One of the constant challenges I encounter is not only cooking instead of fast-food-ing, its cooking something resembled a balanced meal. Throw in the fact that i'm trying to avoid grains and potatoes, and you've got a recipe for disaster
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that greatly interests me. I will have to come ogle it....
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I cook my lunches a week in advance, I've never been successful with cooked spinach. (i like it cooked with a chicken broth/balsamic vinegar mix). It always comes out VERY mushy when thawed & re-heated. But the firmer cooked veggies, i.e. peas,broccoli, cauliflower, green beans, carrots, etc, do pretty well.
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If carrots do okay, that would be good... the Honey Ginger glazed carrots I do are well liked, go with a lot of stuff, and could be easily done in a huge batch. Do they soften up any after freezing/reheating? or do they stay at the same level of cooked? Also, do you normally freeze them with some of the cooking liquid?
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