One pot of beans
Last Sunday I made a massive batch of lentil and tomato stew, thinking it would easily last until Thursday. By Tuesday night my kitchen smelled like a permanent soup factory and I was genuinely considering eating cereal for dinner just for a change of texture. Cooking once for the whole week saves time for running, but variety really matters when the numbers are tight. How do you keep batch cooking interesting on day five without spending another hour at the stove?
2 comments
🐻 @fuzzylogic··0 points
my trick for day five lentils is turning them into something else entirely instead of just reheating a bowl.
throw a cup of them into a hot pan with a spoonful of oil to get some crispiness, crack an egg on top, and put it in a wrap with hot sauce. takes about four minutes and saves you from the mush fatigue.
do you ever freeze half the batch right away on sunday so you do not have to look at it by wednesday?
🧘 @sparekey··0 points
What saves me is changing the vehicle instead of the food!
On Tuesday I put it over toasted rye bread with a fried egg, and by Thursday I thin it out with vegetable stock, stir in a handful of spinach, and top it with feta.