The recent discussion has brought out both time and cost savings. I
keep freezer staples that are always in my freezer along with other
items. The staples have their own areas so I can find them quickly.
Here's a list of things I keep on hand in my freezers to help make
quick, economical meals.

browned ground beef, unseasoned
browned ground beef, seasoned
browned ground beef, taco seaonings
bbq chicken breast strips
thinly sliced roast beef (sandwiches)
thinly sliced turkey breast (ditto)
chopped spanish onions
chopped green pepper
chopped celery
shredded zucchini
individual serving sized winter squash
shredded cheese
soup base (I can some of this too)
stocks (ditto)
pre-made meals (varies)

What do you consider freezer staples to help you get a quick meal on the
table?

~patches~ wrote:
> The recent discussion has brought out both time and cost savings. I
> keep freezer staples that are always in my freezer along with other
> items. The staples have their own areas so I can find them quickly.
> Here's a list of things I keep on hand in my freezers to help make
> quick, economical meals.
>
> browned ground beef, unseasoned
> browned ground beef, seasoned
> browned ground beef, taco seaonings
> bbq chicken breast strips
> thinly sliced roast beef (sandwiches)
> thinly sliced turkey breast (ditto)
> chopped spanish onions
> chopped green pepper
> chopped celery
> shredded zucchini
> individual serving sized winter squash
> shredded cheese
> soup base (I can some of this too)
> stocks (ditto)
> pre-made meals (varies)
>
> What do you consider freezer staples to help you get a quick meal on
> the table?

I found something a few years ago in the freezer section, I believe it was
Pict-Sweet brand. It was a blend of raw finely chopped onions, sweet bell
pepper (I think it was both green and red bells), celery; I don't think it
contained garlic but maybe it did. I do remember it sure came in handy.
But as usual, grocery stores change what they stock and I haven't seen it
again. I keep meaning to create the same thing at home and vacuum seal
small bags of it for when you only need 2-3 Tbs. or maybe a half a cup of
this and that...

Jill

On Sun, 12 Mar 2006 13:15:06 -0500, ~patches~
> wrote:

>The recent discussion has brought out both time and cost savings. I
>keep freezer staples that are always in my freezer along with other
>items. The staples have their own areas so I can find them quickly.
>Here's a list of things I keep on hand in my freezers to help make
>quick, economical meals.
>
>browned ground beef, unseasoned
>browned ground beef, seasoned
>browned ground beef, taco seaonings
>bbq chicken breast strips
>thinly sliced roast beef (sandwiches)
>thinly sliced turkey breast (ditto)
>chopped spanish onions
>chopped green pepper
>chopped celery
>shredded zucchini
>individual serving sized winter squash
>shredded cheese
>soup base (I can some of this too)
>stocks (ditto)
>pre-made meals (varies)
>
>What do you consider freezer staples to help you get a quick meal on the
>table?

I usually freeze leftover complete entrees (my freezer isn't so big
that I can store pre-chopped vegetables). The ingredient-type stuff
that I freeze is from when I have extra:

cooked meat
stocks/broths
tiny containers of extra juice when I squeeze citrus
leftover tomato products from making sauce or other dishes
pasta sauce
egg yolks (+sugar to reduce clotting while frozen)
egg whites
brown rice:this is my main frozen "staple." I like it on the dry
side, so it freezes pretty well.
sliced bread

I am not satisfied with the storage of the bread. After it cools and
I cut it up, I have some plastic containers that are just the right
size for 2-3 slices. However, the containers are very brittle when
frozen and don't last long. My issue is that I don't like using
plastic disposables (bags, etc.) on a routine basis, but there appears
to be no suitable reusable freezer containers of that type. Most other
things can go in the reusable containers.

It drives me crazy to see the TV chefs that specialize in quick meals
for soccer moms (eg. Robin Miller) open the refrigerator and pull out
zipper plastic bags into which they've put their pre-chopped stuff.
"How easy and convenient! Meal kits!" Oh yeah, don't worry what
happens once you're done with the plastic. It disappears! It goes
away! Like magic! Nothing matters but your convenience for your
little life! Smile smile smile!

Actually it wouldn't bug me as much if she was freezing stuff in
plastic bags with one of those vacuum systems, at least I can see
there is a purpose for that. But why not put chopped peppers and
onions in the 'fridge in a tupperware bowl for two days instead of
creating more landfill?

