It’s back to school I go. Tomorrow.
Last year around this time I started a tradition of Sunday cookups, spending Sunday afternoon in the kitchen so I wouldn’t have to think about what to make for dinner after working all day.
I loved it.
I loved having knife time, getting the fridge organized, and I especially loved always having something prepared and healthy when I got home. I usually followed up with a Facebook post about what I made, which got a lot of attention both online and in real life. People who I didn’t think paid any attention to my FB posts would ask me about what I made or give me a nice compliment about how pretty the pictures were. It also got me thinking about starting a food blog.
So now that I have to return to my professional job, the Sunday cookup is back. My plan is to follow the cookup with a blog post. I hope this gives you ideas of what to prepare in advance, and see if I can become more efficient with my weekend knife time.
A few months in to weekly cooking last year, I started doing a big cookup on Sunday, followed by a mini-cookup on Wednesday nights. Why? Because eating a lunch on Friday that I packed on Sunday is gross.
So here’s what I cooked today. I started around 11:30 am and finished around 2:00 pm. That’s too long. Room for growth, yay!
When I got home from church I wanted almond flour pancakes with fig jam. Don’t judge. I’m not doing a W30 right now. I’m also pretty certain that paleo pancakes won’t make me miss IHOP. I used this recipe sans syrup, ate a small stack, and thought about adding banana. So I defrosted a frozen banana, mashed it up in the batter and cooked the rest. Better without the banana.
I also made a dozen egg cups with diced peaches and Aidell’s chicken apple sausage. I used a cup of egg whites and 6 whole eggs, not because I’m worried about fat and cholesterol, but because I have an open carton of egg whites in the fridge.
I made Vietnamese Cabbage and Chicken Salad. Oh emm gee. So good! The flavors remind me of the dishes we eat at our favorite Vietnamese restaurant. I would almost say our favorite Vietnamese place can suck it, but it can’t. We’ve been going there for years. I followed the recipe as written. I’m not sure what savoy cabbage is, so I used 5 cups of regular green cabbage. I omitted the sugar and used a squeeze of Sriracha instead of a red chili. Yes, I used rooster sauce. I’m not on a strict W30 right now.
I packed three bento boxes with this salad, cherry tomatoes and more chicken. I will not get tired of this. I packed a tiny container of dried-tomato mayo to boost the fat content of my lunches. No one wants to be starving at 3 o’clock.
Ready to grab and go in the morning.
I made a big booty salad.
And some green Italian dressing.
I have no idea who gets credit for this dressing. I saw it on Facebook, took a screen shot and made a pin a long time ago.
This dressing smells like herb heaven and is delicious with raw greens, but holy garlic and onion, Batman! Next time I am going to roast the garlic and onion before mixing. Meanwhile I will keep the vampires at a safe distance. What you see in the jar was mixed with mayo to tone down the raw garlic and onion flavor.
Hubs and I grilled burgers for dinner tonight and made extras for a quick weeknight protein. We also grilled some potato slices, one sweet and one yukon gold I had laying around. I am making a sad face because we didn’t have more potatoes. We ate them all except for two sweet potato slices. Grilled potato slices, yum.
It doesn’t look like I have much planned for dinners, but we have Applegate hot dogs, Aidell’s sausages and a big ol’ Costco bag of salmon fillets in the freezer. Sausages only take a minute and no one wants reheated salmon.
During my cookup I also made and gave away a jar of fig jam because my trees are still going nuts. I’d share the recipe but I don’t measure. Figs, dates, freshly squeezed OJ, lemon juice, salt and ground chia seeds. I cut the figgies in quarters, put them in a pan with a little water, add the other liquids and let it boil down for about 30 minutes. Then I use an immersion blender to smooth out the chunks and add the chia seed powder at the end. It’s the bomb.com on a sweet potato, or mixed with oil and balsamic to make a salad dressing. I try to avoid eating it by the spoonful.
Just kidding. That’s been my weakness since finishing my July W30. For some reason I can abstain from snacking only when I’m counting days and keeping a blog of every single thing I eat. I don’t want to keep counting days, but I want to be accountable for my snacking habits. So I am going to challenge myself to not eat any snacks this week. I will report back.