Mixed Grain Loaf; “Zoodles”; Shakespeare Festival

This weekend we joined Mr. Batch’s mother in Stratford, Ontario for the annual Shakespeare Festival (some pictures below), so my food prep is minimal and we are relying on lefties from the freezer. This week’s cooking included:

Before leaving town, Mr. Batch and I had time for a trip to the Rochester Public Market, where we bought locally grown, organic carrots, sweet peppers, potatoes, corn, onions, cucumbers, and tomatoes.

When we got back into town, I started by making this week’s “Frittata” (not pictured) which included the other half of the pound of breakfast sausage I cooked last week and froze, along with 1/2 of a bag of thawed, frozen spinach that had the excess water squeezed from it.  While that baked, I worked on a Mixed Grain Loaf for Mr. Batch’s dinners:

Ingredients for Mixed Grain Loaf

With the “Frittata” and the Mixed Grain Loaf  baking simultaneously in the oven, I boiled some potatoes (not pictured), and then cooked 4 ears of corn. I cut the kernels off the cobs, and then combined them with chopped carrots, sweet peppers, red onions, cucumbers and some de-seeded tomatoes. Each day for our Veggie Snack, I will pour a splash of the brine from our friend Dave’s homemade dilly beans over this mixture.

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

Then I worked on our fruit snacks for this week, which are Ontario peaches and plums that we bought while in Stratford:

Mr. Batch’s lunches this week are going to be his favorite TJ’s Vegetable Masala Burger  Vegetarian Sandwiches:

Mr. Batch’s Vegetarian Sandwiches for his lunches

My lunches (not pictured) will be previously cooked Rosemary-Lemon Chicken with boiled potatoes and fresh spinach and baby kale.  You may remember me prepping the Rosemary-Lemon Chicken in the 08/17/16 post and mentioning we would be out of town, so I was working in advance.  This is the beauty of big batch cooking that you can cook when you have time / freeze / then thaw / so you can go play!

Our dinners this week will be proteins, served over “zoodles.” We are very late to the “zoodle” scene, and I’m sorry we have waited!  I finally bought a vegggie-fruit-spiralizer. Even Mr. Batch had fun cutting zucchini into “zoodles.” After cutting, I quickly pan-fried them in butter with salt & pepper:

Mr. Batch will have his with Mixed Grain Loaf , and I will have mine either with leftover Baked Salmon (from the 08/17/16 post) or with leftover Roasted Chicken (from the 08/25/16 post):

I had a lot of over-ripe bananas to use-up, so I made a double-batch of Smitten Kitchen’s Double Chocolate Banana Bread, and with our abundance of Ontario peaches, I also tried her recipe for Peach Cupcakes with Brown Sugar Frosting. I didn’t bake the batter into cupcakes, but into three mini-loaves, instead:

Remember the Creme de Cassis, that I “put up,” from the 07/26/16 post?   Pureed black currants, steeping in vodka? It was time to do the first straining to remove the fruit from the vodka, and then put it back on the shelf for another couple of weeks:

Creme de Cassis in the making, using black currants I picked earlier this summer

As the tagline says: Make a lot. Freeze some. Now go play!

Last, but not least, here are the photos from our weekend of playing with Mr. Batch’s Mom in Stratford, Ontario at the annual Shakespeare Festival, where we saw MacBeth and A Chorus Line. Both were fantastic, and if you have a chance to visit, I highly recommend the festival!

Hover over each image below to reveal the captions:



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