Tuesday, January 11, 2011

New Orleans Grilled Pork and Beans and Puree Prep

I have one word for this meal.. meh... I decided to roast the tenderloin rather than grill and they did turn out very moist and tender, but the sauce left lots to be desired. My son gobbled up all his meat, but he also dipped it in BBQ sauce. With the meat not being cooked on the grill, I opted to cook the bean mixture in a pot on the stove. It was tasty, but so is a plain tin of beans in tomato sauce without all the additions. This meal MIGHT taste better cooked on the grill outside, but I doubt it. It's kind of a bummer that this did not turn out as well as I hoped because I want to find a good recipe that incorporates beans in tomato sauce.


Now onto my Puree Prep. Some of you may recall that I received a copy of Deceptively Delicious and that I was going to blog about my veggie concealing journey. You may wonder why I spending so much time on this one book; it's because you have to think about your eating habits, look at all the recipes you want to cook and prep for them before you can even think about making them otherwise you'll spend a lot of time prepping daily.

Today I decided to prep a bunch of the required purees and have them ready in my freezer for when I start to make the recipes that I want to try. In 2 short hours I was able to prep, chop, steam, roast, microwave, blend and puree 28 - 1/2 cup portions of different veggies. Very Important - DO NOT OVER COOK THE VEG! You'll lose lots of the nutrients.

I ended up with 4 peas, 5 sweet potato, 6 carrots, 5 cauliflower, 2 zucchini, and 6 broccoli: plenty to start! I purchased the Ziplock brand "100 Calorie Snack Bags" (they work PERFECT) and wrote the type of veg on the bag with a Sharpie. I measured 1/2 Cup portions into each bag and then once they were cool, I sealed them and placed them by type into larger Ziplock bags and popped them in the freezer. Now I'm good to go to the next step - Listing the recipes I can't wait to try then start the deception. :)

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