sdfsdf: large batch cooking
Hiển thị các bài đăng có nhãn large batch cooking. Hiển thị tất cả bài đăng
Hiển thị các bài đăng có nhãn large batch cooking. Hiển thị tất cả bài đăng

Chủ Nhật, 8 tháng 9, 2019

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Batch Cooking Fresh for the Week | Being Chic is Being Prepared

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I normally share batch cooking freezer meals with you on the channel so today will be a different change of pace. I'm batch cooking fresh for the entire week. When I cook for the freezer, I tend to make heartier fare: casseroles, chilis, heavy sauces and pot pies. These freeze well and feed a crowd with ease.



Today, you will see how I like to cook lighter choices when I make items fresh for the week. Today's video is a collaboration with my friend Kim from Free to Family. Kim is the Queen of batch cooking! She does batch cooking videos every Sunday and when she asked me to collaborate on one, I said an enthusiastic "yes".

In today's batch cooking session, I'm making seared ahi tuna, white dover sole with lemon and butter, roast chicken with onions and rosemary, grilled chicken sausages, acorn squash with maple syrup, basmati rice, and lentils with kale.



I take a nice, thick ahi tuna filet and marinate it for 30 minutes in sesame oil, soy sauce (a few tablespoons), chopped garlic, and green onions. I seared it for 1 1/2 minutes on each side and then slice.



My favorite way to cook fish is in a foil packet. The fish is always moist and never overcooks. I place one pound of dover sole filets in foil sprayed with cooking spray. On top, I put salt and pepper, one tablespoon of butter, sliced lemon, sliced basil, and green onion. Use whatever herbs you have on hand. I baked this at 350 degrees F for 20 minutes.



I love making roast chicken. We kept this in the fridge and had it sliced cold all week. It was delicious. I have many different ways I make a roast chicken, but here's what I did today: I rub the chicken with olive oil and sprinkle with salt and pepper. I fill the cavity of the chicken with a full apple. I place sliced garlic under the skin and top with onions and rosemary. I baked this for an hour and a half at 350 F in the roasting pan on the rack. For the last 20 minutes, I raised the temperature to 400 degrees. Just make sure the chicken reaches an internal temperature of 165 degrees F.



The acorn squash is sliced in half, de-seeded, and placed in a Bain Marie, or water bath. I fill the cavity with butter and maple syrup and cook this alongside the chicken in the oven. As for the lentils, I sauté chopped onions in the Instant Pot on the sauté feature with some oil. Then, after rinsing and draining the lentils, I place two cups in the instant pot and cover with 8 to 10 cups of water along with a heaping tablespoon of boullion and chopped kale from the garden. I cook on high pressure for 15 minute for soft lentils (for al dente lentils, cook for 8 minutes). Meanwhile, I also cook rice in the rice cooker, and grill sausages on the La Creuset grill pan.

The genius of batch cooking is that you get all of the work out of the way, and get the kitchen messy one time, yet enjoy the meals all week. We really enjoyed the meals this week. We ate the fish first and everything tasted great. I would love to know... do you batch cook?

I hope you enjoy today's video.

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Connoisseur Kids 👦🏼 Arlo and I were lucky enough to be sent an advance copy of my friend Jennifer L. Scott’s new book “Connoisseur Kids”. I’m so HAPPY there is a book out there for parents and kids discussing manners, etiquette and living well in a positive and uplifting way. I hadn’t even opened the package and had a good flick myself before Arlo had taken it from me and settled in to read it. So thankful for and so proud of you @dailyconnoisseur 🎉 If you’d like to pre-order a copy for your own munchkins (release date 10th September), head over to Amazon. The link is in my bio until Friday. 📚 . . . #gifted #connoisseurkids #jenniferlscott #madamechic #etiquette #childrensetiquette #goodmanners #kindness #childrensbooks #newbook #chroniclebooks #bookstagram #kidsbooks #livingwell #lethembelittle #raisethemupinthewaytheyshouldgo #childhoodunplugged #mummyblogger #authorsofinstagram @chroniclebooks #goodmanners #booksforkids #bookstagrammer

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Thank you for joining me today. I will see you on Tuesday for the launch of Connoisseur Kids!



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Thứ Bảy, 6 tháng 7, 2019

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Turkey Shepherd's Pie Packed with Veggies | Freezer Meal | Makes 3

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You know how I like to cook... I like to make traditional family-friendly meals, usually without a recipe, and pack them with veggies as much as possible.



If at all possible, I like to double or triple the recipe and freeze the meals as well because (say it with me now) Being Chic is Being Prepared!



Today's video is a collaboration with the family from Easy Freezer Meals. If you want to see a professional's take on freezer meals, check out Eric and his family's videos. They live in Panama and run a freezer meal business. They have freezer meals for every occasion! Be sure to visit their channel and tell them I said, "hello".



OK, on to the turkey shepherd's pies.

I really just used what ingredients I had on hand and I urge you to do the same. If you don't have something that I am listing here, don't worry about it. Just substitute it for something else.

First, I sauteed 6 chopped carrots and two chopped onions in some olive oil.

I sprinkled the veggies with salt, pepper, ground turmeric, cumin seed, celery salt (I did not measure, but roughly 1/2 Tbs of each... also you don't have to use these spices... use what you have on hand and/or like. Salt and pepper to taste).

Add two cups chopped mushrooms and sauté.

Set vegetables aside.

Cook 5 1/2 lbs ground turkey (this is about four of those packs from Costco). Once it is browned, drain, and reintroduce the vegetable to the pot. Add 1 lb power greens (or spinach or kale... whatever you like).

Divide meat and vegetable mixture between three pans.

Layer shredded Monterey Jack cheese on top of meat.

Add mashed potatoes on top of that (I used roughly 9 medium to large potatoes)

If eating right away, put in 375 degree F oven for 30 minutes.

If freezing, cover properly and label your dish. You can bake this directly from frozen if you like at 350 degrees F for about two hours. Or, you can thaw in the refrigerator the night before and cook at 375 degrees F for around 40 minutes.

That's it! My message with these videos is that you don't need to overcomplicate things... Have fun experimenting in the kitchen and finding out what your family loves. If you have young children who are adverse to eating vegetables, pack your meals with them.

If you are not able to use casserole dishes for your freezer, these disposable foil casserole dishes (30 pack) from Amazon are helpful.

I hope you enjoyed today's video. Have a lovely weekend and I'll see you on Monday!


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