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Food List

Food I Have
Produce
kale (needs to be used soonish)
3 beets + greens
3 large leeks
1 eggplant
5 winter tomatoes
1 cauliflower
4 pears
3 scallions
jalepenos
carrots
potatoes
16 small persimmons
vegetable stock

dairy
generic cheddar cheese
fine eating cheddar cheese
generic pepper jack
cream cheese
sour cream

bread
nothing – need to buy tortillas & bagels

Meals I shall make
Wednesday, January 28
dinner: Kale & tomato with poached egg on top
*make scallion cream cheese

Thursday, January 29
breakfast: muffin & butter
dinner: coffee out with friends

Friday, January 30
*buy tofu and set it to marinating in sambal olek
breakfast: sauteed onion, kale, and tomato w/ egg poached on top
dinner: spicy tofu with beet greens

Saturday, January 31
first breakfast: blueberry yogurt & pear
– buy pita bread from halal grocery
second breakfast: kale & tomatoes (on half a bagel?)
– buy cilantro and cucumbers from produce truck
– buy quart of yogurt from supermarket
*make pita chips
*make tzatziki
dinner: aloo gobi

Sunday, February 1
first breakfast: peach yogurt & persimmons
brunch: bagel & scallion cheese, bacon, fried egg
*roast eggplant & beets
*fry leeks
*make pork & bean chili
-buy more veggies at produce truck?
dinner: grab something quick by yoga studio
supper: pita chips & tzatziki, reheated aloo gobi?, ??

pre-vacation food list

So I didn’t look through my fridge for a proper food list, but I need to make sure I have no perishables by Dec. 24th.

What I think I have
Produce
3 plums
2 oranges
several green tomatoes
10 apples
2 potatoes
1 lemon
3 limes
bunch of scallions
pint of fresh cranberries
kale (possibly getting too old)
most of a smallish head of napa cabbage
2 carrots
1 mini romanesco
3 butternut squash (only 1 is in danger of not lasting until January)
roasted onions
syrup from poaching quinces
hot peppers
various dried fruits (cranberries, dates, figs)
roasted garlic

last of the tomatoes from my mother’s garden, cooked down into sauce
orange juice
vegetable stock

Meat
Beef leftovers that might be too old
<1 pint perky beef leftovers 4 slices turkey bacon deli meat ends (pastrami?) sliced thick Dairy
qt 2% milk
1/2 pt light cream
6oz cheddar cheese
last of the prima donna

Meals I can make from that
Tuesday, December 16
2pm lunch @ Mad Mex
Cabbage, Apple, and Walnut salad – uses napa cabbage, walnuts, cider vinegar, 1/2 lemon, 2 tablespoons creme fraiche or heavy cream (I have a small container of plain yogurt), 2 apples, and maybe some of the prima donna. Maybe add cranberries…

Also, split the squash in half and roast it.

Wednesday, December 17
ETA: Go to grocery store: salad, pork loin on sale

Put most of the roast onions in with the butternut squash goody for soup. With a couple apples.

*also roast green tomato and make salsa

Reserve some to make quesadillas with the beef leftovers, cheddar cheese, and kale. And hot peppers.

prep Thursday’s breakfast

Thursday, December 18
breakfast – meusli – shred 1/2 and apple into it
Dinner – Vegetarian Hoagie from Fuh Wah
Supper – ice cream topped with heated up quince syrup, maybe also apple slices & peanut butter

prep more meusli for tomorrow!

Friday, December 19
breakfast – meusli – shred 1/2 apple
dinner – pack food for D&D? Buy lettuce for a backup salad? My lettuce is on sale, but that’d be a challenge to get through before I left. If backup salad, you can put romanesco & a carrot in it.

Saturday, December 20
make scallion cream cheese – eat a bagel for breakfast
going to Baltimore

Sunday, December 21
Baltimore
supper – butternut squash soup

Monday, December 22
breakfast – cold cereal & milk
Hash – 1 Potato & the rest of the beef leftovers – freeze directly into lunches
cook the rest of the turkey bacon – put in a salad with sliced onion, cheddar, and tomato. Soup on the side.

