I swap the meat out between chicken and beef, but I cook once every 8-12 days. The secret is the spicy mayo/teriyaki sauce with homemade fried rice. Oh and that jar of blueberries, that is my first attempt at basic fermentation!
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I know this is a post from three weeks ago, OP, but I hope you can still answer. With that said, I am baffled! How on earth do you cook only eight to twelve days? Can I learn that sorcery too? How do you do it?!?! It would be a game changer for me if you could please walk me through your process.
TIA
I only eat one cooked meal a day. I make a couple slices of toast in the morning and have been making quick guacamole and chips in the evening or just eating rice.
I cook 4lbs of meat in a dish, plus 1.5lbs each of green beans/broccoli/cauliflower in another dish, and 8 ears of corn in a dish. I also have a rice bowl for the oven that makes two Cups of rice. I cook all of that at one time for 1h 15m. I eat the rice for 2-3 days before frying the remainder and adding a few packs of instant microwaved brown rice.
The trick is to mostly eat the rice and break down the extra ingredients by hand into small pieces before reheating in the microwave. Sauces make a big difference too. That is how I can keep it feeling fresh enough that I do not mind the repetition. Like my fried rice is better than anything I have ever had from an American style Chinese restaurant. I make it complex and strong in flavor with sweet onion, green onion, lots of garlic and ginger, carrot, frozen green peas, soy/oyster/fish sauces, and brown sugar. A mix of white and brown rice help with texture and getting the eggs just right helps. I also add some of my cooked chicken, and the stalks of my cooked broccoli and cauliflower. I can do all of this in around 35 minutes just throwing most of it into a food processor. This will last and remain edible for a week or more. My rice takes me around the same amount of time as the whole bake does.
With sauces, I like to mix spicy mayo and teriyaki sauces 1:1 plus a little extra Worcestershire or fish sauce. I have also been working on an onion sauce of my own. I have used sriracha or teriyaki by themselves too.
I'm not super picky about what I eat though. Before I was disabled I was once very overweight but lost all of it while riding and eventually racing bicycles. I treated food differently back then; like a means to an objective. I appreciate good food, but my purposeful mindset and objective goals oriented approach may be more challenging for someone of a different background. I have no desire to eat anything processed or flavored by a chemistry lab, so my expectations may be very different than some people that expect such flavor drugs. Everyone that has tried my cooking seems to love it and ask for recipes, but your results may vary.
What a thorough and thoughtful answer. Many thanks for taking your time to explain in such an easy way.
I struggle with feeding myself correctly for various reasons and having a system like yours looks like it could help me a lot. I am already working closely with a dietitian and a psychologist but the day-to-day hassle overwhelms me and having an actual person do it successfully gives me hope.
So again, Internet stranger, thank you for sharing.