Cooking Day 2 – Tuesday May 14, 2013


  • Rice with raisins, sugar, milk
  • Yogurt
  • Fruit bowl

I had originally planned to make oatmeal for breakfast, but we had so much rice I decided that was a better choice. I left the rice in the cooker overnight on the warm setting, so people could scoop some out, add raisins, sugar, milk to their liking. We also had some individual serving sized flavored yogurt as well as a larger vanilla container. Apples and oranges were available, as well as the ever-present coffee and tea choices.


  • Chili
  • Cornbread
  • Green salad
  • Rice

I did not follow a recipe for chili; I winged it, and I was pretty pleased with how it turned out. I used canned beans rather than the preferred soaked and sprouted. I didn’t record quantities used, but this is my method:

  1. Brown ground turkey. Set aside.
  2. In separate pan, saute plenty of chopped onions and minced garlic. Put into large pot.
  3. Add chili powder and canned tomatoes and tomato sauce.
  4. Add canned beans. Put small portion (2-3 servings?) into smaller pot for our resident vegetarian.
  5. Add meat to large pot.
  6. Simmer until lunch time, tasting and adding more spices (salt, pepper, cumin, chili powder, etc.) as needed.

Corn bread was from a mix, so that was easy. Green salad was green…with assorted toppings. Rice was still warm in cooker. There were bowls of grated Mexican blend cheese, sour cream, tomatoes, cilantro, and red onions as optional chili toppings.



I had originally scheduled this to be Wednesday’s meal, but I didn’t have the meat ready for Tuesday’s plan, so they got swapped.

The meatballs were in the freezer waiting for us, prepared ahead of time on Sunday. Yay, us! After lunch all we had to do was cut potatoes and mushrooms and then layer in the roaster with the meatballs and let the oven do its thing. I had to use chicken broth since I didn’t have any beef broth on hand, but nobody noticed or complained. There wasn’t really a way to make a portion of this recipe vegetarian, but the meatballs were large enough that they could be picked out.

For the dinner rolls I knew we’d need a bit longer than an hour so I asked the girls to come in around 4:15. We still weren’t quite ready at 6, but hunger makes everyone appreciate the food all the more, right? The recipe makes 24 rolls, but I figured everyone would want at least 2 apiece (and there were about 12 of us) so we made 1.5 times the recipe rather than doubling it. We had 10 or 11 rolls left over, as predicted, and they went into a ziplock bag in the freezer. I had to do a mix of white, pastry flour, and whole wheat flour again, but I tried to keep the ww down to ¼ of the mix so that they would be light and fluffy. Courtney helped knead the dough.  Caroline, Courtney, and I each worked on a pan of rolls, and we decided that next time we’d do fancy shapes instead of plain round rolls.

Caroline made some Ranch Dressing, loosely based on the Pioneer Woman’s recipe, and it turned out VERY garlicky, which nobody seemed to mind. We didn’t have fresh chives or dill, but used finely minced green onions and dried dill. There also wasn’t any flat-leaf parsley to be found when we did the shopping, so we were forced to use regular curly parsley. It worked, but I highly recommend using the flat-leaf variety. I also made some Italian Vinaigrette.

  • 1/3 cup Apple Cider or Balsamic vinegar
  • 3 Tablespoons water
  • 1 clove pressed garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon minced parsley
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon oregano
  • 1/2 cup olive oil

Whisk all ingredients together and let sit 1 hour before serving for best flavor.



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