Quick Food Prep (part 3)

by Adrienne Matt on January 18, 2011

in Tips & Tricks

Cook more
When you make more food than you plan on eating now, you’re setting yourself up for leftovers. But they don’t have to be boring. When you make beans, cook 3 times what you need and freeze what you don’t use. Use them within 3 months. Rice and grains can also be frozen for up to 2 months. Most soups will last 1-2 months in the freezer, depending on how much fat you use. The more fat you use, the sooner you should eat it.

Consider reusing leftovers in a soup. You can puree the ingredients together or add vegetable stock to create the texture you want.

You can use that same puree as a gravy over rice or pasta. Serve with a different side of vegetables or salad.

You can put leftovers in a casserole. Top with chopped nuts or breadcrumbs and put in an oven-safe dish with a lid. Put it in the fridge until you’re ready to eat. Most casseroles cook well at 325 to 375 degrees for 30-50 minutes.

Another leftovers option is to create a quiche or egg dish. Chop the leftovers into smaller pieces or puree them. In a 6-cup mixing bowl, beat 5 eggs. Add ½ cup to 1 cup milk, soymilk or other milk substitute. Add the leftovers. Pour these ingredients into an 8-inch piecrust, leaving about ¼-inch room at the top of the crust for the quiche to expand. Bake in a 350-degree over for 30-50 minutes. Cooking time will depend on the ingredients.

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