Comments on: Modular Meals

By: Megan

Megan — Sat, 30 Jan 2010 00:50:10 +0000

Lots of good advice here. One thing I do that I didn’t see mentioned here is cook up a double or triple (or even quadruple!) portion of ground turkey w/ sliced, diced, and minced mushrooms, bell pepper, onion, and garlic. I then separate all the extra into a large container with a lid and put it in the fridge. The remaining becomes spaghetti sauce, served with noodles. The next night I make “chow-chow”, out of another portion of the mixture stirfried with cabbage, rice on the side. The night after that I make sloppy joes (organic ketchup, touch of mustard, pepper) on whole wheat toast with broccoli and cheese on the side. The final evening we use the last bit of the mixture to make chili (add appropriate seasonings, canned petite diced tomatoes, black beans, corn). I don’t do this every week, but when I do, it sure is nice. I think I could use a similar approach with chicken or another kind of meat–haven’t tried it, but I’m getting some ideas as I type.

By: Kolleen

Kolleen — Mon, 05 Oct 2009 05:32:12 +0000

I would like some information about a sturdy crockpot. I have had at least a dozen in the past 20 years. How long should they last? Whats the best brand and how much should I spend? I chucked my last one when it burned everything even on low. (after only 6 months of use) I did keep the large crock that came with it abd now use it in the oven genererly for beans, but not much else.

By: Georgia

Georgia — Sun, 04 Oct 2009 18:24:55 +0000

With everyone talking about chicken stock, I will tell you how to get the riches stock you can from a chicken. It might be hard to do, but my mother used this 60 years ago and we loved it for noodles, soups, etc.

If you can find a good buthcher shop, ask if you can have the chicken feet. Yes, those scrawny, ugly feet. You clean, peel off the dried outer skin, and boil what’s left. It doesn’t seem like there would be anything to come out of them. But – there comes the richest broth. Try it.

By: Barbara

Barbara — Sat, 03 Oct 2009 21:14:55 +0000

Its probably already been mentioned, but please keep in mind that most cooked meats are only safe to eat for 3 or 4 days, even when refrigerated. And they MUST be reheated thoroughly as a leftover to be sure they are safe.

The modular cooking idea is great, just remember to stay safe about it.

By: dsz

dsz — Sat, 03 Oct 2009 16:54:48 +0000

@#3 Seattle Rez I’ve never had a stock turn bitter because of using onion skins, nor have I seen any reference to that point. Every source I’ve ever seen both in print and online suggest including the skins unless you want a lighter colored stock as they add a deeper color. I always save the skins and trimmings in a freezer bag for use in chicken and beef stock.
I add a cut up apple to the cavity of a chicken and use it in the stock pot as well. It adds a dimension of sweetness both to the bird and the stock.
The only veg family I don’t include are the cruciferous (broccoli, cauliflower, cabbage…) as they can add an unwanted flavor to plain chicken stock. I save the tough broccoli stems and use them separately to make stock for cream of broccoli soup. I do make soup with cabbage and it’s very good but it’s not a flavor I want in an all-purpose stock.
A last few tips-If you haven’t the time to make the stock right away freeze the carcass and all the fat/drippings and make a huge batch of several birds at once. Let cool a bit and strain though a colander to remove the larger bits. Overnight in the fridge will allow for quick removal of fat and the solids will have settled. The stock at the top is fairly clear and makes for an attractive soup, the stuff at the bottom is better for a chili or stew. At this point it’s gelatinous so it’s even easier to separate into clear and cloudy. I take a portion of the ‘top stock’ and reduce it by half and freeze in ice cube trays and half- and one-cup plastic containers. Pop out when frozen and store in a giant freezer bag. Now you’ve got usable amounts of good stock for making sauces and gravies. Really handy for a quick saute of chicken breasts-add some onion and garlic, a splash of wine and herbs along with a few stock cubes and you’ve got a nice sauce to dress up plain chicken.
This is a great way to use the turkey carcass when you just can’t bear the thought of that much turkey soup.
Apologies to the firefighter (thank you and bless you for what you do, btw) but I do sometimes roast my stock (or beef roasts) in the oven overnight at 200F once it’s reached a boil on the rangetop. I use an oven-safe lidded pot, plenty of liquid but not too much to spill over. We’ve plenty of smoke alarms, no children and I spend the night on the sofa in the next room (TMI- sorry) just to be on the safe side. It keeps me from having to fire up the furnace on fall/early winter nights and results in lovely stocks and fall-apart roasts. But, the firefighter is right- don’t leave any flame unattended, especially on top of the stove.

By: Lenore

Lenore — Sat, 03 Oct 2009 09:58:02 +0000

Now THAT’S my kind of cooking: inexpensive, not too labor-intensive and full of variety and flavor. I mentioned some time ago that you ought to write a cookbook that covers ALL the bases: affordable, easy, healthy and delicious. I’ll even let you call it, “Trent’s Cheap Eats that Taste Great, Keep Off the Weight and are Easy to Make” for free. A snappier title will cost a buck or two. LOL

By: Kelly

Kelly — Sat, 03 Oct 2009 04:42:40 +0000

I love to making chicken stock.

I prefer to have it go a full day on low in my crockpot, and use a dash of apple cider vinegar b/c it helps draw the nutrients from the bones.

I took my chicken stock and turned it into butternut squash/apple soup this week. Yum.

By: Eli

Eli — Sat, 03 Oct 2009 02:59:53 +0000

I’m a big fan of the roasted chicken / chicken stock combo as well.

