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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 9758599" data-attributes="member: 19675">Another freezer trick:Buy your ingredients (esp. veggies) in largish batches.  Dedicate ONE day to prep the freezable ones for future use, storing them in small containers like rolled up chubs in ziplock freezer bags.*  That translates into one day of cleaning up knives, cutting boards, and your kitchen in general.Then you can cook a lot of things on a daily basis, saving time by just grabbing stuff from the freezer and throwing it in a pot.  I could start a “Bachelor’s Gumbo” started in 30 minutes pretty easily.[SPOILER="BACHELOR GUMBO"]An okra-based chicken & sausage gumbo. It got its name because I streamlined & simplified the process for people who don’t cook often. Essentially, it’s a “dump” dish, in which you’re throwing cans of stuff in a pot:Canned chicken stockCanned stewed okra (has okra, tomatoes & onions)Canned chickenSmoked or Country style sausageSeasonings (as mentioned above)Cooked riceBasically, start cooking your rice in one pot. Then slice your sausage, brown it in your gumbo pot, then deglaze with the chicken stock. After that, just start dumping stuff in and season it.The hard part is getting your preferred seasoning right.Everything else- besides slicing sausage- is open a can of ______ and dumping it in a pot over medium heat, no special skills required.[/SPOILER]So, I have 2 freezers: one is dedicated primarily to leftovers, the other is at least half ingredients (cooked and uncooked) like sliced green or yellow onions, minced garlic, sliced mushrooms, broccoli, cauliflower, homemade sausage, meatballs, and so forth.* I like chubs because I can easily break off chunks off of them when I don’t want to use the whole bag.</blockquote>

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