Thai Coconut-Lime Dressing over Rice Salad Two Ways; Crispy Baked Tofu; Scotch Eggs; Baked Chicken Thighs; Bleu Cheese Shortbread with Rosemary

This week’s cooking included batches of:

If you make nothing else from this post, make the Thai Coconut-Lime Dressing and put it on something!  As the original recipe claims, it is so good you could drink it straight!!!

I started by prepping a batch of Crispy Baked Tofu.  First step — freezing the slices of tofu:

Prepping a batch of Crispy Baked Tofu

While those froze, I loaded-up the oven with some Baked Chicken Thighs and a butternut squash to roast:

And then I worked on blanching (very briefly cooking and then cooling) some sugar snap peas, and using the same salted water to cook some Italian flat beans from my friend Lisa’s garden, and then — still using the same salted water! — some broccoli (photo on left). I finished with that same at that point now-uber-salty water by cooking some edamame (perfect, since uber-salty water is needed to penetrate that thick pod to flavor the beans inside!) while I cooked some Boiled Eggs (photo on right):

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

(not pictured) Once the vegetables and Boiled Eggs were done, I rinsed those pans to cook a batch of white rice, and a batch of cauliflower rice.  I made the cauliflower rice by sautéing an onion in sesame oil and then adding a bag of Trader Joe’s cauliflower rice, and cooking it with salt & pepper until it was translucent, stirring periodically (approximately 5 mins on medium-high).

With the Baked Chicken Thighs and butternut squash out of the oven, I then roasted some grape tomatoes and the seeds from the butternut squash:

Now that the Boiled Eggs were cool, I peeled them and then created Scotch Eggs, that I’ll have for breakfasts this week over the Italian flat beans and roasted grape tomatoes:

Scotch Eggs for breakfasts this week over Italian flat beans and roasted grape tomatoes

On to the next project of thawing the frozen tofu slices and then squeezing the excess water from them.  Then I brushed the tofu slices with sesame oil and baked them into Crispy Baked Tofu:

Brushing the tofu slices with sesame oil and baking them into Crispy Baked Tofu

While they baked, I made a batch of Thai Coconut-Lime Dressing and cut the beautiful vegetables that would be used to make the Rice Salad Two Ways:

Dinners for Mr. Batch will be white rice, Crispy Baked Tofu, Thai Coconut-Lime Dressing and the beautiful vegetables that I bought from the Brighton Farmers’ Market such as rainbow radishes, yellow and red peppers, cabbage and cucumbers:

My dinners will be similar, substituting sliced Baked Chicken Thighs over a bed of cauliflower rice, served with Thai Coconut-Lime Dressing and the same beautiful vegetables:

For lunches this week, Mr. Batch’s Vegetarian Sandwiches will include a new-to-us product we found at Costco — Superfood Veggie Cakes:

Vegetarian Sandwiches made with a new-to-us product we found at Costco — Superfood Veggie Cakes

My lunches will be leftover Nom Nom Paleo’s Kalua Pig from the freezer (have I mentioned how much I LOVE having leftovers in the freezer?!?!), roasted butternut squash and broccoli:

Lunches of leftover Nom Nom Paleo’s Kalua Pig from the freezer, roasted butternut squash and broccoli

Our Fruit Snacks this week will be golden pineapple and black grapes:

Mr. Batch’s Veggie Snacks will be edamame. Mine will be Trader Joe’s Kale Slaw with Trader Joe’s Goddess Dressing and the toasted butternut squash seeds:

As the tagline says, “Make a lot. Freeze some. Now go play!”

Hover over the images to read about what we did for play this week, which includes taking a batch of Blue Cheese Shortbread with Rosemary to a double-blind wine tasting:




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    1. Thank you, thank you Aleks! Sorry for my delayed response! I love keeping up with you via this blog & Instagram! Love to you, Jason & Noah!

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