Let me walk you through this. This week’s menu (which will actually start on Monday) reuses and recycles many ingredients without recycling the actual meals.
So I’m having Roast chicken dinner on Monday, but I’m not having leftover roast chicken dinner the next night. Instead I’m using the mashed potatoes (which I’ll make extra of) to make potato pancakes. Slap some fennel sausage on the grill and served with a salad with stuff from the garden and it’s a great easy meal.
The next night I’m using the cooked chicken to make a version of peanut satays. Normal satays would be marinated first, but I’ll just pour the coconut peanut sauce on them and eat it like that. And in fact they won’t be satays so much as cut strips of chicken on my plate. I’ve never tried this jasmine coconut rice recipe before and I have HIGH hopes for it. It’s from Savory Sweet Life.
The last of the asparagus will be used up when I grill it with the salmon on the BBQ. Or grill. Or whatever you call that thing with coals and/or fire in it. This particular mean is inspired by my friend Michelle who made it the other night.
The pumpkin ravioli I’ve had in my freezer for ages. I made it last fall with the kabocha sqaush that I grew. It’s the SAME kabocha squash I’m having with my roast chicken dinner on Monday. Kabocha squash will store FOREVER.
Saturday is going to be spent building fencing and digging weeds. The days I kill myself doing hard manual labour outside are the days I think “Screw it”. I want a Big Mac, I’m gonna have a Big Mac. And large fries, 6 chicken McNuggets, a Diet Coke (heh) and maybe … just maybe … a chocolate milkshake. Don’t worry about me or my belly. It’ll be completely void about a half an hour after the meal. So sue me for wanting a Big Mac. They’re delicious goodness and sometimes I just want one. Think of this portion of the menu as the Menu of the Weak.
Mid summer might seem like a strange time to make a big heavy meal like a roast beef dinner but I haven’t made one in … well I couldn’t tell you how long ago. I’ll be making a Prime Rib Roast with Yorkshire Pudding, baby carrots with their shoulders and a small portion of the greens in tact, mashed potatoes, and frenched green beans. All served with a generous helping of gravy and horseradish.
All for me.
Tune in next week when the weekly menu will consist of 101 ways to use up and disguise a Prime Rib dinner with all the fixings.
The BEST Yorkshire pudding recipe (from Martha Stewart)
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