– An Easy Spread –

By now I’m sure you get the idea that this column is all about saving you time. Whether you are a workaholic, not good at managing your time, or just would rather spend your time on social activities, this column aims to teach you how to get things done quickly, so you have more time to do the things you really love (even if  it’s just sitting on the couch). This month, I want to pass on some tips that I have acquired from friends and family on how to do some simple food prep work one day that will allow you to fix quick meals for the rest of the week (or even months!)

–What to prepare: Any type of pasta (about a pound, a.k.a one whole box).

Difficulty level: Easy. Dump the pasta in the water. Keep the heat on low enough so the pot won’t boil over. Take the pasta out when it is cooked to your desired tenderness. I think we can all manage this, given our extensive generational training with Macaroni & Cheese.

How to store: The cooked pasta (once cooled) can be stored in any food storage container you have or (to save room in your fridge) you can use Ziploc bags. Just be sure to toss the pasta with a bit of olive oil (a ½ tbsp or so) to very lightly coat all the noodles and keep them from sticking to each other. The noodles can then be placed in the fridge for several days and turned into a meal later on in the week, via your faithful microwave. If you find after several days that the noodles are too hard, simply re-submerge them in boiling water for 30 seconds to 1 minute and they will taste fresh again.

Uses: The noodles can be tossed with a variety of sauces and other ingredients: spaghetti sauce from a jar, butter and parmesan, Italian dressing, cheese—make “homemade” Mac & Cheese by adding a tiny bit of milk and some cubed pieces of your favorite cheese to the noodles in a bowl and then microwaving for about 40 seconds. Noodles can act as a side dish or your main entrée, depending on what you add to them. A favorite of mine is to make chili mac, with elbow macaroni, a can of chili, and some shredded cheddar cheese on top. It’s a good, hearty meal that’s comforting on those cold winter days, but it only takes a few minutes.

– What to prepare: Chop, grate, julienne, dice, etc. any fresh vegetables (except potatoes, because they don’t freeze well). These can be store bought, but fresh from the garden is best. You can partially cook these vegetables before cutting if you desire, or they can be left raw. 

Difficulty level: Medium. (You have to pay some attention so you don’t cut your pinky finger off).

How to store: Again store these cut-up veggies in Ziploc bags in the freezer, and use for months to come. Vacuum-sealed bags are even better—you can store these in the freezer for years! I suggest portioning out the veggies so that you have the right amount for quick meals when you need them.

Uses: Freezing veggies allows you to have fresh vegetables at any time of the year—not just during the summer months. If you have extra veggies at the end of the garden season (or if you just have extra from the grocery store), you can freeze them to make sure that they don’t go to waste, and you can enjoy them later. Use them as a quick, healthy side dish, an ingredient in a casserole, a flavorful accent in pasta, or get creative with a non-traditional salad.

–What to prepare: Bacon and/or sausage (a pound or more).

Difficulty level: High. (It’s hard to avoid the popping grease globules that fly out at you from every direction!) Just remember to cook it at a lower temperature and your arms will thank you.

How to store: After the bacon or sausage is completely cool, again turn to those trusty Ziploc bags and store in the freezer for months (use your own discretion as to the shelf life—it will at least keep a couple months, permitting it doesn’t get freezer burn.)

Uses: Besides eating it the day you make it, bacon and sausage can easily be re-heated in the microwave (about 30 seconds for bacon; a little longer for sausage) at a later date. It is way better than that pre-cooked bacon you can buy at the grocery store, and you can use it for a variety of meals: BLT sandwiches, grilled cheese with bacon, bacon cheeseburgers, tasty real bacon bits on your salad, turkey club sandwiches, bacon cheese fries, a quick breakfast….just to name a few. (I’m not a sausage fan, so I’ll let you be creative in deciding what you can do with that.)

Try out this recipe:

Green Beans with Bacon and Onions

2 cups frozen, uncooked or partially cooked, green beans

2 slices pre-cooked bacon, chopped

¼ cup chopped onion

Salt and pepper to taste

2 tbsp. olive oil or butter, for cooking

• In a medium skillet, place green beans and onions in the olive oil or butter and cook on medium-high heat, stirring occasionally, for approximately 10 minutes (until beans are crisp-tender and onion is soft).
• Meanwhile, pre-heat bacon in microwave for 30 seconds and then chop.
• Add chopped bacon to the green bean mixture and stir.
• Continue cooking for another 2-3 minutes, stirring occasionally, until all ingredients are hot.
• Season to taste with salt and pepper.
• Serve immediately.

Do you have any tips for making a quick meal?

Stephanie is an English graduate student at George Mason University who loves her family, friends, and dogs. When she’s not going to class or bartending, she enjoys reading, watching movies, and snowboarding.