Thursday, November 14, 2013
One of my friends just emailed me a recipe and I completely lost my will to work for a minute.
I have been making a list for a week. I am now up to six different things I want to cook this weekend. I have to slow my roll because I cannot eat all of this food! :) I have been to the grocery store three times since Sunday. I keep coming up with more but I .... have .... to .... stop. For heavens sake in twelve days I'm headed to New York for a week so I have to stop the madness! I haven't even started baking bread yet but since I'm not eating a lot of grains except Ezekiel I might pass on that again this winter. I don't know my fans are clamoring for it. :)
Spinach and italian sausage lasagna
Roasted baby bell peppers
Beef stroganoff (not all that healthy but I'm craving it)
Sweet potato ground beef hash
Apple, onion, cheddar strata (for Sunday dinner with the family)
Chicken with tomatoes and garlic
Not to mention the marinara sauce and beans I am making, portioning and freezing and the proteins I have to grill. I took two packages of chicken breast and the italian sausage for the lasagna out of the freezer this morning to thaw.
The apple strata is all my creation and the rest of them are different recipes revised to my liking except for the chicken with tomatoes which is really just a lightened up version of a Ree Drummond recipe. (read no butter & white meat)
It's a good thing that most of this stuff freezes. I've been eating bean soup for dinners most nights this week and I still have some left so I will portion and freeze that in freezer bags. I have to be careful though because I tend to freeze it and forget it which means I'm tossing it a few months later when my freezer gets jammed. I'm lucky that I don't get bored with eating the same thing so if I do cook a big pot meal I am happy to eat it until it's gone. This week's soup was simpler than most of the recipes. I just cooked three cups of beans in the slow cooker and added seasonings and a can of whole tomatoes chopped up for the last few hours. It was a little spicy like chili and it was good by itself or with a little masa harina cooked into it to thicken it up and with a tbsp of shredded cheese on top.
I cook beans every weekend or every other weekend in the winter depending on what I have left. Basically I mix together a bunch of different dried beans and portion them in baggies, then when I'm ready I pull out a baggie and boil them for ten minutes to release the toxins from the kidney beans, soak them for a couple of hours, boil them on low boil for an hour then throw them in the slow cooker on low. Once they've cooked to a reasonable doneness I throw in my other ingredients. I used to put the chicken or chicken sausage or ground beef or whatever in with the uncooked beans but I've found that the beans cook better and become more tender if I wait. If I do add the meat now I've roasted, baked or grilled it first and then I just add it to the beans with some water and whatever seasonings strike my fancy and let it all simmer on low for a few more hours to blend the flavors. My go to is this dried vegetable and herb blend I get in bulk form a spice shop at our famous Soulard Farmers Market. GREAT stuff!
Okay enough distractions it's report time!