We seem to be a society of busy--where multitasking is standard operating procedure for improved efficiency.
Hmmm...methinks that is corporate malarkey. Today, I purposefully did NOT multitask. I made a write-it-down-on-paper-God-honest list of work items and household tasks, which included this post. I turned OFF Facebook, Twitter, Skype and my email, and just concentrated on the task (singular) at hand.
Full Disclosure: I had a conference call via Skype and had to turn that on, but did not email, check Facebook, or do other things during the call.  Teriyaki Salmon. Good weekday dinner. The work got done, and it took less time than I thought. I went food shopping for the week, armed with another list, of course. I went running. And we had full and proper family dinner. The rest of the week is looking good too.Not-Multitasking MondayOrange Salsa Pork Chops, green beans, Chinese chicken-less salad and rice. Yep, made it in an hour. TuesdayTeriyaki Salmon, musubi and the rest of the Chinese chicken-less salad. Definitely less than an hour.
 Jambalaya freezes well. WednesdayShrimp-less Sausage Jambalaya. I will use chicken Andouille sausage and make a double batch. Shrimp doesn't freeze very well, and this is why it will be shrimp-less. ThursdayLoaded tuna melts. Sandwich as dinner, perhaps with Kale Chips or Parmesan Edamame from Pinterest. I might opt for the lazy version of panini: toaster + microwave.
 Meatless FridayKorean Mushroom Tofu and eggs scrambled with kimchee and green onions, based on a post from from Sandra's Easy Cooking. Because one block of tofu is not quite enough for the sky-high metabolism of the teenagers. Add Korean-style bean sprouts and purple rice to the party for another full and proper family dinner made less than an hour.I'm not sure I'll be able to maintain the serial-process living, but it was less stressful than the here-and-there flitting about that is usually Multitasking Monday. What works for you?
Eat Well. Be Well.
 Hakone Garden, Saratoga After two weeks of dine-out lunches and meandering about the San Francisco Bay area, Mom returned home to Hawaii. We sent her home with a suitcase full of Trader Joe's omiyage and a list of Korean tofu houses in Honolulu. Now, it's back on my own. Mom's not one for spicy food, so we're adding a little more pep. Here's what I am cooking this week. MondayOrange Salsa Pork Chops, Okinawan Sweet Potatoes, rice, and curry-roasted cauliflower.
Straw, blue, rasp and blackberries!
| FridayTacos--No Mix, and my own GuacamoleAfternoon snacks for the ravenous teenagersBerries are in peak season. Drizzled with yogurt and granola. I've also bought fresh tamales from Whole Foods, tortillas with shredded cheese and salsa, Kee Wah Bakery croissants and pork curry puffs, and yes, two bags of potato chips. After all, they are teenagers. Eat Well. Be Well. |
 If there ever were a perfect place to convalesce from a very bad respiratory virus, Lagoon #4 at Ko'Olina on O'ahu is it. Three days at the lagoons--mind and body are feeling much better. My Mom's cooking definitely helped too. Back in the land of 50-degree weather, here's to extending that happy relaxed sigh of "aah" in aloha for as long as possible. Happy to be healthy and cooking again. Food shopping for the week is done, and here's what we're eating this week. Monday (Gills) Teriyaki salmon, rice, salad and Grandma Nancy's Ranch Dip. Didn't have teriyaki when I was back, and am craving it now. Have a bag of carrots, a bunch of broccoli and some haricot vertes for snacking and dinner veggies.
 Tuesday (Four Legs) What Started Out as Tyler Florence's Pork Chops, green beans and rice. We haven't had this in a long time and Granny Smith apples are still in season. Wednesday (Plants) Techie Gnocchi. This was one of those meals that didn't happen during the cloud of sickness. Making the most of squash season, and this desperately needs a better picture. Thursday (Feathers) Chicken Marsala with Trader Joe's Lemon Pepper Pappardalle. It also needs a photo and I haven't made this in a long time. Plus, I got a good deal on chicken.
 FridayTacos using the rest of the chicken, which I'll toss in the food processor in the hopes of getting some kind of ground chicken. I think it should work, but I'll let you know. One of those easy meals we've not had in quite awhile. After School Snacks These are things I have been routinely stocking to avoid the arsenic hours of the late afternoon when parents and teenagers tend to get food-cranky. Applewood organic (pork) salami, tortillas, cheddar cheese, tangerines, apples, grapes, grapefruit juice, pita chips, Steve's hummus, salsa, the aforementioned veggies and dip, yogurt, Quaker Oatmeal Squares cereal, granola, Girl Scout cookies, and one can of Diet Cherry Coke for maternal caffeine emergencies.
