At this stage of our lives, with a toddler and two adults working full time, we need to save time wherever possible. A prime candidate for this is to automate our feeding, considering just how much time it consumes to plan meals, shop, cook, keep an overview of what we actually have at home etc.
So, the beginnings of a meal planner: a list of main meals to be rotated.
- Zucchini-anchovy-pesto pasta
- Chicken paprikás
- Aubergine-tofu on rice
- Moroccan style spiced sautéed veggies on rice
- Lentil stew: Hungarian or Indian version
- Bean stew
- Steamed fish and veggies with mash
- Roast chicken or lamb
- Meat balls in tomato or zucchini-dill sauce with pasta
- Lentil-pumpkin soup
- Savoury crepes with aubergine-chicken mince
- Garlicky chicken liver (poss. with aubergine) on rice
- Creamed spinach with sunny side up eggs, or leftover meat
Feeling cautiously optimistic that one day I’ll reach the dizzying heights of actually having weekly meal plans. In the meanwhile, I am splitting the original post with stand-alone meals plonked here and more organised options using leftovers remaining there.
- Cabbage-tomato with quinoa or rice. Then use leftover cabbage for calm down salad, or sauerkraut
- Broccoli-mushroom pasta. Leftovers unlikely, but could be used in thai veggie soup.
- Spaghetti carbonara or varieties (tojásos tészta) – good also for using up leftover sour cream
- Lentil soup or daal
- Popovers with creamy chicken/mushroom
- Hungarian pasta with cottage cheese (túrós csusza) – Westernised recipe here
- Pea/courgette/mint soup
- Smoked mackerel dauphinoise
To be translated
A szalonnadarabkák, kolbászkarikák futnak egyet saját zsírban, ami csak az íz kedvérét van, ám szükséges jó, erre meg reszelt fokhagyma (meg ne égesd, ezért ilyenkor félrehúzd a lábast), pirospaprika jön, egyet kavarsz, kevés vízzel felengeded, és zutty bele a fagyasztott zöldbabot. Só, bors, vágott petrezselyem bőven (én így szoktam, a vége felé teszem bele). Ez az alap.pici ecet is jó bele, de pici!
Meg a variáció a lehetőségé és fantáziáé…
Mellé a lepényke nálam a gofrisütőféleségben készül, hipp-hopp, de palacsintasütőben is kisütheted. Rozsliszt, és csak kicsi teljes kiőrlésű pluszban, só, köménymagdaráció, bors, és szódabikarbóna vagy sütőpor egy mokkáskanálnyika, joghurt, olívaolaj, kevés tej, víz egyvelegével összekeverem (maradék mindenséges sajtreszelék is megvadítja, meg tudod már, a fantázia, hehehe).
Ma pici élesztővel hagytam pihenni a tésztát, aztán az olajozott bifinettes izékében sitty-sutty kisütöttem.
These posts should be useful to avoid a meltdown on Saturday afternoon as I try to plot meals for the week before the supermarket closes. To be expanded.
- Meatballs with spinach salad (+ caramellised onions and/or oranges)
- Couscous salad (recipe in the snacks post)
- Then use up leftover spinach from meatballs and leftover yoghurt from couscous salad in a fish pie with smoked mackerel and mashed potatoes
- Further leftover spinach can make sag aloo
- Any leftover mackerel can go towards snacks
- Chicken paprikás with peas
- Then use leftover chicken for roast chicken
My beloved has requested a list of ideas for snacks and easy meals to tide over the days when there is no cooked food on the stove or in the fridge. He is bored of the hummus on toast – camembert on toast routine.
Here you go, my darling:
- hummus on toast
- camember on toast
… only kidding! Har, har.
