Tag Archives: Meal of the Week

Meal of the Week: Lentil Soup

Even though the week ends tomorrow, this still counts! Right? So this week’s meal of the week definitely fits the criteria of using up food that I might not have gotten to. This is an adaptation on Arabic Shorobat Adas, a red lentil soup, and it’s very simple to make. The original version doesn’t call for chicken or peas, but I had them both, so in they went! The only purchased ingredients were the onions and the rice, so the total cost was $3.29 for five quarts. Without using leftovers, the price would have been $5.44 for 5 quarts.

For lunch every day we get one cup of soup a small home made pita to eat with it. If you’re not watching the budget, it’s really best with some strained yogurt.

Lentils and Rice

Recipe:
.5 lb small dice onions
3 cloves minced garlic
olive oil
1 tbl ground cumin
1.5 cups whole dried red lentils, rinsed.
.75 cups rice
3 quarts water or stock (approximate…keep and eye on the soup)
.75 lb chicken breast*
6 oz peas*
1 tsp ground coriander
1/4 tsp cayenne pepper
salt to taste

1. Saute the onion in olive oil until tender. Add the garlic and saute until fragrant. Add the cumin. Add half of the water.

2. Add the lentils, rice and chicken. Cover with water and bring to a low simmer (don’t boil chicken unless you like tough chicken). Simmer on low until the lentils are just starting to get tender, mushy and yellow. At this point the chicken should be fully cooked.

3. Remove the chicken breast and shred with a fork, add back to the soup. Add the peas, coriander, and cayenne. Salt to taste. Serve with bread and a little bit of lemon juice (or yogurt if you have it!)

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Meal of the Week: Cauliflower and Kale Chowder

One of the ways that we keep our food bill low throughout the year, and especially this month, is the Meal of the Week. All year long I make the Meal of the Week on Sunday evenings, then we have it for lunch during the rest of the week. In colder months, the Meal of the Week is usually a stew of some sort that we eat with some sort of carb. When it’s hot outside, I usually make some sort of whole grain based salad.

This week, we’re eating a Cauliflower and Kale Chowder very closely based on the one recently published at Serious Eats by my favorite food blogger, Kenji Lopez-Alt of the Food Lab. Kenji is on week three of a four week vegan break from animal products and posted this recipe last week. I thought it looked good and decided to make it the the first weeks meal of the week for the following reasons:

1. It’s meatless. Last week we had a very beef centered meal of the week, so it’s good to start with something lower on the protein scale and higher on the vegetable scale to balance out between both last week and next week.
2. Next week we’re having chicken, lentil, and rice stew, and I’m not sure how I’m going to get a vegetable in there yet.
3. It will probably be one of the more expensive meals because most of the ingredients needed to be bought. I thought it would be good to start out a little pricey and veggie heavy since the rest of the month will use sooo much of what we already have.

Cauliflower and Kale Chowder

Recipe and prices after the jump! Continue reading