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Menu Planning?
For those who cook for the household how do you plan menus?
Here's what I do: My wife and I (retired) seldom eat out and have our main meal, which I make, at midday. I try to alternate red meat, white meat and seafood, so I have a three day cycle, and I make one or more vegetables. Yesterday, for example, we had hamburgers, slow-roasted tomatoes, caramelized onions and stir fried spinach with garlic. Toaday we'll have ham and a salad and tomorrow I'll go to whole foods and see what fish looks good and decide what veg to go with. Interested to know how others approach this. |
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Menu Planning?
Anthony wrote: > For those who cook for the household how do you plan menus? > Here's what I do: My wife and I (retired) seldom eat out and have our > main meal, which I make, at midday. I try to alternate red meat, white > meat and seafood, so I have a three day cycle, and I make one or more > vegetables. Yesterday, for example, we had hamburgers, slow-roasted > tomatoes, caramelized onions and stir fried spinach with garlic. > Toaday we'll have ham and a salad and tomorrow I'll go to whole foods > and see what fish looks good and decide what veg to go with. > Interested to know how others approach this. I pretty much shop the sales, freeze meat and cook with whatever veggies are fresh and inexpensive that week. I also "stretch" meals by making more than we can eat and recycling the meats - roasted chicken becomes chicken quesadillas later in the week, or chicken soup, for example. I have old standards - turkey meatloaf, roasted chicken, pasta with meat-based sauce, chicken burritos. I fall back on those when I am not feeling too creative. We generally have a meat, a starch (rice or potatoes) and a green veggies, and sometimes a second veggie as well (usually roasted or sauteed veggie mix), and/or a salad. I sometimes throw in a fruit salad or specialty item such as potatoes au gratin, but most of my meals are thrown together in an hour with a little one underfoot, so I don't have the luxury of getting too creative too often. I also make and pack my husband's lunch daily (usually a salad and fruit) and cook brekkies and hot lunch for my son and myself minimally, so I do a lot of cooking all day and night. It's hard to stay motivated and creative, sometimes. -L. |
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Menu Planning?
-L. wrote: > It's hard to stay > motivated and creative, sometimes. > > -L. Amen to that!! |
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Menu Planning?
Anthony wrote:
> > For those who cook for the household how do you plan menus? > Here's what I do: My wife and I (retired) seldom eat out and have our > main meal, which I make, at midday. I try to alternate red meat, white > meat and seafood, so I have a three day cycle, and I make one or more > vegetables. Yesterday, for example, we had hamburgers, slow-roasted > tomatoes, caramelized onions and stir fried spinach with garlic. > Toaday we'll have ham and a salad and tomorrow I'll go to whole foods > and see what fish looks good and decide what veg to go with. > Interested to know how others approach this. We eat our main meal in the evening... and it's not so "cut and dried" as your "plan". Goes like this in our house - one of us says, "WAF[1] tonight?" - at some point in the afternoon, and we decide from there. It's usually, "Well we had chicken/steak/fish/pasta (whatever) last night - so it must be something different tonight". We do try and eat enough "green stuff" - (I love veggies, DH eats them cos they are "healthy" <grin>). And when I run out of ideas, I read RFC and it usually gives me some good tips/recipes! [1] = What About Food -- Cheers Cathy(xyz) |
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Menu Planning?
In article . com>,
"Anthony" > wrote: > For those who cook for the household how do you plan menus? > Interested to know how others approach this. I cook for six, at minimum, and it is better for our finances as well as our health that I do menu planning. For religious reasons, we eat meatless twice a week. Those are actually my hardest days, because my husband is a big eater and needs a lot of protein, so I need to find creative ways to do this that are tasty, filling and protein rich. The rest of the week is determined by schedules, our Tuesdays are always busy and Sunday nights we host our church's youth group, so dinner needs to be finished early enough that we can get our kids in bed in time. Mostly, I cook out of the pantry, freezer and fridge, shopping the sales at our grocery stores. It is a challenge to me, and fun, to make something wonderful out of what is available and on sale. I have a daytimer and that's where I put my shopping list, our menu plans for the week, etc. I tend to plan one week at a time, sometimes two weeks. Tuesdays need to be quick fixes or something that can cook itself in the crock pot, Sundays I try to make something extra special, but it has to be able to be made in less than three hours, including all cooking time. Wednesdays and Fridays are meatless, though we can eat fish those days. That leaves Saturdays for meals that take longer to make, and Mondays and Thursdays for everything else. I try to cook seasonally, both in terms of availability and type of food, lighter foods in summer, stews and such in winter. We have family favorites that I can make easily, and we do keep some convenience foods/ingredients for times when we are in such a rush, or aren't feeling up to cooking. On very rare occasions, we scrap it and get a pizza or something. Regards, Ranee Remove do not & spam to e-mail me. "She seeks wool and flax, and works with willing hands." Prov 31:13 http://arabianknits.blogspot.com/ http://talesfromthekitchen.blogspot.com/ |
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Menu Planning?
