Staying In No. 6

Brought to you by Kroger

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Welcome! This is “Staying In,” a weekly Sunday newsletter with recipe ideas for your week ahead. Every other Thursday I also publish a “Going Out” edition where I review a restaurant, bar, or activity here in Portland. What should I write about next? Feel free to leave a comment on this post or submit your idea here. And don’t forget to check out pdxrecs.com for even more recommendations. Enjoy!

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I have a lot of opinions about grocery stores. A *paid subscription* post is forthcoming about Fred Meyer vs New Seasons vs Safeway, but for now something you should know about me is that I really dislike Kroger, the parent company of local chains Fred Meyer and QFC.

That being said…

Kroger does have some A+ personalized coupons. I will forfeit all my purchasing privacy for the targeted coupons that come with being a Rewards Member.

My exact purchasing history wow

I am unclear on how often these are mailed out, but this is my first set despite being a Rewards Member for more than a year. Before that I was inputting my parents’ phone number at checkout and then occasionally using their gas rewards points as a justifiable payout….sorry Mom and Dad!

I’m well aware that a 40¢ discount on broccoli should not dictate what I buy, but here I am falling for another deal. If you are, like me, very into deals: this week’s newsletter is for you.

This week’s Staying In is inspired by my Kroger coupons.

✨ Inspo ingredients for the week: bell peppers, spinach, beans, broccoli, and avocado ✨

DINNERS

• Rice, Beans, Plantains, and Pickled Cabbage

• Chicken Fajitas | Avocado and Cucumber Salad

• Nicoise Salad | Toast

• Scottie’s Pizza | Sugar Snap Pea Salad with Mint

• Smash Burgers | Caesar Salad w/ Potato Chips

LUNCH

• Pan-Steamed Broccoli | Rice

BREAKFAST

• Yogurt, Chia Pudding Bowls

• Green Smoothies

DESSERT

• Old-Fashioned Strawberry Cake

Notes:

• For the plantains: you want green plantains with a little yellow. Picking slightly ripened plantains adds a touch of sweetness and makes them easier to peel. When they are greener than green, they end up a little starchy and the peel is super hard to work with.

• If you live in Portland, Scottie’s Pizza has two locations: on NW 23rd and on SE Division. I’m ordering here on Monday because we’re having our neighbors over for dinner, and I really don’t want to cook in 98-degree heat. I go back and forth on the ethics of ordering food when I know kitchens will be hot, but if they’re going to be open then I might as well order and tip big.

• OG subscribers know that the snap pea salad is a repeat meal. Here’s the RR post with the recipe.

• I’m making Smash Burgers because I bought Made In’s grill press. Friends and family: lmk if you want 20% off. I can hook it up.

• The Caesar Salad is a submission from friend and subscriber, Kelsey. A reminder that I’m very much open to ideas and feedback! Submit your ideas here.

Rice, Beans, Plantains, and Pickled Cabbage

I could eat this every day. If you’ve been to Costa Rica and love gallo pinto, this will scratch the same itch. It costs approximate $9 to make and is an excellent option when you don’t know what to cook, but also don’t want to eat boxed mac and cheese.

DIRECTIONS

Quick pickle the cabbage.

1. Slice up 1/4 cabbage and place sliced cabbage in a large mason jar.

2. Warm 1 cup vinegar and 1 cup water on the stove. Use apple cider vinegar, champagne vinegar, or white vinegar. This is your brining liquid.

3. Add 1 tbsp sugar and 1 tsp salt to the vinegar. You can definitely improvise and add oregano, chili flake, cumin seed, whole peppercorn, etc.

4. Pour warm brining liquid over the cabbage and let sit at room temp for at least 30 minutes. Refrigerate any leftovers.

Make rice.

Crack open a can of black beans and heat over low.

While the rice is cooking, make the plantains.

1. Slice the plantains into one-inch rounds.

2. Pour a layer of vegetable oil into a cast iron or saute pan. You want a little under 1/2 inch of oil. Just enough to fry, but not too much that you’re deep frying. Heat over medium low for a minute or two.

3. Drop one of the plantain pieces into the oil. If it starts to sizzle, you’re good to add the rest in batches. If it doesn’t sizzle, you need to either wait a little longer or turn up the heat.

4. Working in batches, cook the plantain pieces until they are almost golden brown. About 60 seconds. Flip using tongs and cook on the other side.

5. Remove the plantain pieces and use a cup to press down on the plantain. You want to flatten without crushing too thin.

