Hello!
We’ve been trying this week to find ways to use what we have around. It’s been a fun practice and a great use of creativity. Put a few extra mushrooms from a different dinner in the soup, rework some leftovers to fit with what we have on hand, make a sauce with the herbs that are about to go bad, try roasting different vegetables than we usually use. I love that kind of creative cooking and luckily everything turned out to be delicious. I hope you take the spirit of creativity into your cooking this week!
Quick Links
cacio e pepe risotto // pasta e fagioli // lemon herb roast chicken, honey glazed carrots // lemon bars
Weeknight Meals
Cacio e pepe risotto in the instant pot
I love this instant pot cookbook (another one I own and love here) and this is one of the most delicious recipes. It does make kind of a lot, but the leftovers are so good.
This would be great with a side of roasted vegetables, a big salad or sauteed green beans.
Tacos and quinoa bowl
Last week we had the meatballs, which called for 1/2 lb of each ground beef and pork. So I put the leftovers into the freezer and wanted to use them, but just 1/2 lb of meat is not a lot to feed four (and now five cause our little guy has been loving food lately). So here is how I used that to make two full meals. This might be a no-brainer, but I think it’s helpful to think of ways to make meat go further. Better for your budget, your body and the planet.
Ground beef tacos: brown the meat with a little olive oil and then add a full can of drained black beans, a tablespoon of taco seasoning (here’s a good homemade recipe to keep on hand), a tablespoon of tomato paste and 1/2 cup of water. Serve with tortillas and your favorite taco fixings.
The ground pork: cut 8 oz of mushrooms into small cubes and brown in a neutral oil, stirring very infrequently. We want them to get a little caramelized. Add in a minced shallot and saute for a couple minutes. Then add in the ground pork and break it up, cooking until brown. Add a few tablespoons of soy sauce, 1/2 cup of chicken broth and 1 teaspoon of chili oil/chili crisp (szechuan chili crisp or lao gan ma are good). Let this cook so the flavors meld together and some of the liquid evaporates. This is great on a rice or quinoa bowl with peanut sauce and fresh vegetables.
This is a very filling bean stew full of lentils and beans. Feel free to leave out the pancetta to make it vegetarian, the pasta to make it gluten free or the lentils to make it a little thinner. This will get thicker as leftovers, so thin with some water or broth when you reheat it.
Weekend Meal
Lemon and herb roast chicken and honey glazed carrots
Sometimes I overthink roasting a whole chicken, but it really can be so easy. The lemon and herb butter makes this chicken absolutely delicious. The leftovers are great in a salad or soup.
If you have some hot honey, that can give the perfect amount of spice to the carrots. The ginger and cinnamon are also delightful.
For a vegetarian sub: maybe cauliflower cheese? I think it feels like a main course and it would be great with the honey glazed carrots.
Treat of the Week
Bring a little sunshine into your house with these lemon bars this week!
Something to Listen to
A fun playlist made for walking around Paris if you need a little armchair travel inspiration.
Have a great week!
Emily