Saving this post to remind myself later once I’ve written up my list for the week! It’s winter here, so might be a coq au vin or bourguinon on the cards!

Edit: okay here I am! On the list this week is a sesame beef stir fry, a loganisa breakfast sandwich, pork tacos, and pizzas. This Friday is the public holiday for Matariki in Aotearoa, a celebration of the Māori new year and a time to reflect. On Friday I’m making a big pot of boil up to celebrate!

Broke as fuck this week, made a quick cheap chili that was actually pretty good. Moving out at the end of the month, so trying to use up as many ingredients as I can.

Ground beef (12$ for 3lbs)

Chicken stock (4$)

Red kidney beans (3$)

Pickled Jalapeños (3$)

Canned tomatoes!

Cumin!

Dried guajillo and ancho peppers!

! for ingredients already in the pantry (I forgot to pickup an onion/garlic at the store but the dish turned out okay)

Prep was pleasantly simple for this one pot meal, as most ingredients were canned. Removed seeds and stems from dried chilis, toasted them dry in dutch oven, blended them with stock to create a chili flavor base. Brown ground beef, use the fat to toast spices (cumin, salt, pepper). Other spices that would work well here are paprika, garlic powder, and allspice. My spice cabinet got decimated by roaches though, so I’m stuck with the basics.

Add diced onions, garlic, and tomato paste at this point if have it. Having none of the above, I went in with my can of diced tomatoes, the beans, the jalapeños, the remaining stock, and the chili flavor base. Stir well and let simmer for a minimum of 15 minutes. Enjoy the chili in a bowl, topped with cheese (if its in your budget and you’re lactose tolerant), or over rice, or with bread, or with tortilla chips. Makes approx. 8 servings for an average of ~3$/serving.

Everything on the grill and pickled onions.

Might thaw a whole chicken for chicken noodle soup but definitely doing chicken teriyaki and shrimp fried rice.

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It’s so hot outside, I’m almost only making salads. Yesterday was:

• 1 cucumber, diced
• 150g cherry tomatoes, halved
• 100g feta cheese, crumbled
• 1 peach, diced
• Balsamic vinegar

Most of my days are a variation around that until things get fresher (peach can be replaced with a yellow or red pepper depending on what my veggie dealer has in stock).