Sorry, I had to get that out of my system

Sue(tm)
Lead me not into temptation... I can find it myself!

On Sun, 12 Mar 2006 13:15:06 -0500, ~patches~
> wrote:

>The recent discussion has brought out both time and cost savings. I
>keep freezer staples that are always in my freezer along with other
>items. The staples have their own areas so I can find them quickly.
>Here's a list of things I keep on hand in my freezers to help make
>quick, economical meals.
>
>browned ground beef, unseasoned
>browned ground beef, seasoned
>browned ground beef, taco seaonings
>bbq chicken breast strips
>thinly sliced roast beef (sandwiches)
>thinly sliced turkey breast (ditto)
>chopped spanish onions
>chopped green pepper
>chopped celery
>shredded zucchini
>individual serving sized winter squash
>shredded cheese
>soup base (I can some of this too)
>stocks (ditto)
>pre-made meals (varies)

Oh, my gosh, my freezer wouldn't hold a tenth of that. :-)

>
>What do you consider freezer staples to help you get a quick meal on the
>table?

All we have in the freezer is generally bread, coffee, and frozen
o'brien potatoes. Sometimes ice cream, but not usually. That's about
it. I generally cook from my pantry and fridge, not from the freezer.
(Not saying one is better than the other, just that I don't tend to
use my freezer the way some people do -- for one thing, we don't have
a microwave, and for another, my partners don't care for leftovers.)

serene

"~patches~" > wrote in message
...
> The recent discussion has brought out both time and cost savings. I keep
> freezer staples that are always in my freezer along with other items. The
> staples have their own areas so I can find them quickly. Here's a list of
> things I keep on hand in my freezers to help make quick, economical meals.
>
> browned ground beef, unseasoned
> browned ground beef, seasoned
> browned ground beef, taco seaonings
> bbq chicken breast strips
> thinly sliced roast beef (sandwiches)
> thinly sliced turkey breast (ditto)
> chopped spanish onions
> chopped green pepper
> chopped celery
> shredded zucchini
> individual serving sized winter squash
> shredded cheese
> soup base (I can some of this too)
> stocks (ditto)
> pre-made meals (varies)
>
> What do you consider freezer staples to help you get a quick meal on the
> table?
>

Spaghetti sauce. When I do a long-cooked sauce, I make it in quantity and
freeze portions of it. I usually have some chicken stock, maybe turkey, too.
Right now I've got frozen ravioli and pierogi from when I made some large
batches of those, but that's not always in there. Sometimes there's soup
frozen. That's usually in single portions for my lunch. Usually some sort of
produce from when it's cheap and plentiful. Right now I think I've got
tomatoes, corn, and green peppers.

Besides that, it's pretty much frozen meat. I buy in bulk when it's cheap. I
buy a whole lamb every year, so that's always in there.

I work from home so I'm usually not doing that last-minute-rush kind of
cooking. If I know I'll be out most of the day, I might do a crockpot meal.
If I don't plan well, I can usually whip up something pretty quickly with
what's on hand. Pasta's always good, with some kind of fast, fresh sauce. If
I've got frozen shrimp, that cooks in no time, so that can go into the
pasta.

The thing is that if I have a short time to cook, it means that I've been
out all day, and it's plenty easy to stop by the grocer while I'm dashing
around and pick up something to cook that night. Fish cooks in no time at
all, or I might pick up a steak for the grill. Or something to cut up and
stir-fry.

Donna

"~patches~" > wrote in message
...
> The recent discussion has brought out both time and cost savings. I keep
> freezer staples that are always in my freezer along with other items. The
> staples have their own areas so I can find them quickly. Here's a list of
> things I keep on hand in my freezers to help make quick, economical meals.
>
> browned ground beef, unseasoned
> browned ground beef, seasoned
> browned ground beef, taco seaonings
> bbq chicken breast strips
> thinly sliced roast beef (sandwiches)
> thinly sliced turkey breast (ditto)
> chopped spanish onions
> chopped green pepper
> chopped celery
> shredded zucchini
> individual serving sized winter squash
> shredded cheese
> soup base (I can some of this too)
> stocks (ditto)
> pre-made meals (varies)
>
> What do you consider freezer staples to help you get a quick meal on the
> table?

