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This Week’s Menu

21 May

Our favourite meal from last week was easily the Doobu Jorim and Korean Spinach. We skipped the curried potatoes in that meal, but we didn’t miss them one bit. This is definitely a meal I would make again, and would even consider serving to guests. And no, I’m not ashamed of my addiction to gochujang.

The tempeh subs were scraped due to my inability to find tempeh anywhere in Montreal. I’m not even that big a tempeh fan, but I still thought that was kinda weird. The char siu was good, but probably not something I’d make again considering how cheap it is to purchase at my local Asian grocer. The sesame chicken and noodles was a little disappointing. Rick didn’t like the chewiness of the noodles and I thought it was overly spicy and we both found it lacking in flavour.

Monday: Shitake Mushroom & Lentil Asian Tacos
Tuesday: Easy Crunchy Mustard Crusted Salmon with Green Beans
Wednesday: Pan Fried Tofu, Kale and Stir-Fried Noodles
Thursday: Saag Aloo (with Potato instead of tofu) with Rice
Friday: Devil Shrimp With Angel Hair Pasta

This Week’s Menu

14 May

Last week was full of winners, despite skipping Thursday’s meal to see The Avengers and Friday’s meal so I could get some baking done. The Korean Spicy Tofu was probably a little too spicy, but it was my first time using gochujang, so lesson learned. I’ll also make sure I serve it with some sort of cooling side dish next time to give our guts a bit of a breather.

Other obvious winners were the Shiitake, Corn and Arugula Sauté and the Kashmiri Saag. I only had one bunch of spinach so I had to make a half batch, but I think next time I’m gonna triple it. Super. Yum. The Spaghetti and Lentils and the Chicken Tikka Masala were both good, but not stunning enough to make it to the keeper pile.

Monday: Doobu Jorim with Curry Fried Potatoes and Korean Spinach
Tuesday: Tempeh Meatball Subs
Wednesday: Sesame Chicken and Noodles
Thursday: Char Siu with Steamed Rice and Steamed Vegetables with Oyster Sauce
Friday: Broiled Deviled Halibut with Sautéed Zucchini

This Week’s Menu

7 May

Last week was a terrible week for sticking to our meal plan. A weekend of no computer due to Gatsby munching ANOTHER power adapter meant we were totally off track and out of sorts, leading to a hastily foraged sushi dinner. Then, Gatsby became super ill on Thursday and we were going to see a movie in the evening, so we sprang for fast food at the mall foodcourt. And Friday, after a happy, but stressful reunion with our furbabe, we opted for yet more sushi. Both dishes we managed to make, the Chilaquiles and the Chicken with Orzo were keepers, although the chilaquiles was clearly the winner flavour wise as I found the chicken dish a little bland. I also doubled the spinach called for to increase the vitamin content and provide some contrast to the chicken.

This week is a little ambitious, but I made sure everything we picked was full of flavour.

Monday: Korean Spicy Quick Braised Tofu with Steamed Rice
Tuesday: Spaghetti & Lentils with Sweet Corn, Shiitake Mushroom and Arugula Sauté – Rick’s Night to Cook
Wednesday: Chicken Tikka Masala with Kashmiri Saag
Thursday: Chorizo and Sweet Potato Lettuce Wraps
Friday: Crisp Asian Salmon with Bok Choy and Rice Noodles

This Week’s Menu

30 Apr

Last week was filled with more hits than misses, but one of the most surprising misses was Friday’s choice. What was most surprising about the dish, was not so much that the flavours were muddled or that the instructions were unclear, but more that I chose to include it in our meal plan in the first place. I usually take care when choosing my recipes, eschewing ones that require too many processed food ingredients or that have bizarre flavour combinations that seem unpalatable. But in this case Tosca’s Keep It Tight Tilapia, complete with diet friendly name, tasted too much like diet food. Spices for spice sake, in quantities that were unlikely to affect our metabolisms despite the claims of the recipe. There were aspects of the dish that were nice, but I would seriously alter the quantities of herbs and spices used to better balance the recipe, reputed metabolic powers be damned.

