Tag - cooking

I mean, Julie & Julia was a thing, right?

One of the books I read in January was Eleanor Roosevelt’s 1933 book “It’s Up to the Women” which was meant to rally the spirits of women during the Depression. One of the chapters featured a healthy yet frugal weekly meal plan.

Now to stock up on prune pudding!

The next Show us your Books roundup is coming on Tuesday.

Lunch prep: Pesto Chicken

Firstly, my all-clear letter arrived. Huzzah! The boobs survive another year!

This summer I tried to be creative with the meals I made for my own lunches. In this last week before WM heads back to school and I start bulk baking chicken for the both of us (his end up in sandwiches, so I can’t really go crazy with veg and sides), I tried a pesto chicken dish. I pinned this one from Tasty.com.

I decided to leave my pesto cubes frozen for when I don’t have any more fresh basil available. Since my basil plants are growing like gangbusters (although I should leave them alone for a few weeks) I made a half-batch of pesto for this recipe. It really looked great while cooking it.


And while it’s much oilier than I’d like for lunch, it’s really fragrant and tasty. I have four portions for this workweek. And look! They look almost like the original pin!

Four lunches

UGH that picture is irritating because of that nonmatching container. This is why I could never be a food blogger. (That, and cooking talent.) Let’s try it again.

Three matching containers

Last week’s Honey Lemon Chicken Bowls tasted great after cooking, but lost all of its flavor upon reheating. I was disappointed. I’ll try it one more time with more garlic and seasonings.


This semester, WM has his night classes on Mondays and Wednesdays, meaning I’m on my own for dinners. He’s not a fan of garlicky foods and garlic would my patronus, if a patronus could be a fragrant bulb. Meaning that on Mondays, we cook with garlic. With all of the basil growing in my garden, I knew I had to take a stab at making my own pesto, but for later.

It took two of these filled ‘baskets’ to yield 2 cups of packed basil leaves.

I used this pesto recipe from the New York Times. I know traditional pesto uses pine nuts instead of walnuts, but I…I. Okay. I did grocery shopping at Target this week and didn’t feel like going to another grocery store for pine nuts.

This isn’t a food blog, people. 🙂

I did grate my own Parmesan cheese. I have a small Ninja unit from about 10 years ago that is an amazing chopper. I used it to blend the pesto, which smelled AMAZING. I tasted a dollop and can’t wait to put it on some pasta.

But wait I must, so I put it in an ice cube tray to freeze for later. I love these ice cube trays from Target. (not a sponsored link, I just love them.)

1) they are small. WM and I don’t use a lot of ice, so we don’t need to take up a lot of freezer real estate with regulation-sized trays
2) the cubes are skinny enough to drop into a skinny-necked water bottle.
3) they are silicone, so you can skoosh the cubes up from the bottom rather than having to crack them out of a hard plastic tray

The downside is that they’re $2.99 a pop, and smaller than a standard tray that you’d get for less that.

Pesto can be stinky. I used a dedicated tray just for this. I put the filled tray into a gallon sized Ziploc bag before I put it into the freezer so that my freezer wouldn’t smell like pesto. I let the cubes freeze overnight.


Four cubes went to Mom, and the balance are in my freezer waiting for Pasta Mondays!

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