Week 9 Menu and Grocery List

September 25, 2010 in The Weekly Menus and Recipes

Week 9 Menu and Grocery List

Recipe Index

9.1  Cooking the (Im) Possible: Falafel on Pita Bread with Tahini Sauce

9.2 Chili-Rubbed Steak Salad

9.3 Zucchini Orzo

9.4  Baked Chicken Taquitos with Black Beans and Smashed Avocadomole

Menu Notes

You might notice a meal that looks a little different than usual on this week’s menu: Recipe 9.1: Doing the (Im) Possible. This is a meal that was actually created for the Project Food Blog Star Challenge #2. As I write this week’s menu I do not yet know whether I made it past the 1st challenge in the competition; regardless of that, I decided to proceed with the planning and cooking of the meal so that I can be ready if I do make it. Because I knew that I was going to use the meal win or lose, it was really important that the meal lined up with the philosophy of Blackboard Kitchen. Although it was for a challenge, the meal still needed to be budget-friendly, not overly difficult to prepare, delicious, and relatively healthy. I think that I met all those goals, while still adhering to the challenge guidelines; I am really excited and proud to present the meal to you here as part of this week’s menu!

*Edited note: I made it past the first cut and will be competing in the 2nd challenge!!  A huge thank you to everyone who voted and supported me in challenge #1.

* All recipes feed four and all recipes will be posted on Blackboard Kitchen by Sunday evening.

Grocery List

Estimated Cost:  $60

Produce

  • 2 heads garlic
  • 5 lemons
  • 1 bunch cilantro
  • 1 bunch parsley
  • 3 yellow onions
  • 1 red onion
  • 1 red leaf lettuce
  • 6 tomatoes
  • 2 avocados
  • 1 jalapeno
  • 2 zucchini

Meat

  • 1 rotissiere chicken
  • 1 lb. thin steak

Pantry

  • yeast
  • Dijon mustard
  • Tortilla chips
  • 2 cans black beans
  • corn tortillas
  • tahini paste

Bakery

  • 1 loaf jalapeno-cheddar bread

Dairy

  • 2 tbs. butter (for the bread)
  • ½ cup grated parmesan
  • 1 cup pepperjack cheese (block or pre-shredded)

Refrigerated

  • Dill pickles (sliced or whole – we like Claussens)

Bulk

  • White bread flour (about 4 cups)
  • 1 cup dried chickpeas
  • ¼ cup kalamata olives
  • 1 lb. orzo

Grocery Notes

There are several items on this week’s list that may be unfamiliar to you!

  • Tahini paste: you’ll be most likely to find this by the peanut butter. It tastes similar to peanut butter, but it is made with toasted sesame seeds, rather than peanuts. It is also less sweet than peanut butter. We will use this to make our tahini sauce for Recipe 9.1
  • Kalamata olives: you’ll want to buy these pitted. They are dark brown/purple. We’ll use them in our Greek salad
  • Dried chickpeas: these are often called garbanzo beans. They are small and mostly round. You can buy them dried and then hydrate them by soaking them overnight in a large bowl filled with water. You can also use canned chickpeas, but I would recommend using dried.
  • Rotissiere chicken: you’ll use the meat from the chicken to make taquitos. You could boil chicken and shred it yourself, if you want, but I just use the pre-cooked chicken, as it saves time (and really isn’t much more expensive).

Pantry Items

As always, there are several pantry items that you will need (and are not on the grocery list). Be sure you have the following on hand: ¼ cup all-purpose flour, salt, pepper, olive oil, dried basil, oregano, garlic powder, onion powder, cumin, coriander, sherry (or red wine) vinegar, sugar, cayenne, baking powder, ranch dressing, and chili powder.

Leave a Reply