1 Day...20 Meals (Thanks to Rachael Ray)

Warning: Long post with 6 recipes.

Based on her new show Week in a Day, the September issue of Rachael Ray's magazine has a section called Twenty Dinners, One Day. You cook 5 "building-block" recipes that can be incorporated into 20 weekday meals to get you through a month. I highly recommend buying as much in bulk as possible and not start your cooking day at 4 o'clock in the afternoon. =) 

I started my day running errands with my mom & didn't get to start cooking until 4. I finished at 11:45 pm. Thanks to my wonderful husband for cooking the first meal, so I was able to eat dinner. I cooked the building blocks out of order which probably didn't help. 

My freezer after cooking and minus one meal.

I am going to post the building blocks in the order recommended. 

Building Block 1 - Pulled Pork

INGREDIENTS

• 2 boneless pork shoulder roasts (about 5 lbs. each), cut into 2- to 3-inch chunks and excess fat discarded


• 6 cloves garlic, finely chopped


• 2 lemons, zested


• Salt and pepper


• ½ cup white wine (optional)

DIRECTIONS

1. Position racks in the upper and lower thirds of the oven and preheat to 450°. Place all of the pork in a large roasting pan. Sprinkle with the garlic, lemon zest, 1 tbsp. salt and 1½ tsp. pepper. Toss well, massaging the garlic and zest into the meat. Transfer half of the pork to a large rimmed baking sheet and place both the roasting pan and the baking sheet in the oven. Roast until the meat is browned on top, about 30 minutes. Turn the pork chunks over and roast to brown the other side, 15 minutes. Remove both pans from the oven and lower the oven temperature to 325°.


2. Using tongs, transfer the pork from the baking sheet to the pork in the roasting pan. Pour the pan juices from the baking sheet over the pork and add the wine (if using). Tightly cover the pan with foil. Continue roasting the pork until nicely tender, about 1 hour 45 minutes. Meanwhile, wash and dry the baking sheet and set aside.


3. Let the pork cool for at least 15 minutes, then, using 2 forks, shred it a few pieces at a time. As you work, transfer the shredded pork to the clean baking sheet and let cool completely. Pour the juices into a bowl to cool. Skim and discard the fat.

FREEZE IT!
Divide the pork into 1-cup portions and transfer to resealable plastic sandwich bags. Pour a little pork juice into each, squeeze out the air and flatten. Seal and store flat in 2-gallon freezer bags.

USE IT!
Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT! 

• Add some oregano or rosemary to the rub.


• Marinate the pork in lime juice, soy sauce and ginger for 1 hour before roasting.


• Toss the pork with adobo sauce, orange juice and beer in Step 2.


• Toss the pork with some BBQ sauce in the last 10 minutes.

Building Block 2 - Tomato Sauce

INGREDIENTS

• ¼ cup EVOO


• 8 cloves garlic, smashed and peeled


• 6 oil-packed anchovy fillets, chopped (optional)


• ¼ tsp. crushed red pepper


• 1 cup red wine


• 4 cans (28 oz. each) or 3 cans (35 oz. each) crushed san marzano tomatoes


• Salt

DIRECTIONS

1. In a 5- to 6-qt. heavy dutch oven, combine the EVOO, garlic, anchovies (if using) and crushed red pepper. Cook over medium heat, stirring constantly, until the garlic is golden and the anchovies fall apart, 3 to 4 minutes. Pour in the wine, then add the tomatoes. Increase the heat to high and bring to a boil, stirring occasionally, about 10 minutes.


2. Lower the heat, partially cover and simmer, stirring occasionally, until the sauce is thick and reduced by one-third, about 2 hours 15 minutes. Season with salt. Let the sauce cool completely.

FREEZE IT!
Store in 1- and 2-cup containers. (You’ll need at least two 1-cup containers.)

USE IT!
Thaw at room temperature for about 2 hours, or pop into the fridge in the morning and let thaw all day. Or, if you forgot, run it under cold water, slip it out of its storage container and reheat in a small saucepan over low heat, or microwave it on the thaw setting.

CHANGE IT!

• Add minced carrots with the garlic to sweeten the sauce.


• Bump the red pepper to ¾ tbsp. for extra spice.


• Double the wine for a more intense flavor.


• Stir in 2 small links chopped cured chorizo and omit the anchovies.

Building Block 3 - Roasted Veggies

INGREDIENTS

• 4 lbs. bell peppers (10 to 12 medium, in mixed colors), cut into 1-inch strips


• 2 large onions, halved and sliced ½ inch thick


• 3 cloves garlic, minced


• Salt and pepper


• 5 tbsp. EVOO


• 1 large butternut squash (4 to 4½ lbs.)—peeled, seeded and cut into ¾ -inch cubes (8 cups if you are buying precut squash)

DIRECTIONS

1. Position racks in the upper and lower thirds of the oven and preheat to 450°. Combine the bell peppers and onions on a large rimmed baking sheet. Sprinkle the garlic, 1 tsp. salt and ½ tsp. pepper on top. Toss with 3 tbsp. EVOO and spread evenly in the pan. Place in the lower third of the oven and cook for 10 minutes.