Tuesday, December 23
breakfast – bagel & cream cheese
Dinner: Mashed potato (finish off the milk, if possible)
Apple & prima donna & almond salad

Wednesday, December 24
flight leaves at 6:55 – full vacation day from work.
breakfast – bagel (finish off the cream cheese)
lunch – soup (freeze any not yet finished)
pack a dinner to eat in the airport – dry salad + any cheese still left over & container of balsamic vinegar

food list

I ended up acquiring an abundance of food over the weekend (leftovers from my mother, a tempting farmers’ market, and a delightful cheese exchange – oh, and amazing fruitcake in the mail), so roasting is postponed.

Well, at least the part where I crack open the butternut squash… I am still looking longingly at the uncaramelized garlic and onions and things. Soon.

But my larder has an abundance, so that calls for a list to make sure everything is properly savored.

Food I have
Produce
~~1 hachiya persimmon~~
2 quinces
6 large red potatoes
cherry tomatoes (from neighbor’s tomato plants)
2 red and 3 green tomatoes (from mother’s tomato plants)
mixed tomatoes (adopted from friend’s refrigerator)
1 green cauliflower
4 radishes
1 sunchoke / Jerusalem artichoke
3 carrots
~~carrot greens~~
arugula
2 small leeks
hot peppers galore
4 limes
small chinese cabbage
3 parsley roots
1 rutabega
ginger
kale

orange juice
vegetable stock
most of a can of coconut milk (full fat)

~~leftover cooked vegetables (from a restaurant)~~
creole seasoned creamy corn sauce (from a restaurant)

dairy
smoked aged local cheddar
Prima Donna
a blue cheese
store brand extra sharp cheddar
cream cheese
2% milk
plain yogurt

meat
filet mignon leftovers
~~chicken raft leftovers~~
and one of the leftover containers from my mother looked like she accidentally gave me some of her concentrated ground beef cooked down with onions and tomatoes for filling lasagna.

~~chicken stock~~

red beans made with pork

Meals to make with that
I’ll make some carolina rice and freeze up the beans in lunch-sized portions

And then I want to make a bunch of small batches of soup –

I bought the carrots for the carrot greens so I could see what they were like in my standard asian pork, greens, and noodles soup ETA: Done. Ummm… not as exciting as I’d hoped. It just tasted like its component parts and the greens never melted into the soup flavor. I have a leftover portion, so maybe they’ll end up better.
While this recipe for Jerusalem artichoke soup with lemon and saffron sounds exciting, I think I’d rather try my first introduction to this tuber more simply… I’m a little worried, though, that most recipes seem to call for 3 parts potatoes to 2 parts jerusalem artichoke. Do you think that’s because the flavor is too strong (probably not, since they can be eaten raw) or because of the expense? I’ll let you know how it goes. ETA: Oooo – or I could turn it into risotto!
Carrot Ginger Coconut Milk Soup (inspired by Orangette’s travels, possibly with this recipe as a starting point)

I still want to roast the cauliflower. I think that would tumble well with some of the tomatoes.

And I have a hankering for pasta. Possibly tossed with blue cheese and toasted pine nuts. But that’s not an efficient use of ingredients. I might have to use some of the blue cheese with the roasted cauliflower to make sure I get to it while it’s still tasty… hmmm.. or the cheese and cauliflower could add to the list of soups.

These Poached Quines will finally give me a use for my vanilla sugar.

I’ll probably make a colcannon type think with the parsley root and the kale. Or maybe the rutabega.

And as soon as I finish gobbling up the rocket with nibbles of the local smoked cheddar cheese, I’ll start making kale, tomato, and poached egg breakfasts.

So there are ideas maximizing the combinations, but now I have to figure out a schedule and get to it in time.

Which means I need to head home and make myself some dinner.

food list – Cheddar Lime Chipotle Popcorn, Caramelized Brussel Sprouts

So I went to the new (to me) farmers’ market, and now I have even more food.

