We are making meals we can save up for the future this week and also prepping for camping next week.
As always, we will use weekend time to chop a bunch of veggies and fruits so we have easy healthy food to grab for snacks and lunch- this time I am packing into individual bags for quick camping stacks.
We'll also sous steaks to re-freeze and bring on the camping trip as well as making a ton of pancakes to freeze for the trip and future breakfasts.
This is good with our no-sugar herb bacon (you can find at Seward Coop!) or our traditional American bacon.
I like the herb bacon a lot in recipes - if you miss the sweetness, just add some of your own sugar to the dish. I love having zero nitrates since the herb bacon doesn't use the celery powder.
(remember to click the images to view recipes)
Our herb bacon is and sugar-free (no sweeteners) and also 100% nitrate free (no celery powder). Best to use them within a week of thawing just like any pre-cooked items.
We have some of last month's mushrooms we dried that we're going to use as part of this month's pizza -- we love Italian sausage on pizza and thought the two would go together well.
It is nice to have a simple organic Italian sausage around the house - easy to pull out of the freezer and fry in a pan to make crumbles (even if we don't plan ahead and cook it from frozen!)
Here is a fun idea that Betsy found/made up. We think using the crepe variation would work better for this salmon dish, but the cakes are good by themselves.
A nice summer lunch or dinner, consider a bottle of chardonnay to go with it.
This is a great summer chicken meal.
While our red ranger chicken breasts would taste better, using the cornish breed would make for a larger stuffed breast.
Which do you prefer?
I need to pre-cook some steaks for camping to make the trip more enjoyable, so this weekend we will sous vide a big batch and freeze some to sear off at camp and others we will eat for dinner.
I am using just the tenderloins and rib-eye cap steaks because I want to splurge. I've included a link to those items here for a future order if you're interested. The Ribeye Cap is my absolute favorite steak.
Roasting green beans in a hot oven with some olive oil is easy. Then adding a quick drizzle of truffle oil makes for a quick and delicious side dish - I love adding some toasted pine nuts on top too!
Or there is aways bacon and beans - see the recipe to the right / below:
If you are not familiar with ribeye cap steaks, they are better than tenderloin. Thin like flank steaks with great flavor and the tenderest steak. Not every package will have a ribeye cap steak as there are only a few per steer.
I can't tell you how happy I am with these pancakes. I love making them for guests because they are always surprised at how good pancakes can be.
Besides the recipe, the trick is to have a hot pan with a fair amount of butter for frying. These freeze well, so make a ton at once like we are this week!