I'm sure that this has been covered before, but my brief investigation of the board history yielded nothing.
I want to create a student-friendly cooking strategy where I cook stews and soups and whatnot (pasta sauce, other mains, lunchy items) for the week. And just keep them frozen or refrigerated. Because there's not enough time to cook daily, but I want to eat well and stick to my budget. And avoid processed foods.
I am cooking for one. ----> So cooking family size and freezing portion size seems rational/economical. Or also preparing items that will last the week in the fridge. Thoughts?
I make a double batch of banh xeo. The "batter" lasts four or five days. I have a bag of shrimp in the freezer. Simple and quick to toss together at home.
Also made hummous last week (my first time, soaking the chick peas and all). Amazing how easy it is. Now I have all of this hummous in a jar in the fridge and I had grilled some bell peppers earlier in the week. I brought grilled bell peppers, raw bell peppers, kalamata olives, celery, pita, and hummous to school and ate them in the library while I was studying. It was fabulous.
Another approach I have embraced is putting together a naked salad. Making a dressing to store separately. And bringing them both to school.
Something along those lines. For home or to take as lunch.
And then regarding freezing. We don't have a microwave at home. Stove, oven, and toaster oven are the available reheating options. However, there are plenty of microwaves at school. So depending...
------> My most urgent question is how to freeze a chili I made a few days ago. For reheating at home.
I also made cornbread pudding in a skillet (fun!), cut it up, threw it into a freezer bag. Intend to revive it piece by piece in the toaster oven. Is there a smarter way to store this?
Would also like to, as much as possible, avoid non-durable materials such as aluminum foil, plastic wrap, etc. I'm a big fan of the mason jar. Although I don't think it freezes well...