What's For Dinner? Week of 4 January 2021

So.... Christmas and New Years are over. The Post-Holiday let down has settled in, we've eaten all the leftover food...


It's January 2021 which brings New Beginnings. I also need the month to be as easy and relaxed as possible, so while I am still planning and prepping a fair amount I plan to take each week, with a different Cuisine and prep a load of storable, tapas type dishes to mix and match during the week. This will let me focus on my schedule to gear up for the month and year.


January for me is always the "Get ready for the year" month. I'm going to start the yoga fundamentals class on 27 January that Kate is teaching, I am taking the month to do a reset (I use Dr. Sarah Gottfried's hormone reset 2-3 times per year) and I am already deep into planning my allotment and crops to prep the space in my garden, order all my seeds and starts and start planting in a few months!!


On New Years Day, we prepped a Kim Chi which is now fermenting and will be ready (early start ready) by Monday. Today, Sunday, I started a sourdough starter which will take a week and will be the base for Ethiopian next week. There are a few bits and bobs that are harder to get (I found everything on Amazon) so if you are planning any of these dishes make sure to review the shopping list and get all of your ingredients.


This week beginning 4 January will be Korean in our house. As mentioned, I've already prepped the Kim Chi and this can be used as a side with anything I want this week. We never got to the Korean Chicken Bao Buns from last week and have moved them to this week (Too many Christmas and New Years leftovers!!)


Many of these are already clean, vegetarian and vegan however, there are animal byproduct options as well. I am going to omit the pork belly in the bibimbap (and keep the egg) so then we will also have chicken and salmon each one night this week.


Our meals this week will be:

  1. Bibimbap Korean Rice bowl

  2. "Grandma's Kim Chi" and Korean Chicken Bao Buns (excited for this!!)

  3. Korean Cold Noodles with a spicy gochujang sauce

  4. Kim Chi Fried rice

  5. Gochujang glazed Salmon

  6. A random Selection of vegetable sides that can be served hot and cold

You can access the recipes on Pinterest here: https://pin.it/52UDEaa





Your Shopping List:


Pantry Items

Red wine vinegar

Olive oil

Sesame seeds, black and regular

Rice

Vegetable broth

Mirin Cooking Wine

Fish sauce

Salty fermented shrimp

Vegetable oil

Brown sugar

Honey

Soy sauce

Sesame oil

Gochujang paste (I found this on Amazon)

Flour

Baking powder

Instant dried yeast

Coconut sugar



Spices

Salt & Pepper

Cloves

Korean pepper flakes (also found on Amazon)

Garlic salt

Celery salt

Thyme

Chili flakes

White pepper Oregano

Paprika, smoked

Curry powder


Fresh Herbs and Staples

Oregano

Cilantro/Coriander Basil, green & purple leaves


Produce

Avocado

Onion

Napa cabbage

Korean pear

Carrot

Asian chives

Daikon radish

Green Onion/Spring Onion

Ginger

Shallot

Spinach⁠ or other greens

Red onion Garlic

Cucumber

Bean Sprouts

Eggplant/Aubergine

Potatoes

Green Pepper

Bok Choy/Pak Choi


Animal Byproducts

Chicken breast

Pork Belly (optional for bibimbap)

Salmon Filet

Buttermilk

Butter

Whole Milk


Enjoy!! Xx ~ Brenda

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