This week’s cooking was divided among Saturday and Sunday to make:
- Bone Broth
- Curried Butternut Squash Soup
- Juiciest Baked Chicken Breasts
- Curried Red Lentil & Quinoa Loaf
- Roasted Pork Tenderloin with Orange & Rosemary
- Steamed Baby Bok Choy
I started on Saturday with a batch of Bone Broth, created in my slow cooker.
While that cooked, I roasted some butternut squash with curry powder, as the beginnings of a batch of Curried Butternut Squash Soup.
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.
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.
While that simmered, I steamed some Baby Bok Choy in an aromatic “bath.”
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.
While all of that cooled,
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.
Our fruit snacks this week are 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.
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!