only enough salad for two
My mind seems to have an issue with understanding time this week.
I knew I had a cooking class MLK weekend. I knew it was MLK weekend. I forgot I had a cooking class to attend on Sunday. *headdesk*
I lost some money on it, but I've been such a long time repeat student and the program coordinator knows me well enough that the school is giving me a partial credit to use within a year. So the money I lost was just on material fee. I can live with that.
Anyway, I didn't do enough meal prepping this week. And yet I had enough food because I kept forgetting that this week was a four day work week.
Anyway, my lunches on Monday and Wednesday were not very creative. I was fine with it though.
-massaged kale
-chickpeas cooked from scratch
-natursource salad topper
-Caesar dressing
-roasted chestnuts in the Monday version, an orange on the side on Tuesday
The chickpeas were cooked from dried because I was prepping for the annual soup swap. I was willing to carry home some cans of tomatoes and one bag of dried chickpeas, rather than all cans. Plus I also wanted to try Carla Lalli Music's guidelines for cooking dried beans. I used bay leaves, celery sticks, and fennel tops as my aromatics. I used evoo for the top layer but not nearly as much as was instructed mostly because I ran out. I also threw out the soaking liquid instead of keeping it (but reading more on the subject, I guess there's no real reason too). But overall, they were probably the best chickpeas I've ever made. But they also took a couple of hours which is fine on a cold winter weekend but not so much come summer time. Maybe I can simulate it in a slow cooker.
Since kale takes up a lot of room, I cooked down the rest of it with some leftover chickpea cooking liquid.
Yesterday, I had some of the cooked kale with some leftover Chinese salted chicken. Today I had it with a couple of slices of leftover pizza.
This weekend, I'm going to aim for some pasta salad for work lunch. Or salad pasta if you're Anna Stockwell. I plan to go heavy on the greens and light on the pasta.
I knew I had a cooking class MLK weekend. I knew it was MLK weekend. I forgot I had a cooking class to attend on Sunday. *headdesk*
I lost some money on it, but I've been such a long time repeat student and the program coordinator knows me well enough that the school is giving me a partial credit to use within a year. So the money I lost was just on material fee. I can live with that.
Anyway, I didn't do enough meal prepping this week. And yet I had enough food because I kept forgetting that this week was a four day work week.
Anyway, my lunches on Monday and Wednesday were not very creative. I was fine with it though.
-massaged kale
-chickpeas cooked from scratch
-natursource salad topper
-Caesar dressing
-roasted chestnuts in the Monday version, an orange on the side on Tuesday
The chickpeas were cooked from dried because I was prepping for the annual soup swap. I was willing to carry home some cans of tomatoes and one bag of dried chickpeas, rather than all cans. Plus I also wanted to try Carla Lalli Music's guidelines for cooking dried beans. I used bay leaves, celery sticks, and fennel tops as my aromatics. I used evoo for the top layer but not nearly as much as was instructed mostly because I ran out. I also threw out the soaking liquid instead of keeping it (but reading more on the subject, I guess there's no real reason too). But overall, they were probably the best chickpeas I've ever made. But they also took a couple of hours which is fine on a cold winter weekend but not so much come summer time. Maybe I can simulate it in a slow cooker.
Since kale takes up a lot of room, I cooked down the rest of it with some leftover chickpea cooking liquid.
Yesterday, I had some of the cooked kale with some leftover Chinese salted chicken. Today I had it with a couple of slices of leftover pizza.
This weekend, I'm going to aim for some pasta salad for work lunch. Or salad pasta if you're Anna Stockwell. I plan to go heavy on the greens and light on the pasta.