Menu Planning

I am one of those folks who does menu planning. I think like home cooking it is a bit of a lost art.  Menu planning is something that takes time and if changing things up bothers you can become a bit of an albatross around your neck; creating more stress when its purpose is just the opposite.   I do menu planning for one of several reasons.

First I don’t work in town and hence don’t grocery shop but once a week.    If I plan to serve interesting well-balanced meals that I need to have everything I might need in my pantry.  My pantry is well stocked with staples: flour, sugar, can goods and a freezer with beef, pork and lamb.    Perishables like milk, fruits, vegetables, cheeses and bread constantly need to be restocked along with what we have used up since our last time at the grocery store.   Shopping with a plan helps to ensure not only do I have what I need, but  I don’t end up throwing things out because  they have spoiled from lack of use.   It also helps keep us from going crazy buying things we really don’t need or are likely to use just because there is a sale.

Second I hate leftovers.   I can’t imagine eating the same thing two days in a row.    This for me means planning how to repurpose a meal so it is not the same.   I often cut my meat in to two or three pieces before I cook it.  If we have pork roast one night,  the leftover will be split and we will have pulled pork  or Cuban sandwiches then the next possibly chili verde.   It is highly likely one night a week will be smorgasbord of leftovers.   No matter how well I try I do end up with leftovers.   Usually it is a little of this and a little of that.  Sometimes it enough for another meal and that goes into the freezer for a future no cook night.   With my leftover tidbits, not enough of anything to make a meal, but when it is all served at the same time with a new veggie for fruit salad thrown in makes a nice meal.

Lastly we like to eat a wide range of foods and have an adventuresome palate.   We are always looking for a new recipe to try.   After work if we don’t know what we are going to make with the recipe handy , we have a tendency to fall back on the same old things.  Also Montana is not the place to come if you are looking for restaurants to sneak out to feed your need for serious ethnic cuisine fix.  Good authentic ethic foods is made in the home with ingredients you horde from online shopping or trips to the cities where there are ethic neighborhoods with grocery stores that stock what you need.     Montana is the place where beef is king, but don’t be surprised to be fed elk, antelope and lamb.   Our season are too short and growing many veggies that the rest the US sees as normal is hard here , as a result it is carnivore heaven.   Meat and potatoes is the main fare here.   We enjoy a good piece of meat, but it just doesn’t have to be roasted or broiled.   It can be wrapped in the spices of the world and served in ways that meat  is a piece of the total menu, not the over running piece of whole meal. Some nights we even do a meatless meal.

Menu planning is a Sunday evening chore for us.   RangerSir and I sit around and talk about what we are hungry for.   Possibly what one us has an urge to make.   Once that is decided the plan mode kicks in,  where we suggest what we might do with the other parts of the cut of meat if we make x or y.   We spend some time on our Kindles surfing the net for something that looks good and printing off recipes.   Once done we stack them in to make order, make notes about sides.   Look at the ingredients list and compare it to what we have on hand.   Monday night is shopping night, and we eat one of those frozen meals we have on hand.   The rest of the week we work our way through the printed out recipes, sometimes shuffling them base on time and preference.   Occasionally things really change up and the roast that was supposed to make three meals only makes two then we move in to full comfort food mode, making a simple soup, burgers or dinner salad with what we have on hand.

Menu planning isn’t for everyone or every family, but if you have thought you might want to try it, I hope you will give it a shot.   Like  every other kind of planner, customize it up and get it to work for you, not the other way around.

Thanksgiving Leftovers

The crowd I spend Thanksgiving with, all bring something to the table for the holiday.   The result is there is plenty of food, as there is at so many homes for the holiday.   At the end of the night the guests are all making up plates taking a little of this and a little of that  that from the dishes brought by others.  It is a last pass through the line ensuring that nothing goes to waste. Each  person is making up their plate for tomorrow’s lunch.   If you run out of space,  some are known to put a little dressing in a zip lock  in addition to their plate of goodies.  So though you may not cook, you will still get a turkey sandwich tomorrow.

Though we all bring home leftovers, the most coveted thing was the ham bone and the turkey carcass.  There were two families of two that split the turkey.  It means that three families will use the timeless methods of using every last bite in making soups and stocks from what in many households gets thrown out with the trash.   I got half a turkey and yesterday it spent cooking in the stockpot with celery, carrots, onion, and parsley until the bones were free of meat.   I got four quarts of rich stock with lots of meat. I will freeze some for soup later on and use some to make creamed turkey to put on mashed potatoes and our leftover dressing.  I wonder if the ham bone will be Senate Bean soup or split pea.