OK so this is going to sound very similar to module 1. It’s all about using repetition to build your habits…
1. Make a regular ‘date’ with yourself for some ‘mise en place’.
2. Choose at least 1 thing to make. Either a new building block or the same as last week. If you think you can handle more than 1 without getting overwhelmed by all means go for it!
3. Use your chosen item during the week.
4. Share your results in the comments below.
________
Lunch yesterday was some roasted eggplant, spinach and parsley with some Lovely Lentils! It was amazing. I wished I’d had some feta to add – I usually have a small tub of the Dodoni which lasts for ages in the fridge (advice from a vegetarian friend).
I’ve just looked at your module recipe for eggplant and notice that you just score and bake. I’ll try that next time, as I usually slice thickly and oil…but that requires me to remember to turn often so it stays soft.
Yum Kate!
Your eggplant + lentils sounds amazing
And yes scoring and halving the eggplant is much easier than slices.
So glad you’re being inspired 🙂
Jx
i have enjoyed your recipes for a few years now, but still liked my side of carb.
i have finally read wheat belly and am now convinced it needs to go. i know that when i have eaten bread, i have always wanted more. i am pleased that i can come to stonesoup and the alternatives are there for me.
i am using pulses much more again, enjoying these and am finding that i am missing the carbs less.
Wonderful Jean!
The thing with carbs and wheat especially is the less you eat of it the less you crave… I recommend reading Grain Brain by David Perlmutter if you need more convincing 😉
Jx
I have been roasting veg and this has been fantastic to add to lunches and meals. I also sauteed some greens to use but I must say I do prefer these eaten straight away and not reheated to use later. This week I am going to try a grain, legumes and some boiled eggs for a change.
I now clean up as I go when cooking and this has helped me feel a lot more organised. Hot water and detergent in the sink is my first step when I cooking.
Love it Margaret!
If you want to try cooking the greens again I tend to slightly undercook them if planning on storing so they’re not overcooked when I reheat.
Jx
Sorry to take over the comments – just had to add that I also made the caramelized onion (YUMMM!!), grilled zucchini, and grilled capsicum. Also when I did your five hour roast lamb for Sunday dinner (brilliant recipe, loved it) I made a HEAP of extra roast veg to have during the week. Having all these veges on hand has been wonderful for throwing together quick lunches and adding to dinners.
I love my slow cooker! My old one wore out and I have just bought a new one which has an insert that can be put on the stovetop to brown the meat before inserting into the slow cooker – a huge improvement and less washing up! I am now wondering whether to buy a new pressure cooker. I have had one for many years but haven’t used it much in recent years because the seals wear out and it is a pain getting it up to pressure. DH has replaced them several times but they are getting harder and harder to find.
So I boiled and peeled a bunch of eggs last night – and am already appreciating my efforts. I just got home from a really long run and needed a quick recovery snack – found some leftover steamed potato from during the week, threw in a sliced up boiled egg and some mayonnaise – hello potato salad! With a piece of gluten free bread it was just what I needed and was ready in two minutes.
Following on the conversation about pressure and slow cookers. I love the idea of both but whenever I cook something (other than a whole chicken) in my slow cooker I find the meat tastes like boiled meat and I hate boiled meat. Afraid I would get the same result in a pressure cooker. Like you Jules, I would use it for beans and stuff but it doesn’t seem worth the space in my kitchen for that. And cooking beans is so easy – okay it takes time but not MY time. I precook the beans and then store in the either the fridge or freezer in usable amounts akin to a can of beans which makes it easier to use in a recipe.
Hi Miriam, just wondering if you brown the meat before cooking it in the pressure cooker or slow cooker? I always brown the meat really well first and it ends up tasting delicious.
I HATE boiled meat too Miriam! I ended up getting a slow cooker this week so looking forward to experimenting.
I think the key is to add some sort of browning step either before the slow cooker or after.
I often slow cook things like brisket or ribs or pork in the oven and then brown and smoke on the BBQ. So I think the slow cooker will be perfect for that!
