Jan. 25th, 2009

wojelah: (Default)
I have the cold of death, so very little of note occurred this weekend, but I did manage to spend some quality time in the kitchen after a quick trip to the store.

[livejournal.com profile] smittywing  suggested that I try this idea of mini-meals, and she is as usual made of win - for me, at least, they work really well for coping with the work day.  I'll take a bunch of little things - some fruit or a little applesauce, some veggies and hummus, some olives, some Babybels or some Laughing Cow wedges, yogurt (to which I am becoming a reluctant convert now that you can get individual servings of Greek yogurt), a salad with something interesting tossed on top - that kind of thing, and nosh over the course of the day.  Result: I'm not tempted to seek out snacks in the office kitchen and I'm not hugely ravenous when I get home.

Because I'm curious: what do y'all snack on?  I am not a fan of nuts, except pecans, so those are a no go, but I don't want to get bored.

I'm also working through the recipe ideas you all graciously suggested, as well as some others that have cropped up online along the way.

For this week's dinner:

Slow-cooker rump roast - sear a rump roast, chuck it in the crockpot with broth of some kind (I only had  vegetable ready to hand), onions, mushrooms, and some red wine. Cook approx. eight hours/overnight.

[livejournal.com profile] omglawdork 's lentil recipe - I fail because I lack coriander, but even without, it's fantastic.  I used fresh spinach because that's what I had, and just wilted it in with the rest of the veggies.  Next up will be [livejournal.com profile] r_becca 's lentil/beef casserole.

This mushroom sauce recipe from Apartment Therapy - A couple of notes: I do not have a skillet large enough to cook the mushrooms as suggested in the recipe AND make the sauce while all the mushrooms are in there. So I cooked the mushrooms and added the garlic/herbs/onions in a frying pan.  I drained off that liquid and added it to the white wine/dried mushroom broth used to make the sauce, then made the roux and sauce and did the thickening in a separate sauce pan.  I tossed it all back together in the frying pan and kept it on gentle heat for awhile so all the flavors mingled.  It is -fantastic-, and I am going to toss it with a whole bunch of quinoa, so I'll have a whole meal, protein and all.   [livejournal.com profile] omglawdork  made the Broccoli-Feta pasta sauce from the same site this weekend and reports that it is also awesome.

ETA: It is excellent with quinoa. When I reheat, I will likely add a little Parmesan cheese and possibly a shot of Tabasco.  I would like to freeze it, but I'm not sure it will reheat well from frozen.  I think it will also make a good side for the slow-cooker roast.

ETA ETA: [livejournal.com profile] omglawdork 's google-fu has determined that quinoa freezes just fine. So that's another win.

ETA 3: Brain like a sieve, me.  Another super easy snack:  Take frozen edamame and cook per the package (basically, boiling for 5 min). Drain, rinse, drain. Toss with a little salt, a little cumin, a little lime juice. Fantastic.

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wojelah

May 2009

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