Grocery List – Week 7

Hello again!  I’m back from a few weeks hiatus, which wasn’t intentional at all, but the last month or so has been kind of a whirlwind of miscellaneous small-but-urgent tasks.  Finishing up some painting and renovations on our new house, keeping up with some big deadlines at work, and trying to catch up with the fall pruning (which really shouldn’t be a big time sink, but A) we have a lot of bushes and shrubs that haven’t been pruned in about five years, and B) I have no idea what I’m doing).

In any case, the good news is I still made time to cook, and a lot of things turned out fantastic; I’ve been excited to share them, I just didn’t have the time to write them up!  Catching up now – for this week I have a super tasty early-fall menu, including my old favorite creamy tomato soup and my new favorite sandwich bread, which makes amazing grilled cheese.  This soup will give you something to do with your garden tomatoes, if you’re buried under a mountain of them like I am!  There’s also a savory bread pudding to use up any extra bread, and a couple of ginger beverages: a refreshing green smoothie and a spicy ginger beer.  And last but not least, a tasty marinated Vietnamese chicken dish with pickled veggies and rice noodles.  Hope you’re excited to get cooking!


Recipes:

Homemade Fizzy Ginger Beer from Alton Brown

Farmhouse White Sandwich Bread from Gather for Bread

Tom’s Tasty Tomato Soup & Smoked Cheddar Grilled Cheese (from Tom Douglas)

Pan-fried Tilapia Nachos with Tomato & Green Pepper Garden Salsa (adapted from Dinner at the Zoo)

Ginger Green Citrus Smoothie from Sally’s Baking Addiction

Vietnamese Marinated Chicken with Rice Noodles & Nuoc Cham (from Serious Eats)

Savory Cheddar Sausage Bread Pudding from Once Upon a Chef


Shopping List:

Produce

6-7 cups fresh tomatoes (see footnote)
1 banana
1 apple
1 orange
2 lemons
4 limes
1 bunch spinach or kale
1 large ginger root
2 medium onions
1 avocado
1 green pepper
1 jalapeno
parsley
cilantro
1 each cucumber, carrot (see footnote)

Shelves

1.5 liter bottle of filtered water
active dry yeast
tortilla chips
soy sauce
Asian fish sauce
Vietnamese hot chili-garlic paste (sambal oelek) or Sriracha sauce

Refrigerated/Frozen

1 pound cheddar cheese (see footnote)
milk
heavy cream
butter
eggs
1 pound sweet or spicy pork sausage meat (casings removed)
1 pound tilapia filets
2 pounds bone-in, skin-on chicken thighs

Pantry Staples

garlic
sugar
salt, pepper
olive oil
canola oil
chili powder
brown sugar
white sugar
red chili flakes
rice wine vinegar

 

Note on tomatoes: The quantity and type of tomato is fairly flexible. They will be used in soup and salsa. You can get 6-8 large heirloom or vine-ripened tomatoes, or up to 10 smaller Roma tomatoes. Cherry tomatoes can be used, but will take more work.

Note on cucumbers, carrots: These veggies will be quick-pickled to accompany the Vietnamese marinated chicken. You can choose any combination you like: I pickled a cucumber, a carrot, and half a red onion, but you could do just one or two vegetable types. Radishes work well too.

Note on cheese: Some of this cheddar will be going into grilled cheese sandwiches and some is for bread pudding. You can get one large brick of your go-to cheddar and use it for both, or if you want to splurge a little, you can get plain cheddar for the pudding and a small brick of smoked cheddar for the sandwiches. I found some double-smoked cheddar at our local superstore, and it added a nice autumn-y touch. But it’ll be delicious either way. 🙂

Grocery List – Week 6

Well, I’m back from our honeymoon, and my fiance is now my husband.  Pretty exciting.  🙂  We had a fantastic time touring around Prince Edward Island – definitely a great place to check out if you’re looking for a summer vacation destination!  We saw so many beautiful ocean views (with that amazing red sand), visited adorable alpacas and goats, saw Green Gables, and of course had some delicious meals.  Our venue was The Grand Victorian in Victoria; the owners there are super sweet, and we couldn’t have asked for a more stress-free day or a more beautiful spot for photos.