In article . com>,
"Anthony" > wrote: > For those who cook for the household how do you plan menus? > Here's what I do: My wife and I (retired) seldom eat out and have our > main meal, which I make, at midday. I try to alternate red meat, white > meat and seafood, so I have a three day cycle, and I make one or more > vegetables. Yesterday, for example, we had hamburgers, slow-roasted > tomatoes, caramelized onions and stir fried spinach with garlic. > Toaday we'll have ham and a salad and tomorrow I'll go to whole foods > and see what fish looks good and decide what veg to go with. > Interested to know how others approach this. I do something similar although I have a vegetarian dinner once a week and either a pasta/casserole/soup/stew night as well. Usually I use that months cooking magazines and one cookbook off the shelf for inspiration. I subscribe to Fine Cooking, Eating Well and Everyday Foods so between those three magazine and one cookbook there are lots of ideas. Favorites get torn out and filed in a binder in the magazine's case or "good" noted by the recipe in the cookbook so I can find the favorites again. marcella |
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Menu Planning?
On Tue, 18 Apr 2006 09:20:17 -0700, Ranee Mueller
> wrote: >We have family >favorites that I can make easily, and we do keep some convenience >foods/ingredients for times when we are in such a rush, or aren't >feeling up to cooking. What do you keep on hand for times like that? I am trying to establish a basic pantry for stuff like that, cause I am expecting to have more visitors to feed this summer... I can't take up too much room though, as my space is extremely limited in this apartment. Christine, who thinks apartment designers don't cook. |
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Menu Planning?
Christine Dabney wrote: > On Tue, 18 Apr 2006 09:20:17 -0700, Ranee Mueller > > wrote: > > >We have family > >favorites that I can make easily, and we do keep some convenience > >foods/ingredients for times when we are in such a rush, or aren't > >feeling up to cooking. > What do you keep on hand for times like that? > > I am trying to establish a basic pantry for stuff like that, cause I > am expecting to have more visitors to feed this summer... I can't take > up too much room though, as my space is extremely limited in this > apartment. > > Christine, who thinks apartment designers don't cook. My apartment pantry, though small, is well - stocked (I'd even say "stuffed")...I am in the habit of always having prepped vegetables (common stuff like onions, celery, carrots, etc.) in the fridge and some frozen veg, homemade stocks and soups, etc. in the freezer. I am also making my own salad dressings. So I can throw together a decent and healthy meal whether it's for me or guests...usually all I'll have to buy is meat for the main course... This all saves time and money...I don't "plan" menus per se but I have all the ingredients at hand... -- Best Greg |
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Menu Planning?
Anthony wrote:
> For those who cook for the household how do you plan menus? > Here's what I do: My wife and I (retired) seldom eat out and have our > main meal, which I make, at midday. I try to alternate red meat, white > meat and seafood, so I have a three day cycle, and I make one or more > vegetables. Yesterday, for example, we had hamburgers, slow-roasted > tomatoes, caramelized onions and stir fried spinach with garlic. > Toaday we'll have ham and a salad and tomorrow I'll go to whole foods > and see what fish looks good and decide what veg to go with. > Interested to know how others approach this. I do most of the cooking and the shopping for my wife and I, also both retired. I have got into the habit of going to a local family run grocery stores that sells excellent meat at good prices and in small packages. I go in there once a month and stock up on meat, getting enough for at least 20 dinners. Needless to say, I buy extra of whatever is on sale. I only have beef once or twice a week. We have pork once a week and I get fresh fish at least once a week. The rest of the time we have chicken. I often get a nice chicken for Sunday dinner and then Monday we have left over chicken. Once a month I go to a no frills store and stock up on staples. They also have nice produce, and it is usually 30-40% cheaper than the big grocery store nearby. On the alternate weeks I go to the big grocery store, Zehrs to get their fresh baguettes and other items not available in the smaller stores. During the summer we buy our fruits and vegetables from local fruit stands. I do not go from store to store bargain hunting. I am more of an impulsive shopper, so I aim for one store and try to get as much as I can there. I figure that if things are a little expensive it is better to just get it in one stop than to go to a second or third store where I will buy more things impulsive. I know, I know, I should get a list and stick to it, but that is not in my impulsive nature. Last week my wife gave me a list when I headed off to the no frills joint. She claims I forgot things. I said they weren't on her list. She says the list was just thin things she didn't want me to forget but I usually get the other stuff anyway. |
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Menu Planning?
