A week's worth of meals

In ordinary times, I would write about the traditions of May Day around the world, celebrating the advance of spring and in France a holiday for workers. But these are not ordinary times. Additionally, since there is another meaning of the expression, I thought I’d take heed from that and do my part to help.

I’ve spoken in recent columns about feeling the challenge of being able to share, and about feeling useful in a time of great need. Staying home just didn’t seem to be enough. It finally dawned on me that doing my part is doing what I can. As a food geek, that means sharing food, or ideas on what to do with it. 

When my cousin sent me a desperate message via Facebook this week saying, “my creative spoon is struggling,” I decided I should answer the call to battle. This week I’m offering a whole week of meal planning, using the kind of meals that can be made up easily and quickly. 

I’m also including a pantry list, to help you keep a par stock of ingredients, so you have plenty of options.

Your pantry stock helps you make many basic recipes without shopping and keeps you prepared for last-minute changes or inspiration. Especially in a time of minimal trips to the store, having these goodies on hand is a great stress-reliever.

PANTRY BASICS

• Baking soda
• Baking powder
• Vanilla extract 
• Cinnamon
• Ground ginger
• Sea salt
• Peppercorns
• Olive oil
• Lemons (at least two)
• Balsamic vinegar
• White wine or apple cider vinegar (both if you wish)
• Dried oregano
• Cumin 
• Chili powder and /or curry powder (to your taste)
• Dried thyme or herbes de Provence
• Eggs
• Butter
• Parmesan cheese
• Garlic cloves
• Onions (one yellow, one red)
• Rice
• Dry pasta (enough for one meal for the household)
• One litre stock (vegetable or chicken are most adaptable)
• Coconut milk
• Tabasco or similar hot sauce
• Dijon mustard
• Yogurt or sour cream
• Honey 
• Dark chocolate (chips will do, or a quality bar 200 grams)
• Popcorn (or potato chips – just for sanity’s sake)

Once you have your pantry stocked, your grocery shopping is simpler, and you can make a few meals even when you have “nothing in the fridge.”

When planning for a week, we always look at preparing one dinner that provides us with leftovers that make another meal. If plans change, these leftovers can usually be frozen for later use. We also look at a few breakfast or brunch ideas that are more on the hearty side; starting the day with a bigger meal can mean lunch is more of a snack or maybe even not needed.

A WEEK’S WORTH OF MEALS

Breakfast or brunch ideas can include baked items (these can be made ahead on a day off and warmed up, remember). Cinnamon buns with some fruit salad make a great start to the day, as do biscuits with cheese and jam – or ham, if you prefer. Yogurt parfaits are a fun break from cereal. Breakfast burritos will likely take you all the way to dinner or could be dinner one night. Recipes can be easily Googled, or found using a recipe app like Yummly, if needed.

Here are seven more suggestions:

Meatloaf or Burgers with your choice of ground meat (or veggie protein) – season as you like, make a sauce that fits your theme, and serve with roasted veggies that cook at the same time. *Leftover veggies and cooked ground meat can be used in an omelette (for breakfast or dinner) or quesadillas.

Buddha Bowl – go vegetarian: use a grain base like quinoa, farro or rice; top with chopped veggies, toasted nuts or seeds, fruit if you like (dried or fresh) and/or cheese or legumes for protein. Top with a dressing that has plenty of flavour to make it all sing.

Grilled cheese sandwiches – kick them up a notch by using more than one kind of cheese and adding a bit of ham or bacon. Make them funky with a spread of chutney or spicy chili sauce. Serve with sliced cucumbers and tomatoes, or soup if you like, to round out the meal.

Grilled fish – buy fresh if you can or look for FAS (“frozen at sea”) for best flavour. Serve with sautéed vegetables that cook as fast as the fish, or a simple salad. The fish can have a squeeze of citrus or a spice rub for flavour. Cook until medium (internal temperature 137 F) and it will be tender and moist.

Dinner Salad – think “kitchen sink” here: any and all greens are good (we love arugula and spinach for flavour), any veggies you have, canned tuna, cheese or cooked bacon or ham for protein if you wish. Make the salads on a dinner plate to get the right amount (everyone can build their own if you like). The sky’s the limit with dressing – Google your heart out for ideas.

Roast Chicken or Pork Tenderloin – here’s another main dish that offers leftovers. Serve with fried rice, baked potatoes or couscous and call this your fancy meal. Chutney or sauce that’s open in the fridge can accompany roasted meat at dinner or in a sandwich. Serve those warm if the meat is warm for added flavour.

Pasta – so many types and so many sauce ideas, it’s mind-boggling. Mix up your styles from week to week – a pasta casserole, then simple noodles with tomato sauce, then maybe alfredo with peas… Make Jamie Oliver’s fresh-made pasta – it takes a few minutes with only flour and water and will knock everyone’s socks off.

So, there you have it. Thank you for letting me share what I can. I hope it helps make your week a bit easier. One last tip for you – at our house, when it’s salad for dinner, that means it’s ice cream for dessert. We all deserve a treat now and again. (Just remember to add your favourite flavour to your grocery list.)

This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.