JasonFrishman
Jr. Member
Rating: +12/-1
Posts: 91
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« on: May 21, 2009, 11:12:41 AM » |
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Okay,
not an exciting tip, but one that has save me lots of time and trouble.
MAKE EXTRA. OF EVERYTHING. Save it in the freezer, save it in the fridge. (Make sure to label!)
Seriously. I am not even just talking about making extra soup or extra portions of completed foods. I find it immensely helpful to make a little extra of many of my prepped ingredients. They can often be used for something else later on. For example, carmelizing onions? make as many as can fit in the pan. it will take a bit longer, but for the effort, you can throw together a soup, pizza and salad toppings or sandwich fixings quickly and easily. I've found carmelized onions last for a good while in the fridge. Roasting squash or other root vegetables? roast a bit extra and freeze, it can be a great last minute addition to breakfast hash or winter stews and pureed soups. Rice - easy, makes good cold salads, fried rice, etc.
What other prepped ingredients might one make a little extra of that can then be used for some totally different meal?
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« Last Edit: May 21, 2009, 02:28:52 PM by admin »
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FolkFoods, LLC
Eat Together. Eat Well.
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Undead Molly
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« Reply #1 on: October 11, 2009, 10:45:28 AM » |
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I find Spanish rice very useful. You can use up those cans of tomato products that have been lurking in the back of the cabinets so long that they're flirting with their expiration dates, it's delicious, and the leftovers can be served reheated with cheese or used to stuff peppers, tomatoes, cabbage, grape leaves, burritos, etc..
I also like to make way too much mashed potatoes. You make the leftovers into savory pancakes with minced shallot, chives, and garlic or use it to make a creamy potato and leek soup, top off a casserole, or bake into potato bread or rolls.
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Jeanne K
Newbie
Rating: +0/-0
Posts: 8
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« Reply #2 on: February 03, 2010, 02:40:04 PM » |
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We are now enjoying several bags of a soup base we made last summer when the harvest was coming in. Chard, onions and chicken stock. Made it neutral in flavoring, and froze portions in ziplocks. Now we can thaw out a bag of the soup base, add sausage (Jason should like that!), chorizo, chicken, or whatever, season to match the protein, add potatoes or rice or put it over couscous. (Shall we go Spanish? Mexican, Italian?) for a wonderful soup. A great way to enjoy the harvest all winter, and to use everything you harvest, even when you can't eat it right away.
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JasonFrishman
Jr. Member
Rating: +12/-1
Posts: 91
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« Reply #3 on: February 03, 2010, 10:19:47 PM » |
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Fantastic!!
I try to get all of my friends to either make stock/base or save vegetable cuttings in the freezer so that when there is a bagful, you can just throw together some stock...
leftovers, especially ones that have lasted this long into the winter, definitely make perfect soup fixin's.
i am always surprised at people who don't like to/don't think that they can make soup.
especially with a quick made or thawed stock making soup can be easy, nutritious and local year round!
(i'm making a parsnip/potato soup right now...)
cabbage sliced really thin or kraut thrown into soups also makes for really good texture/flavor/nutrients/use of leftovers!
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FolkFoods, LLC
Eat Together. Eat Well.
Promoting family and community meals!
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Morganna
Full Member
Rating: +3/-2
Posts: 217
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« Reply #4 on: February 04, 2010, 08:48:34 AM » |
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My husband doesn't like soups or stews at all. I occasionally make him eat it any way, but he really doesn't enjoy it. He will eat and enjoy chili, but he doesn't think of it as soup. Mostly he feels that soups don't have enough flavor, but that's partly because his sense of smell isn't sharp as a lot of folks.
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