Ryan and I have been doing a lot of home cooking lately, and I've managed to capture lots of pictures along the way. Unfortunately we've both been so caught up in the "cooking" that we've only managed to capture parts of each meal and not enough for stand alone meal posts. So, today I thought I'd share some of my favorite meal prep tricks that save us lots of time in the kitchen the rest of the week.
On Sundays we try to prep a lot of ingredients that keep well in the refrigerator so we can add them to recipes or make up meals on the fly. You will typically see me roasting some veggies or a whole chicken while Ryan is kneading away at bread dough. By having veggies already roasted meals become super quick to prepare; sometimes they turn into soups and other times they are mashed as a side, or reheated in a skillet to be served with whatever entree we prepare.
I just finished reading the book An Everlasting Meal and it has revolutionized the way Ryan and I see the food in our pantry. The book is full of delicious recipes, and cooking tips that help you use the resources you have at hand to make truly delicious, wholesome meals at home. I'm completely engrossed by this style of waste-nothing cooking and part of our embracing of this new found lifestyle we've started a "tails bag." We keep all of our chopped heads and unwanted veggie bits in a gallon sized Ziploc, and then, at the end of the week we empty our tails into a boiling pot of salty water to make stock. We have an over abundance of homemade stock available all the time now and our soups, rice, and pasta dishes love us for it.
I'm so excited for the coming spring and all of the fresh produce that will suddenly come available. I have big dreams of canning and preserves making this summer. big kiss, bekuh