More Cooking

I'm loving that I've rediscovered the cooking mojo. Although I am rapidly running out of room in the freezer(s)! Today I've made a batch of super yummy pumpkin and carrot soup and I've tried something a little different that I came across on Pinterest when I was looking at some slow-cooker recipes. One of the links I followed led me to this post.

Rather than (or perhaps, as well as) freezing the finished dish there seems to be a bit of a move towards freezing everything at the beginning of the process. Basically you chop up all of your ingredients, chuck them all in a big freezer bag, seal it up and throw the whole lot in the freezer. Uncooked. Then when you want to cook it you simply move it from the freezer to the fridge the night before, and in the morning pop it into the the slow cooker to cook away all day long. How simple does that sound?

Look I know the slow cooker makes life a whole heap easier but, for me, this is even better. We've been making use of the slow cooker now that I finish work and get home so much later and it's been a life saver. But I'm still running around the night before or, even worse, that morning, chopping everything up. This way I can do all the chopping when I have spare time on the weekend or my days off and not have extra stuff to get through when I'm already rushing around. And what's even better than that is that I can make as many meals ahead of time as I want and cut down even more on the work.

I've two lots of Beef Goulash in the freezer - one for this week and one for another time. I'll let you know how it turns out.