It’s finally cooking day!
Before starting, eat breakfast. This is going to be hard work, so make sure it is something filling with protein. I had ham and cheese scramble, so I’m good. Other than that, make sure the kitchen is ready. Empty the dishwasher/put away the dishes, take care of the breakfast dishes and then you’re ready.
I start Cooking Day at around noon. I use a crockpot, pressure cooker, 2 big pots, and a cast iron skillet to do all the cooking. The pressure cooker is optional, but if you don’t have a pressure cooker, try to borrow a second crock pot.
12:00-12:50 – Prep veggies
12:50-1:00 – Start Lasagna sauce
This is onion, carrot, garlic, oregano, basil, marjoram, crushed tomatoes, and a bag of chopped frozen spinach. Bring to a bubble, then reduce heat to a simmer.
1:00-1:25 Brown the meat cubes
The meat cubes were a little too big, so I cut them down and then tossed them with some salt, pepper, and flour. As each batch browns, put them in the pressure cooker if you have one. If not put them in a big bowl to use in the next steps.
Add about 2 cups of vegetable broth and 1 cup of water to the pressure cooker. Fasten the lid and put over medium heat to build up the pressure.
1:25-1:40 Start the potatoes.
Make the “gravy” for the stew.
This is onion, carrot, garlic, thyme, bay leaf, and a bottle of red wine. Bring to a boil and then reduce heat to simmer.
If you aren’t using a pressure cooker put half the meat cubes in too, along with 2 cups of vegetable broth.
1:40-1:50 – Clean up
1:50-2:00 Black Bean Spareribs
This is one rack of spareribs that I had the meat counter cut in half across the bone. Then I cut them into individual riblets. So this is riblets, garlic, 1/2 a jar of black bean sauce, and about 1 cup of vegetable broth. Put this in the crockpot on high. I use a liner because they are awesome.
Mix together 3 cups of bread crumbs, 1/2 cup parmesan cheese, some carrot and onion, salt and pepper, 2 eggs and 2 pounds of ground beef. Shape half of the mixture in to meatballs.
2:10 – Drain the potatoes. Let them sit in the colander while you make the meatloaf muffins
2:20-2:25 Add 1 tablespoon of bbq seasoning and 1/4 cup of bbq sauce to the remaining meat mixture. Mix it up and then shape into little muffins and put in a muffin tin.
I don’t know what happened, I guess I didn’t take a picture of this step.
2:25 – Spread potatoes out on trays to cool.
2:25-2:35 Clean up.
2:35 put one tray of potatoes into the freezer.
2:35-2:45 Brown the sausage for the lasagna. Turn off the burner for the sauce.
2:45 Mix up the ricotta
This is 1 16oz container of ricotta cheese, 1 egg and a handful of chopped parsley.
2:45-3:00 Assemble lasagnas.
3:00 – Take meatballs out of the oven. Set on a trivet to cool
The first tray of potatoes is ready to transfer to a baggie, and the second tray goes into the freezer.
3:00-3:15 Clean up.
3:15 Take meatloaf muffins out of the oven.
3:15-3:30 – Curry Sauce
This is onion, carrot, garlic, green onion, red curry paste, 2 cups of vegetable broth, 1 can of coconut milk, and half of the sweet potatoes.
3:30 – Release the steam on the meat cubes.
3:30-3:40 – Split the meat cubes between the curry sauce and the stew gravy.
Add the other half of the sweet potatoes to the stew along with the tomatoes which have had the tough parts removed.
Add the baby corn and water chestnuts to the curry sauce.
3:40-3:45 Clean up
3:45 Put curry into freezer containers and set on a trivet or towel to cool.
3:50-4:00 Corned Beef – Bonus Meals.
I forgot about corned beef for St. Patrick’s day when I was planning the menu, but I picked one up at Costco yesterday. So this is like a bonus meal.
Set up the corned beef in the pressure cooker.
Add about 2 cups of vegetable broth and 2 cups of water. Fasten lid and set over medium heat to build up pressure.
4:00 – Transfer stew to freezer containers.
4:00-4:15 Clean up
4:15 Transfer second set of potatoes to the bag. Use the potato tray to freeze meatballs and meatloaf muffins. The meatball tray is super greasy and you don’t want that in your freezer.
4:20-4:35 Taco and fajita meat
For fajitas – cut the chicken into strips. Put into the skillet with chili powder, cumin, garlic powder, coriander, half a small can of tomato paste and a few splashes of vegetable broth.
For taco meat – use the rest of the carrots and onions, cumin cumin, garlic powder, coriander, half a small can of tomato paste and the rest of the vegetable broth (around 2 cups). Bring to a boil. Stir in ground beef, stirring well to breakup. Reduce heat to simmer.
4:35 Transfer fajita meat to freezer containers.
4:40 Transfer spare ribs to freezer containers, carefully pour half the cooking fluid into each container.
4:45 Transfer taco meat to freezer containers.
4:45-5:00 Cleanup. Run the dishwasher and take out the trash/recyclables.
6:00 Put half the containers into the freezer, half into the refrigerator. Relax.
6:30 Put the other half into the freezer. Relax more.
6:45 Release the pressure from the corned beef. Transfer to freezer containers. Relax.
This part is still in the future:
7:00 Put the corned beef in the refrigerator.
7:05-7:10 Clean up.
8:00 Put the corned beef into the freezer.
If you feel like eating any of this after cooking all day, go for it. I will be eating a sandwich. If the hubster ever get’s home from work he’ll probably have potstickers.