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Anyway, on to this week’s menu.  Full disclosure:  I did cook this past week, but all the recipes I tried were kind of duds.  Not terrible, but nothing I’d want to share with you here and suggest that you spend your own time on.  So this is a menu I wrote up a little while ago.  All the meals this week are from Dinner at the Zoo, which is my go-to source when I need relatively fast and easy fare.  Most of her recipes are designed to be made without a lot of fuss, while still being tasty and healthy.  Definitely good for weeks when you have a lot going on.


Recipes:

(All from Dinner at the Zoo)

 

Buddha Bowls

Antipasto Salad

Tilapia Fish Tacos

Burrito Bowls


Shopping List:

Produce

3 medium-large sweet potatoes
baby spinach
purple cabbage (shredded or whole)
3 avocados
lemon
red bell pepper
cilantro
2-3 limes

Shelves

quinoa
2 cans chickpeas
roasted cashews
6 corn tortillas
white or brown rice
1 can black beans
kalamata olives
roasted red bell peppers (jarred or homemade)
marinated artichoke hearts
pepperoncini peppers
dijon mustard

Refrigerated / Frozen

1 lb tilapia fillets (or other white fish)
1 cup diced tropical fruit such as pineapple or mango (fresh also good if it’s in season)
1 1/4 lbs boneless skinless chicken breast
sour cream
salami
prosciutto
fresh mozzarella balls

Pantry Staples

Garlic
Salt/pepper
olive oil
tahini
maple syrup
chili powder
sugar
cumin
smoked paprika
onion powder
red wine vinegar
garlic powder
oregano

Grocery List – Week 5 – Dinners That Won’t Heat Up Your Kitchen

Summer is here, and even in Canada the weather is officially hot. It’s gorgeous out and the garden is loving it, but the last thing I want to do in the evening is turn on the oven. So this week I have a list of light, refreshing entrees that are great for hot evenings, no oven required. They’re all pretty versatile:  handheld wraps, tacos, or tostadas that would also make easy lunches or tasty snacks.

You might also sense a chickpea theme; for whatever reason, chickpeas just sounded totally delicious to me this week, so if you’ve got some chickpeas hiding in the back of your pantry, now is a good time to break them out. Also note that this week is 100% vegetarian. If you need a more substantial protein, you can easily throw some grilled chicken into any of these dishes.

Note: It’s unlikely that you’ll use up all your sour cream on entrees this week. Usually I try to plan more than one Mexican recipe in a week when I’m buying sour cream, but with the chickpea theme it didn’t quite happen this week. My latest favorite way to use up extra sour cream is to whip up a batch of Sally’s master muffins:

https://sallysbakingaddiction.com/2017/04/19/master-muffin-recipe/

They’re infinitely customizable; you can throw in chocolate, bananas, peanut butter, berries, nuts, whatever you like. I made some with haskap berries from our local market last week and they were totally delicious. I may or may not do a writeup on the muffins this week, but just something to keep in mind if you have extra sour cream on hand.

 


Recipes

Roasted Zucchini Corn Tostadas with Spicy Hummus from Noming Thru Life

Avocado Chickpea Lettuce Wraps from Gluten Free Vegan Pantry

Crispy Chickpea Tacos from Macheesmo


 

Shopping List

Produce

2 avocados
celery
green onions
2 lemons
Boston lettuce (or another lettuce with large leaves)
3 red, yellow, or orange bell peppers
radicchio or sliced cabbage
red onion
1 serrano pepper
cilantro
1 lime
2 large zucchini
3 ears of corn

Optional toppings for chickpea lettuce wraps:
cherry tomatoes
alfalfa sprouts
cucumbers

Shelves

3 cans chickpeas (15 oz.)
medium flour or corn tortillas
1 jar roasted red peppers
tahini

Refrigerated/Frozen

queso fresco
sour cream

Pantry Staples

garlic
salt, pepper
olive oil
cumin
chili powder
cayenne powder

Grocery List – Week 4

Ok folks, this is a really exciting menu, including my new favorite recipe: The Best General Tso’s Chicken by J. Kenji Lopez-Alt.  The title is well-deserved; this Chinese take-out replica takes a little work, but it turns out amazing.  Savory and a little sweet, with the perfect crispy chicken that doesn’t get soggy in sauce – it’s possibly better than any take-out I’ve ever had.

