|Chop, slice, dice. Today it was|
mushrooms, green onions, squash
Here's the run down - after being a recipe follower for so long, I've realized that reading instructions isn't always time efficient. So I picked a few common steps from various recipes and found out what is consistent with my cooking equipment through a series of trial-and-error. Yes, that means a risk of poor or mediocre tasting food, but I got the hang of it fairly quickly. I'm also less dependent on cookbooks to save the day. I still buy them, but hubby and I get through food prep without them.
|Brown meat, put it in the dish you'll |
use. This is breakfast pork sausage.
We brown the meat first to use the fat to cook the other stuff. You can do whatever the hell you want. We just like keeping it to one dish because we're not fans of washing more dishes than necessary. If everything would fit in the skillet, we'd probably bake it in the skillet too.
|After mixing eggs and coconut milk, |
add it to the dish
|Put it in the oven to cook, take it out |
when it's done.
|Look! It's food in a fucking crock pot.|
This day was chicken and potatoes and no
this was not for the Paleo Challenge.
|3 lbs of shrimp makes many|
tasty meals for my belly
The day is not done. Unless you want to be stuck eating only chicken for every meal every day, you'll need more food. I like shrimp. Why? It's tasty. It takes a short amount of time to cook in bulk. I buy peeled, headless shrimp. If you want to stress about sustainable, clean sources (which I do) you can or you can get whatever is available at the grocery store. Choose what fits your goals without making you frustrated. I defrosted the shrimp. Patted them dry-ish, added seasoning and a couple squirts of lime juice, loaded them up on a rimmed baking sheet, and cooked for eight minutes. To broil, I moved one of the racks in the oven close to the heating element and hit the "broil" button on my oven. I know, you're not a moron, but I had the question asked. It's not a stupid question and stop treating people like idiots because they're trying to get a hang of their way around their own kitchen.
If I remember this day correctly, we had a few more things I didn't catch in pictures. While the egg stuff was cooking, we also had lamb, pork, and turkey sausages (thanks Whole Paycheck) in the oven. On the grill we had turkey burgers, beef burgers, and vegetables. I seasoned the ground meat with a seasoning mix from Savory Spice Shop and some lime juice.
This makes our food for the week. If you're skeptical about how long your food is good for in the refrigerator, than make less and prep twice a week vice our once a week. Your prep time will be shorter and you'll replenish your meals more often so freshness won't be the issue you worry about.
You'll never know how to work around what frustrates you if you don't give it a try though. Avoid being the person that says "I can't have it all the way I want it, so I'm not going to even bother starting." Those people never start anything and thus don't make it far with anything. Start something, learn, adapt, make changes as necessary. Good luck in finding your way.