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View Diary: Dear Food Service Employers, (239 comments)

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  •  Save jars and lids (1+ / 0-)
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    put leftovers in the jars and store them in the fridge. If you make four servings, you should eat one a day for three more days.

    My best large cooking pot (a 4 qt 'Lo-Heet') I picked up at a thrift store for 50 cents. I use it for stew, popcorn, pasta, soup, and, along with a colander that fits inside, steaming almost anything.

    Things that wind up in jars in my refrigerator: rice, pork and beans, stew. I cook up a large batch and put it in jars as soon as it is cool enough to handle. I heat it up by steaming it (still in the jar) in my colander/Lo-Heet pot combination, with a cup or so of water (not quite enough to touch the bottom of the jar.) If you don't have a colander, I suppose some kind of trivet to put the jar on, or even a layer of clean gravel would serve. I generally heat the pot for five minutes (gets the water boiling) then simmer for 10 minutes, then let it sit with the heat off for another 10 minutes. You'll need a couple of hot pads to handle the hot jar, and let the jar cool off before trying to wash it.

    I'd also recommend looking for slow cookers/crock pots at thrift stores, too. You can probably get one for under five bucks. Cut up root veggies (potatoes, carrots, onions) and cut up beef, pork or chicken, with a bit of pasta sauce makes a nice stew recipe. Put it in the pot in the morning, set on low, it's ready when you come home from work.

    In the beginning, write down what you put in the crock pot, and adjust the amounts next time you make it.

    "The problems of incompetent, corrupt, corporatist government are incompetence, corruption and corporatism, not government." Jerome a Paris

    by Orinoco on Thu Nov 15, 2012 at 02:56:25 PM PST

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