kept the menu really simple, all things that can be made with minimal prep work. That’s right, I made a menu that works for meeeeee. But I promise, it’ll also work for you.

Here’s next week’s menu:

MONDAY:

Photo courtesy Bon Appetit

Open-Face Steak Sandwich with Parmesan Dressing from Bon Appetit with potato chips. Cook 2 pounds of steak instead of the recipe’s 1 1/2, and you’ll have leftovers for Friday. Vegetarians, you’ll be using portobello mushrooms—marinate them briefly in balsamic vinegar, olive oil, and a bit of chopped garlic, then broil or grill. If you like, top them with mozzarella cheese and melt. (Don’t worry about leftovers, vegetarians: You’ll be using tofu on Friday.)

TUESDAY: Chinese Dumpling Soup from Rachael Ray. A package of frozen dumplings becomes dinner in the blink of an eye! If you’re concerned this won’t be filling enough, add more vegetables or some rice noodles.

WEDNESDAY:

Photo courtesy Full of Beans

No-Chop Chickpea Curry from Full of Beans, served over rice. “No-chop” means this is really easy on my wrist, and also really easy for you. Double the rice, for Friday.

THURSDAY: Baked Sweet Corn Farro Risotto from Naturally Ella with a green salad. This is a decidedly untraditional risotto, swapping whole-grain farro for arborio rice and baking for standing in front of the stove, stirring. Note that this recipe makes two large servings, so you’ll need to double it.

FRIDAY: Steak or Tofu Fried Rice without a recipe. I like to close out the week with a dinner that uses whatever bits and bobs you have left. If you made steak on Monday, grab that. Vegetarians, you’ll use a package of extra-firm tofu. Of course, grab the leftover rice from Wednesday. Given my wrist situation, I’ll be using a bag of frozen vegetables, but you can use whatever you like. This how-to from Epicurious helps you pull it off.

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Here’s the shopping list:

Reminders: If I don’t specify an amount, it means it’s relatively small. An asterisk * indicates ingredients for vegetarian options.

Produce

• 1 small red onion (M)

• 1 large yellow onion (Th)

• 2 cloves garlic* (M)

• 1 large bunch or 1 (5-ounce) package arugula (M)

• 2 (5-ounce) packages spinach or baby spinach OR frozen spinach (T, W)

• Salad fixings (Th)

• 4 portobello mushroom caps* (M)

• 2 large carrots (T)

• Small knob fresh ginger OR ground ginger (T, W, F)

• 1 small red Fresno chile (T)

• 1 bunch scallions (T, F)

• 3-4 ears sweet corn OR frozen corn kernels (Th)

• 1 bunch parsley OR basil (Th)

• 1 large lemon (M)

• 1 package tofu, preferably extra-firm* (F)

Pantry

• Vegetable oil (M, W)

• 1/2 cup+ olive oil (M, Th)

• Balsamic vinegar* (M)

• 1/4 cup whole grain mustard (M)

• 1 bag potato chips (M)

• 3 quarts chicken or vegetable broth (T, Th)

• 1/4+ cup soy sauce (T, F)

• Toasted sesame oil (T, F)

• Ground ginger OR fresh (T, W, F)

• Chinese five spice powder (T)

• Onion powder (W)

• Curry powder (W)

• Rice noodles, optional (T)

• 3 (15-ounce) cans chickpeas (W)

• 2 (11-ounce) cartons OR 2 (15-ounce) cans coconut milk, preferably lite (W)

• 1 (15-ounce) can diced tomatoes (W)

• 1/4 cup peanut butter powder OR 1/3 cup peanut butter (W)

• Sriracha or other hot sauce (W, F)

• Agave syrup, honey, maple syrup, or other liquid sweetener (W)

• 2 cups white rice (W, F)

• 2 cups farro (Th)

Meat Counter

• 2 pounds steak, preferably flank, skirt, or flat iron (M, F)

Dairy

• 1 1/2 ounces Parmesan (M)

• 4-6 ounces fresh mozzarella* (M)

• 3 cups shredded sharp cheddar (Th)

• Half and half, optional (Th)

• 2-4 eggs, optional (F)

Bakery

• One loaf ciabatta (M)

Freezer Case

• 16 ounces frozen pork, chicken, or vegetable dumplings or potstickers (T)

• 10 ounces chopped spinach OR fresh (T, W)

• 1 package mixed vegetables (F)

Liquor Store

• 1/2 cup white wine OR vermouth (Th)

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On Saturday, paying subscribers will get the details on how it all comes together.

Stay safe, be kind, wash your hands, and wear a mask. And if you’re Jewish, have an easy fast.

Debbie