Day 6 of the A -Z Blogging Challenge

By freezing i don’t mean literally sitting wrapped in blankets with icicles hanging off your nose. I’m really not that mean…well, not all the time anyway.

I mean F is for Freezing your Food.

This has to be one of the biggest areas where wastage occurs and money can be saved.

I have always been a skint single mum. I have raised my three sons to adulthood almost single handed from the ages of 7, 5 and 3. They are currently 24, 22 and 20. I’ll be honest, i have no idea how i didn’t break them in the process, but we got there somehow and they are now my best friends.

But anyway, bringing them up and keeping their stomachs full was a pretty major task and one that i like to think i have excelled at, and that is mostly down to the canny use of the humble freezer and home cooking.

I have always batch cooked as well as buying reduced, on the date goods and frozen them. It is only in recent years though that i have acquired, in my opinion, my biggest money and time saving options which i still use regularly even though i am now down to only one son living at home and i really wish that i had known about them when the boys were younger.

The slow cooker and the soup maker. They both make large amounts, without much effort (i work full time and am studying for a Masters degree, i don’t have much spare time) and with virtually fool proof results.

I also find that if i am home alone for my evening meal, i quite often can’t be bothered to cook for one and that is when i reach for rubbish food or the cake cupboard. Having the ability to take out a home cooked frozen meal and just add some sort of carbs to it suits both me and my purse admirably.

The soup maker makes approximately four bowls of soup in about 20 minutes. At the weekend, i gather up whatever veg are lying forgotten in the bottom of my fridge, rough chop it, add a stock cube and some seasoning and press go. I then portion the finished soup into four plastic containers (the reusable kind) and pop them into the freezer. Soup for lunch for most of the working week sorted. Butternut squash and sweet potato with a bit of paprika is a particular favourite of mine but i quite often end up with random taste experiences such as ham, sweetcorn and mushroom, mushroom and carrot, leek and parsnip….and of course, just random vegetable soup…although it usually has mushrooms in it, i like mushrooms…

As for the slow cooker? I can give you any number of meat or vegetable dishes that can be cooked and then separated into containers and frozen for consumption on another date, but I have yet to find anybody else who knows that you can cook perfect jacket potatoes in a slow cooker. Just prick them, wrap them in foil as you would for the oven and bung them on low for about 8 hours. Bearing in mind that the slow cooker uses approximately the same amount of electricity as a normal light bulb that is not as excessive as it sounds. You then come home from work to yummy jacket spuds and all you need to sort out is the filling. My other trick with this is to cook a whole big bag’s worth and freeze in pairs what i don’t eat that evening. Then i just need to put them in the microwave the next time i want one or two for my tea, or i can take them straight to work to heat there. The possibilities are endless and have you seen the price of those frozen jackets in the supermarkets? Bet mine taste nicer.

Only thing to remember is to not freeze them still in the foil…it’s a bugger to pick it off a frozen spud, don’t say you weren’t warned!

Have a happy day.

Anita x