Since taking this course a couple of years ago I have been doing the ‘mis en place’ thing fairly regularly. Most weekends I fry mushrooms, roast a couple of sweet potatoes and/or beets, make a large pot of something (curry, chili etc.). But I want to up my game this time around and start adding more building blocks. Although I don’t have kiddies around anymore I still find that when it’s time to make dinner, I love going to the fridge and taking out a few containers of already prepared somethings. We eat way more vegetables when they are either pre cook or pre chopped.
My latest find is to cut Asparagus into about 1″ pieces and toss with a little oil and some coarse salt and roast them. They make as good a snack at night as potato chips. My daughter pointed out that when I made them with the coarse salt the first time there was a problem – they were so good she ate them all! So while decent Asparagus is available (it’s spring here) I’m adding it to my weekend preps.
Thanks Jules – you are truly an inspiration. I loved the video where you showed us your refrigerator – complete with baby sleeping on your chest! Wonderful.
I am just loving reading through every single building block recipe, and the associated ideas/recipes with each one. I made some grilled zucchini tonight while cooking dinner and will boil some eggs too. I have set aside 1.5 hours on Sunday morning to do my weekly food prep and prepare roast lamb and veges for Sunday dinner. (Much less time than I usually spend on weekend food prep).
What I also love about this method is that I can menu plan in reverse – buying what’s cheap this week at the shops and then preparing a menu from there.
This was really fun this week, I saved a few tomatoes by grilling them while I grilled my aubergines for a veggie hommus (mtabbal), I have the chilli and olives in the fridge for garnishing, tried the sofrito with leeks and celery (the anise really gives a meaty aroma :)), still figuring out how to use it but already started with a fried egg on the side and am guessing its great for a soup this week, the diced veggie idea is great, I have always wondered how i can cook parsnips and turnips (I don’t use them much in my cooking), having some boiled eggs in the fridge was also a quick breakfast idea (tried it twice in the last few days), I also got some broth and cooked meat ready over the weekend. I am definitely getting in more veggies, seems I am getting over spoilage and my fridge already is much more organised and we just started! I am very grateful for this.
Wonderful Ruba!
Sounds like you’ve been busy.
Yes sofrito is great in soups and anywhere that you’d normally fry an onion before cooking the rest of the recipe.
Keep up the great work!
Jx
I completed my building blocks this afternoon. First, a pot of beans which I did in the pressure cooker – half an hour and the beans are done! I use an electric pressure cooker which is easy-peasy. Then I packaged the beans, put the broth in a jar, and put a beef roast in the pressure cooker. It’s now done and sliced and meat and broth are in the fridge for use later this week. I made the hot chili oil for my husband since he likes anything hot. I used my Blendtec to blend it together. I sauted a mess of greens, the package says “spinach, baby bok choy, baby red and green chard”. I added garlic and cooked it down, adding lime juice at the end because I had just a little left in the bottle and, oh, my, does that smell good! I have a pan of root veggies ready to roast while I roast a chicken which will be dinner tonight. I have always wanted to prepare ahead, but didn’t have the core recipes to help me. This building block lesson was great! I can adapt the recipe ideas to what my husband and I like to eat.
You’re really getting into this. That’s awesome. You know I’ve been thinking about investing in a pressure cooker but am worried I’ll only use it for beans and chickpeas. How do you find it for cooking meat and other things?
And I love the thought of your ‘mess of greens’
Jx
Anything that would be cooked in a Dutch oven can be cooked in a pressure cooker. It cooks in about a third of the time. It helps to have a cookbook for the cooker to have an idea oh how long to cook the food. Lorna Sass, “Pressure Perfect” has charts for food times and basic recipes with variations. I have an electric pressure cooker which also brown’s, can be used as a slow cooker and also as a rice cooker. The brand is Fagor which may not be for sale in Australia, but I would think something like it would be available.
Lunch yesterday was some roasted eggplant, spinach and parsley with some Lovely Lentils! It was amazing. I wished I’d had some feta to add – I usually have a small tub of the Dodoni which lasts for ages in the fridge (advice from a vegetarian friend).
I’ve just looked at your module recipe for eggplant and notice that you just score and bake. I’ll try that next time, as I usually slice thickly and oil…but that requires me to remember to turn often so it stays soft.
