A Savvy Weekly Menu: End of Winter, with Naan

I am sooooooo ready for winter to be over. I’d like to make a deal with the weather: April starts in just over a week. By the time we get to April 1, can we just agree that spring will be here? That it will be sunny and warm, that the ground will start to show signs of green, that the birds will return?

In the meantime, we’ll bundle up with another round of comfort food.  Deal? Deal.

A Savvy Week: End of Winter, with Naan | Savvy Eats

Photos used with permission from Cookie + Kate, Simply Delicious and Local Kitchen.

A Savvy Weekly Menu: End of Winter, with Naan

Monday: Curried cauliflower soup (from Cookie + Kate) with naan (from The Foodess)
Tuesday: Butter chicken curry (from Simply Delicious) with leftover naan
Wednesday: Meyer lemon and rosemary mac and cheese (from Local Kitchen) with a side salad
Thursday: Vegan quinoa corn chowder, plus savory scones with caramelized onions and prosciutto
Friday:  Healthier chicken and waffles

On Sunday:

Use three of the onions and some olive oil to make some caramelized onions.  You will have extras – add them to lunchtime salads and pasta dishes, or freeze the extra in airtight freezer-safe containers.

Prep the naan dough, but instead of letting it rise for 1 to 2 hours, cover the bowl with plastic wrap (leaving a small space open) and refrigerate overnight.

Grate the cheese for the mac & cheese. Refrigerate in an airtight container until Tuesday.

On Monday:

Take the naan dough out of the refrigerator to come to room temperature. Divide the dough into 10 equal pieces and cover with a damp towel to rest for 10 minutes.

Make the cauliflower soup. While the soup cooks, heat the cast iron pan and cook the naan. Refrigerate the leftover naan for tomorrow

New cook and prep time: 1 hour.

 

On Tuesday:

In the morning before work, put the chicken in the marinade. Cover and refrigerate until evening.

Make the chicken curry. While the chicken cooks, cover 1 cup of white jasmine rice with 1 /1/2 cups of water. Season with salt, cover the pot and bring to a boil. Uncover and reduce the heat so that the rice simmers, until all the water is absorbed.

Towards the end of the cooking time, warm the leftover naan in a 350F oven for 3-5 minutes, or just until warmed through.

New cook and prep time: 1 hour.

On Wednesday:

Make the macaroni and cheese. While the casserole bakes, prepare a side salad with your favorite dressing.

New cook and prep time: 1 hour.

On Thursday:

Preheat the oven to 400F and prepare the scones, stopping just short of putting them in the oven. Make the corn chowder, just as it says in the recipe. While the soup is in its last 15 minutes of simmering, slide the scones into the oven, so they will be nice and hot when the chowder is ready.

While the soup is cooking, start marinating the chicken thighs for tomorrow. Refrigerate overnight.

New cook and prep time: 40 minutes.

On Friday:

Make the chicken and waffles. Once the chicken is in the oven, start boiling the water for the collard greens and make the waffle batter. Then, while the greens are boiling, start cooking the waffles. This will make it so that the last of the waffles will be done around the same time as the chicken.

New cook and prep time: 1 hour.

 

Grocery List

Salad greens for 1 night of side salads
1 large head cauliflower
1 sweet potato
1 bunch collard greens
6 1/2 medium yellow onions
1/2 red bell pepper
2 Meyer lemons
1 lemon
1″ fresh ginger
13 cloves garlic
2 red chilis
1/4 cup green onions
2 stems rosemary
1 tablespoon fresh basil
2 bay leaves
2 cups frozen corn kernels
8 ounces whole wheat macaroni
1 cup jasmine rice
2/3 cup quinoa
1/4 cup coconut oil
1 1/2 cups + 6 tablespoons unsalted butter
5 cups + 2 tablespoons milk
200 mL (about 6 1/2 ounces) + 2 tablespoons yogurt
4 ounces Gruyere cheese
4 ounces sharp cheddar cheese
2 1/2 ounces Parmesan cheese
5 1/2 cups vegetable stock
1/2 cup white wine
27 ounces canned whole peeled tomatoes
13 ounces canned tomato puree
4 1/2 pounds chicken breasts
1 1/2 pounds chicken thighs
1/4 cup sliced prosciutto
2-3 tablespoons Thai red curry paste

Groceries You Probably Already Have

8 cups all purpose flour
1 cup cornmeal
1/2 cup whole wheat flour
1/4 cup whole wheat pastry flour (all-purpose works as well)
1 tablespoon instant dry yeast
7 tablespoons + 2 teaspoons sugar
1 tablespoon + 1 teaspoon baking powder
1/2 teaspoon baking soda
10 1/2 teaspoons salt
4 eggs
6 tablespoons olive oil
2 tablespoons rice vinegar
1 bag black tea (to brew into 1 cup)
2 teaspoons garam masala
2 caradamom pods
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
Salad dressing

Happy Savvy Eating!

 

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