TJ's in SoCal stock frozen roasted bell peppers, and at least two types of
mushrooms. They also have frozen crushed garlic, and basil; these
containers are divided into 20 small portions, with each garlic cube equal
to one clove. I try to keep a bag of each in the freezer. I like the bags of
prepared stuff, 'cuz I don't always use have fresh stuff on hand, even in
the summer/fall season.

Harriet & critters. (J J the world famous jack russell terrior is sitting
at my feet "guarding his doggie treat" from the world; P K the lady manx who
rules the house is in the chair by the window; and I have to finish this
masters thesis that is due on 4/24/06)

"jmcquown" > wrote in message
...
>
> I found something a few years ago in the freezer section, I believe it was
> Pict-Sweet brand. It was a blend of raw finely chopped onions, sweet bell
> pepper (I think it was both green and red bells), celery; I don't think it
> contained garlic but maybe it did.

No garlic, but it does contain parsley. (I have a bag of it in my freezer
right now. Think I got it at H-E-B. It's a great blend to have on hand.)

I always have lots of other frozen veggies, as well--yellow squash, peas,
corn, broccoli, carrots, green beans, etc. I also usually have chicken
stock, cheese tortellini and ravioli, spaghetti sauce, cheese, bread dough,
leftover meals, and lots of meats I've bought on sale.

Mary

MareCat wrote:
> "jmcquown" > wrote in message
> ...
>>
>> I found something a few years ago in the freezer section, I believe
>> it was Pict-Sweet brand. It was a blend of raw finely chopped
>> onions, sweet bell pepper (I think it was both green and red bells),
>> celery; I don't think it contained garlic but maybe it did.
>
> No garlic, but it does contain parsley. (I have a bag of it in my
> freezer right now. Think I got it at H-E-B. It's a great blend to
> have on hand.)
>
It's very convenient, isn't it? I'm just going to have to make my own since
I can't seem to find it in the freezer case anymore. Darned stores!

D.Currie wrote:

> "~patches~" > wrote in message
> ...
>
>>The recent discussion has brought out both time and cost savings. I keep
>>freezer staples that are always in my freezer along with other items. The
>>staples have their own areas so I can find them quickly. Here's a list of
>>things I keep on hand in my freezers to help make quick, economical meals.
>>
>>browned ground beef, unseasoned
>>browned ground beef, seasoned
>>browned ground beef, taco seaonings
>>bbq chicken breast strips
>>thinly sliced roast beef (sandwiches)
>>thinly sliced turkey breast (ditto)
>>chopped spanish onions
>>chopped green pepper
>>chopped celery
>>shredded zucchini
>>individual serving sized winter squash
>>shredded cheese
>>soup base (I can some of this too)
>>stocks (ditto)
>>pre-made meals (varies)
>>
>>What do you consider freezer staples to help you get a quick meal on the
>>table?
>>
>
>
> Spaghetti sauce. When I do a long-cooked sauce, I make it in quantity and
> freeze portions of it. I usually have some chicken stock, maybe turkey, too.
> Right now I've got frozen ravioli and pierogi from when I made some large
> batches of those, but that's not always in there. Sometimes there's soup
> frozen. That's usually in single portions for my lunch. Usually some sort of
> produce from when it's cheap and plentiful. Right now I think I've got
> tomatoes, corn, and green peppers.
>

I keep a few containers of spaghetti sauce in the freezer but the
majority is homecanned to save freezer space. I do the same thing with
stocks.

> Besides that, it's pretty much frozen meat. I buy in bulk when it's cheap. I
> buy a whole lamb every year, so that's always in there.

When I posted my list of freezer staples I didn't include meats, fish,
or poultry that needs to be cooked. Like you we buy in bulk. I also
didn't include vegetables that are frozen in season to be used
throughout the year. I haven't bought a whole lamb yet. We have just
started using lamb and venison so I have small amounts of both.
>
> I work from home so I'm usually not doing that last-minute-rush kind of
> cooking. If I know I'll be out most of the day, I might do a crockpot meal.
> If I don't plan well, I can usually whip up something pretty quickly with
> what's on hand. Pasta's always good, with some kind of fast, fresh sauce. If
> I've got frozen shrimp, that cooks in no time, so that can go into the
> pasta.
>
> The thing is that if I have a short time to cook, it means that I've been
> out all day, and it's plenty easy to stop by the grocer while I'm dashing
> around and pick up something to cook that night. Fish cooks in no time at
> all, or I might pick up a steak for the grill. Or something to cut up and
> stir-fry.

