Phantom of the Kitchen
Assistant Cook
Hey everyone
So here I am a college student and on the road to being a vegetarian. When I cook up normal meals, they last for so long because they make a lot of food, which isn't always a bad thing, but it is when they start to go bad. What I am wondering is if anyone here has recipes for food that can be easily frozen or preserved somehow. I wouldn't mind some advice on what types of foods can be frozen and preserved, or just general guidelines, either.
I recently picked up "Moosewood Restaurant Low-Fat Favorites," and "The Essential Book of Pasta and Noodles," but like I mentiond before the pasta recipes are always for a pound of pasta and I don't know how (or even if it's possible) to re-heat or re-use cooked and refridgerated pasta. I want to make everything in the moosewood cookbook but I'm just not sure how to preserve the leftovers.
Thanks much!
brad
edit: I thought of a couple more things. Is halfing a recipe just as easy as doubling one? Also, is there a dish that requires basically everything? heh because I also end up with half a bell pepper here and a quarter of an onion and some basil and a little cilantro and this and that, but I don't know what to do with it! Naturally being in the low-income situation I am in, I would like to waste as little as possible.
So here I am a college student and on the road to being a vegetarian. When I cook up normal meals, they last for so long because they make a lot of food, which isn't always a bad thing, but it is when they start to go bad. What I am wondering is if anyone here has recipes for food that can be easily frozen or preserved somehow. I wouldn't mind some advice on what types of foods can be frozen and preserved, or just general guidelines, either.
I recently picked up "Moosewood Restaurant Low-Fat Favorites," and "The Essential Book of Pasta and Noodles," but like I mentiond before the pasta recipes are always for a pound of pasta and I don't know how (or even if it's possible) to re-heat or re-use cooked and refridgerated pasta. I want to make everything in the moosewood cookbook but I'm just not sure how to preserve the leftovers.
Thanks much!
brad
edit: I thought of a couple more things. Is halfing a recipe just as easy as doubling one? Also, is there a dish that requires basically everything? heh because I also end up with half a bell pepper here and a quarter of an onion and some basil and a little cilantro and this and that, but I don't know what to do with it! Naturally being in the low-income situation I am in, I would like to waste as little as possible.
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