Monday, March 9, 2015

Sunday in the Kitchen

This weekend, Nick and I took our first steps to regaining normalcy following Otto's diagnosis. We reached some decisions (we're not doing chemo, only pain management), and have started to more fully embrace our time with Otto rather than worrying about what is to come. I don't know, maybe these warmer temperatures have something to do with our more positive attitude? Anyway, our diet has been terrible over the past few weeks and we decided that it was time for a massive cook-and-freeze session so that we would have easy meals to reach into over the next few months.

Nick and I went to the Westside Market on Saturday to stock up on ingredients. Every time I visit, I wonder why I don't go more frequently! Although the thing about visiting the market on Saturdays is that you have to either go really early, or go late--around 2. Anything between the hours of 10am - 2 pm is a madhouse! We went with a list, and split up, so a very efficient 30 minutes later, we were out of there, stocked with all the ingredients for Nick's meatballs and 3 different types of chicken.

Nick's meatballs. I could give you the recipe, but its a family secret ;)

I made chicken pot pie, cajun chicken, and tandoori chicken. I wish I could tell you I used some fancy recipe for the cajun chicken or tandoori chicken, but its basically boneless, skinless chicken thighs, some type of fat (oil or melted butter) and a seasoning mix. Marinate for 90 minutes- 2 hours, and bake at 375 for 20 minutes. Foolproof and freezes exceptionally well. And when I'm ready to eat it, I just nuke the pre-portioned chicken pieces in the microwave for 2 minutes. Pairs well with salads, over pasta, in pita pockets, in enchiladas. Endless versatility with minimal effort.

Do you cook big batches over the weekend, or do you cook every night or some combination of both?

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