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There was a day for the December posting meme about food, which I skipped and meant to come back to later and then never did, which is what this post is.
Basically, about a year ago, I got fed up with buying frozen lunches/dinners to bring to work that just left me feeling sad and disappointed because they were too small to be filling and/or not actually very tasty (only exceptions: the Marie Callendar chicken and broccoli alfredo, and the white cheddar mac and cheese. Which are usually like $5/each when I can even find them). Solution: once a month or so, cook three or four big dishes and divide them into containers and stick them in the freezer.
It's worked out pretty well so far, except for the problem of variety - I really only want recipes that I can re-heat in the microwave (rather than 'pull this out and bake it for an hour before serving'), and a lot of recipe resources are geared towards people who follow very specific Anglo-centric diets (paleo, keto, whole 30, etc), which I'm not really interested in. My dad enjoys both cooking and traveling, so I grew up eating Indian and Tex-Mex and Lebanese and Chinese, with only a smattering of 'typical' American food, and I haven't had much luck finding freezer-cooking resources more varied than Tex-Mex and Italian - both of which I like, but I'd really like some curry recipes and rice recipes and I am not skilled or knowledgeable enough to adapt things myself.
Basically, about a year ago, I got fed up with buying frozen lunches/dinners to bring to work that just left me feeling sad and disappointed because they were too small to be filling and/or not actually very tasty (only exceptions: the Marie Callendar chicken and broccoli alfredo, and the white cheddar mac and cheese. Which are usually like $5/each when I can even find them). Solution: once a month or so, cook three or four big dishes and divide them into containers and stick them in the freezer.
It's worked out pretty well so far, except for the problem of variety - I really only want recipes that I can re-heat in the microwave (rather than 'pull this out and bake it for an hour before serving'), and a lot of recipe resources are geared towards people who follow very specific Anglo-centric diets (paleo, keto, whole 30, etc), which I'm not really interested in. My dad enjoys both cooking and traveling, so I grew up eating Indian and Tex-Mex and Lebanese and Chinese, with only a smattering of 'typical' American food, and I haven't had much luck finding freezer-cooking resources more varied than Tex-Mex and Italian - both of which I like, but I'd really like some curry recipes and rice recipes and I am not skilled or knowledgeable enough to adapt things myself.
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Date: 2019-06-17 12:59 am (UTC)From:I don't trust the idea of freezing white rice, since that's actually a technique I use for congee (https://thewoksoflife.com/20-minute-congee-recipe/), which is not a texture I'd want for a side of steamed rice. Interestingly, that implies that something like cauliflower crumbles, which is usually sold frozen to be reheated in the microwave as a rice replacement, would be a 'better' choice. Brown rice might also hold up better, but I have yet to try it. Plain congee itself post-cooking actually reheats in the microwave fine, but many toppings wouldn't survive well. Could be worth making a batch of fresh congee, keeping a stock of toppings in the fridge, and topping as you go each day.
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Date: 2019-06-18 03:05 pm (UTC)From:We do have toasters at work, and that chickpea stew looks delicious (chickpea anything tends to be delicious ime)
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Date: 2019-06-18 04:58 pm (UTC)From: