Menu Planning?

Anthony said:

For those who cook for the household how do you plan menus?
Here's what I do: My wife and I (retired) seldom eat out and have our
main meal, which I make, at midday. I try to alternate red meat, white
meat and seafood, so I have a three day cycle, and I make one or more
vegetables. Yesterday, for example, we had hamburgers, slow-roasted
tomatoes, caramelized onions and stir fried spinach with garlic.
Toaday we'll have ham and a salad and tomorrow I'll go to whole foods
and see what fish looks good and decide what veg to go with.
Interested to know how others approach this.

I pretty much shop the sales, freeze meat and cook with whatever
veggies are fresh and inexpensive that week. I also "stretch" meals by
making more than we can eat and recycling the meats - roasted chicken
becomes chicken quesadillas later in the week, or chicken soup, for
example. I have old standards - turkey meatloaf, roasted chicken,
pasta with meat-based sauce, chicken burritos. I fall back on those
when I am not feeling too creative.

We generally have a meat, a starch (rice or potatoes) and a green
veggies, and sometimes a second veggie as well (usually roasted or
sauteed veggie mix), and/or a salad. I sometimes throw in a fruit
salad or specialty item such as potatoes au gratin, but most of my
meals are thrown together in an hour with a little one underfoot, so I
don't have the luxury of getting too creative too often.

I also make and pack my husband's lunch daily (usually a salad and
fruit) and cook brekkies and hot lunch for my son and myself minimally,
so I do a lot of cooking all day and night. It's hard to stay
motivated and creative, sometimes.

-L.

-L. said:

It's hard to stay
motivated and creative, sometimes.

-L.

Amen to that!!

Anthony said:

For those who cook for the household how do you plan menus?
Here's what I do: My wife and I (retired) seldom eat out and have our
main meal, which I make, at midday. I try to alternate red meat, white
meat and seafood, so I have a three day cycle, and I make one or more
vegetables. Yesterday, for example, we had hamburgers, slow-roasted
tomatoes, caramelized onions and stir fried spinach with garlic.
Toaday we'll have ham and a salad and tomorrow I'll go to whole foods
and see what fish looks good and decide what veg to go with.
Interested to know how others approach this.

We eat our main meal in the evening... and it's not so "cut and dried"
as your "plan". Goes like this in our house - one of us says, "WAF[1]
tonight?" - at some point in the afternoon, and we decide from there.
It's usually, "Well we had chicken/steak/fish/pasta (whatever) last
night - so it must be something different tonight". We do try and eat
enough "green stuff" - (I love veggies, DH eats them cos they are
"healthy" <grin>😉. And when I run out of ideas, I read RFC and it
usually gives me some good tips/recipes! 😉

[1] = What About Food
--
Cheers
Cathy(xyz)

In article <[email hidden]>,

Anthony said:

For those who cook for the household how do you plan menus?

Quoted message said:

Interested to know how others approach this.

I cook for six, at minimum, and it is better for our finances as well
as our health that I do menu planning.

For religious reasons, we eat meatless twice a week. Those are
actually my hardest days, because my husband is a big eater and needs a
lot of protein, so I need to find creative ways to do this that are
tasty, filling and protein rich. The rest of the week is determined by
schedules, our Tuesdays are always busy and Sunday nights we host our
church's youth group, so dinner needs to be finished early enough that
we can get our kids in bed in time.

Mostly, I cook out of the pantry, freezer and fridge, shopping the
sales at our grocery stores. It is a challenge to me, and fun, to make
something wonderful out of what is available and on sale.

I have a daytimer and that's where I put my shopping list, our menu
plans for the week, etc. I tend to plan one week at a time, sometimes
two weeks. Tuesdays need to be quick fixes or something that can cook
itself in the crock pot, Sundays I try to make something extra special,
but it has to be able to be made in less than three hours, including all
cooking time. Wednesdays and Fridays are meatless, though we can eat
fish those days. That leaves Saturdays for meals that take longer to
make, and Mondays and Thursdays for everything else.

I try to cook seasonally, both in terms of availability and type of
food, lighter foods in summer, stews and such in winter. We have family
favorites that I can make easily, and we do keep some convenience
foods/ingredients for times when we are in such a rush, or aren't
feeling up to cooking. On very rare occasions, we scrap it and get a
pizza or something.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

Anthony said:

For those who cook for the household how do you plan menus?
Here's what I do: My wife and I (retired) seldom eat out and have our
main meal, which I make, at midday. I try to alternate red meat, white
meat and seafood, so I have a three day cycle, and I make one or more
vegetables. Yesterday, for example, we had hamburgers, slow-roasted
tomatoes, caramelized onions and stir fried spinach with garlic.
Toaday we'll have ham and a salad and tomorrow I'll go to whole foods
and see what fish looks good and decide what veg to go with.
Interested to know how others approach this.

