2 weeks ago I left to work for a catering company that specifically catered to children’s camps. Though the experience was something unusual, I had to cut it short due to personal reasons. Before I had left, I had gone on a huge cooking spree to try and fill my freezer with reheatable friendly meals. I was so busy doing that I didn’t have a chance to actually post the recipes or pictures online for it. Hopefully as I try to get some catering business drummed up on the side for the summer, I will have time to post everything I have been doing again.
Camp was definitely an experience I will never forget. It was two weeks of busting my butt and seeing how differently people react as adults as oppose to children. We had the pleasure of serving both an adult group and a children’s school group while I was away. I was thoroughly shocked at the difference of behaviour in the two groups and how much of a constrast it was to serve.
I had fully expected the adult group to act in a mature, polite, pleasant fashion while the children’s group to be reminded of their pleases and thank yous. Not the case.
Thought the adult group was not 100% bad, we had some really nice ladies in there, the adult ladies group turned out to be very vicious and condescending. While serving this group of women, I swear some of them must have grown up without learning their manners! Some of these women were just out right rude. There was a lot of rolling of the eyes, pouting when they weren’t allowed to eat off the specialty diet menu, and all around snarky comments to the staff. Wow, you would think that middle aged women would be a little more educated and mature in how they conducted themselves but no! It took multiple warnings from the camp directors for them to realize they were in the wrong and should not be talking to staff in that manner.
Meanwhile, we had a group at the second camp I ended up working at from a Montessori school. My goodness, even their least behaved child knew to say please and thank you. They were happy and always excited to eat. We had a few specialty diet kids that we happily accomodated because they were just so gracious for us even going out of our way to create these meals specially for them.
It makes me wonder sometimes, how much can we learn from children? How much of what we learn as children are forgotten as we grow older and feel more entitled to things? Should we not as adults live as we say? I think we really need to look within ourselves especially when we are teaching the next generation and realize that do as we say not as we do is just not right and sometimes if we do as we say, it would be a much more pleasant experience for everyone involved!
When we were at the grocery store yesterday picking up the items that I was going to use in my freezer food idea, I came across a whole bunch of meat marked 30% off. Hallalujah! They all expire as of not yesterday but today. So what am I pose to do? Pick them up it was damn cheap! Since I knew they were going to be cooked off today and frozen any how I wasn’t concerned too much about the expire date as much. One such item was a pack of 3 boneless pork rib chops. I love this cut of meat. It is nice and tender with tons of flavour due to its exquisite marbling much like beef prime rib at a fraction of the cost. I got 3 with the 30% discount for less than $3.00! Bonus!
One of the top sellers at the cafeteria was always chicken schnitzel. I decided why not do it with the pork? I decided to add some stuff to it call it parmesan! 😀 I also was cooking my next post while I was cooking this one so I used some of the veggies from there to balance everything out. You can use whatever veggies you prefer. Hope you folks like it!
3 boneless pork chops, pounded thin for quick cooking
3/4 cup flour
1/2 cup milk
3/4 cup bread crumbs
2 tbsp garlic plus seasoning or 1 tbsp garlic salt
3 cups cooked pasta
3 cups sauteed veggies of your choice
1 1/2 cup pasta sauce
Prepare 3 bowls for breading. 1st bowl put in the flour. 2nd bowl mix the milk with the egg and beat until incorporated. 3rd bowl mix bread crumbs with the garlic seasoning well.
Dredge the pork in the flour first, then egg mix then bread crumb mixture. Set aside.
Heat up a pan with about 5 tbsp of neutral flavoured oil. Try vegetable or canola oil.
Once heated, carefully drop in the pork. Let brown on each side for about 5 minutes or until coating is a golden brown.
Place pasta on the plate. Top with veggies and 1 pc of pork. Pour on the pasta sauce. And voila! Dinner is served! It also freezes well so this is how I set it up for freezing.
There are so many different things that we can bread and sauce up. What are some of your favourite combinations?
One of my favourite things to have is stuffed pastas. Doesn’t matter if it’s manicotti, cannelloni, shells, etc. Anything goes when it comes to these treats. I usually buy these from the grocery stores pre-done because it’s less hassle. Since I am doing that make meals ahead project for my freezer, I decided to look through my cupboards and see what I could find. I found half a box of lasagna noodles sitting there from the last time I made lasagna. I also bought some ricotta on sale at the grocery store the other day. So, why not? Here is my recipe for pasta roll ups. They freeze amazingly well. I used up the last of my roasted chicken alfredo that I froze last time I made roasted chicken leftovers (recipe is in a previous post) but any type of pasta sauce works great in this recipe.
8 pieces of cooked lasagna noodles, cooled (burns if you try to work with it hot :D)
1 cup ricotta
1 onion finely diced
1 tbsp butter
1 tsp garlic salt
1-3 tsp chili flakes (depends on how spicy you want this)
3 cups of pasta sauce
2 cups shredded cheese
In a small frying pan, melt butter and cook onions until softened. Put into a mixing bowl and mix with ricotta, garlic salt and chili flakes. Set aside.
Cut noodles in half and lay flat on working surface.
Divide up ricotta mixture on to pasta and then roll pasta. Place into microwave safe dish seal side down.
Pour pasta sauce over the roll up and top with cheese.
Cover with lid tightly and freeze for up to 6 months.
To serve microwave until internal temperature hit 160F. This is all dependent on if you plan on eating it right away or cooking from frozen. I suggest defrosting it in the fridge over night before microwaving it so it doesn’t take as long.
1 dish down! More to go 😀
So, this summer I am going to be working up at a summer camp for kids as a camp sous chef. EXCITING 😀 I love being outdoors, I love kids and most of all I love cooking. This will definitely be a summer I won’t soon forget I am sure!
But with that being said, that also means that this summer I will not be home to cook dinners/lunches for my bf. He is most capable of cooking on the bbq or ordering out but just because I am concerned with how much junk he may consume, I have decided to freeze a whole bunch of meals for him so he can just reheat and eat! Hence my new cooking project.
I leave in a week, so within this week I plan on making a few freezer cook ahead meals for him to reheat and enjoy while I am gone. With that being said, I will be posting all the recipes I make before I go. Hopefully this project goes smoothly! If you have any ideas for me please feel free to leave them for me! It would help out a lot! 😀