On Tue, 18 Apr 2006 17:00:55 GMT, "Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote: > >Christine Dabney wrote: > >> Christine, who thinks apartment designers don't cook. > > >My apartment pantry, though small, is well - stocked (I'd even say >"stuffed")...I am in the habit of always having prepped vegetables (common >stuff like onions, celery, carrots, etc.) in the fridge and some frozen veg, >homemade stocks and soups, etc. in the freezer. I am also making my own >salad dressings. So I can throw together a decent and healthy meal whether >it's for me or guests...usually all I'll have to buy is meat for the main >course... > >This all saves time and money...I don't "plan" menus per se but I have all >the ingredients at hand... The thing is, this apartment doesn't have any, and I mean ANY pantry space. It barely has space to put dishes, glassware, and pots and pans. The freezer in this fridge has an ice maker that takes up half the space... I did bring my cast iron shelving unit, so I am using that for pantry storage, but even then, it gets jammed with what I use: vinegars, oils, spices, and the other usual staples like sugar, flour, rice, etc. I barely have any room for any sort of canned goods. The onions, celery, garlic and carrots, I usually have. As soon as I get this kitchen all "unpacked", I will take a pic for you all. Christine |
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Menu Planning?
Christine Dabney wrote: > On Tue, 18 Apr 2006 17:00:55 GMT, "Gregory Morrow" > <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote: > > > > >Christine Dabney wrote: > > > > > >> Christine, who thinks apartment designers don't cook. > > > > > >My apartment pantry, though small, is well - stocked (I'd even say > >"stuffed")...I am in the habit of always having prepped vegetables (common > >stuff like onions, celery, carrots, etc.) in the fridge and some frozen veg, > >homemade stocks and soups, etc. in the freezer. I am also making my own > >salad dressings. So I can throw together a decent and healthy meal whether > >it's for me or guests...usually all I'll have to buy is meat for the main > >course... > > > >This all saves time and money...I don't "plan" menus per se but I have all > >the ingredients at hand... > > The thing is, this apartment doesn't have any, and I mean ANY pantry > space. It barely has space to put dishes, glassware, and pots and > pans. The freezer in this fridge has an ice maker that takes up half > the space... I hear ya. Luckily I have a full closet in my little galley kitchen and I have okay cabinet space. But stuff is packed to the "nth", I really have everything arranged very tightly. Toaster, blender, food processor, and knife block fit perfectly on top of the fridge. Some things, though, I just can't fit in. So the electric fry pan is in a bedroom closet (along with cases of canning jars, my canning kettle, and canning equipment -- these I should really dispense with as I don't can anymore) :-| A friend borrowed my rice cooker, now I can fit my big crockpot in the kitchen cabinet -- could not fit *both* at the same time. I told the friend, "Hey, keep the rice cooker as long as you want!". I've bought some wire hanging storage dealies for the kitchen pantry, I can store a lot more... My usable counter space measures about 2x3', and I have NO counter space at all adjacent to the stove. I'm an expert at "jiggling" stuff whilst cooking. If I have to do a lot of veg prep work I'll often actually do that on the cocktail table in front of the teevee...more room. I'd REALLY love to get a small chest freezer but I honestly think it'd have to go in the bedroom... > I did bring my cast iron shelving unit, so I am using that for pantry > storage, but even then, it gets jammed with what I use: vinegars, > oils, spices, and the other usual staples like sugar, flour, rice, > etc. I barely have any room for any sort of canned goods. > > The onions, celery, garlic and carrots, I usually have. > > As soon as I get this kitchen all "unpacked", I will take a pic for > you all. Kre8tive kitchen storage tips and pix always welcome :-) OH, and I forgot, the rotisserie is in the coat/entry closet ;-) -- Best Greg |
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Menu Planning?
Anthony wrote: > For those who cook for the household how do you plan menus? > Here's what I do: My wife and I (retired) seldom eat out and have our > main meal, which I make, at midday. I try to alternate red meat, white > meat and seafood, so I have a three day cycle, and I make one or more > vegetables. Yesterday, for example, we had hamburgers, slow-roasted > tomatoes, caramelized onions and stir fried spinach with garlic. > Toaday we'll have ham and a salad and tomorrow I'll go to whole foods > and see what fish looks good and decide what veg to go with. > Interested to know how others approach this. Gee, why so difficult... for each meal I simply pop a few brewskis and snack around that. And it's great for maintaining my girlish figure, you'd be surprised how much smaller the portions you'd eat after three beers. Sheldon |
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Menu Planning?
Anthony wrote: > For those who cook for the household how do you plan menus? > Here's what I do: My wife and I (retired) seldom eat out and have our > main meal, which I make, at midday. I try to alternate red meat, white > meat and seafood, so I have a three day cycle, and I make one or more > vegetables. [snip] > Interested to know how others approach this. I don't plan menus, I forage. I look to see what is ready for harvest from the backyard veggie garden. I go to the store and react to what looks good and what's on sale. We go to the weekly farmer's market and do the same. If we have a master plan, it's to emphasize seasonal foods and to maintain a very eclectic approach. -aem |
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Menu Planning?
