An Instant Pot and Slow Cooker Kind of Week
This week’s meal plan is full of savory soups, family favorites and fast dinners. I have a couple new Thanksgiving recipes to upload for you guys, but keep your fingers crossed I can pull it off. It has been a busy couple weeks, and I have four cooking classes this week. When I’m teaching during the day and running out for 3pm carpool, it’s tricky to get new recipes uploaded. I need to figure out a solution so I can share new recipes with you all every week! Have a great week ahead — we spent the weekend out in the country teaching a private cooking retreat for an amazing group of women. I hope your week is filled with the company of loving friends and family, fulfilling work and good food.
Chicken and vegetable soup. This is my basic “chicken soup without a recipe.” Sauté onion and garlic, add a couple chopped carrots and celery. Add some cubed Yukon gold potatoes, or even sweet potatoes, if you’d like and about 4-6 cups of chicken stock. Add 1-2 cups shredded chicken and a generous dash of kosher salt. Add about 2 teaspoons tamari or coconut aminos for a dash of umami. Let simmer for 30 minutes and serve with a scoop of jasmine rice and a tiny bit of sriracha.
Chicken Lettuce Cups. Fast, easy, savory and low-carb. I updated the instructions to give you a Whole30 modification.
Late afternoon cooking class today, and family coming to visit this weekend. I’m making Tea for Turmeric’s butter chicken for an easy and savory dinner. Serve with a side of Trader Joe’s paratha (my friend Izzah would make her own, but I’m taking a shortcut). Roasted green beans on the side (just roast in a single layer at 425 with a drizzle of extra virgin olive oil and a pinch of salt.)
Family in town! We are either ordering a bunch of pizzas and salad from a local neighborhood spot, or firing up the grill for burgers (don’t forget a side of sriracha mayo and pickled onions). Either way, we’re excited to lay low with relatives we don’t get to see very often and laugh and cook together.