Fabulous Food

Off topic Thursday! I am sorry to those of you who get hungry when reading about food, because that is what this one is going to encompass. By day, I work in an office; it used to be close enough to my house that I could go home for lunch and actually cook something for myself. It worked out really well because I intensely dislike leftovers. Recently the company has moved to a new building, which is farther from my house. This leaves me with the choice of bringing a bagged lunch or getting creative.

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I’ve done a couple different things in the past couple weeks, but I’ve been really getting creative more than anything. I know everyone sees mason jars everywhere, but they’re not just a chic cool new lunch container, they actually keep your food fresher longer. A while back, I posted a video of me doing my mason jar salads, I definitely did that for the first week. However, I was totally sick of them by the end of the week.
Not only was I slightly sick of salad, but the weather is thinking about cooling off and there is nothing worse than eating a crisp salad on a cold winters day. I made a huge pot of chili and placed it in mason jars and froze them. The absolute best thing about mason jars is their ability to withstand hot and cold temperatures. You can even bake them! When you realize they were originally intended for picking things, this makes complete sense.

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I also made a batch of guacamole, which was soooooo good. I made it up and put it in little tiny mason jars simply because I had them. I put one in the fridge and threw the rest in the freezer. Then I completely and totally forgot about it. The one in the fridge I ended up finding a week later and, when I opened it, was prepared for an absolutely horrible experience. It was still green! Not even a gross brown-green, it was bright green! The mason jar had sealed it away from the air and it had not oxidized at all. As for the ones in the freezer, I had not thought about what the texture would be like after defrosting them, but it is 100% normal! This is the best idea ever!

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A week ago I made my own hummus from this recipe. In the post she says you can peel the chick peas and that would just make your hummus smoother. I hate the gritty feeling some hummus has so I obviously spent a year and a day peeling a whole can of chick peas, but it was totally worth it. When I was gathering supplies I had heard that Tahini was difficult to find. I am not sure why, but I expected it to be a spice, not a paste. I ended up finding Tahina, which is very similar. It is sesame paste, but with a bit of lemon juice. I was also seriously sketched out by the parmesan cheese at this grocery store, it all looked powdered. Since it was roasted garlic with parm, I changed it to asiago cheese instead. You only need a very small amount anyway.

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I am not a huge hummus fan, I was making my own in an attempt to force myself to like it more. It totally worked. This was BY FAR the best hummus I had ever had. It was creamy and garlicy. Perfect. I’ve been eating some extremely good lunches at work and everyone is jealous. Let’s see if I can keep up the charade 😉