Prefab.
Still feeling blagh. Whatever virus it was that struck me down the last two days - away sick from both work and gym - is largely gone, though the weakness remains. Such is the power of Gym Guilt, however, that I went this morning anyway. Light session though. Only two reps, a mixture of this weights program and the previous one. I've also branched out to using some other machines as I really want to work on my upper as well as my lower back. Chin ups are hard. Even with help. Yes, I'm a wuss.
Refilling fridge again with healthyish staples. I made what I call Saucy Noodles. Really quick way to use cooked proteins, even tofu products, though I imagine eggs wouldn't come out too well.
Heat up any juices or sauce from cooked protein - I used a thawed, quarter of a pork neck roast, previously roasted in a honey soy marinade - while you cut said protein up into spoonable pieces. Depending on how much juice you have, or if you have none, you may want to bolster the amount of liquid with some stock. I like roughly 1/2 inch of liquid in a small saucepan, and used some vegetable stock on this occasion. When the liquid comes to a boil, throw in a couple heaped handfuls of chopped vegetables. This can be greens or things like celery or carrot, as long as it's in small dicey bits. I used tatsoi from the garden. Add in the chopped protein, and stir. When it's starting to come back to the boil, stir in a thickening slurry of a couple teaspoons of flour with a little water. I use rice flour as it's usually nice and powder fine. Keep stirring so the potful thickens evenly instead of lumping. Set aside.
Cook some noodles, broken into easily forkable lengths. Use either noodles or pasta, it doesn't matter. Mix the hot, drained noodles into the thickened mixture and adjust the seasoning. Eat distractedly from a bowl. :)
Also made a herbed tomato spiral pasta, with chopped lean honey eye bacon and Domova - a garlicky white Czech pork sausage - both previously frozen. As you can tell, I live and cook out of the freezer a fair bit.
Lots of antioxidants for Housemate, so he doesn't have to resort to supermarket pies.:P
Trying to decide if I want to eat my cooking today....
Refilling fridge again with healthyish staples. I made what I call Saucy Noodles. Really quick way to use cooked proteins, even tofu products, though I imagine eggs wouldn't come out too well.
Heat up any juices or sauce from cooked protein - I used a thawed, quarter of a pork neck roast, previously roasted in a honey soy marinade - while you cut said protein up into spoonable pieces. Depending on how much juice you have, or if you have none, you may want to bolster the amount of liquid with some stock. I like roughly 1/2 inch of liquid in a small saucepan, and used some vegetable stock on this occasion. When the liquid comes to a boil, throw in a couple heaped handfuls of chopped vegetables. This can be greens or things like celery or carrot, as long as it's in small dicey bits. I used tatsoi from the garden. Add in the chopped protein, and stir. When it's starting to come back to the boil, stir in a thickening slurry of a couple teaspoons of flour with a little water. I use rice flour as it's usually nice and powder fine. Keep stirring so the potful thickens evenly instead of lumping. Set aside.
Cook some noodles, broken into easily forkable lengths. Use either noodles or pasta, it doesn't matter. Mix the hot, drained noodles into the thickened mixture and adjust the seasoning. Eat distractedly from a bowl. :)
Also made a herbed tomato spiral pasta, with chopped lean honey eye bacon and Domova - a garlicky white Czech pork sausage - both previously frozen. As you can tell, I live and cook out of the freezer a fair bit.
Lots of antioxidants for Housemate, so he doesn't have to resort to supermarket pies.:P
Trying to decide if I want to eat my cooking today....