I do something similar although I have a vegetarian dinner once a week
and either a pasta/casserole/soup/stew night as well.

Usually I use that months cooking magazines and one cookbook off the
shelf for inspiration. I subscribe to Fine Cooking, Eating Well and
Everyday Foods so between those three magazine and one cookbook there
are lots of ideas. Favorites get torn out and filed in a binder in the
magazine's case or "good" noted by the recipe in the cookbook so I can
find the favorites again.

marcella

Ranee Mueller said:

We have family
favorites that I can make easily, and we do keep some convenience
foods/ingredients for times when we are in such a rush, or aren't
feeling up to cooking.

What do you keep on hand for times like that?

I am trying to establish a basic pantry for stuff like that, cause I
am expecting to have more visitors to feed this summer... I can't take
up too much room though, as my space is extremely limited in this
apartment.

Christine, who thinks apartment designers don't cook.

Christine Dabney said:

Ranee Mueller said:

We have family
favorites that I can make easily, and we do keep some convenience
foods/ingredients for times when we are in such a rush, or aren't
feeling up to cooking.

What do you keep on hand for times like that?

I am trying to establish a basic pantry for stuff like that, cause I
am expecting to have more visitors to feed this summer... I can't take
up too much room though, as my space is extremely limited in this
apartment.

Christine, who thinks apartment designers don't cook.

My apartment pantry, though small, is well - stocked (I'd even say
"stuffed"😉...I am in the habit of always having prepped vegetables (common
stuff like onions, celery, carrots, etc.) in the fridge and some frozen veg,
homemade stocks and soups, etc. in the freezer. I am also making my own
salad dressings. So I can throw together a decent and healthy meal whether
it's for me or guests...usually all I'll have to buy is meat for the main
course...

This all saves time and money...I don't "plan" menus per se but I have all
the ingredients at hand...

--
Best
Greg

Anthony said:

For those who cook for the household how do you plan menus?
Here's what I do: My wife and I (retired) seldom eat out and have our
main meal, which I make, at midday. I try to alternate red meat, white
meat and seafood, so I have a three day cycle, and I make one or more
vegetables. Yesterday, for example, we had hamburgers, slow-roasted
tomatoes, caramelized onions and stir fried spinach with garlic.
Toaday we'll have ham and a salad and tomorrow I'll go to whole foods
and see what fish looks good and decide what veg to go with.
Interested to know how others approach this.

I do most of the cooking and the shopping for my wife and I, also both
retired. I have got into the habit of going to a local family run grocery
stores that sells excellent meat at good prices and in small packages. I go
in there once a month and stock up on meat, getting enough for at least 20
dinners. Needless to say, I buy extra of whatever is on sale. I only have
beef once or twice a week. We have pork once a week and I get fresh fish at
least once a week. The rest of the time we have chicken. I often get a
nice chicken for Sunday dinner and then Monday we have left over chicken.

Once a month I go to a no frills store and stock up on staples. They also
have nice produce, and it is usually 30-40% cheaper than the big grocery
store nearby. On the alternate weeks I go to the big grocery store, Zehrs
to get their fresh baguettes and other items not available in the smaller
stores. During the summer we buy our fruits and vegetables from local
fruit stands.

I do not go from store to store bargain hunting. I am more of an impulsive
shopper, so I aim for one store and try to get as much as I can there. I
figure that if things are a little expensive it is better to just get it in
one stop than to go to a second or third store where I will buy more things
impulsive. I know, I know, I should get a list and stick to it, but that is
not in my impulsive nature.

Last week my wife gave me a list when I headed off to the no frills joint.
She claims I forgot things. I said they weren't on her list. She says the
list was just thin things she didn't want me to forget but I usually get
the other stuff anyway.

Gregory Morrow said:

Christine Dabney wrote:

Quoted message said:

Quoted message said:

Christine, who thinks apartment designers don't cook.

My apartment pantry, though small, is well - stocked (I'd even say
"stuffed"😉...I am in the habit of always having prepped vegetables (common
stuff like onions, celery, carrots, etc.) in the fridge and some frozen veg,
homemade stocks and soups, etc. in the freezer. I am also making my own
salad dressings. So I can throw together a decent and healthy meal whether
it's for me or guests...usually all I'll have to buy is meat for the main
course...

