What's Cooking This Week? Pork Meatball Banh Mi, Cauliflower Fried Rice and More
I love cooking for my fiancé and me, but most of the time, cooking for two proves to be difficult. If I don't make a plan, I end up running around in circles at the grocery store and wasting half the ingredient's I've bought (and I hate wasting food). Enter What's Cooking This Week - my weekly meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.
Last week, Israeli couscous was tossed in a beet and orange salad and served with pan-roasted lemon chicken. This week, a pork meatball is served in a banh mi sandwich and over sesame noodles.
Here's the rest of the plan:
Grocery List based on servings for 2 w/ leftovers
Day 1: Bacon and Cauliflower Fried "Rice"
Cut cauliflower into florets. Add to food processor and pulse until the size of rice.
Heat wok over high heat and cook two slices of chopped bacon. Remove from wok and add an egg, whisking quickly as it cooks. Push to side and add more oil (canola or peanut) as needed. Drop in chopped yellow onion and diced carrot, cooking until softened. Stir in 1 tsp grated ginger and 2-3 cloves minced garlic. Cook for another minute before adding cauliflower bits. Cook until cauliflower is tender, but not mushy.
Toss in soy sauce and sesame seeds and serve topped with sriracha.
Day 2: Ginger Pork Banh Mi with Sriracha Mayo
*Makes leftover Pork Meatballs for BBQ Pork Meatballs and leftover Spicy Mayo for Shrimp Cobb Salad
Preheat oven to 450 degrees.
Grate 1 carrot and 1 peeled daikon radish. Mix with 2 tbsp rice vinegar, 2 tbsp sugar (or honey), and 1 tsp salt. Set aside.
In a large bowl, gently combine 1 lb ground pork, 2 tbsp chopped fresh cilantro, 4 cloves minced garlic, 2 tsp grated fresh ginger, 1 egg, ¼ cup breadcrumbs, 1 tbsp sriracha, and salt and pepper to taste (about 1 tsp each).
Roll pork mixture into mini meatballs and place on foil lined baking sheet. Bake until browned and cooked through, about 20 minutes.
*Reserve half for use in day 4.
Meanwhile, mix 1/2 cup mayonnaise with ½ tbsp sriracha. Taste and add more spice as needed.
*Reserve half for use in day 3.
Lightly toast baguette and cut into two sandwich-sized rolls. Spread top and bottom with mayonnaise mixture and top with meatballs, carrot & radish slaw, and fresh cilantro.
Day 3: Spicy Shrimp Cobb Salad
*Uses leftover Spicy Mayo
Hardboil 2 eggs and chop into pieces. Cook 2 pieces of bacon and crumble.
Mix leftover sriracha mayonnaise with 2-3 tbsp buttermilk and 2 oz blue cheese crumbles. Season with salt and freshly ground black pepper to taste.
Defrost, peel, and devein shrimp. Drizzle with oil and season both sides with salt and pepper.
Heat a grillpan over medium-high heat and add shrimp. Cook until just pink and cooked through, about 1-3 minutes per side depending on the size of the shrimp. Squeeze fresh lemon juice onto cooked shrimp.
Serve shrimp over bibb lettuce topped with sliced red onion, chopped plum tomatoes, crumbled bacon and chopped eggs. Drizzle with spicy blue cheese dressing.
Day 4: BBQ Pork Meatballs with Sesame Noodles & Asparagus
*Uses leftover Pork Meatballs
Simmer ½ cup BBQ sauce and add leftover meatballs to warm through.
Meanwhile, cook 2 servings of noodles according to package instructions and use steaming basket to steam ½ bunch of trimmed asparagus.
Mix 2 tbsp soy sauce with 1-2 cloves minced garlic, 1 tbsp sugar (or honey), 1 tbsp rice vinegar, 1 tbsp sesame oil, and toasted sesame seeds. Toss with warmed noodles and chopped asparagus. Taste and season with salt and crushed red pepper as needed.
Serve BBQ pork meatballs over sesame noodles.
Day 5: Asparagus, Tomato and Bacon Tart
Preheat oven to 400 degrees.
Roll out puff pastry dough into a rectangle and place on a baking sheet coated with cooking spray. Use a knife to score around the rectangle 1 inch from the edges. Use a fork to pierce inside the rectangle, about every inch or so. Bake until golden browned, about 15 minutes.
Meanwhile, lightly cook 2 slices of bacon and break into crumbles. Arrange trimmed asparagus spears, sliced heirloom tomato, and crumbled bacon onto tart. Drizzle with oil and season with salt and pepper. Finish with shredded Gruyere and Parmesan cheese.
Bake until cheese is bubbling and vegetables have browned, about 20-25 minutes.
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