This week’s cooking included batches of:
- Indonesian Marinade for Tofu and Chicken
- Broiled Tofu
- Baked Chicken
- Steamed Baby Bok Choy
- Roasted Boneless Leg of Lamb
- Smitten Kitchen’s Gingerbread Apple Upside Down Cake
I started by making two batches of Indonesian Marinade — one for marinating and then broiling some tofu for Mr. Batch; and one for marinating and then baking some chicken breasts for myself:
Next, I roasted a batch of delicata squash slices. These squash are usually only available briefly because of their delicate skins, which is one reason why I love them — the skins are so delicate (hence, the name) that you can eat them! I scrubbed the squashes, sliced them in half and removed the seeds, and then brushed them with a bit of olive oil and sprinkled with salt & pepper, and baked them on a sheet pan at 400-degrees F for approximately 35 – 45 minutes (flipping them over, half-way through the roasting):
While those roasted, I prepped this week’s “Frittata,” which included a chunk of previously frozen wilted greens + Slow Roasted Tomatoes (from my September 14th post) and 1/3 of a pound of previously cooked and frozen breakfast sausage. This combination is one of my favorites for my weekly “Frittata.” Once the delicata squash slices were out of the oven, I lowered the temperature and baked my “Frittata.”
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(not pictured) At this point, I broiled the marinated tofu, and then baked the marinated chicken breasts.
Next, I focused on our Veggie Snacks for the week, and used my big ol’ wok to very briefly cook some snow peas. I combined those snow peas with chunks of red cabbage, carrot sticks and cucumber slices (the cucumber was graciously given to me from my friend Lynne’s garden out at the Irondequoit Bay):
Our Fruit Snacks for this week will be red grapes:
Once the snow peas were finished cooking, I quickly rinsed my big ol’ wok and then used it for a batch of Steamed Baby Bok Choy. Isn’t the last picture below on the right cool?
(not pictured) With the Steamed Baby Bok Choy finished, I rinsed my big ol’ wok and then cooked a batch of cauliflower rice in a bit of sesame oil and green onion.
Once the oven was free with the tofu and chicken out, I prepped and then Roasted a Boneless Leg of Lamb:
While that roasted, I cooked a batch of white rice on the stovetop for Mr. Batch. This picture shows the Broiled Tofu cooling, to the side of the stove:
My lunches this week will be Roasted Boneless Leg of Lamb with roasted delicata squash slices and fresh spinach, which will wilt when I reheat everything in the microwave:
While I stored the food into individual containers (for ease in transporting to work), I baked Smitten Kitchen’s Gingerbread Apple Upside Down Cake for Mr. Batch to take to his group meeting:
As the tagline says, “Make a lot. Freeze some. Now go play!”
(Hover over the images below to reveal the captions) We had a big week for play & fun, starting with a lecture by Andrea Wulf about Alexander von Humboldt. Then, it was the University of Rochester’s “Meliora” Weekend (their homecoming), so we attended the campus-wide picnic which included a concert by the University Provost, and talks given by documentarian Ken Burns and also NIH Director Francis Collins, who was introduced by our Congresswoman Louise Slaughter. The fun concluded with a concert by Tony Bennett at the Eastman School of Music’s Kodak Hall. What a treat! At 90 years old, his show was still out of this world! He concluded with “Fly Me to the Moon,” that he sang, unaccompanied and it.was.amazing!