3 Meals In The Life - Weekly Meal Prep

Today I wanted to share a bit of the methodology I use for weekly meal planning. Since one of my many 2017 goals (I don't do resolutions) revolves around limiting food waste, I thought such a post would be particularly relevant, especially if you too are looking to conserve while eating nutritiously and efficiently. 

Alton Brown's Easy Chicken with Forty Cloves of Garlic and Yotam Ottolenghi's
Cucumber & Poppy Seed Salad, Photo: NK

Now don't misunderstand, I know full well that In the midst of all life's responsibilities, meal planning can seem daunting. 

One easy way to demystify it with an eye towards lessening food waste is to start with one recipe idea and then think about the ingredients you'll have leftover, and then what other meals they complement.  After a while, you'll get in the habit of knowing how to group your meals. For instance, I know whenever it's Taco night (my husband's fave), a grain bowl with scallions and protein won't be far behind. 

For a more regular look into our daily meals, follow us on Instagram.

Salmon Barley Bowl (with Poppy Seeds!), Photo: NK

OTHER TIPS: 

1. On weekdays, choose simpler recipes (most here on Neurotic Kitchen take well under 45 minutes), especially those that can be quickly warmed in the microwave or even served at room temperature. Note: This week, we made an easy version of Chicken With Forty Cloves of Garlic which still takes an hour and a half to cook, but the prep time is very short so you can pop it in the oven as soon as you get home from work. Alternately, it's a great Sunday dinner. 

2. Wash, prep and chop all your veggies early in the week; you'll have them at the ready for even quicker assembly. The end result is much less prep time. If you've planned it so that your veggies are part of several different meals, you'll also have less waste.

3. Make large batches of grains and other staples to add to packed lunches, salads, or bulk up kids' meals. 

Meals (for 2-3)

Shrimp Tacos (optionally Marinated)

Salmon Barley Bowl 

Chicken with Forty Cloves of Garlic and Cucumber Poppyseed Salad

(Click above for the Recipes!)

Shrimp Tacos, Photo: NK 

Shopping List

Veggies & Starch 
1 Bunch Scallions (for Tacos and Salmon Barley Bowl)

5 Persian Cucumbers (or small Cucumbers) (for Salmon Bowl & Chicken + Cucumber and Poppy Seed Salad)

2 Avocados (for Salmon Bowl and Tacos) 

Tortillas (for Tacos)

Mild Red Chilies (for Tacos and Cucumber Poppy Seed Salad)

Barley (For Salmon Bowl, to bulk up lunch salads, and as a base for extra kids' meals)

Cilantro (For Tacos, For Cucumber Poppy Seed Salad)

Salsa/Store-bought Pico de Gallo (and optional Tortilla Chips for Salsa & Chip snack)

Poppy Seeds (For Cucumber Poppy Seed Salad and Salmon Bowl) 

Pre-Peeled Garlic (optional, as you could buy whole and peel Garlic) but it will save you time!

Thyme (for the Chicken) Note: Thyme keeps about 7 days, here's another idea for it.

Protein
5 Ounces Smoked Salmon 

Whole Chicken cut up (bone in and skin on)

1 Pound Shrimp 

Optional Extras:

Washed and ready to eat Salad Mix. I use this to make to work lunches - just and add whatever extra Veggies, Grains or Proteins we have leftover from dinner! 
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And there you have it. I hope you enjoyed a little look into our weekly recipe planning. Here's to more recipes and easy and elegant meal ideas for 2017. Happy cooking! 

Test Kitchen Tuesday - Homemade Taco Seasoning!

Taco Night is a favorite around here, and tonight, we're making good old-fashioned Beef Tacos. Nope, they'll be no fancy sauces or exotic toppings, just cheese, lettuce, tomato, and a dollop of sour cream. But what can you do to lend some extra special flavor to a comfortable old favorite? The answer is simple - Homemade Taco Seasoning.

Homemade Taco Seasoning - Alton Brown's Taco Potion #19, Photo: NK 

In today's Test Kitchen, we'll be trying out Alton Brown's Taco Potion #19. 
Potion... oooh, I like it. My dad named me after a TV witch (a cute and nice witch, mind you) so I guess it all makes sense. 

Alton's recipe is great because the spices required are pretty easy to find. In fact, I happened to have them all in my pantry. Finally, my spice hoarding pays off. 

The Results:

In just under 5 minutes, we were left with a batch of flavorful Taco Seasoning that will last a while. My Plan? Jar it up and be ready for our next lazy taco night. Idea: This mix, in a cute mini-mason jar, would make a great hostess gift or party favor. Super easy. 
Use this Taco Seasoning on any protein, even vegetarian meat substitutes. 

Flavor-wise, Taco Potion #19 is just plain good! It actually tastes like a much, much better version of the grocery store stuff in the little paper packets. As a bonus, we know exactly what's in it, as the recipe includes all ingredients that we can spell and of course, no creepy chemical additions. Also, the salinity is very balanced - it won't give you a sodium hangover. You could even use this blend as a jumping off point for your own proprietary Taco Potion. 

Upon seeing the results, my husband observed (seemingly to his dismay?) that unlike the store-bought version, this mix did not impart a bright orange coloring to our beef. "Good. Your food should not be artificially orange," I responded. "But what about about delicious Kraft Mac 'n Cheese?." My clever guy has a point! We'll look the other way on that guilty pleasure. 

Verdict: Check it out!  

Classic Beef Tacos with Taco Potion #19, Photo: NK 

Alton Brown's Taco Potion #19
Recipe Courtesy of Alton Brown

Yield: Approx 3 ounces - Makes enough for at least 8 servings of Tacos. Save the leftovers in an airtight jar for up to 1 month. 

