I have never been one to cook in small portions. This is only odd because I’m an only child. I suspect this quirk is imprinted in my DNA from my parents whose families were large by today’s average standards. Even when I was a starving student I would whip up a curry or stew or whatever that could easily feed 10. It was never an issue because I love leftovers… besides curries and stews are almost always better the next day.
The problem, of course is that simply keeping the pot in the refrigerator has it’s disadvantages including the loss of fluid, freezer burn, etc. I tried Tupperware but that involves storing bigger portions… besides the back and forth of thawing and refreezing makes the food mushy.
Of late I have taken to recycling and using microwavable containers such as these in the pictures. I usually buy them to have a stash of “easy food” for those “I don’t feel like cooking today” days.
The containers from these two products have become my supreme choices for a couple of reasons. First because I am primary caretaker for my mother and cooking everyday may not be a viable option.
(SHORT MUM UPDATE: For instance, today she asked me to “take her back home” and when I explained that she was already home she looked around befuddled. After a while she seemed to accept that she was confused. An hour later she asked again… I’ve spent the better half of the day trying to assure her that she has been living here for the last 15 years.)
Besides, these containers are durable, are designed for easy reheating… and above all, they come in perfect (handy) portions for individual meals.
This can enhance the pleasure and experience if you are one of those (like myself) who enjoys “meal roulette”… and any pick is going to present a home cooked winner! For instance, today I cooked a family favorite… a sort of a spicy “miso” and filled 3 containers ready for freezing. Other containers in the freezer includes a pork and vege soup, a “sour” chicken curry and a rice noodle soup. WOOT! I’m so looking forward to playing “meal roulette” tomorrow!
Anyway, want the recipe for the Miso?
SPICY MISO ALA LECRAM’s FAMILY
Ingredients:
(for the soup base)
2 tablespoons dried shrimp (pounded or chopped in a blender)
1/2 a red onion (sliced thin)
1 teaspoon (ground chilli paste) or 1 jalapeno (sliced thin)
2 tablespoons cooking oil
3 and a half bowls of water
Thin soy sauce (or sea salt) to taste
(for the stuff in the soup)
1 brick towfu (or tofu) diced into 1 inch pieces (firm or soft… I prefer soft)
1/2 pound fresh medium shrimp (shelled and de-veined)
Method:
Make sure oil is hot in a pot. Add and brown onions and dried shrimp. Add chilli and stir. Add water and bring to a boil. Add shrimp, tofu and soy to taste. Once boiling resumes take off heat and serve over rice in a soup bowl.
Anyway, reusable containers such as these are my count this week because they make my life easier.
To find out what Da Count is all about… click the flashing sign above.
MORE OPTIONS FOR THE WEEKEND
There is the Fresno Filmmakers Forum Conference as well as this…
