Week's Eats 10/22
My soup obsession continues. The more weeks that I write this down, the more I realize I pretty much eat only soup and only things that can be served in bowls. It could be worse but it is still pretty funny to see now that I am documenting this.
The tacos were a highlight and I totally encourage you to try them. I love that goat cheese and roast garlic mixture and it is a great way to use up extra vegetables. Also I know it seems simple, but never doubt the amazing power of chicken noodle soup. My version is made in the instant pot and is totally delicious.
Also I didn’t include the pickled red onions in the below grocery list but they are super easy to make on a Sunday afternoon and you can eat them all week long. Here is the recipe.
Menu
Monday: Cauliflower Tacos with Roasted Garlic and Goat Cheese
Tuesday: Chicken Noodle Soup
Wednesday: Shrimp and Grits
Thursday: New Year Noodle Soup
Grocery List
Pantry
olive oil
salt and pepper
4 to 6 corn tortillas
1 lb favorite dried pasta such as penne or farfalle
1 bay leaf
1 Tbs. whole black peppercorns
1 cup dried grits (not instant grits)
1 can diced tomatoes
2 quarts vegetable broth
Hot sauce to taste
2 tsp. ground cumin
1 tsp. ground turmeric
pinch of red pepper flake
1 cup French or green lentils
1- 15 oz. can chickpeas
1-15 oz. can pinto beans
4 oz. dried rice noodle
Produce
1 head cauliflower
2 heads of garlic
1 bunch kale or Swiss chard
Avocado (if using to top the tacos)
4 carrots
4 stalks celery
2 onions
1 shallot, diced
2 cloves garlic minced
squeeze of lemon
2 Tbs. chopped fresh herbs such as parsley or cilantro
1 onion, thinly sliced
3 cups spinach
Top with caramelized onions, toasted walnuts, and fresh dill.
Dairy
4 oz. plain goat cheese, at room temperature
4 Tbs. unsalted butter, cubed
Sour cream (if using to top the Noodle Soup)
2 cups milk
Meat/Seafood Counter
1 lb large shrimp (16/20 size)
6 oz. smoked turkey sausage
1 whole rotisserie chicken
Prep List (things you can do ahead on Sunday to get a jumpstart)
Tacos
Make the pickled red onions, if serving on the tacos
Make the roast garlic goat cheese and store in the fridge
Chicken Noodle Soup
Make the broth for the chicken noodle soup and store in the refrigerator
Chop the vegetables and store in the fridge
Shrimp and Grits
Make the grits and store in the refrigerator. When ready to eat, place in a medium pot on the stove, add a little water and reheat.
Dice the sausage, shallots, and garlic and store in the fridge
Noodle Soup
Make the caramelized onions, if serving with them. Store covered in the fridge then rewarm when ready to eat
Right after I had baby Olivia a friend brought over a version of this chicken noodle soup and I swear, I think it is what brought me back to life. My hospital stay had not been great - we were in a dark room with no natural light for three days and the food at the hospital was beyond disgusting. So when a friend made a version of this I pretty much ate all of it and finally started to feel like myself again.