17:11

Tuesday was pinto beans seasoned with tomato sauce and sautéed veggies, cornbread, and fruit sorbet.

Had only about half our diners, so 20 servings went into the freezer for next Tuesday.

Wednesday was another vegetable stew, curryish, served with left over cornbread from day before or pumpkin bread, and mixed fruit sorbet

2 heads cauliflower cut and par cooked 

4 carrots medium dice, par cooked also

2 pounds cooked garbanzos

1 pound cooked yellow split pea

1 small can peas

2 cans creamed corn

2 cans vegetable soup

1 diced and precooked potato

4 small cans tomato sauce

1/2 cup peanut butter

1 cup broth

1 medium can diced tomatoes

4 diced onions

Thursday will be lentil spaghetti unless something happens different, bread on the side, probably canned fruit or sorbet on the side.

4 pound lentils

#10 can diced tomatoes +

#10 can pasta sauce +

4 onions

3 packs stick spaghetti, broken

1 can black olives

2 containers sliced mushrooms

16:10

Work week 16, 10th as a mobile kitchen.

All donated this week aside for 32 sandwich buns, and 3 loaves store brand sliced wheat loaves. Theres a deal, so the total was something like $6

Tuesday, 40 servings, left overs went in freezer as back up

In the full-powered on Electric Roaster, Dressed Pintos
Sautee 4 + diced onions
1+ diced bell pepper
1/2-1 sliced bunch celery
1 tsp salt + add more as needed as you go
1/2 tsp pepper "
in oil, 1/2 cupish
cumin
(oregano had I had it)
2+ tbsp garlic

Once going a good half hour or so, stirring after that, not to burn, but also resisting opening the Electric Roaster since that's how you loose a lot of great heat, by peak, don't do.

add in 2-3 #10 cans pintos, cooked were 9-10 lbs
(and anything else you think you want in there, diced tomatos, more protein, squash, hominy, tomato sauce)

Let this go for about an hour, stirring only once or twice, taste testing and making your fellow workers taste test, add seasoning, if it tastes bland-add more salt.
Drop the heat down to serving temp, at 4000ft+ I like mine around 200f

Serve this with Nutriplenty rice on the side, piece of pumpkin bread, 3 cookies, fruit sorbet

Wednesday 40 servings, but only passed out 32 buns, the rest went into freezer as a back-up.

In the Electric Roaster, BBQ Turkey Bunwiches
Start with sautéing in 1/3 cup oil, 4+ onions, sliced fine, brisket rub seasoning blend, garlic, salt, chili powder, after about a half hour (full power)...
Add 2-3 small cans tomato sauce, the cooked turkey (2 boneless, roasted previously, and frozen turkey), defrosting and slicing it before potting it.
Once up to heat, about 15-20 minutes later, add 1/2-1 cup+ barbecue sauce, 3 squirts of mustard (about 3-7 tbsp), heat and keep warm until serving.

Serve that on a bun, we had mandarins or pineapple on the side today, and donated chips.

Thursday is Ham and Cheese mayo and mustard Sandwiches, guessing another 40 serving aim, the servings keep fluctuating even though I aim for 40, but either way it seems we always just enough)
salad (no dressing, but I will whip up some with what we have here) on the side (another huge donation made after lunch previous day, need to use it quick)
potato salad
the rest of the chips, cookies, bread

At the end of the week

In the Fridge:
Tub o bbq sauce, mustard, mayo, cauliflower, carrots, broth paste, hot sauce, lemon juice some parmesan.

In the mini freezer: 50-75 sorbet servings

In the freezer: pie crust, 3 bags frozen peaches, 30-40 packages blueberries (more sorbet), 1 meal-worth roasted turkey, 3 packages sliced ham, 1 package rice pulp for thickening, 3 - 2lb package cooked garbanzos, 3- 2lb packages cooked beans, 2+ - 2 lb packages cooked rice, 5-6 loaves pumpkin bread, 300 corn tortillas, milk, broth, cooked chicken in broth

