Bone Broth, Butternut Squash Soup, Baked Chicken, Lentil-Quinoa Loaf, Rosemary-Orange Pork

 

This week’s cooking was divided among Saturday and Sunday to make:

 

I started on Saturday with a batch of Bone Broth, created in my slow cooker.

Beef broth using marrow bones
Bone broth using beef marrow bones

While that cooked, I roasted some butternut squash with curry powder, as the beginnings of a batch of Curried Butternut Squash Soup.

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Roasted Curried Butternut Squash

While the squash roasted, I made a batch of brine from Well-Fed’s “Best Chicken You Will Ever Eat” and brined some chicken breasts overnight in the fridge.

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Prepping the brine from Well-Fed’s “Best Chicken You Will Ever Eat”

 

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Brining chicken breasts using the brine recipe from Well-Fed’s “Best Chicken You Will Ever Eat”

Last, I found a pretty bottle in which to infuse some apple cider vinegar with herbs that needed to be used up: rosemary, thyme & basil, a few peppercorns, and a garlic clove or two.

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Herb- & garlic-infused apple cider vinegar

On Sunday, I finished the Curried Butternut Squash Soup, using the Bone Broth.

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Ingredients to make Curried Butternut Squash Soup
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Pureeing the finished Curried Butternut Squash Soup

While that simmered, I steamed some Baby Bok Choy in an aromatic “bath.”

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Aromatic “bath” for steaming baby bok choy
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Steaming baby bok choy in an aromatic “bath”
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Steamed baby bok choy

After a quick rinse, I used the same pan to cook some broccolini. Then a quick rinse and the same pan to sautée a bag of Trader Joe’s Cruciferous Crunch.

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Sauteed “Cruciferous Crunch” from Trader Joe’s

While all of those were cooking, I baked a Curried Red Lentil & Quinoa Loaf, using leftover Curried Red Lentils & Quinoa from the freezer.

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Straining a batch of (previously frozen) Curried Red Lentils & Quinoa

 

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Curried Red Lentil & Quinoa Loaf, ready for baking

I shared the oven space with this week’s Spinach, Raw Onion & Boursin Cheese “Frittata”, as well as the Juiciest Baked Chicken Breasts. While those baked, I boiled some yukon gold potatoes.

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Spinach, Raw Onion & Boursin Cheese “Frittata”

Once the Juiciest Baked Chicken Breasts, Curried Red Lentil & Quinoa Loaf and “Frittata” were out of the oven, I roasted a Pork Tenderloin with Orange & Rosemary.

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Roasted Pork Tenderloin with Rosemary and Orange

While all of that cooled,

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I marinated some crudite vegetables in my herbed apple cider vinegar. For our veggie snacks this week, each day I will portion some marinated celery-cucumber-carrot mix, add a quartered small tomato, and 1/8 of an avocado. I will add a splash more of the herbed apple cider vinegar, some salt & pepper, and shake it all up to distribute the flavors.

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Veggie snack of marinated celery-cucumber-carrot + avocado & tomato

Our fruit snacks this week are organic valencia oranges + organic strawberries.

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Fruit snacks of organic valencia oranges + organic strawberries

 

Time to portion and store:

Breakfasts for me: Spinach, Raw Onion & Boursin Cheese “Frittata” over
sautéed Trader Joe’s Cruciferous Crunch vegetables. I reheat each day in the microwave at work for 30 seconds.

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Spinach, Raw Onion & Boursin Cheese “Frittata” over sautéed Trader Joe’s Cruciferous Crunch vegetables

Lunches are Juiciest Baked Chicken Breasts with steamed broccolini & Curried Butternut Squash Soup. I portion 3 days’ worth of the chicken & broccolini, then freeze the rest of the chicken. I freeze all of the portions of soup — more portable, frozen!

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Juiciest Baked Chicken Breasts with steamed broccolini & Curried Butternut Squash Soup

Dinners this week: Roasted Pork Tenderloin with Orange & Rosemary with boiled yukon gold potatoes & Steamed Baby Bok Choy for me.

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Rosemary-Orange Roasted Pork Tenderloin with boiled yukon gold potatoes & Steamed Baby Bok Choy

Curried Red Lentil & Quinoa Loaf with boiled yukon gold potatoes & Steamed Baby Bok Choy for Mr. Batch.

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Curried Red Lentil & Quinoa Loaf with boiled yukon gold potatoes & Steamed Baby Bok Choy

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2 Comments

  1. Hi Brenda! I made your coconut curry lentils last week and they were delicious! I never add coconut milk to my lentils, and the subtle flavor complexity was a great addition. I’m looking forward to more lentil recipes!!

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