Vacation cooking

Last week we were in Park City for Spring Break.  We rented a house with our friends and try to keep costs down a little by cooking in.  The tricky part about cooking in rental houses is you never know what kind of kitchen supplies/utensils you will have and you don’t want to buy a whole bunch of stuff that you will need to throw away.  (Samantha had a great vocabulary word in her homework – equipage.  It was in an article about tea and the increasing popularity of tea drinking in England pre-Revolutionary War.  The article described the interest in the silver service, china cups, etc. – the equipage of tea drinking.  The definition I found indicates that it is an archaic word meaning “the equipment for a particular purpose”.  Keith and I were joking that we would have to check the kitchen equipage before we planned our meals.  Fortunately, it was sufficient for our needs.)

I tried to keep it to meals with just a few ingredients – all of which will be familiar to my blog followers.  We ate in 4 nights as follows:

  • Boursin chicken, oven roasted potatoes and salad in a bag – the Boursin chicken is only 3 ingredients (bone-in chicken with Boursin cheese and a little olive oil), I bought the Little Potato company potatoes with the seasoning packet and a delicious salad in a bag with walnuts, craisins, cheddar cheese and apple dijon vinaigrette.  Simple to fix, simple to cleanup and minimum items to purchase at the store
  • Grilled rosemary and garlic shrimp with pine nut cous cous and grilled asparagus – I marinated the shrimp in rosemary, garlic and olive oil (I did breakdown and buy a small bottle of olive oil), everyone loved the cous cous and the grilled asparagus just needed a little bit of olive oil, salt and pepper.  I did also buy a package of wooden skewers for the grilling but they were not very expensive.
  • Salmon dijon with instant risotto and steamed broccoli – I already had mayonnaise and Dijon mustard for lunches so just bought a small bottle of horseradish and some panic.  The risotto mix is excellent and broccoli is always delicious.
  • Grilled lamb chops with horseradish mashed potatoes and salad in a bag – we bought a small bottle of Worcestershire to marinate the lamb chops and Keith used some of the leftover horseradish in the mashed potatoes

Definitely saved some money by eating in and none of these required much in the way of equipage!

 

 

 

 

Menu plan for week of 2/12

Sunday

Shad roe with bacon and salad (because Keith and Samantha are going to a Father/Daughter event)

Monday

Farro and sausage stew (because I saw a recipe and I’m experimenting)

Tuesday

Grilled lamb chops and asparagus (because it’s Valentine’s Day!)

Wednesday

Chipotle salmon tacos (because it’s another experiment)

Thursday

Thai chicken salad with peanuts (because it’s a healthy salad and a Thai dish – a double win)

Menu plan for week of 2/5

Sunday

Super Bowl!  Chili and the fixings

Monday

Veggie pizza

Tuesday

Chicken thighs with greens

Wednesday

Marinated pork tenderloin and baked sweet potato

Thursday

Broiled tilapia and steamed broccoli

Menu plan for week of

Here is the menu plan for the week:

Sunday

Roasted chicken with kale, apples and leeks (because it’s easy and healthy and we’re making chili this afternoon)

Monday

Chili (because we’re making it today and I’m entering into a work chili competition0

Tuesday

Spinach salad with shrimp and blood orange vinaigrette (this one I’ll be making up as I go along but I saw some good looking blood oranges in the grocery store – still thinking about what else would be good with this)

Wednesday

Pesto scallop arugula pizza (because it’s healthy and easy and holds up well and I’ll eat after my paddle tennis match)

Thursday

Eggplant lasagna from the freezer (because it’s there in the freezer and by Thursday I’m tired!)

Menu plan for week of 1/22 – a day late

Here is the menu plan for the week:

Sunday

Birthday party dinner!

  • Tuna carpaccio with tuna tartar
  • Chipotle marinated strip steaks
  • Roasted potatoes
  • Salad with warm goat cheese
  • Mocha icebox cake

Monday

Chicken in vodka sauce

Tuesday

Shrimp creole pizza

Wednesday

Butternut squash soup

Thursday

Oysters with Smithfield ham

Menu plan for week of 1/15

This is a great week of make ahead meals suitable for cold weather.  Yesterday was cold and damp with a threat of snow and ice so I stayed in and cooked up a storm.  Now we are in great shape for the week ahead!

Sunday

Beef stew

Monday

Seafood potpies (with 2 extra for the freezer)

Tuesday

Split pea soup (which used up some of the leftover Christmas ham)

Wednesday

Chicken chipotle chili

Thursday

Eggplant lasagna (from the freezer from my last cooking binge)

 

Menu plan for week of 11/6

Here is the menu plan for the week – a day late.  Even with the extra hour, I couldn’t get it done yesterday!

Sunday

Roasted chicken with apples and vegetables

Monday

Shrimp and black bean quesadillas

Tuesday

Pumpkin sage ravioli with brown butter sauce

Wednesday

Leftover chicken and vegetables

Thursday

Grilled marmalade pork tenderloin and oven roasted cauliflower