Cooking for the Week

Here's what I do on Sundays. I know...day of rest. For me, cooking is fun. I don't consider it a chore.

I make dishes I can serve up quickly for the rest of the week. After two days, the leftovers go in the freezer for later. This helps out when I can't make something because of appointments.

White rolls. Here's my story with this. I've made bread for about 15 years now. I can never get it just right. My crumb is too coarse and the roll falls apart when you eat it. When we went on vacation, I bought a loaf of bread made by an Amish woman. It was heavenly! When I cut it, it was so light and airy I thought it would float away. Literally. It was moist, cut well and made great sandwiches. No dry crumbs with her bread. It had a nice shape. The top was rounded and high. Beautiful!

Now I had something to stack mine against. I knew it could be done and this Amish woman was a master of the bread baking. I went home and got out my recipe. I read the general directions for bread and I found no more clues. OK. I'm doomed to make lousy bread. Wrong! The thing I have never done is kneaded the heck out of it and get as much flour in it as possible before the dough rips. Bingo!!! It worked. I have light and fluffy bread rolls that are moist and tender and stay together. Ta da! 

 Croatian potato salad. It's simple and a lot less fat. Cook your potatoes like normal. Cut them and put into a bowl with some onions. I decided to use red onions for color. I usually use what's on hand and that is white onions. I love the onions from the garden and I chop the green tops into the salad for color. Waste not! Vinegar, oil, salt, pepper and about two tablespoons of Italian dressing for extra flavor. I give the Italian dressing a squirt, which is probably more than two tablespoons. The longer it sets, the better it is. I like it cold, but you can eat it warm, too.

 Pulled pork butt from the crock pot. Hubby loved it this time. It's usually pretty dry. This time, it was just right. It went great with the white bread rolls.

And, with some of the white bread dough, I made pepperoni and mozzarella rolls. You can cheat with this and used thawed, frozen bread dough. Roll out dough. Line up the pepperoni along one end. I used sandwich pepperoni. Add mozzarella. Roll. Rise. Bake. This time, I laid out the pepperoni and mozzarella over about 2/3 of the surface of the dough before rolling. It made a nice streak of meat and looks good for presentation. You can use any dry type of meat for this. Don't use cooked ham! It's too wet and makes a soggy heavy mess of the bread. Dry Virginia baked ham with cheese is good. The other Italian deli meats are probably good, too. Prosciutto, cappacola, sopressata, etc. Not cheap. Wouldn't a nice calzone be good with this dough? Hmmm.

I hope you enjoyed seeing my food prep for last week. Take care.

Have a simple day!

Cooking for Freezing

It's been a while since I've posted here. The reason is that I've had a short stay in the hospital and I couldn't get up and about very well until lately. What I'd like to tell you about is a real life saver for the family. Since I knew I would be out of commission for a few days, I prepared freezable meals that could be heated up by anyone in the family. Actually, it's just me and my wonderful hubby. He benefited from the preparation because he had to prepare the meals until I could stand on my own.

First, I prepared two rice dishes - peppered rice and Spanish rice. I divvied them out into quart bags and that gave me one serving for the day I made it and two servings to go into the freezer. This was for both of them which ended being 4 quart bags of sides. Rice freezes really well as a prepared dish or plain cooked rice.

I made a large amount of macaroni and cheese. We had one dish for dinner and I divvied the rest into glass loaf pans and put them into the freezer. This gave us three loaves of mac and cheese to reheat.

Then I made chili. One quart and one pint went into the freezer.

Next was chicken and dumplings. I made the first night's dinner with dumplings and the frozen portions were frozen without dumplings. I had one quart left to put into the freezer after the dinner. I taught my hubby to make cheater dumplings using store-bought biscuits in a tube, when it came time to eat.

I also made small meat loaves that cooked in about an hour. Hubby likes meatloaf for dinner and cold on sandwiches. This made it easy for him to prepare his lunch for work, too.

I made pizza shells with a quick dough recipe. I keep all of the fixin's on hand so hubby can make a pizza all by himself.

I made dozens of cookies that we could set out if company came to visit. Oh well, we didn't have too much company. The cookies were good!

In the freezer, I also had a steak, some hot dogs and hamburgers, kielbasa and a few other things that could be fried on the stove quickly.

This was enough food for us for about 3 weeks of eating. My WONDERFUL hubby was able to come home from work and throw something in the oven or the microwave for us for dinner.

Preparing food ahead is a really good idea even when you're not expecting to be laid up for a while. Frozen food comes in handy when you've had a busy day and don't feel like cooking. Throw a few things in the oven or microwave and you'll have really good meals without buying expensive TV dinners.

I hope you enjoyed this post.