[hippychick]

In another post I told Sandi that I would post my marathon cooking session. This made a lot of food, so if you aren't feeding 5 adults like I am, you would probably get even more meals than we did. Here it is!

We spent the day cooking and while I don't have pictures (at least not exciting ones), I thought I would share. For the record, we are feeding me, my husband, Son #1 (20), Son #2 (1 and Son #3 (16), so yeah, a lot of food.

We made-
4 dinners of Carnitas (recipe to follow)
4 packages of 2 lbs of just plain old browned ground beef (for taco meat, etc.)
2 Pedernales River chili (We doubled the recipe)
2 portions of chicken quarters with a separate bag of the spice mix from the Family-Style Chicken recipe (to be grilled)
3 Albondingas (We made 4x the recipe)
3 Teriyaki Ginger Garlic Chicken (We made 3x the recipe)
We also have 3 packages of bratwurst ready and waiting to be grilled and frozen cauliflower waiting to be turned in to pure awesomeness that is "Mock" Garlic Mashed Potatoes.

Carnitas!
8-12 lb boneless pork butt
2 large onion
8 garlic cloves
2 T grpund cumin
2 T ground coriander
2 T oregano
10-12 chipotles en adobo
4 bay leaves
4 quarts chicken stock
2 T salt
4-6 T vegetable oil

Cut the onion in to sizable pieces. Chop the garlic. Cut the pork butt into 2 inch chunks. Place pork, onion and garlic into a large stock pot. Add corriander, oregano, cumin, bay leaves and salt. Add the chipoltle peppers and the adobo sauce.

Add the chicken stock. The chicken broth should cover the pork but if it doesn't, just add water.

Bring to a boil.

After reaching a boil, reduce to a slow simmer and cook uncovered for about 3 hours or until most of the liquid is cooked away.

Preheat the oven to 400.

Treansfer just the meat from the pot to a baking sheet and drizzle the oil over the pork. Toss the meat to coat.

Roast for about 10-15 minutes or until the pork starts to get jusrt a bit crispy.
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Krista

[crazywoman]

Wow, you guys were busy!!! Lots of good meals there! Good for you!

I just can't get motivated to do that much cooking in 2 days!!! I wish I liked to cook, but sadly I don't. I have to make myself do it! But I do cook!

Thanks for sharing!!
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Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.

[hippychick]

I know what you mean! I love cooking, but honestly if it weren't for my husband, I would still be working on the list!

I am planning my next session, for either tonight or tomorrow. I'll keep you posted!
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Krista

[cd_moree]

WOW
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[missymagoo12]

good for u to make meals like that ahead . we were just talking about doing something like that at work. u know what u put in your own meals as per say- salt contents and ect. i wish i could do that but right now my hands are full on other issues. i cook day by day. sue
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url=http://www.TickerFactory.com/weight-loss/w7RQQTP/]

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[3_little_words]

GREAT culinary workout, Krista! Thank you for posting your adventure! ( Just curious who got the extra meal ? 4 X 5 = 20 ). Was that extra one to keep the cook going strong? Was there a kitchen crew helping out of the 5 adults other than yourself and hubby? Those boys sound like good chopping and prepping ages! Yep, yep.

I went to the family-owned meat market yesterday to stock up. Nolan Ryan meats ( all natural) have hit the Krogers stores and it's oricey but OH soooo GOOD! I've been buying to try for a couple of weeks, but also felt the need to support this mom and pop business bc 1) long time friends after I taught their younger daughter in my kindergarten class about 26 yrs ago and 2) just because America's small businessses need our support. Their beef and chicken are natural meats as well...and yes, pricey too, but for getting quality meats, and avoiding the chemicals ..and the plus of a happier animal on free range lifestyle, tasting much better ... it's worth the pinch. It was even raining when I went, and they were so happy to see me coming in bad weather. Anyway... I have a pork loin, 2 beautiful and meaty butterfly pork chops, 2 pounded beef cutlets, 3 huge split skinless chicken breasts, and a ribeye steak to play with ( $48 ?). I checked their marinated chicken flavors and each had the expected sugar added so I passed on those.

