Gentle Readers, it is confession time here once more. The Practical Cook is guilty of the sin of wishful thinking. I often wish for more time/energy/counterspace. If only (fill in the blank), I say, then I would (fill in the blank). In the month of March, I’m resolving to do more and wish less. To that end, the inventory clean-up continues. Yes, I really had that much food stockpiled.
The bonus recipe below reflects that, something I sold to The Practical Cooks Junior as savory bread pudding. The Eldest loved it, the Youngest liked it, TPC’s Mom enjoyed it.
So more simplicity, and meals I can make in advance. This week I’ll be prepping for a very special event, as the Eldest celebrates a birthday soon. There will be cake, she will be very specific, I must be prepared.
So for this week’s Weekly Menus, we have:
And the Four-Square Grocery List:
Which translates into:
Sunday: Pita Pizzas and Salad
Nothing better than a pita pizza bar for picky eaters. Have it your way. And I can divest myself of some cooked mushrooms and spinach at the same time. Score.
Monday: Breakfast for Dinner
Yes, there’s more leftover bacon to be eaten. And I really crave biscuits right now.
Tuesday: Soup and Sammies
It’s hard for us to eat a whole loaf of bread, but we need it for school lunch. Thus this staple supper.
Wednesday: Pasta Bake
Read: like lasagna, made in advance. If I don’t get rid of all of the spinach and mushrooms, they’ll appear here. If I need to offload some butternut squash and greens, I’ll do more of a white lasagna thing. I’ll be sure to report back in.
See above, that pasta bake will be large and in charge. Add a different salad, call it done.
Friday: Sausage and Greens
Served with either pierogie or gnocchi, as the Youngest has declared she does not like mashed potatoes. I know, she is slightly unamerican for saying it, but doesn’t fear swimming upstream.
Saturday: Dine Out!
Current plan is to stalk some food trucks!
What are you serving these days? Post a comment and share the inspiration!
Bonus Recipe: Savory Bread Pudding
Let’s be honest, this is really what I call chicken dressing, just altered to make it beefy. Goes great with leftover beef stew, tomato gravy, mushrooms, or as a light lunch with garlicky greens.
several slices stale, leftover bread, broken into pieces (to make about 4 to 6 cups of chunks)
2 Tablespoons fresh rosemary, chopped
1 medium onion, roughly chopped
~8 cups of beef broth
salt and pepper to taste
1 egg, lightly beaten
2 Tablespoons butter
1. Break up the leftover bread into chunks, which should almost fill your large mixing bowl. Add the rosemary and onion to the bowl. NOTE: I keep my stale bread in the freezer, and I don’t even bother to defrost for this recipe, because of the next step.
2. Meanwhile, bring the beef broth to a boil.
3. When the broth is boiling, add it slowly to the bread mixture, stirring and checking for consistency as you go. The brothier you make the pudding, the wetter it will be. I like some extra broth in the bowl, but not bread soup.
4. Season with salt and pepper to taste. When it’s to your liking, add the egg, mix well.
5. While the bread mixtures sits a minute, butter a large glass or ceramic baking dish. Toss the extra butter into the bread mixture. Bake at 400 degrees on the bottom rack for 10 minutes, and then another 30 to 45 on the middle rack at 325.
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Coming up on Wednesday, One Ingredient, Three Ways: Salad Edition.