Meals for a Stay at Home Order: Volume 7

This is the week where it became unhelpful to count the passing of time in an way.

I did learn from last week and course-correct meal plans to simple things to make, eat, and clean up after. (It might be the dishes that are doing me in. I am cooking breakfast and lunch most days as well and running the dishwasher twice a day!) I call this semi-handmade. Mos days we cooked but some days we supplemented something store bought..

Saturday: Indian-ish nachos

This NYTimes recipe was shared by an old friend from my mom’s group on Brooklyn (whose shopping lists are organized exactly like mine!) I loved it. The kids reverted to regular nachos. Would be a great appetizer to some kind of Indian main course. One recipe would feed two for dinner. If you are making it the main meal for a family, double the recipe.

Sunday: Chili sweet potato hash with friend eggs and fresh tomato salsa

For mother’s day I am requesting this BFD. Haven’t made this in years and hoping it live up to my memory! Also feeling a hankering for donuts, which we would pick up at the Baker’s Wife, not make from scratch.

Monday: Brats, corn on the cob, salad

It was finally feeling like summer!

Tuesday: Caramelized pork tenderloin, brussels in fish sauce, rice

This was such a good sweet-and-salty combination!

Wednesday: Chickpea and sausage minestrone

Back to cold temps. This is an old stand-by recipe. It’s not spectacular, but everyone likes it and it is easy. You cook the pasta separately, so you can just leave it out if you are gluten free (and everyone can get the soup-to-past proportion their heart desires.) I usually pair with salad and/or cornbread, but not this week!

Thursday: Fish tacos and store-bought LA Loma tamales

Friday: Spicy noodles with pork, scallions, and bok choy and store-bought steamed dumplings

We didn’t have bok choy. Dave subbed in celery and green pepper and I think I preferred it! More crunch.

Hope you are still eating well in your quarantine!