There are also some authentic Vietnamese grilled pork chops, perfect for summer barbecuing, and my favorite homemade pita bread recipe.  If you’ve never tried making pita bread at home, it’s really worth trying at least once; you get to watch the pitas puff up in the oven and form little pockets, and it’s kind of mesmerizing.  Enjoy!


Recipes:

Vietnamese Grilled Pork Chops with Chilled Rice Noodles from Serious Eats

Chopped Greek Salad from Dinner at the Zoo

Homemade Pita Bread from the New York Times

Classic Hummus from Tori Avey

The Best General Tso’s Chicken Recipe from Serious Eats

Chili Lime Sweet Corn Salad from Lovely Little Kitchen


Shopping List:

Produce

Lemongrass – 3 stalks *
Red onion – 1
Cilantro – 1 bunch
Mint leaves – 1/4 cup
Cucumber – 1 (half for Greek salad, half for Vietnamese pork chops)
Limes – 3
Lemons – 2
Carrot – 1 large
Daikon radish – 1 medium
Red or yellow bell pepper – 1
Cherry tomatoes – 1 container
Corn on the cob (2-3 ears)
Fresh ginger (1 inch piece)
Scallions
Parsley – 1 bunch (optional – salad ingredient, garnish for hummus)

 

Shelves

Rice vermicelli (14 oz package)
Unsalted peanuts
Chickpeas (2 cans)
Pitted kalamata olives
Tahini paste
Active dry yeast
Eggs
Shaoxing wine or dry sherry
80-proof vodka
Chicken bouillon
White rice

 

Refrigerated / Frozen

1 1/2 pounds (680g) thin-cut pork chops, preferably from the blade end, or boneless country-style pork rib
1 pound boneless, skinless chicken thighs
Feta cheese
Butter

 

Pantry Staples

Garlic
baking soda
baking powder
brown sugar
soy sauce
Asian fish sauce
sesame seed oil
cornstarch
vegetable oil
sugar
kosher salt
rice wine vinegar
red pepper flakes
olive oil
dijon mustard
red wine vinegar
garlic powder
onion powder
dried oregano
chili powder and/or cayenne pepper
cumin
paprika (optional)
flour

* I couldn’t find fresh lemongrass in my produce section, but they did have it in paste form.  It came in something that looked like a toothpaste tube.  This worked great and probably saved a fair bit of prep time.  You can look near the packaged herbs in your store if you want to go this route.

Grocery List – Week 3

Posting this week’s list a little late in the day – you’d think there would be more time on a three day weekend, not less, but somehow little things keep popping up to do.  Incidentally, yesterday was my first Canada Day as a Canadian permanent resident.  The nearby town had a whole day of events planned; sadly, many of them (including the fireworks) got rained out.  But we went to the (indoor) strawberry social, and it was charming.  Strawberry socials are a big thing out here; there are at least ten of them happening at various churches and community halls within the next two weeks.  I don’t know if it’s just a local phenomenon or if it happens across Atlantic Canada or what, but it’s adorable.  Ladies in their most festive red-and-white outfits served us tea and strawberry shortcake.  How is this not a thing everywhere.

In any case, here’s this week’s list.  I’m doing a full week of recipes from Macheesmo, which is one of my favorite sources for hearty, flavor-packed dinner ideas.  He’s got a ton of amazing winter comfort food recipes (I first encountered the blog when I noticed his cheeseburger pasta on Pinterest), but there’s great summer fare as well.

Two of these recipes require bread or buns, so if you’re feeling ambitious, you might want to try making them from scratch.  I used this burger bun recipe from King Arthur Flour:

http://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe

Mine looked a little different because I forgot the egg wash and sesame seeds, and also came out a little dense, for reasons I don’t quite know.  But they’re still very tasty, and perfect for substantial sandwiches like these:  a light & satisfying turkey burger, and unique peach & gruyere grilled cheese.  Definitely worth the effort if you’ve got the time.


