Stocking Up

3 Comments

Even though there are only two adults in our household, I find it worthwhile to prepare bulk amounts of various meals and ingredients for meals.

Some of the bulk preparation is due to the quantities of seasonal produce from our garden and in other instances it is simply due to the recipe or my choice to make a substantial quantity in one go.

Here are some examples of the sorts of things I do.

Single lunch serves of pumpkin soup.  This was after we had soup for dinner, it was all from one medium pumpkin picked from the garden.

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Limes cut into wedges.  Citrus are in abundance at our place at the moment and this is just one of the many ways I am using the bumper crop of limes.

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Bagged and ready to pop into the freezer for a refreshing addition to chilled water – still or sparkling (from the Soda Stream).

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A bulk quantity of refried beans done in the slow cooker.  This recipe (from Mimi all those years ago) practically makes itself.  A versatile staple that I store in the freezer.

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Spiced peanuts – I used some in the kale salad tonight and the rest will be used for future salads, that is, if GMan doesn’t snack on them all in the meantime.

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A batch of gluten free cheese scones.  These are delicious with a bowl of soup on a cool evening so I always have some in the freezer.

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What is in your stock to make preparing meals easier?

 

3 thoughts on “Stocking Up

  1. am not much of a cook myself & lately been having more charred meals than i like, so have been preparing meals in the slow cooker (crock pot) very basic chicken soup that lasts me a few days; i had different things to it as it gets older.
    stocking up on a few favourite jams & chutneys & trying to get a good tinned veg stock pile going.
    good post
    thanx for sharing

  2. Have just made my annual batch of elderflower cordial today (from foraged flowers). I bottle it into saved small (preferably 150 ml) pretty bottles with (mainly) screw top lids, leaving some head room. When cooled, I pop it into the freezer. It gets used throughout the year: a few ounces added to a juice and tonic is nice, or a tablespoon in a fruit salad dressing. Sometimes it is the ‘sweet’ element of a sweet and sour dish.
    I keep thinking we’ll make elderberry wine one year, but it never seems to happen. Other things must take over when the time’s right.

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