|
Dec 2017
5:13pm, 31 Dec 2017
12,071 posts
|
early bird
If I'm not organised EP then I tend to buy food that's not really 'food' eg pizza, McDonald's, ready meals etc. If I'm organised and have food there I don't have the excuse of I can't be bothered to cook.
I've made a bean chilli from scratch a few weeks ago which was a big hit but not sure it would hold up in a slow cooker so I could come home to hot meal. Might need to swap beans for mince but I'm trying to cut down on red meat.
|
|
Dec 2017
5:14pm, 31 Dec 2017
12,072 posts
|
early bird
Neep meep I might try it if can't taste it much the thought of eating cola flavoured meat is what's put me off
|
|
Dec 2017
5:20pm, 31 Dec 2017
12,454 posts
|
EvilPixie
Do you freeze your meals EB or fridge? If so how long do you keep in the fridge?
How do you heat up?
|
|
Dec 2017
5:33pm, 31 Dec 2017
3,279 posts
|
Cyclops
I've done ham in coca cola and it does go a lovely brown on the outside but I couldn't really taste any difference. Mind you, I can't if I cook it in apple juice, cider or water either. Just tastes like ham to me.
|
|
Dec 2017
5:36pm, 31 Dec 2017
12,073 posts
|
early bird
I make the chicken and veg lunches and put on containers in the fridge (depending on mood I sometimes reheat in microwave or eat cold it's only lunch). Chicken I find is OK for 3-4 days so I can get Mon to Thurs done.
The shep pie thing today I'll use for evening meal. Normally I've put the topping on and then I freeze in portions. I take them out the freezer the day I'm going to eat and tbh again microwave. I will do fresh steamed veg with it though. I'm not keen on having too many evening meals in the fridge as I tend to change my mind with what I want. The spa bol with portioned to freeze too. We make enough so I pan does two meals between us both so with shep pie as well that's four days. I have stuff in for stir fry and some salmon to do with veg so try to mix things up so not eating same meals all the time.
Last time I made chicken casserole it came out dry but made it with chicken breast so will try thighs next time. I tend to make that so its ready when I walk in if I'm on a late shift. I prep everything the night before then bung it all in the slow cooker on low before leaving the house. If I know I'm going to be a lot later usual I have one of those timer things I plug it into so it starts to cook a few hours after I've actually left.
|
|
Dec 2017
6:30pm, 31 Dec 2017
12,455 posts
|
EvilPixie
Cool
|
|
Dec 2017
6:43pm, 31 Dec 2017
25,670 posts
|
Dave.O
early bird beans are great in a slow cooker though dried variety farewell better than tinned ones. But then I also use the slow cooker to do my dried beans in 
|
|
Dec 2017
6:59pm, 31 Dec 2017
12,456 posts
|
EvilPixie
Dave how do you use dried beans? Soak overnight then add or do you need to boil?
|
|
Dec 2017
7:04pm, 31 Dec 2017
13,139 posts
|
Carpathius
If I find I've added too much water to a stew or casserole I tend to fling in some lentils or rice to soak some up, which usually works well.
I have a recipe for sweet potato and lentil curry so will try that tomorrow.
|
|
Dec 2017
7:07pm, 31 Dec 2017
25,671 posts
|
Dave.O
I always soak them overnight some like kidney beans need cooking this is where the slow cooker is great just chuck them in and put it on low. IME I also find dried beans freeze better though the larger white beans like butter and canelli don't freeze as well as the darker beans like kidney and black/turtle beans, chickpeas are fine.
I don't always use dried as I'm sometimes too lazy to do them and just used tinned.
|