When I had a day like that I push back dinner and flick on foodtv.
After watching for a little while I get the incentive to cook something
When DH has had a very busy day he craves pizza so will call for me
to put on pizza dough. He likes handling the dough so forms the dough
while I have the toppings ready. It works for us. Fish is one of the
best time savers! We eat a lot of it.
>
> Donna
>
>

"~patches~" > wrote in message
...
> D.Currie wrote:
>
>> "~patches~" > wrote in message
>> ...
>>
>>>The recent discussion has brought out both time and cost savings. I keep
>>>freezer staples that are always in my freezer along with other items.
>>>The staples have their own areas so I can find them quickly. Here's a
>>>list of things I keep on hand in my freezers to help make quick,
>>>economical meals.
>>>
>>>browned ground beef, unseasoned
>>>browned ground beef, seasoned
>>>browned ground beef, taco seaonings
>>>bbq chicken breast strips
>>>thinly sliced roast beef (sandwiches)
>>>thinly sliced turkey breast (ditto)
>>>chopped spanish onions
>>>chopped green pepper
>>>chopped celery
>>>shredded zucchini
>>>individual serving sized winter squash
>>>shredded cheese
>>>soup base (I can some of this too)
>>>stocks (ditto)
>>>pre-made meals (varies)
>>>
>>>What do you consider freezer staples to help you get a quick meal on the
>>>table?
>>>
>>
>>
>> Spaghetti sauce. When I do a long-cooked sauce, I make it in quantity and
>> freeze portions of it. I usually have some chicken stock, maybe turkey,
>> too. Right now I've got frozen ravioli and pierogi from when I made some
>> large batches of those, but that's not always in there. Sometimes there's
>> soup frozen. That's usually in single portions for my lunch. Usually some
>> sort of produce from when it's cheap and plentiful. Right now I think
>> I've got tomatoes, corn, and green peppers.
>>
>
> I keep a few containers of spaghetti sauce in the freezer but the majority
> is homecanned to save freezer space. I do the same thing with stocks.

I'm not overly confident in my home-canning skills. I always figure I'll
poison myself. :-) Besides, I've usually got spare freezer space, where
storage for jars is a little tighter.

>
>> Besides that, it's pretty much frozen meat. I buy in bulk when it's
>> cheap. I buy a whole lamb every year, so that's always in there.
>
> When I posted my list of freezer staples I didn't include meats, fish, or
> poultry that needs to be cooked. Like you we buy in bulk. I also didn't
> include vegetables that are frozen in season to be used throughout the
> year. I haven't bought a whole lamb yet. We have just started using lamb
> and venison so I have small amounts of both.

I suppose my freezer isn't all that unusual.

>>
>> I work from home so I'm usually not doing that last-minute-rush kind of
>> cooking. If I know I'll be out most of the day, I might do a crockpot
>> meal. If I don't plan well, I can usually whip up something pretty
>> quickly with what's on hand. Pasta's always good, with some kind of fast,
>> fresh sauce. If I've got frozen shrimp, that cooks in no time, so that
>> can go into the pasta.
>>
>> The thing is that if I have a short time to cook, it means that I've been
>> out all day, and it's plenty easy to stop by the grocer while I'm dashing
>> around and pick up something to cook that night. Fish cooks in no time at
>> all, or I might pick up a steak for the grill. Or something to cut up and
>> stir-fry.
>
> When I had a day like that I push back dinner and flick on foodtv. After
> watching for a little while I get the incentive to cook something When
> DH has had a very busy day he craves pizza so will call for me to put on
> pizza dough. He likes handling the dough so forms the dough while I have
> the toppings ready. It works for us. Fish is one of the best time
> savers! We eat a lot of it.

My hubby stays out of the kitchen, which is fine with me. Cooking is almost
like a hobby for me, so having to cook a meal isn't really stressful. The
only time I got stressed about cooking dinners was a short time where I was
getting home from work at about 6 or 7 and hubby was working really early
hours, so he was going to bed at about 8. Every night I had to get something
on the table quickly, and that wasn't fun. I ended up making big meals on
Sundays and we ate leftovers much of the week.

