Like most people I am BUSY. Life is full with work, kids, cooking, cleaning, being a taxi etc. etc. As much as I enjoy cooking the daily grind of it still challenges me. To combat this my philosophy is to cook once and serve three times (as often as is practicable). Wed/Thu was the perfect example. I had a lunch meeting that required me to bring a plate. As always my family expected dinner in the evening (how presumptuous!) and I had to find lunches for Thu. San Choy Bau seemed like a fit for all. I did a huge base with all the veggies and sauce and then split it into 3/4 to which I added minced pork and 1/4 that I mixed with chopped prawns (for Max). I then made some GF wraps. Unfortunately I wasn't quite as organised as I should have been and forgot the bean sprouts. Oh well, I improvised and used some brown rice noodles to pad it out - missing the lovely crunch but ...
I rolled up a batch for the lunch meeting but made sure I had enough wraps for lunches the next day (big treat for the boys). For our evening meal I would have used lettuce leaves but they are out of season and expensive and measly. So I experimented and blanched cabbage leaves and used them instead. Perfect, no ripping and so big the boys could stuff kilos of filling in.
I rolled up a batch for the lunch meeting but made sure I had enough wraps for lunches the next day (big treat for the boys). For our evening meal I would have used lettuce leaves but they are out of season and expensive and measly. So I experimented and blanched cabbage leaves and used them instead. Perfect, no ripping and so big the boys could stuff kilos of filling in.
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The following day lunch was done. And devoured and appreciated ...
Do you ever cook for more than one meal?
Do you ever cook for more than one meal?
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