meal prep for 2/10

the orzo experiment was a success. it kept its texture the whole week. not sure if it’s because i cooked the orzo separately or not, next time i’ll cook everything together.

1 lb carrots

1/2 bunch celery

1 onion

a shitload of garlic

1 can green beans

1/2 lb baby spinach

2 tbsp better than bouillon seasoned vegetable stock

8 cups water

lemon juice, pepper, crushed red pepper, salt

1.5 cup dry orzo

4 cups of water

1 tbsp better than bouillon seasoned vegetable stock

saute onion, celery and carrots until onions are translucent. add garlic and saute a little longer.

add water, bouillon and seasonings minus the lemon juice. bring to boil. then reduce to a simmer while the orzo cooks. when the carrots are cooked through, add green beans, spinach, and lemon juice. allow to cool once spinach is cooked.

in another pan, boil water and add bouillon. add orzo and lower heat, simmer until tender. allow cooked orzo and leftover liquid to cook on the side.

stir together soup and pasta. portion out.

meal prep for the week of Feb 3

potato & pickle soup, loosely based on insane in the brine’s zupa ogorkowa

2 lb Yukon gold potato

1 lb carrots

1 small onion

5 stalks celery

2 bay leaves

8 cups water

2 tbsp better than bouillon vegetable stock

salt, pepper, crushed red pepper to taste

3 dill pickles, diced

2 tbsp pickle brine

saute onion, celery, and carrot. add potato, water, bouillon, bay leaves & seasonings. simmer until potatoes are cooked. add pickles and brine.

i pureed this soup before adding the pickles, next time i won’t be doing that. i’ll also reduce the amount of carrot by half- i went a little too hard on carrots in this because i love them in soup.

next week will be some sort of orzo soup, not sure exactly how but that’s what i’m feeling

lunch for the week of january 27

1 tbsp olive oil

1 small onion, diced

1/2 bunch celery, chopped

4 medium carrots, chopped (~3/4 lb)

2 tbsp better than bouillon vegetable stock

1 cup pearled barley

1 cup frozen green beans

1/2 cup frozen peas

1/2 cup frozen corn

1 can (14 oz can) fire roasted diced tomatoes

2 bay leaves

Black pepper

Lemon juice

~8 cups water

Cooked everything except barley, canned tomatoes, and frozen vegetables in Instant Pot. Sauteed onions and celery in olive oil. Added bay leaves, 1 tbsp bouillon, ~4 cups water. Pressure cook on high for 25 minutes. Allow to release pressure naturally while barley cooks on stove.

Cook barley for 20 minutes, covered, with 4 cups of water and 1 tbsp bouillon. Add contents of instant pot, tomatoes, and frozen vegetables and simmer another 10-15 minutes until barley is fully cooked.