Reverse Meal Planning

rtandon27

Lunch today was scrambled eggs & spinach on pumpernickel toast.  Nice and easy and tasty to boot.

Had to rescue a red pepper this morning that mysteriously started to go soft as if it had been bruised - the soft part is in the compost & the rest cut into chunks in preparation for s&s chicken for tomorrow's dinner

Dinner tonight will be shelf-stable gnocchi with mushrooms and broccoli in a creamy sauce.  We seem to have four heads of broccoli this week, as for some strange reason we received two instead of the one we were expecting and then another two in place of missing mangetout!😁

joedenise

@rtandon27 that really doesn't seem logical to me replacing mange tout with broccoli when there is already some in the order!  Anyone with any sense would have substituted something else!

Mrs_Salad_Dodger

Ah yes, but they know you like broccoli 😉😉

rtandon27

Haha - one down and three to go!
Not my favorite veggie by far but they are fresh and vibrant and not a winter root veg  so are forgiven for taking up a full shelf in the fridge 😃

Suffolk_lass

joedenise said:

Got some chopped winter vegetables and butternut squash out, along with some cooked pearl barley.  Will chuck it all in a casserole dish with some stock and cook on low for several hours for lunch today and tomorrow.

Dinner tonight will be a vegetable biryani made using a bag of HM spiced mixed vegetables from the freezer.

That sounds lovely! What spicing do you use in the biryani?

joedenise

I use 2 tsp garam masala powder, 2 tsp turmeric, tsp each chilli powder, cumin, coriander.  I also add some grated root ginger and garlic.  

When I make the biryani I make the veg mix separate to the rice and then when I dish it up I use a small deep cereal bowl and line it with the rice, put the spiced veg mix in the middle and then top with more rice and then onto the plate which is how it was dished up in Goa.  Make sure to add some of the stock from the veg otherwise it can be a bit dry.

rtandon27

Another head of broccoli used up today for Brocconut Noodles - it was the smallest of the four, perfect for two people - we also threw in a handful of leftover chicken from our Sunday pot-roast.  It's a tried and true recipe we've used for years - tastes light and refreshing, a very springlike dish - YUM!

ruby_eskimo

Making a roasted cauliflower curry for dinner tonight - the sauce is a bit like a korma but with creamed coconut rather than coconut milk, which we had half a block of in the cupboard for some reason.

joedenise

Using up more freezer fodder tonight and tomorrow.  HM faggots in onion gravy tonight and a fish pie with celeriac and butterbean topping.  So nice easy dinners as will just need to reheat and cook some potatoes and veg tonight and just veg tomorrow.

rtandon27

Lunch today was left-over portions of last night's dinner.  Healthy S&S chicken using the Hirsute Biker's recipe off the beeb.  Used up two enormous peppers, though the one that was supposed to be green had ripened and turned orange - a can of pineapple chunks from the store-cupboard and the last of the chicken thigh from the freezer.

My goal is to empty the meat drawer in the freezer by Easter, and restock from either MrS or the local butcher with our basic go-to cuts of chicken, mince, fish & pork.  Our last stock-up was October & though we have bought other cuts in the interim when they were on sale, I've found it's best to keep ingredients for our low-effort / repeat meals on hand.  It still amazes me how our shopping habits have changed over the past year, I feel like I'm channeling my grandmother's method of keeping good stores, more and more as the weeks go by