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