I have a short video for you today showing a quick tip in action. While you are cooking parts of a meal, you can cook extra and freeze portions for a fast start on another meal. Yesterday I cooked 3 lbs of pasta. It took the same amount of time as cooking 1 lb and I was able to freeze the already cooked pasta to make 2 more meals that much faster. This would also work for brown rice, quinoa, beans, hamburger, sausage etc.
This is a brilliant idea, Angela! I am always looking for ways to streamline the dinner prep process. Thanks for the tip.
Brilliant! I just threw away some pasta because I cooked too much. If only I had watched this video first.
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I’m a new subscriber, so I don’t know what you looked like pre-pregnancy, but I think that you look BEAUTIFUL in this video!
Hey Angela,
You may have answered this question in the video, but I am unable to see the video on this computer. So I am sorry if I am asking you to repeat yourself. I have always heared that pasta should not be cooked all the way if you are going to freeze it. That it will do better if it is partially cooked. I have always stayed away from freezing pasta dishes for this reason. Did you find this to be true or did you cook it all the way? Thanks
Stefanie, There is a huge range of cooking times for past between all dente and super soft. It’s true I wouldn’t cook it super soft before freezing, but al dente is perfect. I like to just thaw the pasta in the microwave before cooking and not reboil it, so I cooked it to the point that we like to eat it before freezing and drained it well. It was perfect. HTH.