2. Meanwhile, place the butternut squash on another large rimmed baking sheet. Drizzle with the remaining 2 tbsp. EVOO and sprinkle with ½ tsp. salt and ¼ tsp. pepper; toss and spread evenly in the pan. Once the peppers and onions have cooked for 10 minutes, add the squash to the upper third of the oven and roast, along with the peppers and onions, until fork-tender, 15 minutes. Let the vegetables cool completely on their pans.

FREEZE IT!
Divide into 1-cup portions, keeping the pepper-onion mixture and the squash separate. Transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT!
Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)

CHANGE IT!

• Brush the squash with maple syrup before roasting.


• Toss the peppers and onions with hearty herbs like oregano or thyme before roasting.


• Toss the roasted squash or the pepper mixture with leafy herbs like mint or parsley after cooking.


• Toss the roasted squash with sesame oil and toasted sesame seeds after cooking.

Building Block 4 - Pulled Chicken

INGREDIENTS

• 4 lbs. skin-on, bone-in chicken breasts


• 4 lbs. skin-on, bone-in chicken thighs


• 2 tbsp. EVOO


• 2 lemons, cut into wedges


• 1 tsp. paprika


• 1 tsp. dried thyme


• Salt and pepper

DIRECTIONS

1. Position racks in the upper and lower thirds of the oven and preheat to 400°. Line 2 large rimmed baking sheets with parchment. Place the chicken breasts on 1 sheet and the thighs on the other. Drizzle with the EVOO and squeeze the lemons on top. Sprinkle with the paprika and thyme; season with salt and pepper. Roast until the skin is crisp and the juices run clear when the pieces are pierced with the tip of a small, sharp knife, 45 to 50 minutes. Let cool for 15 minutes.


2. Remove the chicken skin, then pull and cut the meat off the bones. Tear the meat into shreds. (Save the bones, skin and any juices from the pans to make broth if desired; see bonus recipe at right.)

FREEZE IT!
Divide into 1½ -cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT!
Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT!

• Use hot or smoked paprika instead of regular.


• Add a little bit of sesame oil in addition to the EVOO.


• Substitute limes for the lemons.


• Swap in tarragon for the thyme.

Building Block 5 - Rice Pilaf

INGREDIENTS

• 3 tbsp. EVOO


• 3 onions, cut into ½ -inch pieces (about 4½ cups)


• Salt and pepper


• 3¼ cups long-grain rice


• 2¼ cups chicken broth


• 4 bay leaves


• 16 oz. frozen peas (I didn't use these. I don't like peas.)

DIRECTIONS

1. In a 7-qt. dutch oven, heat the EVOO over medium-high heat. Add the onions, ½ tsp. salt and ¼ tsp. pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.


2. Add the rice and cook, stirring, for 1 minute. Add 2¼ cups water, the chicken broth, bay leaves, 2 tsp. salt and 1 tsp. pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice. Discard the bay leaves.

FREEZE IT!
Divide into 1-cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT!
Thaw at room temperature for about 30 minutes, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)

CHANGE IT!

• Halve the amount of onions and add 3 minced jalapeños.


• Use corn instead of peas and add chopped cilantro.


• Swap in 1 cup white wine for 1 cup broth.


• Add thyme or rosemary when cooking the onions.


• Omit the peas and stir in chopped olives and toasted almonds.

After the chicken finished cooking, I made the bonus recipe of chicken stock. 

You can freeze the stock in ice cube trays. =)

INGREDIENTS

• Bones and half the chicken skin from Pulled Chicken


• 1 unpeeled onion, cut into eighths


• 5–6 unpeeled cloves garlic, halved


• 1 carrot, cut into 4 pieces


• Handful celery leaves (optional)


• Few black peppercorns


• 2 bay leaves

DIRECTIONS

1. Throw the chicken bones and skin into a 6-qt. pot.


2. Add the onion, garlic, carrot, celery leaves (if using), peppercorns and bay leaves. Add water to come to about 2 inches from the rim of the pan. Bring to a simmer and skim off any foam that rises to the surface. Let the broth simmer away for about 2 hours.


3. Strain the broth and discard the solids. Let the broth settle so that the fat rises to the surface, then skim the fat (or use a gravy separator to do it) and discard. Store in freezer containers, or reduce to bouillon strength and store in ice-cube trays (see photo above).