As much as I would love to make totally amazing, fresh and inspired meals from scratch every night of the week with a wide smile and sparkle in my eye… when I’ve been out all day, just had a hard week, or my day involves the Cherubs trying to maim each other because he/she is staring at me well only because she/he said I was a bum but it’s because he/she said I was a custard… I just prefer to hide in my favourite corner of the family room with my mug of ginger tea, some nuts and the Food Channel.
But when the darlings eventually hunt me down for some sustenance because they couldn’t find custard anywhere, even with half an hour to go until dinner, I still feel the need to feed on something with reasonably complex flavours. And bread with peanut butter doesn’t come anywhere near complex. Ever.
And that’s where my large upright freezer with the 3 drawers and 3 shelves rescues me from my distress.
I freeze raw, marinated and cooked food, so in the afternoon, morning (or the night before if I’m unusually organised) I just take out a protein/pre-cooked meal of choice to defrost and I’m ready to cook or reheat at the end of the day. Perfect for those times when someone gets hurt because he/she said there’s a chicken on my head.
So here’s a rundown of what’s in my freezer-for-those-rainy-days.
- Frozen meat
Portions of meat are handy when I haven’t had the chance or energy to go to the shops. Just defrost, marinate (or not) and cook.
Lamb cutlets or steak are a great standby because they don’t take too long to defrost.
2. Frozen meals
If I’m already crushing the garlic or mincing onions for 4 people, it won’t take that much extra time to crush or mince and cook for more. So when I make teriyaki chicken (a firm favourite with the Cherubs) or pretty much any dish, I cook 2 kgs of it, put the excess into large glass containers, let them cool down and then freeze.
If you’re more organized than I am, label the containers so you know what’s in them. Otherwise, I’ve never had too much trouble identifying what’s in the containers and I’m also pretty flexible. If I’ve taken out spaghetti bolognaise and it turns out to be burrito mince, I just pack the pasta and parmesan away in the fridge for another day, pull out the tortillas and grate some colby cheese. No sweat.
The meals I find perfect for freezing, especially because they taste better the day or week later are: butter chicken, burrito mince, spag bol and soups.
3. Marinated meat
I get fresh meat, marinate it and pop into the freezer. This is for the meals which once cooked, I don’t think really stands up to freezing and reheating. Or when I’ve got a rare burst of energy, I just get some meat and marinate it. I then just have to cook it when I need it.
The meals I marinate and freeze are: honey soy chicken mid-wings, lemon garlic chicken mid-wings and lemon grass pork or beef.
4. Frozen veges and herbs
I always keep a pack each of frozen peas and corn. They’re yummy, healthy and cook in a flash. Sometimes if I’ve forgotten to cook rice, or we’ve just got enough left over rice for 3 people, Panda will happily have peas and corn as a substitute. Also in there is ginger, galangal and lemongrass, so I have access to them when they’re not in season.
I admit I’ve got a whole freezer to play with, but that’s only been a recent occurrence. Previously I had a normal fridge with a little freezer section. I’ve never played tetris, but Daddyken thinks I’d be amazing at it considering how I was able to pack a few week’s worth of frozen meals into that little freezer. But back then I also just made less ‘extra’ portions for freezing.
So while I’ll never be able to manage a wide smile or sparkle every night of the week, or ever, at least someone’s got a chicken on your head doing a poo, employees at American restaurants are still being caught doing every dodgy thing they’ve ever done exactly on the one night that the surveillance cameras are on, care of Food Network’s Mystery Diners, and I still get to eat food I love.