In article >,
Christine Dabney > wrote: > On Tue, 18 Apr 2006 09:20:17 -0700, Ranee Mueller > > wrote: > > >We have family > >favorites that I can make easily, and we do keep some convenience > >foods/ingredients for times when we are in such a rush, or aren't > >feeling up to cooking. > What do you keep on hand for times like that? Pastas and rice, frozen vegetables, jars of pasta sauces that we like, canned tomatoes, canned beans, onions, garlic, potatoes, olives of various sorts, things like that. In terms of actual instant food, usually we have a couple frozen lasagnes and some frozen pizzas, so if we really can't cope with cooking, we have something. > Christine, who thinks apartment designers don't cook. I am not sure that modern house designers cook either. Some friends of ours have a nice big, sprawling house, that has an apartment sized kitchen. They have six kids. Regards, Ranee Remove do not & spam to e-mail me. "She seeks wool and flax, and works with willing hands." Prov 31:13 http://arabianknits.blogspot.com/ http://talesfromthekitchen.blogspot.com/ |
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Menu Planning?
In article >,
Christine Dabney > wrote: > What do you keep on hand for times like that? Oh, I also buy some boxes of chicken and beef broth for when I don't have any in the freezer, and canned tuna. I can usually make a quick soup or casserole or pasta dish with these kinds of ingredients, plus any meat/vegetables I might have. Regards, Ranee Remove do not & spam to e-mail me. "She seeks wool and flax, and works with willing hands." Prov 31:13 http://arabianknits.blogspot.com/ http://talesfromthekitchen.blogspot.com/ |
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Menu Planning?
> > I am not sure that modern house designers cook either. Some friends > of ours have a nice big, sprawling house, that has an apartment sized > kitchen. They have six kids. > > Regards, > Ranee Kids came before or after they bought the house? :-))) Dee Dee |
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Menu Planning?
On 18 Apr 2006 08:49:38 -0700, "Anthony" > wrote:
>For those who cook for the household how do you plan menus? Depends on how much energy I have, but basically, we have eight or ten sure-fire favorites around here, and we have other stuff when I'm in the mood to cook something new. Sometimes I plan ahead of time, sometimes not. Just depends on how I'm feeling. Usually, I plan (when I do) a week or ten days in advance, like this: http://www.reluctantvegan.com/2005/1...eks-menus.html serene |
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Menu Planning?
On Tue, 18 Apr 2006 21:46:50 -0700, Serene >
wrote: >On 18 Apr 2006 08:49:38 -0700, "Anthony" > wrote: > >>For those who cook for the household how do you plan menus? > >Depends on how much energy I have, but basically, we have eight or ten >sure-fire favorites around here, and we have other stuff when I'm in >the mood to cook something new. Sometimes I plan ahead of time, >sometimes not. Just depends on how I'm feeling. Usually, I plan >(when I do) a week or ten days in advance, like this: > >http://www.reluctantvegan.com/2005/1...eks-menus.html Those are great pictures! You make vegan meals look downright appetizing! Carol -- Some people are like Slinkies... they don't really have a purpose but they bring a smile to your face when you push them down the stairs. Stolen from "traid" on the IRC |
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Menu Planning?
On Wed, 19 Apr 2006 00:59:32 -0500, Damsel in dis Dress
> wrote: >On Tue, 18 Apr 2006 21:46:50 -0700, Serene > >wrote: > >>On 18 Apr 2006 08:49:38 -0700, "Anthony" > wrote: >> >>>For those who cook for the household how do you plan menus? >> >>Depends on how much energy I have, but basically, we have eight or ten >>sure-fire favorites around here, and we have other stuff when I'm in >>the mood to cook something new. Sometimes I plan ahead of time, >>sometimes not. Just depends on how I'm feeling. Usually, I plan >>(when I do) a week or ten days in advance, like this: >> >>http://www.reluctantvegan.com/2005/1...eks-menus.html > >Those are great pictures! You make vegan meals look downright >appetizing! Pictures? Sure you're not hallucinatin' again? I warned you about them magic mushrooms, darlin'. serene |
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Menu Planning?
