satsumaimo muffins & this week’s meal plan

We were pretty successful last week! The chicken chow mein got pushed out to Saturday, replaced on Friday by a quick meat sauce pasta, but otherwise we stuck to the plan. I cleared the fridge and tried a stuffed mushroom recipe that went over well (although the kiddo prefers them sautéed). Our little Halloween party was rescheduled to Sunday, so we had a taco rice buffet and barely had room to think about dinner last night. It was a great meal for a casual party though – prep was fast and easy, people could customize to their taste, leftovers are minimal and easy to use up. 

this week’s meal plan

If this week had a theme, it would definitely be comfort food. A friend is coming to stay with us for a few days, then mochi wants to make curry so there isn’t too much cooking to be done.

Here’s what I have in mind:
– Monday – soup and grilled cheese sandwiches
– Tuesday – grab something while st Disney Sea (!!)
– Wednesday – mochi makes curry
– Thursday – curry doria
– Friday – pasta carbonara

We won’t need to do a big shop this week, just some fresh bread today and meat on Wednesday, plus some milk and eggs as the week goes on. Our breakfasts will probably be easy, too. I might even make a batch of these muffins to eat on the way to Disney tomorrow morning:

recipe: satsumaimo muffins

This recipe is translated and modified from this one I found on cookpad. It’s seasonal, quick and the kiddo loves making them. My only caution is that “hotcake mix” is a very Japanese ingredient and I’m not sure if it would work the same with a pancake mix bought overseas.

– 100g satsumaimo, skin removed (sometimes we use a little extra for the topping)
– 10-20g sugar
– 30g oil
– 60g milk
– 100g hotcake mix
– black sesame seeds (optional)

– Set oven to 180° C
– Cube the satsumaimo (about 1cm) and put about 50g in a bowl to be mashed, reserving the rest
– I like to set the whole bowl on my kitchen scale and measure the ingredients directly into it; add the sugar, oil, milk and hotcake mix, stirring to combine
– Add about half of the reserved satsumaimo cubes and a sprinkling of sesame seeds, stirring gently to combine without breaking the cubes
– Spoon the mixture into 6 muffin cups, topping with the last of the satsumaimo cubes and a sprinkling of black sesame
– We cook ours until they’re golden brown on top, about 15 minutes

The muffins are petite, so the kids usually eat them with greek yogurt and some fruit. I also think they’d make a great lunchbox treat, especially if you baked them in a cute little silicone cup that could go straight into the bento box.

I hope you have a great week!
kuri xx

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