- cottage cheese with canned beetroot, sprinkled with cumin
- sardines mashed with avocado and lemon juice
- cottage cheese or feta mashed with avocado, a bit of lemon juice and minced garlic
- avocado tuna salad (post coming up at some point)
- sardines with balsamic vinegar sprinkled on top
- hummus with crudités – scoop it out with carrot batons or bell pepper slices
- jacket potato (go easy on the butter) with baked beans, or with cottage cheese or grated cheddar, or with avocado mixed with sweetcorn, or with calm down salad, or with avocado tuna salad… you get the idea
- hard boiled eggs with soy sauce, or if you are ambitious, shoyu tamago; or sprinkled with curry powder; or with tomatoes, mozzarella and oregano; or mixed with anchovies, garlic, olives, bell pepper and cherry tomatoes; or as a salad with green beans (with or without the salmon in this recipe)
- scrambled eggs with sweetcorn, spring onions, cheddar and coriander,
- a salad of fresh spinach, sliced cherry tomatoes and (toasted) (pine) nuts, topped by a splash of olive oil and balsamic vinegar and a sprinkle of parmesan and pepper. Add finely chopped chilli pepper flakes, if you feel like it.
- spicy couscous salad – substitute harissa with some finely chopped chilli pepper mixed into olive oil
- anybody soup
This list may grow later.
My parents like to encourage me with the words “Nobody can mess this up!” when they share a recipe. I have proven them wrong on many an occasion.
That being said, here is a recipe that you really cannot mess up. It has the further benefit of having received the enthusiastic approval of everyone I have tried it on, regardless of cultural background. For these reasons, I have named it Anybody Soup*.
- Sautée some finely chopped garlic in a soup pot on medium heat – garlic can burn fast. The more, the merrier. Add a generous load of whole cumin seeds and continue tossing it around until the garlic threatens to start browning.
- Pull off the fire, add a heaping scoop of paprika powder. Hungarian is best. Stir it until it is all covered in the oil (or butter) at the bottom of the pan, then top up the concoction with boiling water from a kettle to save time. Put back on the fire.
- Add salt and pepper. If you have a spice mix called Vegeta, use that to taste. If you do not, consider adding a vegetable stock cube. I also usually add some goulash paste and paprika paste.
- As soon as the water is somewhere between simmering and boiling on the stove, crack open some organic eggs. My parents taught me to always wash the shell of eggs before I cook with them, and that advice can’t hurt here because the eggs will not be cooking for long. Pour the eggs into the soup one by one, yolk and white together, and stir it vigorously with a fork. If you vary the vigour of stirring, you’ll end it with a pleasing variety of egg chunk.
- And you can turn off the heat! Soup is ready.
Serve with some bread for extra substance, and hot pepper if you desire.
Have a cold or the flu? Add some finely chopped hot pepper at the first step. Just make sure you have a pile of tissue paper at the ready (and not only to dry your tears of joy as you spoon up the lovely soup).
PS. For the egg purists, keep the soup at a simmer and add a pinch of cornstarch to keep the egg silky. For people who don’t care, boil away!
* In more orthodox circles, this goes by the name of cumin seed soup.
The other day we had to improvise dinner around some salmon fillets. We went about it thusly:
- Take the fish out of the refrigerator about 30 mins before use, to make sure the temperature of the frying pan would not drop too much when the food is added
- Marinade it in soy sauce, coriander, a touch of ginger, finely chopped garlic and pepper. I did not add salt since the soy sauce is already salty
- Set the pan on high heat and add oil. We were using a standard non-stick pan this time since the cast iron lovely was suffering under some newly acquired rust
- Add the fish skin side down. Cook until it is ready to be released from the pan/ the sides show that it is turning opaque. We left it in too long and it had started charring… we just pulled off the skin at the end so hopefully we avoided the worst of the carcinogens.
- Turn the fish around and finish until it is wholly opaque.
- Turn off the heat and leave in the pan until the flesh is flaking when you twist a fork in it.
- Add mashed potatoes, salad and wine to finish the meal!
Had I not been reluctant to scrape off the garlicky marinade, I would have tried following more closely these instructions on how to keep fish from sticking to the pan.