Tag Archives: celery

Tuesday, baking day

Breakfast was another spring favorite: strawberry and cream cheese sandwiches. Easy, fast, and takes advantage of the season. Lunch took advantage of leftovers: rice from last week, carrots and celery from the box, peas and meatballs from the freezer, and more sliced strawberries.  No photos of breakfast and lunch, but I do have photos of the rest of my morning’s work:
   Red Velvet brownies made with beet purée. So delicious. Super fudgey. Have to hide them.   

  And cornbread for tonight’s dinner: Red bean chili from WAO. The chili turned out so good, I had to modify my recipe to reflect what I used because that is how I want to make it every time from now on! 😉

So one problem I have with the WAO cookbook is that many of the recipes seem very similar. Two cups of beans with a can of diced tomatoes, bell pepper, onion, and garlic. With one spice, it’s “chili”; with a different one, “stew”. I like bigger differences in my recipes. I need to go through my recipe database and clean out recipes I don’t use, have never used, will never use. And tweak the ones I keep, like making the “chili” really chili, and the “stew” really stew. At least by my definitions. 😉

Tuesday, using freezer stock

But let’s start the day off right: 

 Gorgeous mixed berry, kale, and banana smoothie. Technically nothing came out of the box, since it all came out of the freezer.  

 Quesadillas from the freezer, carmelized cabbage, leftover corn cake, and taco pickles. 

I got to go out to Olive Garden with a friend.  For dinner, I pulled some beef stew out of the freezer, and livened it up with some freshly sautéed celery, leeks, and carrot. Mmmmmmmm. Good for a rainy evening. 

Out of the box:

  • Cabbage
  • Baby celery (last week’s, all gone!)
  • Baby leeks (last week’s, all gone!)
  • Carrot

Tuesday, stupid polenta

  Kids’ lunches. Looked yummy. The boy thought it was too tomatoey. Veggie pasta salad, cinnamon apples, and chicken sausage.  
 This took nearly two hours. I was lied to. I copied a recipe for polenta cooked in the rice cooker. It didn’t. I followed the instructions exactly, then opened the cooker and saw a big lake of chicken broth. I am hating life right now. So, do my usual polenta recipe, which takes about ten minutes to bring it up to boiling, then 20 to simmer. Should have done that in the first place. 

But take a look at that sauce. My one happy spot was when the Girl asked me if the leaves in it were just herbs (in a very suspicious tone). I said, “no, they’re  collards.” She said, “Oh, OK!” In a happy tone. How bizarre, huh? But collards are awesome simmered all day in a red sauce. Try it, you’ll love it. 😉

Out of the box:

  • Carrots
  • Celery
  • Broccoli
  • Bell pepper (last week’s)
  • Cherry tomato (all gone!)
  • Collards (all gone!)
  • Baby leeks

Wednesday

  Mmmmmm, big bowl of brown goes purple as we clean out the last of some blueberries from the freezer. 🙂 

 Mid-lunch pic. 🙂 Fried rice and orange chicken, the smell of which was driving my coworkers wild. And actually, the fried rice came out of the freezer, with the lovely addition of the last of the broccoli from last week’s box. And some less than satsuma-level clementines. Considerably less. 

No pics of the pizza. Eaten too darn fast. Red sauce, fresh garlic, bacon, pineapple, and fontina cheese. So yummy.