Planning Ahead: Chopping Ingredients
A few weeks ago I tried an experiment. It was based on the theory that the most time consuming part of most recipes is preparing ingredients: chopping, measuring, etc. So one evening I collected all the ingredients for three soups and mini breakfast quiches., and I chopped and measured them all into little bags. Then I labeled each bag so I wouldn’t forget which one was for which recipe.
These are the primary ingredients for Rockin’ Moroccan Stew, Carrot & Ginger Soup, and Southwest Corn and Cheese Chowder.
For the most part, this worked well. Over the next week, I actually made all three soups, on weeknights, with time so spare to actually relax during my evenings. Where things fell apart was after that first week, when I still had the ingredients for the breakfast quiches, but I didn’t have time to make them. I never made them. Last week I finally threw out the bag of chopped potatoes that had been sitting forlorn in my fridge for three weeks.
But the theory is sound, I think. I just overdid it. Next time, I’ll stop at two or three recipes at a time.