Now that I'm home, I can build a loaf of bread or babysit a simmering stew
and still get my work done. Most of the time. :-)

Donna

D.Currie wrote:

> "~patches~" > wrote in message
> ...
>
>>D.Currie wrote:
>>
>>
>>>"~patches~" > wrote in message
...
>>>
>>>
>>>>The recent discussion has brought out both time and cost savings. I keep
>>>>freezer staples that are always in my freezer along with other items.
>>>>The staples have their own areas so I can find them quickly. Here's a
>>>>list of things I keep on hand in my freezers to help make quick,
>>>>economical meals.
>>>>
>>>>browned ground beef, unseasoned
>>>>browned ground beef, seasoned
>>>>browned ground beef, taco seaonings
>>>>bbq chicken breast strips
>>>>thinly sliced roast beef (sandwiches)
>>>>thinly sliced turkey breast (ditto)
>>>>chopped spanish onions
>>>>chopped green pepper
>>>>chopped celery
>>>>shredded zucchini
>>>>individual serving sized winter squash
>>>>shredded cheese
>>>>soup base (I can some of this too)
>>>>stocks (ditto)
>>>>pre-made meals (varies)
>>>>
>>>>What do you consider freezer staples to help you get a quick meal on the
>>>>table?
>>>>
>>>
>>>
>>>Spaghetti sauce. When I do a long-cooked sauce, I make it in quantity and
>>>freeze portions of it. I usually have some chicken stock, maybe turkey,
>>>too. Right now I've got frozen ravioli and pierogi from when I made some
>>>large batches of those, but that's not always in there. Sometimes there's
>>>soup frozen. That's usually in single portions for my lunch. Usually some
>>>sort of produce from when it's cheap and plentiful. Right now I think
>>>I've got tomatoes, corn, and green peppers.
>>>
>>
>>I keep a few containers of spaghetti sauce in the freezer but the majority
>>is homecanned to save freezer space. I do the same thing with stocks.
>
>
> I'm not overly confident in my home-canning skills. I always figure I'll
> poison myself. :-) Besides, I've usually got spare freezer space, where
> storage for jars is a little tighter.
>

I've have become quite frugal regarding freezer space. We have an 18 cf
freezer in the garage, 7 cf in the house and the SBS freezer section.
DH wants to eliminate the 18 cf. I freeze a lot of vegetables and we
buy meat in bulk so I can't see it.

>
>>>Besides that, it's pretty much frozen meat. I buy in bulk when it's
>>>cheap. I buy a whole lamb every year, so that's always in there.
>>
>>When I posted my list of freezer staples I didn't include meats, fish, or
>>poultry that needs to be cooked. Like you we buy in bulk. I also didn't
>>include vegetables that are frozen in season to be used throughout the
>>year. I haven't bought a whole lamb yet. We have just started using lamb
>>and venison so I have small amounts of both.
>
>
> I suppose my freezer isn't all that unusual.

It sounds normal to me
>
>
>>>I work from home so I'm usually not doing that last-minute-rush kind of
>>>cooking. If I know I'll be out most of the day, I might do a crockpot
>>>meal. If I don't plan well, I can usually whip up something pretty
>>>quickly with what's on hand. Pasta's always good, with some kind of fast,
>>>fresh sauce. If I've got frozen shrimp, that cooks in no time, so that
>>>can go into the pasta.
>>>
>>>The thing is that if I have a short time to cook, it means that I've been
>>>out all day, and it's plenty easy to stop by the grocer while I'm dashing
>>>around and pick up something to cook that night. Fish cooks in no time at
>>>all, or I might pick up a steak for the grill. Or something to cut up and
>>>stir-fry.
>>
>>When I had a day like that I push back dinner and flick on foodtv. After
>>watching for a little while I get the incentive to cook something When
>>DH has had a very busy day he craves pizza so will call for me to put on
>>pizza dough. He likes handling the dough so forms the dough while I have
>>the toppings ready. It works for us. Fish is one of the best time
>>savers! We eat a lot of it.
>
>
> My hubby stays out of the kitchen, which is fine with me. Cooking is almost
> like a hobby for me, so having to cook a meal isn't really stressful. The
> only time I got stressed about cooking dinners was a short time where I was
> getting home from work at about 6 or 7 and hubby was working really early
> hours, so he was going to bed at about 8. Every night I had to get something
> on the table quickly, and that wasn't fun. I ended up making big meals on
> Sundays and we ate leftovers much of the week.

