Get ready to dive into the ultimate guide to mastering meal planning. In this episode, I break down how tapping into culinary resources like YouTube, cookbooks, and magazines can take the stress out of the everyday question, "What's for dinner, breakfast, or lunch?" I share my best tips for daily planning, like prepping ingredients ahead of time and choosing the right containers for packing the perfect work lunch.

And just in time for the holiday season, I reveal my exciting cooking plans—experimenting with Indian spices, trying out new techniques, and even incorporating miso into festive dishes. It's a fusion of flavors want to learn about. Tune in and transform the way you approach your meals!

Lunch bag I use
https://amzn.to/3YBtFEi

Containers for Dressing and Sauces
https://amzn.to/4eW43rB

Simple Authentic Indian Cuisine: Cookbook with 80 Easy-to-Follow and Delicious Comfort Food Recipes and Regional Specialties
https://amzn.to/3A4WmjD

Contact me at thekitchenette@gmail.com

https://www.instagram.com/jr.charlesmathison/

Welcome to today's episode of Cooking on the Fly, where we explore the art of making the most out of what’s in your kitchen. I decided to focus this episode on cooking with leftovers because, like many of you, I really dislike wasting food. I believe that even with limited ingredients, home cooks can get creative by pairing seasonings selectively and matching them based on the type of food—whether it's a carb, meat, or vegetable.

I’ll also share a story from a recent family gathering in Maryland, where I cooked for my sisters using a riff on a roasted chicken recipe they hadn’t tried before. Normally, I make it with sage, rosemary, and soy sauce, but this time I decided to mix things up by using rosemary, garlic, and soy sauce instead. The result? It turned out extraordinary, and my family loved it!

In today’s episode, I want to encourage you to step outside the recipe box, trust your instincts, and get a little adventurous in the kitchen. You never know—you might end up with something extraordinary too.

Get ready for a delicious journey in this podcast, where I share the excitement of bringing homemade lunches back into my routine! I'll take you through last week's mouthwatering creations and give you a sneak peek into the upcoming week's irresistible menu. Plus, we’ll dive into the vibrant world of vegetarian Indian cooking with *Simple Authentic Indian Cuisine* and savor the timeless, flavorful dishes from Ina Garten’s *Go To Dinners*. It's going to be a feast for your taste buds!

Below are the some the links for this week's menu

1. Cabbage Stir Fry (Patta Gobhi Ki Sabzi) with Jerk Legs with Roasted Asparagus
Recipe https://ministryofcurry.com/patta-gobhi-ki-sabzi/

Roasted Jerk Chicken Recipe
https://www.youtube.com/watch?v=d2jpihP_hB8


2. Aloo Gobi - Cauliflower and Potatoes and Basmati Rice-
Book ISBN: 9783910634251 Simple Authentic Indian Cuisine page 33


3. Beef Lentil Soup -
Recipe: https://www.allrecipes.com/recipe/165843/beef-and-lentil-soup


4. Classic Caesar Salad from Bon Appétit with Shrimp
Recipe: https://www.bonappetit.com/recipe/classic-caesar-salad


5. Grilled Chicken Breast with Black Bean Garlic Sauce and String Beans Thursday night
Black Bean Garlic Sauce https://amzn.to/47MYIQj