Turkey and Rice in the Roaster (reheated-pre-cooked items)
4 packs of nutriplenty, cooked
9 pounds turkey meat precooked and shredded or chunked
1 small bag frozen peas and carrots
6-8 cups chicken broth
That served about 40, bread and fruit on the side
Ron's Chili
half a roaster of sautéed, cut up tomatoes and sweet peppers
Seasoning
4 pounds pre-cooked red beans
6-8 cans tomato sauce
I had the volunteer go with it, handing him cut up veggies, showing potential seasoning bottles, and providing the sauce and beans. bread and fruit served on the side.
Served about 40
Left overs were served on the third day, about 10 of the turkey, 6 of the chili, and made another 24 ham and cheese sandwiches, for 40 more servings, green beans and fruit and bread served with.
Pantry at work finally arranged.
It hasn't been horrible, I don't mean the meals, I mean everyone staying at home.
less travel, less spread, even though it ravages along. Need a shower. Spouse been making me tortillas when I get home every day, have a protein bar at work, and oats, rarely dinner- on the work days. on the off days I binge half the time, we go for a hike or a drive, work on outside projects, et cetera. Life hasn't changed too much for us in that respect.
Wondering when it will get here, to this county, wonder if it is already here, if I will get it, if I will give it to anyone else, if I will know anyone who dies, and geesumpetes, I don't want anyone I know to get it or die from it.
Thursday, March 26, 2020
Tuesday, March 17, 2020
7th week, and 1st week of C-19
So...We -will not- be having the expected menu previously mentioned.
The whole covid-19 thing got in my state so things ramped up day by day. Thursday was a VERY different day than today, 6 days later. Some locals don't seem to realize how nasty this thing is, they don't have news. So I made sure to post information about the virus in English and Spanish on the water tank, symptoms, what to do, distancing
Went to the store to scope things out, picked up a handful of stuff to use today, and one other thing I knew would keep a while.
Water and Lemonlime gatorade with cups were served outside.
(We cut back on the hot drinks-tea, coffee, cocoa)
Tuna, made enough tuna salad to make 50 sandwiches, only served about 25 today.
For 50 sandwiches, fork and napkin, cup:
4-5 loaves bread
2 very large cans tuna in water (6-7 inches tall?)
3 carrots, shredded
6 stalks celery, shredded
1 jar mayo- large home size
Tomorrow will be pre-cooked beans- make a vegetable soup out of it, with pureed nutriplenty, bread and butter on the side, napkin, spoon, cup. (probably a dessert)
The next day will be left overs of the sandwiches and soup. (probably a dessert, too)
The virus came up. I had a feeling it might, but just never found time to shop three weeks ago, newish job and all, so trying to get my shopping done in tandem with work, bunch of stuff will have to wait.
The Thrift Store side is closed for the time being.
The Resource area is open but limited people in building, especially during lunch prep-everyone pretty much leaves the building to administer the back yard. EVERYONE is getting temperature checked coming in. But things happen, so no matter how well we think we are doing it will come before we realize.
I saw mistakes being made, even by myself. We are human. We are trying.
Next week we have more frozen seasoned beans, maybe make chili, serve with crackers, and banana bread; also have more ham for sandwiches, I think without buying much we have enough for 6-9 meals.
The whole covid-19 thing got in my state so things ramped up day by day. Thursday was a VERY different day than today, 6 days later. Some locals don't seem to realize how nasty this thing is, they don't have news. So I made sure to post information about the virus in English and Spanish on the water tank, symptoms, what to do, distancing
Went to the store to scope things out, picked up a handful of stuff to use today, and one other thing I knew would keep a while.
Water and Lemonlime gatorade with cups were served outside.
(We cut back on the hot drinks-tea, coffee, cocoa)
Tuna, made enough tuna salad to make 50 sandwiches, only served about 25 today.
For 50 sandwiches, fork and napkin, cup:
4-5 loaves bread
2 very large cans tuna in water (6-7 inches tall?)
3 carrots, shredded
6 stalks celery, shredded
1 jar mayo- large home size
Tomorrow will be pre-cooked beans- make a vegetable soup out of it, with pureed nutriplenty, bread and butter on the side, napkin, spoon, cup. (probably a dessert)
The next day will be left overs of the sandwiches and soup. (probably a dessert, too)
The virus came up. I had a feeling it might, but just never found time to shop three weeks ago, newish job and all, so trying to get my shopping done in tandem with work, bunch of stuff will have to wait.
