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One option is to just make a big pot of soup or w/e on the weekend and eat it for several days, with very simple sides/snacks/sandwiches/simple meals thrown in if you need a little variety. That way you just buy ingredients the day of/day before and don't have to sweat long term planning. Another thing you can do is roast a whole chicken or beef/pork roast and then you've got a ton of precooked leftovers to throw into stir fry, soup, etc. with whatever veggies you have on hand (If you're doing this, just throw the already-cooked meat in at the end to warm up and absorb sauce, don't cook it again the whole time or it will get gross.) Always keep carrots, onions, and celery stocked. They don't spoil quickly and they make lots of things taste delightful (even if you don't like them raw, don't skip them--it's quite different when they're chopped up and cooked as part of a larger dish.) They're foundational to a lot of European cooking for a reason. EorayMel posted:Always add more garlic and/or paprika to your dishes.  if the recipe says to add only 1 clove of garlic they are lying to you because they want to keep all the tasty food to themselves
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Nov 10, 2023 17:08
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| # ¿ May 17, 2024 01:09 |
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