In the pantry: cumin/salt/bl pepper/garlic/garlic salt/brisket rub/ no-salt fiesta seasoning/rosemary/paprika/chili powder/d'arbo chili powder/taco seasoning pouch, molasses, broth paste, sugar, lemon, flour, 10 lb potatoes, 15+lb onions, 48+ small cans tomato sauce, diced tomatoes, canned pork and beans (7), wolf chili with meat (8+cans), dry beans (30+ lb), 20 lb brown rice, 30+ lb white rice, lots of nutriplenty rice meal, 6-#0 can +mixed fruit, 2 cases and 1 #10 can green beans, #10 hominy, small menudo, #10 diced tomatoes, #10 tomato sauce (2), 3 bags little shells, radiator box, 2 packages spaghetti/linguine, 3 package egg noodles (nightmare, dislike these, they do not work in our situation), 1 can salmon, 1 can chicken, small case of star pasta (looking forward to doing a modern spaghetti o's with this :)), 3 jugs tomato sauce, 1 jug juice, 2 jug salsa, 6 cans chicken broth, 2 can tomato soup, 1 can cream of mushroom, soy curls, syrup, corn bread mixes, pancake mixes, dried milk, and a few more things above my height

-Next week may be a salsa rice with cauliflower and chicken added to sautéed veggies and salsa, Mac and cheese made with potatoes and carrots (ham bits added to serve), and the beans and rice.
-Week after that might be a spaghetti, I think coworkers have some sort of meat they wanna donate; I wanna do a butter chicken and vegetable with the soy curls, beans and rice.
-And then another creamy vegetable and chickpea dish with homemade biscuits on top, taco stew or chili, bans and rice
-Fourth week I think we have enough food still, right when I think I am about to empty something, we get a donation!

work week 15: covid week 9

What can I say, it has been another glorious three days at work.

Donated items from last week were cabbage and cauliflower, more tomato sauce (I have about 50 mini cans in the pantry, 20+ lbs potatoes, 2 watermelons, a ham, marshmallows, rice crisp cereal, crust, peanut butter, #10 green beans, #10 salsa diced tomatoes.

We have a guy who obtains food for us, whether it is from the food bank or elsewhere, I have no idea, just accept it because I cook proper meals with it all and re-disperse it to those who have no way to cook the food they may be given because they are houseless or have no electricity, etc. I am trying to come up with a good nickname for him because he named me "cookie", which I of course LOVE. I appreciate cowboy cooks, travel cooking, green rooms, movie food caterers, its very neat how they all do their jobs, their tips-primo.

(Tuesday) Had 1 can black, 3 can turtle, and 3 lb pinto beans for the main yesterday-
4 good-sized onions, salt, pepper, cumin, lemon pepper, tomato sauce, all the canned liquids, served this atop brown rice
ham, watermelon on the side, some potato salad as side when watermelon ran out, pumpkin bread with blueberries

Wednesday

Cabbage (and Ham), bread, watermelon

2 Onions, diced

1 1/2-2  heads Cabbage, diced, par cooked 

7 Potatoes, cooked and large chunked

2 cans tomato sauce

Italian seasoning packet

2-4 tbsp garlic and garlic salt, d'arbo pepper, more to taste

3 cups veg broth Broth

3-5 lb Ham (precooked, diced, ready to add on the side, not cooked in) 

bread and watermelon on the side.

Sautee the vegetables (precook potato in microwave or boil/roast depending on time). Season throughout. Add ham after vegetables, once warmed through, add broth too

Thursday 

is Curry, a mild one, not sure how any of my diners feel about that, so gunna take it easy and wait for feedback for the future.

oil

5 Carrots, sliced, par cooked

7 Potatoes, parcooked and quartered

2 heads Cauliflower, diced par cooked
1/2 head cabbage par cooked

#10 can Garbanzos

2-4 Onions, diced

7-10 mini cans tomato sauce

1-2 cups celery, diced or sliced
2 -16oz, quartered mushrooms
1-1 1/2 cups peanut butter
1  cup boiled peanuts
2 tbsp better than boullion

1/8-1/4 cup Curry powder
1 tub of raisins 20+ ounces
 additional spices at work kitchen-cumin, salt, chili powder, turmeric, garlic

1lb cooked Split pea mash, or more as needed

Bread and sorbet (lemon, sugar, apple juice, raspberries, peach, blueberries) on the side.

EDIT
It went over well, it was 25 heavy servings, probably coulda stretched it to 35-40 if in the smaller clamshell I noticed at work- will use those next time. so fun to use the raisins, peanut butter, and boiled peanuts unexpectedly for some. It wasn't too hot, Brought home to sample.

Work project updates:

-folded t-shirts that coworkers and campers cut, sewed and turned into bags now that the city has banned plastic bags! so exciting!

-made notebooks for 3 campers and the thrift manager out of spaghetti box, 2 tea boxes, and a bandaid box, gave other coworker a mini clipboard with notepad that I initially bought for me but it is very fitting for her so much more. it gives her a small mobile board to use while she books across the country later this year. the notepad says "first I do the coffee, then I do the thing" so perfect, we love coffee she and I

-Still trying to get through togo containers: the soup containers and do a variety of food, so putting bread in sandwich bags on the side and the sorbet I make and freeze in single-serve containers which have lids, again something I was trying to use before covid!

