Sometimes, you just want a nice, home-cooked mealwithout all the fuss of prepping, cooking and cleaning up. Given that, I've got some tips about what I've learned about successfully cooking in batches, and five big batch recipes to last you a long time.
Truth be told, I love to cook. Typically, my brain is a whirring train, perpetually in motion. Thinking. Stressing. Aspiring. Worrying. When I'm cooking, all that goes out the window. I'm focused and present, totally mindful of the task at hand. In order for my meals to come out the way I want them, I need to be dialed in so there's no time to let my mind wander. It takes energy, but it's energy spent in the moment, soit's a form of active relaxation for me.
Still, there are some days when I'm so physically and/or mentally exhausted that I just need a break. I'm zoned out and cannot fathom another task to complete -- even cooking! On those days, Iorder out. My waistline and wallet might take a hit, but it beats the alternatives of expending more energy or not eating at all (the horror!). Oh, if only there were another way!
The thing is, there is. Something that allows me to eat home-cooked meals without the work ofactuallycooking that night: big batch cooking. It just takes some (a little) planning ahead and a bit of space in the fridge orfreezer.
Big batch cooking has been such a clutch move as a husband and father of twokidsunder five, and not just at dinner time. It's a great way to stave off the $10-$15 (or sometimes even $20) fast food lunch run for both meandmy wife, thereby cutting our midday meal time costs by about 50%. That amounts to big bucks each month.
Read more:21 easy family meals from the slow cooker
Six tips and tricks
When I'm big batch cooking, I like to keep a few things in mind. Some are tips, others are helpful reminders.
First, the term "big" is relative. So, what makes a batch big? Simply put, the batch is big if it yields results that can be used beyond a single meal. In that way, much of my dinner cooking is big batch in nature. Most of the time, I make enough for that night and a few days of lunch beyond. Sometimes, I'll make double or triple batches of a meal, thenpop the remaining items in the freezer for a full dinner in the future. Big batch cooking is great because it allows one to set aside individual portions or four-person meals. Either way, it's got me covered.
Second, and relatedly, if I have a recipe with serving sizes, I'll adjust up. If I'm cooking for four that night, I'll make at least six servings. This means adjusting ingredient quantities and cooking times appropriately. For instance, if I'm making a roast, this means increasing the size by about a half pound per person and increasing cooking time.
Third, big batch cooking might involve a slight sacrifice of time on the day everything is prepared and cooked, but the payoff is less work in the future. Instead of spending time making full meals everyday, you spend a little bit more time making larger/more meals on one day and simply reheat on other days. Note: there will be a small amount of cleanup whenever the food is consumed (I can't solveeveryproblem).
Fourth, I don't fret over how muchpastaor rice to cook. Ever. When I cook pasta, I cook it by the box. If I only need eight ounces, I'll sort it out after it's cooked, and I'll refrigerate the rest. Pro tip: When reheating, place a little oil or butter in with the pasta to keep it from becoming gummy.
When Icook rice, I'm cooking at least three cups (dry) worth. Only need one cup (cooked)? That's fine. Your rice will keep in the fridge. And when you're ready to reheat it, put a dash of water in the dish along with the rice. This will keep your rice from drying out. By the way, I highly recommend pasta and rice for big batch cooking. They heat up well, and can be used to accompany many a main dish.
Fifth,saucesand spices are my friend. You ever make a casserole and discover the leftovers taste better? Sometimes, with certain dishes, time is on your side. When you cook big batches, allowing the flavors to set in can be a real benefit. Additionally, those sauces keep things flavorful and moist. What does that mean? Well, when making meat, save the drippings. Trust me.
Sixth,raw veggies and fruits-- really, most raw stuff -- is not my friend. Why? It won't last. And if it does, it might be wilty or slimy or mushy or brown. When I'm big batch cooking, I stick to cooked items. Cooked keeps!
Simply put, when I'm cooking, I try to maximize my labor. Sure, I really enjoy cooking, but I also enjoy enhancing overall efficiency and optimizing my productivity. If you find that appealing, big batch cooking might be for you.
Big batch recipes
If you're intrigued, here are five big batch recipes you might want to try:
Baked ziti
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One of my all-time favorite big batch meals is baked ziti. It tastes great, it keeps great, and it's easy to double or triple if you want to make a few casseroles ahead of time and keep them in the freezer. Check out thisbaked ziti recipe. Try it withricottaas listed, or without it by simply adding moremozzarella!
Pork loin with vegetables
Roastsare pretty much made for big batch cooking by nature -- unless you get a tiny roast. (Wouldn't that just be called a "piece" or a "chop" though?) Personally, I likepork. It's easy and versatile. Serve it hot or cold, slice it for sandwiches, reheat it in a saucepan with gravy or nuke a few plain pieces with rice, pasta orpotatoes. Any way you slice it (pun!), it's good. Check out thispork loin with vegetables recipe. If you're planning on reheating the veggies, you might want to cook them al dente. That way, when you warm them up, they won't be overcooked.
Easy tuna casserole
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Tuna casseroleis a big hit in our house. First, we're Catholic, so during Lent (which recently ended), meatless Fridays require meatless recipes, and this fits the bill. Second, it tastes wonderful! Third, it'sinexpensive. Fourth, it's made with tuna, a protein that seems to last forever on your shelf (but seriously, check your expiration dates), which, in these times of safer-at-home/shelter-in-place/stay-at-home, is an asset. Check out thiseasy tuna casserole recipefor a big batch staple!
Chili
Making a single serving ofchiliseems…odd, which means if you're making chili, you're making a big batch. The same can be said forsoups. If you're looking for an on-trend chili to try, keto chili recipesabound or try a classic beef and beanslow cooker chili recipe.
Enchilada bake
I've said it before and I'll say it again: There might be Taco Tuesdays, but it could seriously be Enchilada Everyday! With that in mind, you might want to consider havingan enchilada bakeon hand -- you know, in case of emergency. Check out thischicken and corn enchilada recipe.
