One of our easy fallbacks...
chunk of beef in the slow cooker with plenty of salt and herbs de provence...
Herbs de Provence (this is the first recipe I found, just realized there are other versions that have stuff like chervil and lavender that I have never purchased in my life)
3 Tablespoons dried marjoram
3 Tablespoons dried thyme
3 Tablespoons dried savory
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon fennel seeds
[Herbs de provence are also GREAT seasoning for scrambled eggs]
Plus roasted asparagus spears, add lemon juice and salt after they're cooked.
Plus roasted sweet potato spears, cut sweet potato lengthwise into 4 or 6 segments, coconut oil on the bottom of the pan, get the bottom browned but be careful not to blacken.
Just found cristeen's custard recipe, apparently it can be made up to a week ahead...
Egg Custards - per 1 c custard:
2 eggs
1/2 c milk/coconut milk
2 Tbs honey
fruit/nuts/extract/spice
Place your ramekins into a cold water bath, place your fruit or nuts in the bottom of the dishes. Beat together the eggs, milk, honey and any extracts. Pour them evenly into the dishes. Sprinkle with any spice. Bake at 300F for about 65 minutes or until set. I usually leave them in the water bath until it cools down enough for me to touch them (about an hour), then I dry off the dishes and stack them in the fridge. These last a week easily.
And in terms of easy make-ahead foods, I use this brine for big batches of drumsticks...
http://www.3men.com/competition%20chicken.htm
Skipping the soy sauce doesn't seem to make any difference, I may throw in a bit extra salt or brown sugar, but mostly I eyeball everything.