Thanks for the continuing inspiration!
Yum Kate!
Your eggplant + lentils sounds amazing
And yes scoring and halving the eggplant is much easier than slices.
So glad you’re being inspired 🙂
Jx
i have enjoyed your recipes for a few years now, but still liked my side of carb.
i have finally read wheat belly and am now convinced it needs to go. i know that when i have eaten bread, i have always wanted more. i am pleased that i can come to stonesoup and the alternatives are there for me.
i am using pulses much more again, enjoying these and am finding that i am missing the carbs less.
i want to eat all the building blocks.
thank you
Wonderful Jean!
The thing with carbs and wheat especially is the less you eat of it the less you crave… I recommend reading Grain Brain by David Perlmutter if you need more convincing 😉
Jx
I have been roasting veg and this has been fantastic to add to lunches and meals. I also sauteed some greens to use but I must say I do prefer these eaten straight away and not reheated to use later. This week I am going to try a grain, legumes and some boiled eggs for a change.
I now clean up as I go when cooking and this has helped me feel a lot more organised. Hot water and detergent in the sink is my first step when I cooking.
Love it Margaret!
If you want to try cooking the greens again I tend to slightly undercook them if planning on storing so they’re not overcooked when I reheat.
Jx
Sorry to take over the comments – just had to add that I also made the caramelized onion (YUMMM!!), grilled zucchini, and grilled capsicum. Also when I did your five hour roast lamb for Sunday dinner (brilliant recipe, loved it) I made a HEAP of extra roast veg to have during the week. Having all these veges on hand has been wonderful for throwing together quick lunches and adding to dinners.
Awesome Niki! Keep the comments coming 🙂
I love my slow cooker! My old one wore out and I have just bought a new one which has an insert that can be put on the stovetop to brown the meat before inserting into the slow cooker – a huge improvement and less washing up! I am now wondering whether to buy a new pressure cooker. I have had one for many years but haven’t used it much in recent years because the seals wear out and it is a pain getting it up to pressure. DH has replaced them several times but they are getting harder and harder to find.
So far I’m loving my slow cooker too Chris! Jx
So I boiled and peeled a bunch of eggs last night – and am already appreciating my efforts. I just got home from a really long run and needed a quick recovery snack – found some leftover steamed potato from during the week, threw in a sliced up boiled egg and some mayonnaise – hello potato salad! With a piece of gluten free bread it was just what I needed and was ready in two minutes.
Yum Niki!
Following on the conversation about pressure and slow cookers. I love the idea of both but whenever I cook something (other than a whole chicken) in my slow cooker I find the meat tastes like boiled meat and I hate boiled meat. Afraid I would get the same result in a pressure cooker. Like you Jules, I would use it for beans and stuff but it doesn’t seem worth the space in my kitchen for that. And cooking beans is so easy – okay it takes time but not MY time. I precook the beans and then store in the either the fridge or freezer in usable amounts akin to a can of beans which makes it easier to use in a recipe.
Hi Miriam, just wondering if you brown the meat before cooking it in the pressure cooker or slow cooker? I always brown the meat really well first and it ends up tasting delicious.
Good to know Niki… I agree browning before or after cooking is key!
I HATE boiled meat too Miriam! I ended up getting a slow cooker this week so looking forward to experimenting.
I think the key is to add some sort of browning step either before the slow cooker or after.
I often slow cook things like brisket or ribs or pork in the oven and then brown and smoke on the BBQ. So I think the slow cooker will be perfect for that!
Jx
Since taking this course a couple of years ago I have been doing the ‘mis en place’ thing fairly regularly. Most weekends I fry mushrooms, roast a couple of sweet potatoes and/or beets, make a large pot of something (curry, chili etc.). But I want to up my game this time around and start adding more building blocks. Although I don’t have kiddies around anymore I still find that when it’s time to make dinner, I love going to the fridge and taking out a few containers of already prepared somethings. We eat way more vegetables when they are either pre cook or pre chopped.
My latest find is to cut Asparagus into about 1″ pieces and toss with a little oil and some coarse salt and roast them. They make as good a snack at night as potato chips. My daughter pointed out that when I made them with the coarse salt the first time there was a problem – they were so good she ate them all! So while decent Asparagus is available (it’s spring here) I’m adding it to my weekend preps.