Christine Dabney wrote:
> On Tue, 18 Apr 2006 17:00:55 GMT, "Gregory Morrow" > <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote: > >> >> Christine Dabney wrote: >> > > >>> Christine, who thinks apartment designers don't cook. >> >> >> My apartment pantry, though small, is well - stocked (I'd even say >> "stuffed")...I am in the habit of always having prepped vegetables >> (common stuff like onions, celery, carrots, etc.) in the fridge and >> some frozen veg, homemade stocks and soups, etc. in the freezer. I >> am also making my own salad dressings. So I can throw together a >> decent and healthy meal whether it's for me or guests...usually all >> I'll have to buy is meat for the main course... >> >> This all saves time and money...I don't "plan" menus per se but I >> have all the ingredients at hand... > > The thing is, this apartment doesn't have any, and I mean ANY pantry > space. It barely has space to put dishes, glassware, and pots and > pans. The freezer in this fridge has an ice maker that takes up half > the space... > > I did bring my cast iron shelving unit, so I am using that for pantry > storage, but even then, it gets jammed with what I use: vinegars, > oils, spices, and the other usual staples like sugar, flour, rice, > etc. I barely have any room for any sort of canned goods. > > The onions, celery, garlic and carrots, I usually have. > > As soon as I get this kitchen all "unpacked", I will take a pic for > you all. > > Christine I wouldn't unpack too much (like all your books) if you're still planning to continue looking for a house to rent Jill |
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Menu Planning?
Christine Dabney wrote:
> Christine, who thinks apartment designers don't cook. I know exactly why my apartment kitchen is so tiny and lacks counter and storage space. When it was built around 1982, this was a "singles or couples only" complex. No kids. Pretty much designed for roommates. If they were anything like the younger folks I see moving in here, cooking was the last thing on their minds. More like *party!* The patio in the back is very spacious, but it's nowhere near the kitchen which isn't very convenient if you decide to grill; you have to carry the food through the dining and living room area which isn't very convenient. I do grill frequently, but the architects of this place didn't have cooking in mind. As for menu planning, I don't really plan. I look at what I have, then consider what I'm craving, and go from there. Jill |
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Menu Planning?
On Tue, 18 Apr 2006 23:15:33 -0700, Serene >
wrote: >On Wed, 19 Apr 2006 00:59:32 -0500, Damsel in dis Dress > wrote: > >>On Tue, 18 Apr 2006 21:46:50 -0700, Serene > >>wrote: >> >>>http://www.reluctantvegan.com/2005/1...eks-menus.html >> >>Those are great pictures! You make vegan meals look downright >>appetizing! > >Pictures? Sure you're not hallucinatin' again? I warned you about >them magic mushrooms, darlin'. Dunno. Somehow, I wound up on a page full of pictures. The only one that wasn't vegetarian was pork chops and sauerkraut. Does that sound familiar? I have no clue what I clicked on. Carol -- Some people are like Slinkies... they don't really have a purpose but they bring a smile to your face when you push them down the stairs. Stolen from "traid" on the IRC |
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Menu Planning?
On Wed, 19 Apr 2006 06:17:58 -0500, "jmcquown"
> wrote: >Christine Dabney wrote: >> As soon as I get this kitchen all "unpacked", I will take a pic for >> you all. >> >> Christine > >I wouldn't unpack too much (like all your books) if you're still planning to >continue looking for a house to rent > >Jill > Yeah, I know. I am going through this dilemma of how much to unpack. Unfortunately, I am not sure how long it will take me to find a house to rent, that I like and can afford. It could be one week, it could be a month or two. I don' want to have everything still in boxes and me still be here in this apartment two months down the road. It gets really frustrating for me to live like that. What to do, what to do.... Christine |
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Menu Planning?
On Tue, 18 Apr 2006 11:32:19 -0600, Christine Dabney
> wrote: >On Tue, 18 Apr 2006 17:00:55 GMT, "Gregory Morrow" ><gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@ear thlink.net> wrote: >The thing is, this apartment doesn't have any, and I mean ANY pantry >space. It barely has space to put dishes, glassware, and pots and >pans. The freezer in this fridge has an ice maker that takes up half >the space... > >I did bring my cast iron shelving unit, so I am using that for pantry >storage, but even then, it gets jammed with what I use: vinegars, >oils, spices, and the other usual staples like sugar, flour, rice, >etc. I barely have any room for any sort of canned goods. > >The onions, celery, garlic and carrots, I usually have. > >As soon as I get this kitchen all "unpacked", I will take a pic for >you all. > >Christine Our canned goods live in a big plastic tub in the bottom of the livingroom closet - there wasn't ANYWHERE to put them otherwise! Our kitchen is very short on storage space. Half the rest of our kitchen stuff also lives in that closet because there just isn't room for it in the kitchen. One day I'll get really efficient and buy a real bookshelf to hold our books (which share the closet shelves) and I'll set up a better pantry space in the closet. For now it's a mishmash and an incredible mess. |
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Menu Planning?
