Advance food preparation

[Guest guest]

Hello again!

Wow, I am finding that I spend an inordinate amount of time in food

prep! My husband works from home when he does not travel and for now

I am not employed, so that is 3 meals a day/7 days a week! We eat

out only once a week and I do not buy prepared food. I enjoy

cooking, but I can easily see how time consuming this could become

when I will finally find a job again. Some days I feel as if the

only thing I am doing is standing in the kitchen.

So...I bet I am not the only one with a family on this list!

How/when/and in what quantity do you prepare food? How about

vegetables? I can see how I could prepare a larger pot of stew and

freeze half of it, but I am so used to cooking from scratch right

before we eat that I am stumped when it comes to advanced food

preparation.

I am also wondering just how healthy it is to freeze prepared food

and what to freeze it in (I have read some place that plastic is a

bad choice).

What do you do?

Thank you in advance for your replies.

[Guest guest]

kittenmeow_2002 wrote:

> How/when/and in what quantity do you prepare food?

As needed.

Sometimes I sit in front of the TV to prepare veg for cooking -

especially if I went dandlion hunting on my bike.

But otherwise I buy veg that is already washed.

At cooking time, I make everything the right size for even microwaving

(during a commercial perhaps) toss it in a suitable special microwave

cooking pot and hit go.

Next commercial I serve, and I/we eat.

Once or more per week I do a roast. That takes two commecials as I turn

it after 7 to 10 mins depending on size to do the other side, and get it

med-rare in the middle.

I hack that (sorry " carve " I mean!) into thick slices and can reheat as

needed with the automatic gravy from the roast. (I rub with EVo, onion

garlic and fresh hers, and stand the resultant juice after roasting in a

salad dressing carafe upside down in a mug overnight. This sets the

solid fat out of the way and the liquid is my gravy or veg sauce etc.

Otherwise I just make a wok tingy. I start with EVo and onion, add 95%

fat free ground beef, and chopped veg of whatever kind I lke and spices

and herbs " for Africa " . I add things in order of cooking speed with

plenty of liquid (usually green tea and/or roast juice) - comes out

yummy but takes a long time - about 20 mins. It's not doable " by

commercial break " method.

How about

> vegetables?

Most of mine are quick-cook except artichoke.

They take a few minutes in the nuke-box.

I do not cook stuff like sweet potato, rice, pasta and such.

Not enough nutrition to be worth cooking. I'd rather use healthier green

veg, mushrooms, onion, tomato, red pepper, leaf veg, bean sprouts, etc

etc - all fast cooking.

If someone wants starch, there's Ezekiel in the freezer, rice crackers

in the cupboard and and fresh almond butter etc in the fridge. There's

also - " Please feel free to cook yourself some " .

I can see how I could prepare a larger pot of stew and

> freeze half of it, but I am so used to cooking from scratch right

> before we eat that I am stumped when it comes to advanced food

> preparation.

Before I had a nukebox I had a pressure cooker - that will cook great

meals in a jiffy.

> I am also wondering just how healthy it is to freeze prepared food

> and what to freeze it in (I have read some place that plastic is a

> bad choice).

Plastic is okay - I use ziploc bags - but do not reheat in plastic. Use

proper microwave ware for anything in the nukebox.

NAmaste,

Irene

--

Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.

P.O. Box 4703 Spokane WA 99220.

www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)

" Man who say it cannot be done should not interrupt one doing it. "