Weekly meal prep building blocks
Brian Lagerstrom · ♥ 16.6K likes · 474.6K views · 16 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4–5 lb boneless skinless chicken thighs
- 900 g store bought chicken stock
- salt
- black pepper
Cover the chicken thighs with the chicken stock, add salt and pepper, bring to a simmer.
- 600 g medium grain Calrose rice
- 800 g water
- salt
- 2 bunches broccoli rabe
- 4 whole bell peppers
- 2 whole white onions
- 1 whole red onion
Put the rice, water and a pinch of salt in the rice cooker.
Rice in the rice cooker
- 4–5 cloves garlic cloves
Chop the broccoli rabe into rough one inch pieces; slice the peppers and one white onion into quarter inch strips; slice the red onion and keep it separate; dice the second white onion; press the garlic.
- salt
- 2 lb spaghetti
Salt the boiling water and cook the spaghetti 10 minutes, fully cooked rather than al dente.
- 200 g water
- 200 g white distilled vinegar
- 40 g sugar
- 4 g salt
Boil the water, vinegar, sugar and salt, add the sliced red onions, push them under and take off the heat to cool about an hour.
- olive oil
Lift the pasta out with tongs, drain well, toss with olive oil in its storage container, cool 10 minutes and refrigerate.
Cook the chopped broccoli rabe in the pasta water 60 seconds, lift out with a spider, drain and store on three layers of paper towel.
- olive oil
- 2 lb ground beef
- salt
In the same pot over heat add olive oil and the ground beef, salt it and break it down.
Versatile ground beef with onion
Add the diced white onion and pressed garlic, a pinch of salt and a touch more oil, and fry five to 10 minutes over medium until softened, not browned.
- olive oil
- salt
In a 12 inch nonstick pan sizzle the peppers and onions in olive oil with a strong pinch of salt over high heat five to eight minutes for blistering and light caramelization.
Lift the chicken out of the broth after 45 to 50 minutes, pour over about half a cup of the broth and shred with two forks. Save the broth.
Kill the heat under the peppers and tent with foil five minutes to steam finish.