I’m really trying to keep my New Year’s resolutions, though sometimes I think that I should simply resolve each year to try to do better on keeping LAST year’s resolutions.  But it’s a new year, new start, so here goes!

I’ve just gotten back from the grocery store–with only one thing that wasn’t planned–That was a veggie that I’ve never seen in this Harris Teeter before–a Boniato (Cuban sweet potato). While I gripe loudly and constantly about how crowded the grocery store always is on Sundays, it’s what seems to work for me–so I gripe and still shop on Sundays–unless I ran out of milk on Saturday!

The grocery shopping took a bit longer than usual, but I went with the idea of doing some meal planning on the hoof.  (I like to shop by what looks good and what’s on special, so meal planning at home doesn’t necessarily work for me.) I went with a set number of meals in mind–and the meat (at least vaguely) in mind, then walked around looking to see what was on special, and what looked good–in other words,  produce and meat.

Knowing that we can expect some cooler weather over the next week did influence my shopping, and so did the fact that I’m still knee deep in course prep for the medical terminology courses that I’m teaching.  I need cool-weather dishes that I can pop into the oven (Römertopf is out on the counter–and I can scarcely believe that I’ve not posted about cooking something in them before this.)

The result of my meal planning on the fly was this and I’m going to keep you posted on how well I succeed with this–hoping for some peer-pressure here:

  • It’s really too-warm-for-the-season weather here today, so I’m having something light (and “leftover”)–cod re-warmed with the tomato sauce that I brought home from the Italian restaurant, and cauliflower and black olive gratin (had all the ingredients in the fridge except the cauliflower.  I purchased enough for one good-size serving from the salad bar–cheaper than a whole head of cauliflower when I know part will likely go to waste.)
  • Lamb (shoulder chops to be cut up) braised with veggies–in the Römertopf–with an under-appreciated vegetable–turnips.  Personally I love them raw too, and like the sweetness that they add to soups, so they get used a lot.  Doesn’t hurt that they store so well either.
  • Chicken thighs to roast (most likely Römertopf  again) with some root vegetables (have carrots, turnips, parsnips, and some cabbage).  There will be at least two meals from the chicken thighs.
  • Since I have some lovely ham stock (courtesy of a friend sharing ham and the ham bone with me) I’m going to make some bean and kale soup for one warm cozy supper.
  • While I was perusing the New York Times Health section and stumbled onto a recipe for a turnip gratin that is a possible for a side dish with some of the chicken.
  • Then last, but not least, is a fresh black pepper and onion sausage that most likely headed into the Römertopf with some potatoes, to be accompanied by some cabbage that’s been quickly microwaved with a bit of extra-virgin olive oil.

After my meal planning, I’ve got a couple servings of meat (chicken thighs and pepper-onions sausages) that are flexible and should lend themselves to other things if my appetite doesn’t fit my plans.  The sausages could always end up in another “one-pot” dish.  There are also some salad makings in the fridge, and some fruit (Fuyu persimmons, apples, and oranges) for dessert.

One of the things that I like about recipes like those for the cauliflower-black olive gratin and the turnip gratin, is that even though they say “serves 6” they are SO easy to cut down to size for single-serving cooking.

So that’s my plan for this week–regular cooking that is healthy, and doesn’t promote waste from things that just don’t get used.  There are some lunches to be made during the week since most of my courses are online this term–meaning I’m home to fix brunch or lunch for myself.  Maybe that Boniato will fit there.

I’ll be posting more about these meals, but, please, wish me luck with the New Year’s resolution!  Now, off to the kitchen to do the cauliflower-black olive gratin to go with my cod in tomato sauce!

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