What's Cooking This Week? Beef Keema, Curried Potato Salad & More

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I love cooking for my fiancé and me, but most of the time, cooking for two proves to be difficult. If I don't make a plan, I end up running around in circles at the grocery store and wasting half the ingredient's I've bought (and I hate wasting food). Enter What's Cooking This Week -- my weekly meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.

Last week, a Mushroom, Onion & Prosciutto mixture was stuffed into Pan-Seared Chicken and tossed in a Creamy Rigatoni. This week, a spiced Beef Keema is served with Curried Potato Salad and stuffed into Baked Peppers.

Here's the rest of the plan:

  • Grilled Shrimp Kabobs with Curried Potatoes
  • Chopped Shrimp Salad with Zesty Avocado Dressing
  • Beef Keema with Curried Potato Salad
  • Avocado Egg Salad Toasts
  • Spiced Beef Stuffed Peppers with Cilantro Yogurt

    Pantry Items

    • Oil (olive, extra virgin, canola, peanut)
    • Cooking spray
    • Buttermilk
    • Eggs
    • Butter
    • Greek yogurt
    • Panko breadcrumbs
    • Chicken stock
    • Ground coriander
    • Cumin
    • Cinnamon
    • Turmeric
    • Curry powder
    • Kosher salt
    • Pepper
    • *Skewers

    Grocery List based on servings for 2 w/ leftovers

    • 1½ lb shrimp, peeled and deveined
    • 1 lb ground beef
    • 1 large onion
    • 2 medium red onions
    • 1 head garlic
    • 1 small bulb ginger
    • 1 large or 2 small lemon
    • 1 lime
    • 1 small jalapeno
    • 1 medium avocado
    • 1 lb white or yukon gold potatoes
    • 3 bell peppers (yellow, orange, or red)
    • 1 head butter lettuce
    • 1 pack baby tomatoes
    • 1 bunch cilantro
    • 1 bag frozen peas
    • 1 package naan or Indian flatbreads

    Day 1: Grilled Shrimp Kabobs with Curried Potatoes *Makes leftover Grilled Shrimp for Zesty Shrimp Salad & leftover Potatoes for Curried Potato Salad

    Scrub and chop potatoes and place in a large pot and cover with water. Add 1 tbsp salt and bring to a boil before reducing heat to a gentle boil. Cook until potatoes are fork tender, about 10-15 minutes.

    Drain and lightly smash. Mix in ½ cup buttermilk, ½ cup yogurt, 1 tbsp butter, and 1 tbsp curry powder. Season with salt and pepper to taste. *Set half aside for use in day 3.

    Cut 1 bell pepper and 1 red onion into bite sized chunks. Using half the shrimp, alternate adding shrimp, pepper, and onion onto skewers. Skewer the remaining shrimp without vegetables. Toss skewers with olive oil, lemon zest, chopped garlic, salt and pepper.

    Heat grill pan to medium-high heat and coat with cooking spray. Add skewers and grill until shrimp are opaque and cooked through, about 1-3 minutes per side. *Remove plain shrimp from skewers and refrigerate for use in day 2.

    Serve shrimp & vegetable skewers with curried potatoes.

    Day 2: Chopped Shrimp Salad with Zesty Avocado Dressing dressing recipe adapted from skinnytaste.com *Uses leftover Grilled Shrimp and makes leftover Avocado Dressing for Egg Salad

    Blend 1/2 cup buttermilk with ¼ cup chopped cilantro, 1 small jalapeno, 1 avocado, 1 clove garlic, 1 juiced lime, and 1/8 tsp cumin. Season with salt and pepper to taste. *Set ½ aside for use in day 3.

    Chop ½ head lettuce and toss with halved cherry tomatoes and 1/4 thinly sliced red onion. Top with chopped leftover shrimp and drizzle with dressing.

    Day 3: Beef Keema with Curried Potato Salad beef keema recipe adapted from Food & Wine *Uses leftover Curried Potatoes and makes leftover Beef Keema for Stuffed Peppers and

    Heat a deep skillet over medium-high heat and coat with oil. Add 1 chopped yellow onion and cook until softened, about 3 minutes. Stir in 3 cloves minced garlic and 1 tbsp chopped fresh ginger. Cook for another minute before adding beef. Cook until beef is no longer browned, about 5 minutes. Drain excess fat from pan.

    Stir in 1 tsp coriander + 1 tsp cumin + ¼ tsp turmeric + 1/8 tsp cinnamon (or 2-2½ tsp garam masala), and ½ tsp salt. Reduce heat and mix in ½ cup yogurt and 2-3 tbsp chicken stock, cooking for another 5-10 minutes to thicken. Mix in ½ cup frozen peas and cook until heated through. Stir in 1 tsp lemon juice and chopped fresh cilantro.

    Meanwhile, mix leftover potatoes with 1/4 minced red onion and chopped fresh cilantro. Lightly toast ½ piece of naan and cut wedges.

    Serve beef keema hot with toasted naan and curried potato salad.

    Day 4: Avocado Egg Salad Toasts *Uses leftover Avocado Dressing

    Hard boil 4 eggs. Toss with leftover dressing and 1-2 tbsp chopped red onion. Season with salt and pepper to taste.

    Lightly toast naan and cut into wedges. Serve with shredded lettuce, halved & seasoned cherry tomatoes, and egg salad.

    Day 5: Beef-Stuffed Peppers with Cilantro Yogurt *Uses leftover Beef Keema

    Preheat oven to 400 degrees.

    Cut the tops off of two bell peppers and scoop of white membranes and seeds. Slightly trim bottoms to allow to stand upright. Set a steamer rack or colander over a stock pot of boiling water. Place peppers upright into steamer and cover, steaming for 10 minutes to soften. Remove and place in baking dish. Add in about 1 inch chicken stock.

    Mix leftover beef with 2-3 tbsp breadcrumbs and stuff into peppers. Top with more breadcrumbs and drizzle with olive oil. Bake 30-45 minute until browned and crisp.

    Mix Greek yogurt with lemon juice, chopped garlic, cilantro, salt and pepper.

    Serve hot with a dollop of yogurt.


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