save yourself

You know that feeling right?

It’s a lot. Staying home and cooking ALL THE TIME. But then again, you could have your head crushed by Abomination. That would be worse.

So the latest issue in this busy kitchen is: How do you cook enough not to cook every day but also have variety? We’ve had a leftovers-lunch-rut lately—someone has to finish the lentil soup! And then there’s the kids: I can’t eat pasta for lunch and dinner! I’ve realized (not that this is news to anyone else) that it all comes down to making a big recipe and then portioning it out.

For example I made a batch of tomatoey white beans in the Instant Pot this week. It took me about 10 minutes of active time. We then ate it with grilled chicken one night. The next night I mixed in a little sauteed kale. We finished it for lunch with some canned tuna flaked in. You could also add some sausage or broth and turn it into a soup. I know everyone’s talking about beans these days but this recipe turned out to be very versatile and forgiving, even for my formerly vegan, maybe still vegan when this whole thing is over, husband,

A great big batch recipe to make for the kids is this incredible recipe for Mac and Cheese in the Instant Pot. It’s easier than anything else I’ve made in a few months and it’s delicious, and freezes well. Make the whole recipe (one box of pasta which makes about 10-15 servings) and then freeze meal-size portions in small Tupperwares or plastic bags for when the kids refuse to make what you ate that night.

Another one—humous. I usually just mix two cans chickpeas, 1/4 cup tahini, 1 lemon’s juice, salt/pepper, 1/4 cup Olive Oil and a few ice cubes in the blender and then store the whole thing in a Tupperware in the fridge. It will keep for at last a week or two and everyday when you heave it out for snack time, place a small amount in a bowl and flavor it however you want for the day: chili powder; cajun spice; sesame seeds, hot sauce; EVOO and extra lemon. Each day it becomes a little new.

Of course part of this strategy is making a plan: writing down the exciting meals you will make that week using the 3-5 major big batch dishes you choose to make. (Some other ideas: any bean dishes; grilled or baked chicken (put it into tacos, pasta, soup); slaw; pasta; roasted salmon (eat it cold or turn it into these amazing salmon cakes; ) It takes some time to plan it all out but honestly, what else do you have right now?