Cooking on the Weekend is my 9 to 5

I generally advocate quick, cheap cooking. However, the weekends seems to bring out a different side of me. I woke up at 8 am to go to Trader Joe's to pick up snacks for the week and some cheese (yes this means, my Use-Up-Your-Stash Challenge is somewhat of a bust, but I'll try again later). When I got back at 9 this morning, it was all ago.

So here is another lesson in cooking for those with time constraints: weekends are your best friends, use them to your advantage. You can cook a week's worth of side dishes, soups or other quick meals that can be frozen and then thawed quickly for lunch to bring to work or for dinner when you're home late and the last thing you want to do is turn the oven on in your hot apartment. At the very least, you can start doing some prep work during your off time. For example, sit in front your your tv and dice vegetables to be used in dishes throughout the week. This is where planning weekly menus in advance could be helpful as you would know exactly what needs to be prepped, and it is also something that I hope to improve on over this summer.

Here is a list of all of the things I ended up cooking today, and can be used in the next day to the next 3-5 months, thanks to the freezer:

- Strawberries in Balsamic Vinegar (1/2 lb strawberries, 1 1/2 T balsamic vinegar, 1 T white sugar, 1 T brown sugar; let sit for 1-4 hours or microwave for 1-2 minutes if in a rush; great on top of pancakes, waffles or french toast)
- Buttermilk Pancakes (ok, so it was a mix, but I added cinnamon, nutmeg, vanilla extract and a bit of vegetable oil for a tastier mix)
- Bacon
- Beef Tenderloin (left over from dinner the other night, sliced thin, will be used for burritos in the near future)
- Tomato Sauce (plum tomatoes, basil, olive oil, garlic and onion, simmered down for 2 hours then blended)
-  Black Beans (1/2 lb black beans, 3 C water, 1 onion, 4 cloves garlic, cumin, cayenne pepper; bring to a boil and then let it simmer for 2-3 hours)
- Pizza Dough (500 ml flour, 300 ml water, pinch of yeast, pinch of salt, olive oil; based on the 5:3 bread ratio that I read in Michael Ruhlman's book Ratio, as mentioned in previous posts)
- Grilled Cheese (pane bello bread, cheddar cheese, swiss-gruyere cheese)
- Basil-Spinach-Walnut Pesto (2 handfuls of fresh spinach, 1/2 handful of basil, 4 garlic cloves, handful of walnuts, olive oil, water; blend until smooth; feel free to use any vegetable or any type of nut on hand)
- Guacamole (3 avocados, 4 garlic cloves, 2 poblano peppers, 1/2 red onion, 2 limes, cilantro, cumin; blend until it becomes pure bliss)
- Peanut Sauce (4 T peanut butter, 2 T soy sauce, 1 t chili paste, 2 garlic cloves, 1 t ginger, 2 T warm water; mix until smooth)
- Plum-Strawberry Compote (4 plums, 1/2 lb strawberries, white sugar; bring to a boil in a saucepan, then let simmer for 45 minutes)
- Tart Frozen Yogurt (2 C Green Yogurt, 1/2 C white sugar, 1 t vanilla extract; place in the freezer, take out and stir vigorously every 30 minutes for 3 hours, or don't be cheap and just buy an ice cream maker)
- Kool-Ade (that's right, it's in one of my measuring glasses right now, and it's one of my favorite flavors, red)

Let's just say my freezer is well stocked for the next week or two, full of frozen basil, cilantro, and spinach (didn't want it to go bad sitting in my fridge), as well as the tomato sauce, black peans, guacamole and frozen yogurt, among other things (pizza, chicken drumsticks, shrimp, half a french roll). Hope this simplifies cooking for the rest of this week. I'm expecting another rousing day of cooking tomorrow so we'll see what else gets made tomorrow.

Use-Up-Your-Stash Challenge Update

Remaining Ingredients:
15 Spinach Ravioli
1/2 lb Frozen Asparagus Spears
Sour Cream
Peanut Butter
30 Pepperonis
1 lb Mexican Blend Cheese
1 bag of Shredded Lettuce
1 bag of Mesclun Greens (spring mix)
1/2 Head of Garlic
2 boxes of Mac and Cheese
1 box of Corn Bread
1 pack of Kashi Morrocan Curry Pilaf
1/2 bag of Dried Black Beans
10 Hard Taco Shells
5 Mini Boxes of Raisins
.8 lb of Dried Cranberries
Beef Tenderloin Roast

1 lb Frozen Mango Chunks 1/2 lb Frozen Mango Chunks
6 oz Condensed Milk 3 oz Condensed Milk 10 oz Condensed Milk
9 Eggs 4 Eggs
6 oz Swiss Gruyere 2 oz Swiss Gruyere Cheese
6 Plums 3 Plums
4 Apples 1 Apple
1 lb of Polenta 1/3 lb of Polenta
1/3 lb of Sliced Almonds 1/6 lb sliced almonds
1/3 lb of Walnuts 1/6 lb Walnuts
2-16oz packs of String Cheese 1.5-16oz packs of String Cheese
1-8 pack of Hot Dog Rolls 6 Hot Dog Rolls
1-7 pack of Hebrew National Franks 5 Hebrew National Franks


