365体育投注

YOLO COUNTY NEWS

Enchiladas. Metro Creative photo

Features Free

Food Fairy: Planning for the week ahead

Once upon a time, I wrote every single week a weekly menu and shopping list aimed at making six economical and varied dinners without waste. That certainly seems, in this third month of this worst year, like something we can use! I dusted off one that appealed to me and updated it a bit.

These menus assume that you know how to cook already, so it may call for something like cooked rice without telling you how to cook it. Most recipes are super flexible so you can substitute whatever is in your pantry or fridge at will.

Tips for cooking, or for cooking ahead are included — if you see “Save for future meals” then set those ingredients aside for later in the week.

Since the original menus were meant to be low-cost, the shopping lists don’t include a lot of luxury. If you have the extra funds you can toss in an avocado or fancier cheese.

— Visit for more recipes. Send questions, comments or kindness to [email protected] or visit her on Facebook at The New Home Ec.

Saturday

Enchiladas
Green salad

Save for future meals:

Cheese
Sour cream
Corn tortillas
Salsa
Lettuce
Bell pepper
Tomato sauce

Tip: Be sure to store the extra tomato sauce in another container — the opened can will make it taste tinny.

Sunday

Sausage Sandwiches
Broccoli
Chips

Save for future meals:

Sausage buns
Chips

Tip: Veggie or meat sausages, grilled or broiled – it’s all good on a sunny weekend!

Monday

Golden fried tofu
Cauliflower stir fry

Save for future meals:

Green Onions

Tuesday

Sloppy Joes
Green Salad
Chips

Tip: Veggie ground beef or even crumbled veggie burgers are great as sloppy joes.

Wednesday

Baked potatoes with chili & sour cream
Toasted buns
Broccoli

Tip: Bake potatoes and top with any good canned chili for a quick and delicious meal.

Thursday

Migas
Fruit Salad

Tip: Fruit salad loves a bit of heat – if you do too, add a little chopped jalapeno or red pepper flakes to this side.

Shopping & Recipes

Shopping and recipes are scaled for two adults. Increase or decrease as needed to allow for your household. I assume you have a few things in the pantry, but since your pantry may not look like mine, those items are separated out on the shopping list.

In the pantry:

Vinegar
Honey or sugar
Soy sauce
Ketchup
Oil
White flour
Ground cumin
Mild ground chile
Granulated garlic
Oregano
Rice flour
Pecans

Produce:

Lettuce, 1 head
Onion, 2
Bell pepper, 1 small
Cauliflower, 1 small head
Green onions, 1 bunch
Potatoes, russet, 2
Tomato, 1
Strawberries
Grapefruit, 1
Apple, 1

Dairy & cheese:

Tortillas, corn, 10 count
10 ounces extra-firm tofu
Eggs, 4
Sour cream
Salsa
Cheese, jack 10 ounces
Butter, 1 cube

Grocery:

Refried beans, 1 can
Tomato sauce, 2½ cups
Your favorite chips, 1 package
Frozen broccoli, 1 package
Good buns, 6 count
Chili, 1 can
Broth, chicken or vegetable

Meat:

Ground beef, 16 ounces
2 nice sausages

Enchiladas

Ingredients:

1 recipe enchilada sauce
1 chopped onion
Half a bell pepper, chopped
8 oounces ground beef, cooked
1 can refried beans
1 cup grated cheese
8 corn tortillas

Putting it together:

Cook bell pepper and onion together until just barely tender. Sautee ground beef in same pan. Mix beef, beans, cheese, onion, and peppers together. Put ½ cup sauce in a baking dish. Dip tortilla in remaining sauce to soften, then transfer to a plate. Put an eighth of the filling in the center and roll up like a cigar.

Place enchilada, seam side down, in dish. Repeat. Pour remaining sauce over the top to cover generously. Bake, covered, at 350 degrees about 20 minutes. Serve with salsa and sour cream, if desired.

Carolyne’s Enchilada Sauce

Ingredients:

4 tablespoons white flour
2½ cups broth
1½ cups tomato sauce
2 tablespoons ground cumin
2 tablespoons mild ground chile (not chili powder)
2 teaspoons granulated garlic

Putting it together:

Whisk together ½ cup broth and flour to make a smooth paste. Add remaining ingredients and simmer for until thickened, 5-10 minutes. Stir frequently to prevent sticking and lumping.

Quick Cauliflower Stir-fry

Ingredients:

1 small head cauliflower
3 green onions
1 teaspoon oil
¼ cup pecans
1 tablespoon soy sauce

Putting it together:

Wash cauliflower and break into small florets. Steam very lightly, 2 minutes in the steamer, and drain. Clean green onions and slice the white and light green part finely. In a heavy skillet toast pecans over medium heat,. stirring frequently, until they begin to brown.

Add oil and green onions and cook one minute Add cauliflower and cook without stirring for two minutes. Stir and cook another 2 minutes. Drizzle with soy sauce, toss, and serve immediately.

Golden Fried Tofu

Ingredients:

10 ounces extra-firm tofu
¼ cup vegetable oil
soy sauce
½ cup brown rice flour

Putting it together:

Cut tofu into 12 long thin strips. Heat oil in a large pan. Dip tofu strips in soy sauce. Dip in rice flour to coat. Drop carefully in hot pan. Cook, turning once, until golden brown on all sides, about 2 minutes. Serve at once with additional soy sauce for dipping.

Sloppy Joes

Ingredients:

8 ounces ground beef
½ cup chopped onion
1 teaspoon dried oregano
1 clove garlic, pressed
1 cup tomato sauce
2 tablespoons ketchup
1 tablespoon vinegar
Grated cheese
2 buns
Butter

Putting it together:

Brown ground beef. Add onion and cook until tender. Add oregano and cook briefly. Stir in ketchup, vinegar and tomato sauce. Let cook gently for 5 minutes. Toast and butter buns. Mound filling on buns and serve, topped with cheese if desired.

Tex-Mex Migas

Ingredients:

2 corn tortillas
1 tablespoon butter
1 tablespoon oil
1 tomato
Half a bell pepper
3 green onions
4 eggs
½ cup cheese
salsa
sour cream

Putting it together:

Heat butter and oil in a skillet. Tear tortillas into bite-sized bits and fry in fat 3-4 minutes. Remove from pan and reserve.

Cut vegetables into bites and cook in skillet until tender. Beat eggs and add to skillet along with tortillas. Scramble. Serve with cheese, salsa and sour cream as desired.

CalMatters


Special Publications

Quick Links

Use of this site constitutes acceptance of our Terms of Service (updated 4/30/2015) and Privacy Policy (updated 4/7/2015).
Copyright (c) 2020 , a family-owned local media company that proudly publishes the , , Davis Enterprise, , , , , and other community-driven publications.