Keeping up lunches this year has been much harder even though I obviously keep making them. At least some of the break this time can be attributed to the fact I was out of the country for three weeks.
Weekly Lunches: #28
Month: May 2019
Menu: The Misses
I’m trying to catch up with editing the 15 recipes I have pending so there’s no lack of content but for whatever reason editing recipes is a very droning task for me so I end up taking a lot “breaks” where I also end up writing on watching YouTube videos. Well, at least menus aren’t too bad (this only took me 20 minutes to make and about 5 to post!)
Saturday leftovers
homemade pizza
Sunday eggs and toast
out @ Tokumaru
Monday rice and bean bowls, fruit
vegetables and biscuit bake
Tuesday stir fry noodles, carrots and hummus, fruit
zucchini pancakes
Wednesday vegetable and biscuit bake, salad, fruit
sopa di fideo
Thursday latkes, sour cream, tabbouleh, fruit
pasta with vegetables
Friday sopa di fideo, corn salad, fruit
japanese curry and rice, lemon and raspberry battenberg
Things To Cook
vegetable and biscuit bake
latkes
sopa di fideo
japanese curry
battenberg
Shopping List
butter
eggs
milk
flour
3 lemons
raspberry jam
marzipan
potatoes
carrots onions
bread
egg noodles
hummus
apples
kiwis
grapes
sour cream
bulgar
tomatoes
cucumber
squash
mushrooms
white beans
frozen vegetables
red pepper
canned tomatoes x 2
EVOO
short pasta
cereal
corn
parsley
Recipe: Kreplach
These are really delicious and you can speed up the whole process if you use store brought stock or just make a really big batch and freeze the kreplach dumplings separate from the soup. I do have to admit this is a chore to make all at once and takes a LONG time to come together but it’s worth it for special people or a special occasion.
Kreplach
Adapted from Tori Avey
Recipe: Aloo Matar Gobi
This is a super simple curry made from plenty of vegetables so that it is really filling. It’s a really dry curry so it’s especially good with some nice chewy bread or even yogurt as a side but it doesn’t end up with a gravy so there’s nothing to sop up. This would work really well as a filling for dumplings / stuffed breads.