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Dinner for 6, Just for Me
Sundays are often a time that I cook myself a hearty meal. I drive to the market early in the morning, because the experience of tearing down an L.A. street with no traffic is rare and lots of fun. The Whole Foods parking lot is empty and I zip right into a spot. The entire experience is hassle free. Yesterday, I had a hankering for chicken parmesan, and I tried a new recipe that was a favorite on the Times food site. It’s exactly my kind of comfort food, well worth the effort. And here’s the best part. The recipe serves 6, and after thoroughly enjoying my meal, I placed the other 5 portions of deliciousness into ziplock bags in the freezer, like gifts waiting to be opened.
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Read the recipe and sounds so good. Your’s looks divine! What a way to start the week!
I feel so well stocked knowing they’re so many packets in the freezer.
Oh, the joys of cooking with delicious leftovers in mind! I love cooking and often feel utter (and sometimes unexpected) joy while doing it. I’m also starting to become much more mindful during the process. Anyway, Wendy, I made a simple but tasty beef stew Sunday evening, like you anticipating the leftovers. Local, grassfed beef, some leftover red wine, onions, garlic, chicken stock, turnips, peas, and carrots.
Your chicken parmesan looks wonderful, btw. Now I’ve got a hankering for it as well!
Beef stew is one of my favorites. I’ve never put in turnips, but that does sound good.
Yes! I am so on board with this. On New Year’s Eve I made an entire batch of baked ziti just for me. And during this weekend’s snow storm in NYC, I roasted a whole chicken.
Did you also put leftovers in the freezer, or just make your way through it over the course of a few days?
I split up the baked ziti into two pans and stuck one in the freezer. The roast chicken I ate over the course of a few days, but I froze the carcass to make chicken stock from at another time (or more realistically, to throw away when I decide to purge weird old things from my freezer a year from now!)
Every time I put stock in the freezer, I think I should put a date on it. For someone reason, I never do.
Do the ziplock bags work well? I’d be concerned that the sauce would stick to the bag but like the idea of not having to use a container.
The ziplock bag works great. (A home chef gave me that tip.) I’ve also put portions of stews in ziplocks. And then it’s so easier to microwave, if that’s the method you choose to reheat.