This Week’s Menu: Catching Our Breath

Lumpia are Filipino spring rolls (and are surprisingly low carb in spite of the wrapper). We use a sweet chili sauce for dipping.

Sports are over, we’re in the middle of testing, but it’s the time of the year when we’re finally able to stop and catch our breath. There’s less than a month less in the school year to go, but from here on out YaYu will be coming home directly from school, and will be able to help out more in the kitchen.

There’s nothing really special happening this week – I shopped the pantry, fridge and freezer to come up with the meals we’ll be having. It will be interesting to see what happens weather-wise this week as we had a terrifically hot week just a short time ago, but it’s been cool now for the past few days and cooking indoors has been pleasant. Only half of the meals planned will need to be prepared on the stovetop: the curry, lumpia and the omelets. The other half will be prepared on the grill or in the slow cooker.

Here’s what’s we’re having:

  • Tuesday (this evening): Chicken curry with potato, carrots, and cauliflower; steamed rice (no rice or potato for me)
  • Wednesday: Teriyaki meatball, pineapple and pepper kabobs; grilled zucchini; steamed rice (no rice for me)
  • Thursday: Grilled Polish sausages; sauerkraut; roasted peppers, zucchini, tomatoes, cauliflower and onions
  • Friday: Leftovers – YaYu will be attending the annual Key Club banquet, and Brett and I will be Skyping into a mandatory meeting for parents of children going on this summer’s China trip.
  • Saturday: Lumpia; steamed rice; Asian-y cole slaw (no rice for me)
  • Sunday: Omelets; fruit; toast for Brett and YaYu
  • Monday: Slow cooker barbecue pulled pork sandwiches; coleslaw (no bread for me)

We really could get by without going to the farmers’ market this week, but Brett and I love to go and see what’s available and say hello to people we know. I’ve put bok choy, tomatoes, cucumbers, papayas and bananas on our list, but really don’t need much else. I’m sort of keeping my fingers crossed that mango prices will be down as more of them are being harvested.

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2 thoughts on “This Week’s Menu: Catching Our Breath

  1. M'Shell says:

    Looks like a yummy meal plan. Do you make the curry sauce from scratch? I tried making my own curry sauce and haven’t had great results. I recently found a jar of store brand of buttered chicken sauce that we really like. It makes a quick and easy meal.

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    • Laura says:

      I use Japanese curry (“Golden Curry”), medium hot flavor. You basically boil your vegetables and/or meat in water until cooked, then add the curry sauce cubes. They melt and thicken at the same time. The whole process takes less than 15 minutes (after prepping the vegetables). You should be able to find it in the Asian section of the supermarket – other brand names are House Brand and Vermont Curry (I have absolutely NO idea how or why they put together Vermont and curry in Japan, but there you have it).

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