DH likes being in the kitchen. I don't like the messes he makes since
he is not a clean it up as you go cook. Some of his dishes are better
than what I make and it makes a welcomed break. I think together we
work nicely. I do the same on Sundays except freeze some of the
leftovers. I find cooking to be a great stress releaser myself and I
get very antsy if I have to go a few days without cooking.

>
> Now that I'm home, I can build a loaf of bread or babysit a simmering stew
> and still get my work done. Most of the time. :-)
>

Yep! I'm home most days now with the exception of personal/family
things going on. Now as far as cooking I'm a little more spur of the
moment. When I was on the go full tilt and had to have food on the
table for DH and the kids, it was a lot more structured.
> Donna
>
>

"jmcquown" wrote...

> I found something a few years ago in the freezer section, I believe it was
> Pict-Sweet brand. It was a blend of raw finely chopped onions, sweet bell
> pepper (I think it was both green and red bells), celery; I don't think it
> contained garlic but maybe it did. I do remember it sure came in handy.
> But as usual, grocery stores change what they stock and I haven't seen it
> again. I keep meaning to create the same thing at home and vacuum seal
> small bags of it for when you only need 2-3 Tbs. or maybe a half a cup of
> this and that...
>
> Jill

Onion, pepper and celery? You found The Trinity! Every time I have a sudden
hanker for a N'Orleans dish I seem to be missing one of the three. Now I'll
just chop up a batch and have it at the ready. Thanks.

Felice

Felice Friese wrote:
> "jmcquown" wrote...
>
>> I found something a few years ago in the freezer section, I believe
>> it was Pict-Sweet brand. It was a blend of raw finely chopped
>> onions, sweet bell pepper (I think it was both green and red bells),
>> celery; I don't think it contained garlic but maybe it did. I do
>> remember it sure came in handy. But as usual, grocery stores change
>> what they stock and I haven't seen it again. I keep meaning to
>> create the same thing at home and vacuum seal small bags of it for
>> when you only need 2-3 Tbs. or maybe a half a cup of this and that...
>>
>> Jill
>
> Onion, pepper and celery? You found The Trinity! Every time I have a
> sudden hanker for a N'Orleans dish I seem to be missing one of the
> three. Now I'll just chop up a batch and have it at the ready.
> Thanks.
>
> Felice

That's exactly why it was so handy! I, too, usually only have one or two
out of the three! So I'll prepare and freeze my own

Jill

Felice Friese wrote:
> "jmcquown" wrote...
>
> > I found something a few years ago in the freezer section, I believe it was
> > Pict-Sweet brand. It was a blend of raw finely chopped onions, sweet bell
> > pepper (I think it was both green and red bells), celery; I don't think it
> > contained garlic but maybe it did. I do remember it sure came in handy.
> > But as usual, grocery stores change what they stock and I haven't seen it
> > again. I keep meaning to create the same thing at home and vacuum seal
> > small bags of it for when you only need 2-3 Tbs. or maybe a half a cup of
> > this and that...
>
> Onion, pepper and celery? You found The Trinity! Every time I have a sudden
> hanker for a N'Orleans dish I seem to be missing one of the three. Now I'll
> just chop up a batch and have it at the ready. Thanks.

For those times you don't have fresh or only need a small amount and
don't want to hack into a whole veggie it's far easier to keep dehy on
hand... only someone who doesn't have a life would spend all that time,
effort, and materials preparing teeny packets, that most will most
likely eventually get lost/forgotten in the freezer. Dehy veggies are
already chopped and need no special storage, have a long shelf life,
and require little storage space, and when needed can be used as is or
only takes like 15 minutes to rehydrate in cold water... and will
definitely have better flavor and texture than home frozen... and I
know none of yoose have the ability at home to flash freeze.

Sheldon

Hi Patches

Do you manage to cook when you travel? We have a camper van and
spend a month or two travelling in the summer. Cooking with our limited
facilities is a real challenge. We have no propane and use counter top
appliances most of the time. We have a small fridge that works really
great, but the freezer part is very small. ....Sharon

On Sun, 12 Mar 2006 18:41:27 GMT, (Curly
Sue) wrote:


>My issue is that I don't like using
>plastic disposables (bags, etc.) on a routine basis, but there appears
>to be no suitable reusable freezer containers of that type. Most other
>things can go in the reusable containers.

I wash out ziploc bags and re-use them many times. (Unless they've had
meat or tomato sauce or something like that.)

