Today, I did some bulk cooking for daughter, while she was on campus.
Daughter had bought a package of frozen shrimp on sale for $5/12 oz. package (comes out to be $6.67/lb, which is not bad for shrimp). I cooked the shrimp and we had some of it for lunch, with rice, broccoli, lentils and cucumber salad. Afterwards, I kept half of the leftover shrimp in a container in the fridge for her to eat later in the week and froze the remaining half.
I also cut up and cooked a whole chicken she had in the freezer. I made a chicken curry, and we had some of it for dinner. I packaged and froze the rest.
I also made a spicy onion relish for her (onions are sliced and sauted with spices and a little sugar).
Daughter has 3 upcoming exams, next week - she won't have to cook when she's busy with her studying. I have filled her fridge and freezer with several cooked dishes. All daughter has to do, when she wants a mom-cooked meal, is reheat something from the fridge or freezer.
I like bulk cooking, as it means each dish can yield several future meals.
Tomorrow, my visit to daughter will come to an end and I will leave to go back home, again.
Does anyone else do bulk cooking?
I live alone and do a lot of bulk cooking. Today I made a pot of soup and will eat it for lunch and dinner today and probably tomorrow also(I don't get bored very easily if its something I like!). Then I will divide what's left into some lidded bowls that hold about a serving each and pop them into the freezer.
ReplyDeleteI like the idea of freezing the soup in single serving sized lidded bowls. You can take out just what is needed and not worry about leftovers.
DeleteBless I also like to bulk cook. If I do any cooking for myself I like to at least make two servings, and freeze one for a busy time. I also made some soups and stews a few weeks back for the colder weather.
ReplyDeleteIt's the best way to bulk cook, I think; making extra of whatever you are cooking and freezing the extra portion or two.
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