Saving time in the kitchen by cooking more

October 12, 2010

No, this isn’t the “make twice as much and keep half for leftovers” tip for saving time that you always hear – that never works for me, unless the goal was secretly to get me to each twice as much.  Instead, here’s how we made an amazing lunch that only took, oh, a week or so to put together:

{ 3 comments… read them below or add one }

Erin October 12, 2010 at 10:46 pm

This is exactly what I do with beans and rice. I actually tend to make both these things while cooking something else entirely (no temptation to overeat because I’ve got extras). I usually like to make a large pot of black beans on a Monday morning while I’m making breakfast, playing with my daughter, and getting ready for my day. It’s easy to get them going and walk away. By buying dry beans, I save money, and by cooking them unseasoned I can add them to stir-fries (black beans are really good in Asian stir-fry!), soups, salads, wraps, burritos, etc. I also make a big batch of brown rice when I think of it and then have that to add to wraps or soups, or for my favorite breakfast poridge. These are great time and money saving tips!

Jason October 13, 2010 at 7:47 am

Haha I think it all started with beans for me – I can never figure out how to measure dried beans to make the right amount for a recipe, so I just pour a ton into a bowl and soak them all (just like with pasta, it takes the same amount of time to cook 1 cup as it does 4 cups,) then I figure out what to do with the excess over the course of the week.

Oh, and shameless plug for those of you reading this and wondering how to get started: here’s a link to my pressure cooking video: http://stayingvegan.com/2010/02/how-to-use-a-pressure-cooker/

Sami October 13, 2010 at 7:04 pm

I do use a similar idea but on a smaller scale, I exactly cook twice as much and take the second lot for Lunch, but I change something when I have it for lunch so it’s not the same meal.

Something simple like eating it with bread, noodle soup left over night becomes very puffed up noodles, add some spice (Zatar, always for me 🙂 ) and similar.

I’m usually only cooking for one at home, but I’m hopeless tunes to cook for people (Growing up in a big family!) so I actually can’t make a ‘single’ meal, and this method works very well. Guess I’m a 2 meal or more guy 🙂 Who’s coming for dinner?

Sami
p.s With winter coming, and mornings getting colder. I’ve just discovered a handful from a bag of mixed nuts/raisins in (hot-water-based, I think you may call it Oatmeal?) porridge. Instant warmy goodness! Not related, but nobody else cares!

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