I’ve been pretty lazy in the kitchen the past few days but I made up for it today. You might think I woke up and exclaimed, “Woohoo! I’m so inspired that I can’t wait to cook today!” But, in fact, my internal dialogue was more like, “Merde! I’m going back to work tonight so I HAVE to get some grub prepared pronto!”
Yes, panic mode can kick my ass into high gear.
With Big-O back in school, my breakfasts are simple and quick ‘cause we’re trying to beat the clock every morning. Today, I fried up a bratwurst and ate it with some nuked frozen broccoli and cherry tomatoes.
As I’ve mentioned numerous times, you MUST stock frozen veggies in your freezer! When I’m pressed for time, I can always dump some in a bowl, nuke it, and *POOF!* veggie side!
After we returned from dropping Big-O off at school, I focused my attention on preparing main dishes for the next few dinners. Since my SousVide Supreme is a lifesaver in these situations, I seasoned and vacuum sealed some pork chops (Dukka seasoning, salt, and pepper)…
…and repeated the steps (using Tabil seasoning, salt, and pepper) with a mess of mini goat loin chops.
I stored all the seasoned chops in the fridge since they’ll be sous vided on Thursday and Friday.
Then, Lil-O and I took a field trip to Trader Joe’s to stock up on meat and veggies. One of the new items I picked up was a packet of frozen wild Pacific salmon fillets with chimichurri sauce. These fillets caught my eye because they were pre-seasoned in a Paleo-friendly marinade and vacuum sealed. By golly, I could throw them directly into the water oven!
And that’s just what I did as soon as I got home! I preheated the SousVide Supreme to 123 F and dunked in the salmon packet. The frozen fillets weren’t individually wrapped (boo!) so I decided to leave the fish in the water oven for about an hour.
While I waited for the salmon to come up to temperature, I threw together a porktastic bacon-topped meatloaf that we’d be eating tonight for dinner.
I stored the uncooked meatloaf in the fridge and wrote down instructions for my mom to pop it in the oven at 4:00 p.m.
Then, I fished the salmon out of the water oven (pun alert!) and I plated it with a side salad for lunch.
I found the salmon kinda fishy (I’m pretty sure it’s Sockeye) but for the minimum amount of work I put in, I’ll gladly gobble it up without too many complaints.
In the afternoon, I picked Big-O up from school and then took a catnap for a couple hours in preparation for the all-nighter I’d be pulling tonight.
When I woke up shortly after 5:00 p.m., the meatloaf was finished cooking so I let it rest at room temperature…
…while I prepared some baked sweet potato fries seasoned with golden vadouvan (the taters DO come out crispier when baked on parchment!)…
Here’s my dinner plate:
After dinner, I went to Lil-O’s nursery school orientation meeting before heading to work. Unfortunately, I have another orientation meeting at the nursery school in the morning. When I left the school this evening, I apologized in advance to the teachers that I’d be wearing the same outfit in the morning but smelling worse for wear. Sigh.