Tomato Soup with White Beans & Kale; Crispy Baked Tofu 2; Peach Almond Cake

I had a lot of fun writing this week’s “Reflection” called “I have the coolest brother. Period. “Hope you’ll enjoy it, too! He’s a swell guy!

This week I got a break from doing much big batch cooking, as I’m still focused on a freezer clean-out of proteins I’ve cooked in past weeks. This is one of the many benefits of big batch cooking and freezing — some weeks you can eat lefties, which gives you more time to PLAY! So at the end of the post, I’ll include some pix from how I played.

This week, I cooked:

 

I began my cooking session by making a fruit puree to use-up the rest of the peaches, nectarines and  apricots that Mr. Batch and I didn’t eat from last week’s Fruit Snacks. I cut them up, left the skin on, added 1/4 cup of sugar and 1/8 cup of water, and let them simmer on very low heat for about 30 minutes. Once cool, I pureed the fruit into a very thick sauce.

IMG_4601
Fruit Puree of leftover peaches, nectarines and apricots from last week’s Fruit Snacks

 

While that was simmering, I sliced up a different kind of tofu than I’ve used in the past — Trader Joe’s Sprouted Tofu — and froze the slices, to make Crispy Baked Tofu. Once they were thawed and I had pressed them to release excess water, before baking, I brushed them with a flavored oil I had been given, “Tuscan Garden.” Since this is using a different type of Tofu and brushing with a flavored oil, I’ll refer to this as Crispy Baked Tofu 2.

IMG_4602
Ingredients for Crispy Baked Tofu 2

 

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

 

While the peaches and other stone fruits simmered and the tofu slices froze, I roasted 2 sweet potatoes (no prep work other than scrubbing them and then piercing the skins) at the same time that I baked this week’s “Frittata.” I had some extra-sharp cheddar cheese to use up, so I added it to this week’s “Frittata” along with some wilted Trader Joe’s “Power Greens.”  While those were in the oven doing their thing, I boiled a bag of Trader Joe’s Teeny Tiny Potatoes, at the same time that I removed the woody stems from a bag of Trader Joe’s Tuscan Kale.

IMG_4603
Sweet potatoes roasting while “Frittata” baked. Teeny Tiny Potatoes boil while I remove the woody stems from Tuscan Kale.

 

Next up, a batch of Tomato Soup with White Beans, that I’ll serve with leftover Polenta and Kale. I froze the leftover Polenta from last week’s meals. When it’s thawed, it can get spongey and watery, so I find it works best to serve it in a soup or with a stew, where that sponge-y-ness isn’t noticeable.

IMG_4604
Ingredients for Tomato Soup with White Beans

 

While the soup simmered, I wilted the Tuscan Kale in my big wok, and then followed with a batch of Tomato & Garlic Cauliflower Rice with Lemon. I used-up the cauliflower rice I had frozen last week, and it cooked-up just fine. I currently can’t get enough of this!

IMG_4605
Tomato & Garlic Cauliflower Rice with Lemon

 

Time to portion it up into little containers to keep in the fridge!  My “Frittata” for this week:

IMG_4610
This week’s “Frittata” that has aged sharp cheddar cheese and Trader Joe’s wilted “Power Greens”

 

Mr. Batch’s Vegetarian Sandwiches, using the Sprouted Tofu to make Crispy Baked Tofu 2 and some leftover Spinach Dip. I made one sandwich with my fourth serving of “Frittata.” Mr. Batch *loves* egg, so this will be a pleasant surprise for him!

IMG_4609
Mr. Batch’s Vegetarian Sandwiches, using the Sprouted Tofu to make Crispy Baked Tofu 2, and one sandwich with my a serving of “Frittata.”

 

My lunches this week are Tomato & Garlic Cauliflower Rice with Lemon, Tuscan Kale and leftover Moroccan Meatloaf (not pictured, and recipe hasn’t made it to the blog yet) from the freezer.

IMG_4607
My lunches this week are Tomato & Garlic Cauliflower Rice with Lemon, Tuscan Kale and leftover Moroccan Meatloaf (not pictured)

 

Our Fruit Snacks this week are blueberries and cherries:

IMG_4608
Fruit Snacks this week are blueberries and cherries

 

Our Veggie Snacks are carrots and baby sweet bell peppers with avocado. I’ll add a splash of olive oil, a splash of my herbed vinegar and some salt and pepper each morning, then shake to distribute the flavors.

IMG_4618
Our Veggie Snacks are carrots and baby sweet bell peppers with avocado and vinaigrette.

 

While I worked on all of those items, my batches of Peach Almond Cake baked. Scrumptious!

IMG_4619
Peach Almond Cake

 

Mr. Batch’s dinners this week: Tomato Soup with White Beans & Kale, served with Polenta. A side salad with homegrown, organic lettuces my friend Lisa gave us:

IMG_4614
Mr. Batch’s dinners this week: Tomato Soup with White Beans & Kale, served with Polenta and a side salad.

 

My dinners are leftover Poached Chicken from the freezer, served with roasted sweet potatoes (later in the week, I’ll switch to the boiled Teeny Tiny Potatoes), and wilted spinach. A side salad with homegrown, organic lettuces my friend Lisa gave us:

IMG_4615
My dinners are leftover Poached Chicken from the freezer, served with roasted sweet potatoes, wilted spinach and a side salad.

 

As promised, some photos of how I played this weekend. My good friend Cassie kindly visited me all the way from San Francisco, and we rented a house at nearby Lake Oneida. A very relaxing time of chatting non-stop, flipping through magazines and watching life on the lake:

 

 

 

 

 

You may also like

Leave a Reply