The Thrift Store side is closed for the time being.
The Resource area is open but limited people in building, especially during lunch prep-everyone pretty much leaves the building to administer the back yard. EVERYONE is getting temperature checked coming in. But things happen, so no matter how well we think we are doing it will come before we realize.
I saw mistakes being made, even by myself. We are human. We are trying.
Next week we have more frozen seasoned beans, maybe make chili, serve with crackers, and banana bread; also have more ham for sandwiches, I think without buying much we have enough for 6-9 meals.
Friday, March 13, 2020
6th week, learning curves, and c19
Mystery meat did end up being like steak-um, so we had steak spaghetti- how fancy!-wednesday after the Tuesday ham and cheese sandwiches- potato salad on the side, desserts donated (rice crisps bars and banana bread), then Thursday instead of meatballs we just did steak sandwiches with the meat.
Didn't do the fruited bread pudding, just using the bread for sandwiches and the bread we would normally buy.
Gave some dessert ingredients to volunteer who loves making food for us, and helping us cook things we do not have time to cook under contract.
Didn't do the fruited bread pudding, just using the bread for sandwiches and the bread we would normally buy.
Gave some dessert ingredients to volunteer who loves making food for us, and helping us cook things we do not have time to cook under contract.
Steak Spaghetti
5-7 lb steak um-typ meat, pre cook with garlic, onion, salt, pepper
Oil
1 onion, diced
1 package sliced mushrooms
2 yellow bell pepper, diced
Garlic
Basil
Salt
Pepper
Thyme
#10 Tomato Sauce
#10 diced tomatoes
Sautee the best in order while the meat is cooking.
Steak sandwiches
Oil
1 yellow bell pepper, diced
2 onion, diced
1 pack mushrooms
Bbq sauce normal bottle 16-20 oz
Bbq marinade liquid same 16 oz
2 small tomato sauces
Fajita powder seasoning mix
Pot roast seasoning
2 packages brown gravy mix
Thyme
Smoked paprika
Garlic
Peppers
Carne asada seasoning
5-7 steak um-type meat
1 lb ham, sliced in strips
Sautee in order, cook as long as you want after the meat is fully cooked.
Potato Salad (with ham and cheese sandwiches (4-5 pack ham, “ cheese, 4-6 loaves bread, mayo, mustard)
11-15 pounds potatoes, cooked and cooled
1 -1/ 1/2 tsp Salt
1/2- 1 tsp pepper
1/2-1 tsp Celery powder
1- 1 1/2 cup mayonnaise
1/8-1/4 cup mustard
I think next week will be this:
Minestrone
2-16 oz Frozen Corn
16 oz Frozen spinach
1/2 package Carrot, diced
1 cans Peas
2 cans Green beans
1 can Lima beans
1 lb Red beans
1-3 small can Garbanzos
#10 tomato sauce
(Onion, diced)
The peccerino rind
Thyme
Rosemary
Garlic
Small pasta
A La King
#10 garbanzos, possibly bring 6 more small
(Diced potatoes, pre-cooked)
3 Corn
1 Carrot
1 Peas
3 green beans
(Onion)
1/2 package carrot, diced
Oil
Flour
Salt
Pepper
Thyme
Garlic
White Chile
2 #10 white beans (use pre-cooked beans in freezer for one of these cans, instead, and
bone broth)
5 onions, diced
1 package celery
Two cans tomatillos
Cumin
Peppers
Garlic
Salt
Oregano
Other seasoning blends
Green chiles
Part of this depends on what we have, and if we end up with new fresh donations that need to be used up first-and hopefully still getting to shop for fresh vegetables.
Learning curves.
There's been some,
-like getting a bunch of fresh donations right after I've already trucked supplies over to the kitchen for 3 completely different meals that get changed at the last second so I can accommodate donations.
-getting unlabeled stuff from other food banks-they should be labeled people steak ups is not the same as ground meat- but they were fantastic as spaghetti and bbq steak sandwiches!
