Today was a "cook ahead" day. I made two huge batches of food, to get us through the first half of a hectic week.
First, I made K's new favorite fridge-food. Two chopped onions, 1.5 chopped red peppers tossed into a hot pan with 2tsp olive oil. cooked until softened. 3 large sweet potatoes steamed in the micro until mostly soft. add to pan with peppers and onions. add three cloves crushed garlic, 1tbs lemon juice and a good sprinkle of salt. let it cook until the bottom is good and brown.
Next, I made a somewhat successful variation of White Bean Jumble from "Student's Vegetarian Cookbook." . Basically, leafy greens, white beans, onions, garlic, potato, thyme. My recipe was roughly this:
20 oz fresh spinach
3 cups chopped potato, steamed until fork-tender
3 cups cooked white beans
2 chopped onions
1/2 cup tomato juice (ingredients: tomato, lemon juice, salt.)
1 tbs dried thyme
1 tbs dried chives
1 tbs lemon zest
1 tsp salt
1 tbs chopped garlic
blonde the onions, stir in chives and thyme.
stir in spinach and garlic. wilt spinach.
add remainder of ingredients.
cook until beans start to stick to the bottom of the pan in tasty brown bits.
With these two large batch recipes, we had lunch and dinner today, lunch and dinner tomorrow and possibly one or two other small meals.