January 8, 2018
I’m all for cooking from scratch as often as possible, but also maximizing time in the kitchen. While we’re chopping veggies I’ll often chop extra, and put those chopped onions or peppers in a freezer bag in the freezer for a quicker start on dinner another night. If I roast a chicken I’ll often roast two together, which takes just as much time (and energy from the oven), and provides some roasted chicken for a soup/stew/casserole later on. Sometimes I’ll pop a ham in the oven on a regular weekend night, just because the leftover sliced ham is so useful in lunches, and the bone makes the very best start for soup.
This week I’m going to slow cook a pork shoulder in the oven or slow cooker, douse it in sweet-sticky-tangy sauce and have pulled pork for dinner one night, or braise it with cilantro and mandarins to make tacos, and pack the rest away for an instant meal down the road. Homemade frozen meals really are the best, and cooking in larger batches means you can share individual portions with neighbours or family members who are battling a cold or may not be cooking for themselves anymore.
This of course also works well with stews, curries and chili —all those dishes that have had a good long time to break down in the oven or on the stovetop, taste better after some time in the fridge or freezer, and freeze really well in their own sauces. Making a big batch of any of these makes me feel prepared and on the ball —and less likely to order pizza or hit the drive through when I’m busy and hungry.
Have a great week, all!
pork picnic shoulder
’Tis the season for dark, sticky beef & Guinness pie — it’s like a slow-simmered stew, topped with a puff pastry lid and baked.
Whether you’re celebrating a special occasion, or just looking for the decadent finishing touch on a special meal, cake is the way to celebrate.
Meet Calvin Raessler, a rancher raising grass-fed, free-range cattle on 1,400 acres near Drumheller, Alta.