What's Cooking This Week? Shrimp Spring Rolls & More
I love cooking for my fiancé and me, but cooking for two often 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 meal plan and grocery guide. This way, I can make the most of my ingredients and leftovers.
Photo by Aurimas Adomavicius
Last week, Beer-Braised Brats were served with cabbage slaw then chopped up and stuffed into Loaded Potatoes. This week, a Thai-Inspired Pork Loin is served over vermicelli noodles before becoming the topping for a Flatbread Pizza.
Here's the rest of the plan:
Grocery List based on servings for 2 with leftovers
Day 1 - Shrimp Spring Rolls w/ Peanut Sauce recipe adapted from Jeff Mauro
Heat 1 tsp peanut oil in a skillet and cook 1 clove minced garlic until softened. Remove from heat.
In a bowl, mix together 1/4 cup peanut butter, the cooked garlic, 2 tbsp hoisin sauce, 1 tsp chili paste, and 1-2 tbsp water. Whisk together, adding more water if needed. Taste and season as needed.
In a large pot, bring 3 cups of water, 1 cup white wine, 2 bay leaves, the juice and zest of 1 lime, and 1 tbsp salt to a simmer. Add 8 shrimp and cook, covering, until the shrimp are just pink and cooked through, about 4 minutes. Scoop out and add to a bowl of ice water to stop the cooking. Slice in half widthwise.
Add 2 oz of thin vermicelli noodles to the same poaching liquid (keep it hot but not simmering) and cook until just al dente, about 8 minutes. Drain and set aside.
Peel and julienne 1/2 cucumber, 1 carrot, and 1 bell pepper.
(Reserve half for use in day 4.)
Mix the remaining half of the julienned vegetables with 2 tbsp soy sauce and 2 tbsp rice vinegar.
Thinly slice 1 jalapeño.
One at a time, quickly dip each rice-paper wrapper in warm water. Layer with 4 slices of shrimp, a slice of jalapeño, a sprig of cilantro, some vermicelli, a few vegetables, and a sprinkle of chopped peanuts. Gently fold in sides and wrap as you would a burrito. Repeat to make 4 wraps.
*Reserve half of the peanuts for use in day 5.
Slice in half and serve with peanut dipping sauce.
Day 2 - Curried Egg Salad Sandwiches
Hard-boil 4-5 eggs. Remove shells and chop. Stir in 2 tbsp mayonnaise, 1/2 tsp curry powder, and salt and pepper to taste.
Lightly toast two pieces of flatbread. Slice in half to form 4 pieces of bread. Dollop egg salad onto two pieces and top with chopped tomato. Add tops to form sandwiches.
Slice in half and serve.