1/2 lb Frozen Broccoli
1/2 lb Frozen Peas
12 oz Yogurt
1/2 bag of Capellini Pasta
1/4 lb of Frozen Strawberries
Filet Mignon
Chicken Drumsticks
1 4 oz Pork Loin
1 cup Frozen Spinach
1/3 jar of Vodka Sauce
1/2 jar of Alfredo Sauce
Guacamole
Peanut Sauce
5 Multigrain Tortillas
1 pack Whole Grain Brown Rice (9 oz)
1 pack Light Chunk Tuna
2 packs of Ramen
1 bowl of Vegan Black Bean & Lime Soup
1 Tomato1 bag of French Onion Sun Chips
1 Pack Double Stuffed Oreoss
French Bread Loaf (transformed into breadcrumbs)

I used up the rest of the peanut sauce and spinach in a pasta dish with some whole wheat penne I had left over. Mike about about half of the capellini pasta that was left. One of the apples and the nuts were used to make a walnut-garlic-apple pesto (more on that later) that I plan on serving on top of the penne with some peas. And I have an idea for asparagus, garlic and bread crumbs that involves roasting.

In the words of a fellow food blogger, read it and eat.

Remaining Ingredients:
15 Spinach Ravioli
1/2 lb Frozen Asparagus Spears
Sour Cream
Peanut Butter
30 Pepperonis
1 lb Mexican Blend Cheese
1 bag of Shredded Lettuce
1 bag of Mesclun Greens (spring mix)
1 Lemon & 1 Lime
1 Head of Garlic
Ginger
3 boxes of Mac and Cheese
1 box of Corn Bread
1 pack of Kashi Morrocan Curry Pilaf
1/2 bag of Dried Black Beans
10 Hard Taco Shells
5 Mini Boxes of Raisins
.8 lb of Dried Cranberries
Filet Mignon
Beef Tenderloin Roast

1/4 lb of Frozen Strawberries (made into strawberry jam)
1 lb Frozen Mango Chunks 1/2 lb Frozen Mango Chunks
1/2 lb Frozen Broccoli 1/4 lb Frozen Broccoli
1/2 lb Frozen Peas 1/4 lb Frozen Peas
6 oz Condensed Milk 3 oz Condensed Milk 10 oz Condensed Milk (bought more for cookies for my mom's birthday)
12 oz Yogurt (used 6 oz for the fried chicken and 6 oz for peanut-pork chop - recipe coming soon)
9 Eggs 4 Eggs
6 oz Swiss Gruyere 4 oz Swiss Gruyere Cheese (used some on the polenta the other night
6 Plums 3 Plums
4 Apples 1 Apples
1 lb of Polenta 1/3 lb of Polenta (used some last night with the soup and the night before with the chicken)
1/2 bag of Capellini Pasta 1/4 bag cooked capellini pasta
1/3 lb of Sliced Almonds 1/6 lb sliced almonds
1/3 lb of Walnuts 1/6 lb Walnuts
2-16oz packs of String Cheese 1.5-16oz packs of String Cheese
1-8 pack of Hot Dog Rolls 6 Hot Dog Rolls
1-7 pack of Hebrew National Franks 5 Hebrew National Franks

Chicken Drumsticks
1 4 oz Pork Loin
1 cup Frozen Spinach
1/3 jar of Vodka Sauce
1/2 jar of Alfredo Sauce
Guacamole
Peanut Sauce
5 Multigrain Tortillas
1 pack Whole Grain Brown Rice (9 oz)
1 pack Light Chunk Tuna
2 packs of Ramen
1 bowl of Vegan Black Bean & Lime Soup
1 Tomato1 bag of French Onion Sun Chips
1 Pack Double Stuffed Oreoss
French Bread Loaf (transformed into breadcrumbs)

Use-Up-Your-Stash Challenge

Last night I continued to use up some of my food, namely the black bean and lime soup and the polenta. The soup just needed some boiling water. With the polenta, I baked it in the oven for 10 minutes, added the mexican cheese on top for the last 2 minutes. Then put some sriracha hot sauce and salsa on top and guacamole on the side.

