Saturday Night:
Soak Black Rice overnight – rinse 2 or 3 times.
http://www.wikihow.com/Prepare-Black-Rice
http://www.wikihow.com/Prepare-Black-Rice
Sunday Morning:
Have Beef, Sausages, and chicken ready in the refrigerator
COOK
Cook 2 cups PennE Pasta – 25 minutes – remove and let cool – wash pot and put back on stovetop.
Roast Beets – Wrap each in Foil – Roast in small oven at 375 for 1 hour – when completed – let cool – until can go into refrigerator still wrapped until ready to dice them for the salad.
Cook 2 cups Quinoa ( Rinse – 1 cup Quinoa to 2 cups water) – 20 minutes – rinse with sieve and put in bowl. Wash pot and put back on stove.
1/4 cup Black rice Cooked ( 1/2 cup water – bring to boil – cover and simmer for 25 minutes) sit for 10 minutes and then fluff with fork.
Preheat Oven to 400 – Toss Cauliflower florets with
3 tbsp curry powder
1 tsp garlic
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp salt
3 tbsp olive oil.
Place on Roasting pan – place in oven for 22 minutes until tender but not overcooked. Remove turn off oven and set aside to cool.
While these are cooking – get your bowls and Ziplock bags ready
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BOWLS AND BAGS
5 large bowls – on the counter – for cold salads.
7 Ziplock Bags – write the following instructions on each
Slow Cooker Ropa Vieja: Date: and
Dump into Crock Pot – add One Box Beef stock, and 2 can tomato sauce – Or 1 mason jar
Serve with Rice
Slow Cooker Mongolian Beef
8 – 10 hours – remove meat = and shred – put back into crock pot
Small Sauce Pan – whisk 2 tbsp corn starch and 4 tbsp water. add 1/2 cup of the liquid from the crock pot and mix – until it bubbles and thickens. Pour back into crock pot and mix with meat. – Serve with rice.
Slow Cooker – Korean Beef Tacos
Cook, on low 8 – 10 hours – shred and serve on tortillas and top with slaw
Mushroom Barley Stew
Add 1 box vegetable or mushroom stock to crock pot. 8 hours on low. Serve with Bread
Lentil – Butternut Squash Curry
Add 4 cups water, 1 can coconut milk. 6- 8 hours on low – serve with rice
Sausage Lentil Soup
4 – 5hours on High service with bread or rice
White Chicken Chili
Place ingredients into crock pot. Add 1 box chicken stock. High for 4 hours. pull chicken out and shred, put back in crock pot. In small pan – 3 tbsp flour, 3 tbsp butter over heat and whisk for a minute or two. Slowly add 1 cup milk – and make the roux. Once thicken – add to crock pot and mix. Add 1/2 cup plain yogurt and server. Top with tortilla chips, shredded cheese, avocado and cilantro.
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DRESSINGS
Make the dressings – and place in small bowls in front or near the respective salad bowl.
Cucumber Celery Salad with Tuna
3 tbsp Rice Vinegar
1 tbsp Cane sugar
2 Tbsp Extra Virgin Olive Oil
Put in White Ramekin bowl and place beside the bowl for this salad
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Apples and Celery Pasta Salad with Light Ceasar Dressing
Dressing – Use the Hand blender to pulse
1/2 cup plain yogurt
1 1/2 tbsp dijon mustard
1 garlic clove minced
1 tbsp water
2 tbsp Parmesan
salt and pepper
Put into another Ramekin – set beside the bowl
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Quinoa, Mango, Black Bean Salad with Spiced Pipits and Chipotle Lime Dressing
Dressing:
1/2 tsp Apple Cider Vinegar
1 chipotle pepper in adobe sauce
some of the adobe sauce from the jar 2 tsp
1 tbsp Lime Juice
1/4 tsp Ground Cumin
1/4 cup extra virgin olive oil
pulse using the Hand blender -Put in Ramekin and put beside bowl
By this time – all grains should be cooked – and can be run under cold water using the Sieve – then dumped into the respective Bowls.
