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Originally Posted by blondebritbrat17
Oh Tomato- Thanks for the suggestions.. I'm clueless on knowing what is okay to freeze though and how long it can be left in there since I basically had to teach myself to cook and what I first learned by just watching my mom cook while I was growing up was SO not healthy and was mostly fried so I've had to learn how to cook HEALTHY.
Don't worry, you will learn as you go. One thing that is NOT okay to freeze are potatoes - they go completely mushy when defrosted.
I tend to make a lot of soups, as I put tons of veggies in them. Most of my soups don't have any meat and I use finely grated veggies (such as celery root and parsley root, my faves) in them because they thicken the soup and no flour/corn starch/roux is needed for thickening.
Some of my soups are so thick they are more like stews. Lentil and bean soups are great. A lot of my soups are of the "whatever was in the fridge" kind; one doesn't really need a recipe for a soup. I also love pumpkin soup with roasted red peppers - yummy, very filling and healthy at the same time.
Also, I always add finely grated veggies to meatloaf (usually a big finely grated carrot and an even bigger finely grated parsley root) - it will add volume and it's cheaper than meat.
Internet is awesome for recipes - you can google anything - no need to buy cookbooks. My favourite site is
Epicurious.
Good luck with everything!