Sep 25, 2020
A Thursday’s worth of stress cooking.
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A Thursday’s worth of stress cooking.
This is basically my meatball recipe. Sorry, I don't tend to measure stuff, so you'll have to eyeball ratios based on there being a half pound of ground beef in the middle. There are sautéed and seasoned onions (around 2 large onions, diced small, sautéed long) at 1 o'clock. Then going around clockwise, finely chopped greens, diced, cooked sweet potatoes (cooked carrots and/or cooked winter squash work equally well), finely chopped herbs (this is basil, parsley, and oregano). Salt and pepper / season this mixture liberally, and mix and form with your hands. This made twelve 1.5" diameter meatballs. Bake until they look done. (Make them smaller if you're going to freeze them so they'll cook through without burning on the outside.).
Simple ginger scallion chicken. I used tons of grated fresh ginger and coconut aminos (soy sauce or tamari would work). Bake it covered (if you don’t rush it, the chicken will make its own broth), long and low (2 hrs or so, around 250, not letting it get to a fast or rolling boil). When done, pull meat off the bones (save the bones for stock) and shred the chicken. Make enough for 4 or 5 meals. Freezes and reheats well. Garnish with cilantro and well-washed, raw scallion. Always, dry, salt, and bake the skin into chicken bacon at the end!
If you don't prep your veggies, you won't eat your veggies. Today, I prepped (washed, chopped, made easy to eat/use) 3-4 days worth of veggies. (left pic, starting top left: turnip greens, green and purple filet beans, carrots, turnips, radishes, radish greens, rainbow chard, purple bok choi, mint/ginger tea, and mint in the middle). I also prepped some longer term stuff. (right pic, starting top right: dandelion greens, buckwheat rinsed and sprouting - to be dehydrated in a few days, chopped fresh ginger for the freezer - it's almost the season's end, and more chopped ginger!)
Ok, for realz. This is my last beef stock until the fall. Then, I only have one more chicken stock to make and I’m done making stocks for the summer!
Made kombu vegetable stock with a lot of fungi porcini in it. Used the recipe in Angelica Home Kitchen, p. 131 “Kombu Vegetable Bullion,” only I added the funghi porcini because I wanted it to be very mushroom-y.