This market had parsnips, which I recently noticed had been sadly lacking from my local sources. And there was a guy with a huge pile of purple cauliflower and romanesco. But I think I’ll be sticking to my regular market, since this one was clearly catering to a more affluent crowd – so I bought brandied duck sausage from Talula’s Table.

And I have just now for the first time discovered the amazingness of home popped popcorn. And my first recipe was brilliant (grate lime zest and cheddar cheese (finely) into the bowl. Sprinkle in chipotle. Pop popcorn. Immediately after, dump into bowl and mix thoroughly. Sprinkle with salt. Now I want to eat that all the time and ignore the vegetables.

Food I have
Produce
3 butternut squash (the largest one might be mature enough to crack open in a week)
1 delicata squash
~~2 apples~~ 1 apple
~~red &~~ green tomatoes
lots of hot peppers
6 carrots with their greens
12 radishes with their greens
salad greens
chinese broccoli
~~snow peas~~
~~2 leeks~~ 1 leek
fennel greens
jar of coconut milk
~~1 lemon~~
3.5 limes
4 2 chinese eggplants
1 zucchini
~~2 parsnips~~
~~brussel sprouts~~
~~1 red bell pepper~~
~~no onions!~~ plenty of onions
5 qts of vegetarian stock

starch
1/4c cooked brown rice
tortillas

meat
small jar condensed chicken stock
~~2 duck sausages~~
lots in freezer

Meal planning
Sunday, November 2
Microwave brussel sprouts and then roast them with bacon and an apple. Grill up sausage on the side.

ETA: So lots of people are RIGHT on the internet. Roasted brussel sprouts do turn out much better, if you microwave them first. That was a complete success.

Caramelized Brussel Sprouts with Bacon and Apples

Cut the bases off the sprouts so that you can pull off the outermost leaves and get down to the tightly packed, clean leaves. Then cut each on in half, bisecting the base. Dump them all in a container and microwave (1 pt was quite happy with 3 minutes).

Cut two slices of bacon into 1cm strips. Put them in a skillet (not a roasting pan for the oven because I like being able to watch my food cook) on medium-high heat. When the bacon is thoroughly limp and just going opaque again, add the brussel sprouts.

Once the sprouts are brighter green, add half of a crisp, tart apple, medium-small dice. I left the peel on (and just ate the other half).

Mix together: 1 tsp dijon mustard, 2 tsp balsamic vinegar, and 2 tsp maple syrup.

Once the apples start to get some nice brown color, drizzle the sauce on top by spoon until it sizzles and softens and just looks right without having any liquid that isn’t absorbed by the food.

Monday, November 3
pilates 9am
buy onions
Make Spicy Parsnip Soup
breakfast – saffron coconut sticky rice *done*
Dinner: Spicy Parsnip Soup (ETA: The only changes I made were adding a little bit of buckwheat honey to bring out the sweetness of the parsnips and I used nonfat yogurt instead of sour cream because that was what I had – very delicious)

Tuesday, November 4
vote
breakfast: Pesto Carrot Egg breakfast (uses carrots, red bell pepper, ~~spinach~~ chinese broccoli, and eggs)
dinner – salad with radishes, carrots, and a steamed chinese eggplant in oyster sauce

Wednesday, November 5
breakfast: bagel (mix cream cheese with thai green curry paste and see if that’s any good)
9:30 gym
dinner: Boil stock and make a soup with fish sauce, soy sauce, soba noodles, frozen roast pork leftovers, the rest of the chinese broccoli, 2 radishes, and the carrot greens. Top with toasted garlic and hot pepper (and snow peas)

Thursday, November 6
working 9-5
grab free breakfast @ Faculty Club
5:45 pilates
dinner: tofu hoagie (ask for half tofu and more filling)
7:30 belly dancing class

food list

food I have
Produce
5oz package of lettuce
brussel sprouts
2 small/medium zucchini
4 limes
1 lemon
carrots
1 red and 1 orange aging bell peppers
fennel (fronds and half a roasted bulb)
hot peppers galore
4 chinese eggplant
1/2 pound snowpeas
chinese broccoli
coconut milk
6 Seckel pears
red and green tomatoes
1 onion
2 apples
2 butternut squash – still maturing

