killatofu's Profile

I work from 9-3:45, or 3:30-10:15 without a real lunch break, so planning is tricky. When I work an early shift, I eat a good breakfast right before work and pack snacks (fruit, luna bar) or a simple sandwich that can be eaten very quickly throughout my shift. After work I eat a hybrid lunch/dinner meal and have something light later on if I'm hungry.

For the night shifts I eat a normal breakfast, a solid lunch at around 3, and try to have a snack during my shift. Dinner is lighter since it's usually late. Although I have been working this schedule for two years, it can still be challenging. Since I can't have a real meal during work, I often have to force myself to eat when I'm not hungry yet so I don't starve later. It's not an ideal situation.

The night before Thanksgiving (this year), I threw a Mexican themed bash. I made carnitas, chicken, and chipotle beef tacos. I made the carnitas most of the way the day before, and just had to throw it in the broiler right before the party. The chicken was also made the day before, and the beef was started in the crockpot that morning. I kept the tortillas warm in a cooler (it works!). Everything was awesome!

I would definitely do it again. I had very little day-of work to do.

The recipes I used:

Carnitas - http://www.seriouseats.com/2010/07/the-food-lab-how-to-make-crisp-and-juicy-carnitas-without-a-bucket-of-lard.html

Chicken - http://www.seriouseats.com/recipes/2011/06/shredded-chicken-and-tomatillo-tacos-queso-recipe.html

Beef - I put cubed chuck in the crockpot with a sliced onion. Added a big can of crushed tomatoes and a few chipotle peppers in adobo that I whizzed up in the blender. Also a bay leaf.

That dog! Oh my! The cutest.

What is 'unclean' about sauerkraut? From what I have read, it is actually a pretty healthy food.

Lyle's golden syrup may be a good sub for the rice syrup. Thoughts?

I actually really like the Whole Foods brand (365) organic extra virgin olive oil. Serious Eats did an olive oil roundup a while ago and it was one of the favored brands.

Cooking Light had an article about pressure cookers this month. They had some good recipes, including one for a Spanish chickpea/sausage stew that looked really good.