On 18 Apr 2006 08:49:38 -0700, "Anthony" > wrote:
>For those who cook for the household how do you plan menus? I'm not really into menu planning. When we go to the store I look at what's on sale and think 'that would make a nice meal' or 'I'd like to have lasagna this week' so I buy the required ingredients and bring them home and put them away in the freezer/cupboard and that's about as far as it goes. Then when I want to make it I know that they're there... When I come to cook I'll think 'what do I feel like eating tonight?' or 'what would DH really like?' or 'what can I cook inside 30 minutes?' etc depending on how much time I know I have. Our staple thirty minute meal is chicken breast fingers thawed in the microwave then fried up while some potatos or sweet potatoes nuke, and then frozen vegetables of some kind take their place in the microwave. The whole meal is on the table in 30 minutes flat. If I'm really uninspired I'll ask DH what he wants for dinner and his answer is almost always chilli or hamburgers. If I really don't feel like it I say no, or I'll just make it for him. He refuses point blank to eat leftovers so we usually have something floating around that I can finish up. We don't have the freezer space to store more than one or two cooked meals, so if I don't eat the leftovers they end up being tossed out. The other consideration is what do we have in the fridge that needs to be used up, like grated cheese or roast chicken or lunchmeat... I don't plan lunches - DH has a sandwich or a hotdog if he's home early enough and otherwise we try to eat dinner before six. Breakfast depends entirely on DH's plans for the day - if he has to go early he doesn't have any and I have a bowl of cereal. If he has a bit more time I make us some toast with lunch meat. And if he has a lot of time then I cook eggs and bacon and french toast. Our last weeks' menu was: Saturday night - frozen lasagne and a bowl of salad, baked at the same time as I roasted vegetables for Sunday lunch at Church. Sunday - Easter luncheon at church, so DH had a hotdog for dinner and I didn't need anything. I took chicken pot pie and roasted vegetables to the luncheon and everyone ate very well. Monday I made a baked potato salad because we had a bunch of canadian bacon that needed to be used up and I knew we had lots of potatoes in the cupboard. And we had another bowl of salad to go with it. Tuesday - chicken fingers, sweet potato and frozen California blend. Tonight - Chilli Tomorrow - probably pork chops, baked potato, green beans and applesauce Friday - something with chicken. |
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Menu Planning?
In article >,
"Dee Randall" > wrote: > > > > I am not sure that modern house designers cook either. Some friends > > of ours have a nice big, sprawling house, that has an apartment sized > > kitchen. They have six kids. > > Kids came before or after they bought the house? :-))) Long before. Their most recent is three this year, and they moved in when he was a baby. Regards, Ranee Remove do not & spam to e-mail me. "She seeks wool and flax, and works with willing hands." Prov 31:13 http://arabianknits.blogspot.com/ http://talesfromthekitchen.blogspot.com/ |
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Menu Planning?
On Wed, 19 Apr 2006 07:52:16 -0500, Damsel in dis Dress
> wrote: >On Tue, 18 Apr 2006 23:15:33 -0700, Serene > >wrote: > >>On Wed, 19 Apr 2006 00:59:32 -0500, Damsel in dis Dress > wrote: >> >>>On Tue, 18 Apr 2006 21:46:50 -0700, Serene > >>>wrote: >>> >>>>http://www.reluctantvegan.com/2005/1...eks-menus.html >>> >>>Those are great pictures! You make vegan meals look downright >>>appetizing! >> >>Pictures? Sure you're not hallucinatin' again? I warned you about >>them magic mushrooms, darlin'. > >Dunno. Somehow, I wound up on a page full of pictures. The only one >that wasn't vegetarian was pork chops and sauerkraut. Does that sound >familiar? I have no clue what I clicked on. > Ohhh, I got it. Maybe *I* need to lay off the mushrooms. :-) ( http://pics.livejournal.com/serenejournal ) serene |
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Menu Planning?
On 18 Apr 2006 08:49:38 -0700, "Anthony" > wrote:
I cook for 4, only evenings (nobody's home for lunch). I plan once a week, on Friday, since we go to the farmer's market on Saturday morning, and I buy my vegetables, fruits, meat and cheese there. I plan by taking a couple of cookbooks or cooking magazines down from the shelf, and browsing through them. So sometimes we have a "Spanish week", or a "Greek week", or a "Steven Raichlen week" :-). I don't see the need to cook meat or fish at every meal, I also cook a lot of vegetable or pulse or cheese-based meals. Nathalie in Switzerland |
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Menu Planning?