Recipes:

(all from Macheesmo: )

Savory Ginger Mushroom Oatmeal

California Turkey Burgers

Grilled Cheese with Peaches and Gruyere

Polenta Bowls with Chard and Bacon


Shopping List:

Produce

8 oz. cremini mushrooms
1 inch fresh ginger
1 bunch scallions (split between mushroom oatmeal, polenta bowls, and egg salad)
1/4 red onion
Parsley
1 serrano pepper
1 avocado
Favorite sandwich greens – arugula, spinach, or whatever you prefer
2 red fresno chilis (or other red chilis, or jalapeños)
1 large bunch chard
2 ripe peaches

Shelves

Steel cut oats
Vegetable stock
Ciabatta rolls (or homemade) *
Coarse polenta corn grits **

Refrigerated / Frozen

Butter
Eggs
12 oz. ground turkey
Cheddar cheese
Heavy cream (1 cup)
Bacon ***
4-6 oz. Gruyere cheese

Pantry Staples

(Items you might have on hand, which don’t go bad quickly once opened)

Soy sauce
Red pepper flakes
Burger fixings (ketchup, mustard, etc.)
Salt & pepper

 

* If you’ll make your own rolls instead of purchasing, you’ll need flour, butter, sugar, salt, instant yeast, and 1 large egg.
** I couldn’t find coarse polenta grits in my grocery store, so I came home with regular corn meal, and it worked okay.
*** I left out the bacon in my version of the polenta bowls; while you can do this, I don’t recommend it, so I’m including bacon in the shopping list here.

Grocery List – Week 2

Hi folks!  Here’s the shopping list for this week.  Plenty of spring vegetables on the menu, which will be used in tasty pasta primavera and a unique Thai spaghetti squash stir fry.  We’ve also got some amazing coconut chicken and baked onion rings on deck, and seriously mouthwatering buttermilk scones with lemon curd.  (I’ve somehow never made lemon curd until this week.  It is borderline life-changing.)  And, as an added bonus, a savory cheese buttermilk biscuit recipe, which takes advantage of leftover buttermilk from the onion rings.  Definitely an exciting week.

In case you haven’t stopped by the FAQ yet, just a quick note about what’s happening: each week, I try to come up with a menu that has 3-5 interesting entrees with enough shared ingredients that you can use everything up by the end of the week. (Or pretty close anyway.) On Sunday, I’ll post the menu as well as the shopping list for the week. If the recipes look good to you, you’ll know what to shop for.

The pantry list is long this week; I had to pick up quite a few of items from the Asian foods aisle (sriracha, chili oil, etc.).  It feels pricey if you’re getting a lot of pantry staples at once, but the good news is, they’re all things that don’t go bad quickly and can be used in a wide variety of recipes.  So, hopefully it’ll be a good investment.


Recipes:

Buttermilk Poppy Seed Scones with Lemon Curd from Good Life Eats

Crispy Coconut Chicken with Orange Sauce from Sally’s Baking Addiction

Pasta Primavera from Pioneer Woman

Thai Spaghetti Squash with Peanut Sauce from Macheesmo

Crispy Baked Onion Rings from Sally’s Baking Addiction

Pull-Apart Cheddar & Herb Buttermilk Biscuits from Macheesmo


Shopping List:

Produce

Spaghetti squash
Broccoli – 2 stalks (1 cup for thai squash, 1 cup for pasta primavera)
3-4 baby bok choi
Carrot bunch – 1-2 shredded for thai squash, 2-3 medium for pasta primavera
2 red bell peppers (1 for pasta primavera, 1 for thai squash)
– If you have roasted bell peppers on hand, just get 1 fresh bell pepper.
1 red onion (1/2 for Thai squash, 1/2 for pasta primavera – any onion works)
2 large sweet onions (for onion rings)
1 zucchini
Ginger
Fresh basil leaves
Sugar snap peas (or frozen peas)
3-4 lemons

Shelves

Sweetened shredded coconut
Orange preserves or marmalade
Dijon mustard
Peanut butter
Penne pasta, or your preferred pasta shape (1 lb)
Dry white wine (or white wine vinegar)
Chicken stock

