Have you ever taken stock of your pantry, created a list of meals that could be created from what you have, and then marveled at the amazing abundance of how much you really have available, right under your own nose?
Here in Kijabe, meal-planning is essential. Because we live in the mountains and are one hour away from “town,” I usually do my grocery shopping every 3 weeks and meal-planning by the month. I must admit, cooking for one is not very exciting…and oftentimes, I end up ditching the recipe for an omelet instead. But, especially with all the hosting that we do, it is quite helpful to know what can be pieced together based on what is in my cupboards.
The following list is my list for November, through the end of Term 1 (the day before Thanksgiving). We’ll see how it goes 🙂 Some of this stuff is already in my freezer, which is handy. I have fallen in love with the “More with Less” cookbook. It is a perfect combination of lots of vegetarian dishes that are simple and easy to make, and don’t require too many exotic ingredients that just aren’t available in the middle of Africa!
– Morroccan Beef Stew with Mint, Sweet Potatoes and Carrots, served with Cardamom Braided Bread
– Chili and Cornbread
– Soup met Boulejetes (Dutch Meatball Soup with Vermicelli Noodles)
– Fish Taco’s with Black Beans and Rice
– Spelt Pasta with Marinara Sauce
– Spinach Lasagna
– Whole Paprika Honey Chicken with Rice and Veggies
– Frozen Pizza Crust for Pepper and Pineapple Pizza
– Beef Fillet Skewers with Onions, Zucchini and Carrots
– Garlic Sausage Lentil Stew or Casserole
– Salad Nicoise with Tuna, Green Beans, Potatoes, and Tomatoes, served with Tabouleh (bulgar, chickpeas, parsley, mint, scallions, and dressing)
– 2 big bags of frozen corn…hmmm…Bean and Corn Soup, or perhaps I’ll do Corn Fritters 🙂
– Hawaiian Beans and Ham
– Enchiladas with Green Chiles and Homemade Tortillas (already in freezer!)
– Spinach Salad with Spiced Pumpkin Seeds and Feta
– Squash Boats with Savory Rice
And, last but not least, tonight’s dinner…
– Homemade Amaranth-Oat Bread with French Onion Soup
I can’t believe you can make all that stuff over there. I can’t even make it here! I love reading all about your trip there, it is SOOO cool. What do you mean about all these people who “were at RVA earlier” in their lives. What do they do there? Are they students or did they work there? Keep writing, I’ll keep reading!
Hello Emily… I am living and working in Uganda in a rural area as well, so I know all about the taking stock and shopping every few weeks. 🙂 I must agree the “more with less” cookbook is FANTASTIC especially for our limited supplies. It is my daily companion in the kitchen.
Is that where my “More with Less” cookbook went….:) mom