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.
Both pasta and many pasta sauces last a very long time without refrigeration (although the latter only if you don’t take it out of the jar).
Yah, pasta is such a great dish. It lasts forever and you can use it in so many ways. Most of my diet is just variations on the typical “pasta with sauce” formula.
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.
I’m having a hard time figuring out, if these exist elsewhere, but over here, I can buy dried soy shreds, which are really great for pasta.
Here's a product I can buy over here, to give you an idea.
So, those are roughly meatball-shaped. There’s also smaller one’s which kind of work in sauces like minced meat.
They don’t taste like meat, more like wheat, but they give you the same protein and chewiness and can be kept in a cupboard basically until the end of time.
I mean that is true for most (all?) non-perishable food. If you treat it in the wrong way you can make it spoil faster. Otherwise it probably wouldn’t be digestible at all.
I meant as opposed to pasta, which you can just leave in the open box.