Remaining Ingredients:
1 4 oz Pork Loin
15 Spinach Ravioli
1/4 lb of Frozen Strawberries (made into strawberry jam)
1 lb Frozen Mango Chunks 1/2 lb Frozen Mango Chunks
1/2 lb Frozen Broccoli 1/4 lb Frozen Broccoli
1/2 lb Frozen Asparagus Spears
1 cup Frozen Spinach 1/2 cup Frozen Spinach
1/2 lb Frozen Peas
1/3 jar of Vodka Sauce
1/2 jar of Alfredo Sauce
Guacamole
Sour Cream
Peanut Sauce
5 Multigrain Tortillas
30 Pepperonis
6 oz Condensed Milk 3 oz Condensed Milk
12 oz Yogurt (used 6 oz for the fried chicken and 6 oz for peanut-pork chop - recipe coming soon)
9 Eggs
1 lb Mexican Blend Cheese
6 oz Swiss Gruyere 4 oz Swiss Gruyere Cheese (used some on the polenta the other night)
1 bag of Shredded Lettuce
1 bag of Mesclun Greens (spring mix)
1 Tomato
6 Plums 3 Plums
4 Apples 3 Apples
1 Lemon & 1 Lime
2 Heads of Garlic
Ginger
3 boxes of Mac and Cheese
1 box of Corn Bread
1 pack of Kashi Morrocan Curry Pilaf
1 pack Whole Grain Brown Rice (9 oz) 1/2 pack Whole Grain Brown Rice
1 pack Light Chunk Tuna
2 packs of Ramen
1 bowl of Vegan Black Bean & Lime Soup 1/2 bowl left in the fridge
1 lb of Polenta 1/3 lb of Polenta (used some last night with the soup and the night before with the chicken)
1/2 bag of Dried Black Beans
1/2 bag of Capellini Pasta
10 Hard Taco Shells
5 Mini Boxes of Raisins
.8 lb of Dried Cranberries
1/3 lb of Sliced Almonds
1/3 lb of Walnuts
Peanut Butter
1 bag of French Onion Sun Chips 1/2 bag of French Onion Sun Chips
1 Pack Double Stuffed Oreos 1/3 pack of Double Stuff Oreos
2-16oz packs of String Cheese
French Bread Loaf 1/2 French Bread Loaf
1-8 pack of Hot Dog Rolls 6 Hot Dog Rolls
1-7 pack of Hebrew National Franks 5 Hebrew National Franks
Chicken Drumsticks
Filet Mignon
Beef Tenderloin Roast

A Use-Up-Your-Stash Challenge: Introduction

Because it is finals period, I have found my time to be more limited than my money (never happens any other time). And so I've decided that I'm going to take advantage of this by using up all of my remaining food before I step food into a grocery store. And this is particularly challenging in that the new Safeway on Wisconsin Ave. in Georgetown just opened, as well as the summer farmer's market that is around the corner from my apartment. I've compiled a list of remaining ingredients as well  as my receipt from the new Safeway.


Remaining Ingredients:
1 4 oz Pork Loin
15 Spinach Ravioli
1/4 lb of Frozen Strawberries
1 lb Frozen Mango Chunks
1/2 lb Frozen Broccoli
1/2 lb Frozen Asparagus Spears
1 cup Frozen Spinach
1/2 lb Frozen Peas
1/3 jar of Vodka Sauce
1/2 jar of Alfredo Sauce
Guacamole
Sour Cream
Peanut Sauce
5 Multigrain Tortillas
30 Pepperonis
6 oz Condensed Milk
12 oz Yogurt
9 Eggs
1 lb Mexicsn Blend Cheese
6 oz Swiss Gruyere
1 bag of Shredded Lettuce
1 bag of Mesclun Greens (spring mix)
1 Tomato
6 Plums
4 Apples
1 Lemon & 1 Lime
2 Heads of Garlic
Ginger
3 boxes of Mac and Cheese
1 box of Corn Bread
1 pack of Kashi Morrocan Curry Pilaf
1 pack Whole Grain Brown Rice (9)
1 pack Light Chunk Tuna
2 packs of Ramen
1 bowl of Vegan Black Bean & Lime Soup
1 lb of Polenta
1/2 bag of Dried Black Beans
1/2 bag of Capellini Pasta
10 Hard Taco Shells
5 Mini Boxes of Raisins
.8 lb of Dried Cranberried
1/3 lb of Sliced Almonds
1/3 lb of Walnuts


Safeway Receipt (abridged with only food items):
Peanut Butter - $0.00 (free with a coupon and $20 purchase)
French Onion Sun Chips - $2.44 (on sale for $2.99 and a $0.55 coupon)
Double Stuffed Oreos - $1.99 (on sale from $3.99)
2-16oz packs of String Cheese - 7.98 ($5.98 each + $3.00 off coupon)
French Bread Loaf - $0.79 (coupon, regularly $1.69)
Hot Dog Rolls - $2.99
Hebrew National Franks - $3.50 (on sale from $5.49)
Chicken Drumsticks - $2.06
Filet Mignon - $6.99 (on sale from 17.99, plus 30% off coupon)
Beef Tenderloin Roast - $18.03 (on sale from $41.25)


So far I've used 1/2 the bag of brown rice that I found to eat with the green curry. I'm hoping to use the yogurt with the chicken drumsticks for some kind of baked chicken.  We'll see how this challenge goes.