It’s been a while since I spent much time focused on “real food.” We’re still eating a lot of real food, but it’s been mainly grilled meat with grilled vegetables from the garden, or lunches that I’ve made from garden vegetables. Today, I spent quite a bit of time in my kitchen, with all the tasks related to “real food.” TM started by heading out to the garden this morning. We thought we might completely clean it out, but there were still plants out there producing, so we just picked what was ready. There are still some tomatoes, peppers, chili peppers and pumpkins growing.
Here’s what I accomplished, in no particular order:
- Peeled and then “stewed” a big kettle of tomatoes, then froze them for chili and soup next winter
- Made a half batch of oatmeal powerballs to use in my lunches this week
- Cooked homemade banana pudding (this was the first time in my life that I’ve made homemade pudding and it’s not that difficult). I used this recipe from Once a Month Meals. See pictures below
- Chopped and froze green and orange peppers
- Made homemade chile pepper hummus, using one tiny chile pepper from my garden
- Made homemade guacamole that I had for dinner tonight, using slices of cucumber as my “chips”
- Baked some pumpkin that I’ll purree tomorrow and add to my freezer stash
- Put two layer of chile peppers into the dehydrator. In a couple days, they should be ready. This time, I am drying them whole, instead of slicing them
- Cleaned the pumpkin seeds so I can roast them later this week
- Made a frittata, including zucchini, tomatoes, onion, cheese and sausage. I’m also packing that in a lunch
- Made four lunches to have on hand to take to work this week. I like to pack them Sunday evening when I can and it’s a big timesaver all week
For the homemade banana pudding, the first step was to roast a banana in the banana peel to caramelize it and develop it’s flavor. Here’s how it looked when I took it out of the oven.
Here’s how the pudding looked after it had set. I sprinkled a few graham cracker crumbs on top.