The Weekly Cookup

May 2015 cook web (2 of 2)

Alannah and I worked side by side this weekend on our respective weekly cookups.  If you haven't read Well Fed Paleo this is where you get as much food prepped as you can in one fell swoop, making quick work of the rest of your week's cooking.  Or in my case, at least make some of the rest of the week's cooking quicker work. 

May 2015 cook web (1 of 2)

This isn't making whole meals ahead but rather doing prep work like browning ground meat, chopping and peeling, steaming vegs for sautees, making smoothies and so on. (curious?  check out a cookup plan here)

I had made extra turkey and pork sausage for breakfast Saturday morning.  To that leftover meat I added some steamed greens, leftover chopped vegs from stir fry, a handful of flaxseed, and a dozen eggs and made breakfast muffins. No recipe.  Just a bit of Adobe seasoning to the above and into the oven til set.  (I toss leftover vegs etc in the freezer for soup and frittatas.)

May 2015 cook web (1 of 5)

Alannah made a stuffed pork tenderloin from this magazine, then sliced and froze it for her lunches.  She will do another main dish every several days and the variety will increase.  She also made up a double batch of mocha/veg/yogurt smoothie from the same volume and froze it in ice cube trays.  It's a grab and go breakfast if you toss it into a smoothie cup and let it defrost. 

May 2015 cook web (2 of 5)

May 2015 cook web (3 of 5)

 I pulled out two chicken carcasses from a chicken roast and made a meaty bone broth.  Then prepped a bajillion veggies for juicing etc.  I divvied up vegs into baggies for husband's lunch.  Also had a can of rice noodles which isn't a health food but adds crunch to salad.  Divvied that up into snack baggies to toss into lunch boxes too. 

Husband meantime made burgers on the grill because you do NOT want to make another thing after a weekly cookup.  You're done.  Out. Finis.  He made up a load of chicken legs as well.  Some went into lunches and some was chopped for dinner tonight.  

We are working on our new routines like this in the new house – assigning laundry days, getting back on track with meals, finishing up the school year (Amazingly they are almost there and maintaining their A averages.  Go kids! I am taking note of this fact  to remind myself when I am tempted by new curriculum…) and wading through boxes.  

With so much to do we can't afford NOT to do a weekly cookup. It is easy to let diet go when you are pressed from all sides but the time to compromise is not when you are asking more of your body.  

May 2015 note web (1 of 1)

Today is Friday

"Today is Friday,
Today is Friday,
Friday fish,
Thursday roast beef,
Wednesday soup,
Tuesday string beans,
Monday wash day,
All you hungry brothers,
We wish the same to you."

It rolled right off the tongue.  Right after "Friday fish" on the menu my brain erupted into old camp songs sung with many hungry brothers over the years. After listening on cassettes and then dvds the lyrics are seared into my memory.  

Kieran had an exam today on a Tolstoy short story. As soon as he began the plot and the questions came back to me.  The same way, I could have jotted down the supplies for a senses unit in my sleep I think, the activities and associated projects so familiar to me now.  And then we settled in to dipping cod into batter the same way the church ladies prepared the Friday fish fry line, week after week, in my childhood.

 It occurred to me we really are reaping the rewards of habit.  Although we are in another new house, another new location, another new job, so many things roll along the same well-worn paths charted so long ago. People don't factor that in when they hear family size.  They assume a reckless amassing of liabilities and exponential multiplication of chores and subtraction of brain cells. It didn't work out that way though. 

New things are a challenge.  They always are.  It was so difficult to learn how to teach  - reading, math, science, and gasp, latin.  Oh my word.  Manuals and how-to's and reviews of the manuals and how to books stacked up on my side tables for YEARS.  It seemed for a long stretch every aspect of life was that way, so much to get up to speed on in so many areas.  How do you safely carry a baby, feed a baby?  Then how do you feed a whole bunch of people?  When should they walk/talk/train/drive a car? How do we accomodate allergies?  Repair a dryer? Alter the uniform?  How do you research your doctor/dentist?  All of it requiring action on my part at once.

It left my head spinning.  

Sometimes it isn't until the spinning stops that you notice.  Once day, just like that, the thing – whatever the thing happens to be – just happens effortlessly, like clockwork.  You can wing the lesson.  Your little liabilities slip into the kitchen and begin slicing and mixing alongside you.  You know the answer to the teen's question.  You know exactly how long it is between tylenol doses.  You may not know when it came together.  Just that at some point it did.  The added bonus is that not only do you know these things, but every year more of your clan knows them too.  All those years you were not just pushing the building capacity to bursting.  You were building a community, a shared culture, a team.  You were learning skills together that only needed to be mastered once and then they would serve you faithfully for years to come.    

