So last week was one of my worst cooking weeks ever. I was all off. I have no idea what the heck was wrong with me. I burned the toast every morning, I managed to serve dry chicken that was boiled in a pressure cooker, and I gave my family bad breath for days when I added to much garlic to a béchamel sauce I served over tortellini. So because of this, I don’t have an awesome recipe to share this week. I do however, have a few tips to help you get through weeks like this.
- Rotisserie chicken is your friend. I either buy a ready-made rotisserie chicken, or when whole roasting chickens are $.99 a pound I buy one of them. You serve them the night you roast them alongside of mashed potatoes, and roasted broccoli, the next day as a chicken salad sandwich, and then reheated the next night in chicken fajitas or pot pie. When you’re done with the meat, you can boil the bones to make your own stock.
- Make double and freeze. Sauces, soups and stews oh my! Whenever you make one of these treasures be sure to make a double batch and freeze the other half. On a week when your cooking game is off, you can grab it out of the freezer and thank your past self for a delicious dinner.
- Speaking of freezing, I was reading today that you can make roux ahead and freeze it for up to 6 months! Make a big batch ahead of time, and freeze the rest in ice cube trays. Toss one or two cubes in the aforementioned stew or pot pie to thicken the sauce. Another great item to freeze is fresh herbs. I always chop and freeze (again in an ice cube tray) whatever I have leftover from a recipe. Fresh herbs are a great way to amp up any recipe. You can even use the stems to flavor stock!
Next week, I’ll hopefully have something amazing to share. I bet my family would love that too. In the meantime, I’m going to dine on frozen sweet potato soup and burnt toast while staring at these two beautiful faces.