Working Cook June 21, 2010
Finally, a full week at work. Haven’t had that in awhile.
Walked in to find Misha watching the World Cup. Tomorrow, he graduates from school (meaning he’s now 21 and that’s it for him.) He’ll be spending his time at the DayHab instead. He had a medical appointment today, though, and they all left shortly after I arrived.
I checked for foods Mendy needed – chicken, gefilte fish and egg salad. I gathered up stew meat and ground chicken from the freezer, and carrots, celery and onions from the fridge, plus a sugar-free gefilte fish loaf from the kitchen freezer.
Started a beef vegetable soup and a pot of salted water for the fish, while defrosting the chicken. Added chopped mirepoix to the soup, plus a can of tomato sauce, garlic, parsley, basil, and bay leaves. I let that simmer on a rear burner, and took about a pound of ground chicken to cook up for Mendy. I also started a pot of brown rice.
I started cooking the rest of the ground chicken (about five pounds) while chopping an onion and batonneting a few carrots. When the chicken finally finished cooking, I moved it to a bowl and used the same pan to cook the veg. When that was cooked, I mixed the two. At this point the fish was done, as was the rice, and I started a pot of water for the eggs.
I pureed the chicken and portioned it out, and then portioned the gefilte fish. Portioned the rice and the chicken saute for the boys, put the soup in the fridge, and cooked the eggs, washing pots, etc, along the way. Made egg salad, portioned it. Cooked a bag of peas.
Made enough chicken saute to freeze one tray.