Last week’s menu plan was pretty much a bust. You see, I made slow cooker chili last Sunday evening. It was so much food, the darn thing almost carried me through the entire week. On Friday, a colleague asked me to walk with them to Chipotle. I agreed, and now I have a decent portion of a leftover barbacoa bowl in the fridge. It’ll be making a guest appearance on this week’s menu plan.
I did get around to making the Oven Crisp Chicken Wings. Although bland, they actually had the texture of fried wings. Admittedly, the blandness was totally my fault. I didn’t have any garlic salt, so I tried to make my own using 2 teaspoons of garlic powder and about 3/4 teaspoon of salt. As it turns out, the equivalent of 1 teaspoon of garlic salt is 1/8 teaspoon of garlic powder plus 7/8 teaspoon of salt. Now I know.
Monday - Beef Burritos – I can’t let my Chipotle leftovers go to waste.
Tuesday/Wednesday – White Bean and Sausage Stew – This actually appeared on a menu plan from less than a month ago, but it was so good I simply must make it again. Besides, you know how much I love beans.
I’m looking forward to using my first successful batch of cooked dry beans in this recipe.
Thursday/Friday – Sun of a Gun Beef Stew – Of course I’m modifying this recipe for the slow cooker and eliminating stuff I don’t have on hand like celery, turnips, and barley. The remaining 73 ingredients should add enough flavor.
Saturday – Vapiano’s Bolognese – I haven’t had this in so long. It’s really good, and I can pay someone else to cook it. I can’t wait.
Sunday – Leftovers
Rookie Cook Tip – Don’t over mix cake batter or any batter for that matter. Doing so will cause your cake to be tough. A few lumps are fine. You’re done mixing once you stop seeing flour.