Meat
3 ounces chicken, cooked in green curry paste and coconut milk
jam jar of condensed chicken stock

Starch
cooked brown rice
loaf of spelt bread

so what am I going to do with that?
Meals
Wednesday, October 29
Salad. Because a) I had 2 croissants today, so I’ll want something filling that’s not too high on calories; and b) While the lettuce looks good on the outside still, it’s already old enough that the center is a mess of badness. I am only expecting to salvage 1 salad worth of greens. So what else? I should use the fennel… so that should go with fruit, I think. So pears. And fennel. And Almonds. And some slices of raw zucchini. Why not? Maybe the dressing should have lemon zest and/or juice… and pomegranate molasses… and that’ll be pretty tart, so honey and red wine, both. And then a vinegar… white wine balsamic. Any spices? little bit of nutmeg, probably a clove would be too strong… nor 5 spice because that already has a licorice flavor. Ummm… Cheese! It needs a gorgonzola. I only have cheddar in the house right now. So between now and when I go home, I’ll need to decide if it needs a cheese enough to stop at a store and buy some special. With spelt bread on the side.

ETA: So the salad turned out delightful, so I thought I’d revise with that I actually did. No fennel. No zucchini. No pomegranate molasses. No gorgonzola. So a little different from what I planned. On the other hand, the salad greens are in pristine condition, so I foresee another salad in my future.

Main body of the salad
spring mix (and I hate to admit it, but I’m liking the lettuce I get in the spring mix packs from my local supermarket more than I like the mix in the packs carried by whole foods – yay, canada)
snow peas (so crisp – I was walking by the produce vendors in chinatown and had to stop when I saw the pretty peas. It’s good to know that they actually are as good as they looked from a distance)
2 pears, cut into quarters, the core cut out, and then halved across
thin slices of my garlic and chive cheddar
toasted almond slivers
and slices of a red jalepeno pepper (no seeds)

Dressing
1 tsp red wine (Manischewitz, as always)
juice of half a lime
2-3 tsp white balsamic vinegar
…and then I didn’t want to use honey. It just didn’t feel right.
So I made a simple syrup from the lime-and-grapefruit-zest-infused sugar I had lying around the house. And I added that until the dressing tasted right – about 4-5 teaspoons

And the pears I don’t use, I could just trust that I’ll eat them all up – not a hardship. Or, I could try to pickle them out of curiosity.

Thursday, October 30 – I’m working 9-5 this day!
If I wake up early enough, there should be breakfast – stone ground oatmeal with brown sugar, apples, dates, and a splash of cream. I’ve been wanting it for about 4 days now, and I finally have the pot clean and the apples ready. In fact, all of the ingredients are already laid out together on my counter just waiting.

Dinner – Since I have pilates 5:45-6:45 and belly dancing 7:30-9pm, I think I’ll try to get out during the break and grab one of the famed vegetarian hoagies at Fu Wah.

Friday, October 31 – wear a costume to work?
8:30am pilates
do laundry!
breakfast – sweet sticky coconut rice (try making it with saffron!)

dinner – If the bell peppers are still good, they’ll need to be used up next. And I have snow peas. And eggplant. Maybe half of the snow peas and 2 of the eggplants… with thai green curry and coconut milk. Top with slices of red jalepeno.

Saturday, November 1
breakfast – bacon, onions, and brussel sprouts – seasoned with mustard, fennel, and nutmeg. Give it a taste, maybe add a tomato and/or poach an egg on top. And serve on slices of spelt toast.

Make stock.

dinner – using up the rest of the eggplant and the zucchini. Oh, and probably snow peas as well. I’d usually go asian with that… but I how about italian? Something primavera-ish? Huh – I might still have some homemade pesto in the freezer. OOooo! I know I have some ice cubes of cilantro. How about putting it on soba noodles and making it, still asian inspired, but not what I usually cook. I can think about this for a bit.