Cooking

[Guest guest]

As you've probably guessed, I love to cook AND I cook from scratch, with

the exception of tofu and tempeh and in the winter canned tomatoes. Beans,

lentils and grains I get from the bulk store and/or organic outlets, vegetables

and fruit from the organic grocer or, at the right times of year, from the

organic stalls at the farmer's market that sets up in the Market square in town

twice a week through the growing and harvesting seasons.

 

I like to cook beans in advance and freeze them in two-cup portions (which is

good for most recipes). Some things I make up while I'm cooking them - Cuban

black beans for black beans and rice, for eg., Chili, plus a couple of grain

mixes.

Those are always 'ready to go' once defrosted and save time on busy days. Also

soups: I make those either in the slow cooker or on the back of the stove, often

two or three pots going at once, then freeze them in meal-size portions. (With

Soups unsuitable for freeezing, I just make up enough for a couple of times, of

course.)

 

I know everyone is so busy, but by freezing things and preparing the

slower-to-make

things well in advance, I find that it doesn't take much time at all at actual

meal time.

 

Amyone else out there like me?

Love, Pat

[Guest guest]

Thanks for this, Pat. If I start cooking, I think something along this line is

what I'll do. Thanks for the specifics on beans. I'm not super busy, I just

don't know much about cooking and thoroughly hate to clean up :o/

 

Blessings,

Suzanne

 

 

 

Pat <drpatsant wrote: As you've

probably guessed, I love to cook AND I cook from scratch, with

the exception of tofu and tempeh and in the winter canned tomatoes. Beans,

lentils and grains I get from the bulk store and/or organic outlets, vegetables

and fruit from the organic grocer or, at the right times of year, from the

organic stalls at the farmer's market that sets up in the Market square in town

twice a week through the growing and harvesting seasons.

 

I like to cook beans in advance and freeze them in two-cup portions (which is

good for most recipes). Some things I make up while I'm cooking them - Cuban

black beans for black beans and rice, for eg., Chili, plus a couple of grain

mixes.

Those are always 'ready to go' once defrosted and save time on busy days. Also

soups: I make those either in the slow cooker or on the back of the stove,

often

two or three pots going at once, then freeze them in meal-size portions. (With

Soups unsuitable for freeezing, I just make up enough for a couple of times, of

course.)

 

I know everyone is so busy, but by freezing things and preparing the

slower-to-make

things well in advance, I find that it doesn't take much time at all at actual

meal time.

 

Amyone else out there like me?

Love, Pat

 

 

 

 

 

 

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[Guest guest]

Heh heh...ME!

 

Happy cooking! Bethie

 

Pat <drpatsant wrote:

Anyone else out there like me?

Love, Pat

 

 

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“The right adult at the right time can make an enormous difference. Many kids

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[Guest guest]

I don't do much cooking at this time in my life since I'm the only

vegetarian in my family and I live by myself in a tiny apartment. I

usualy just get stuff that is quick to make. My boyfriend and I eat

out quite a bit when we eat together because I'm vegetarian and he's

not so that way we can get what we both want. I'm sure in the future

when we move in together we can have lots of different food in the

house that way we can each cook what we want. I like your tips though,

I'll have to remember them for future reference. Thanks!

 

, " Pat " <drpatsant wrote:

>

> As you've probably guessed, I love to cook AND I cook from scratch,

with

> the exception of tofu and tempeh and in the winter canned tomatoes.

Beans,

> lentils and grains I get from the bulk store and/or organic outlets,

vegetables

> and fruit from the organic grocer or, at the right times of year,

from the

> organic stalls at the farmer's market that sets up in the Market

square in town

> twice a week through the growing and harvesting seasons.

>

> I like to cook beans in advance and freeze them in two-cup portions

(which is

> good for most recipes). Some things I make up while I'm cooking them

- Cuban

> black beans for black beans and rice, for eg., Chili, plus a couple

of grain mixes.

> Those are always 'ready to go' once defrosted and save time on busy

days. Also

> soups: I make those either in the slow cooker or on the back of the

stove, often

> two or three pots going at once, then freeze them in meal-size

portions. (With

> Soups unsuitable for freeezing, I just make up enough for a couple

of times, of

> course.)

>

> I know everyone is so busy, but by freezing things and preparing the

slower-to-make

> things well in advance, I find that it doesn't take much time at all

at actual meal time.

>

> Amyone else out there like me?

> Love, Pat

>