OK, one more food post and then I’ll move on for a bit…
I’m of the “cook once, eat (at least twice)” school of cuisine. Heck, to be honest I would eat the same food day and night for a week if it would save me time, but the rest of my crew is not enthusiastic about this practice. So when I cook, I do what I call “doubling up” to save me prep on future meals.
I’m not talking about preparing vast amounts of crockpot standards like beef stew, pasta sauce, and chili, although that works, too. I’m talking about preparing more ingredients than you need for one meal and putting it in the refrigerator or freezer so you have a head start the next time you find yourself staring into the fridge, slack-jawed, trying to make dinner out of nothing.
Here are some of my favorite double-ups:
- Poached chicken – Buy a gross of skinless, boneless chicken breasts, put them in the crockpot overnight on low, and in the morning you have chicken for all kinds of wonderful things. If you’re not going to use it within a day or two, shred it or cube it, and freeze it in portions sized for future recipes (1 to 2 cups?) Works with turkey, too.
- Mashed potatoes – Is it really that much more work to peel 8 potatoes instead of 4? Mashed potatoes freeze really well. You can either serve them as a side dish or use them in recipes – they’re great in blended soups that call for potatoes, and since they’re already cooked and mashed, they cut at least 20 minutes off the prep time.
- Mirepoix – Which, thanks to Trader Joe’s, I’ve learned just means diced vegetables – there’s is composed of onions, carrots, and celery. All three of these freeze well enough – if you’re going to throw them in soup later, who will even know they’ve been frozen? (Or, of course, you could just pick some up mirepoix on the way home.)
- The brassica plants – (Like how I’m throwing these official-sounding terms around? This one I learned from my kids.) I chop up a whole broccoli or cauliflower at once, then prepare it or throw it in salad over the space of a few days. My kids like it roasted, which is a cinch – just toss it in olive oil and pop it in the oven at 400 degrees for 20 to 25 minutes. It’s done by the time I’ve changed out of my work clothes.
- Kale – Right, I know – kale is a brassica plant, but I love kale so I’m granting it its own category. The best part about using kale as a salad green is that this stuff keeps for days. It does not give up the ghost overnight like lettuce. I wash mine on Sunday, and even slice it ahead of time, then I can throw a salad together in no time. One hint for kale – if you find it bitter, use a dressing that has lemon juice in it. It cuts the bitterness. Oh, and make sure to massage it before you serve it (in other words, mash it up with your hands), or the kids might find it a little challenging.
I’m sure there are other ways to double up out there – any suggestions? I’ll take any help I can get.
Next up….E is for Eight-minute Yoga.
Read the series at A is for About