We have a new range! It was installed Friday. The first thing I cooked? Hard-boiled eggs. Actually, I wanted to see how long it would take to boil water (our old stove took forever) and I figured I might as well boil some eggs while I was at it. Then, I decided to make Pickled Turmeric Eggs. I tried one after they were in the fridge overnight and they are gooooood. (It took exactly 4 minutes for a simmer, 6 minutes for a rolling boil. That’s so much faster than the old oven.)
Maybe it’s the warmer weather, or maybe it’s my body, but I’m feeling the need to eat lighter. So for this week’s meals (besides Easter), I’m aiming for mostly vegetarian, vegan if possible, meals. That means I think I’m going to try walnut taco “meat” or chickpea “beef.”
I don’t like mushrooms, but I really want to try this recipe for Baked Mushroom Curry (it’s the mango chutney that sold me), so I’m going to attempt it with zucchini. It may be a disaster, but we’ll see. EDIT: I just read that eggplant is a good substitute for mushrooms, so I think I’ll try eggplant.
A couple of weeks ago, I read an Instagram caption written by a blogger who wrote about saying “I get to” instead of saying “I have to.”
“I get to go to work today.” “I get to wake up early.” “I get to go grocery shopping.”
It really resonated.
I publish these posts on Sunday mornings as a way to set up the week. I wrote last week’s post on Saturday afternoon and scheduled it for Sunday morning. Sunday morning, I got up and made breakfast. I baked some potatoes and scrambled some eggs and went about my day. Around 5:15 p.m., I reached out to turn on the oven to start roasting cauliflower for this recipe. The range made a loud whirring sound, FLAMES SHOT OUT OF THE BACK, there was a loud pop and that was that. The range was dead af. So I ordered a pizza.
Long/frustrating/annoying/infuriating story short, our new range won’t be delivered until this coming Thursday. That’s 12 days without a stove/oven. It took four days for it to even occur to me that we have a slow cooker. So I made this soup. It took six days for me to realize, “Oh, I can just use the gas grill. It even has a burner on the side.” And “Oh, we also have an electric griddle. I can cook more than pancakes on that thing.”
I was so annoyed with not having a range and with the delivery schedule/mix-up – that’s another story. It really doesn’t matter because it’s not the point – that I failed to see my other options. I have so many other options. I just had to adjust my thinking.
Needless to say, I didn’t make anything I set out to make last week. I get to save those options for another week. This week, I’m cooking on the gas grill, so there will be grilled sausages and grilled chicken grilled and grilled vegetables and probably turkey burgers.
I get to be creative and find other ways to cook. I still get to feed myself and my family. It’s something I normally take for granted, but this has been an opportunity to learn that it’s something to be very, very thankful for.
Creamy corn basil and pasta. I really should wait until summer to make this when fresh corn is plentiful, but it looks so good that I can’t wait 3 more months.
Chicken Gyro Salad. These ingredients are favorites in this house. I make some version of this a couple of times a month (see those Chicken Shawarma wraps I constantly link to). I will definitely scale this down to 2-4 servings.
Next week will be a busy/off week as far as meals are concerned, so I thought now would be a good time to look at some past posts and point out some of my favorite recipes.
This Sheet pan chicken tikka masala was delicious. I halved the recipe, but kept the amount of spices the same. I also used the same spice mixture on the vegetables. It was so good! Definitely going in rotation.
Planning meals for the week saves me time and money. It also frees space in my brain. So win-win. For Sunday, I generally plan a specific meal. Maybe it’s old-fashioned, but I like a sit-own, homemade meal for Sunday. That was always a big meal in my house growing up. For the rest of the week, I plan what I’ll make, but don’t assign a particular day. I leave a day or two open for leftovers or dining out.
It really has been so helpful doing this. Having an outline of the week really helps with shopping and not buying food we don’t need and wasting food we don’t eat.
I’m inconsistent with some things – like blogging and exercising. Let’s leave it at that. But I’ve actually kept up the meal planning, which has been great. It really is a time saver and we waste much less food now.
I’m going to try to add meal prepping into my week now that I have a more consistent work schedule. I think having some things prepped will also save me time during the week and I won’t feel the need to go out too often for lunch.
*All of these links aren’t the exact recipes I will use, but they’re pretty close to what I’ll make. Maybe someday I’ll get back to photographing my food and typing out my exact recipes. Again, inconsistent …