Thursday, April 14, 2011

who's your mama?

caterer + doctor = nutrition student.
 my mom is the reason why: I love cooking and have big feet.
my dad is the reason why: I love science and look german.
hannah the hybrid.

picnics and pantries has reason to be thankful for my my mother:
#1.) all cook books and utensils have been donated from her overflow collection
#2.) she has been giving me kitchen appliances since my 14th birthday

she is the reason why I was making pleas for pate sandwiches at age 3, was taking quinoa mango salad for lunch in middle school, and most recently, show up to bake sales with raspberry cheesecake brownies.  
she may also be partially responsible for my quick wit and sass [yes, she came up the the blog title].

the lady has some credentials: dessert baker turned mass creator and distributor of freezer meals turned full-fledged caterer.  
she's picnics and pantries editor and number one promoter.  what's next?  a guest post, of course! 

here she is folks, this martha is the real meal deal.


April and May, while the rest of us are waiting for spring to finally come, students are waiting for exams to finally be over.  Everything else piles up while the midnight oil is burned...including blogs.  

Whatʼs a blogger to do?  Call home of course!  I canʼt write her exams, prepare for the trip to Kenya or train for her half marathon, but try my hand at a food blog?  Why not. 

During busy times [did I mention exams?], your freezer can be your best friend.  If you have a few things stashed, worrying about eating properly can be crossed off of your list of things to do.  Make extras each time you cook so that you can freeze the leftovers...instant, healthy meals are ready when you need them, and the pots have already been washed. 

Make batches of basics, beans and rice can be prepared in bulk, measured and 
packaged and pulled out ready to go.  2 cups of beans is equivalent to a 540 ml can, and if you bag your cooked brown rice in  260 ml can throw this recipe together in no time at all.  

Donʼt need 12 Brown Rice Patties for one meal?  
You can freeze the rest, of course! 

Brown Rice Patties 

recipe from: clean eating
serves: 12 servings 

the goodies:
- 1 sweet potato, peeled and grated 
- 1 zucchini, washed, trimmed and grated 
- 3 carrots, peeled and grated 
- 1 1/2 c.// 260 ml. cooked brown rice 
- 1/2 c. flour [whole wheat, rice, get the idea, not white!] 
- juice of 1 lime 
- juice of 1 lemon 
- 1 tbsp sesame oil 
- 1/4 c. / 60ml. raw unsalted almonds, coarsely chopped 
- 1/2 c. / 60 ml. raw unsalted sunflower seeds, coarsely chopped 
- 1 tsp. sea salt 
- 2 cloves garlic, chopped 
- freshly ground black pepper 
- 1 egg 
- 1 egg white 

the fun part:
#1.) preheat the oven to 375. and line a baking sheet with parchment. 
#2.) using a clean dishtowel, press any extra water out of the grated vegetables. 
#3.) process almonds and sunflowers in a food processor, or chop by hand. 
#4.) combine all the ingredients in a large mixing bowl.  mix well.  mixture should be fairly stiff. 
#5.) measure patties using your 1/2 cup measuring cup.  
#6.) place all 12 on your baking sheet and bake for 40 - 45 min, or until lightly golden on top.

now you have 12 meals ready to go.  pack them in a pita, with tzatziki, cucumbers and tomatoes, have them on top of a salad or treat them like a regular burger.  truth be told, Iʼve even eaten these for breakfast.

what your body will like:
a night off.

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