Monday: Sushi
Tuesday: Chilaquiles with Pepitas, Charred Corn and Black Beans
Wednesday: Garlic Chicken With Orzo
Thursday: Stir-Fried Tofu with Mushrooms with Steamed Rice
Friday: Salmon With Spinach Salad and Miso Vinaigrette

This Week’s Menu

23 Apr

I’d forgotten that Witcher 2 Enhanced Edition was released last week, so Rick managed to get out of cooking Tuesday night and since I hadn’t counted on cooking that evening we ended up caving and ordering sushi. And what delicious sushi it was.

Monday: Serious Vegetarian Gumbo
Tuesday: Miso Udon Noodles with Tofu
Wednesday: Penne with Roasted Asparagus & Balsamic Butter – Rick’s Night to Cook
Thursday: Sticky Chinese Chicken with Rice and Green Beans
Friday: Keep It Tight Tilapia

This Week’s Menu

9 Apr

I think the biggest hit last week was the sesame tofu. My goodness was it tasty! I only added half of the chili sauce, but it was just spicy enough. I also ended up just steaming the bok choy and drizzling it with oyster sauce which was still incredibly delicious.

We forgot to marinade the jerk chicken the night before so Rick just improvised a quick sauce of sriracha, brown sugar and soy sauce that was surprisingly tasty. Unfortunately, there was something about the beans and rice recipe that I used that didn’t work out right and they were soggy and not very tasty.

Monday: Spaghettini with Mushrooms, Garlic and Oil
Tuesday: Honey Chicken with Truffled Cauliflower Mash
Wednesday: Black Bean and Sweet Potato Enchiladas
Thursday: Spring Asparagus Pancetta Hash
Friday: Halibut with Chipotle Butter in Foil Packets

The GamerWife Guide to Pinching Pennies: Where We Splurge

5 Apr

It’s been a while since I’ve done a Pinching Pennies post so I thought I’d change things up a bit and take a minute to talk about where Rick and I have decided it’s okay to spend a little more. You might not agree with all of our choices, but really it’s about deciding what your priorities are and designing your budget accordingly.

Coffee – Rick and I like our coffee, but because we really only drink it on the weekends (I’m up to a cup or two a day during the week, but Rick usually waits until he gets to work for his morning fix) it’s still worth it for us to shell out for the good stuff. We usually go with something Fair Trade from our local bulk health food store and we recently made the switch to buying whole beans and grinding them at home. Because it’s something we enjoy, not just something we need to survive, getting the good stuff just makes mornings that little bit easier.

Sugar – I made the switch to Fair Trade Organic sugar a while ago, partly for moral reasons and partly to encourage both of us to use less of it. So far, so good.

Brunch – Rick and I don’t eat out nearly as much as we used to, but we still make an effort to get out to brunch a couple of times a month. Sure, brunch is easy and cheap to make at home, but once and a while we still like to indulge in a meal out just for a change of pace. Going for brunch is cheaper than going out for dinner but we still get the novelty of not having to clean up after ourselves afterwards. Bonus: A promise of brunch guarantees Rick will get out of bed on the weekends and be up for adventuring afterwards.

Toilet Paper – Okay, this could verge into TMI territory for some people, but life’s too short for cheap toilet paper. We buy recycled when we can and we usually go for what’s on sale, but we never, ever go bargain bin. It’s never worth it.

Netflix – We don’t have cable and we rarely go out to watch movies, but we do spend $8 for Netflix streaming. Sure, $8 seems like a lot when you’re watching every penny, but the selection and convenience work for us and it’s a hell of a lot cheaper than renting each title separately. There are many full TV series included now, as well as TED talks.

