Blowing off the dust
Mar. 6th, 2023 08:20 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
commodorifiedHonestly, I kind of wish Twitter would just cock up its toes already. It’s a horrible habit and yet there are just enough things I only get info on there that I have utterly failed to quit.
Oh well, anyone want to talk about cooking?
Recently I’ve been thinking a lot about the idea of meal prep, because I’m working part time and running a small non-profit and trying to have some sort of life. Except none of us are all that reliable about wanting to eat what we’ve prepped instead of some other thing, so I’ve been doing a lot of ingredient prepping instead.
I’m a big fan of being able to throw meals together very quickly while also knowing exactly what I’m making and having the ingredients prepped the way I want them, so this is really working for me.
Currently in the freezer: a big bag of mirepoix (diced onion, celery and carrot), ten pounds’ worth of caramelized onions in 1/2 C bags, a bunch of sliced and washed leeks, several bags of assorted herbs ready to have a chunk sliced off of them (fresh herbs are great if you go through them, but we don’t, and let me tell you what, frozen beat the pants off of dried). Shortly to be in the freezer: five pounds of roasted garlic, in 1/4 C bags. Also multiple single-serving bags of rice, because we make extra and freeze it.
Bonus: we tend to pick up grocery store rotisserie chickens for quick suppers once or twice a month. I freeze the carcasses and when I’m doing veggie prep the trimmings plus the bones make really good dense stock.
I need to get a club pack of chicken thighs and slice them for freezing. Pre-chopped they work for stir-fry or soup or I can bread them.
Oh well, anyone want to talk about cooking?
Recently I’ve been thinking a lot about the idea of meal prep, because I’m working part time and running a small non-profit and trying to have some sort of life. Except none of us are all that reliable about wanting to eat what we’ve prepped instead of some other thing, so I’ve been doing a lot of ingredient prepping instead.
I’m a big fan of being able to throw meals together very quickly while also knowing exactly what I’m making and having the ingredients prepped the way I want them, so this is really working for me.
Currently in the freezer: a big bag of mirepoix (diced onion, celery and carrot), ten pounds’ worth of caramelized onions in 1/2 C bags, a bunch of sliced and washed leeks, several bags of assorted herbs ready to have a chunk sliced off of them (fresh herbs are great if you go through them, but we don’t, and let me tell you what, frozen beat the pants off of dried). Shortly to be in the freezer: five pounds of roasted garlic, in 1/4 C bags. Also multiple single-serving bags of rice, because we make extra and freeze it.
Bonus: we tend to pick up grocery store rotisserie chickens for quick suppers once or twice a month. I freeze the carcasses and when I’m doing veggie prep the trimmings plus the bones make really good dense stock.
I need to get a club pack of chicken thighs and slice them for freezing. Pre-chopped they work for stir-fry or soup or I can bread them.
no subject
Date: 2023-03-06 04:54 pm (UTC)