Speaking of putting food by....

Sep 09, 2010 21:27

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 ( Read more... )

kale, iron nani, putting food by

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Comments 5

captain_slinky September 10 2010, 05:21:45 UTC
Semi-related; we got a professional stainless steel Mandolin at a garage sale last weekend! Uniformly sliced veggies and fruits forever more! If you need to borrow it at any time just let us know :)

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nani_ka September 10 2010, 05:29:44 UTC
OOOOOOO!!!

that greatly interests me. I will have to come ogle it....

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lynna12000 September 10 2010, 08:15:00 UTC
Cooked carrots, as long as they are not boiled to mush, freeze & reheat pretty well. If kale has texture anything like, spinach...probably can't say the same.

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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nani_ka September 10 2010, 21:19:29 UTC
Kale is very like collard greens... its a brassica, so think broccoli leaves, but tougher.

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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lynna12000 September 11 2010, 09:39:59 UTC
Carrots soften up a little, but not much. And I do freeze them a little of the cooking liquid, but not much. You may want to try a few small batches to find what works best for you.

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