blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,356
Anyone else do batch cooking? I mostly do it out of habit from raising a family and now we are 2.5 people and I still do it. I keep the refrigerator stocked with ready to heat and eat, or cold meals at all times. That way no matter what the schedule is, or a person's preference, there is always ready made food in the fridge.
After getting groceries I prepare all the vegetables to be ready for meals.
Today, broccoli, 6 crowns. The trees go in a bag, the diced stems in a 1 qt plastic container, into the fridge.
Cauliflower, core, trim, trees go in a bag with a little vinegar and water in case they were thinking of being moldy at some point.
3 4-cup salads, romaine, tomatoes, broccoli trees, diced pickles, kidney beans, tossed, into bowls, wrapped in saran wrap.
4 cups of red and white wheat, boiled until chewy for casseroles and salads, frozen in 2 cup containers.
Microwaved a butternut squash, seeds into a container in the freezer, the pulp into 2 cups containers to use with breads and cookies for moisture, or for pie.
2 batches of oatmeal cookies, applesauce, banana, squash, cinnamon, and diced apricots, for snacking.
Swiss chard and mustard greens, washed, steamed, cooled, sliced, frozen for eating and for soups or stews or casseroles.
This past year, my favorite soup/stew is the Greek Spinach Lentil lemon soup, in the newspaper. It makes about 5 qts and freezes well. Maximum cooking time 45 minutes and everything will keep it's shape. We each warm it up with a little extra lemon or smoked serrano peppers ground, and a touch of salt. It's so versatile, change the type of squash, or greens, or peppers and it's always a little different.
https://www.washingtonpost.com/news...aten-it-for-lunch-every-workday-for-17-years/
Other batch cooking we regularly do, mexican beans, baked beans, chili beans, mushroom gravy, red pepper sauce, pasta (a few lbs at at time), baked potatoes (5 lbs at a time), potato wedges (seasoned and rebaked), ww spaghetti noodles, tomato mushroom sauce, 3 qts of brown basmati organic rice, soy milk, sometimes tofu, whole wheat sprouted bread, breakfast 9 grain flake rice pudding.
And a few days a week, I do almost no cooking, just warming things up to eat and doing my hobbies, which is fun.
After getting groceries I prepare all the vegetables to be ready for meals.
Today, broccoli, 6 crowns. The trees go in a bag, the diced stems in a 1 qt plastic container, into the fridge.
Cauliflower, core, trim, trees go in a bag with a little vinegar and water in case they were thinking of being moldy at some point.
3 4-cup salads, romaine, tomatoes, broccoli trees, diced pickles, kidney beans, tossed, into bowls, wrapped in saran wrap.
4 cups of red and white wheat, boiled until chewy for casseroles and salads, frozen in 2 cup containers.
Microwaved a butternut squash, seeds into a container in the freezer, the pulp into 2 cups containers to use with breads and cookies for moisture, or for pie.
2 batches of oatmeal cookies, applesauce, banana, squash, cinnamon, and diced apricots, for snacking.
Swiss chard and mustard greens, washed, steamed, cooled, sliced, frozen for eating and for soups or stews or casseroles.
This past year, my favorite soup/stew is the Greek Spinach Lentil lemon soup, in the newspaper. It makes about 5 qts and freezes well. Maximum cooking time 45 minutes and everything will keep it's shape. We each warm it up with a little extra lemon or smoked serrano peppers ground, and a touch of salt. It's so versatile, change the type of squash, or greens, or peppers and it's always a little different.
https://www.washingtonpost.com/news...aten-it-for-lunch-every-workday-for-17-years/
Other batch cooking we regularly do, mexican beans, baked beans, chili beans, mushroom gravy, red pepper sauce, pasta (a few lbs at at time), baked potatoes (5 lbs at a time), potato wedges (seasoned and rebaked), ww spaghetti noodles, tomato mushroom sauce, 3 qts of brown basmati organic rice, soy milk, sometimes tofu, whole wheat sprouted bread, breakfast 9 grain flake rice pudding.
And a few days a week, I do almost no cooking, just warming things up to eat and doing my hobbies, which is fun.
