Guest guest Posted February 7, 2002 Report Share Posted February 7, 2002 It does take some thinking ahead! I have four children and homeschool so sometimes cooking takes third or even lower priority. I'd love to hear how others schedule things in... I could use help here too. One thing I have had to do is make the same meals daily. I make some sort of eggs every morning for breakfast during the week. They may be with fruit or bread or cream sauce or something else, but basically eggs. Then for supper we eat light, dad works second shift. I tried eating cheese, carrot sticks, popcorn type snacking foods but the kids wanted more to eat so now I make oatmeal for supper with Kefir for drink. I have just run out of peanut butter and it is not something I will be able to get for a while (I used to use PB sandwiches to fill them up). Lunch is our big meal and this is when I am creative. If I have not planned ahead for this meal I will just cook up some rice and make a some sort of cubed meat deglazed with red wine sauce (sort of French sounding cooking) and a lacto-fermented veggie and raw veggies. If I am really thinking I will get some frozen broth out of the freezer for a broth soup as well or have another cooked vegetable. On the weekend I try to plan for the whole week. I also get a little more creative...Pancakes for Sat breakfast, Creative for lunch if we are home, Pizza Sat night. Sunday morning some sort of bread (cin rolls, raisin bread, etc) Leftover stew for lunch, and dessert for supper (ice cream, bread pudding, apples and crumbs, etc). Like I said the same things over and over again!! I make Kefir daily, bread 2 times a week on Tuesdays and Fridays, start sprouts on Thursday, make Kefir cheese every other day. I guess these are the things that have become automatic. Oatmeal can be soaked for the whole week and then stored in the fridge. Bone broth I make in big batches and have in the freezer on hand. Whenever my parents butcher I get the bones and do this. I make sauerkraut and corn relish and other lactofermented veggies (I experiment with one new one every year) in the fall from garden harvest in big batches for overwintering. Grace, a Augustine I wish you enough sun to keep your attitude bright. I wish you enough rain to appreciate the sun more. I wish you enough happiness to keep your spirit alive. I wish you enough pain so that the smallest joys in life appear much bigger. I wish you enough gain to satisfy your wanting. I wish you enough loss to appreciate all that you possess. I wish you enough ''Hello's " to get you through the final goodbye. --anonymous ----- Original Message ----- From: vermont_gardening Sent: Wednesday, February 06, 2002 2:58 PM Subject: Mis en place Hi Group, I've replied to a few posts, but haven't introduced myself. I'm Sharon in Vermont. I am a culinary trained chef, retired personal chef and have been working towards living off our land. I had been trying to do research into a pre-1900's diets before my brother recommended NT to me a couple of weeks ago. I recently had a cholesterol test and my doctor didn't like the results. Now NT is my culinary bible! Mis en place is the French culinary term for " Everything in place " , the pre-prep phase of cooking. So, how do you do make your menus and then execute the advance prep, like soaking, sprouting, draining, and fermenting? Sally says in NT that you need to be thinking several meals in advance. I think my particular stumbling block is that I am not familiar yet with the techniques. Last night I made some terrific wild rice pancakes using spelt flour for the first time. They were a very nice change from wheat flour. Open to all advice! Sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2002 Report Share Posted February 7, 2002 >> Oatmeal can be soaked for the whole week and then stored in the fridge. Does it continue to get more sour when you do this? ~ Carma ~ To be perpetually talking sense runs out the mind, as perpetually ploughing and taking crops runs out the land. The mind must be manured, and nonsense is very good for the purpose. ~ Boswell Carma's Corner: http://www.users.qwest.net/~carmapaden/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2002 Report Share Posted February 7, 2002 Haven't noticed this happening. Grace, a Augustine I wish you enough sun to keep your attitude bright. I wish you enough rain to appreciate the sun more. I wish you enough happiness to keep your spirit alive. I wish you enough pain so that the smallest joys in life appear much bigger. I wish you enough gain to satisfy your wanting. I wish you enough loss to appreciate all that you possess. I wish you enough ''Hello's " to get you through the final goodbye. --anonymous ----- Original Message ----- From: Carma Paden Sent: Wednesday, February 06, 2002 9:42 PM Subject: RE: Mis en place >> Oatmeal can be soaked for the whole week and then stored in the fridge. Does it continue to get more sour when you do this? ~ Carma ~ To be perpetually talking sense runs out the mind, as perpetually ploughing and taking crops runs out the land. The mind must be manured, and nonsense is very good for the purpose. ~ Boswell Carma's Corner: http://www.users.qwest.net/~carmapaden/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2002 Report Share Posted February 9, 2002 I do the same. I make something that can be used for several meals. I alter it slightly and have something totally new which no one realizes is yesterdays leftovers. For instance, I make a large batch of pancakes or waffles for breakfast, I cut up the extras into small squares and use them to make a strata the next morning. Then I dry some of the pancakes/waffles and they become bread crumbs for meatballs that night. When I make a spagetti sauce, I fry extra ground meat which may be used in an omelet the next morning, or in sloppy joes the next night, or with beans and cheese for a snack. Instead of cooking one roast, I cook two. One of them becomes shredded meat for enchiladas or tacos the next day. And the next morning the grated cheese, tomatoes, and meat from the tacos the night before go into an omelet for breakfast. I too, make a large batch of porridge. The first day we eat it like oatmeal, the next day I add an egg and fry it for mush, then the next day I add a couple more eggs and it's thin enough to be a pancake. The biggest change I have noticed with this style of cooking is the planning ahead. Taking meat out to thaw the night before, soaking grains before heading to bed. It would be great if someone would plan out a menu for a week where the leftovers from dinner are used for breakfast, etc. After awhile you get a feel for what to serve together that works for several meals. When I fix a chicken I usually fix a large batch of rice to go with it because the next day the leftover chicken and rice can be used for fried rice. Another one that works great to double or triple is mashed potatoes. The first night it's mashed potatoes, the next morning you can make patties and fry them for breakfast, then you can add creme fraiche and cheese the next night for yet another flavor. Or you can save out some of the original mashed potatoes to thicken a soup. I wish I had more time to experiment in the kitchen. There have been some wonderful ideas posted on this board. I tend to stick with doing the same things over and over and I think my family would be happier if I was trying out more of the ideas posted on the board! Quote Link to comment Share on other sites More sharing options...
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