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Topic: Meal Planning and Prep Cook-Along  (Read 5663 times)
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calliemae
« Reply #80 on: June 27, 2014 07:16:43 AM »

Something like cauliflower that seems to go bad really quickly I only buy when I want to use it in a very specific meal, and that will have been planned for the first couple of days after the grocery shop. A lot of recipes that call for cauliflower I tend to substitute broccoli instead as that does last me a lot longer. But yes, I plan meals that use perishable produce first, just sometimes I forget when I haven't used up all of that veg in the first couple of days meals. For example, I made a cauliflower and potato curry last week, put the cauliflower that didn't get used back in the fridge and promptly forgot it was still there. Then I notice it a few days later and it's unusable. Nothing to help with that, I'm generally forgetful. I prefer to buy veg I know will last longer. I guess the other alternative would be to  budget my money better so that I can get groceries every week, but I live 30 mins from the nearest city which is an hour round trip just to get groceries. If I use the store in my town it is triple the price of the grocery stores in the city so I can't justify that either. When I move back to the city it will be easier to get things on a more regular basis, just right now it is what it is.
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« Reply #81 on: June 28, 2014 03:39:48 PM »

That is so odd, I find cauliflower lasts for ages in the fridge. It might get some funky spots on the surface but I shave those off with a veggie peeler and the rest is fine. I keep it wrapped in the cello it comes in though or it will go limp very quickly.
I think sprouting is the way to have fresh greens all the time. It is very easy and very small batches can be done every couple of days so there is always some just perfect for eating and not much or any left over. Alfalfa or clover are the easiest but lentil sprouts are super easy and Very tasty. Sunflower and buckwheat "lettuce" or baby greens are more involved but also doable with a couple of small shelves and either a very sunny window or a small full spectrum light. The alfalfa though is the most simple and satisfying as it will green up in even dappled natural light in a day or two.
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« Reply #82 on: June 29, 2014 08:43:19 AM »

Plastic is a terrible way to keep produce, it collects water and accelerates mold. You can try wrapping the whole, uncut cauli/broccoli in paper towels and set it upright in the bin so any moisture doesn't get stuck in the heads. Put paper bags & towels in the bottom of your fridge bins and take your goods out of their plastic prisons and let them breathe!

However, a good meal plan is your best defense in all cases. Plan your meals, buy what you need, cook the majority fresh and either put an extra serving or two in the freezer or collect the leftovers in a freezer container with broth or stock to make soup later.
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« Reply #83 on: June 29, 2014 04:51:02 PM »

Oh, I just threw out a lot of food. It's my own fault for bringing home so much stuff that's just at it's best before date, I could not possibly use it all up in time without a marathon kitchen session and more room in my freezer. I just do not like to see it go to waste at work. Oh well, I'll get this process more organized in time. I hope.
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« Reply #84 on: June 30, 2014 09:09:12 AM »

I managed to use up most of the veggies I posted on the fridge!!  I am going to freeze the blueberries after picking out the bad ones...hubby is going to cook the kale for a meal later this week...picked a cucumber from the garden last night, so that is still good and fresh...

New week, new veggies...I am catching on how to do this!  Planning really helps a lot...thanks everyone!
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« Reply #85 on: June 30, 2014 10:53:38 AM »

Yay for the list on the fridge trick! I still need to prep some salad/veggies for the week. I guess I really prep them Monday night instead of Sunday, but for some reason I feel behind if I don't do them Sunday.
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« Reply #86 on: June 30, 2014 12:38:26 PM »

I am planning on using up some sweet potatoes...I am only cooking for one this week, so it will be a lot easier...looks like a lot of salads in my meals this week...or soup...or maybe take out! Grin
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« Reply #87 on: June 30, 2014 05:10:01 PM »

Eat everything the hubby doesn't like while you can! Cheesy

We're going easy tonight, sandwiches and chips and maybe some corn on the cob. Too hot to cook.
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« Reply #88 on: July 02, 2014 09:14:55 PM »

OMG it's been SO hot I just have no appetite. We've existed on cheese and crackers and pepperettes and fruit and chocolate and light beer (for me anyhow). La, the humidity just sucks all the juice outta ya, doesn't it? We're going camping at the lake for a bit, at least we can grill outside. Goodness, this summer is a beast already. I will have to figure something out. What are you doing when it's super hot out? I am afraid to even turn on the stove, never mind how sluggish the weather makes me feel, lol.
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« Reply #89 on: July 02, 2014 09:22:44 PM »

I know just what you mean!! What part of the country are you in, CLM? I'm in the PNW where a 90 degree day KILLS us (or me, at least!). 73 degrees is about my max Smiley.

I don't like to turn the oven on either so we've mostly done salads this week or things we can do on the stove top. Here's my dinner plan.

- Thai zucchini noodle salad
- Southwestern Chopped salad
- Asian tofu tacos
- Squash noodles with ricotta and roasted veggies (this one required the oven and I regretted it!!)

For hot stuff, I think we'll mostly use the bbq for the rest of the warm months.
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