Weekend Cooking

Today I was in the mood for tofu jambalaya.  This is a recipe from Susan Voison's blog.  However, I modified it quite a lot.  I used twice as much rice, and it was a mixture of forbidden (black) and brown rice.  Since that takes longer to cook than white rice, I started the rice up with veggie broth, while cooking up the other veggies in a fry pan.  I added a small eggplant because I had it (without the peel).  I used fresh tomatoes from the garden and farmer's market along with 1 can.   I added some tomato paste at the end for more flavor.  It turned out excellent.  I so love this dish.  After eating a lot of it, I fit the rest in 2 4-cup bowls:

I decided to freeze one.  I hope that works okay after thawing.

I also had a fun idea, inspired by my purchases at the farmer's market (potatoes, kohlrabi) and my overflowing greens in the garden (kale, collards).  I thought:  oooh, hash browns and greens for breakfast!  --or a quick meal.  So to save time later, I prepped and froze the potatoes and greens.

Here's a whole bunch of kale and collards.  I figured, I should start freezing this anyway to have during the winter:

Here they are packed into 3 1-gallon bags  (one is only half-full):

I used the food processor to make "slaw" out of the potatoes:

Then packed them into bags for the freezer:

Then I thought, what about hash brown kohlrabi?    I got this giant kohlrabi (some new version that isn't woody when it grows large):

I prepped that like the potatoes.  

With all the cooking I did today, I also had lots of scraps. I made some veggie broth from some (for the tofu jambalaya), I froze some of them for future veggie broth, and the rest went out to compost.  Here's some of the frozen ones:

I spent about 2 hours on the food prep, and another hour on cleanup:

But it was fun.  I enjoyed it.  My meals should be fun and easy this week.  I'll try to post about it.