This all saves time and money...I don't "plan" menus per se but I have all
the ingredients at hand...

The thing is, this apartment doesn't have any, and I mean ANY pantry
space. It barely has space to put dishes, glassware, and pots and
pans. The freezer in this fridge has an ice maker that takes up half
the space...

I did bring my cast iron shelving unit, so I am using that for pantry
storage, but even then, it gets jammed with what I use: vinegars,
oils, spices, and the other usual staples like sugar, flour, rice,
etc. I barely have any room for any sort of canned goods.

The onions, celery, garlic and carrots, I usually have.

As soon as I get this kitchen all "unpacked", I will take a pic for
you all.

Christine

Christine Dabney said:

Gregory Morrow said:

Christine Dabney wrote:

Quoted message said:

Quoted message said:

Christine, who thinks apartment designers don't cook.

My apartment pantry, though small, is well - stocked (I'd even say
"stuffed"😉...I am in the habit of always having prepped vegetables

(common

Quoted message said:

Quoted message said:

stuff like onions, celery, carrots, etc.) in the fridge and some frozen

veg,

Quoted message said:

Quoted message said:

homemade stocks and soups, etc. in the freezer. I am also making my own
salad dressings. So I can throw together a decent and healthy meal

whether

Quoted message said:

Quoted message said:

it's for me or guests...usually all I'll have to buy is meat for the main
course...

This all saves time and money...I don't "plan" menus per se but I have

all

Quoted message said:

Quoted message said:

the ingredients at hand...

The thing is, this apartment doesn't have any, and I mean ANY pantry
space. It barely has space to put dishes, glassware, and pots and
pans. The freezer in this fridge has an ice maker that takes up half
the space...

I hear ya. Luckily I have a full closet in my little galley kitchen and I
have okay cabinet space. But stuff is packed to the "nth", I really have
everything arranged very tightly. Toaster, blender, food processor, and
knife block fit perfectly on top of the fridge. Some things, though, I just
can't fit in. So the electric fry pan is in a bedroom closet (along with
cases of canning jars, my canning kettle, and canning equipment -- these I
should really dispense with as I don't can anymore) :-|

A friend borrowed my rice cooker, now I can fit my big crockpot in the
kitchen cabinet -- could not fit *both* at the same time. I told the
friend, "Hey, keep the rice cooker as long as you want!".

I've bought some wire hanging storage dealies for the kitchen pantry, I can
store a lot more...

My usable counter space measures about 2x3', and I have NO counter space at
all adjacent to the stove. I'm an expert at "jiggling" stuff whilst
cooking. If I have to do a lot of veg prep work I'll often actually do that
on the cocktail table in front of the teevee...more room.

I'd REALLY love to get a small chest freezer but I honestly think it'd have
to go in the bedroom...

Quoted message said:

I did bring my cast iron shelving unit, so I am using that for pantry
storage, but even then, it gets jammed with what I use: vinegars,
oils, spices, and the other usual staples like sugar, flour, rice,
etc. I barely have any room for any sort of canned goods.

The onions, celery, garlic and carrots, I usually have.

As soon as I get this kitchen all "unpacked", I will take a pic for
you all.

Kre8tive kitchen storage tips and pix always welcome :-)

OH, and I forgot, the rotisserie is in the coat/entry closet ;-)

--
Best
Greg

Anthony said:

For those who cook for the household how do you plan menus?
Here's what I do: My wife and I (retired) seldom eat out and have our
main meal, which I make, at midday. I try to alternate red meat, white
meat and seafood, so I have a three day cycle, and I make one or more
vegetables. Yesterday, for example, we had hamburgers, slow-roasted
tomatoes, caramelized onions and stir fried spinach with garlic.
Toaday we'll have ham and a salad and tomorrow I'll go to whole foods
and see what fish looks good and decide what veg to go with.
Interested to know how others approach this.

Gee, why so difficult... for each meal I simply pop a few brewskis and
snack around that.

And it's great for maintaining my girlish figure, you'd be surprised
how much smaller the portions you'd eat after three beers.

Sheldon

Anthony said:

For those who cook for the household how do you plan menus?
Here's what I do: My wife and I (retired) seldom eat out and have our
main meal, which I make, at midday. I try to alternate red meat, white
meat and seafood, so I have a three day cycle, and I make one or more
vegetables. [snip]
Interested to know how others approach this.

