Starting next Monday I will be participating in the Flats and Handwashing Challenge. I will be documenting all throughout the week. So be sure to stop by and hear me talk about poop and pee! lol!
Freezer cooking is an umbrella term to mean any meal prep done ahead of time and frozen. There are different ways to freezer cook and there are pro and cons of each. Let's look closer at each style to see which might be the best fit for you. Once A Month Cooking Once a month cooking (OAMC) is preparing or mostly preparing an entire months worth of meals in one day. The cooking day is usually very long, must be thoroughly organized and works best if you have helpers. Most OAMC recipes are not actually cooked on cooking day but prepared and portioned out for quick cooking when they are needed. Batch Cooking Batch cooking is when you make a double, triple or even quadruple batch of a recipe. This can be a large scale or small scale process. Making a big pot of soup and freezing portions is an excellent way to ease into freezer cooking. Bulk Cooking Bulk cooking is when you make large portions of meal components. Roast several chickens and us...
This braised red cabbage side is delicious and so simple to make. It goes great with all sorts of German or Pennsylvania Dutch meals. Pork chops, bratwurst, kielbasa, but also roast chicken, chicken fried steak, just about anything. I like to add star anise to my red cabbage. You can also use caraway seeds, fennel seeds, or omit them entirely. You can also adjust the sweet and sour flavors to suit your preferences. I like mine to be a bit more sour than sweet. For this recipe I used: 1 medium red cabbage, quartered, cored and sliced into 1/4 inch ribbons 1 large yellow onion, sliced into 1/4 inch rings or half moons 1 large tart apple, peeled, cored, and sliced 6 TBSP apple cider vinegar or to taste 3-4 TBSP sugar or to taste 1/2 - 1 star anise pod (optional) 1-2 TBSP canola oil salt and pepper to taste In a large stock pot, heat the canola oil. Add the onions, salt and pepper and fry for 2-3 minutes. Add the cabbage and fry for about 5 minutes...
I love this recipe. It is delicious, quick and made with simple good-for-you ingredients. My family loves it. It is a basic recipe that is so versatile. I usually serve it warm for dinner then I have the leftovers cold for lunch the next day. Its good both ways. You can add diced chicken, cherry tomatoes, Parmesan cheese, or all three. Ingredients (4 servings) 1/2 pound of frozen spinach, thaw and squeeze out excess moisture 2 TBSP lemon juice or to taste 1 avocado 1/2 pound whole wheat spiral pasta (or any pasta you like) Salt and pepper to taste Olive oil to taste *optional* Cook the pasta is salted water according to package directions. In a food processor, blend together the spinach, avocado, lemon juice and salt and pepper. Add a couple tablespoons of olive oil if desired. Stir spinach and avocado mixture into cooked and drained pasta. Serve warm or cold.
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