Penne Pasta – Into Bowl for Apple and Celery Pasta Salad
1 cup Cooked Quinoa – into bowl for Quinoa, Edamame & Black Rice Salad
1 cup Quinoa – Into bowl for Quinoa, Mango, Black Bean with Spiced Pipits and Chipotle Lime Dressing
1 cup black rice – into bowl for Quinoa, Edamame & Black Rice Salad
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PREP VEGETABLES
Prep Vegetables for Salads and Dump Dinners
Cucumbers:
2 Cucumbers – halved lengthwise and cut into 1/4 inch half moons – Put into bowl for “Cucumber Celery Salad with Tuna”
1 cucumber – sliced into bit sized pieces – Into Bowl for “Quinoa, Edamame & Black Rice Salad”
Carrots
2 Carrots – Sliced into chunks – 1 each Into Bag for “Slow Cooker Ropa Vieja”
2 carrots sliced – into “Mushroom Barley Stew” Bag
1 large sliced carrot – into bag “Lentil Butternut Squash Curry”
2 carrots diced – into bag “Sausage Lentil Soup”
2 carrots diced – into a side bowl for “Curried Cauliflower Rice Kale” Soup Pot
1.5 pounds of Carrots – Very small dice – Set in separate bowl for “Easy Thai Carrot Soup”
Celery
3 celery stalks cut into 1/4 inch pieces – Keep leaves -Put into bowl for “Cucumber Celery Salad with Tuna”
3 celery stalks cut into 1/4 inch pieces – Keep leaves – Into Bowl for “Apple and Celery Pasta Salad”
1 sliced Celery Rib into “Mushroom Barley Stew” Bag
1 sliced celery rib into “Sausage Lentil Soup” Bag
Apples
2 apples cut into cubes – leave skin on – Into bowl for “Apple and Celery Pasta Salad”
Fresh Dill
– Chopped – into bowl for “Apple and Celery Pasta Salad”
Garlic
5 cloves pressed and -into bag marked “Slow Cooker Korean Beef Taco”
6 Cloves garlic – into bag for “Slow Cooker Ropa Vieja”
3 cloves garlic – into bag for “Slow Cooker Mongolian Beef”
3 cloves pressed into “Sausage Lentil Soup” Bag
1 tsp minced garlic into the pot for “Curried Cauliflower Rice Kale Soup”
2 – 4 cloves – minced into pot for “Easy Thai Carrot Soup”
2 cloves minced into made for “White Chicken Chili”
Ginger (Stem) Make your own
http://www.talesfromthekitchenshed.com/2016/10/homemade-stem-ginger/
http://www.talesfromthekitchenshed.com/2016/10/homemade-stem-ginger/
1 small cube pressed through garlic press – into bag marked “Slow Cooker Korean Beef Taco”
1 small cube pressed through garlic press -into bag for “Slow Cooker Mongolian Beef”
1 small cube pressed through garlic press and put into pot for “Easy Thai Carrot Soup”
Red Peppers
Cut into 1 cup – into bowl for “Quinoa, Edamame & Black Rice Salad”
Bag of Peppers
Chop into strips – into bag for “Slow Cooker Ropa Vieja”
Tomatoes
Diced into 1 cup – into bowl for “Quinoa, Edamame & Black Rice Salad”
Flat Leaf Parsley
Chopped – into bowl for “Quinoa, Edamame & Black Rice Salad”
Mango
Diced – into bowl for “Quinoa, Mango, Black Bean with Spiced Pipits and Chipotle Lime Dressing”
Cilantro
finely chopped -into bowl for “Quinoa, Mango, Black Bean with Spiced Pipits and Chipotle Lime Dressing”
15 steam of fresh cilantro – stem removed – just the leaves – not chopped – set aside for dressing for Quinoa Mango salad
Handful of Cilantro – in bowl set aside for “Easy Thai Carrot Soup”
Onion
1/2 onion Diced -into bag marked “Slow Cooker Korean Beef Taco”
1 onion Sliced- into bag marked “Slow Cooker Ropa Vieja”
1 diced onion – into bag “Mushroom Barley Stew”
1 diced onion – into bag “Lentil Butternut Squash Curry”
1 diced onion – into bag “Sausage Lentil Soup”
1 diced onion – into the pot for “Curried Cauliflower Rice Kale Soup”
1 onion diced – into pot for “Easy Thai Carrot Soup”
Green Onion
4 green onions – sliced into 2 inch pieces – into bag for “Slow Cooker Mongolian Beef”
Jalapeno
1/3 Jalapeno – diced (no Seeds – into bag marked “Slow Cooker Korean Beef Taco”
Mushrooms
1 pound mushrooms – sliced -into bag “Mushroom Barley Stew”
2 cups each – put into “Mushroom and Kale Soup” Pot
Leeks
1 Leek Cut into slices -put into “Mushroom and Kale Soup” Pot
Butternut Squash
Peeled and diced into 2 cups -into bag “Lentil Butternut Squash Curry”
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FINISH COLD SALADS
Finish Cold Salads – mix and put into containers into the refrigerator
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Cucumber Celery Salad with Tuna
2 tsp black sesame seeds
2 cans of Tuna
Add Ramekin of Dressing
Mix –
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Apples and Celery Pasta Salad with Light Ceasar Dressing
Add Juice of One Lemon
1 cup cheddar
4 cups fresh baby lettuce
Add Dressing
Toss together – put into container in the refrigerator.
