With it being a long weekend, I spent most of the time outdoors and with friends and family – very much needed. Also, the weather has been really nice so I didn’t want to spend a lot of time in the kitchen but there’s no shorter way to do meal preps. To avoid being too hot in the kitchen, I did everything in batches and in the oven so I wouldn’t have to stand over the stove. For this week, I made: baked porkchops with roasted veggies, Napa cabbage slaw, carrot soup, tofu “jerky” and mushroom barley burger mix (I defrosted it and broke it up in a pot and mixed with collard greens).
- 5 porkchops, rinsed and patted dry
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons brown sugar
- Pre-heat oven at 375F and line a baking sheet with parchment paper.
- Rinse the porkchops and pat dry with paper towel.
- Mix salt, pepper and brown sugar together. Massage into the pork on both sides – get it right in there.
- Bake for 15 minutes and flip over for another 15 minutes.
(adapted from Thug Kitchen’s cookbook)
- 4 carrots, peeled and chopped
- 5 stalks celery
- 1 teaspoon olive oil
- 1/2 teaspoon ground cumin
- Pinch of salt
- 1 1/2 cup water
- 2 tablespoons orange juice
- 2 tablespoons olive oil
- Pre-heat oven to 375F. Peel and chop the carrots. Chop the celery. Toss with olive oil, cumin and salt. Roast in oven for 35 minutes, until the carrots are tender.
- Once the carrots have cooled, place in food processor with the rest of the ingredients. Add more water to get to desired consistency.
- Garnish with herbs if you have some on hand.
Ingredients (from Thug Kitchen’s cookbook):
- 1 package of firm or extra firm tofu
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1 teaspoon brown sugar
- 1 tablespoon mince fresh ginger
- 1 tablespoon olive oil
- 2 teaspoons Sriracha or similar hot sauce
- 2 cloves garlic, thickly sliced
Directions (adapted from Nacho Average Cook):
- Open and drain a package of tofu. Pat the tofu dry with paper towel or a cloth towel.
- Mix all the marinade ingredients in a shallow, flat pan (I use a Pyrex dish).
- Slice the tofu into 1/4 inch thick slices and place into marinade. Set aside in fridge for at least 2 hours.
- Pre-heat oven to 450F and line a baking sheet with parchment paper.
- Place marinated tofu slices on a single layer and set the marinade aside.
- Put in oven for 15 minutes. Then remove and flip. Bast with more marinade on each piece and put back in oven for 10 minutes. Remove from oven, flip once more and bast with more marinade and put back in oven for 5 minutes.
- Let cool and enjoy on its own or in a salad.
Napa Cabbage Slaw
- 1/2 medium Napa cabbage, thinly sliced
- 6 leaves kale, thinly sliced
- 4 stalks green onion, thinly sliced
- Tofu jerky marinade
- 2 tablespoons freshly squeezed lime juice
- Rinse and dry Napa Cabbage and kale leaves. Thinly slice them and put them in a large container.
- Thinly slice the green onion, can include white bit if you like (I do).
- Mix the lime juice with the leftover tofu jerky marinade. Toss with salad when ready to eat.
Hope you had a good Monday and happy cooking 🙂