Anham Mahna Posted February 18, 2013 Share Posted February 18, 2013 After a trip to Costco, I came back with loads of beautiful veg. Thing is, I'm worried that if I don't pre-cook them all, they'll do what veg usually does in my fridge: sit there and rot until I throw it out. I own Well Fed, and love the concept of the Sunday Cookup. But for some reason, despite having read the bit more that thrice, the concept still eludes me. How is it done, again? So I come for advice. Here's the stuff I bought from Costco. Can I cook it up all now, and reheat later? Or which veg requires cooking and then immediate eating? Baby Bok Choy: a plastic box full of the beauties. Should I clean/steam these all at once, then put away and reheat as needed? Broccoli Florets: steam now, reheat later? Brussels Sprouts: I absolutely love Brussels Sprouts, but only when they're nice and crispy out of the oven. So I think I'll just cut these all now, then bake as needed/desire. Bell Peppers: Might just leave these and cook as needed, as I may want them whole/stuffed one day and chopped another. French Green Beans: steam as needed or just steam all now and reheat later? Random question: I bought the most beautiful, succulent, flavorful red globe grapes. These are ok Whole30, right? I hope so, b/c I have been enjoying them. And without, surprisingly enough, the usual gas and bloating that accompanies grape eating. Hurrah! Thanks for any advice! Link to comment Share on other sites More sharing options...
MrsStick Posted February 18, 2013 Share Posted February 18, 2013 Can't help you on the bok choi, but definitely cook your broccoli now. It reheats fine! Bell peppers...if you're worried about wanting them in different ways this week, you could cut the tops off and pull out the seeds, etc. Or you could halve them and freeze - if you're sauteeing them anyways, you won't be able to tell and/or you can stuff a half pepper! Green beans are fine cooked and reheated. Last week I made 2 lbs of green beans and mushrooms and ate them all week. Quite delicious! My problem with day-long cooking is that, well, I don't like cooking all day. I do most of my cooking in a two or three day period, so they're mini cookathons instead of a full day of cooking. Link to comment Share on other sites More sharing options...
Susan W Posted February 18, 2013 Share Posted February 18, 2013 Anham, you have it exactly right as far as the pre prepping the veggies go. Sometimes I roast up the broccoli, but like you suspected with brussel sprouts, they don't stay crisp so I just steam them. I always steam saute a bunch of bok choy and nappa cabbage. I even like it cold with coconut aminos and aleppo pepper on it. Link to comment Share on other sites More sharing options...
Anham Mahna Posted February 19, 2013 Author Share Posted February 19, 2013 Green beans are fine cooked and reheated. Last week I made 2 lbs of green beans and mushrooms and ate them all week. Quite delicious! Some awesome advice, MrsStick! You've inspired me! How did you cook your green beans? I haven't used these often in the kitchen, but at $5 a huge bag, I couldn't resist! I don't mind day-long cooking. In fact, I'd much rather do everything at once, then reheat, than cook every day. I get so lazy, it is unreal! Link to comment Share on other sites More sharing options...
Anham Mahna Posted February 19, 2013 Author Share Posted February 19, 2013 Anham, you have it exactly right as far as the pre prepping the veggies go. Sometimes I roast up the broccoli, but like you suspected with brussel sprouts, they don't stay crisp so I just steam them. I always steam saute a bunch of bok choy and nappa cabbage. I even like it cold with coconut aminos and aleppo pepper on it. So, I have one of those big pots with a steamer insert. If I put the bok choy in there, with some water at the bottom, that's steaming them, right? LOL. That's how I cook my broccoli, but I never thought to do that with other veg. And when you steam your BS, do you leave them whole, or cut them in half? Thanks so much for these suggestions! Link to comment Share on other sites More sharing options...
