Beef Brisket, Green Lentils, Baked Chicken Thighs, Double Chocolate Banana Bread

For this week’s cooking, I made:

 

I started by pre-heating my oven to 400 degrees Fahrenheit and then simultaneously roasted some carrots, fennel, beets & chicken thighs and braised some leeks.

 

IMG_4159
Carrots, fennel and beets roasting alongside Baked Chicken Thighs.

 

First, I added 2 Tablespoons of olive oil to the bottom of a 9×13″ baking pan and distributed it evenly along the bottom of the pan. I added 1 pound of peeled, large-chopped carrots and 2 bulbs of chopped fennel. I sprinkled 1 teaspoon of salt over the carrots and 1 teaspoon of salt over the fennel all  & several grinds of freshly ground black pepper over each, and shook the pan bake and forth (gently), to distribute the oil & seasonings. I put those in the oven on the top shelf and roasted them, uncovered.

IMG_4158
Carrots & fennel, ready to roast

 

Next, I rinsed 10 medium-sized beets, pierced their skin shallowly with a knife, and put them in a foil-lined baking dish (for easier clean-up later). I added the pan of beets next to the carrots & fennel already roasting in the oven.

Then, I prepped a batch of Oven-Braised Leeks and added those to the lower shelf in the oven.

11
Oven-Braised Leeks

 

Finally, I prepped a batch of Baked Chicken Thighs and added those next to the Oven-Braised Leeks on the lower shelf in the oven.

IMG_4155
Baked Chicken Thighs

 

While those baked & roasted & braised in the 400-degree F oven , I cooked a batch of Lentils for My Love on the stove.

12
Ingredients for Lentils for My Love

 

And while the lentils cooked and the chicken & vegetables roasted & braised … on a separate burner on the stove, I quickly sautéed 1/2-pound of bacon end-pieces. When they were finished, I pulled the bacon pieces and allowed them to cool on top of a paper towel (which absorbed excess fat) and drained almost all of the fat from the pan into a mug of bacon fat I keep in the fridge.  I left a little (approximately 1 Tablespoon) in the pan. I quickly wilted approximately 1 pound of chopped Tuscan kale pieces (woody stems removed) in the bacon fat, tossing to distribute the fat (read: flavor) as the kale wilted.

13
Breakfast ingredients for me this week: 1 fried egg over a bed of kale & bacon

I portioned the kale into individual containers, and distributed the bacon. Each morning, I will fry 1 local cage-free, pasture-raised egg in Kerrygold brand butter (made from the milk of pasture-raised cows) and have it with the kale & bacon.  I will do this while I hot-roller my hair (if you haven’t already, check out my profile pic on Instagram — thebatchbitch.  Ever the fan of multi-tasking!!!)

 

After a quick wash of the same wok that I used to sauté the bacon and wilt the kale, I prepped some Sautéed Broccoli Slaw & Shaved Brussels Sprouts.

IMG_4163
Sautéed Broccoli Slaw & Shaved Brussels Sprouts

 

By this point, the Baked Chicken Thighs and roasted & braised vegetables were done, so I set those aside to cool, along with the Sautéed Broccoli Slaw & Shaved Brussels Sprouts and the Oven-Braised Leeks.

 

IMG_4166
Roasted carrots & fennel, cooling alongside the Sautéed Broccoli Slaw & Shaved Brussels Sprouts & Baked Chicken Thighs

 

13
Oven-Braised Leeks

 

I left the beets in the oven since they were not soft yet when pierced with a knife, and turned the oven down to 300 degrees Fahrenheit and started working on a batch of Meltingly Tender Beef Brisket.

01E
Meltingly Tender Beef Brisket

 

The Lentils for My Love were finished.

13
Lentils for My Love

I transferred them into a separate container to cool. After a quick rinse of that pot, I used it again to boil some yukon gold potatoes. I have a lot of thyme and onion on-hand, so I added some to the pot, to flavor the water the potatoes cooked in.

08
Boiled yukon gold potatoes with onion & thyme

 

After about 45-minutes, I checked the beets and they were finally soft when pierced with a knife.  I let them cool, and once no longer hot, I used a pairing knife to peel & slice them.

IMG_4196
Roasted beets

 

While the Meltingly Tender Beef Brisket braised, I worked on Mr. Batch’s Vegetarian Sandwiches for his lunches this week.

15
Vegetarian Sandwiches

And prepped our fruit snacks of cara cara oranges and black grapes.

IMG_4161
Fruit snack for this week: cara cara oranges & black grapes

 

Then, prepped our veggie snacks of Citrus & Red Cabbage “Slaw.”

16
Veggie snack for this week: Citrus Red Cabbage “Slaw”

 

Once the Meltingly Tender Beef Brisket was out of the oven, I made a double batch of Smitten Kitchen’s Double Chocolate Banana Bread and baked it in a Bundt pan.

18
Double batch of Smitten Kitchen’s Double Chocolate Banana Bread

 

Mr. Batch takes my weekly baked treats to the students in his lab and his lab tech, and I take portions to wonderful people who I love.

While that baked, it was time to portion into little boxes of deliciousness and clean-up.  **This week, within each recipe I have added the notes of portioning into individual servings and refrigerating/freezing.**

 

Breakfasts for me this week will be a fried egg, over-medium, on a bed of kale & bacon.  I will take this with me to work and reheat in the microwave for 30 seconds, and enjoy with a huge mug of green tea. Lunch will be Meltingly Tender Beef Brisket with yukon gold potatoes and braised vegetables.  Here are 2 alternate plating options:

 

Dinners for me will be Baked Chicken Thighs with roasted carrots, fennel & beets; Oven-Braised Leeks; and Sautéed Broccoli Slaw & Shaved Brussels Sprouts.

IMG_4203

 

Mr. Batch eats a banana for breakfast and his Vegetarian Sandwich and some pretzels for lunch.

Mid-afternoon, we both eat our fruit snack and veggie snack.

Dinners for Mr. Batch will be just like my plated dinner, with the exception of a hearty spoon full of Lentils for My Love in lieu of the chicken. He usually follows dinner with a small dish of fat free plain yogurt with Trader Joe’s roasted plantain chips, and some pistachios and seeds (Persian “tokhme” … Google it to learn more about the gorgeous Persian culture).  🙂

 

You may also like

4 Comments

  1. Calm!!!! love that stuff!! I discovered it in San Francisco last year at wholefoods. They had samples of it so I took a “whole” bunch and quickly realized a felt much calmer after a few days of taking it and my digestion was on point. I just ordered a 2*16 oz container from Amazon for 40 something dollars if you are taking it, its cheaper online that in stores.

    Love all the food ideas!!!! Yum, Yum!!!

    1. My acupuncturist recommended Calm. I respond really well to magnesium supplements, too. Have you ever put magnesium salts in your bath? Crazy-good relaxing! Apparently it’s actually best absorbed through your skin, but can be a dietary supplement, too. Here, it’s cheaper via Wegmans than Amazon and I’m so grateful they carry it! SO glad you’re commenting on the blog — thank you! Miss you!!!

  2. Looks so good – I could have an entire plate of nothing but braised leeks and be in heaven. Torturous to read this too close to dinner time (when I didn’t do the prep work like Mrs. Batch)

Leave a Reply