By Caroline Bujold
October. Month of comfy sweaters, favourite scarves, colourful landscapes, Halloween, Thanksgiving (in Canada anyway) and of course the harvests and a few more weeks of outdoor farmers’ markets.
Cooking a proper meal at night is not always something I look forward too and the last minute meals can be hit and miss. So a few friends and I have started to organize cook days.
In the process, we’ve discovered the wonders of “Freezer to Slow Cooker” meals – genius! We’ve done this a few times now and it’s so gratifying. We end up with tons of different ready to go meals.
It’s easy: choose a few recipes, buy food, get with friends, put some music on and have fun. Two to four cooks at a time seems to be the best, since you only need to double, triple or quadruple a recipe so everyone gets one of each. More than that and you might need a bigger kitchen and a bigger freezer (or you know … fewer recipes).
Lay out all your ingredients, cutting boards, pots and pans, etc., and go about it one recipe at a time. If you have lots of vegetables to cut, a food processor might speed up the process. Oh, and think about including a recipe you will eat that day.
Most recipes are slow cooker versions that are put in bags or containers and frozen. When you have no plans for supper, just take it out straight from the freezer in the morning and put it in the slow cooker, add a few ingredients as per indications on the bag, and then cook on low for 6-10 hours depending on the recipe.
It’s definitely worth the few hours spent preparing and cooking with great company: 11 different recipes and a whole lot of meals.
See for yourself.
Our recipes for the day included (with some links when we had them):
- Couscous with Vegetables and Chickpeas
- Italian Beef Stew
- BBQ Chicken
- Taco Soup with Whole Tomatoes
- Salsa Verde Pork
- Hot and Spicy Peanut Chicken
- Chickpeas in Curried Coconut Broth
- Baked Oatmeal Cupcakes To Go