Shopping List: Old-School (and New-School) Tacos, Creamy Potato Soup, and Crispy Quinoa Patties
The Family Plan #16
I tried something new yesterday, and I have a feeling it didn’t work. See, I learned that Substack (which hosts my newsletter) also lets me start discussion threads. Y’know, so we can discuss things. So I thought I’d give it a shot, and set one up to talk about how your week is going. And… nobody responded. Until now you’ve been a pretty vocal group, so I’m guessing there was some sort of technical malfunction. Will you do me a favor, please? Check your inbox, and let me know if you got something from me yesterday? Thanks, you’re the best.
Let’s see what’s cooking for next week.
Here’s the menu:
SUNDAY: Cooking a big batch of ground turkey saves you from having to season and brown meat for two meals this week. Same deal with a big batch of quinoa—meat-eaters will use it twice, and vegetarians three times.
Photo by Krisztian Tabori on Unsplash
MONDAY: You don’t need a seasoning packet to make the kind of tacos we grew up on—this taco filling recipe from AllRecipes gives you everything you need. Vegetarians, you’ll be making an ingenious meat-free version using quinoa, courtesy of Minimalist Baker. Add all the usual taco fixings, and you’ve got dinner.
TUESDAY: White Cheddar and Chive Potato Soup from Cooking Light cooks up creamy and rich-tasting, but it’s remarkably light at the same time. Serve it with a big green salad.
Photo courtesy of Cottercrunch
WEDNESDAY: Deconstructed Stuffed Pepper Bowls from Cottercrunch use both use quinoa and the rest of the ground turkey. I love this one because while my picky guy definitely wouldn’t touch a stuffed pepper, he might actually eat some of the elements here. Vegetarians, the recipe suggests swapping in either tempeh or black beans—I’ll leave that up to you, so I put both on the shopping list.
THURSDAY: Orecchiette with Greens, Mozzarella, and Chickpeas from Food & Wine is one of those meals that’s ready in just about the time it takes to cook the pasta. Frying the chickpeas to make them crunchy is a really nice touch.
FRIDAY: Little Quinoa Patties from Epicurious uses the rest of the quinoa. Serve them on salad greens with tomatoes, marinated artichoke hearts, and a quick lemon-yogurt sauce. Add a nice loaf of bread on the side.
Here’s the shopping list:
Remember, an asterisk* indicates an ingredient for vegetarians only. If I don’t specify an amount for an ingredient, assume it’s not substantial. And note that I’m not including salt and pepper unless a recipe calls for a particularly large quantity.
Produce
1 small yellow onion (M, W)
1 large white onion (M, F)
1 large shallot (T)
2 heads garlic (M, T, W, Th, F)
1 lb. Yukon gold potatoes (T)
1 head romaine lettuce (M, T)
5 oz. baby spinach (W)
8 oz. Swiss chard (Th)
5 oz. baby arugula (F)
1 bunch cilantro (M, W)
1 large or 2 small bunches chives (T, W, F)
1 bunch basil (Th)
2 pints grape tomatoes (M, T, W, Th, F)
1 cucumber (T)
1 avocado (M)
2 bell peppers, any color (W)
1 lime (M)
1 lemon (F)
Fresh pico de gallo (M)
8 oz. tempeh,* optional (W)
Pantry
2 or 3* cups quinoa (M*, W, F)
Chili powder (M)
Ground cumin (M, Th)
Paprika (M)
Garlic powder (M)
Onion powder (M)
Dried oregano (M)
Cayenne pepper (M)
Red pepper flakes (W, Th)
Ground coriander (Th)
Cider vinegar (M)
Red, white, or balsamic vinegar (T)
Brown sugar (M)
All-purpose flour (T)
8-10 hard taco shells or corn tortillas (M)
Pickled jalapeno slices, optional (M)
Salsa* (M)
Nutritional yeast* (M)
Olive oil (M, T, W, Th)
Extra-virgin olive oil (T, Th, F)
12 oz. low-sodium vegetable broth (T)
8 oz. tomato sauce or BBQ sauce (W)
Worcestershire sauce or tamari (W)
Hot sauce, optional (W)
1 (15-oz.) can black beans,* optional (W)
1 (15-oz.) can chickpeas (Th)
8 oz. orecchiette (Th)
1 jar marinated artichoke hearts (F)
1 cup whole grain breadcrumbs (F)
Meat Counter
2 lb. lean ground turkey (M, W)
Dairy
6 oz. sharp white cheddar cheese (M, T)
1 quart milk (T)
12 oz. sour cream (M, T, W)
4 oz. fresh mozzarella (Th)
6 oz. plain Greek yogurt (F)
4 large eggs (F)
1 oz. Parmesan cheese (F)
Bakery
1 loaf crusty bread (F)
Check back on Saturday for the details on how it all goes together.
Until then,
Debbie