Eleven months into lockdown tedium, I decided to do a little self-care, in the form of a Zoom writing workshop. I’ve written fiction on and off since god knows when (I majored in creative writing), and my monthly writers’ group always recharges my batteries. But this thing I’ve signed up for? It’s eight Tuesdays, from 7-9:30PM. Around here, that pretty much obliterates dinner time. In the past I might’ve scrambled to get something on the table by 6:30—lord knows I’ve got enough tricks up my sleeve to make that happen, but I don’t want to. Now, I’ll smile broadly at my husband and son and suggest they fend for themselves. And spend two and a half hours, uninterrupted.
Theoretically uninterrupted, I should say. My son ambled into the room during the first class to pet the cats (they hang out with me). Of course he did. But when he realized my camera was on and he was in his underwear, he skedaddled. Score one for Zoom, eh?
I noticed something interesting in that first class: The other female students were either considerably younger or considerably older. I was the only one with a child under 18. Obviously I can’t say for sure that there were no other moms in the group because of all the above-and-beyond we’re doing in this pandemic. But I have a strong suspicion.
What are you doing to take care of yourself?
Here’s the menu for next week:
MONDAY:
Crockpot White Chicken Chili from Well Plated by Erin OR Vegan White Bean Chili from Eating Well, with all the fixings. We are heavily into chili weather, all across the country from the sound of things. White chili (with chicken or vegetarian) is every bit as cozy and satisfying as the kind you’re probably used to, but it’s also lighter and milder in flavor—that’s right, it’s pretty picky eater-friendly, depending on the eater. If you’re making the vegan version and you think your kids might find even poblano peppers too spicy, swap half for bell peppers and pass hot sauce at the table. Let everyone top their own bowls with sour cream or Greek yogurt, shredded cheese, avocado, pickled jalapeno, and tortilla chips. Each of these recipes serves 6, so you should have leftovers to fill Wednesday’s enchiladas.
TUESDAY: Pasta with Ultimate Quick-and-Easy Pasta Sauce from MyRecipes with Italian bread for wiping the plates. This sauce truly is quick and easy—it’ll be ready in the time it takes to boil water and cook pasta. Make a double batch to use on Friday.
WEDNESDAY: White Chicken (or Bean) Enchiladas with salsa, avocado & Easy Mexican Slaw from Foodiecrush. Your leftover chili makes a super-fast enchilada filling—just scoop it out with a slotted spoon so your ‘ladas aren’t too soupy. Roll it inside flour or corn tortillas with some shredded cheese, top with Sour Cream Enchilada Sauce from Dishes Delish and a little more cheese, and bake. You should have extra enchilada sauce—refrigerate it for Friday.
THURSDAY:
Baked Chickpeas with Pita Chips and Yogurt from Smitten Kitchen. Did somebody say Middle Eastern nachos? If you didn’t, you definitely will when you get a load of tonight’s dinner. Best part: This deliciousness is going to give you leftovers for lunch.
FRIDAY: DIY Pita Pizza plus a big salad. No recipe required tonight (though paid subscribers will get more details on Saturday): You made two sauces this week that work beautifully for these cheater’s pizzas. Tuesday’s red sauce takes things in a traditional direction, while Wednesday’s sour cream sauce will make a mighty fine white pizza, topped with ricotta and mozz. Don’t forget to add your favorite pizza toppings to the shopping list.
Here’s the shopping list:
Items with an asterisk * are for the vegetarian option.
Produce
19 cloves garlic (M, T, W, Th, F)
3 large + 2 medium yellow onions (M, T, W, Th, F)
1 red onion (W, Th, F)
1 bunch cilantro (M, W, Th)
1 bunch parsley (T, Th, F)
2 avocados (M, W)
3 Anaheim OR poblano chiles, OR a mix of chiles and green bell peppers* (M, W)
1 large zucchini* (M, W)
1 (14-oz.) package slaw mix (W)
1 pint grape OR cherry tomatoes (Th, F)
3 small OR 2 medium cucumbers (Th, F)
1 package your favorite salad greens (F)
3-4 limes (M)
2 lemons (Th)
Pantry
60 OR 80 oz. low-sodium chicken OR vegetable broth (M, W, Th)
2 (15-oz.) cans white beans, such as cannellini or great northern (M, W)
1 lb. dried OR 4 (15-oz.) cans chickpeas (Th)
2 (4.5-oz.) cans diced green chiles (M, W)
Pickled jalapenos, optional (M)
Salsa (W)
Hot sauce, optional (W, Th)
Ground cumin (M, W, Th)
Dried oregano (M, W)
Cayenne pepper (M, W, Th)
Ground coriander (M*, W, Th)
Dried basil (T, F)
Dried Italian seasoning (T, F)
Garlic powder (W)
Onion powder (W)
Paprika OR sumac (Th)
Sugar (T, F)
All-purpose flour (W)
1 bag tortilla chips (M)
Olive oil (M, T, W, Th, F)
Balsamic vinegar, optional (T, F)
1/2 cup quinoa* (M, W)
1 lb. pasta of your choice (T)
Tomato paste (T, F)
4 (14.5-oz) cans diced, crushed, or whole tomatoes OR 2 (28-oz.) cans (T, F)
Honey (W)
1/4 cup pine nuts (Th)
Tahini (Th)
Meat Counter
1 1/4 lbs. boneless skinless chicken breasts or thighs (M, W)
Dairy
16 oz. sour cream OR plain Greek yogurt (M, W)
8 oz. plain yogurt (Th)
16 oz. shredded cheddar OR Monterey jack cheese (M, W)
8 oz. shredded OR fresh mozzarella (F)
8 oz. ricotta, optional (F)
Butter (W)
Bakery
1 loaf Italian bread (T)
9-12 flour OR corn tortillas (W)
10 pita OR flatbreads (Th, F)
Liquor Store
1 cup dry red wine, optional (T, 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