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Cooking Tips Information |
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50% Less Cooking
50% Less Cooking without hitting the fast food button! Don't you just cringe when some clever kitchen type tells you what you could be doing with the leftovers in the fridge, when it's plainly obvious the leftovers will stay there until they walk out by themselves! More often than not, saving money with leftovers, although a great idea, takes a lot of time in preparation and relies on many other ingredients being available. So.......... Design your own leftovers! Cooking twice as much as you need 'by design' allows you the extra time tomorrow with the added bonus of knowing what you're going to cook. Dithering around in the kitchen working out who wants what and what you forgot to buy, takes ages. If you know you've already got a portion of the evening meal ready in the fridge, life becomes a lot less stressful. Most 'in-the-pot' dishes like bolognaise, chile, casseroles and stews can all be made in double quantities in very little extra time. Make sure you thoroughly reheat meat dishes until very hot. The only real problem with in the pot recipes is that you're obliged to eat the same meal two nights in a row. Although you can serve it with rice, pasta, or potatoes to add some variety. If you've managed to cook enough rice to feed the neighborhood, don't throw away the leftovers. Let the rice cool completely, place in a bowl, cover with plastic food wrap, and refrigerate. Then the following evening you have a base for a new and exciting meal...try these ideas:
Potatoes can easily be turned into 'designer leftovers' Cooking a whole tray of jacket potatoes will take no longer than cooking one or two, just a few extra minutes scrubbing time needed. Store leftovers in the fridge.
Hot mashed potato, served with a delicious gravy, is always a family favorite. Make twice as much and delight the family two days in a row! Cool the leftover mash thoroughly. Place in a bowl, cover with plastic food wrap and refrigerate.
Cook a slightly larger chicken and keep the leftovers covered - and maybe hidden - in the fridge. A vegetarian equivalent of chicken will work equally well with these dishes.
Hot Tip: Planning a few menus in advance will mean you are always in control of nourishing and tasty meals, and no need to lean guiltily on the microwave waiting for the latest TV dinner to cook! About The Author Linda Gray is a freelance writer based in a log cabin in a wood. See what else goes on between the trees over at http://www.mylot.org. Drop in anytime!
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