Eggplant with hot garlic sauce
Weekly meal planning, the improved and more organized method, is entering its second week. I wonder how long it will last? We are not meatless this week, but I am stretching 1/2 pound of very thinly sliced pork over two meals. And successfully feeding two teenagers, one of whom I'm pretty sure has a hollow leg.Almost Meatless MondayPan-fried noodles
. To feed a family of 4, I'm using 1/4 pound of thinly sliced pork, 6 bunches of baby bok choy, a large red pepper, 3 portabella mushrooms and a large zucchini. Family is happy.TuesdaySimple Spaghetti Sauce
. Awhile back, I made a humongous batch of meatballs and I'm cashing in that production this week. I'm also trying out San Marzano tomatoes. Is it worth all the fuss and higher price?
WednesdayMisoyaki Butterfish Furikake kale chips. Family fave.
or salmon with Edamame Rice
. It's been way too long since we had this.Almost Meatless ThursdayEggplant with Hot Garlic Sauce
, with 1/4 pound of pork and lots of eggplant, plus the convenience of ready-made sticky rice from Ranch 99. FridaySalt and pepper shrimp
, but using chicken, sauteed gai lan, and rice.
I really prefer the sweetness of shrimp, but that pesky crustacean food allergy means it's chicken.
ExtrasFurikake kale chips
. This is a really easy side/snack that never, ever leaves leftovers.Peach (apricot) Blueberry Cobbler
. 'Cots and blueberries went into the first cobbler of the season! Another one will be made this week while apricots are coming in.Pickle mango
. I BOUGHT
green mangoes. I PAID MONEY
for them. My Hawaii ohana is shaking their heads and ex-pat Hawaii people--feel my angst! It will be worth it for the first sweet/salty bite of fresh pickle mango.
Reflecting on all of those whose sacrifices allow us to be here. Have a good week all!
Christmas planning is going full-speed ahead. This weekend, we got our pictures taken, ordered Christmas cards, went Christmas shopping and now I'm prepping boxes to ship out to Hawaii. I also attempted to cash in on an online calendar sale, but sadly, that sale and along with the last of my Christmas mojo expired like Cinderella at midnight last night.
However, we still need to eat, and planning the weekly menu always reminds me to settle down and pay attention to the most basic of things--feeding my ohana. Here is what we're having this week.
Pork sausage spice goodness
, stew-style. It's too late for tomatoes, but red peppers and eggplants were looking fabulous at the grocery store. Lucky to have temperate California weather.TuesdayWinter-style Panini
, using the technique from Turkey/Summer Panini.
I made a huge batch of Homemade Pork Sausage
for Thanksgiving and froze half of it into patties. The winter version is pork sausage, arugula, pears and either Havarti or brie. Or both.WednesdayMy Grandma's Meat and Macaroni
, with ground turkey. There is nothing fancy about this meal, but everyone loves it.
Nearly Meatless ThursdayMy Mom's Watercress Soup
. Like shabu shabu
, watercress soup is great for cold days and not heavy. Watercress is apparently the new "it" food, so Mom really does know best.Friday--Dinner and the Movies
and Baba Ghanouj
. The featured flick is The Avengners, which we will watch for about the 14th time. Each family member has their own favorite character: Black Widow, Iron Man, Pepper Potts and Captain America.Remember, this time of the season is supposed to be fun. Eat Well. Be Well.
After the Great Tofu Disaster
, it was back to cookbook research for another creative endeavor. This time, I started with a Russell Siu recipe from By Request
by Betty Shimabukuro. Some context: Russell Siu is one of the founders of 3660 on the Rise
, my mom's favorite restaurant and Betty Shimabukuro
is the Food Editor for the Honolulu Star-Advertiser, but not my cousin.
The ingredient list below, logically arranged in Venn diagram form, and indulging my inner geek. For reasons that should be intuitively obvious (NOT!) I've deemed the recipe Italianese Chicken Pasta
Part Japanese, Part Chinese, Part Italian. 100% American.
This dish starts out classically Mediterranean with browning chicken and then tossing in the eggplant, sundried tomatoes and mushrooms. While I used Japanese eggplant and shiitake mushrooms as per the original recipe, you could substitute Italian or Chinese eggplant and portabello mushrooms.
Then you think, "OK, stir-fry" and add hoisin, sriracha and shoyu. The "ai-yah!" moment comes when you pour in that carton of half-n-half. Do not panic
, even though this combination will feel very wrong. Chef Russell Siu will not steer your awry.
But it worked! Click here
for the recipe and click here
for Venn diagram intricacies.Eat Well
. Be Well
It's going to be a busy week. Kids are on their last week before winter break, and the happy Christmas frenzy is in full swing. It's finals, finish-up-for-pay-work-before-shutdown, ship presents to Hawaii, finish Christmas cards and letters, take photos, get presents for the kids' teachers/coaches, and finish shopping week.
Yet we still need to eat. During weeks like these, eating dinner together is a long slow exhale of relaxation. Here's what we're eating this week.
Love it when leftovers look like this.
(Leftover) Chicken Tortilla Soup
. A full Tupperware of frozen soup is one of the great benefits of making soup for an army. Just make sure that it's completely melted and heated through. Soupsicles are not a desirable dinner.MondayChristine's Clam Chowder
and fresh baked whole wheat bread.
I have re-discovered our breadmaker. Next to my beloved rice cooker, this is becoming my favorite household appliance.TuesdaySimple Tomato Spaghetti Sauce
. Doubling the recipe for meatballs to bank another meal in the freezer.WednesdayMayonnaise Chicken
, rice and Sesa-miso eggplant
. Mayonnaise chicken plays well with any side dish.
ThursdayOmi's Shoyu Fish
. No tilapia for this recipe. First of all, my sister will disown me. Equally important, this requires a good sturdy white fish. Think halibut or cod, both of which are sustainably harvested. Using fresh mochi as the starch here. Sounds very promising.Friday
Going meatless with Techie Gnocchi
. Instead of butternut squash, I'll be using the kabocha
that I grew over the summer.
Hope you all get a chance every day this week come home, exhale and have dinner. Eat Well. Be Well.