I'll use them for salad stuff for a while, then maybe cheese, muffins,
breads, etc. They are easy to wash, and if you turn them inside out
they dry nicely.

Jo Anne

"~patches~" > wrote in message
...

> I've have become quite frugal regarding freezer space. We have an 18 cf
> freezer in the garage, 7 cf in the house and the SBS freezer section. DH
> wants to eliminate the 18 cf. I freeze a lot of vegetables and we buy
> meat in bulk so I can't see it.

We bought a standalone freezer when I bought the first lamb, and since then
it's been pretty much full all the time. Stuff rotates in and out, but I'm
always finding some need to buy something either because it's on sale, it's
seasonal, or I have to drive a distance to buy it. Or when I make things in
bulk.


>
> DH likes being in the kitchen. I don't like the messes he makes since he
> is not a clean it up as you go cook. Some of his dishes are better than
> what I make and it makes a welcomed break. I think together we work
> nicely. I do the same on Sundays except freeze some of the leftovers. I
> find cooking to be a great stress releaser myself and I get very antsy if
> I have to go a few days without cooking.
>

I've actually been trying to cook in smaller quanities instead of planning
on a lot of leftovers. Roasts and things like that, I always end up with
leftovers, but that's okay, because the next meal is something different.
But now that I have the time to cook, and I've been in the mood to try
different recipes, I want to make something new every day. So even if we're
doing leftovers, there's usually something new on the plate -- even if it's
just an appetizer.

As far as cooking as a stress reliever, I know what you mean. I find it
relaxing and somehow energizing at the same time.

My mother, on the other hand, used to like to make soup when she was mad. I
think it was something about hacking up the vegetables. She didn't get any
calmer, though. I remember coming home from school one day and there were
three different pots of soup cooking, and she was still whacking away at
vegetables. I knew it was going to be an unpleasant evening.

>
> Yep! I'm home most days now with the exception of personal/family things
> going on. Now as far as cooking I'm a little more spur of the moment.
> When I was on the go full tilt and had to have food on the table for DH
> and the kids, it was a lot more structured.

I'm usually thinking a couple meals in advance as far as what I want to cook
next. Sometimes it's a recipe I've read here, or sometimes it's something
from a cookbook or food TV or just something that I feel like making. Right
now I know there's corned beef in the lineup, and I've had a taste for
potstickers, so that will happen eventually.

"Curly Sue" > wrote in message
...

> I am not satisfied with the storage of the bread. After it cools and
> I cut it up, I have some plastic containers that are just the right
> size for 2-3 slices. However, the containers are very brittle when
> frozen and don't last long. My issue is that I don't like using
> plastic disposables (bags, etc.) on a routine basis, but there appears
> to be no suitable reusable freezer containers of that type. Most other
> things can go in the reusable containers.
>
> It drives me crazy to see the TV chefs that specialize in quick meals
> for soccer moms (eg. Robin Miller) open the refrigerator and pull out
> zipper plastic bags into which they've put their pre-chopped stuff.
> "How easy and convenient! Meal kits!" Oh yeah, don't worry what
> happens once you're done with the plastic. It disappears! It goes
> away! Like magic! Nothing matters but your convenience for your
> little life! Smile smile smile!
>
> Actually it wouldn't bug me as much if she was freezing stuff in
> plastic bags with one of those vacuum systems, at least I can see
> there is a purpose for that. But why not put chopped peppers and
> onions in the 'fridge in a tupperware bowl for two days instead of
> creating more landfill?
>
> Sorry, I had to get that out of my system
>

Robin Miller's thing is fast and easy, and people who have that as a
priority will think that throwing out plastic bags is preferable to washing
a plastic container.

Most of her shortcuts don't seem that valuable to me. I mean, how long does
it take to cut up an onion or pepper? I'd rather have the veggie whole until
I use it. And if I'm going to cook that onion or pepper or whatever, I have
to wait for the pot/pan to heat up.

Pre-cooking some meat -- chicken breasts or whatever -- and dividing it for
use in different meals makes sense as a timesaver because you're saving the
cooking time the second time around. But a lot of people would consider that
a creative use of leftovers rather than a time-saving formula.

Actually, I don't have much objection to the few recipes I've seen Robin
Miller cook, but a lot of her do-ahead prep work just doesn't make sense to
me. Some of the meals take a while to cook, so that the minute or two she
saves cutting up some vegetables doesn't seem like it would make any
difference in the long run..