Hope you are all staying healthy. Eat Well. Be Well.
We did the Costco run this weekend, and of course, picked up a chicken. It's the poultry equivalent of Mary Poppins' magic bottomless bag. One $4.99 Costco Rotisserie Chicken will fuel for 4-5 meals this week. Here's what what's cooking. I'm using up the orphans from last week. So we won't be wasting the rest of the cornbread from last week's chili, an errant red pepper, part of a humongous red onion, and the Costco-sized bag of broccoli florets. Sunday-- Pasta with Broccoli, Sun-Dried Tomatoes and Shredded (Costco) Chicken, as made by the husband. This is not a new recipe, but an unfortunate "I forgot!" so look for a tardy posting later this week. Monday--Costco chicken with Cornbread Stuffing (using the previously noted leftover cornbread), roasted broccoli w/garlic & pancetta, and Okinawan sweet potatoes. I might even make some gravy. The all-oven meal. Tuesday-- What Started Out as Tyler Florence's Pork Chops. There is no picture of this, and we haven't had it all winter yet. Wednesday-- Sweet and Sour Chicken, Yaki Musubi and Tangerine Spinach, Take 2. I'll use Drumettes here. Thursday-- BBQ (Costco) Chicken Pizza, with red onions and extra red peppers from last week's fruit salsa. Friday--(Costco) Chicken Divan, using the rest of the Costco broccoli. Saturday--Nachos with Spanish Rice, Warm Jalapeno Cheese Sauce, Guacamole and yes, if there is any more of it, the rest of the Costco Chicken. Eat Well. Be Well.
Once a week, I ask my family this, and usually the answer is, "uh, I dunno?" So every week, I aim to have 4-5 meals with a few basic rules. They are:
1) No Spam, bacon or sausage in the same week. As much as we love cured meats, moderation wins out.
2) Try to have one multi-dish meal.
3) Try for fish or vegetarian once a week.
4) Try to use all veggies over the course of the week.  A menu comes together like this:
1) Fish Tacos (done first because I buy fresh fish) with fresh guacamole, cabbage, tomatoes, spiced yogurt and salsa
2) Multi-dish meal = Orange-Salsa Pork Chops, green beans, Okinawan sweet potatoes and jasmine rice. Uses salsa from Fish Tacos. The colors and flavors all play off each other. Spicy Orange-Salsa Pork Chops, simple fresh green beans and sweet and creamy Okinawan purple potatoes and the light, fragrant white jasmine rice all play nicely together.
 3) Nakayoshi Gakko Somen Salad--Uses leftover lettuce and tomatoes, adds a cuke, kamaboko and scrambled eggs. Meatless, and for home lunches.
4) Quinoa Salad--Use the rest of the cuke, and finish up the leftover fish or pork chops. Use whole cans of corn and black beans. Also good for lunch boxes.
5) Okonomiyaki (right)--This is a kind of Japanese dinner pancake/pizza. Uses eggs, the rest of the cabbage, kamaboko and any green beans
The actual shopping list is pretty efficient:
Pork chops
Fresh Fish
Orange juice
Shredded Sharp Cheddar Cheese
Avocados (4)
Limes (2)
Cilantro
Small red onion (1)
Jalapeno peppers (1)
Green beans
Cabbage (1)
Lettuce (1 bag or 1 head)
Tomato (3-4)
Cucumber (2)
Kamaboko (Japanese fish cake, the pretty pink kind)
Eggs
Canned Black Beans
Canned Corn
Corn Tortillas
Okonomiyaki Mix (from Safeway or Japanese grocery store, such as Nijiya, Marukai or Don Quijote)
Pantry Items You Probably Already Have In-House (add what you don't have to your shopping list)
Garlic
Sesame Oil
Canola Oil
Shoyu
Vinegar
White Sugar
Brown Sugar
Mayonnaise
Salsa
White Sesame Seeds
Cumin
Ginger (Powdered)
Somen
Jasmine rice
Quinoa
Dried Cranberries
Pine Nuts
Newman's Own Balasmic Vinegar Salad Dressing
Bulldog Tonkatsu Sauce (Safeway or Japanese grocery store, such as Nijiya, Marukai or Don Quijote)
At the end of the week, you end up with about 3/4 of a red onion, some cilantro, and perhaps some leftover corn tortillas. So next week, you can think about gyros to use the red onion, and chicken tortilla soup for the rest. It doesn't always work out this neatly, but this is what I aim for. Let me know what works for you!
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