I shut down my part-time, home-based law office and returned to work, full-time in an office setting in mid-September. Out of necessity, I’ve had to adjust my cooking habits. I tried having a rough outline of what I might like to cook throughout the week. I tried cooking a bunch of stuff over the weekend. I like to cook – a lot. However, I’ve discovered that I like to cook one meal at a time, not three or four. That, my friends, is what I call backbreaking labor (to be specific I feel it in the thoracic spine), and moreover, it’s precisely why I will stick with the practice of law.
Anyway, here’s the low down on my cook-a-thon from last week.
I had me some big plans.
I oven roasted 3 sweet potatoes and 2 eggplants.
I defrosted 2# of ground lamb, a 5# whole chicken (Gardner Farms), 2# of beef kabob meat (Swift Level), 1# pork sausage (Red Wing Farm), 2# boneless, skinless chicken breasts (Johnny’s), and 1# bacon (Johnny’s)
Chicken breasts – poached on the stove top for chicken salads later in the week.
Beef – pressure cooker beef stew from Mark’s Daily Apple. Recipe tweaked as follows: added a parsnip; used 2 C chicken broth and 1C red wine in place of beef broth.
Pork: cooked it up with 2 small, diced green peppers, 1 diced yellow onion, 3 minced cloves of garlic, thyme, sage, sea salt and red pepper flakes. To that mixture, I added 1.5 of the previously baked sweet potatoes (after removing the skin and cutting the flesh into cubes).
Lamb – I made Curried Meatballs from Everyday Paleo. The recipe calls for beef but I used lamb because I wanted to use lamb. Also, I doubled the sauce recipe because my family is saucy.
Sunday Dinner – Curried Meatballs, salad with red wine vinaigrette
For lunch, Cliff and I took meatballs, salad, and a crisp York apple (Morgan Orchards). We pack our lunches for the next day as we’re cleaning up dinner.
Dinner – Pressure Cooker Beef Stew and Brussels sprouts. For the sprouts, I cooked up about a half pound of bacon lardons in my iron skillet. I removed the bacon to paper towel-lined plate to drain and also removed most of the grease from the pan. Then I added the washed and trimmed sprouts to the pan and sautéed them in the remaining bacon grease. When they were almost done, I poured in about ¼ C of balsamic vinegar and let that caramelize a bit. Then I added ¼ C chicken broth and
let it cook down. Finally, I added about ½ C chopped sundried tomatoes, the cooked bacon, salt, black pepper and red pepper flakes.
I had the pork sausage and sweet potato mixture (from Sunday) for lunch (and breakfast and then for breakfast the next day too!).
For dinner, I cooked up some more bacon lardons and hard boiled some eggs. I made 2C mayonnaise in my food processor and used it to mix up a big batch of ranch dressing. Then I diced up my poached chicken and assembled a chicken salad platter with romaine lettuce, chopped green onions, shredded carrots, chopped cucumbers, chopped yellow peppers, 4 chopped hard boiled eggs, the bacon and of course, the chicken.
I also made a batch of pumpkin muffins after dinner.
I had chicken salad lunch with ranch dressing for lunch.
For dinner, I roasted the chicken. I used this recipe but instead of using butter, I rubbed the chicken generously with olive oil. This worked out because all we had that night was Jack’s soccer practice/Cliff’s coaching duties. We ate dinner when the fellas got home at 7:30. Our normal dinner time is 7:00 or 7:30 because we prioritize eating together as a family.
In addition to the chicken, we had Cauliflower, Carrot and Parsnip Puree from NomNom Paleo left over Brussels Sprouts.
I had a hot lunch date with my main man. We went to Ellen’s and got special salads
with double chicken and two dressings, hold the bread. Then we went to the Peanut Shop and spent our life’s saving on dark chocolate covered almonds. That was a poor choice for many reasons…
Leftovers for dinner!!! My favorite! I put out left over chicken, beef stew, veggie puree, and Brussels sprouts, along with cut up fresh red and yellow peppers and carrots. I also set out a plate of chopped romaine lettuce and our homemade ranch dressing and red wine vinaigrette for a salad option. Finally, I had a pound of Joe’s smoked salmon so I put that out too.
For my lunch, I packed a salad from the previous night’s fixings and topped it with a mess of smoked salmon. I took that with some more of the left over ranch dressing.
Dinner – we got some crummy Mexican takeout. I ate a bunch of corn chips which weren’t good enough to be worth it. I should have just made hamburgers. Lesson
Tune in next week for more not-so-exciting news on Kinney family sustenance!