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#batch cooking
ebonyheartnet · 2 years
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Okay, so here’s an extremely simple recipe that’s gotten me through the last few low spoon months. It freezes well, and I’m able to get about five or six meals out of it.
The base recipe is naturally gluten free. So long as you customize accordingly, it’s also extremely friendly to most allergies (bc god knows I have damn near all of them).
For those with texture issues, the chicken comes out almost like it’s stewed and the vegetables are very soft without being wet. As for the oats, they’re more of a rice or fresh pasta texture, not mushy or porridge like if you nail the moisture content. Though there is a good bit of browning, especially if you add the baking soda, nothing’s really crunchy. You can add a bit of crunch by putting the portion you want to eat back in the rice cooker for a few minutes on high/cook.
Equipment:
-14 cup rice cooker (mine is by aroma housewares and is about $25 USD on Amazon rn)
-plastic/silicone/wooden spatula or spoon
-Tupperware and/or quart sized freezer bags
Ingredients:
-1 tbs of oil of your choice (ghee, olive oil, etc. you decide what flavor works best with what you want to eat and go for it)
-1/2 lbs of frozen riced cauliflower (you can use whatever small, hardy vegetables you like, this is just what I can eat)
-herbs and spices of your choice
-1/4 tspn of baking soda (optional, but helps with browning)
-roughly 3.5 lbs of boneless skinless chicken thighs
-2 cups chopped leafy greens (I use either arugula, bok choy or napa cabbage, but literally anything works)
-about 4 cups rolled oats
-salt to taste
-optional pinch of sugar
Instructions:
1.) Turn on rice cooker. If you have one like mine, hold it down to meet the weight requirement and switch to cook.
2.) Add your oil, then add cauliflower and salt + herbs + optional baking soda.
3.) Open and salt chicken, then place in the pot. Stir until everything is covered in cauliflower + herbs, then cover and let sit for 20 minutes. (If using a leafy green with a hard stem, add stems now.)
4.) Stir thoroughly, until browned bits at bottom are evenly distributed and chicken has started shredding. Add your leafy greens, then stir in oats in two batches with an additional pinch of salt. Keep stirring until all oats are damp, adding up to 1/2 cup water if needed.
5.) Cover and let cook for at least 10 to 15 minutes. Stir and serve, or package in Tupperware/ziplock.
Variations I’ve made:
-2 tbs minced ginger + 1/4 cup mint for herbs. I used napa cabbage and bok choy for my greens, and 1/2 a cup of the oats was replaced with homemade cranberry granola.
-1 sprig of rosemary + 5 leaves of fresh sage + 6 sprigs of fresh thyme for herbs. Used some very spicy arugula for my greens and served with cranberry sauce.
Notes:
This recipe is for whoever needs it, and all I have is one request:
Please don’t offer me suggestions.
I’m aware what I’ve done is pretty bland, but there are severe dietary restrictions interfering with what was once a thriving spice cabinet. Tell other folks your ideas, help each other out, etc. just don’t say that I should cook it differently bc that’s a block for my own sake.
On a more positive note, the main reason why this is formatted the way it is is that, honestly, it’s the way I’ve always preferred to cook. Give me my base recipe, a couple fill-in-the-blanks, and then suggestions so that I can start thinking. You can add aromatics, swap out the cauliflower, etc. Do whatever you want, just eat a thing! :D
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psychomutantkerrigan · 9 months
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I'm currently batch cooking a load of food for the freezer before baby boy arrives.
I've made Bolognese, Chilli & Thai green curry. I've also got Sausage Casserole & Cottage Pie on the list but could really use some more ideas.
What else should I make?
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scurvyeunuch · 6 months
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I've got rice with vegetable broth and Greek seasoning cooking on the stove. It's only halfway done, but it smells so good already.
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what-marsha-eats · 1 year
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From the mess hall on the USS Iowa
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letslearnanything · 2 months
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Dreaming of a plant-based lifestyle but overwhelmed by the idea of meal prep? 🌿 Our latest article, "Vegan Meal Prep Made Easy: Planning Your Week," is your ultimate guide. Discover simple strategies, essential tools, and creative meal ideas to transform your vegan meal prep from a chore into a delight! Dive into a week filled with nutritious, delicious meals that support your health and ethical choices. Perfect for both seasoned vegans and curious newbies. Ready to make your Vegan Meal Prep journey a breeze?
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lildarkrecipebook · 4 months
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ernaehrunghandbuch · 8 months
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Effizient und gesund vorkochen: Batch Cooking und Meal Prep
Entdecke Batch Cooking und Meal Prep: Plane effizient, koche voraus und genieße gesunde Mahlzeiten. Tipps, Rezepte und Vorteile für einen gesünderen Alltag!
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legumepowered · 8 months
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wtfjd95 · 8 months
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I think Sunday is gonna be batch cooking meals day. Big old food shop due this weekend, just need more meats and it's gonna be slow cooker time!!
It's supposed to be getting cooler soon but i dunno lol.
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shannonvavich · 9 months
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As Seen on TikTok: Batch-Prepared Braised Beef for the Freezer
If you’ve seen this recipe recently on TikTok, WELCOME! Thank you for taking the time to find my website. To batch prepare this recipe for the freezer, follow the instructions on this video, or read the procedure below: https://vm.tiktok.com/ZGJpfNtdu/ Put a standard sized chuck roast in a gallon sized freezer bag. You can batch prepare as many of these as you want. To each bag, add 1/4 cup…
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clusterbungle · 1 year
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Pizzzzzaaaaaa! With homemade bbq pulled pork 👌
(unfortunately I was today years old when I learned raw pizza dough - which this was - does not freeze/defrost very well and chunks of it are still stuck to the tray. It's soaking, it'll be fine... probably...
whatever, the pizza I managed to salvage by prying it away from the tray with a spatula was still damn tasty and that's what counts!)
Also here's a stack of 4 and a half portions of cabbage rolls i batch cooked today;
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This picture is vague at best but they're in there I promise. Tried cooking them in the pressure cooker this time because they take sooooo looooong in the oven and energy is expensive 😞 also went with kinda Italian flavours this time, it's giving Bolognese vibes and I'm cool with that
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lavandamichelle · 1 year
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Quick and Easy Tips for Cooking for Five: A Busy Mom's Guide
As a wife and mother of three, I know firsthand how challenging it can be to cook for a family of five. Between work, school, and extracurricular activities, finding the time and energy to prepare a healthy and delicious meal can feel like a daunting task. But fear not, because I’ve gathered some quick and easy tips that will make cooking for your family a breeze. These tips have saved me time…
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scurvyeunuch · 2 years
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Today is a good day to make chili. 🫘🧅🧄🫑🍅🍲
I used re-fried beans instead of whole beans because that’s what I had in the cupboard. So far, so good. Simmering away.
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what-marsha-eats · 1 year
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culinarygenes · 1 year
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Are you a gluten-free Italian foodie? We want to hear from you!
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By filling out the survey, you will be entered for a chance to win Chef Pasqualina's amazing cookbook 'Pasqualina’s Table, Our Italian Family Traditions …The Gluten-Free Way'.
This cookbook features traditional family recipes that have been passed down for generations and converted into gluten-free deliciousness.
So don't miss out on this amazing opportunity to win this incredible cookbook and share your thoughts on gluten-free Italian cuisine.
Open the link https://forms.gle/4YZrQW8nxnxBgrxt5in to fill out the survey now.
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lildarkrecipebook · 4 months
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