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These last few weeks have had me cooking up a full weeks worth of meals in one day. This method is helping me keep my energy costs down. By combining several dishes cooking and baking up in my oven simultaneously, I’m not wasting any electricity needlessly. This new plan is working! I’m loving it! All I have to do for the balance of the week is dole out a portion and re-heat it in the microwave and viola’: dinner (or lunch or breakfast) is served!
This week’s solo cooking day comprised of a cheddar cheese/broccoli quiche, a broccoli/tomato/onion stir fry over farrow, roasted butternut squash soup with croutons and sour cream, BBQ pulled pork sandwiches (with pickles) and a caramel topped pound cake for dessert.
I made the pulled pork in my slow cooker. I started at 5AM and by noon time I was back on the dude ranch. I sliced the tender pork onto a toasted buttered roll, a dab of BBQ sauce and a few pickles. I had a whole lot of broccoli on the verge so I steamed half of it, chopped it up and tossed it into a quick cheddar cheese quiche (evaporated milk, eggs and 1/2 pound of shredded cheddar cheese topped off with paprika). Breakfast was served! The rest of the broccoli I combined with leftover fresh tomatoes and an minced onion. All sauteed with olive oil and garlic and tossed with Italy’s healthiest grain, farrow. Delish! I roasted the butternut squash in the oven (right alongside the quiche) because that’s how you get the best flavor in the soup. I always top off my butternut squash soup with either plain yogurt or a dollop of sour creme. The croutons I made with leftover Italian bread. The pound cake was from a .85 cent cake box and I topped it off with some leftover melted caramel from our apple picking venture earlier last month. I’m always thinking of using up my leftovers in new inventive ways.