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