I don't plan menus, I forage. I look to see what is ready for harvest
from the backyard veggie garden. I go to the store and react to what
looks good and what's on sale. We go to the weekly farmer's market and
do the same. If we have a master plan, it's to emphasize seasonal
foods and to maintain a very eclectic approach. -aem

In article <[email hidden]>,

Christine Dabney said:

Ranee Mueller said:

We have family
favorites that I can make easily, and we do keep some convenience
foods/ingredients for times when we are in such a rush, or aren't
feeling up to cooking.

What do you keep on hand for times like that?

Pastas and rice, frozen vegetables, jars of pasta sauces that we
like, canned tomatoes, canned beans, onions, garlic, potatoes, olives of
various sorts, things like that. In terms of actual instant food,
usually we have a couple frozen lasagnes and some frozen pizzas, so if
we really can't cope with cooking, we have something.

Quoted message said:

Christine, who thinks apartment designers don't cook.

I am not sure that modern house designers cook either. Some friends
of ours have a nice big, sprawling house, that has an apartment sized
kitchen. 🙁 They have six kids.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

Christine Dabney said:

What do you keep on hand for times like that?

Oh, I also buy some boxes of chicken and beef broth for when I don't
have any in the freezer, and canned tuna. I can usually make a quick
soup or casserole or pasta dish with these kinds of ingredients, plus
any meat/vegetables I might have.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Quoted message said:

I am not sure that modern house designers cook either. Some friends
of ours have a nice big, sprawling house, that has an apartment sized
kitchen. 🙁 They have six kids.

Regards,
Ranee

Kids came before or after they bought the house? :-)))

Dee Dee

Anthony said:

For those who cook for the household how do you plan menus?

Depends on how much energy I have, but basically, we have eight or ten
sure-fire favorites around here, and we have other stuff when I'm in
the mood to cook something new. Sometimes I plan ahead of time,
sometimes not. Just depends on how I'm feeling. Usually, I plan
(when I do) a week or ten days in advance, like this:

http://www.reluctantvegan.com/2005/11/this-weeks-menus.html

serene

On Tue, 18 Apr 2006 21:46:50 -0700, Serene <[email hidden]>

Quoted message said:

Anthony said:

For those who cook for the household how do you plan menus?

Depends on how much energy I have, but basically, we have eight or ten
sure-fire favorites around here, and we have other stuff when I'm in
the mood to cook something new. Sometimes I plan ahead of time,
sometimes not. Just depends on how I'm feeling. Usually, I plan
(when I do) a week or ten days in advance, like this:

http://www.reluctantvegan.com/2005/11/this-weeks-menus.html

Those are great pictures! You make vegan meals look downright
appetizing!

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Damsel in dis Dress said:

On Tue, 18 Apr 2006 21:46:50 -0700, Serene <[email hidden]>

Quoted message said:

Anthony said:

For those who cook for the household how do you plan menus?

Depends on how much energy I have, but basically, we have eight or ten
sure-fire favorites around here, and we have other stuff when I'm in
the mood to cook something new. Sometimes I plan ahead of time,
sometimes not. Just depends on how I'm feeling. Usually, I plan
(when I do) a week or ten days in advance, like this:

http://www.reluctantvegan.com/2005/11/this-weeks-menus.html

Those are great pictures! You make vegan meals look downright
appetizing!

Pictures? Sure you're not hallucinatin' again? I warned you about
them magic mushrooms, darlin'.

serene

Christine Dabney said:

Gregory Morrow said:

Christine Dabney wrote:

Quoted message said:

Quoted message said:

Christine, who thinks apartment designers don't cook.

My apartment pantry, though small, is well - stocked (I'd even say
"stuffed"😉...I am in the habit of always having prepped vegetables
(common stuff like onions, celery, carrots, etc.) in the fridge and
some frozen veg, homemade stocks and soups, etc. in the freezer. I
am also making my own salad dressings. So I can throw together a
decent and healthy meal whether it's for me or guests...usually all
I'll have to buy is meat for the main course...

This all saves time and money...I don't "plan" menus per se but I
have all the ingredients at hand...

The thing is, this apartment doesn't have any, and I mean ANY pantry
space. It barely has space to put dishes, glassware, and pots and
pans. The freezer in this fridge has an ice maker that takes up half
the space...

I did bring my cast iron shelving unit, so I am using that for pantry
storage, but even then, it gets jammed with what I use: vinegars,
oils, spices, and the other usual staples like sugar, flour, rice,
etc. I barely have any room for any sort of canned goods.

The onions, celery, garlic and carrots, I usually have.

As soon as I get this kitchen all "unpacked", I will take a pic for
you all.

Christine

I wouldn't unpack too much (like all your books) if you're still planning to
continue looking for a house to rent 🙂

Jill