Thai style coconut carrot curry soup using this recipe. I'd better remember to buy some crusty bread on the way home.
this post was submitted on 22 Apr 2024
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That sounds proper tasty!
Nice idea!
Monday: tandoori salmon with lemon basmati rice and a kachumber salad
Tuesday: leftovers from the Greek-style roast chicken I did on Sunday
Wednesday: chicken ramen with edamame and bok choi
Thursday: tagliatelle carbonara
Friday: West African beef stew with jollof rice and spinach
That's banging set of meals! Got any links to recipes?
I'll do the ones I cook from memory as separate posts for ease of searching the community in the future!
That said, the tandoori grilled salmon was almost exactly this recipe, and the Kachumber salad, likewise.
And I've never done the West African beef stew before but will probably follow something like this recipe.
I batch cook three meals at a time and then juggle things around depending on how busy I am.thus week.
Tonight was Ras El Hanout Chicken which I'll likely have again tomorrow as I am going to see Speed in the cinema. Then I am leaning towards sausage and lentils on Wednesday which will see me through to Sunday but I may do a tuna mayo baked sweet potato at some point, throw a meal in the freezer and cook again on Sunday, perhaps something simple like spag bol as I have some chickpea (or lentil) pasta from Aldi I want to try out.
Monday
• Fish o chip
Tuesday
• Soup / soup
Wednesday
• This Isn't Roast Chicken, taters, yorkies, carrots, peas / Cottage pie & veg
Thursday
• Filled pasta & sauce / Filled pasta & sauce
Friday
• Chilli & rice / Fish o chip
Saturday
• Beyond Burgers, salad, coleslaw
Sunday
• This Isn't Hunter's Chicken, jackets, brocolli
Those days with a / have next week's meal. Usually something quick as we're both working late. Beyond Burgers as they were on offer otherwise we always have Linda McCartney Burgers. Chilli and Cottage pie usually made with This Isn't Beef Mince or lentils. Filled pasta is veggie.
Maybe eggs, never cheese as lactose intolerant with the salad but otherwise pescatarian. I spent 40 odd years suffering before realising milk and it's by products don't agree with me. And it it gorse worse as I got older.
'Fish o chip' intrigues me. Is that bought from a chippy fish and chips, or cook at home? What fish? Chips from scratch or oven chips (which have never, ever, 100% satisfied me)?
Ha! Usually it's home cooked. McCains chips and breaded cod, or sometimes fish cakes and peas. That way it's guaranteed to be skinless and wife won't eat other fish. Monday this week is from The Sea Tree in Ware as we have family here. Don't do that so much now as quite expensive but it is excellent.
If they did a vegan version like I had in Brick Lane, I'd opt for that.
I guess I'll kick things off:
Monday (today)
Chicken and chorizo jambalaya - except I used Quorn pieces, vegan chorizo and veg stock as my son is veggie
Tuesday
Sesame glazed Quorn balls with chilli noodles
Wednesday
Sweet & sour chicken - again with Quorn pieces instead!
Thursday
Chicken burgers with a home made sauce made up of mayo, sriracha, ketchup and lemon juice, with sweet potato fries. My son will have southern fried Quorn burgers instead.
Starting to realise this almost sounds like an ad but I promise it's not! My son hasn't been veggie long so meal planning has become so much more difficult!
vegan chorizo
How is that working out for you? When I was working on improving my diet, I got to the point where chorizo was the unhealthiest thing I ate but the alternatives just didn't cut it. I made my own for a while (Quorn chicken chunks marinated in olive oil, smoked paprika and some other stuff, probably chili. And yes, Quorn might as well sponsor the thread at this point) but I eventually switched back.
It's the first time I've had it and it was ok, better than I expected. The only thing is that it doesn't release those delicious oils that proper chorizo gives out. But yeah, chorizo is really unhealthy but so tasty. Any time a recipe asks for 75g,I just chuck the entire lot in!
The only thing is that it doesn’t release those delicious oils that proper chorizo gives out.
That's been the deal-breaker for me.
Any time a recipe asks for 75g,I just chuck the entire lot in!
I am more restrained than that - I'll cook about a third of it in a meal that is then split into three portions. So one may last quite a while.