Sharing ongoing meal planning experiences

So the whole meal planning thing has taken root in our household, and this is something I’m glad about as I think it makes a bunch of things easier – especially given my particular role in our three person household is managing of food decisions and a large chunk of the cooking. I’ve been using a┬áPinterest board to track my cooking and recipes so that both the result and the recipe are in roughly the same location, so take a look there if you’re interested. Below is a few dot points on general things I’ve learned in this meal planning process, mostly particular to our own situation but maybe useful for readers too, and below that a bunch of recipes and my commentary about making them, or not, and what worked and didn’t.

  • You need to work out what you need out of your food – do you just need it to do dinner and not have leftovers cluttering up the fridge. or do you actually need leftovers for lunches and frozen meals for later?
  • The last point is a necessary thing to try and figure out about your needs because that influences how many recipes/meals you need and also what kind of things you might pick for the fortnight. Roughly I’ve worked out that including some leftovers for lunches/frozen meals (either or) we need 10-12 meals/recipes per fortnight.
  • This is dependent on the activities of the fortnight, if 2 of us are out every day at uni and need lunches, that’s a factor, but if one of us is home most of the time, different provisions are more useful.
  • It’s probably important to build in some flexibility – you can plot out a plan for what most nights are going to look like, but having gaps where you can either eat leftovers, or do something spontaneous can be useful (especially if you have back up super cheap/easy options on hand).
  • This is hard but worth it, but I really notice that having a well stocked pantry helps with variety and awesomeness of things I can make cheaply. The hard part of this is knowing what particular ingredients like vinegars, sauces, spices etc are useful for you and how you like to cook and eat. Then the next thing is to spread out across shopping trips buying and maintaining those things so that they’re generally on hand, but not an onerous expense.
  • I’m still noticing and marvelling at the difference it makes to have homemade frozen stock on hand, it saves a massive amount of time because they’ve already simmered for ages, plus the ingredients are super cheap and often can be done using up a bunch of kitchen scraps that would otherwise go to waste.
  • We’ve come to the conclusion that it’s time to divest from supermarket meat, mostly we were avoiding it anyway but convenience kept us hooked for a while. The straw was just the lack of quality and the limited range/flexibility. Also, it’s not really cheaper than the cost of meat at butchers I can find at markets near to me – this may differ for you. I’d love to do a free range meat delivery but I’m not that organised yet, plus it’s a bit more expensive than I can afford right now. Still, we’re enjoying the bounty of better quality meat, and I’ve had some great luck with specials on cuts of meat that I really love – like lamb racks/cutlets.

So some of the meal planning I have done in the recent months – note this is the plan and not it’s execution.┬áThese links are from mid July through until the end of August. There’s a bunch of stuff here and I initially tried to plot it out by meal plan sections but it’s been a bit too long for that to make sense. I’ll try and do it for the current fortnight’s plan in another post.