In article >,
Karen AKA Kajikit > wrote: > He refuses point blank to eat leftovers so we usually have something > floating around that I can finish up. What is his reason for refusing reheated food? I'm curious. One of my late BsIL was like that. A real picky SOB and my sister's not a particularly gifted cook (that's being kind -- really). If she prepared chicken, say, twice in three weeks, he'd say, "Chicken?! We just HAD chicken." Meal planning was very difficult for her. Ida let the SOB fix his own meals. But that's another story. (Hey, Karen -- Minicon was last week. The weather was gorgeous! How's your mom?) -- -Barb <http://jamlady.eboard.com> Updated 4-17-2006 with Easter stuffs. "If it's not worth doing to excess, it's not worth doing at all." |
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Menu Planning?
Karen AKA Kajikit wrote:
>On 18 Apr 2006 08:49:38 -0700, "Anthony" > wrote: > > > >>For those who cook for the household how do you plan menus? >> >> > >I'm not really into menu planning. When we go to the store I look at >what's on sale and think 'that would make a nice meal' or 'I'd like to >have lasagna this week' so I buy the required ingredients and bring >them home and put them away in the freezer/cupboard and that's about >as far as it goes. Then when I want to make it I know that they're >there... > >When I come to cook I'll think 'what do I feel like eating tonight?' >or 'what would DH really like?' or 'what can I cook inside 30 >minutes?' etc depending on how much time I know I have. Our staple >thirty minute meal is chicken breast fingers thawed in the microwave >then fried up while some potatos or sweet potatoes nuke, and then >frozen vegetables of some kind take their place in the microwave. The >whole meal is on the table in 30 minutes flat. > >If I'm really uninspired I'll ask DH what he wants for dinner and his >answer is almost always chilli or hamburgers. If I really don't feel >like it I say no, or I'll just make it for him. He refuses point blank >to eat leftovers so we usually have something floating around that I >can finish up. We don't have the freezer space to store more than one >or two cooked meals, so if I don't eat the leftovers they end up being >tossed out. > > That man needs serious retraining. What is wrong with leftovers? A lot of dishes are most conveniently made in quantities that will serve four or even six people, and will if anything improve by being stored in the fridge for a day or two. If I understand you correctly, there are days when you, in the interests of domestic economy, eat the leftovers and you prepare something special for His Majesty. I suppose it's nice to know he feels you can afford to throw out perfectly good food, but it's still a wicked waste. Perhaps you should get a dog. :-) >The other consideration is what do we have in the fridge that needs to >be used up, like grated cheese or roast chicken or lunchmeat... > > Ah yes, the good old bottom of the fridge frittatta! >I don't plan lunches - DH has a sandwich or a hotdog if he's home >early enough and otherwise we try to eat dinner before six. > > Before *six*! Good grief, I don't even start cooking until after six most days. >Breakfast depends entirely on DH's plans for the day - if he has to go >early he doesn't have any and I have a bowl of cereal. If he has a bit >more time I make us some toast with lunch meat. And if he has a lot of >time then I cook eggs and bacon and french toast. > >Our last weeks' menu was: >Saturday night - frozen lasagne and a bowl of salad, baked at the same >time as I roasted vegetables for Sunday lunch at Church. >Sunday - Easter luncheon at church, so DH had a hotdog for dinner and >I didn't need anything. I took chicken pot pie and roasted vegetables >to the luncheon and everyone ate very well. > Monday I made a baked potato salad because we had a bunch of canadian >bacon that needed to be used up and I knew we had lots of potatoes in >the cupboard. And we had another bowl of salad to go with it. >Tuesday - chicken fingers, sweet potato and frozen California blend. >Tonight - Chilli >Tomorrow - probably pork chops, baked potato, green beans and >applesauce >Friday - something with chicken. > > That all sounds not bad! We're having chicken tonight, one of my easy standbys. I got the butcher to joint a chook for me since he didn't have any thighs. Slice a chorizo sausage (I've always got one or two in the fridge). Dice a red and a yellow capsicum, finely slice half an onion and a garlic clove. Mix a tin of chopped tomatoes with 1/3 cup white wine, 1 tsp paprika (preferably smoked) and 1 tsp sea salt. Add the veg and sausage and tip into ovenproof dish. Arrange the chicken pieces on top and drizzle with 2 tbs EVO. About 50 mins in a moderate oven and it's done. Because I'm using a whole chook there will certainly be leftovers (I normally use four thighs, bone in and skin on). These are probably destined for the freezer. Christine |
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Menu Planning?
In article
>, Old Mother Ashby > wrote: > Before *six*! Good grief, I don't even start cooking until after six > most days. Before we had kids, and even when we had just one infant who nursed and went to sleep when he felt like it, we usually ate between 7:00 and 8:00. Now that we have four little ones, with two in school, and early morning waking. dressing, getting ready for school for the children as well as ourselves, and the evening hours give us some adult time, we eat between 5:30 and 6:00, sometimes as late as 6:30, so we can have the kids in bed at 7:30. Regards, Ranee Remove do not & spam to e-mail me. "She seeks wool and flax, and works with willing hands." Prov 31:13 http://arabianknits.blogspot.com/ http://talesfromthekitchen.blogspot.com/ |
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Menu Planning?
