We moved to Germany at the end of October 2015. So far settling and adjusting have gone pretty well, if we can exclude the first two weeks of registration, bank accounts and paperwork. But, one difference that I have not easily accepted is that everything closed on Sunday! Especially in our little town/neighborhood, which is about a 15 min train ride to Stuttgart center. Now, I know this doesn’t sound like a big deal, but for some reason it sure feels like it. I swear starting Thursday evening I feel this stockpiling urge. I mean, let’s be clear. It isn’t a clearing the shelves of bread, milk, and TP, and loading up my outfitting my bomb shelter level urges, but I feel need to stock up. Slight Panic…oh no, I have to make sure I can cook and snack and drink from 9pm Saturday until Monday morning. I get a little crazy eyed and think “what if we need one of those?”
Sunday, was typically the day I sat down, had tea, and opened a notebook. Then rifled though a cookbook or two, my excessive food blog feed, my gazillion Evernote recipes, and made our meal plan for the week. But that was back in Baltimore. Even if I had was a busy weekend I could always grab a few things for the next day or two at the market because something was always open.
These days, on Saturday we are usually hiking, exploring our new surroundings, traveling, or on occasion being lazy…perhaps by watching the new season of House of Cards as one long episode – a total hypothetical. So, I’m currently trying to switch my shopping and meal planning days from Saturday/Sunday to…somewhere else. I am having a hard time figuring out where this fits into my week. I know. Wah. Other people have actual problems.
Really though, the meal planning and cooking is a big deal to me. Because it’s important that I’m mostly in control of things that go into my body (hi, I see you over there vodka. no one was talking to you) what food I eat. I love reading recipes and creating meals for us, even when I’m, at times, overwhelmed by the work that comes along with it. So on with it. I am trying to plan on Thursdays for now. We shall see.
Since we didn’t have any plans (aside from the hypothetical House of Cards marathon), I came up with a plan on Friday. This week’s meal plan looked something like this:
Fri – Caramelized onions and cabbage with chicken over egg noodles
Sat – Thai Fish Curry w/ cabbage
Sun – Out to eat – Bistro Einstein (YUM!)
Mon – Pork Carnitas, black beans (from dried – save 1.5 cups for Wed), served with shredded cabbage, tomatoes, avocado, plain yogurt and hot sauce.
Tues – Colcannon Potato Soup w/salad
Wed – PS – Black Bean, Avocado Rice Salad
Thurs – Cesar – Burgers, baked beans and carrot raisin salad
We did the shopping on Saturday then came home and made quite a tasty dish! I hope to write a few of the recipes that I make each week, such as this fish curry.
I found the recipe here at The PaleoMom. I made a few changes because 1. I am physically (potentially mentally as well) unable to exactly follow a recipe and 2. Living in Germany (with limited german skills – hey, I am working on it!) makes some ingredients difficult to find. But for the most part I stuck to the basic recipe.
I used Seelachs instead of Tiliapia because it was the only white fish Edeka had left. Google translate and Wiki tell me I purchased Pollachius virens, a.k.a, Pollack. Good to know for the next grocery adventure. I swapped green curry paste in for the curry powder. Because I love me some green curry. I like and have had very good luck with the Mae Ploy brand curry pastes. I actually found Mae Ploy here in Stuttgart, which doubles the amount in our cupboard since we may or may not have shipped some before moving, just in case. Fresh spinach can be difficult to find regularly over here so I used frozen. I love that the frozen spinach comes in little cubes! It is so much easier than the bricks that required thawing, and squeezing of excess water (which meant burning my hands because I couldn’t wait for it to cool. Patience, also working on it).
This dish turned out great. Just the right amount of heat from the curry. The chunks of fish and shrimp were a good match were a happy match with the green curry paste, and I really liked the texture the shredded vegetables (especially the carrots!) added to the dish. Putting this on the make again list.
Fish and Cabbage Green Curry
– adapted from this recipe from The PaleoMom
250g shrimp, thawed if frozen
600g Seelachs fillets *see note above
1 medium onion sliced in half moons
~ 6 cups green cabbage
2 medium carrots
1/3 cup vegetable stock (I had homemade in the freezer)
5 Tbs Rapeseed oil
2 tsp grated fresh ginger
1-2 Tbs green curry paste, depending on your desired heat level
Salt to taste, depending on how much curry paste you use or if you sub in curry powder you will need to add more
1 can regular coconut milk
250 g frozen spinach (I used frozen cubes)
Thinly slice the onion and cabbage. Grate the carrots on the coarse grate side of a box grater. Cut Seelachs into 1-inch pieces.
Heat 1 tbs oil in a dutch oven or large heavy bottom pan on medium heat add onion and cook until translucent, 3-5 minutes. Add in the cabbage and cook for 2-3 minutes. Make room in the center of the pan and add in the fresh ginger, cook about 1 min.
Add shredded carrot and vegetable broth and braise for 5-8 minutes until the cabbage is starting to soften. Prepare the curry sauce while the cabbage cooks.
As the vegetables are simmering, in a small saucepan heat remaining 0.5 tbs of oil over medium-low heat until it is hot (and looks shimmery). Toss in your curry paste and just break it up in the oil a bit. Make sure your pan isn’t too hot! Otherwise you will be coughing for 20 min from the burning chili smoke. Dump in the can of coconut milk, stirring until well combined.
Pour the curry sauce over the vegetables. Mix in the frozen spinach and cook 1-2 minutes. Then add your fish and shrimp to the top off the vegetables mixing gently. Continue cooking until the seafood is completely cooked (shrimp are opaque and the fish is starting to flake), about 5-6 minutes.
Mix gently to coat everything in curry sauce and serve over basmati rice.