CallaFirestormBW
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Joined: 6/29/2008
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quote:
ORIGINAL: barelynangel
So what are your tips on preparing your food for a week so you don't have to worry about cooking a big meal and doing cleanup afterwards?
angel
I use a French technique called mise en place... I start out Saturday making sure my kitchen is spic and span, then I grocery shop on Saturdays, starting with the Farmer's Market, then hitting Georgia's (where I get my grass-fed and organic meats), Whole Foods, and HEB. I usually pick up something quick and dirty for shopping day, because I'm usually wiped by the time I get home.
When I am cooking just for me -- that's actually EASIER than cooking for the family, and virtually guarantees that there will be healthy leftovers for lunch. There are a few things that I make every week, so that I have them for a quick "grab and go".
*I simmer chicken breasts and thighs (about 3-4 lbs) with some carrots, celery and onions -- virtually NO prep, and I come out of the deal with tender chicken that can be used later in the week for curries, stews, chicken salad, etc. -- it is never dried out, and as an added bonus, I get home-made chicken stock to use for braising, poaching, and slow-cooking for the week. When the stock is done, I skin and bone the chicken and package it in small containers (some with and some without stock).
Plus, if I'm hungry that night, I can use some of the meat and stock, add some sweet potatoes, garlic, celery, carrots and some grated ginger, and I can have an awesome chicken soup for supper, with a baked sweet potato.
*During cold weather, I -always- have a slow-cooker of chili going over the weekend. I do a paleo chili, with no legumes. I grind my own meat, from a combination of cuts of grass-fed chuck, turkey, naturally raised pork, chicken, buffalo, ostrich -- whatever I find that is raised on its natural feed and is the right price. I toss in tomatoes, garlic, cumin, chili pepper, dried currants (yes, I know -- wierd... but tasty!), and, if I need to stretch the meat, ground mushrooms or chunks of taro root.
*With very little prep, around mid-week, to stave off boredom, you can toss together a curry -- all you need on hand is some coconut oil (or olive oil, butter, or ghee), carrots, onion, garlic, meat-of-your-choice (I tend to like fish or poultry), curry powder (you can make your own, to taste, with tumeric, cumin, cardamom, coriander, and cayenne. I like to add cinnamon and nutmeg to mine), and maybe some peas (they're a special treat for me, since I don't usually eat legumes). Finishing a quickie curry takes less than 30 minutes.
*I buy herbs like parsley, tarragon, etc. and things like bell peppers and onions, when they're on sale. When I get home, I chop them, lay them on plastic-wrap-covered cookie sheets, and stick them in the freezer. When they're frozen, I pour them into freezer bags and have pre-chopped herbs and veggies for eggs, sauteing, stews, etc.
*During the summer, I keep washed and broken lettuce, chopped tomatoes, chopped cucumbers, sliced celery, shredded carrots, shredded red cabbage, etc., in Pyrex containers in my fridge. Making a salad is as easy as reaching in and dropping the veggies in a bowl -- then I can add any extras I happen to have in the house... a protein (even canned tuna fish or hard-boiled eggs), something to spark it up (sunflower seeds, nuts, dried fruit, etc.), and an oil and vinegar dressing (depending on the salad it could be coconut oil and mango vinegar, olive oil and sun-dried tomato vinegar, pumpkin seed oil and cranberry vinegar...) and a whole feast is at your fingertips in less than 10 minutes.
*One thing that makes the biggest difference in the world is having a menu planned -- I don't plan specifics for each day... but I do plan a week's worth of main dishes around the stuff I've pre-prepared, so when it's been a bad day, I don't have to think -- I can just (euphamistically) throw a dart at one of the meals on the list and toss it on the stove or into the TurboOven, and dinner is done.
*Oh, yeah -- the TurboOven was one of the best purchases I've ever made in my whole life--and I'm nearing 50 and have bought a LOT of stuff! For less than $100, I avoid the nasty goop that comes out of the microwave, and I can even prepare a meal from -frozen- foods in under half an hour, and have it come out GOOD! (Just avoid the plastic version... I think it's called the NewOven or NuWave or something like that... my son got one, and the plastic split within 3 months and the sections wouldn't go back together after it had been used at 375 degrees for a roast). There are a couple of brands that are good -- made of tempered glass and durable... the one I linked and these, available at Amazon.
I may think of more later.
Calla
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Said to me recently: "Look, I know you're the "voice of reason"... but dammit, I LIKE being unreasonable!!!!"
"Your mind is more interested in the challenge of becoming than the challenge of doing." Jon Benson, Bodybuilder/Trainer
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