Ingredients:
2 Tablespoons Chili Powder 
1 Tablespoon Ground Cumin
2 teaspoons Cornstarch
2 teaspoons Kosher Salt
1 1/2 teaspoons Hot Smoked Paprika 
1 teaspoon Ground Coriander
1/2 teaspoon Cayenne Pepper

Method: 
Mix to combine and store in an airtight container. 
Application:
To use your Taco Seasoning, add 1/4 cup of liquid to your pan of fully browned and cooked protein. You can opt for Water or better yet, Beer (thanks for my friend Marina for that idea). Stir in the Seasoning. Roughly 2 Tablespoons per pound of Protein will do, but you can use your judgment. Allow liquid to evaporate a bit and stir. Serve right away on your favorite taco! 

Super Bowl, Super Flavor - Best Ever Turkey Meatloaf

Here at Neurotic Kitchen our wintertime jones for Comfort Food continues. This week, it's Meatloaf - an American favorite and a perfect consolation food to enjoy if this football season left your favorite team out in the cold. Here in the New York area, we are sorely in need of something to lift our Super Bowl spirits, and this party-ready, bursting with flavor Turkey Meatloaf is just the ticket. 

Best Ever Turkey Meatloaf, Photo: NK 

Today's recipe comes to us courtesy of my good friend Marina. Even though she's moved back to Midwest, she's still keeping me updated on the exciting goings on in her kitchen. Marina is a lot like me - she enjoys big flavors. When we'd go out on the town, our martinis were always extra dirty and our buffalo wings extra spicy. Her very loose adaptation of Ina Garten's wonderful Turkey Meatloaf has a lot going for it: extra spice, extra moistness, and finally, an extra special glaze that doubles as a sauce for serving. 

Looking for a main-event Super Bowl party dish? Look no further. A loaf of Best Ever Turkey Meatloaf, sliced up, feeds numerous guests. Just add rolls and some sauce, maybe even some sautéed onions, and you've got fantastic, boldly flavored make-ahead Meatloaf sandwiches. 

Best Ever Turkey Meatloaf
Adapted from Marina E. and Inspired by Ina Garten
Serves 4 to 5 

Photo: NK

Ingredients:

1 large Yellow Onion, roughly chopped

1 Stalk Celery, roughly chopped

1 large Carrot, peeled and roughly chopped

3 large Garlic Cloves

6 Sprigs of Fresh Thyme. leaves only

2 Tablespoons Olive Oil 

1/2 teaspoon Black Pepper

1/2 teaspoon Crushed Red Pepper - or more to taste

1 teaspoon Oregano 

Salt to Taste

1 Lb dark meat Ground Turkey 

1 Lb Lean Ground Turkey

2 Tablespoons Tomato Paste

1/4 Cup Worcestershire Sauce

Just over a 1/3 Cup Chicken Stock

1/2 Cup Sun Dried Tomatoes, roughly chopped - not the ones packed in oil

3/4 Cup Panko Breadcrumbs

2 Large Eggs Beaten 
1.25 Cups Basting and Serving Sauce* Ingredients and Recipe follow 

*Basting and Serving Sauce
Adapted from Alton Brown and Marina E
Yield - About a 1.25 Cups

Ingredients:

1 Cup Ketchup

3-4 Tablespoons Prepared BBQ Sauce (optional)

2 teaspoons Cumin

4 teaspoons Dry Mustard

3 Tablespoons Worcestershire Sauce

Several dashes of Tabasco or other Hot Sauce to taste

2 Tablespoons Honey or Agave Syrup

2 Tablespoons of Water or Dark Beer

Meatloaf Preparation Method:

Preheat oven to 325 with rack in the middle, and another rack below. 

*Mix together the Basting and Serving Sauce by combining all ingredients. Set aside. You will glaze Meatloaf with it before cooking and again about a half hour in. 

Using food processor, combine the first 4 ingredients (Onion, Celery, Carrot, Garlic) until they form a coarse yet paste-like consistency. Next, add Fresh Thyme Leaves, and Sun Dried Tomatoes to the processor. Pulse 5 or 6 times until incorporated (little chunks of Sun Dried Tomatoes will taste good in the meatloaf).

Photo: NK

In a medium saucepan  on low heat, add Olive Oil and Vegetable paste mixture. Sweat the mixture until all the rawness has cooked out of it. This should take about 5 minutes. During this time, add a generous dose of Salt, the Black Pepper and Red Pepper, and the Oregano. Now add Chicken Stock, Tomato Paste, and Worcestershire Sauce. Stir to Combine. Pop the pot into the freezer to cool it quickly.

In a large bowl, combine Turkey Meat, Eggs, Panko Breadcrumbs, and the Veggie/Herb/Stock Mixture from the freezer. Make sure all elements are incorporated but try not to overwork the meat. 

Assemble free-form Meatloaf on an ungreased cookie sheet (to help meat hold its shape).

You should end up with a rectangular loaf about two inches high. 

Photo: NK

Place a pan of water in the oven one rack below where the meatloaf will cook. This will help the top of the Meatloaf not to crack on top. Baste Meatloaf all over with the Glazing Sauce (don't double dip your basting brush so you can use any remaining sauce to serve with cooked meatloaf). 

Cook about 1 hour and 10 minutes, basting meatloaf again at about midway through cook time. Take Meatloaf out of the oven and let rest in the pan 7 minutes tented with foil.

Slice, and serve with any leftover sauce.



Enjoy!