I didn’t sew today (or this week) but today I cooked. More specifically I cooked this afternoon and evening as I went shopping this morning.
Last night I cooked pumpkin with vegetable stock in the slowcooker. This afternoon I cooked potatoes, fried some onion and added the pumpkin mixture. This made 7 large serves of soup. I had one for dinner and here are the others ready to go in the freezer.
With the remainder of the pumpkin I sliced it up, brushed with a mixture of oil and balsamic vinegar and roasted it. I will use the roasted pumpkin slices on pizzas for dinner on Tuesday night. Two trays ready to go in the oven.
The next thing into the slow cooker was honey soy chicken. 8 chicken thigh fillets, 3 tablespoons honey and 2 tablespoons tamari or soy sauce. Once the chicken was cooked I removed the pieces with a slotted spoon and poured the juice into a small saucepan and thickened it with arrowroot. 4 serves ready to freeze.
After the chicken was done I washed the slow cooker then added kidney beans to make refried beans which you can find in this blog post.
I make my own gluten-free pizza bases and normally make enough for 6 bases and freeze them. There were none in the freezer so it was time to make another batch. Here is the dough divided into pieces. The first 2 bases were already in the oven by the time I took the photo.
I picked lemons and made lemon cordial. You can read more about it here.
I also made more butter mixture and 8 serves of chilli con carne (no photo) as well as dividing up the meat which I bought and packing it into the freezer.
Cooking and preparing meals is a never-ending task but it is good to have a few meals and ingredients prepared to make the job a bit easier each evening.