There are always new things.  That's a given.  Eventually, though, there are a whole lot of other things that are no longer foreign, freeing you up to concentrate on fewer things at once.  Those others just begin to work on autopilot in the background.  

After years of struggle and fatigue my friend, that.is.awesome.

(Traditional beer batter fish fry here.

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3 Ingredient Perfect Pork Tenderloin

This super delicious, nearly bomb-proof Sunday dinner came courtesy of our daughter Alannah. It is paleo, gluten free, and couldn't be easier to put together. Simply sprinkle McCormick steak seasoning liberally over the tenderloins and wrap them with bacon. Bake at 425° for 25 minutes or until the meat thermometer reads 155°.  Then broil for about 5mins to crisp up the bacon.  Take it out of the oven and let it stand, covered another ten minutes. (the temperature actually rises while it sits) Please excuse the fab foil pan.  Remember we are in temporary digs and Reynolds is the best we can do at the moment.  But hey….

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Will just say this.  There were no leftovers. 

Smoked Salmon Scramble – paleo breakfasting

Jan 2015 brunch web (1 of 1)

Despite having been fairly conscientious throughout the holidays I have had autoimmunity rear its head this winter.  Really dedicating myself to the diet protocol has brought significant relief and also some comments from the bagger at the grocery store who remarked that we buy a LOT of vegetables.  Guilty as charged.  

When people learn you are grain and dairy free the first question is usually what about breakfast?  There are several different ways to approach this.  One of the best I've heard is to stop categorizing the meals by food type.  Rather you have meal 1, meal 2, meal 3 and they can be whatever you dream them up to be.  Stir fry for breakfast?  Why not?  

Some people make paleo copycat dishes – muffins or pancakes.  This meal probably falls somewhere between and was super easy.   The spinach is steamed while the eggs scramble.  Then layered with a bit of smoked salmon.  Drizzle lemon over the whole, which I was NOT thinking would be as awesome as it was since I don't generally love fish.  Fatty cold water fish, however, has lots of redeeming qualities.  It's an acquired taste I am acquiring. 

Jan 2015 brunch web (1 of 1)-2

Other days I am juicing.  This one was cucumbers, celery, pineapple, romaine, mint.  I am saving juice and smoothie ideas over here if you want to play along.   Paleo pins over here. 

 

eating and reading this week

Sept 2014 gyro dish web

Since I don't quite fit into the available memes and am notoriously erratic posting these things, we bring you books and bites this week. Maybe we shall do this again.  Maybe I will flake out and not.  Disclaimer – either scenario is entirely possible. 

A stretch for this culinarily-challenged chick the gyro meatballs and sauce from the Against All Grain cookbook which I heart. (The recipe is here in burger form.  Same same though) It's been a very long time since I have had lamb but this was a surprising hit here. I have no pic of the zoodles on my plate which is ok because the spiralizer is not here yet so my zoodles are less than photogenic.  But yum nonetheless. 

In reading news I am working through the boys' book report boys with gusto so we can discuss as they go.  This month it is The Singing Tree for Kieran and Lilies of the Field for Aidan.  The Singing Tree is the second "children's" book I have read in recent months and ended up laughing and crying my way through.  This one however hits rather close to home having a son in the military in an unstable world.  Sometimes it seems we have not progressed all that much from 1914 to 2014. Anyway, a very good read. 

Lilies of the Field is on deck tomorrow.  I admit my only reference is Sidney Poitier.  We shall fix that. Upside of waiting this long to read it is that I have recently lived in Germany.  Aidan can read the dialect lines quite well. ; ) 

of rhubarb and small hands

 

The temperature has dropped considerably, but we got another cutting of rhubarb in which made me very happy.  Hands down our favorite rhubarb crisp recipe is here.  Cutting stringy rhubarb with a butter knife is a big treat for the little girls. They were able to do almost the entire recipe with very little help, which is pretty funny because neither of them actually like rhubarb. For them it's truly all about the process, which reminds me to slow down and enjoy all those interim steps instead of racing headlong to the end product.  

Metaphor alert.  You knew that, right? ; )

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