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Cooking Like A Fiend
Nov. 13th, 2005 12:58 pmI've been doing a lot of cooking this weekend. Saturday morning I made a big breakfast/brunch for myself - bacon, eggs, biscuits, and cranberry conserve. The biscuits were from a can, but I plan to go out and get some organic baking ingredients soon; everything else was yummy organic stuff (bacon from Trader Joe's, cranberry conserve from the Spencer Trappist monks).
I then turned on the crock pot and made a couple quarts of tomato sauce - sauteed a little garlic and dried organic Italian seasoning on high, then added Sclafani crushed tomatoes and half a can of tomato paste and some water and left it on low for a few hours. I took about half that sauce and made french bread pizza with Trader Joe's peasant bread. I grated some parmagiano reggiano, took out some ricotta and frozen mozzarella, and leftover bacon from this morning and made a white bacon pizza too. I ended up with four loaves of pizza, ate a little less than two, then froze the rest for lunches. I also froze one pint of tomato sauce, and put another in the fridge for pasta dinner later in the week.
Today I reheated some frozen chicken soup from my mom - but first I sauteed some garlic, salt and pepper in the soup pot and then added bay leaves and whole peppercorns in a floating tea ball. I dropped in another can of chicken broth, and threw in a cup and a half of campanelle pasta. It's simmering on low right now, and it smells utterly delicious.
Lunch time!
I then turned on the crock pot and made a couple quarts of tomato sauce - sauteed a little garlic and dried organic Italian seasoning on high, then added Sclafani crushed tomatoes and half a can of tomato paste and some water and left it on low for a few hours. I took about half that sauce and made french bread pizza with Trader Joe's peasant bread. I grated some parmagiano reggiano, took out some ricotta and frozen mozzarella, and leftover bacon from this morning and made a white bacon pizza too. I ended up with four loaves of pizza, ate a little less than two, then froze the rest for lunches. I also froze one pint of tomato sauce, and put another in the fridge for pasta dinner later in the week.
Today I reheated some frozen chicken soup from my mom - but first I sauteed some garlic, salt and pepper in the soup pot and then added bay leaves and whole peppercorns in a floating tea ball. I dropped in another can of chicken broth, and threw in a cup and a half of campanelle pasta. It's simmering on low right now, and it smells utterly delicious.
Lunch time!