This Week’s Menu: The Freezer Purge Continues

Getting better - at least we can easily see what we have now.

Getting better – at least we can easily see what we have now. The frost is getting worse though.

We are starting to make a dent in our freezer stash, but we still have a ways to go. I organized everything (or at least tried to) in our garage freezer this past weekend so I have a better of idea what’s out there, and I think we’re looking at maybe another three weeks before it can be turned off for defrosting.

One of YaYu’s classes this term is a culinary course. The class focuses on cooking, both preparation and technique, and students, working in teams, prepare a different dish each week. They are also tested along the way on their developing skills – YaYu has become quite proficient with a knife! I took home economics back in high school, but the course she’s taking goes much deeper than anything we ever did in the kitchen. Students who finish the entire culinary pathway leave school with the skills to work in a restaurant kitchen, or continue on to culinary school to develop their skills even further. We have been letting her do more in the kitchen here, and this week she’ll take over for a couple of the meals.

One item didn’t get fixed last week (butternut squash ravioli) because we ended up with a ton of leftovers that needed to be eaten, so it will appear first on this week’s menu. Otherwise, we are having:

  • Tuesday (this evening): Butternut squash ravioli with Alfredo sauce; garlic bread, grilled asparagus
  • Wednesday: Pad Thai with chicken; cucumber salad
  • Thursday: Slow cooker chicken adobo with bok choy; steamed rice (tofu for me)
  • Friday: Breakfast for dinner (some kind of pancakes)
  • Saturday: Leftovers
  • Sunday: Barbecue pulled pork sandwiches; coleslaw (vegan barbecued ‘pork’ for me)
  • Monday: Grilled fish tacos with mango salsa; saffron rice

We’ll need bananas, mung bean sprouts, cucumbers, bok choy, and zucchini from the farmers’ market this week. Otherwise, everything else is what’s on hand in the freezer, pantry and fridge.

For YaYu: Allez cuisine!

3 thoughts on “This Week’s Menu: The Freezer Purge Continues

  1. Patti Coleman says:

    I bought a dry erase board for the front of freezer and when I was done inventorying I realized had way more than I though I did for meat dinners and that didn’t count the chicken thighs, antelope and deer for my lunch chili and soups! Since we are moving just after Christmas I certainly don’t want to be moving freezer food if I can help it, but I DO have to start stockpiling money to restock.

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    • Laura says:

      The dry erase board is a very good idea. Our freezer isn’t very big at all, but stuff gets moved around and lost in there to where I’m no longer sure what we have. Once we get it defrosted, it usually takes us 2-3 months to fill it up again. We may do it more quickly this time though because of the girls being home for Christmas.

      Our food spending was quite high for a few months after we moved here because of having to restock so much.

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  2. Mona McGinnis says:

    I practice what I call “shop at home”, i.e. take stock of what’s in the freezer/fridge/pantry, then make a menu plan vs making a plan and then having to go to the market. Also, I did a freezer purge last year, vowing to purchase no meat until what was in the freezer was used. It took 6 months! Your menu sounds delicious.

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