Video Games – Rick usually gets 5 or 6 major video game releases a year at full price (aprx $60), which seems like a lot on the surface, but when you average out the time he spends playing each one, it usually works out to about $1 per hour of entertainment (even less for something like Skyrim, which he’s sunk at least 170 hrs into). It’s also he’s only real hobby, and one that he can do at home, which helps to keep costs down.

I’d say that our number one indulgence these days is still food, but less meat and a commitment to eating the majority of our meals at home means that we can enjoy good food without breaking the bank. We buy organic when we can, but price is still more important for us. But the biggest thing we get from making food at home is more time spent together, learning skills and challenging ourselves. And who can put a price on that?

This Week’s Menu

2 Apr

Last week was probably one of our best week’s yet for sticking to our meal plan. Surprise hits were the ginger-scallion noodles with tofu and the seitan stir-fry, which Rick gobbled up like I’ve never seen him gobble up seitan before. The other big hit was the one-pot salmon with snap peas which ended up being Rick’s dish to cook, so I guess Rick is really acclimatizing to my penchant for Asian flavours.

The sweet potato burgers were also consumed without much protest, but I think the fact that I let him put bacon on them helped with that. Actually, if you’ve not strictly veg, I would highly recommend the addition of bacon. That smoky-crunchy hit rounds out the creamy avocado and soft-sweet burger patty absolutely perfectly.

Monday: Sesame Tofu with Bok Choy and Steamed Rice
Tuesday: Jerk Chicken with Haitian Style Red Beans and Rice
Wednesday: Kistune Udon
Thursday: Vietnamese Style Pork on Vermicelli
Friday: Crispy Fish Tacos with Cilantro Avocado Cream Sauce

This Week’s Menu

26 Mar

Last week we skipped two meals, the Chipotle Honey Chicken and the Herbed Fish Wrapped in Lettuce, but managed to salvage them over the weekend. Those chipotle glazed sweet potatoes were out of this world. We also decided against mashed potatoes on Thursday and went with these Crispy Corn Cakes, which I veganized. Rick made a Sriracha-Honey dipping sauce to go with the Honey Thyme Pork Chops, but they were so tasty they didn’t need it. It was, however, great with the corn cakes.

The biggest hit of the week was the Saag Tofu, although next time I wouldn’t roast the tofu. I know some people prefer the “meatier” texture roasting gives, but I like tofu just the way it is and find roasting it makes it chewy and difficult to eat. The saag, on the other hand, was the creamiest homemade saag I have ever had. I did go the extra step of blending half of it with my hand blender, which just made the texture that much lusher. A definite keeper.

This week we’re starting to bring in the fresher, lighter, spring recipes. Yay!

Monday: Ginger-Scallion Noodles with Tofu
Tuesday: Tender-Crisp Spring Braise
Wednesday: Sweet Potato Veggie Burgers with Avocado
Thursday: Seitan Stir-Fry with Oyster Sauce
Friday: One-Pot Salmon with Snap Peas & Rice

This Week’s Menu

19 Mar

So last week our friends organized a last minute potluck on Wednesday, which was awesome because I still hadn’t come up with a pasta recipe. Yay to the universe for rewarding my laziness! So instead of planning a dinner I made a vegan Banana-Bourbon Cream Pie in honour of the date.

Rick’s Green Bean side dish, was a definite hit, but I’m pretty sure you could put those bread crumbs on anything and they would be delicious. I will test my theory this week by trying them with broccoli.

Monday: Saag Tofu (scroll down for the recipe) with Basmati Rice & Vegan Garlic Naan
Tuesday: Spiced Chipotle Honey Chicken with Sweet Potatoes – Rick’s night to cook
Wednesday: Oyster Mushroom Scampi over Linguine with Sauteed Zucchini
Thursday: Honey Thyme Pork Chops with Creamed Potatoes & Breadcrumbed Broccoli
Friday: Herbed Fish Wrapped in Lettuce

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