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Roasted Beet Salad with Feta and Dill
Olive Oil
1 lemon juiced
1/3 of red onion
Fresh Dill chopped
Salt, Pepper
Crumbed Feta cheese
Beets cut into bites size pieces
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Quinoa, Edamame, & Black Rice Salad
1 cup Edamame beans from freezer
1 cup baby spinach
1/2 cup toasted pumpkin sees
5 tbsp EVOO
3 tbsp Fresh Lemon Juice
Salt and pepper to taste
Toss – and put in container in the Refrigerator
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Quinoa, Mango, Black Bean Salad with Spiced Pipitas and Chipotle Lime Dressing
1/2 cup spiced pipitas
1 can black beans
3/4 cup Red Onion
2 cups spinach
Add Dressing
Toss into Salad – Put into Refrigerator in a container.
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Wash all Bowls and put away. Clean up work space.
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DUMP DINNERS
Finish Dump Dinners in Bags.
Slow Cooker Korean Beef Tacos
Cut the Chuck Roast in half and place in the Freezer bag
Mix in small bowl
1/3 cup brown sugar
1/4 Dark Soy Sauce
1 tbsp rice wine vinegar
1 tsp sesame oil
Pour over ingredients in bag – Seal Bag – into Freezer
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Slow Cooker Ropa Vieja
Place Flank Steak into the bag
1 tsp salt
1 tsp cumin
2 tsp black pepper
2./3 cups Frozen Peas
Seal bags – – Place in Freezer
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Slow Cooker Mongolian Beef
Other half of Chuck Roast – in the bag
Mix in bowl –
1/2 cup Soy Sauce
1/4 cup water
1/2 Brown Sugar
Dump in bag – seal and put in freezer
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Mushroom Barley Stew
1 can diced tomatoes
1 cup uncooked barley
large handful of kale
Seal up Bag and put in Freezer
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Lentil Butternut Squash Curry
2 cups brown lentils
i can coconut milk
1/2 jar tomato sauce
1 tbsp carry
2 tsp salt
Seal and place in freezer
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Sausage Lentil Soup
Chop Sausage and place in bag
2 cups brown lentils
half jar of tomatoes
1/s tsp Italian seasoning.
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White Chicken Chili
Place Chicken Breast into bag
2 can white beans
1 small bag of frozen corn
diced tomatos
2 tsp chili powder
1 tsp cumin
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
Seal in Bag and freeze
Clean up work area
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SOUPS
Into Freezer Containers for the week. Or Use Mason Jars and store in the refrigerator. They will not SEAL … but they will be good in the refrigerator for up to a week. These you eat first! Lunch or Dinners. If you want them to last longer – put them in freezer containers and store in the freezer until you are easy to use.
Mushrooms leeks, and Kale –
Saute in olive oil about 5 minutes. Stir frequently. Add 1 tbsp minced garlic. Cook 1 minute more.
Whisk in 1/4 coup all purpose flour. Stir constantly for a couple of minutes (Roux). Slowly whisk in 2 cups chicken broth, and 2 cups half and half. (Medium heat) Reduce Heat and simmer until thickened.
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Curried Cauliflower Rice Kale Soup
Pulse Cauliflower in Blender. This makes it “Riced”. Saute onions and Garlic in the pot in EVOO. Add 4 cups Chicken Broth. 1 cup milk, carrots, Cauliflower and Kale, 1/2 tsp red chile peppers flakes, 1/2 tsp black pepper. Bring to boil, and then turn heat down and let simmer for 20 minutes.
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Easy Thai Carrot Soup
Coconut oil – in pot with onion, garlic and ginger. Saute for 5 minutes. Add Carrots. 3 more minutes. 3 cups broth – (Chicken) and the handful of cilantro. Stir and bring to boil. lower heat and simmer until carrots soft. – 25 mins or so. 1 can coconut milk, and fresh lime juice.
DONE