On Fri, 21 Apr 2006 08:29:39 -0700, Ranee Mueller
> wrote: >In article >, > Old Mother Ashby > wrote: > >> Before *six*! Good grief, I don't even start cooking until after six >> most days. > > Before we had kids, and even when we had just one infant who nursed >and went to sleep when he felt like it, we usually ate between 7:00 and >8:00. Now that we have four little ones, with two in school, and early >morning waking. dressing, getting ready for school for the children as >well as ourselves, and the evening hours give us some adult time, we eat >between 5:30 and 6:00, sometimes as late as 6:30, so we can have the >kids in bed at 7:30. > > Regards, > Ranee > We were the same when the kids were little. We ate at about 5.30pm once the kids were up to eating what we ate. The time advanced out as they got older, but we almost always ate by 6.30-7pm while they were at school. Mind you, in those days I finished work by 3pm. Today I finish at 5pm and could not manage that. You need your evening time once the kids are in bed for yourself, not for cooking. Kathy in NZ |
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Menu Planning?
"Kathy in NZ" > wrote in message > . You need your evening time > once the kids are in bed for yourself, not for cooking. Sometimes. Many of us enjoy cooking. It is something we do for pleasure, not just to eat. |
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Menu Planning?
I'm one who hates to plan meals. I never shop for more than three main
meals at a time. A mental block, I think. I like to cook but not every day, so we make a lot of meals which can be recycled, like bean or vegetable soup. Eat out on average twice a week. For a while, I kept track of every main meal we had for a few months, then relied on that for ideas. Red meat - never more than once a week and that includes lunches. Heavy on the poultry, seafood, fish and meatless. We have maybe 30 tried and true meals we like to rotate. I once tried following those menus you see in magazines and cookbooks- but the portions were never right for 2, plus they tended to be heavy on the fat grams. |
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Menu Planning?
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Menu Planning?
In article > ,
"Edwin Pawlowski" > wrote: > "Kathy in NZ" > wrote in message > > . You need your evening time > > once the kids are in bed for yourself, not for cooking. > > Sometimes. Many of us enjoy cooking. It is something we do for pleasure, > not just to eat. Do you have young children? I love to cook, it is one of my favorite parts of being a homemaker. However, little children are lots of work, and they are exhausting. Even things I enjoy are not what I want to do at the end of the day when I am drained and physically worn out. Those hours with the kids in bed give Rich and me a chance to unwind, reconnect and catch up on the other's day. I already spend too much of my evening doing laundry and dishes, I don't need to be doing it at 11:00 pm on a regular basis, after having done the cooking and helping wrangle the kids into bed. For holiday meals, I do tend to stay up late several days cooking things that can be prepared ahead, or doing other prep/cleaning, but I take a day or two of rest after that, and it takes its toll. I would hate to do it on a regular basis. Regards, Ranee Remove do not & spam to e-mail me. "She seeks wool and flax, and works with willing hands." Prov 31:13 http://arabianknits.blogspot.com/ http://talesfromthekitchen.blogspot.com/ |
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Menu Planning?
"Ranee Mueller" > wrote in message news:raneemdonot-> When we were first married, even though we had less money, we also > had more that was expendable. It also wasn't as large a splurge to get > some expensive meat or fish or vegetables or whatever for the two of us > as it is to get it for six of us. You can get away with more when there > are fewer people in a household. > Yes When I look back into the far distant past it was the same for us too) Once the children came along I, the same as you I think, made everything myself I still make bread for the two of us but now I use a breadmaker. That wouldn't have been viable when the children were home even if I could have found such a thing I used to have one day for breads, one day for cakes and sweets, one day for pastry Of course the children (and their children) come home often but I just rack up the amount of loaves I make and put them in the freezer. They still prefer that bread to bought bread In mitigation I have to say I do work full time How are you doing Ranee? I often think about you) Ophelia |
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Menu Planning?
In article >,
"Ophelia" > wrote: > How are you doing Ranee? I often think about you) I'm doing alright. Baby is doing acrobatics, and we're enjoying the spring weather. We've been able to be outdoors so much more lately. Regards, Ranee Remove do not & spam to e-mail me. "She seeks wool and flax, and works with willing hands." Prov 31:13 http://arabianknits.blogspot.com/ http://talesfromthekitchen.blogspot.com/ |
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Menu Planning?
"Ranee Mueller" > wrote in message ... > In article >, > "Ophelia" > wrote: > >> How are you doing Ranee? I often think about you) > > I'm doing alright. Baby is doing acrobatics, and we're enjoying > the spring weather. We've been able to be outdoors so much more lately. Wonderful))) |
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