Thanks Jules – you are truly an inspiration. I loved the video where you showed us your refrigerator – complete with baby sleeping on your chest! Wonderful.
Love this idea! Gonna try it for myself 🙂
Awesome Carol!
Thanks Miriam! I’m loving the sound of your asparagus… Can’t wait until Spring time here Jx
I am just loving reading through every single building block recipe, and the associated ideas/recipes with each one. I made some grilled zucchini tonight while cooking dinner and will boil some eggs too. I have set aside 1.5 hours on Sunday morning to do my weekly food prep and prepare roast lamb and veges for Sunday dinner. (Much less time than I usually spend on weekend food prep).
What I also love about this method is that I can menu plan in reverse – buying what’s cheap this week at the shops and then preparing a menu from there.
Awesome Niki!
And when I click on Hummus, it pulls up Pesto…link needs fixing!
Hi Karen,
Sorry about that. I’ve fixed the link and it should be fine now.
Caroline
(Jules Assistant)
I get 404’d when I click on the roast or BBQ chicken recipe. Help with the link would be much appreciated.
Sorry Karen,
I’ve fixed the link and you should be fine now.
Caroline
(Jules Assistant)
This was really fun this week, I saved a few tomatoes by grilling them while I grilled my aubergines for a veggie hommus (mtabbal), I have the chilli and olives in the fridge for garnishing, tried the sofrito with leeks and celery (the anise really gives a meaty aroma :)), still figuring out how to use it but already started with a fried egg on the side and am guessing its great for a soup this week, the diced veggie idea is great, I have always wondered how i can cook parsnips and turnips (I don’t use them much in my cooking), having some boiled eggs in the fridge was also a quick breakfast idea (tried it twice in the last few days), I also got some broth and cooked meat ready over the weekend. I am definitely getting in more veggies, seems I am getting over spoilage and my fridge already is much more organised and we just started! I am very grateful for this.
Wonderful Ruba!
Sounds like you’ve been busy.
Yes sofrito is great in soups and anywhere that you’d normally fry an onion before cooking the rest of the recipe.
Keep up the great work!
Jx
I completed my building blocks this afternoon. First, a pot of beans which I did in the pressure cooker – half an hour and the beans are done! I use an electric pressure cooker which is easy-peasy. Then I packaged the beans, put the broth in a jar, and put a beef roast in the pressure cooker. It’s now done and sliced and meat and broth are in the fridge for use later this week. I made the hot chili oil for my husband since he likes anything hot. I used my Blendtec to blend it together. I sauted a mess of greens, the package says “spinach, baby bok choy, baby red and green chard”. I added garlic and cooked it down, adding lime juice at the end because I had just a little left in the bottle and, oh, my, does that smell good! I have a pan of root veggies ready to roast while I roast a chicken which will be dinner tonight. I have always wanted to prepare ahead, but didn’t have the core recipes to help me. This building block lesson was great! I can adapt the recipe ideas to what my husband and I like to eat.
Wow Joan
You’re really getting into this. That’s awesome. You know I’ve been thinking about investing in a pressure cooker but am worried I’ll only use it for beans and chickpeas. How do you find it for cooking meat and other things?
And I love the thought of your ‘mess of greens’
Jx
Anything that would be cooked in a Dutch oven can be cooked in a pressure cooker. It cooks in about a third of the time. It helps to have a cookbook for the cooker to have an idea oh how long to cook the food. Lorna Sass, “Pressure Perfect” has charts for food times and basic recipes with variations. I have an electric pressure cooker which also brown’s, can be used as a slow cooker and also as a rice cooker. The brand is Fagor which may not be for sale in Australia, but I would think something like it would be available.
Thanks for the tips Joan!
You’re really convincing me 🙂
On the Sauces above the Pesto comes up Pesto but the Hummus also comes up Pesto!
These are exactly the types of recipes I was hoping for. Thanks!
Thanks for the feedback Kathleen!
It’s really helpful for me to know what resonates and help you (AND WHAT DOESNT!)
Jx