Malaise. I’m interviewing experts for a story about it right now—how tired we all are of this pandemic, how never-ending it seems, and most importantly what we can do to fight off the blues. Are you feeling it? I definitely am. Every day feels like the one before. I have the same fights with my son about homework, about food, about chores, day in, day out. And colder weather is coming. As my mother would say: OY.
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Anyway, here’s the menu for the week. I’m still aiming for minimal dirty dishes.
MONDAY:
Potato Chip Fish from me or Tofu from Tenderly with Carrot “Fries” and simple buttered peas. On the very few occasions my kid has eaten fish, it’s been crusted with crushed potato chips. I like to serve it with carrot “fries” (how-to is with the fish recipe) and frozen peas with plenty of butter. Double the fish or tofu for tomorrow. Vegetarians, if you’re not vegan, you can swap two eggs for the flaxseed/water combo in the crunchy tofu recipe (that’s for a double-recipe).
TUESDAY: Fish (or Tofu) Taco Bowls from Damn Delicious turn yesterday’s crunch into tonight’s bowls—and you’re not cooking anything but cilantro-lime rice. Picky eaters? Serve salad bar-style. Double the rice for tomorrow, and the dressing for Thursday.
WEDNESDAY: Spicy (or Not Spicy) Coconut Vegetable Stir Fry from Budget Bytes with cilantro lime rice. Reheat last night’s rice and it’s a perfect accompaniment to Thai-ish stir-fry. Kids don’t like spicy food? Leave out the sriracha.
THURSDAY:
photo courtesy The Recipe Critic
20-Minute Black Bean Soup from The Recipe Critic with a simple salad. Other than an onion and some garlic, there’s zero chopping in this soup—you’re just opening cans or the freezer. Serve it with a green salad tossed with that yummy cilantro-lime dressing from Tuesday. Lunch tip: Double this recipe and you’ll have lunches for next and beyond—freeze in individual portions.
FRIDAY: Crispy Sheet-Pan Gnocchi with Vegetables from The Kitchn. Long-time readers will remember this from The Family Plan #3—it’s a favorite of mine, and from what I’ve heard in emails, lots of you love it, too. You can use almost any vegetable you like that roasts well, but I’d recommend including either a pint of cherry or grape tomatoes or some butternut squash, to make the mixture saucy.
Here’s the shopping list:
Produce
1 lb. carrots (M)
2 bunches cilantro (T, W, Th)
1 bunch rosemary OR dried (F)
1 bunch basil (F)
1 small head red cabbage (T)
1 avocado (T)
13 cloves garlic (T, W, Th, F)
Small knob ginger (W)
1 medium onion (Th)
1 small red onion (F)
Enough vegetables for 4-6 cups chopped, such as broccoli, peppers, mushrooms, zucchini NOTE: It’s perfectly fine to buy pre-chopped fresh vegetables here! (W)
Salad greens (Th)
1 (12-oz.) bag mixed baby bell peppers OR 2 medium bell peppers (F)
1 pint grape or cherry tomatoes (F)
1 lemon (M)
6 limes (T, W, Th)
2 (14-oz.) packages firm tofu* (M, T)
Prepared pico de gallo (T)
Pantry
2 bags kettle-style potato chips (M, T)
1 cup olive oil (M, T, Th, F)
Vegetable oil (W)
Cocktail sauce OR tartar sauce (M)
Tamari* (M, T)
Soy sauce (W)
Ground flaxseed, optional* (M, T)
Dijon mustard* (M, T)
Maple syrup* (M, T)
2 cups basmati rice (T, W)
1/4 cup apple cider vinegar (T, Th)
1 (13.5-oz.) can full-fat coconut milk (W)
1/3 cup natural style peanut butter (W)
Sriracha, optional (W)
Brown sugar (W)
1/2 cup peanuts, optional (W)
1 (14.5-oz.) can fire-roasted tomatoes (Th)
4 (15-oz.) cans black beans, low sodium if you’re not draining (Th)
3-4 cups vegetable or chicken broth (Th)
1 (4-oz.) can diced green chilies (Th)
Cumin (Th)
Chili powder (Th)
Dried rosemary OR fresh (F)
1 lb. shelf-stable OR frozen gnocchi (F)
Seafood Counter
2 1/2-3 lb. firm white fish (cod, haddock, pollock, snapper, tilapia would work) (M, T)
Dairy
2 eggs (M, T)
Butter (M)
8 oz. plain Greek yogurt (T, Th)
Grated Pecorino Romano or Parmesan (F)
Freezer Case
Peas (M)
Corn kernels (Th)
Gnocchi OR shelf-stable (F)
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.
Debbie