Every Friday or Saturday, look for my post of a menu for meals for the following week. When I have time, I might also post a shopping list. Plan on the menu providing at least four delicious, home-cooked meals, with you only cooking 2-3 nights a week. My favorite resources are Cooking Light magazine, the Food network, and my family's/my recipes.
Before you read on, there are a few things you should know:
1. I love to cook. I learned from my parents (who are both excellent cooks) as well as the fabulous stars of the Food Network. I only started cooking regularly less than five years ago when I was a newlywed. Although you are reading from the perspective of someone who loves to be in the kitchen, these meals are accessible to anyone willing to try.
2. I love food- all kinds, all flavors! I like making and trying unique flavors as well as cooking classics. (See lists below for things you might need before I post my menus.)
3. With a new baby, I have learned that you have to be resourceful with your time. Thus, my "cook once, eat twice" philosophy was born! Every week, we will either eat the exact same meal twice, use the leftovers to make something easy and different, or freeze it for another time.
Here are some of my pantry staples that might help:
- red/yellow onions
- garlic
- low-sodium chicken broth
- canned tomatoes (plain and Italian flavored)
- tomato paste
- pasta sauce (Newman's Own roasted garlic is my favorite)
- canned beans (black, kidney, and garbanzo)
- pasta (spaghetti, fettuccine, penne, and orzo)
- rice (brown, white, and basmati)
- cous-cous (plain and pine nut & garlic are my favorites to keep around)
- white wine (small bottles, so no waste)
- sea and kosher salt
- many varieties of vinegar: balsamic, apple cider, white wine, and rice wine
- good extra virgin olive oil
Here are some of my fridge staples that might help:
- cilantro and flat-leaf parsley
- lemons and limes
- Dijon mustard
- Feta and parmesan cheese (I always keep these because they have a really long life)
- pre-minced garlic and ginger
- low-sodium soy sauce (stored in fridge once opened)
- Hoisin, Teriaki, and Fish sauce (stored in fridge once opened)
- capers, black/green olives, and roasted red peppers
Here are some of my freezer staples that might help:
- Meat: boneless, skinless chicken breasts, pork tenderloin, pot roast, and pork roast (I buy them on special and freeze a lot at a time, but I also cook them fresh too.)
- Fish: white, flaky fish (i.e. tilapia), salmon, and shrimp (I buy them fresh so that this is the first time they have been frozen.)
- chopped and whole spinach
- artichoke hearts
- green beans
- asian stir-fry medleys
I am so excited that you dropped by, and I hope my posts about cooking and food are helpful, fun, and get a delicious meal on your table at least four times a week! See you Friday with the menu for next week.
~Mamacita
