Today, I cooked all my meals. Did you doubt that I’d follow through with my promise? Shame on you!
As soon as I woke up, I dumped some veggies and grass fed beef shanks in the slow cooker so we’d have something to eat tomorrow night after Big-O’s late T-ball practice.
This time, I did a mash-up of the slow-cooker pork pot roast and slow-cooker grass fed beef shank and cabbage stew recipes. I’ll post a recipe tomorrow.
For breakfast, I made myself a mushroom frittata with Sunny Paris seasoning, Fines Herbes seasoning, and a dollop of coconut cream.
I ate it with some leftover sautéed heirloom Italian broccoli.
For lunch, I cooked up a plate of garbage stir-fry with sliced chicken breast, green garlic, mushrooms, shredded carrots, spinach, and Turkish seasoning. I chopped up some cold baked yams from the fridge and lunch was set.
While the kids reenacted Plants vs. Zombies in our family room, I prepped and trimmed some Brussels Sprouts (that I’d roast off at dinnertime)…
…and charred three large bell peppers on our gas range.
I also, filled and set the SousVide Supreme to 135 F so it’d be ready to reheat some pork chops for dinner.
At 5:00 p.m., I started preparing dinner. I dunked the pre-cooked chops into the water oven (they reheat in about 30 minutes), roasted Brussels sprouts tossed with melted ghee, Fines Herbes seasoning, salt, and pepper…
…and broiled asparagus spears.
I squeezed some fresh lemon juice on both vegetable dishes.
Then, I took out my kitchen torch and browned the pork chops.
Here’s my dinner plate:
After dinner, I removed the beef shank and cabbage stew out of the slow cooker and transferred it into two storage containers.
Hopefully, with all the cooking I did today, my meals tomorrow will be covered.