Beef Pot Roast (Slow Cooker); Juiciest Baked Chicken Breasts; Tomato & Garlic Cauliflower Rice with Lemon; Fruit Pie Bars

Please forgive my delay in posting — I’m several days late from my usual Sunday posts, so this should have been posted on July 3. I’ve been doing a lot of traveling recently, which I love — it means I have gotten to see people who I adore. Thanks for waiting!  I hope you enjoyed last week’s Reflection titled “Acupuncturing.”

This week’s cooking included a batch of:

 

I began this week’s batch cooking, by baking a “Frittata.” This week’s had Boursin cheese (Soft cheese that has garlic and herbs.  If you’ve never tried it, rundo not walk … to the store and check it out); left-over sweet potatoes; and a bag of wilted & chopped  Trader Joe’s “Power Greens.”

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“Frittata” ingredients of eggs, Boursin cheese, left-over sweet potatoes, and a bag of wilted & chopped Trader Joe’s “Power Greens”

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Polenta, Black Bean & Corn Salad, Crispy Baked Tofu, Tomato & Garlic Cauliflower Rice, Raspberry Chocolate Almond Bar Cookies

In case you missed last week’s Reflection called “Ideal Day,” you can access it via this link, or in the menu above under Reflections. I try to publish a Reflection every Wednesday.

 

This week’s batch cooking included:

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Prepping the tofu for Crispy Baked Tofu

I started this week’s cooking session with slicing and freezing a block of Extra-Firm Tofu, to make Crispy Baked Tofu.

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Ingredients needed for the rest of my prep

Then, I pulled out the ingredients I would need to complete the rest of my prep. I scrubbed the sweet potatoes for a batch of Roasted Sweet Potatoes, to be cooked in the oven simultaneously this week’s “Frittata,” (sausage and wilted spinach), while I cooked some broccolini, and a batch of Polenta on the stovetop.

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Roasted Sweet Potatoes cooking in the oven simultaneously with this week’s “Frittata,” while I cooked some broccolini, and a batch of Polenta on the stovetop

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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.

 

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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.

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Carrots & fennel, ready to roast

 

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