I’ve been freezing Matt work lunches since last fall, I started with Tamales, freezing 2-3 of them in their husks wrapped in foil. I then made Burritos. He has a microwave at his work (doesn’t just about everybody?) It’s easy for him to reheat them.
However, his favorite meals have been soups, stews or rice based meals in bowls. I froze a few in the plastic lidded tupperware items I had around, but I hated it. This leads me to my confession: I absolutely loathe plastic dining ware, of every sort. It gets easily stained, smelly and lost. I’m sure when we have kids we’ll have to do SOME plastic, I just don’t like it. I don’t like drinking out of plastic, I’m convinced that it taints the taste of the water.
Wow, when did I become this deserving little prude, can I say developed world problems or what. Good grief. Geez, I should be thankful for bowls and cups, no matter what the type.
Anyway, all this to say that I was hesitant to freeze lunches for Matt in plastic, just for him to reheat it again, it kind of grossed me out. So after some sticker shock at the local walmart I finally gave in and invested in some glass pyrex 4 cup containers with lids (the lids are plastic, I know, but they are removed before microwaving). I’ve been slowly collecting them on sale, $7.99 is the going rate usually but I’ve purchased most of mine from $5-6, by watching for sales and looking for coupons.
I’ve been perfecting “Happy Hubby Meals” at Matt affectionately calls them, and I’ll start sharing the successes here (there have been many unsuccessful ones as well that I’ll keep to myself)
My latest one was a spin on a recipe I got from the Betty Crocker site, Chicken Curry. 4 chicken breasts made 6 good meals, I had some snap peas and cashews that I topped each meal with.
Chicken Curry (slow cooker version)
4 Chicken breasts
2 cups water
1 jar Trader Joe’s Mango Chutney
2 TB cornstarch
1 TB yellow curry powder
2 tsp salt
2 tsp ground black pepper
1 TB Sriracha Sauce or Rooster Sauce (optional if you like spicy)
2 cans drained, rinsed garbanzo beans
2 onions chopped and sautéed until translucent
2 cups basmati rice, uncooked
2 cups snap peas, sharp ends chopped off
3/4 cup chopped cashews
Lay chicken breasts in slow cooker. In small bowl mix water, mango chutney, cornstarch, curry powder, salt, pepper and sriracha until blended, pour on top of chicken. layer onions on top. Cover and allow to cook on high for 3 hours, add drained rinsed garbanzo beans for last hour of cooking. Fork chicken apart gently. Do a quick taste test, add more spice or salt if desired.
Cook 2 cups of white basmati rice in rice cooker or on stove according to manufactures directions.
Divide rice into 6 bowls, top with chicken curry mixture, spoon chicken garbanzo mixture and sauce on top of rice. Top with cashews, dried red pepper flake (for more spice) and snap peas. Allow everything to cool a little before lidding up and freezing.
The cornstarch gave a great consistency to the curry that covered the rice well.
Often I freeze leftovers, but this meal fit so perfectly into the pyrex, I just froze the whole lot. I received a text from Matt today
“Curry lunch was awesome!!!!! I win!”
I consider that a success.
There isn’t much to say about these sweet little things. Hardly worth a post, but I enjoyed them so much, I thought, why not!
I picked up my mini-muffin tins from my mom recently, they are so useful and cute, albeit annoying to wash. And pinterest as so many fun ideas with mini muff pans, I wanted to do something creative and fun, I ended up with boring corn muffins, but they are delicious, and so much cuter than regular muffins.
The hierarchy of corn based baked goods cuteness goes something like this
1. Mini Corn Muffins (cute)
2. Regular Corn Muffins (neither lacking nor comprising of cuteness)
3. Corn Bread (not cute)
I just followed the recipe on the side of the corn meal box.
I made two batches of these, so 96 mini muffs, I used fresh corn in them as well, even though the corn is cooked it adds an incredible CRUNCH. Mmmm. I froze two huge bags of them for later use!
My only additional note about muffins, is that you hardly want to mix them, undermix them even, you should be able to see streaks of flour throughout still. Also melt the 3 tablespoons butter before mixing in. I baked these for about 12 minutes at 250 degrees. I added 1 ear of corn, chopped off the cob. And I did spray the muff tins with some non-stick coating.
Pretty simple! Enjoy!
I started reading I Capture the Castle by Dodie Smith (author of 101 Dalmatians) last week, it is nothing short of BEAUTIFUL. I won’t share any of the surprises here, but if you are a fan of anything Jane Austen, you will enjoy this book. At one point the characters in the book are bestowed a ham. The author describes the ham so wonderfully, it made me hunger for ham.
