{"id":427,"date":"2022-01-20T23:43:49","date_gmt":"2022-01-20T23:43:49","guid":{"rendered":"https:\/\/blogs.oregonstate.edu\/extendingtheharvest\/?p=427"},"modified":"2022-01-21T19:35:22","modified_gmt":"2022-01-21T19:35:22","slug":"whats-for-dindin","status":"publish","type":"post","link":"https:\/\/blogs.oregonstate.edu\/extendingtheharvest\/2022\/01\/20\/whats-for-dindin\/","title":{"rendered":"What’s For Dindin?"},"content":{"rendered":"\r\n
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Bruce’s twist on Torshi-e Bademjan (eggplant pickle relish) Instructions say to let it marry until the Winter Solstice. <3 Photo by Buffy Rhoades<\/figcaption><\/figure>\r\n

A former co-worker, mentor, customer, and friend popped up in my inbox the other day to ask if the post Tiny Bubbles<\/a> was me. (We popped up in a Google search! Yay!!) We chatted about his ferment and yesterday he brought homemade Persian pickled eggplant. I asked what to eat it with and he smiled that bright-eyed smile he gets when we talk about food and said, “Rice.” Inspiration for dindin.

I asked my friend and former co-worker, Katlyn Axmaker, to share her meal planning methods, because that lady has mad meal planning skills! Take note folks, this is good stuff.<\/p>\r\n

What\u2019s For Dinner?!?

If you\u2019re anything like me, the question, \u201cWhat\u2019s for dinner?\u201d was asked 297,542 times last year.<\/strong> Maybe it just felt like it? The thing that keeps me sane and in control in the kitchen is my weekly meal plan. I spend much less time staring in the refrigerator trying to figure out what I can make with two eggs and a leftover slice of cold pizza. Let me walk you through how I meal plan for the week.

The first thing I do when starting my plan is look in the fridge to see what needs to be used up<\/strong>. I want to use those ingredients before they go bad. If I don\u2019t make a plan on how to use them, they end up in the compost bin and I hate throwing away my hard-earned money. This week we have sliced ham, carrots, bell pepper, and some chicken bones. The Food Hero<\/a> ingredients search is an easy way to find recipes specifically for what\u2019s on hand. This week I chose Pineapple Veggie Chicken<\/a> to use up the bell pepper and carrots. I\u2019m making chicken stock<\/a> with the chicken bones and then planning to use it and the ham in Ham and Vegetable Chowder<\/a>.

Next, write out each meal, including snacks.<\/strong> If you are looking for a printable template, check out MyPlate.<\/a> I look at our family calendar when planning the menu and schedule the quickest\/easiest to prep or make-ahead meals for nights we\u2019re gone all day or are busy immediately after work or school. We have sports practice two evenings next week and I\u2019m planning quick meals so we aren\u2019t tempted to go to a drive-thru or order takeout.

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Katlyn’s meal plan calendar. Photo by Katlyn Axmaker<\/figcaption><\/figure>\r\n



Once the meals are planned, I shop my pantry, fridge, and freezer<\/strong> for the ingredients. This way I only buy groceries we need and it allows me to rotate groceries and nothing gets shoved to the back corner of the pantry for five years. The remaining ingredients make up my grocery shopping list, and I stick to the list!<\/p>\r\n

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Shopping in bulk and storing in deli-style quart containers, or canning jars and used lids is a great way to see what’s on hand and prevent pantry pests. Always date and label your ingredients. Painters tape and a Sharpie work fine.
Photo by Buffy<\/figcaption><\/figure>\r\n



Finally, prep groceries as soon as you get home from the store.<\/strong> Produce can be cut, meat can be portioned out, and cheese can be cut or shredded. If getting meals in front of my hungry family during crunch-time is easier and faster, I\u2019m more likely to stick to my plans. So when my child asks me, \u201cWhat\u2019s for dinner tonight?\u201d my answer is, \u201cPineapple Veggie Chicken and Rice!\u201d<\/p>\r\n

Tip and tricks<\/strong> I use to make my food stretch, keep my grocery costs down, and make sure my family is engaged:<\/p>\r\n