Food Prep Tips for Isolation
The truth is that I’ve been meaning to write this article for months. Food prep tips are helpful even in the best of times, when we’re happily going about our day-to-day lives. Now, however, everything is uncertain. No longer just a chore, going to the grocery store can even feel dangerous. Our minds are so full of anxiety that it is difficult to prioritize physical health and nutritional needs, especially considering the lack of routine. Planning our meals and snacks has therefore taken on an even greater importance.
I am sharing a couple of food prep tips which I have personally found helpful in the past, and that I think could be useful now. Although they may require some tweaking in the face of a pandemic, I believe that they can be helpful in feeding yourself and those close to you in these uncertain times.
- There is No Reason For Anything To Go To Waste.
Most fruits, vegetables, and dairy can be repurposed before they go bad. Are your carrots looking a bit peaky? Make a soup or a stir fry. Do you have fruit which is a bit mushy? Freeze it right away to put into smoothies, or cook it down into a crisp or compote. You can often save an ingredient about to go bad by cooking it, giving it a shelf life of several more days. The amount of time we are spending at home is an opportunity to think more creatively about the food we have in our fridges and freezers, and how we can use them in ways which minimize waste. You will also feel better knowing that you are doing your best to use what you already have.
- Your Freezer Is Your Friend.
If you’ve used your ingredients to make something and you’re afraid you won’t eat it all, you can freeze a portion. This is especially helpful if you’re only one or two people. Once you’ve made your food, let it cool, and then immediately freeze part of it for another time. This way you will have an easy dinner option for when you’re feeling overwhelmed, or closer to exam season. As a rule of thumb, food with more liquid, such as soups and stews, freeze well, as do baked goods. However, fresh vegetables which are not in soups tend not to freeze quite as well. For that reason, eat your steamed vegetables and stir fries right away.
- It Doesn’t Have To Be Perfect.
Stir fries, soups, and salads, as well as so many other dishes, can work with many combinations of fresh, canned, and frozen ingredients. For example, the wilted celery in your fridge, the can of corn that’s been there since Lord knows how long, and the soup cube in the back of your cupboard are the beginnings of a delicious and healthy soup. While you cook, try tasting it and adjust with any spices you have. As long as it tastes good, consider it a success!
I hope these tips are helpful as we navigate this uncharted territory. And remember—not every meal needs to be perfectly prepped and healthy for us to deserve self-respect! I am sharing a “recipe” below which I like to use as a guide for when I am trying not to waste vegetables. Enjoy and stay safe!
Everything-But-The-Kitchen-Sink Flexible Soup Recipe
This soup can basically be modified in any way and it will still taste good, as long as you add enough salt. If you add too much salt, just add more liquid or some potato. The base recipe is vegan, but you can definitely add chicken or beef, or even a parmesan rind, for more protein and/or flavour. I suggest adding the carbohydrate separately, as they tend to absorb liquid. The base of onion, carrots and celery is classic for this type of soup, but can be substituted with extra broth or consomme in a pinch.
Ingredients
- 1 onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 or 2 cans of tomatoes
- Stock (any kind) or consommé powder mixed with water
- Salt and pepper, and optional Italian seasoning or oregano
- 1 can of any kind of legumes, such as chickpeas, lentils, red kidney beans, etc.
- Any other vegetables you have, such as zucchini, potatoes, broccoli, mixed frozen vegetables, etc.
- Bite-sized carbohydrate, such as barley, small pasta, or rice, prepared separately
Steps
- Sauté the onion, garlic, celery, and carrot until sweating—make sure not to burn the garlic.
- Add all other ingredients except the carbohydrate and bring to a boil.
- Reduce heat to a simmer and cook until vegetables are tender, about 30 to 45 minutes. In the meantime, prepare your carbohydrate of choice.
- To serve, put some of the carbohydrate in the bowl and ladle the soup over it.
The soup can be frozen.
