I’m switching things up today with a freezer plan instead of a menu plan. Whenever my freezer empties, I start to get antsy. Usually, the list of what I’d like to freeze is just in my head, and I haphazardly cook from that list over a few weeks. But now that #3 of my back-to-back-to-back book projects is wrapping up, I can finally think about more than just the next few hours, and I’m trying to be organized about the freezer.
So that, up there, that’s my freezer. It’s not too interesting right now. You can see my big flour containers (one for white, one for whole wheat) that need to be filled with more sifted stuff. And you can see some of the frozen products I rely on when time is short, like puff pastry (I know, it’s terrible), frozen green beans and peas, and tortilla wraps for quesadilla nights.
Here’s my way-too-ambitious freezer plan for the next two weeks. I should really delete everything but the first three on the list, but…you know. I have to at least try.
- 20 caramelized onions
- 1 bag of carrots, sliced and frozen in 4-5 small bags
- 6 half-liter containers of cooked chickpeas
- 6 half-liter containers of cooked white beans
- 6 half-liter containers of cooked black beans
- 1 batch pureed zucchini for the baby
- 1 batch healthy rice crispy treats for the toddler
- 1 batch healthy blueberry muffins for the toddler
- 1 batch black bean meatballs for the toddler
- 1 batch granola for the toddler (pure silan, no nuts or seeds)
- 1 batch granola for us (50% silan, seeds, chopped chocolate)
- 2 batches of challah loaves (I’ve been using this base recently)
- 2 batches of challah rolls
- 2 batches carrot muffins (loving Levana’s)
- 3 vegetarian kishkas
- 4 batches two-ingredient pizza dough
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So something really exciting happened this week — ready for it? — I lost my camera. That meant that my big plans to do a post about fried latkes vs. baked latkes were going downhill fast, because you can’t do a blog post without a photo (be honest now, you’d glide right over a photo-less post, right?).
My husband suggested using the video camera to get an image, and while I was using the video camera, I figured I might as well just take a video. As you can surely tell from this little creation, this was a last-minute decision and I do apologize for shaky filming and all that.
Anyway, happy Chanukah and come back first thing on Monday to get my easy recipe for fantastic baked chocolate donut holes!
Want to make those latkes in the video? You can get the recipe right here.
If the rest of your week is going to be high in fried foods (cough cough, latkes, cough cough, funnel cake), can I recommend something completely delicious and satisfying and healthy to have around for lunches? It’s a really pretty wheat berry salad, and once the grain is cooked, you can be done in 5 minutes.
I came up with this dish a few weeks ago when my mother was here visiting and I wanted to have something in the fridge that wasn’t odd bits of leftover this and that. It was so good that I made another batch even after she had left, switching a few ingredients but keeping prep time to a minimum.
And here’s what we’ve got: a super healthy base (wheat berries are the most unprocessed form of wheat there is) mixed with red onion, corn, avocado, sun-dried tomatoes, and a fast splash of olive oil and lemon juice. A few spices, a good mix, and it’s time to dig in.
Yield: Serves 6-8 as a side
- 1½ cups wheat berries
- 1 Tbsp + ¼ cup olive oil, divided
- 4 cups water
- 2 Tbsp fresh lemon juice (from ½ lemon)
- 4 cloves garlic, crushed
- 1 tsp table salt
- 1 tsp cumin
- 2 tsp paprika
- 1 (19.5-oz. / 550-gram) can corn
- Heaping ¼ cup sun-dried tomatoes
- 1 very small red onion, halved and thinly sliced
- 1 avocado, cubed
1. In a medium saucepan, saute the wheat berries in 1 Tbsp oil for 2 minutes. They should become lighter in color. Add water, bring to a boil, then reduce heat to low and simmer, covered, for 30 minutes. Taste to see if they’re done. They should be soft but still have a bit of bite. Transfer to a large mixing bowl.
2. In a small dish, mix together the remaining olive oil with the lemon juice, garlic, salt, cumin, and paprika. Pour the dressing over the wheat berries and toss to combine. Add the corn, sun-dried tomatoes, and onion, and mix again to distribute everything evenly. Add the avocado and mix once more, gently.
3. Serve right away, at room temp, or straight from the fridge. Keeps well in an airtight container in the fridge for 5 days.