Asian Pesto to add to Soup, Two Ways; Paleo Korma; Vegan Dhal; Apple Butterscotch Blondies

I absolutely LOVED eating so much delicious food in San Francisco and Portland as I mentioned in my last post … and I absolutely LOVED getting back into the kitchen again this past Sunday!  This week’s cooking included batches of:

(not pictured) I began my cooking session by slicing a block of Trader Joe’s Extra Firm Tofu into thick slabs, and freezing it for a batch of Crispy Baked Tofu.

Next on my list: using my big ol’ wok to cook some vegetables. I started by cooking a batch of broccolini and then rinsed the pan to use again to sauté some sliced baby portobello mushrooms, followed by sautéing some onions. When I was finished sautéing the mushrooms and onions, I added some Asian Pesto (pictured in the upper right corner of the photo with the whole ‘shrooms, below):

I thawed the frozen tofu slices and squeezed excess water from them. I brushed them with sesame oil and sprinkled salt and freshly ground black pepper on both sides, and popped them in the oven to roast, using the method in my recipe for Crispy Baked Tofu:

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Frozen-then-thawed tofu slices, squeezing out excess water to make Crispy Baked Tofu

To read more, press the “Continue Reading” button below and to the right:

While the tofu baked, I also roasted a Spaghetti Squash:

(not pictured) And last for the oven, I chopped a head of cauliflower into florets, tossed them a couple of Tablespoons of olive oil and salt and freshly cracked pepper, and roasted them alongside the Spaghetti Squash and Crispy Baked Tofu.

(not pictured)  Simultaneously, on the stovetop, I boiled a batch of fingerling potatoes, and then rinsed that pot to use it again to cook a batch of white rice.

As the rice cooked, I diced half an onion and gathered the ingredients for a batch of Dhal. Once the rice was finished cooking, I rinsed that pot again and used it to cook the Dhal:

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Ingredients for a batch of Dhal

While the Dhal cooked, I diced another onion and gathered the ingredients for Paleo Korma, and then cooked the Paleo Korma in a separate pot on the stovetop:

Once the Spaghetti Squash, Crispy Baked Tofu and roasted cauliflower came out of the oven, I lowered the temperature and baked a batch of “Frittata.” This week’s included breakfast sausage, mushrooms, and wilted spinach — all that I had previously cooked big portions of, then divided into thirds, frozen, and then thawed:

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Breakfast sausage, mushrooms, and wilted spinach for a batch of “Frittata”

Next on the prep list: our Fruit Snacks for the week — golden pineapple + pomegranate seeds. The pictures below show how I de-seed pomegranates, immersed in water, to keep the juice from spattering:

Onward to the Veggie Snacks for the week: sliced carrots and baby bell peppers, with tomatoes. Each morning I will add just a smidge of Red Wine Vinaigrette to each container:

For Mr. Batch’s Group Meting this week, I’ll send Apple Butterscotch Blondies:

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Ingredients for Apple Butterscotch Blondies

While those baked, I portioned our meals into easy-to-grab-and-go containers. Mr. Batch eats just a banana for breakfast each day. My breakfasts will be “Frittata” and some Bone Broth that I had previously made with chicken and frozen. Just four portions because I am going to get back to my intermittent fasting on Wednesdays and Saturdays:

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I am developing gluten-free lunches for Mr. Batch, so this week he will have Dhal with roasted cauliflower, fresh spinach that will wilt when everything is reheated, and a Trader Joe’s “Masala Burger” cut-up on top (versus a Vegetarian Sandwich):

My lunches will be Paleo Korma with beef, boiled fingerling potatoes and roasted cauliflower that I will have with broccolini. I created two portions with all components, two portions with just the potatoes and cauliflower, and then froze the rest of the Paleo Korma to thaw later in the week, to keep it fresh(ish).   🙂  Just four portions because I am going to get back to my intermittent fasting on Wednesdays and Saturdays:

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My lunches of Paleo Korma with beef, boiled fingerling potatoes and roasted cauliflower that I will have with broccolini

Our dinners will both be soups with Asian Pesto, with differing broths, proteins & starches, but the same vegetables. This photo shows all components for both dinners, and the details below show how I created a Vegan version for Mr. Batch and a Paleo version for me:

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Components for our dinners: a Vegan version for Mr. Batch and a Paleo version for me

Dinners for Mr. Batch will be Trader Joe’s Miso Broth, with Crispy Baked Tofu, white rice, sautéed mushrooms and onion with Asian Pesto, and baby kale that will wilt when all of it is reheated:

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Dinners for Mr. Batch will be Trader Joe’s Miso Broth, with Crispy Baked Tofu, white rice, sautéed mushrooms and onion with Asian Pesto, and baby kale that will wilt when all of it is reheated

My dinners will be Bone Broth that I had previously made with chicken and frozen, some of the intentionally-made-extra-and-frozen chicken that had been marinated with Indonesian Marinade for Tofu and Chicken (October 18, 2016 post), Spaghetti Squash, sautéed mushrooms and onion with Asian Pesto, and baby kale that will wilt when all of it is reheated. The Spaghetti Squash strands reminded me of ramen!

As the tagline says, “Make a lot. Freeze some. Now go play!”  Mr. Batch and I have been taking it a bit easy, getting out to enjoy the beautiful foliage, including a 14-mile bike ride with our friend Mark, as well as some raking, which I actually (thankfully!) enjoy.  We’ve been cleaning-out closets and going through old mementos from our 6+ years together — lots of laughs!  And we watched a great movie that we’d recommend, especially if you like foreign/art-house films: Hunt for the Wilderpeople. I’d like to close with a virtual “hug” to you all, and to thank you for reading my blog and being a part of this cooking & reflective journey with me!

 

 

 

 

 

 

 

 

 

 

 

 

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