Reply to my holy grail: kid-friendly recipes that can be mostly made in advance and not taste like leftovers

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Reply to "my holy grail: kid-friendly recipes that can be mostly made in advance and not taste like leftovers"

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[quote=Anonymous][quote=Anonymous]To make the pasta taste better, heat up some water and then dunk the pre-cooked noodles in it to warm up.  That's what my BIL does, he's a chef at a fancy restaurant.[/quote]

Yep, SOP at all restaurants. All the ones I've ever worked in, anyway.

Other little time-savers: 
My MIL keeps a container of sauteed recipe-ready onions in the fridge. She's middle eastern, and most of her recipes involve a tablespoon or two of browned onion, which takes up to 15 minutes to make. So she just makes a big batch. I wash and tear a whole bunch of lettuce on Sunday, and put it in a big tupperware, loosely wrapped in paper towel, in the fridge. Throw a few handfuls in a bowl, add some chopped vegetables, and poof: salad.

If you're averse to jarred tomato sauce, always make a big batch and freeze the extra in single-meal-sized bags. It takes no time to thaw in a saucepan. Ditto for chicken stock. My freezer is stacked with gallon-sized bags of homemade stock, which can become soup pretty quickly, if I prep the vegetables the night before. [/quote]

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