What’s Cooking This Week?

It still feels a bit like summer in my corner of the world, but the pace of my calendar and the length of my to-do lists (yes, there are multiple…something I need to work on) leave no doubt that fall is here. Lots of projects at work, family coming into town, a blogging conference (who knew such a thing existed?), and the approaching third trimester (gasp) for the little dude that I’ve been cooking.

My meals are looking a little autumnal, as well. I bought my first bag of brussels sprouts on Friday, and I’ve got a pepper squash and a butternut squash sitting in the pantry awaiting their roasty-toasty fate. On Saturday, I mashed potatoes and braised short ribs. (But thankfully managed to talk Kiwi out of serving them in the backyard.) And the freezer—yes, I’m starting to restock the freezer to prepare for the looong winter ahead. Step one: The Bean and I whipped up these whole grain, zucchini-packed dark chocolate brownies. Which probably won’t last the week, let alone the winter. But at least we are making the effort.

And for dinner this week, there will be vegetables—tonnes of ‘em—because sometimes you buy two bunches of broccoli forgetting that you’ve already got two bunches sitting in the fridge. Oops.

For chicken night, I’m defrosting a childhood favourite that I made and stashed in the freezer last Friday. Stay tuned for the totally unexpected combo of ingredients that is “Szechuan Style Chicken”. I will post the recipe later this week, but in the meantime here’s a little palate teaser:

Szechuan Style Chicken, by KiwiAndBean.com

For veggie night, we will roast up a pile of vegetables and serve them over polenta. A recipe from one of my fave new memoirs-slash-cookbooks: Dinner A Love Story. I’ve never made polenta before, and Kiwi is certain he hates it. So this should be an interesting experiment.

For egg night, the leftover roast veggies from veggie night will find their way into muffin tin frittatas like these. Hopefully together with the $12.00 of fresh herbs that are wilting in my fridge. (Would it kill those grocery store folk to sell herbs in tablespoon-sized portions?)

Meat night will feature ground beef. Probably in the form of a shepherd’s pie, half of which will hopefully make its way into the freezer for next week.

For pasta night, I was sucked in by this recipe for pasta with caramelized cabbage, anchovies and breadcrumbs. Don’t even get me started on anchovies. My desert island food, right there.

And for fish night, I’ve gotta go with salmon. Because my father-in-law is coming to visit, and salmon opens the door to his heart. Do you have any good salmon recipes to recommend?

And that’s that, folks. Thanks for indulging the minutiae of my meal-making. This is all very therapeutic for me.

What are you cooking up this week?

4 Responses to What’s Cooking This Week?

  1. Natalie October 9, 2013 at 12:09 pm #

    It’s really helpful to hear what you are cooking! Fall seems to be when my cooking motivation kicks in… It’s pretty dormant over the summer! I’ve been making shepherd’s pie too… Using sweet potato and this recipe: http://www.cbc.ca/bestrecipes/2013/05/sweet-potato-shepherds-pies.html
    Trying to make two and freeze the second. Threw together an easy chicken soup with chicken thighs and root veggies as well. Would love to read more ideas for egg night from you!

    • Sarah October 15, 2013 at 9:50 pm #

      Yes, fall is definitely cooking time for me too. And shepherd’s pie with sweet potatoes…the only way to do it in my opinion. Nice one! More egg recipes coming soon….practicing law/gestating are getting in the way of blogging these days :-)

  2. Papouli October 1, 2013 at 12:31 pm #

    Hey Sarah! I am in awe of how organized (and what a great cook) you are!!! I keep thinking maybe, just maybe I’ll try your planning template and then my ultra scatter brain gets cold feet. I’ll get there one day. I just thought I’d tell you that I tried two new dishes last night and both were AMAZING!! I did simple duck breasts in balsamic-honey glaze (inspired by Dorie Greenspan’s Around My French Table) and Deb Perleman’s kale salad with pecorino and walnuts. First of all, that salad is one of the best I’ve ever had, seriously. And second of all: Duck!! Why are we all not eating more duck? To die for and sooo simple. The rest of the week will certainly involve soups as I’m up to my eyeballs in homemade stock. And tonight I’m bringing a roasted squash and spice cake to a friend’s bday party. Feeling very seasonal over here!

    • Sarah October 15, 2013 at 9:51 pm #

      Yum, that all sounds amazing. This makes me think maybe I ought to add a duck night to the rotation!

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