So step one to cooking a large amount of anything is to have a clean kitchen!
An empty dishwasher if you’re lucky enough to have one, an empty sink, and nothing in your way! If you’re really organized, empty the fridge of anything that won’t get eaten or that is expired, and take out the garbage and recycling. This part I do the night before.
First I start with making some tea, this is 6 green tea bags with 8 cups of boiling water and put some palm sugar but you can also use some honey. After it steeped, I put it into a bottle and then into the fridge.
While I am chopping vegetables I will preheat the oven and start some quinoa on the stove.
This is red quinoa. A basic 2:1 ratio will work for this. I use 1/2 cup dry quinoa to 1 cup of stock. I also add a little piece of habanero to give a bit of flavor. I do mean a little piece…like a tic-tac. Bring to a boil, cover, then turn down to simmer for about 20 minutes until cooked.
I split and removed the seeds from a spaghetti squash. Rub with EVOO then seasoned with s, p, ground hot pepper, then into the oven with the sprouts.
By this time the quinoa was done.
Then I used this the same pot to brown some ground beef for taco meat.
I’m making some fettuccine alfredo and get that started by melting some butter and sautéing the mushrooms. The ground meat still going in the front.
Remember to clean as you go, allow for a cooling area, pack up food and store, cleaning the pots and pans as you use them.
This also became a snack for the cook! Along with the taco meat. You can use this during the week for easy quesadillas, tacos, or nachos.
Then I grated the parmigiana for the alfredo sauce.
In another Dutch oven, I started the sauce. Butter, garlic first. Add cream…I used half and half to have less fat, let it thicken. Add black pepper, cayenne if you like, himalayan salt to taste. Then slowly add the parmigiana to allow it to melt.
Check on the chicken, the breast will finish first, remove it and let it cool. Then the sausages will split a bit, that’s when I remove them. The thighs will take the longest. Once done, take the thighs and dice a little.
Put the noodles into the thickened sauce, turn off stove, add parsley, chicken, mushrooms, and spinach. You can also leave the veg on the side if you have picky eaters or food allergies. Thin out with pasta water as needed.
Batch cooking takes practice, but once you get the flow of it, it’s quite worth the trouble.
In 3 hours, I prepared chicken fettuccine alfredo, chicken breast and sausage, taco meat, quinoa, roasted brussel sprouts, baked salmon, spaghetti squash. I also cut veg for stir fry and soup. I will use the sausage for one and chicken for the other.
Give it a try. Start with 3 recipes you want to make to get you Monday to Wednesday.