Fenderbender Posted February 19, 2013 Share Posted February 19, 2013 Blanch,shock.... Best way( except for leafy stuff like bok choy). Large pot of rapidly boiling salted water.... Immerse veggy all the way ( not so much veg that it stops boiling so use a large pot). Set the color, about one min, then remove and immediately shock them in a large bowl of ice water to stop the cooking process..... That's the way every classically trained chef is taught.... Depending on the veg it will stay for several days/ week in the fridge, or you can portion and freeze Now you don't have to go to the culinary institute..... Link to comment Share on other sites More sharing options...
Roz Griffiths Posted February 19, 2013 Share Posted February 19, 2013 with sprouts, i shred them quite finely & then steam-saute them, then use them as a stir-fry type veg for breakfast. My kids & partner think i'm insane Link to comment Share on other sites More sharing options...
Susan W Posted February 19, 2013 Share Posted February 19, 2013 I'm lazier than Fender. I take my big flat all clad pan with a lid. I toss my veggies into a strainer and rinse them. Then I toss them (still wet) into the pan. Crank the heat, put the lid on and let them steam for 2-3 minutes. Then back in the strainer they go and I run cold water over them until cool. A quick shake to remove excess water and into a storage container they go. Broccoli, green beans and cauli take a minute or two longer to steam depending on the size. Link to comment Share on other sites More sharing options...
Anham Mahna Posted February 19, 2013 Author Share Posted February 19, 2013 Blanch,shock.... Best way( except for leafy stuff like bok choy). Large pot of rapidly boiling salted water.... Immerse veggy all the way ( not so much veg that it stops boiling so use a large pot). Set the color, about one min, then remove and immediately shock them in a large bowl of ice water to stop the cooking process..... That's the way every classically trained chef is taught.... Depending on the veg it will stay for several days/ week in the fridge, or you can portion and freeze Now you don't have to go to the culinary institute..... AWESOME!! Thank you! Link to comment Share on other sites More sharing options...
Martha Posted February 19, 2013 Share Posted February 19, 2013 You can also prep your veggies, like you plan to do with your brussels sprouts, so that cooking is easier/quicker. Slice peppers and store in a ziplock bag (squeeze the air out). They are ready to stir fry, saute or roast. Cut up broccoli into desired shapes/sizes and store until ready to steam. Link to comment Share on other sites More sharing options...
Fenderbender Posted February 20, 2013 Share Posted February 20, 2013 AWESOME!! Thank you! I forgot to mention that the blanch/ shock method only preps them for the final cooking / stir fry/ whatever stages.... If you want them fully ready, just cook until desired and then shock in ice water.... Link to comment Share on other sites More sharing options...
MrsStick Posted February 20, 2013 Share Posted February 20, 2013 Here's the green bean recipe I used. They were delicious! http://fastpaleo.com/green-beans-a-new-way/ Link to comment Share on other sites More sharing options...
Anham Mahna Posted February 20, 2013 Author Share Posted February 20, 2013 Fabulous! Thanks, MrsStick! I'll try that asap! Link to comment Share on other sites More sharing options...
aph Posted February 24, 2013 Share Posted February 24, 2013 Peppers are great roasted, and re heated throughout the week!! Link to comment Share on other sites More sharing options...
Jasperina Posted March 4, 2013 Share Posted March 4, 2013 Hi Anham, I have a great big roasting pan, and I cut up any variety of vegetables and throw them into the pan. I toss them with some olive oil and balsamic vinegar, a little salt & pepper. I roast it in a 375 degree oven until its done, usually a little over an hour. Turn frequently so they all get done. This afternoon I combined: 1 head cauliflower 2 onions Bulb of garlic 3 broccoli crowns 4 golden beets 2 red peppers 1 eggplant Handful of mushrooms I put them in my morning omelette and have them at lunch too. I don't mind eating the same thing for a few days, is it works for me. This big tray lasts us about 5 days. Link to comment Share on other sites More sharing options...
Callan Posted March 4, 2013 Share Posted March 4, 2013 Popping in to say that this is a great thread. I'm more into pre-chopping than pre-cooking, but of course it depends on the vegetable. Great ideas, guys! Link to comment Share on other sites More sharing options...
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