There is nothing like a pandemic to bring back good old fashioned home cooking. This is a time to bring the family back to the kitchen to plan what the meals might look like over the next while at home rather than spending money dining out or in today’s world ordering take out. The COVID pandemic is forcing many people back to the kitchens which, In my opinion, is a fantastic thing. What else would you expect a home economics teacher to say?
My parents were post world war two dutch immigrants who came to Canada around 1958. Income was very limited so things like dining out did not happen. If we were lucky, perhaps once a year my family would order us "take out" Chinese. Growing up I could tell you where everything on my plate came from, we caught it, we grew it or we traded with the neighbour. If it was Christmas there was a special treat like a mandarin orange and bananas came once a month from $1.49 Woodward’s. Eating was simple and local for me and I often longed to eat somewhere else as I felt I was missing out. At university, the first thing I bought was canned ravioli, store-bought white bread and some other processed foods the foods all my friends raved about. I must say when I first tried canned pasta I almost puked, who on earth would eat this. I was studying family and nutritional science and this is when I knew I was destined to be a home economics teacher and teach not only cooking but the significance of one's food story at high schools. Now I long for my garden, for local meats, for homemade food so when I dine out I always try to support someone who supports local farmers. I want to teach people about their food choices and I truly appreciate the value of knowing how to cook.
In my home, there is a constant dance of balancing meal requests, food likes and dislikes, and many food allergies so I need to work with many substitutions. However, home cooking is also the best way to limit additives to your meals and allow an allergen diet to occur. It just takes some planning.
These are unprecedented times and with the general population food hoarding or panic buying the grocery store trips can be somewhat overwhelming. I have never in my life seen the store shelves empty and to me, it is a great reminder about why I am grateful for having an understanding of how to cook, how to grow food and where to buy local. A great way to manage the barrage of worries that come with shopping is to plan. Find a set of recipes you want to try to make in the following week. For myself it begins with an inventory of what I have in the home, planning a menu around that and then making a shopping list based on what I have in the home. It is important to have alternate recipes on hand and or know your alternate ingredients in case something is not available.
I tend to bulk buy meats and I fish in the summer to fill the freezer so I always have meat in the home. I am not vegetarian but I do like local quality organic meats in my meals. I like to know about my food story.
So let’s look at what I have so I can come up with a plan this week
Frozen Halibut
Frozen Ground chicken
Frozen Local pork chops
Frozen local pork sausages
Leeks from the garden and lots of onions in the garden
Fridge: cucumbers, celery, ginger, some leftover mixed veggies
In the pantry I have lots of rice, quinoa, tomato paste, flour and baking ingredients, and a multitude of other things
So here it goes Menu this week
Stay tuned you may see some of this in upcoming food blogs
Wednesday- sausage jambalaya
Thurs - glazed pork chops, baked potatoes, bacon-wrapped asparagus, and creamed leeks, my husband’s favorite childhood meal but not my son's favorite. My son will get leftovers sausage jambalaya
Friday - homemade potstickers and rice noodle cucumber salad
Saturday- Tuscan baked fish and quinoa salad
Sunday- chicken veggie stir fry
Monday- vegetable soup and fresh artisan bread ( using the leftover vegetables in the fridge ) and bacon/leek and potato soup
Tuesday - likely pasta as I get tired of cooking sometimes and pasta is quick and easy
What do I need to buy/my shopping list
Milk and oat milk for myself as I’m lactose intolerant as we are almost out and I only shop once a week
Canned tomatoes x 2
Rice vinegar
Fresh: garlic, tomatoes, peppers, onions, green cabbage, potatoes, and cilantro
One package of Canadian chicken breast
These recipe links are my inspiration for this week
I do tend to cook a lot without recipes but I love to browse for inspiration and then create after I see something. I posted recipes so you could get an idea of what I might do and perhaps be inspire you and I chose recipes similar to what I would make. Many things I make I do in my head, it’s easy when you have been cooking your whole life.
I will use leeks in this
Served with seared local pork chops, mashed potatoes, and bacon-wrapped asparagus
I don’t use the fish sauce due to soy contamination or edamame due to allergies...I add Thai chili sauce