With this definite fall-like weather in the #yyc, I really had the need to cook me up some cozy comfort food and keep some extra on hand in the freezer for a later time! Meal prepping and planning in advance are two key tricks to saving time and your headache during the week when you don’t know what to cook or lack the time. Some people don’t like to eat leftovers, and you know, I get it. But it doesn’t have to be eaten right away that week or even the next day! Why not try batch cooking instead and save some extra for the following week or two?
I like cooking spaghetti sauce in large batches. This way, I can have spaghetti, baked pasta or even part of a lasagna! Do you cook your own spaghetti sauce or do you buy it store bought? Do you think cooking spaghetti sauce is too hard? Let me give you an easy recipe to start and you can add or remove ingredients that you like!
What you can start with is a protein, it could be a ground meat, tofu or even lentils! To make my mine low FODMAP, it use a garlic infused olive oil and I omit the onions. Next, I add a mixture of whatever vegetables I’ve got in the fridge. Today, I used carrots, celery, mushrooms, peppers, kale and grape tomatoes. Add in a can of tomato paste and 1 large can of crushed tomatoes. Next, the spices! You can use an Italian herb mixture already done or add whatever you like. Today, I uses salt, pepper, oregano, thyme and 2 bay leaves. Options to add now are crushed red chili flakes if you want it spicy or even (what I usually do) is add about 1 cup of red wine. The alcohol in the wine burns off and leave the lovely flavours that the wine carries, plus it also helps give the amazing ruby colour! Yum!!
Do you do batch cooking? If so, what do you make? Leave a comment below!
I work as a Dietitian and definitely walk the talk. I love to cook and help people get back to being healthy again.