I think the marinating liquid I'd bought there a few months ago, is called Mojo Carillo , and it has no sugar added. They used to carry DIS and DAT seasonuing ( no sugar), which I'd bought for my Cajun background Son-In-Law-to-be, and he gave me a little to try....( great taste!) but alas, they stopped carrying it because the distributor turned out to be a shady character. ( C'MON, PPL! It's hard enough to find sf products without you being a bad guy to do business with)! I'll be making more seasonings soon... checking the files here and elsewhere....and am using the taco mix from DebB on a regular basis. hippychick, do you use the carnitas with lettuce as wraps or with spag squash maybe? I made a Mexican roast recent;y, and the ingredients look similar butI'm looking for different ways to use it. Have some in the freezer just a -waitin' for inspiration. ( By the way... my movie noche last night was heated Kilbosa sausage chunks, basil garlic chicken tidbits, and cheddar chunks. HA! I kept the baggie closed between bites so as not to distract anyone nearby). I got a double dose of popcorn smell entering ( they didn't try to SPARE ME the wafting aroma) LOL and sitting by hubby it was so tempting......and thankfully, I couldn't smell his funky M & Ms. After the movie, we went for SONIC and I opted for a dbl cheeseburger/ bunless, and added mayo and mustard at home, and water to drink. Does that mean I grea\w a Low Carb muscle last night? or earned a star or something ? My body may be thanking me today, but it's a low whisper I can barely detect!

Krista, were you able to put your feet up a while after all the work? SOMEbody's Mom deserves a foot rub! or at least a nice cup o' tea!
Be sure and come back to post more as you get revved up again. I'm a captive audience when anyone tells about their cooking adventures. I'm split on cooking ahead......do it about 1/2 the time and the rest of the time, I like to wait for inspiration to match the mood at the moment for the fun of it. Hubby has always raved over the things I've created when we were down to almost nil in the pantry.( anybody else had lean times over the years? If so, I'm sure you can relate, then), He also loves ONE DISH meals... he calls them comfort foods. If they require pasta or rice to round it out for his meal, I cook a little and add it to his just before serving. I try to make 2/3 of each meal, things we can both enjoy, then I split off and add his or my desired foods to keep me legal and him satisfied. ( He's one of those white-carb eaters who can be just fine, stopping for one cracker..or one chip, and walking away. How do they DO that???) Can't wait to try the chicken recipe you mentioned last. I just bought fresh ginger again yesterday. I would love to make that ahead to pull out for my lunch meals through the week. ..and I need a teriyaki sauce recipe to store for convenience. ( or do you have a brand you like best with 2 grams or less carb per serving)? I never see sesame oil in the stores. Is that something you have to order?
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I am responsible for my own happiness.
Nothing tastes as good as being healthy feels. ( Don't ask my pets. They live for the moment. I was there once upon a time, but I didn't get the t-shirt). sandi

[Rae]

Hi all!!! Getting back into the forum thing!! I have been doing bulk cooking the last few days so I don't have to think about it later in the week. On todays culinary adventure for my weeks dining.....
Lasagna
Taco meat-4 lbs
Baked black soy beans
Gruyere, cheddar and bacon crustless quiche
Baked pork chops
Broccoli slaw
Roasted brussel sprouts with bacon and onions
Stella Scones (blackberry and raspberry)
Corned beef roast for reuben casserole
Sauteed zucchini with parmesan
Chili dog casserole
Twice baked cauliflower

Hope everyone has the best weekend ever!!!

[3_little_words]

MMMMmmmmm Rae, your Adventure choices sound YUM!!!

Recipe for corned beef roast plz?
Hey, how did those baked beans turn out?

I completely forgot I roasted brussel sprouts the other day to pull out! OH BOY! ( My mother used to tell of when I was under 2 and after dinner, if there were some brussel sprouts remaining in the serving dish on the table and the adults were lingering to talk, I would walk up (not tall enough to see the table top), reached up to find a brussel sprout and popped one in my mouth and just kept it in ther su*cking on it as I played.) I DO remember reaching for them but draw a blank after getting one. ( That's normal for me to go into a stupor once I get hold of food though). What can I say ? Food makes me happy. Now WHO can top THAT memory for todder FUN?? hahaHa Bacon and parm on those I roasted the other day, with butter.

I just bought some Earth Balance last night and after a taste... it seems to be something to go with savory only, but will wait and see. It's mild and a bit of a nutty flavor to me. I can taste the oil flavors well.

