Food + Wine

Nov 3-8 Mealplan

For my weekly grocery visit today, I spent $43 and saved $41, and I did it all with my toddler desperately pleading for a nap! That, I am very proud of. But I digress… Here’s the plan for the week ahead-
*Fol Epi French Onion Soup
Fol Epi is a cheese from the Loire Valley in France and is one of the many we sampled on our anniversary picnic last week. It has a flavor similar to Emmental so I thought it would be perfect in a big bowl of French Onion Soup. I also have half a wheat baguette in the freezer from the picnic that I’ll use for the croutons. I adore this soup and love having it as a main course on a chilly night.
*Roasted Winter Squash and Cambozola Pizza
I have a plethora of decorative, yet yummy gourds on my kitchen table and I need to use them up before my son bruises them all. (He likes to see if they bounce like his ball). I’m thinking I may orange-glaze the squash after it’s roasted and layer it on the crust with the ever-amazing, Cambozola cheese (leftover from the anniversary carpet picnic), caramelized onions, fresh sage and a drizzle of reduced balsamic vinegar.
*Mongolian Beef and Broccoli with Fried Rice
I have some ‘lean stew meat’ in the freezer that cost me next to nothing at the store last week. And since I prefer to stew fatty meat instead of lean, I’m gonna stir-fry it. I am a big advocate for making your own take-out at home. It’s easier than you think and if you keep a well-stocked pantry and freezer, you can always make something like this at a moment’s notice.
I’ve said many times before how spanikopita is my favorite Greek dish but phyllo dough drives me nuts so I try to mimic the flavor in other ways. This meal will be chicken, spinach and feta meatballs with a garlicky, lemon sour cream and roasted tomatoes in some warm, whole wheat pita bread.
*Avocado-Stuffed Cheddar Chicken Breasts with Roasted Green Beans
I have some overly-ripe avocados in the fridge that I’ll use to make a guacamole-like mixture to stuff inside some boneless, skinless chicken breasts. After they’re cooked, I’ll sprinkle them with a good amount of sharp cheddar cheese and serve with some orange zested, roasted green beans.
*Cider-Braised Turkey legs, Mashed Potatoes and Roasted Broccolini
I have some little creamer potatoes that are beginning to stare at me so I think it’s time to use them up. I grew up eating chunky, smashed potatoes instead of the pureed, smooth kind. I like them both but I only make the chunky kind at home. And I always leave the skins on, (“That’s where the fiber is!”, I can hear my mother say…) I mash mine with a combo of chicken stock and sour cream and a touch of butter to make them awesome. And I got a great deal on some turkey legs today so I thought that braising them sounded like a good idea. I would braise every meal if I could, it’s the best.
That’s it for this week. Happy Eating, Everyone!

Previous Post Next Post

You Might Also Like


  • Reply Anonymous November 1, 2009 at 9:59 pm

    Love the roasted gourds (I think I'll use pie pumpkins) and Cambozola cheese combination idea. Maybe served with garlicy chick peas and orzo with plenty of chopped fresh herbs? As always, your menus are full of inspiration–and a week's worth of delicious food for less than $50 is downright amazing! You go, Girl!

  • Reply cary November 2, 2009 at 8:33 pm

    oh i love mongolian beef! have you found a recipe that mimics pf changs? please share if you have! thanks!

  • Reply Anonymous November 3, 2009 at 3:08 am

    I've never eaten at P.F. Chang's (and must admit that I am not a big fan of cornstarchy and over-sweet ersatz "Chinese" food), but there's a recipe described as a "clone" of the P. F. Chang's Mongolian Beef on the RecipeZaar site. (Or just google "recipe Chang's Mongolian Beef.")If you like this dish, though, the Mongolian Beef is the very best dish on the menu at The Peninsula China Bistro.

  • Reply Everyday Champagne November 3, 2009 at 1:15 pm

    I remember really liking the Mongolian beef at PF Chang's when I went years ago but then I learned the nutritional information on just one serving (after I ate the whole plate), and I never ordered it again. It's incredibly easy to make at home, and I usually use a leaner cut of beef and a lot less oil than most restaurants use… All it is, is a thickened sauce made of soy, brown sugar, ginger, garlic, scallions and sometimes sesame oil. I sometimes add a bit of spice to mine…sriracha works well. I've never been to the Peninsula China Bistro, but when I go I'll be sure to order it! Thanks!

  • Reply Anonymous November 4, 2009 at 5:28 pm

    I bought some of those amazing-deal drumsticks and thighs at HT too and oven-fried them by dipping the chicken parts first in a sticky mixture of s and p, mustard, and hot garlic-chili sauce and then breading in a mixture of panko crumbs and crumbs made from oven-dried, left-over cornbread. Bake in 400 degree oven about 50 minutes or until nicely browned and a fork pierce doesn't run red. I really liked the crisp and spicy result and it was as good as fried chicken without all the angst and oil.

  • Reply Everyday Champagne November 5, 2009 at 1:10 pm

    Yeah, I never deep-fry in my house. I 'oven-fry', like you did your turkey legs and the result is always juicy and very crispy! Nice touch with the cornbread-sounds delicious!

  • Leave a Reply