tag:blogger.com,1999:blog-4119943.post3020140903372343465..comments2023-09-29T06:57:06.991-07:00Comments on Anglachel's Journal: Weekly Menu - January 22Anglachelhttp://www.blogger.com/profile/01110546252851760414noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4119943.post-9548508745233077952012-01-23T19:59:12.525-08:002012-01-23T19:59:12.525-08:00Hi CMike,
I keep meal prep to a minimum. If I'...Hi CMike,<br /><br />I keep meal prep to a minimum. If I'm doing a stir fry, like the eggplant and tofu, the biggest job is chopping up the vegetables to be small and even so they cook quickly. The pork I cooked tonight took about 20 minutes of prep for everything, and then cooked in the oven for another 20 while me & the Spousal Unit chatted about our respective days.<br /><br />I try to cook things that take some chopping and a little browning, then cook unattended. 20 minutes is about my maximum time and on weekends we do the cooking together. I end up doing a fair amount of food prep on the weekends so that dinner during the week is quick to pull together. For example, last weekend I cooked a bunch of polenta in the slow cooker all day, poured it into pans to cool, then used it in place of noodles in a mid-week lasagna. <br /><br />I don't sprout beans. I just soak to soften and cook them. I do like to try to vary the kinds of beans/legumes I cook. If you can get your hands on fava beans, give them a try. They have a very earthy, rich flavor that you'll either love or hate. I love them. I have dried favas I put in the slow cooker, canned favas for making quick salads, and in the summer fresh favas that I'll eat right after boiling them with a sprinkle of salt, pepper and olive oil. Black beans are also a big favorite around here.<br /><br />AnglachelAnglachelhttps://www.blogger.com/profile/01110546252851760414noreply@blogger.comtag:blogger.com,1999:blog-4119943.post-11773851282305334972012-01-23T09:02:59.084-08:002012-01-23T09:02:59.084-08:00I know I should expand my menus beyond black-eyed ...I know I should expand my menus beyond black-eyed peas and chickpeas so thanks for the heads-up in your last post about Mayacoba beans. Just curious, how much time do you spend preparing a meal and, except when you put a pot on, do you devote yourself to that single task while you're at it?<br /><br />Do you maintain a steady supply of beans you've sprouted on hand? Might be more trouble than it's worth but I'm thinking about getting the mesh jar lids to do that.CMikehttps://www.blogger.com/profile/13481861530761114492noreply@blogger.com