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.