6. Once flattened, return to the pan and cook until golden brown on both sides.

7. Remove, place on a paper-towel lined plate, and sprinkle with kosher salt.

Assemble everything and eat!

This serves 2-3 people.

Chicken Fajitas

Martha Rose Shulman | New York Times (Gifted Link)

I feel like Martha Rose Shulman is the NYT workhorse who gets no credit. Does she have a cookbook? Is she a former chef? I have no idea. But this recipe showcases why she’s so pervasive. Much like Mark Bittman, she is really good at developing recipes for staple dishes. Pair these fajitas with Three Sisters Nixtamal tortillas *not available in Kroger stores* and the avocado and cucumber salad below, and you’re in for a satisfying weeknight dinner.

Avocado and Cucumber Salad

My friend and subscriber, Brianna, made this once when I went to her house for dinner. I texted her later asking for the recipe, and with the nonchalantness of any good chef, she replied that it was super simple, and she just made it up.

As someone who has no chill regarding recipes, that was unacceptable. So here’s a recipe for something that (Brianna is right) requires no real recipe. It’s basically just cucumber, avocado, and lime.

Nicoise Salad

Daniel Gritzer | Serious Eats

Whenever I get home from vacation and want to eat something healthy for dinner, I think of a Nicoise salad. Unfortunately, it does require 10x more work than a bagged salad so it’s not something I make very often. But if I’m just going to eat salad for dinner, then I’m okay with a little more effort and time, so this week I’m biting the bullet and making a Nicoise.

Here’s a recipe that looks solid with an opening paragraph that had me hooked.

I should love Niçoise salads. I should, but I usually don't. It's not the fault of the ingredients—I adore everything in them, from the tender string beans and potatoes to the boiled eggs, tomatoes, salty anchovies, and, when it's there, even the tuna. The problem is the half-assed way most people serve them.

If you’d rather watch a video, here’s Kenji Lopez Alt making it step-by-step.

Caesar Salad w/ Potato Chips

Food and Wine

Don’t overthink this recipe. Buy the pre-made Caesar salad dressing. Last week I made this and tried a homemade Caesar dressing, but it was unnecessary and not the right vibe because the vibe is: easy and indulgent. This salad is perfect for pairing with grilled indulgencies like smash burgers and hot dogs.

Smash Burgers

Kenji Lopez Alt | Serious Eats

With smash burgers, it feels like ingredients matter more than methodology. You have to choose a soft bun, the right American or cheddar cheese, and the perfect sauce. But, again, I have no chill so here’s a recipe for smash burgers that I’m going to follow when my parents come over for dinner this week.

Pan-Steamed Broccoli

Joshua McFadden | Six Seasons

I usually just steam broccoli and squeeze a little lemon over it, but vegetable master Joshua McFadden makes steamed broccoli a delicacy with this recipe. It still involves lemon, but also peppers in zest, garlic, chili flakes, and parmesan to elevate the broccoli to new heights. It’s so fast and easy that, if you work from home, this is a simple mid-day meal.

Yogurt, Chia Pudding Bowls

Internet Shaquille

If you don’t follow Internet Shaquille, let this recipe be your introduction. He is highly methodical and approaches food in a way reminiscent of Kenji Lopez Alt. That is, he’s interested in the science and history behind food, and will not stand for trendy nonsensical recipes.

This breakfast dish requires a little meal prep in advance. You have to caramelize almonds, make chia pudding, and source granola, but once you’re done, this recipe pays dividends for days. It’s such a treat to start the day.

Green Smoothies

Adding arugula and making orange-juice based smoothies was a game-changer for me. This is a great one to sprinkle into your late morning or early afternoon snack times.

INGREDIENTS

• 1 cup pineapple chunks, fresh or frozen

• 3/4 cup orange juice

• 1/2 cup arugula

• 1/2 cup mixed greens, like spinach

• 1/2-inch piece of ginger, peeled

• 2-3 ice cubes

Place all ingredients in a blender and blend until smooth.

Old-Fashioned Strawberry Cake

Alison Roman | a newsletter

I was looking for a way to use Oregon strawberries this week, and this cake is the perfect solution. The sunken fruit punctuate a sugar-crusted cake that lasts for days and can be eaten whenever you see fit i.e. breakfast, as an afternoon snack, etc.

Old Fashioned Strawberry Cake

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Although this is my dessert of choice for the week, I’m tempted to make all of the recipes Alison Roman included in her newsletter last week here:

Even if you don't bake, I know you might want to bake this weekend