As a firefighter I’d really stress that you should only cook up your chicken stock during a time when you’ll be both awake and around though. A large marjority of house fires originate in the kitchen and the risk of leaving a burner on while you sleep is just too high.

The freezing idea somebody posted is a great way to keep the chicken good until the weekend.

Other than that great post, I’m trying to be better about getting a weekly meal plan together as well.

By: Patty

Patty — Fri, 02 Oct 2009 22:50:04 +0000

Great meal tips – for roasting a chicken – you may wish to stuff the cavity as I do with olive oil, S&P(in and out) and sliced oranges. It’s a nice citrus flavor.

What I found for a smaller household, buy in bulk, cook a meal for say six, have your portion and pack the balance in appropriate portions and freeze. All you need to to is pull it out, defrost for 2 minutes and heat for a 1 minute and you have a well preapred healty meal you know you will just love. When I do this, I make the veggies fresh and do not include in the frozen portion. It also works when I want a “hot lunch”.

bon appetit

By: Marsha

Marsha — Fri, 02 Oct 2009 20:17:16 +0000

Good tips overall, but I would never attempt to make a dinner after work that required 75 minutes of cooking! (here, the roast chicken) I would, however, “roast” the chicken in a crock pot – or roast a chicken conventionally on the weekend to use during the week.

By: valletta

valletta — Fri, 02 Oct 2009 19:48:40 +0000

We cook more Mediterranean style (ever been to Europe and see those itty-bitty fridges?!:)
I keep a well stocked pantry and then buy seasonal produce at farmer’s market and grocery store and meat/fish/poultry frequently, usually on sale. (I hate frozen things, even when I do the freezing! I’ve tried, just don’t like it.)
I also do “mise en place”, basically prep things like onions, carrots, celery, garlic, etc….so I can make quick dishes on the fly, which works for us.
My family is from Spain and my husband’s family is from Italy so this is easier for me, YMMV.
I also makes lots of tapas, sometimes a complete dinner with a salad.
Basic cooking skills are the most effective way to be a frugal cook, IMO :)

By: KAD

KAD — Fri, 02 Oct 2009 19:23:37 +0000

Does anyone know a tasty home version of store-bought taco seasoning? I failed at this last week when I had already started cooking the ground beef for tacos salad and discovered that, whoops, I had forgotten to buy the little envelope. I tried to make one up on the fly, but the proportions seemed way out of whack.

By: kev

kev — Fri, 02 Oct 2009 19:03:37 +0000

Another thing we do is plan for largish casseroles or similar things on Sunday and Monday. When we serve dinner, we serve the rest directly into lunch containers. Voila, lunches are packed for the rest of the week.

I’m sure this will change once we have school-age kids.

By: Rosa

Rosa — Fri, 02 Oct 2009 18:56:05 +0000

That’s a LOT of meat on the menu, there.

We do a lot of pressure cooker cooking, so when I’m being efficient I chop tomorrow’s veggies & soak tomorrow’s beans while I’m watching the pressure cooker for tonight – usually 30 minutes, tops, including cooling time.

I tried for years to find vegetarian crockpot recipes that didnt’ suck or weren’t more work than just cooking them without the crockpot, and only collected 2 or 3. The pressure cooker is *way* better for the way we cook (not vegetarian, but meat once or twice a week).

By: Lenetta @ Nettacow

Lenetta @ Nettacow — Fri, 02 Oct 2009 18:55:34 +0000

Wasn’t it Seinfeld that said “you don’t take the egg from the chicken and then put the chicken into the eggs!” regarding chicken in an omlet? :>)

Count me among those who enjoy the food posts and I’m looking forward to the launch of your food blog!

By: Jessica

Jessica — Fri, 02 Oct 2009 18:43:26 +0000

Regarding crockpot beans:

You can do every bean in the slow cooker except red kidney beans, sometimes just called red beans. They have a toxic compound which is killed only by a continuous boil above the boiling point. All other beans are fine.

Love the ideas in the article!

By: John DeFlumeri Jr

John DeFlumeri Jr — Fri, 02 Oct 2009 18:06:52 +0000

All good meals with the possibly of enough leftovers for another few meals!

By: Bavaria

Bavaria — Fri, 02 Oct 2009 17:13:52 +0000

I’m with Sheila on the bean prep. Cook a bunch and freeze portions. If you don’t feel like soaking the beans, put 1 part dry beans and 3 parts water in the crockpot on low overnight, or during the day when you’re working. They cook up just fine.
When I’m cooking things like lasagna, spaghetti sauce, chili, etc., I make a double batch and freeze one half for another meal later. Since I’ve already got the ingredients out, I might as well get ‘double productivity’ from the project.
Chicken and pork roast are my reasonably priced protein meals and leftovers from these are great in sandwiches, burritos, wraps, salads, and fritatas.

By: Amy K.

Amy K. — Fri, 02 Oct 2009 17:04:17 +0000

For the chicken roasting newbies: whole chickens generally come with a baggie of giblets inside.

Take that out before you roast the chicken.

When you make the stock, you can take the heart, neck, and I think everything other than the liver and put it into the stock. I’m not sure what to do with the liver but I’ve heard it make the stock bitter so it usually goes in my garbage disposal. I think my grandmother usually chopped it up and put it in the stuffing (box of Stovetop, fwiw).

By: Gwen

Gwen — Fri, 02 Oct 2009 17:01:00 +0000

This article is very very helpful. I am going to go to the store and get a chicken today and try out making my own stock!