I am excited to share with you my first food prep video. Bare with me while I get camera angles and all that stuff fine tuned.
One Sundays my husband and I work together to food prep stuff for the week. This is a newer thing we have added to our process to streamline and make the week run more smoothly. I am a homeschool mom so having meals that are mostly ready to prepare is so helpful. This week we worked for about 4 and a half hours preparing things for the upcoming week, along with some extra things we wanted to make ahead.
We meal plan for the upcoming two weeks, so sometimes it just makes sense to make a few things ahead if we can. Sometimes though life happens and meals and plans change throughout the week. Preparing ahead of time helps this flow.
There are many things that we accomplished and here is a list of what we created along with links to where you can find the recipe.
Veggie Tomato Sauce (Homemade recipe below)
Fragrant Riesling Marinade (For Pork Chops)
Get Saucy by Grace Parisi Page 184
We added the Pork chops to marinade the night before we cooked the pork chops.
Hoisin Five Spice Marinade (for chicken that we will fry for Chicken and waffles)
Get Saucy by Grace Parisi Page 184
Risotto with Mushrooms and Leeks (for pork chops) Homemade recipe below
Marinate Shrimp with a Thai Basil and Sweet Chili Sauce Packet (by passage to Asia)
Cook Bacon (For BLT’s)
Lots of veggie prep
Homemade Veggie Tomato Sauce (Recipe Below)
Carrot and Diakon Pickle
Naturally Sweet Food in Jars by Marisa McClellan page 114
Tomatillo Green Chile Sauce
Naturally Sweet Food in Jars by Marisa McClellan page 44
Strawberry Rhurbarb Chia Jam (Recipe Below)
adapted from a recipe from The Toasted Pine Nut
Blueberry Chia Jam https://thetoastedpinenut.com/blueberry-chia-jam/
Here below are the homemade recipes I made on my video,
Homemade Tomato Veggie Sauce (there will be a link below at the end of the blog so you can print of this recipe)
8 plum tomatoes, cut in half
12 cloves garlic
1 red bell pepper
Salt and Pepper to taste
Olive oil to coat veggies
1 red onion, small dice
1 zucchini small dice
5 baby portabella mushrooms small dice
2 Tbsp anchovy paste
2 small cans of tomato paste
2 cans 14oz Fire roasted tomatoes
1 14oz can full water
olive oil – couple of turns in pot
salt to taste about 2 tbsp
2 28oz cans crushed tomatoes
1 cup red wine – optional
Handful each of Italian parsley, thyme, and basil
Salt and pepper to taste
crushed red pepper optional
- In a cast iron skillet arrange tomatoes, garlic and red pepper.
- Coat with Olive Oil and Sprinkle with salt and pepper.
- Roast in oven at 375 for about 45 minutes, moving the veggies around a few times to help them not stick or burn to the bottom of pan. When the tomatoes start to brown and break down and the garlic has gotten some color, they are done.
- Use food processor to blend veggies until smooth. Set Aside.
- In big sauce pot, add olive to coast bottom of pan a few times, turn on to medium heat.
- Saute onion zucchini, and mushrooms for about 5 to 10 minutes, to get a little color on them.
- Add salt and anchovy paste and stir in. Cook for about 5 to 7 minutes, stirring frequently so it doesn’t burn.
- Add tomato paste and cook to darken the color. Stir while this happens so it doesn’t burn, I like to do this for about 10 minutes to get a really dark tomato color and deep flavor.
- This is a good spot to add your red wine if adding it, cooking for another 5 to 10 minutes.
- 10.Add diced tomatoes and a can of water (i mostly do this to get all the bits out of the can, so really how much you add is a personal preference. Stir occasionally and cook about 10 to 15 minutes.
- 11.Put this mixture in the food processor and blend until smooth. Add back to the sauce pot.
- 12.Add in the oven roasted veggies and stir to combine. Continue to cook on medium low. This is a good place to taste and add a little bit of salt.
- 13.Chiffonade the basil and cut the parsley. Add these to the sauce with the thyme. If you leave the thyme on the branches just make sure you take those out when dividing up your sauce.
- 14.Add crushed tomatoes to sauce. Stir to combine. I add a little more water to my cans and add this to the sauce.
- 15.Season to taste and add any extra seasonings you like in your sauce, like crushed red pepper. Lower your burner on low.
- 16.I let my sauce simmer on the stove at least 30 minutes at this point but the longer if simmers on low the better. After it is done simmering, take off heat and let cool down before portioning out. I usually get about 4 portions out of this pot, depending on how much sauce you like for a family portion. This recipe freezes really well and can be kept there for about 4 months.
Risotto with Mushrooms and Leeks
1 cup uncooked Arborio Rice
2 Tbsp olive oil
2 Tbsp butter
1/4 cup red onion diced small
1 whole leek, sliced thinly
1 lb assorted mushrooms
3 cups chicken stock
- Saute onions, leeks and mushrooms in olive and butter for 3 minutes.
- Add rice, stirring for about 2 minutes.
- Stir in 1 cup of broth, stirring and cooking on medium high until liquid is absorbed.
- Slowly stir in the broth 1/2 cup at a time, waiting until it absorbs before adding more. Make sure you are stirring the whole time, this will help add to the creaminess of the rice mixture.
- This makes 3 cups of rice, but a bit more because of the veggies.
Strawberry Rhubarb Chia Jam
+3 to 4 pounds Strawberries, de stemmed and quartered (I used 2 lbs frozen and 1 and 1/2 lbs fresh)
+2 big stalks Rhubarb, chopped
+ 1/4 cup sweetener, (I used 1/8 cup agave nectar and 1/8 cup honey)
+pinch of salt
+1/2 cup Chia seeds
- Cook Strawberries and Rhubarb so it breaks down on medium heat. I found this took about 15 minutes, maybe a little more.
- Add Salt and turn burner down to low and continue to cook down until a thickness that you prefer. Do remember you are adding Chia seeds later so this will help thicken it a bit too.
- Add this mixture to the food processor with chia seeds and sweetener and pulse a few times.
- Add to mason jars. This jam can go right in the fridge to thicken, if you want to have it out, make sure you follow standard canning procedure. The recipes I used today were for about 10 to 15 minutes in a boiling water bath on the stove.
- This recipe made 3 full jars of jam plus a little more.
To watch all this prep here is the Youtube video I posted
Here are some links for the recipes in document form:
Homemade Tomato Veggie Sauce
Strawberry Rhubarb Chia Jam
Thanks for joining me here today!! I hope this inspired you to get into your kitchen and meal prep a bit. Be sure to join me this next week for a fun cupcake recipe using that amazing Strawberry and Rhubarb Jam. Also this week I hope to sure more with you on my instagram about what we made meal wise with this and more meal prep additions!!!
Here are some fun places you can find me on social media:
Instagram (Food related posts): https://www.instagram.com/scrapcupcakes/
Youtube Channel: https://www.youtube.com/channel/UCsFOS-ppvPeFoExVzo-mO8Q
Facebook Page: https://www.facebook.com/Hannah-Makes-913171389015488/