-being told you have a case of onions, not putting them in the fridge, because they are onions, then come in and see it was two onions on top of a case of lettuce, entire case of lettuce had to be thrown out
-not everything comes in a #10 can, darnit
-our donations are out of control in some respects. I had a melt down because I literally ran out of room for my food donations and didn't want to take up the entire resource area we borrow to do lunch.
-people are all very different and volunteer for different reasons:bored at home, bored alone, wanna donate time while on holiday, want to learn about the organization, what we have I common is that we care about our community, we want them to know they can trust we are working for their benefit, we care about each other, we try to lift each other up.
Learning curves.
There's been some,
-like getting a bunch of fresh donations right after I've already trucked supplies over to the kitchen for 3 completely different meals that get changed at the last second so I can accommodate donations.
-getting unlabeled stuff from other food banks-they should be labeled people steak ups is not the same as ground meat- but they were fantastic as spaghetti and bbq steak sandwiches!
-being told you have a case of onions, not putting them in the fridge, because they are onions, then come in and see it was two onions on top of a case of lettuce, entire case of lettuce had to be thrown out
-not everything comes in a #10 can, darnit
-our donations are out of control in some respects. I had a melt down because I literally ran out of room for my food donations and didn't want to take up the entire resource area we borrow to do lunch.
-people are all very different and volunteer for different reasons:bored at home, bored alone, wanna donate time while on holiday, want to learn about the organization, what we have I common is that we care about our community, we want them to know they can trust we are working for their benefit, we care about each other, we try to lift each other up.
This also all depends on the pandemic. We probably come in contact with over 100 people a day, between the resource center, diners and the store, so not sure if I will be cooking and transporting alone, if I will even be allowed to work for 3 weeks, or if everything will be normal.
Its devastating, but it is super interesting to me, better than watching politics every day. And my fantasy brain says :
What if a year from now all the people who got infected and recovered-what if they all become zombies?! What if they start turning 6 months from now. Fantasy worlds can be fun. What if's are a neat way to work through things
Saturday, March 7, 2020
Lessons and rest of fifth week
So that last day, I did quick running around so I could meet a volunteer. Looked at what I thought was sausage, ended up being hot dogs. So we had oven-baked hotdogs, veggie cacciatore, bread on the tables (many loaves of donated bread).
Cacciatore
3 zucchini and squash quarter and sliced
5 precooked potatoes diced
#10 tomato sauce
small can diced tomatoes
2 packages mushrooms
2 small onions
4 spaghetti seasoning packets
tomato powder broth
Ham and cheese sandwiches (75) on Tuesday, I hope? with
Mixed fruit eggless bread pudding (we have all the ingredients for it, so it's free).
Thinking 2 pans with small scoops of ice cream (and whipped topping on half).
Grease pans.
6-8 loaves bread, broken up into mixing tub.
2-6 cups milk?***
12 bags of frozen fruit
1/4-1/3 cup flax, ground, added to milk, stirred in well
6 Tbsp seasonings (cooks choice-vanilla, all spice, cinnamon, ginger, maple, molasses, nutmeg)
1/4-1/2 cup diced butter on top of each pan
500 for 45 minutes until very brown
only have to buy pickles and spears, maybe 13 cents a serving.
We got a mystery meat, prompting me to write a sign in log for food donations, so I can see. ow many pounds and what this frozen meat is. Supposedly it came from a reputable source but if we are all following the food safety rules, which we should be, that would be labeled. We cannot take venison because of parasites, hence while I am hesitant to trust unlabeled meat, come on people. please give us a list of your donation or sign a sheet , or label each package. Please.
With this mystery meat, and more bread already in fridge and ingredients already in kitchen- sloppy Joe, will have to buy cheese and shred it, but hopefully that's all for 45 servings or so, not bad- 13 c a head not including beverages. My Tuesday volunteer is making cookies, so they can go out or be froze.
With the same mystery meat, I make meat balls and a brown gravy ragu on pasta and use up parmesan in dining room. bread on the side, make a combination butter. pasta will be the 13 cents a serving.
Did I mention I passed the food manager course, I am certified for 5 years, huzzah.
So I have been writing recipes to use the pantry ingredients, not using the ingredients to write my recipes. Hard to explain but I am sort of tweaking the way I was cooking, and buying even less.