Ham can be expensive, at least for our budget. I ended up finding a sale bone-in ham for $12 at Rosauer’s. We enjoyed a few days of delicious ham sandwiches, I froze some leftovers and used some leftovers for this quiche.
I used leftover tortilla dough for the crust, I was hoping it was going to solve all my crust isues, but unfortunately it ended up being just weird. . . I highly recommend using your own pie crust recipe or pre-made crust.
We had a lot of potatoes, so I used those as well. Matt and I don’t enjoy excessive amounts of cheese, so feel free to add more cheese to the recipe.
Ham and Potato Quiche
8 small potatoes, cut into chunks
2 onions, chopped and sautéed till soft
2 cups of chopped ham
1 cup egg substitute
1 cup milk
2 tsp pepper
1 TB salt
1 tsp paprika
1/2 cup shredded parmesan cheese
Pie Crust (your choice)
Whisk eggs, egg substitute, milk, pepper, salt and paprika together until smooth. Press your choice of pie crust into 9 x 13 casserole baking dish, spread potatoes, ham and onions evenly into pan, pour in egg mixture. Sprinkle parmesan cheese on top. Bake in 350 degree for 45-50 minutes or until a knife comes out clean.
What is an aprium you might ask? An aprium is a hybrid fruit that is a mix of an apricot and a plum, but more of a APRICOT. comparable to a pluot, yet a pluot is much more PLUM than apricot.
They might be the FIRST official fruit off of my dad’s orchard. They are beautiful and actually quite tasty!
I love a good muffin. I made two batches of these, one I shared with friends, sadly it was lacking in some certain goodness. I made a second batch and it was MUCH better. That is the recipe I will share with you all.
Muffins are not cupcakes, so don’t expect these to be overly sweet. I used my blueberry muffin recipe and added cinnamon.
1 3/4 cups white flour
1 TB white flour (reserved)
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 tsp lemon peel
1 cup chopped apriums
1/2 cup applesauce
1 egg whites (or 1/4 cup egg substitute)
2 TB canola oil
1/4 cup milk
1 tsp vanilla
1/2 cup sugar
Mix apriums with 1 tablespoon of flour. In separate bowl mix flour, baking powder, salt and cinnamon, mix till incorporated. In another bowl mix remaining ingredients, mix ingredients together until barely mixed. Muffins are sensitive to overmixing, be careful. Spoon into greased muffin tins. Bake for 18-20 minutes on 375 degrees.
There were great tortillerias in the small towns around where I grew up, they’ve all but disappeared. It’s quite unfortunate since a freshly made tortilla and a packaged store-bought tortilla are practically two different foods.
It’s quite a shame since homemade tortillas are really easy to make. Way easier than pizza dough even. I don’t really know why I don’t make them more often. Since we started making them from scratch I haven’t purchased flour tortillas from the store (although I rarely did anyway).
I could eat homemade tortillas with homemade refried beans for dinner and probably not feel that bad about it.
One cringe moment with this recipe . . . it contains lard, which kind of makes my stomach turn. If you’ve read my rants and ravings on this blog long enough, especially my tamale post, you know I have a complicated relationship with lard. It’s yucky animal fat, right?
HOWEVER. I think I would like to recant my statements against lard.
I dusted off the old nutrition books, and did some mild research.
The current thought process on eating healthy is to eat UN-saturated fats and limit saturated fats. Unsaturated fats include olive oil, which is what we hear about all day long, (unsaturated fats have been found to lower “bad” cholesterol levels)
Butter and lard have both unsaturated and saturated fats in them. But lard has MORE unsaturated fats than saturated fats in it even though it is higher in calories than butter. Butter has more saturated fats than unsaturated fats but fewer calories.
And in all of this please bear in mind that you commonly don’t use lard in excess like Paula Deen uses butter. This tortilla recipe makes 20 tortillas with 2 TABLESPOONS of lard.
And besides all of this, I think we should be WAY MORE CONCERNED about filling our guts full of sugar and processed grains rather than quibble over a little fat.
And yet again I digress. . .
Back to the recipe
Matt and I whip up a batch of tortillas in 10 minutes flat. The first time took longer because we had to figure out how to roll them, cook them, etc. We usually just make up the ones we want for the meal and store the dough in the fridge. We’ve stored the dough for up to 5 days and it’s still worked fine.
I like tortillas because they are carb-y without overloading you with carbs, not like mashed potatoes or noodles. That statement made sense in my head.
We are out of a lot of vegetables today, we did have zucchini tho! So, sautéed that up with a lonely chicken breast and defrosted some fantastic black beans. Topped with sour cream and salsa and it was FANTASTIC.
(Never underestimate the deliciousness of zucchini)
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 1/2 cups water
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the medium-hot skillet, and cook until bubbly; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough or store in the fridge for up to 5 days.