Recipes for when you're riding that first-time-at-Costco-in-five-years high
I'm sorry, though, I draw the line at Costco gutters. Gutters????
Hello, chefs.
You all know I’m a budgeting queen. I have spreadsheets that I update weekly with every single thing I purchased over the previous seven days. I can tell you how much I spent at bars in 2018, or on pet supplies in 2015, or travel last year (🥴). I’m not a naturally frugal person; if I have money, it shall be spent. So being an obsessive budgeter is my only hope for not torpedoing my family into financial ruin.
Budgeting with another human is a whole new ballgame, though. Trying to find a way to combine some finances without creating resentment or secrecy feels like a complex enough task that there would be a manual or something, but nay. We’re all left to figure it out on our own.
We’re going the monthly money meeting route, where each month we collectively set a budget for the categories of spend that we share, big purchases we want to make or save for, and how we want to allocate savings and investments in general. We’re only one meeting down on this ~journey~ but I’ll tell you that it was actually a really lovely way to connect and create some shared excitement and buy-in about our financial future.
Anywho! This month’s money meeting resulted in us purchasing a Costco membership and making our maiden voyage to the land of chicken bakes and $5 toothpaste packs. I haven’t been in years and I forgot how annoyingly magical that place is. Is there a word for the feeling you get when you throw a 6-month supply of toilet paper into your cart for the price of one pack at the Kroger?
On the food front, though, I generally feel like shopping for food at Costco just makes you consume more, particularly the fresh food. Pantry items and frozen stuff, though? Hell yeah. So this week, here’s two recipes that’ll be heavy on the rotation with my full freezer and pantry.
What’s on your Costco list? What should I stock up on next time?
-Faith
Chili crisp ramen noodles with shrimp, green beans, and cabbage (or whatever vegetables you want)
My college girlfriends lit the group chat UP last week with NYT Cooking recommendations, and I realized how sweet it is that this is like the 2023 version of our grandmothers trading recipe cards. Cute! My friend Becca shared this ramen recipe that I’ve dumbed down here and can confirm, it is unbelievably good. This recipe will serve 2:
Boil the noodles from 2 packets of Maruchan raman for 2 minutes, then strain.
In a frying pan, heat a bit of oil and cook a handful of thawed shrimp (gotta use that Costco bag, baby!). Season with salt. Remove onto a plate.
In the same pan and oil, char up some trimmed green beans. I like to go heavy on the veg here! Add some shaved cabbage and cook until wilted. Add a spoonful each of minced garlic and ginger and cook until fragrant.
Reduce heat to low and add the noodles back, stirring and cooking just until warm. Add a spoonful or two of store-bought chili crisp and mix to combine. Serve topped with the shrimp and some sesame seeds.
As always, use whatever you have here for veg and protein! Leftover chicken, snap peas, kale or chard, broccoli…anything goes.
Chicken and artichoke stew
This was a “whoa, what?” recipe for me, as in I made it and was pretty dubious it would be good until I tasted it and said “whoa, what?” I will be making this forever and ever with all of the chicken thighs, garlic, frozen spinach, and jarred artichokes that Costco has to offer.
In a dutch oven or large pot, melt 2 tbsp butter over medium-high. Add one diced onion and cook until soft. Add 3 diced celery stalks and do the same. Season with salt and pepper. Add 8 smashed garlic cloves (yes, 8! It’s cold season people!)
Add 2 cups of chicken stock and 1 cup of white wine (or you can make it a solid 3 cups of stock, but the white wine gives it a nice little bite). Bring to a simmer.
Add 4 boneless, skinless chicken thighs (no need to chop), the juice of 1/2 lemon, and red pepper flakes to your liking. Season with salt and pepper and bring the whole thing to a boil.
Reduce to a simmer. Leave uncovered and simmering for ~20 minutes.
Add 1 10-oz package of frozen spinach and 1 12-oz jar of marinated, drained artichokes. Turn heat up a bit to bring it back to temp and continue simmering for 15 minutes.
Shred the chicken and adjust seasonings as you like. Serve with fresh grated parm and a dollop of plain greek yogurt to add some creaminess.