Last week I showed you what I did with my CSA box. Earlier this week I made around 11 quarts of broth. Most of which I froze, but some of the chicken broth was used with some potatoes to make potato soup and some was used to make rice. Here's my day in the kitchen yesterday.
I prepare as much as possible ahead of time in order to create great meals in very little time throughout the week. This week's meals will be Potato Bar, Chili, Potato Soup, Chili Dogs, and Meatloaf...
First things first: Start the rice. This is 7 1/2 cups of broth (there were beet stems in it, hence pink broth). Add to this 3 cups of brown rice. Turn Crock Pot on high for 3 hours. Note: the rice tuns out neither pink nor tasting like beets (good thing because I hate beets!)
Later that night, I had 9 cups of rice. I divide these into 2 cup portions to pull out and add to soups, casseroles, etc. So much quicker (and healthier) than making a batch of rice every time you need it with plain water.
Next, I cut up some venison tenders and began the 2 day marinating process. I use some homemade spice mix and mix it into the meat and then cover it with red wine. This will be added to my chili that I will make in the Crock Pot one day this week.
I like buying the wine in these individual bottles. I don't really like red wine to drink so these make it easy to keep in the cabinet until needed for cooking. For this, I only used half of this small bottle so I was thinking of using the rest for my meatloaf. We'll see how that turns out.
I had a bag of potatoes that I needed to use up. I grabbed the 6 biggest ones, scrubbed them and baked them in my countertop oven at 400 for 1 hour. (I LOVE this appliance! No hot kitchen from using the big oven) When these are done, cool and place in the refrigerator until you are ready to reheat and serve the potato bar with shredded cheese, cut up ham, butter, sour cream, bacon pieces, etc.
The rest of the potatoes get scrubbed, chopped and placed in 2 quarts of broth. Boil until potatoes are fork-tender. Add 8 oz. of cream cheese and around 3-4 tablespoonsful of chicken bouillon powder. Note: If using commercially prepared broth, you may not need the bouillon. My broth has no salt in it and the canned stuff has a BUNCH of salt.
My mother will freak, but I'm adding a whole onion to this soup! I hate onions, always have, always will; but I have to use it up from my CSA box last week. Here I sweat them a little until they are soft and add them to the soup.
Next, I brown 1/2 pound of breakfast sausage to add to the soup--but don't add just yet! For this soup I use any meat I have on hand: ham, sausage, venison burger...
Before adding the meat, I like to take my stick blender and blend everything smooth (especially the onions). Then add the meat. Allow to cool enough to put in containers for the refrigerator.
Today, I'll be making the meatloaf. Usually I make mini meatloaves, freeze them unbaked on a cookie sheet and then place them all in a gallon baggie. Then, all I have to do is take out what our family will need and bake those. Also, Larry can grab just what he wants and take it to the firehouse with him for an easy meal. I just have to make sure and write clear directions and remind him to take them in the first place! :)
I hope this post helps you think outside the box a little to help you create fast, easy and, most importantly, inexpensive meals for your family!
