Site search


Archives


Categories




Preparing Food Ahead of Time

This weekend we were able to prep a lot of food for future meals. We didn’t cook all the meals themselves (although that would be a good idea, too), but components of them. We’re really pressed for time during the week, and by doing this on the weekend we can have homemade meals but cut the prep time in half.

.

We prepared:

We also made “chicken” tortilla soup (with salsa we’d canned this summer from tomatoes our landlord gave us), and half of that is in the freezer right now.

This was the first time we made this flavor of granola (we did raisins and cashews before), but I think it’s going to be a favorite. We had it mixed into our oatmeal this morning, but it’s also a yummy snack.

The hash browns turned out to be more like fried mashed potatoes (also good!). Next time I’m going for hash browns, I’ll definitely cook the potatoes less—more like blanching than actually cooking.

The apple crisp was for a brunch, so to prevent me from cutting off a finger first thing in the morning I cut up the apples the night before and put them in the freezer to stop them from discoloring. I don’t even know if that last part was necessary, but the crisp came out great. (Unless my friends were just being nice about it….)

It’s getting awfully chilly, so we pulled our basil plants inside and made another batch of pesto. I didn’t even know I liked pesto until we started making it ourselves. We freeze it in ice cube trays (pre-parmesan) and then transfer the cubes to a freezer bag to use later.

The fall harvest couscous is for lunch later this week—having the squash pre-roasted and seasoned should save us time first thing in the morning. I just hope it doesn’t end up being too mushy, like the potatoes.

The sweet potato/black bean burritos will be dinner some night this week, and we’ll freeze the extra burritos for later. We’ve done this before and it’s delicious—maybe my current favorite meal.

We don’t often have the time to do this sort of thing, but when we do, it feels good. I’m thinking next weekend we’ll can some applesauce and apple butter, and freeze apple slices for crisp and pie. I don’t much like winter, but I do like wanting to use our stove again.

Comments

Comment from Danielle
Time October 14, 2009 at 10:08 am

I dreamed about canning applesauce last night. Though unfortunately, even in my dreams I didn’t have a dishwasher and thus I had to juggle multiple pots of boiling water and it didn’t go terribly well.

Comment from Brenda Pike
Time October 14, 2009 at 10:18 am

We have a dishwasher, but we do still boil the jars, to make them roughly the same temperature as the applesauce when we put it in. Is that even necessary?

Comment from Danielle
Time October 14, 2009 at 10:26 am

It seems logical that you wouldn’t want the glass to be too cold or it would break, right? But I don’t know how cold = too cold. Maybe run the dishwasher right beforehand and leave the door closed until you’re ready for the jars?

Pingback from Looking Back at 2009 « Pragmatic Environmentalism
Time January 4, 2010 at 9:07 pm

[…] Meal prep – The flipside of takeout. It comes and goes in cycles, depending on how busy we are. We need to make this second nature. […]

Pingback from Pragmatic Environmentalism
Time January 18, 2011 at 2:52 pm

[…] One year ago: Preparing Food Ahead of Time […]

Write a comment