Monthly shopping and meal planning

Since new recipes are scant at the moment you'll have to put up with other topics. We are restocked with various forms of protein, a lot of beef, some pork and hamburger of course. Only got chicken thighs since I still have two packs of breasts and some shrimp left.  Lots and lots of red meat though so here's ideas for what will be done. I cooked up two lbs of hamburger last night because I couldn't separate the two halves. Cooked one pound with taco seasoning and the other with Italian seasoning for the upcoming lasagna feast!

I got a roughly 5 or 6 lb package of 'stew meat' chunks. That is a LOT of meat and it's very lean chuck meat so it's great for chili, stir fry, soup and stew. I tried to portion it into bags with one keeping the large chunks for actual 'stew', two bags I cut most of the pieces in half and quarters for maybe beef pie of some sort or beef soup. Two other bags were sliced mostly into small pieces for stir fry. 

Next up is five servings of chicken thighs, basic recipes for those so nothing new, almost bough a package of thigh meat but then remembered I  usually get breast pieces and totally forgot to get them because people were in the way.

I splurged ($11) on a package of pre seasoned pollo asado. It's been a very long time since we had that and am looking forward to having delicious tacos.

Another pack of meat was five pork shoulder steaks, bone in. I will be hunting down recipes for those and they are big enough that one steak can feed both of us with veggies and potatoes on the side. There's five meals for both of us. Last but not least the 6 lbs of hamburger in addition to the two prepped containers in the fridge and I think another double pack of hamburger still in the freezer.

We are good for protein meals for a month!

I do have to share the recipe I found for macaroni salad.  Need to figure out the proportions to cut it in half because an entire pound of elbows last us 2 weeks of mac salad.

What I have discovered with this recipe is marinating the noodles not adding it into the mayo as the dressing.

NY Deli Macaroni Salad

Brine:

1/3 c white vinegar (this is crucial, do not use apple cider vinegar)

1/3 c sugar

3 tbl water

3 tbl vegetable oil (canola works)

1/2 c white onion grated or pureed (neither of those options work well for me, I just finely diced a yellow onion)

1 1/4 tsp salt

1/2 tsp (white) pepper (I have yet to remember to pick up some white pepper and it's simply for aesthetics)

Remaining ingredients:

1 lb small elbow macaroni

3/4 c mayonnaise (or more for creamier texture)

1/2 small green or red bell pepper finely diced (I used both)

1 rib celery finely diced

 In a large bowl (do not think it will fit in a small or medium, use large!) combine all the brine ingredients and set aside. I only have a glass bowl and since there is vinegar in this, metal might be reactive and change the flavor, but I'm not a chemistry major or minor.

Cook macaroni according to al dente directions, drain and rinse under cold water to stop cooking and remove starch. This recipe needs to be rich and creamy not soupy or gummy.  Oh also, make sure to use good quality pasta. I used a package I found on the community table and ... was not good.

When the noodles are cooled down sufficiently whisk the brine and add the pasta, mixing well with a large spoon. Cover and put in fridge for overnight or as short as 2 hours. I did the first batch overnight and had not done the recipe correctly so there was a lot of liquid still. I did it by the book this time and only kept it in the fridge for 2 or 3 hours and it was still delicious.

Add the mayo when you are ready and mix really well. Keep mixing and if it looks a bit 'dry' add some more mayo. Cover and put in the fridge for a few hours or eat right away. 

Your choice of may can make a difference as well. Notice this is mayonnaise, not 'salad dressing' type spread. I have used the Kroger brand mayo without a problem but by all means if you have a better quality brand it will make a difference. I do not suggest using the olive oil or avocado oil version of mayo.

 

And now, the weird/funny picture of the month. 

Caution if you do not like the image of processed animal parts... don't go any further. But if you're that sensitive, what do you do with chicken pieces?

 

 

 

Chicken 'Paws'