Make-ahead meals (June 15, 2011, 1) - Patricia wanted to know what sort of meals we like preparing in advance. We often make large batches of frozen meals so that we can take them to work or have them as quick, no-fuss dinners. Here are some of our staples:
Shake’n Bake chicken: well, really, the generic equivalent of it; baked
Just in case (September 4, 2009, 0) - We’ve been working on our 72-hour survival kits, and we decided to test the food in our kit. Time to find out if the instant meals and energy bars work for us. For extra measure, W- duct-taped the fridge and freezer closed.
So far, so good. For breakfast, we mixed milk from powder and combined it
Burrito attempt flop. (December 8, 2003, 0) - Writing off attempt to make burritos, as lettuce makes burrito soggy.
Must figure out how to do it properly. In meantime, will probably
start exploring egg-based dishes.
Resolve to never prepare more than a day’s worth of food at time, as
had to throw away stocked-up burrito stuff upon discovering was not
partial to the taste and texture. Toasting did
Batch cooking (August 30, 2011, 3) - From Sunday night: Cooking large batches of food can be tiring, but for us, it’s worth it. Today, W- and I baked two pans of lasagna, stuffed and roasted two eggplants (eggplant and sausage stuffing), four peppers (rice, tomato, and sausage stuffing), and two roast chickens (couscous and dried fruit stuffing). No special recipes –
Stirfry with Mike Tsang (April 12, 2006, 0) - Mike wanted to know how to cook the sugar peas we received in last
week’s Good Food Box, so I suggested a stirfry. He bought chicken
breasts from Dominion, and we threw it all together in my kitchen.
Onions, garlic, carrots, mushroom, sugar peas, chicken, broccoli,
sesame ginger teriyaki sauce… It turned out to be a colorful and