Directions: |
Directions:Cook a large pot of parboiled rice according to package directions. To the pot I will add seasonings such as bouillon, lots of herbs such as thyme, marjoram, tarragon, rosemary, parsley, and even onion powder and garlic powder. Keep some in a container in the fridge for a meal, and put the rest in a large flat cookie sheet. When cool, put the pan in a large freezer bag and freeze. Next day, loosen and repackage and refreeze. For the pasta, prepare a large pot of your favorite pasta in the same way, adding seasonings and some margarine after cooking. In the same way as the rice, freeze on a large cookie sheet, then loosen and repackage and refreeze. For the ground meat, cook a large batch of ground meat in cooking oil in a large fry pan, seasoning well with herbs and a large chopped onion. Again, perhaps save some in the refrigerator for a meal, and flash freeze the rest on a cookie sheet to be repackaged and refrozen the next day. In the same way, when cooking roast meat or poultry, put leftovers in the freezer cut up, so that it can be removed and heated up. You may also cook Vegetables of your choice, to be flash frozen on trays and repackaged as an addition to the stir fry meal. If you have a supply of these frozen foods in your freezer, you can remove amounts that are appropriate, and quickly heat them in a large skillet for a quick meal. At this point, you may need a sauce of some sort to add moisture to the skillet. For this purpose, I often add whipping cream in appropriate amounts. I have also often made a batch of my improvised gravy/sauce to freeze on a cookie sheet, which I can then loosen and repackage. This is more involved though. Canned cream soup can be used to add moisture in the form of a sauce, or a sweet and sour sauce, or packaged gravy mix, which I have recently made more and more use of and found a very valuable pantry item. |
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