Please post more as you gear up for you next culinary adventure, Rae! ( What part of the country are you in? I don't hear much of corned beef around here, but am curious.
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I am responsible for my own happiness.
Nothing tastes as good as being healthy feels. ( Don't ask my pets. They live for the moment. I was there once upon a time, but I didn't get the t-shirt). sandi

[Rae]

Oh, I'm in the midwest, Illinois to be exact. I just take a regular corned beef brisket like you would boil for corned beef and cabbage but I never cared for them boiled. They seem kind of slimy to me, so I roast it. I put the spices from the packet that comes with it over it and place it in a roasting pan with an inch or so of water, cover it and let it go for 2 hours or so depending on how big it is, then uncover for another hour so the water can evaporate. It gets nice and crispy and perfect for slicing! Then I just layer the meat with saurkraut, swiss cheese and homeade thousand island dressing. *Sigh* It's heavenly.

The baked beans are something that I make all the time. I couldn't give up baked beans, they are one of my fave things. If you boil those black soy beans for an hour or more on top of the stove honestly, once you sauce them, I can't tell the difference and I love em!

As a child I must admit I was not a fan of brussel sprouts. As I have progressed in this WOE I am finding myself more willing to try new veggies and lo and behold, I roasted them and they became so nutty and delicious that I'm now hooked and nex time I am so trying the parmesan like you said!

I LOVE to cook so eating this way has become a really great thing for me. Long, slow cooking of meats that makes the house smell amazing. Loving it!

[3_little_words]

Rae, when my DH goes on trips for work and has tried BBQ he's always reminded of the huge dif in how its done compared to TEXAS or ANYwhere in the South. They boil it first and he notices it right off. I even watchwed the neighbor's mom from I*RAN, boil her meat before preparing it... to get the fat to rise to the top and be skimmed off. I would roast what you are talking about and would like to try it sometime.( who knows what quality of meat they have available ytto them there in I*RAN though. The question I have is, what brand has any packet of seasoning that doesn't have added sugar in it? I know a minimal amt of sugar is ok if a certain number of carbs per serving? or is that all wrong? Anyway... I will look for corned beef. What does that mean? It's been marinated or peppered ? Corned? That doesn't have anything to do with corn does it? ( I feel like a ditz askign so many things I should probably know). My grandmother used to cook canned corned beef hash but I was young and didn't know what was in it...just sthat it was eaten with cabbage and was salty to me.

Black soy beans!!! I've seen only black beans but not soy beans and not in dry form OR canned. I'm going to have to order from online. If I knew a source to buy the dry so I could cook my own, I would do that. I've never tried them baked, but the recipe I moved over the other day to the files here, was really popular with Somersizing and they could be counted as a protein in our food combining. They suggested them ONLY for those on maintenance or nearing goal.
_________________
I am responsible for my own happiness.
Nothing tastes as good as being healthy feels. ( Don't ask my pets. They live for the moment. I was there once upon a time, but I didn't get the t-shirt). sandi

[Rae]

Oh corned beef really isn't a bbq type thing although you certainly could grill or smoke it. Here is how a cooking website describes it...
"Brisket is the most common cut used for corned beef, although other cuts can also be used. Corned beef is beef that is cured in a salt brine, often with spices. Some meat-packers actually inject the brine into the arterial network.
The term corned comes not from the vegetable corn, but from the English term corn, meaning any small particle, such as the coarse-grained salt which was used for curing.
In your market, you'll most likely find the newer style of corned beef, a rosy red color, vacuum-sealed in a bath of brine. Old-fashioned corned beef is more grayish-pink in color and more salty."

I guess the closest thing to compare it to is Pastrami if you've ever had that. The ones you buy here at the grocery store come with a seasoning packet of basically pickling spices. Peppercorns, bay leaves, allspice, fennel seeds, mustard seeds, etc. Basically it is a very salty taste, not sweet even a little.

I guess I should say that I'm on my "ongoing weight loss" phase of my own low carb. I am modified to what works for me. I'm not doing any sort of induction at this point (but don't get me wrong, I did induction for quite some time) and I allow myself things other people may not because my weight loss continues. If I find a stall, then I re-evaluate and will do things like back off on artifical sweetners or nuts. I use almond flour, golden flax etc to make baked goods and pancakes etc. Black soy beans are just one of those things that for me make this WOE doable. When I used to diet in a low fat/low cal sort of way I bought cans and cans of baked beans and loved it. This is my way of being able to do it for a lifetime without going back to the cans I loved oh so much that were filled with sugar. I'm lucky that I have a few local stores that carry black soy beans in their "Organic" section but I do know that lots of online stores also carry them.