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Posts by: stef
“Baon” means packed food in Tagalog. Last trip Dad took this was the pile of food, seen here cooling/chilling in the snow-cold outside air in the patio. (No room in the fridge, and he’s leaving in a few hours anyway.)
The idea was to give him lots of choices for food for a week, he had a separate container for heating things up in the hotel microwave, then his trusty bento to pack himself a nice hot lunch to take to work. Lots of cooking time for Mom prior to his leaving, but it also gave us lots of leftovers so I didn’t have to cook much at all last week. It was good to take a break from the kitchen.
Why we don’t buy factory farmed meat.
Where can I find Certified Humane?
“Demeter is a leader of Biodynamic® certification and awareness, investing in and activating self-sustaining resources that make an impact on farm communities and the consumers they serve.” Their website is here but it still needs major work.
Niman Ranch. It’s been a while since I’ve ordered from them since I’ve been able to find local or regional sources, but if I really need something and don’t know where to get it, I won’t hesitate to buy from them again.
Food Alliance, another recommended site, but their info is sorely lacking.
Eat Well Guide, easy to navigate!
If you really have to do mail order…
In Cincinnati:
Red Sun Farm, a bit hard to navigate, but does have show a listing of what’s in season
Meredith just started a Carnival of Menu Planning — so exciting! — round up is here — hopefully this will help all of us with planning our meals with a little less stress. So I’m taking a half-hour this evening to bloghop and see if I can incorporate some of the other gals’ meals into ours….
As usual, I’m embarrassingly late. Posting this this am instead of yesterday. I’ll try to do better next time.
This week’s a little different, as I’m not preparing food daily — hubby’s leaving for a bit soon, so I’m doing most of the cooking and baking today, packing and freezing stuff. This is so he doesn’t have to eat out (except for the occasional dinner out with colleagues) while he’s there. He’ll take his bento with him and pack himself a lunch daily, and he’s also got enough for dinner, and a bit for breakfast to give him a break from cold cereal. If he doesn’t get to eat the stuff for breakfast he can always have it as a snack after work or as dessert after dinner. We’re keeping the extras, so I don’t have to cook for the next few days.
Breakfast/Snack/Dessert Items:
1. Filipino champorado
2. Allergy-Free Brownies
3. Allergy-Free Blueberry Crumble
4. Cold cereal and Rice milk
5. Soy-Ube Pastillas
6. Carrot Sticks
7. Peaches and Pineapples (canned)
Beverages:
1. Green Tea Kombucha from Yogi Tea
Lunch/Dinner Items:
1. Allergy-Free Minestrone
2. Pot Roast with Green Beans
3. Kabayaki (Eel) and Cucumber Sushi
4. Cambodian Mee Souah
5. Crockpot Chicken
6. Eggplant something, still deciding
7. Hearts of Palm salad
8. Daikon and Carrot Salad
9. Broccoli something, still deciding
10. Roasted Salmon with Cherry Tomatoes
Other Items on the Menu this week (may or may not be allergy-free):
1. Yogurt Cake
2. Jello Playdough (not for eating!)
3. Thai Breakfast featuring tapioca and grass jelly
4. Refried Bean Burritos with Rice Cheese
5. Jackfruit Popsicles
6. Tinkyada Spaghetti with Tuna Arrabiata or some other spicy variation
Oh, and re the variety — we don’t always eat like this. It’s just that I have a bunch of stuff in the freezer and pantry that needs using up! I’ll be updating this post with links to the recipes…
One more reason we need to be vigilant about where we get our food — and why we choose organic, free-range, locally farmed whenever possible.
FDA approves more meat additives
And this is a repeat of everything that I’ve read/heard re organic products and labeling, but it is a message that bears repeating.
Lime theme today:
1. Lentil soup, made from a base of the leftover chili last night (the chili recipe will be at LTC — finished off with what else? A squeeze of lime
2. Rice, as usual — I asked him and he wants it in the BIG container LOL
3. Sliced grilled flank steak — marinated overnight in lime juice, garlic and salt and pepper
4. Pan-fried plantain banana slices, glazed with maple syrup and lime juice
From the bottom up:
1. Chicken broth with chicken strips, carrots and celery
2. Moros y Cristianos a.k.a. black beans and rice, recipe to be posted at LTC
3. Sauteed Mushrooms in Red Wine Sauce, leftovers:D — recipe to be posted at LTC as well
4. Sliced peaches
From the bottom up:
1. Bak Kua, a pork “jerky” — recipe coming to Noodles and Rice soon.
2. Rice
3. Stir-fried broccoli, in dried shrimp and garlic
4. Allergy-free pineapple upside down cake, courtesy of 15-yo dd — recipe here.
One of these days I’ll make this for the hubby:
Except I’ll do both the traditional meat, and the lentil filling, mixed together. But no croutons.
Day 3, from the bottom up:
1. Leftover bean and collard greens soup
2. Rice and chicken rotisserie with Rothschild’s dip
3. Sliced up orange
4. Sliced up pear
+ 1 banana and a pocket of Stash White Christmas Tea
What is MHBB?
Day 2, from the bottom up:
1. Rice topped with Adobo flakes
2. Bean and collard greens soup, recipe to be posted…
3. Carrot sticks with Robert Rothchild’s Roasted Red Pepper and Onion Dip & Relish
4. Sliced up apple
+ a banana & a packet of green tea
What is MHBB?
Unless anyone wants to join me, that is.
I’m starting MHBB, “My Hubby’s Bento Box“, so I can keep track of what da hubby eats on a daily basis. I got him this for Christmas:
because I was getting frustrated with the single Rubbermaid and Tupperware containers we had here that could only hold one or two types of food. He needs a greater variety.
The Zojirushi Bento box has 4 containers, 1 really large one and 3 other smaller ones. I’ll try to get pics in, but I have not mastered the art of Bento box packing, so they won’t look as pretty as Japanese lunches.
Day 1, from the bottom up:
1. “Vietnamese” beef and bean sprout stir-fry, I’ll link to the recipe when I have it posted at N&R
2. the largest container: Banh Pho (again, recipe will be at N&R soon)
3. rice
4. sliced up pear
+ a banana and a packet of green tea
The Oster blender my hubby got me for our first Christmas together 17 years ago finally went kaput. I’d get another one as it did really serve me well, but want to look at other options, even if it’s a bit more expensive, if it happens to have more capabilities that I might be interested in. BUT if I don’t have to spend that much, I want to know that too, so all opinions welcome.
So considering the Vita-Mix, but open to other suggestions. Brands, prices, sources, suggestions for what to do with it besides blend and puree…
Is the Vita-Mix also a juicer? Anyone have a Waring? Opinions, comparisons?
