Since I was bored this afternoon and didn’t have any sports that were on, I decided to get my prep day Sunday on. I have my NOOSA yoghurt made for me… I just had to make the rest.
The main course is a derivation of arroz con pollo that I started making a couple of months ago. Its basically the same thing, but I decided to season it a little bit differently, and throw in some quinoa to tighten it up even more.
Basic stuff broskie, all you do is take some chicken (breasts and thighs) and portion them out. I buy the bulk packages so that I can use some now and have plenty for the next couple of weeks any time I want to throw some protein in the mix.
Its great too because I know that I have all of this chicken in the freezer, so when I am at the market picking up stuff, I’m not messing around in the meat section buying up all kind of steaks and stuff, its just getting my produce for the day up.
My seasoning is different every time, but today its a raspberry walnut vinegarette, soy sauce, sriracha and S&P while its cooking. It sounds kind disgusting, I know, but its actually really good and the flavors cook down so there is just a hint of it. Most of it is the heat from sriracha.
Anyways, brown the chicken.
Remove the chicken so that you can cut it up, below, and add some onions and bell pepper to the left over juices. Cook the vegetables down.
Mix the chicken back in with the vegetables, add some brown rice. I used 3/4 cup.
Add 3/4 cup of chicken stock / vegetable stock / beef stock, its up to you obviously.
Add in quinoa. This is where I differ from any kind of chef or any official title like that… I just call myself a cook. I didn’t measure out the quinoa or anything like that, I just used about half a fist full. I have no idea how much that would be, sorry.
Bring it to a simmer and cover.
I cook it on a low heat for about 25 minutes.
Or until it gets to about this kind of firmness….
After you let it sit for a little while and soak up the rest of that moisture, its time to portion it up.
The amount of food that I used, 1 chicken breast and about 2.5 chicken thighs, 1 bell pepper, 1 small onion yields 4 servings at about 250 grams per.
The other day, I saw some salads in a maser jar, and I thought it would be something cool to try. According to what I read, if you put them in mason jars, you can put the dressing on the bottom and stack everything on top – as long as you seal them tight, you have no problems and the food stays nice and good until you break it out to eat. Up to 5 days that is.
Here we go. Mixed salad. hard boiled eggs. Chickpeas (Garbanzo Beans). Carrots. Ranch.
This is the part about prep that sucks the most. But, as I was washing dishes, I thought about it… Logic would tell you that since you have all your meals basically sorted for the week, you shouldn’t have that many dishes until next prep day, right?
* Yes, I know that my countertop and kitchen situation is shit, but I live in an apartment, and I can’t change that out until I gets my own spot.