I like this idea.
Beet greens!
These were before and after fennel and carrots, but sous vide. Also nice to cook once an d eat twice.
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I do this with my garden kale - pick a big bunch, saute it lightly to reduce volume, and pack it in 1 c. portions for the freezer. It makes adding kale to soups and and other dishes a quick and easy option, for which my future self is always grateful.
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I repurposed leftover American Chop Suey sauce and leftover cooked elbow macaroni into a “baked ziti” kind of casserole. Added a box of chopped tomatoes to the bland meat sauce, some Penzey’s Italian seasoning and some crumbled Italian sausage DH had cooked for pizza topping. Stirred in the cooked macaroni. Made a few layers of it in a small casserole dish with some ricotta and mozzarella. We liked it better than the original. Just finished our 2nd night with it.
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I made a big batch of Veggie Lentil Rice. We should get four meals out of this. Tonight, tomorrow night and I froze two big bags for later meals.
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A double batch of herbed crepes, some of which is destined for the freezer. With a piece of wax paper between crepes, these freeze well and it’s easy to pull out what you need. Toss a frozen crepe on a hot skillet for a minute or so on each side, and Bob’s your uncle.
With the herbs, this batch is destined for savory applications (smoked salmon, ham and cheese, salad, oddball leftovers, etc.).
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Love savory crepes, and those look so beautiful with the herbs! Am planning on making the masa crepes with black bean, chard (to be replaced with spinach or bok choy), avocado, and pickled onions from In My Kitchen, which was one of my favorite recipes from that book.
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Those are absolutely gorgeous! German pancakes are almost as thin as crepes (and I much prefer them over the thick American ones).
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Thank you (and @Shellybean)!
I love making/eating crepes. Such humble beginnings (egg, flour, milk, butter, salt), and the finished product is so much greater than the sum of its parts.
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altho I understand the appeal - especially for “situations” - I studiously avoid making stuff that’s going to go for 2-3-4 meals.
backstory reason(s): we’re retired. there is no getting home at 1700 and needing dinner on the table in an hour. no hungry kids . . . .
in an attempt to control costs, we’ll shop at (like) Costco, where we can buy Prime grade beef for less than the local market price for Choice. but…some freezer required - as there is nothing but the hotdog offering at Costco that “fits” the needs of two retired geezers unable to each polish of a 24 ounce steak in one sitting . . .
our Costco also stocks (farmed…Norwegian…) steel head trout - virtually not available anywhere else, including our local (and most excellent…) fish monger. again - for us, it’s portion out and freeze.
my “intentional” over-quantity dishes are stews, chili, meatloaf, stuffed shells, lasagna, quiche, , , , and probably a few things I don’t remember . . . it’s a senior thing . . .
we also do a “”“formal”“” weekly meal plan - which definitely helps in planning ’ . . . and the left overs are schedule for next (day)’
why? because the cranky chef (me) is picky about knowing ‘what’s next’
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lol. A rack will last me one day, tops! Nom nom nom …. Love!
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I make 4 meals every Sunday to be stored in the fridge and reheated at work. A soup or stew, a pasta, a stir fry (usually shrimp), and a Mexican meal (including beans and rice.) I also make scrambled eggs for the whole week so my wife and I can take them to work, heat them up and enjoy. I don’t get the rumor that rice has issues reheating. Just as good as they day I make it, 5 days later.
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Yes…
When I worked, I would do something similar. Among my favorites was Chorizo and Rice and it re-heated just fine.
Occasionally, if I woke up hungry I would grab a hard boiled egg from the fridge and eat that with my morning thermos of coffee when I got to work.
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Impressive cadence you r got going there!
I hear ya. DH gets a roasted chicken whenever he goes to Costco- or Albertsons, or Fry’s- and eats the whole thing, I’m not a big fan, although for the record, Costco is not only cheapest, but biggest and best by a long shot.
I will eat beets any way but raw, and I’d eat those but wish they were cooked a bit.