Cacciatore
3 zucchini and squash quarter and sliced
5 precooked potatoes diced
#10 tomato sauce
small can diced tomatoes
2 packages mushrooms
2 small onions
4 spaghetti seasoning packets
tomato powder broth
Ham and cheese sandwiches (75) on Tuesday, I hope? with
Mixed fruit eggless bread pudding (we have all the ingredients for it, so it's free).
Thinking 2 pans with small scoops of ice cream (and whipped topping on half).
Grease pans.
6-8 loaves bread, broken up into mixing tub.
2-6 cups milk?***
12 bags of frozen fruit
1/4-1/3 cup flax, ground, added to milk, stirred in well
6 Tbsp seasonings (cooks choice-vanilla, all spice, cinnamon, ginger, maple, molasses, nutmeg)
1/4-1/2 cup diced butter on top of each pan
500 for 45 minutes until very brown
only have to buy pickles and spears, maybe 13 cents a serving.
We got a mystery meat, prompting me to write a sign in log for food donations, so I can see. ow many pounds and what this frozen meat is. Supposedly it came from a reputable source but if we are all following the food safety rules, which we should be, that would be labeled. We cannot take venison because of parasites, hence while I am hesitant to trust unlabeled meat, come on people. please give us a list of your donation or sign a sheet , or label each package. Please.
With this mystery meat, and more bread already in fridge and ingredients already in kitchen- sloppy Joe, will have to buy cheese and shred it, but hopefully that's all for 45 servings or so, not bad- 13 c a head not including beverages. My Tuesday volunteer is making cookies, so they can go out or be froze.
With the same mystery meat, I make meat balls and a brown gravy ragu on pasta and use up parmesan in dining room. bread on the side, make a combination butter. pasta will be the 13 cents a serving.
Did I mention I passed the food manager course, I am certified for 5 years, huzzah.
So I have been writing recipes to use the pantry ingredients, not using the ingredients to write my recipes. Hard to explain but I am sort of tweaking the way I was cooking, and buying even less.
Wednesday, March 4, 2020
Fifth Week
First of the Month.
I keep forgetting to make less at the beginning - less people are as in need of the meal - of the month.
So first meal was Mexican Ham and Beans
Which I printed a copy of but I guess didn't save lets see if I can remember most of the ingredients diced tomatoes, hominy, pinto, ham, lots of seasoning, onion, zucchini, squash.
There were left overs which we had today, along with some frozen soup someone else made this past weekend, a potato and leek soup! Lots of donated desserts yesterday and today. Also received lettuce and decided to change menu for tomorrow from Sausage Pizza Soup to Sausage Caccitore-sausage, mushroom, potatoes, onion, squash, zucchini, spaghetti sauce. So that I can make a nice chunky hot substance to go with the salad (lettuce, sweet peppers, bacon bits, parm, dressing. Bread on the side of course! We also received a carton of chocolate milk, so that will be a drink option tomorrow.
Still more potatoes, more sweet peppers, lettuce, frozen drinkcicles, ice cream, bananas, whipped topping.
So I actually could have spent today at the not kitchen to get everything done, and to get more other stuff done.
Also, because of how and what the donations are, I think I want to start considering doing two smaller dishes for the same meal, that way my volunteers can have more control if they so wish.
I keep forgetting to make less at the beginning - less people are as in need of the meal - of the month.
So first meal was Mexican Ham and Beans
Which I printed a copy of but I guess didn't save lets see if I can remember most of the ingredients diced tomatoes, hominy, pinto, ham, lots of seasoning, onion, zucchini, squash.
There were left overs which we had today, along with some frozen soup someone else made this past weekend, a potato and leek soup! Lots of donated desserts yesterday and today. Also received lettuce and decided to change menu for tomorrow from Sausage Pizza Soup to Sausage Caccitore-sausage, mushroom, potatoes, onion, squash, zucchini, spaghetti sauce. So that I can make a nice chunky hot substance to go with the salad (lettuce, sweet peppers, bacon bits, parm, dressing. Bread on the side of course! We also received a carton of chocolate milk, so that will be a drink option tomorrow.
Still more potatoes, more sweet peppers, lettuce, frozen drinkcicles, ice cream, bananas, whipped topping.
So I actually could have spent today at the not kitchen to get everything done, and to get more other stuff done.
Also, because of how and what the donations are, I think I want to start considering doing two smaller dishes for the same meal, that way my volunteers can have more control if they so wish.
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