I mention this pesky trait of mine because these past weeks I have actually surprised myself by....wait for it...planning ahead! On the way back from Asheville, I grabbed a magazine to occupy my mind from thoughts of fiery plane crashes and failing engines. Of course, it was a food magazine. Well, not entirely a food magazine, but the delicious looking photo on the cover was really what sold me. One article in particular caught my eye, and it was about advance food prep. Now, chefs and cooks do this all the time, but I'd never dreamed how truly easy it could make my life.
Here are the things I prepared ahead of time that I was then able to easily reheat for dinner during the week!
- Braised shiitake mushrooms
- Roasted Fall vegetables
- Caramelized onion jam
- Whole wheat linguine
- Roasted butternut squash
- Blanched cauliflower
- Golden raisin vinaigrette
|Braised mushrooms + WW linguine + fresh thyme|
|Roasted Fall veggies + lentils + Golden raisin vinaigrette|
|Caramelized onion jam + braised mushrooms + artichoke hearts + roasted red peppers|
|Roasted butternut squash + braised cauliflower + caramelized onion jam|
|WW linguine + artichoke hearts + capers + golden raisin vinaigrette|
If this type of cooking interests you, consider buying/borrowing/checking out The Improvisational Cook by Sally Schneider.
"Improvisational cooking is thrilling. It's the key to ease and pleasure in cooking, freedom from recipes and set lists of ingredients, and liberation from other less tangible constraints: perfectionism, the voices of "I can't," fear of what will happen and maybe go wrong."Amen, sister.
And here's a sneak peek at my next culinary adventure...