  • Salmon fillets with blender Bearnaise – this didn’t happen and the ‘recipe’ was mostly just to fuel an idea that would work better from us (I like some fish, but not salmon generally).
  • ‘No Time’ bread – currently my favourite go-to bread. I do it a long way because we don’t have a microwave, but the rising time is a fraction of what is needed otherwise. Also the texture is great and flavour really pleasing.
  • Asparagus with Sage Butter Pasta – this pre-dates my plan to try and focus on more seasonal fruit and veg, but wasn’t my favourite asparagus or buttered pasta recipe.Asparagus and Sage Butter Pasta
  • Pasta with Lemony Sauce – I haven’t yet made my own pasta for this, although the recipe suggests doing so (I think it will be awesome and plan to do so at some point). This is another simple sauce that does a lot with very little. Love this one.
  • Buttermilk and Oatmeal bread – I had buttermilk to use up and I was curious. Also, this is a period in which I was home a lot, so had time to bake. This was a great bread – a little sweet for my taste as an every day bread but it was *delicious*.
  • Butter Chicken – one recipe I found that looked like it was worth trying – and it definitely produced a good butter chicken-y type flavour, which was reminiscent of getting good Indian food, but not really there at all as far as the overall look and feel go. I now have two other recipes from friends who say they are awesome, so I’m keen to try those at some stage too.
  • Broccoli, Parmesan and Lemon Soup – had leftover broccoli and this was a spectacularly good use for it! Great soup, so much flavour and each element was apparent! Easy and delicious to make, will definitely become part of the winter soup staples.
  • Spiced Lamb Casserole with Thyme Dumplings – made this with kangaroo which worked really well, the dumplings were light and fluffy. I used quince jam I had in the fridge instead of quince paste which was great. This is a recipe that appealed to me as a stew but especially because it doesn’t rely on tomato for flavour (I was a bit over tomato dominated flavour things at this point).
  • Pork with Cider and Cream – this recipe was fantastic! So good, so tasty! Loved it from start to finish! We had the pork cheap from a previous market shop where pork was on sale, used frozen broad beans and easily justified a bottle of cider to try this out – so worth it. Highly recommended.
  • Made roast chicken – had originally intended to make Barbara Kafka’s Simplest Roast Chicken, but it was a night where I was with Fox in the kitchen and I just showed him how to make a roast chicken on the fly by feel – not intentionally, but getting him to touch the chicken took enough effort that I didn’t want to fuss with a recipe – I’d still like to try this one though.Fox's First Roast Chicken Dinner
  • Made pull-apart rolls in preparation for making these Panko crusted fish sticks with lime and tarragon aioli into fish burgers, but they were tiny – so we had sliders! They were so cute, but next time I’ll make bigger rolls (the recipe did indicate they were dinner rolls, I should have realised).
  • Red Currant and Rosemary Lamb Shanks – this was another recipe that I was drawn to because of the lack of tomato dominance. It was a bit of a hunt for the red currant sauce (which had been in the supermarket the week before!) but it all worked out. The sauce didn’t thicken as much as I’d have liked for this so I’ll tweak that to try and have that happen next time, but it was flavourful and I do want to make it again.
  • Ginger’s Lamb Vadouvan Chili – this recipe was on the list but didn’t get made, it’s still one I’d really like to make, but it might be getting a bit too warm in the year for it.
  • In this fortnight, I also made chicken stock, which turned out to be a particularly good batch.
  • More baking, I made Bette’s Best Sour Cream Cake – which lasted the entire week and was *delicious* It was moist and flavourful, plus was versatile. We had it with cream and cherries one night as dessert.Bette's Best Sour Cream Cake with cherries and cream
  • One of my partners from Perth was visiting, is vegetarian and wanted to learn to cook. So we spent a chunk of time on that for his benefit. One of the things we cooked was Jane Grigson’s Celery Soup, which even if you don’t like celery, is utterly gorgeous and well worth trying.
  • Another dish that I tried to teach my partner is Andrew Feinberg’s Roasted Broccoli Frittata which is absolutely one of my favourite recipe finds. This is gorgeous, glorious, utterly incredible. Do it as the recipe suggests, cutting corners means you miss out on the delicious custard-y texture which would be a shame indeed.
  • We were out with friends and there were burgers, so we needed to come home and make burgers. Ral made *amazing* homemade burgers, with Wonder Fries – and it was just so so so good. (Vegetarian partner was off exploring Melbourne this night).
  • Broccoli Pasta Bake – my own recipe, that I want to write up at some point because my cheese sauce rocked, and it’s gotten better and better each time I do it. When all else fails for inspiration, fresh broccoli and cauliflower (including the stems), cheese sauce and cheese with breadcrumbs on top.
  • Another easy pasta dish, Easiest Alfredo Sauce, aimed at teaching my visiting partner – but he was struggling with this idea of what cooking consistently meant so he begged off for this. We made this sauce for a fresh pasta we bought from the markets – goats cheese and truffle ravioli. We added the broccoli for freshness and it came together beautifully.
  • I had on my list of meal plans for quite a while to make this Traditional Beef Daube, it gave me the runaround with ingredients and being tired and not reading the preparation properly – I totally flaked on it. But, it was so worth it in the end, rich flavours that just made us all happy. Would definitely make this again.
  • More pasta – it’s a staple in our house and an easy way to get Fox to cook as it’s the kind of cooking he’s most comfortable with. So we made Donna Hay’s Pasta with Pumpkin and Sage Brown Butter. That and we had sage to use up. This pasta with sage was much better than the other one – I think I’ll use this brown butter technique with the asparagus recipe in order to bring out the best in it next time.
  • There was in August this magical day that heralded the warmer weather to come and it was all the excuse we needed! We barbecued a flat chicken a seasoning mix called ‘Duck Duck Goose’ that had fennel, juniper berries, cassia, star anise, Sichuan pepper, orange peel, cloves and marjoram. It went on the charcoal BBQ and was so delicious! For sides I made these Roasted Pomegranate Carrots, and Lemony Roasted Cauliflower with Oregano and Garlic – both of these were absolute winners as sides, I’ve made both again since.
  • I love that soup has become such an easy go-to recipe. This Speedy Tuscan White Bean Soup came together really well – despite the canned beans (which can sometimes have a weird flavour from being canned). We added bacon to the top of this and Ral fried slices of bread that were so thin they became these delicious crouton slices – it felt like a much fancier dinner than it actually was, which is always nice in a fortnight where the food budget is a bit gloomy.