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Batch Cooking

Batch Cooking 4-21-13

For dinner: One ingredient crêpes with a spinach and ricotta filling, topped with mushrooms and a saffron béchamel sauce. Shmancy, if I do say so myself! (Recipe coming soon).

Lunch: yet another week of salad with steak (and my favourite combo of strawberries, avocado, bocconcini, and olive oil).

Snacks/Dessert: Another round of panna cotta with rhubarb from a recipe I will be posting soon, and also poached rhubarb with crème fraîche.

Now I have food for most of the week – such is the joy of batch cooking :)

What are you eating this week?

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Batch Cooking 04-14-13

Excited to be cooking with rhubarb this week! I seem to always miss rhubarb season, but not this year! For dinner: melt-in-your-mouth braised beef brisket with rhubarb. And I’m experimenting with a rhubarb topped panna cotta recipe. I’m making up for past years :)

For a side, some cauliflower, a vegetable that I don’t give enough love to. Browned in butter and then quickly braised in stock and tossed together with some capers and lemon juice – very tasty!

For lunch, another salad, pretty much same as last week: lettuce + steak + strawberries + avocado + bocconcini + olive oil = not a combination I’m likely to tire of any time soon.

And for snacks/dessert I have that panna cotta that I’m experimenting with and some fantastic chocolate pots de crème that I’ll be posting this Friday.

Now I have food for most of the week – such is the joy of batch cooking :)

What are you eating this week?

Fridge 4-14-13

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Batch Cooking 3-24-13

Classic “pizza and pasta” for dinnerThin crust meatza with caramelized onions, mushrooms, chicken chorizo sausage, pineapple, and mozzarella. Along with a side of garlic and goat cheese spaghetti squash. Nom.

And for lunch, I’ll be assembling a salad daily: lettuce + steak + pear + avocado + bocconcini + pecans + olive oil.

Breakfast will be my usual – either soft-boiled eggs or sausage, along with some sauerkraut.

And snack-wise, some homemade macaroons and dark chocolate.

Now I have food for most of the week – such is the joy of batch cooking :)

What are you eating this week?

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Batch Cooking 3-17-13

Spring is in the air, and I’m in the mood to lighten my menu. Beef panang curry for dinner may seem heavy at first glance, but it’s lightened by bright flavours of lemongrass, ginger and kaffir lime leaves.

And for lunch, I’ll be assembling a salad daily: greens + steak + avocado + goat cheese + strawberries + pecans + olive oil.

What are you eating this week?

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Batch Cooking 03-10-13

For dinner: going clockwise from top right hand corner: braised lamb shanks, sauce (jelled), veggie garnish, spinach, celery root purée, and then in the center, magical paleo gravy (jelled). Recipe coming soon!

For lunch: Top left hand corner: tarragon chicken salad.

Now I have food for most of the week – such is the joy of batch cooking :)

What are you eating this week?

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