I’m getting really tired of my food expiring before I make anything with it, and I want to quit buying anything that can’t be frozen or last several months in the cupboard.
I’m getting really tired of my food expiring before I make anything with it, and I want to quit buying anything that can’t be frozen or last several months in the cupboard.
An easy way to add some vitamins and fiber, buy a bag of frozen broccoli cuts or other cut veggies and throw some in the boiling water when your pasta is almost done. When they froze it they cooked it a little, so you’re really just heating it up while your pasta finishes cooking. Use a rubber band or something to close the bag if you’re only using part of it. You can do this with frozen peas, cauliflower, green beans, or other veggies, but not soybeans/edamame! They have to be cooked separately to be sure they’re fully cooked, or they can make you sick.
Unlike canned, frozen vegetables retain the nutrients of fresh. And you’re not opening the drawer to find they’ve gone moldy.
That sounds interesting. What are some good pasta dishes that go with veggies? I’m just imagining putting broccoli in my Kraft Dinner water and laughing.
I guess that one garlic recipe from Italy might work. It would pare nicely with some of the more savoy vegetables like carrots and sweet potatoes. The extra vitamins and flavor in the noodles would certainly be nice, and I’d get a nice side dish, too.
Actually, broccoli loves cheese! Try a handful next time you mac’n’cheese.