Refrigerated / Frozen

Boneless chicken breasts or tenders – 1.5 lbs
Eggs – one dozen
Butter
1 cup whipping cream
1 cup half & half (or milk)
Grated parmesan cheese (1/2 cup)
1 quart buttermilk

Pantry Staples

(Items you might have on hand, which don’t go bad quickly once opened)

Garlic*
Coconut oil
Panko bread crumbs
Salt
Pepper
Honey
Crushed red pepper flakes
Soy sauce
Roasted peanuts (optional garnish)
Rice wine vinegar
Chili oil
Sriracha chili sauce
Olive oil
Flour (whole wheat or all-purpose)
Corn meal
Paprika
Granulated sugar
Baking powder
Poppy seeds
Vanilla extract

 

* Note: I have a gigantic jar of minced garlic in my fridge at all times. Because I use copious amounts in pretty much everything, I like having it prepped and ready without having to deal with peeling & crushing it myself. If you can’t find a large jar, or don’t mind mincing it yourself, just be sure to have a head or two of garlic on hand.

Grocery List – Week 1

Hi, and welcome to the inaugural shopping list! In case you haven’t stopped by the FAQ yet, here’s what’s happening: Each week, I try to come up with a menu that has 3-5 interesting entrees with enough shared ingredients that you can use everything up by the end of the week. (Or pretty close anyway.) On Sunday, I’ll post the menu as well as the shopping list for the week. If the recipes look good to you, you’ll know what to shop for. Sometimes I make substitutions in the recipes in order to use ingredients more efficiently; if so, there will be a note in the recipe review (posted later in the week). Get the idea? Sound good? Ok, let’s go!

Ok folks, this is a cheese-intensive week.  It’s going to seem like a lot of cheese. As you’re adding cheeses to the cart, you’re going to start thinking to yourself, “Hang on, another cheese?” It seems a little crazy, but it really will get used… with the exception of the cream cheese. I went and got a whole brick of cream cheese without a backup plan, because I think it adds a lot to this week’s Irish Pub Spinach & Artichoke Melt. Only one ounce is called for. But it is totally optional; the sandwich will still be cheesy and delicious either way. You can try to get the smallest container you can find, or use it on something else (like bagels), or just leave it out.


Recipes:

Linguini with Lemon-Roasted Asparagus and Goat Cheese from Makezine

Grilled Lemon Herb Mediterranean Chicken Salad from Cafe Deliets

Irish Pub Spinach and Artichoke Melt from Half Baked Harvest

Herbed Ricotta and Tomato Crostini from Good Life Eats

Mini Ham Cheese and Spinach Breakfast Pies from Running to the Kitchen


Shopping List:

Produce

Asparagus – 1 bunch
Avocado (1)
Cucumber (1)
Lemons (2)
Red onion (1)
Fresh baby spinach (6 cups, about 1 large tub or 2 bags)
Shallots (3-4) – If you can’t find these, just get an extra red onion.
Cherry or grape tomatoes – 1 container (half for crostini, half for salad)
Fresh Basil
Fresh Parsley

Shelves

1 loaf Whole Grain or sourdough bread, sliced (for crostini and grilled cheese sandwiches)
Marinated artichokes
Kalamata olives
Dijon mustard
Dried oregano
Linguini (or pasta of choice; I used penne)

Refrigerated / Frozen

Frozen puff pastry sheets
Ham slices
1 egg
1 pound boneless skinless chicken thigh filets or chicken breasts
Butter
Milk
Fresh Parmesan Cheese, grated
Ricotta cheese (1 tub)
Mozzarella (1 brick, or 1 bag shredded)
Irish cheddar cheese (1 brick or 2 cups shredded; regular cheddar is also fine)
Goat cheese (2 oz)
Cream cheese (see note above)

Pantry Staples

(Items you might have on hand, which don’t go bad quickly once opened)

Garlic *
Nutmeg
Olive oil
Balsamic vinegar
Red wine vinegar
Flour
Crushed red pepper flakes
Salt and pepper

 

* Note: I have a gigantic jar of minced garlic in my fridge at all times. Because I use copious amounts in pretty much everything, I like having it prepped and ready without having to deal with peeling & crushing it myself. If you can’t find a large jar, or don’t mind mincing it yourself, just be sure to have a head or two of garlic on hand.