(our clam To go boxes are pretty good for our current needs since I try to throw different items in the boxes like bread/fruit/dessert)

-have about 24 containers of blueberries in the freezer that need to be sorbetified before they get freezer burn, its hot, they will go quick!

-the pantry is arranged pretty good now, sounds like my boss has a pallet of food for the pantry, but my back is out, so that will be interesting, but I think one of my co workers told her she had room in her private office

-also need to ask the campers what it was again they were thinking they needed me to make for them- they need someone to teach them how to whip stuff up back there instead of relying on me, because they have food, they honestly just need some tips, they have electric burners back there and a coffee pot. if it works when I'm camping, I am sure they can figure something out, too. I would like to help but they haven't asked me yet.

- still need to work out back up meals that could be assembled in an electric roaster without much fuss and without me if needed, from what we already have, 3 meals-worth

-still have to go through my pantry shelf of food while making the back up plan, and having too to take more donations

14th week of work, 8th of covid

Tuesday, did I mention Tuesdays I would probably just start killing off these 2 20lb bags of pintos, and 2 bags of rice I believe, the regular meal? Yeah.

So Tuesday,  sautéed chopped onions, bells, celery in oil in the electric roaster, then some seasoning, let everything really melt 30 minutes or so while heating up pre-cooked beans and rice. I'm gunna say 6-8 pounds of both to go with about 2+ cups each of the previous vegetables, more seasoning.

Served with bread and more sorbet. almost fill the vitamix, about 24 oz of a fruit, about 5 tablespoons sugar, 4 squirts of lemon juice, 1- 1 1/2 cups juice or water (or a milk for a sherbert), makes about 12 servings in our to-go cups.

Wednesday, had roasted the last donated turkey over the weekend again, did turkey dinner again, this time it was 

5 boxes of stuffing, made with half the broth I got from the turkey and water; 

-

the turkey reheated in half the broth diluted with water, 

-

threw green beans in the electric roaster this day- a #10 can + a little one, added salt and pepper, and 1/2 cup butter

-

3 cans of cranberry sauce mixed with 1 largish can of strawberry pie filling (yes, it was a win)

-

4 large cans of "yams", two real pre-cooked sweet potatoes, half bag of mini marshmallows, 1/4 cup butter, salt, pepper, 1 teaspoon cinnamon, smashed that by hand and heated that in the microwave 

Thursday, I had previously cooked a donated beef roast, thawed that and added it to sautéeing onions, bells, mushrooms, seasoning, donated fresh rosemary, pre roasted potatoes and carrots, 3 cans peas, 3 cans green beans, 1 small can rotes tomato and gr chile, then made a gravy in the electric roaster, and added a donated can of gravy, bread and canned pineapple on the side.

This week we had donated to the kitchen a few hams (this months days off projects), 2 cabbage heads, 2 cauliflowers, more taters precious. We shall see. I foresee a curry, and ham and black beans already, potato salad is a big request, too, and I have more cooked turkey in freezers, could do bbq sandwiches again with dills and sorbet on the side, yes, filled the mini freezer with blueberry sorbet; have about 15 or more batches of frozen fruit to do that to.

This weekend I make pumpkin bread and rice crispity treats from donations. I keep busy with work even if not at work. But its because I love what I do, not because I'm a workaholic, which I am so totally not.

Basic Pumpkin Quick Bread

3 1/2 cup flour

15 oz can pumpkin

1/2 cup apple sauce

1/2 tsp salt

2 cup sugar

2 tbsp baking powder

2 tsp lemon juice

Mix will be clumpy, it is ok, do not try to make smooth batter, only try to make just mixed muffin-like batter. 

375f for an hour (altitudes around 4,000 feet) start checking at 45 minutes and make sure not to burn, but take it right to the edge to thoroughly cook

Makes 2- 7 x 3 loaf pans.

7 inch pie pans-

12 inch pullman-

Other options

Add 1 cup walnuts

1/2 tsp nutmeg, cinnamon, ginger, or allspice

1/4-3/4 cup blueberries or other similar cut/shredded fruit/vegetable

(cherries, apple, pineapple, carrot, zucchini…)

Alternate some sugar for a different sweetener

1 cup chocolate chips

Give the top a crumble with a mixture of butter/oats/brown sugar