Let’s get things started! I’ll start simple. This is our actual plan for the week in my wonderful Muji weekly planner…You can see how we used our themes to build a plan down the left hand side of the page, and our ingredients are listed on the right hand side. Yeah, it’s not exactly cute, but it gets the job done.
I thought for a moment this wasn’t a good week to start with because we have my mom’s birthday dinner tomorrow and so aren’t doing Mediterranean Night, but it’s actually a great illustration of a point. Tools are only meant to be useful, not to shame you into using them a certain way. I mean, you wouldn’t let a hammer make you feel less-than.
Here are the details on how we used the NWP this week:
MONDAY – Asian Night: Teriyaki Chicken Bowls
Yesterday I decided I really wanted an almost fast-food style teriyaki bowl so I scouted a slow cooker teriyaki recipe through Pinterest on a blog called Gimme Some Oven. I had to go to the store this morning to pick up a few little ingredients and the vegetables for the bowl. More on our bowl strategy soon – it’s a game changer. So this night includes:
- Chicken & sauce from recipe
- Bok choy, broccoli, carrots
- White rice (sooo luxurious)
I started the slow cooker in the AM before I went out to do a site visit. Tonight, the veg prep + cook and rice should took about 20-30 minutes. Dave did dishes as I cooked, which was a really nice encouragement!
TUESDAY – Mom’s birthday
Normally this would be Mediterranean Night, but we’re skipping it for some birthday fun times. Woot!
WEDNESDAY – Mexican: Tempeh Taco Salad
Dave is up to bat for this one. We’re looking at a chopped salad with taco seasoning tempeh. I have no idea how to cook this or truly what it is, but I do know it is a vegetarian protein option and I am game to try it if he’ll cook it. He has to stay late at work for a load-in, but luckily that means he’ll go in late, too, so he’ll go to the store on Wednesday for the fresh elements. You can see the list on the photo above. He’ll do all the chopping and cook the tempeh in the AM, then when both of us get home from stuff late we’ll just throw it together in a bowl. Before Wednesday, I’m going to fill in the Th/F ingredient lists and see if he’ll get those, too.
THURSDAY – American Classics: Turkey Meatloaf
Dave’ll be at an event, so I’m flying solo. The plus side of that is that if I make a full batch of something, I can freeze everything I don’t eat. I’m going to make muffin-tin turkey meatloafs. Haven’t found a recipe yet, but I’ll do that before Wednesday so Dave can get the ingredients.
FRIDAY – Friend Night: Salmon and Lentils, then a night out
And by that I mean we’re seeing some friends, but we’re also going to make a salmon-lentils-chard dish from the Cooks Illustrated New Best Recipe cookbook before we go out. I will grab those ingredients Friday during the day.
SATURDAY – Wild Card
I have a gig, so we’re planning ahead that I’ll grab something between rehearsal in the afternoon and the performance in the evening. Dave is on his own!
SUNDAY – Elaborate
We just got our hands on NOPI: The Cookbook, the latest from London chef Yotam Ottolenghi. This guy is out of control. His cookbooks are gorgeous and filled with unbelievable, modern recipes drawing on the many culinary traditions that meet in Israel, where he’s originally from. This book is co-written with Ramael Scully, the head chef at NOPI, who comes from Malaysia by way of Australian fine dining, so there’s a strong South Asian influence. We’ve yet to pick a recipe (will update later in the week), but it will definitely involve the better part of the late afternoon and evening to prep. It’s not for the faint of heart, but it is certainly going to be epic.