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Topic: Bulk Cooking Club  (Read 17283 times)
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« Reply #100 on: September 23, 2012 11:48:29 AM »

they are easier and I find the resulting lasagna to hold together better as they absorb all the extra moisture.  No deflated pile of noodles/sauce Cheesy
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« Reply #101 on: September 23, 2012 12:23:57 PM »

Kochopia, we use the no boil lasagna noodles too and LOVE them. Soo much easier! Smiley
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Antidigger
« Reply #102 on: September 23, 2012 02:22:06 PM »

Today has been:
Jam, Jam, Jam,
Jam, Jam, Jam,
Jam, Jam, Jammity, Jam....

Apple & elderberry
Blackberry & apple
Raspberry & Apple
Apple & cinnamon.

Tomorrow will be dried apple rings.
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« Reply #103 on: September 23, 2012 03:35:55 PM »

Today I made a huge pot of chicken tortilla soup for lunches (and then some!) and some Curried Lentils and Spinach in the crockpot for dinners.  I also made some chicken enchiladas and have an extra cooked chicken breast in the fridge for a dinner, too. 

Smiley
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« Reply #104 on: September 23, 2012 08:37:29 PM »

Yum to the jam and the tortilla soup, that sounds awesome!

I haven't done anything this weekend as far as bulk cooking except make tons more beef jerky! My dad bought enough for 4 more batches, so I marinated two more batches, (one of those is in the dehydrator right now) and I froze 2 more.
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« Reply #105 on: September 24, 2012 08:38:25 AM »

Antidigger, what is the ration of berries to apple in your jam? I'd like to try those flavors! Smiley
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Antidigger
« Reply #106 on: September 24, 2012 12:32:11 PM »

It's a mix really: I use a volume proportion of 3 of fruit to 1 of jam sugar, so I use as much berries as I have and make up the rest with apple. I like to have at least half and half berries to apple, but this year it's always been at least 2/3 berries and it gives it a much berrier flavour which I prefer.

Oh, all my fruit is foraged for, so there's never a predictable amount, but always plenty of apples.
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« Reply #107 on: September 24, 2012 10:09:30 PM »

Today I bought a HUGE butchers package of boneless skinless chicken breast on sale.
I portioned them out 5 halves to a zip lock bag. I poured different marinades (BBQ sauce, Italian dressing, Chinese dressing, Balsamic & Lemon) marked the bags with a sharpie & froze them. Now as the meat defrosts it will marinate as well.  Balsamic & Lemon I made with equal parts balsamic vinegar, fresh squeezed lemon juice, & grape seed oil. With a bit of minced garlic, & dried parsley.  Chinese dressing is sesame seed oil, light soy sauce, minced garlic & a little fresh grated black pepper. I add grated ginger after the meat is defrosted.

We roasted 5 pounds of fresh green beans with olive oil, garlic & sea salt. (SO tasty!!!)

Also made a large potato salad with red skin potatoes, green beans, diced hard boiled egg, just enough mayo to hold together, mustard, salt & pepper.

Tomorrow I hope to make a big pot of chicken soup.  =)
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« Reply #108 on: September 25, 2012 08:22:25 AM »

Sounds great, Julie!

Has anyone found new recipes that they want to try? I have a few on my list, will post later!
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« Reply #109 on: September 25, 2012 09:22:17 AM »

I've only done this with taco meat and soups, but I am up for trying more! For taco meat I use ground turkey, taco seasoning, black beans, and diced tomatoes. I can use it to make tacos, spaghetti, chili, sloppy joes, or sometimes on its own with cheese and a side dish. I live alone so part of the challenge is not getting boring.
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