I was inspired to write a blog when I thought about all the food I was going to cook this weekend. I have a couple of new snacks I am taking to work and I also cook a huge batch of something to eat all week for dinner.
I need to get my snacks and lunch all ready to go (prepped and in containers) on the weekend, because I know from experience I will just not get it done if I leave it to the night before. Thanks to Taty's blog about eggs www.sparkpeople.com/mypa
I was reminded how good eggs are for you and they are *protein* which I am trying to eat more of. I'm planning to buy some omega 3 eggs and hardboil them and take one or two to work each day (I will peel them at home and put them in containers).
This week I discovered a great snack or addition to lunch - roasted squash. I just cut an acorn squash in half, scooped out the seeds, put it cut side down on a non-stick pan and roasted it until tender. When it was cool, I just scooped out the flesh into 2 containers. I thought I would miss butter or at least salt, but no - it was deliciously nutty and sweet and only about 180 cals per half a squash. I think I will divide 1 squash between 3 containers next time to make the calorie count a little lower.
My standby for lunch is tofu with peanut sauce. I use Mandarin pressed tofu (I think this may be a local food - don't know it's availability outside Vancouver) which comes in 400g packages neatly divided up into 100g pieces. I dice up 100g , put it in a container and pour about 1/3 cup of peanut sauce on it. This sounds like a lot, but I make a peanut sauce that uses hot water, so that makes it go a long way without too many calories. Sorry, I don't use a recipe, but I always include peanut butter, ginger, soy sauce, rice wine vinegar and sesame oil. Sometimes I add garlic, onion or curry paste (mild). I have to recalculate the calories every time I make it - this week the tofu and peanut sauce had about 360 cals per serving.
Last weekend I made a wonderful beef stew with lots of ginger in it. I didn't buy enough beef though, so it only lasted me a couple of days. This weekend I think I am going to make something similar with chicken. I don't use recipes for stew, but I discovered that all stews taste much better if you brown the meat first, something I didn't always bother with in the past. I always add lots of onion and celery, to bulk it up, and usually spinach or kale as well. I like to add thin slices of ginger which become tender and mild during the cooking, and usually a whole head of whole garlic cloves which also become very tender. It sounds like a lot of garlic, but because the cloves are whole the garlic taste is very mild and sometimes nearly undetectable. I use a Dutch oven. I brown the meat and saute the onions and celery on the stovetop, then dump in everything else and put it in the oven for a couple of hours at least.
Now I better make a shopping list while I'm thinking about all this!