Apologies for the delay! Since I last posted, I have been lucky enough to have a vacation in San Francisco and Portland, OR — fantastic cities where I used to live. In the “Now go play!” section below, I’ll post images of tasty food & beverages and good times catching up with friends in both cities.
Prior to leaving, I prepped some of Mr. Batch’s favorites, that would also be easy for him to defrost and reheat for himself while I traveled. This week’s cooking included:
Once that was simmering, I pureed some white beans with olive oil and minced garlic, to add to the Quesa-diendas:
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Time to assemble the Quesa-diendas — I used Trader Joe’s Brown Rice Tortillas since they crisp so nicely. I spread one tortilla with some Spinach Dip, and the other with the white-bean-garlic puree, and then sandwiched the two tortillas together and browned them in a bit of butter. I froze all of these in portion-sizes of 2 pieces, separated by the parchment paper circles from the Brown Rice Tortilla packages. These defrost well in the microwave and then re-crisp nicely in the oven or a toaster oven:
Next on the list: puree the Tomato Soup. Once it had cooled, I froze it in ice-cube trays, to allow easier dividing into individual portions and ease in thawing while I was away:
Mr. Batch’s Veggie Snacks will be green beans and his Fruit Snacks will be red grapes: