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I try and keep the meals as simple as possible without tasting bland.
Andrew Purcell; Carrie Purcell
Even though I live in a small apartment with just one other person, I keep a stockedpantry.
Frozen food lasts for months, which means fewer trips to the grocery storeandless waste.
To keep food waste to a minimum, I try and store as much in my freezer as possible.
Andrew Purcell; Carrie Purcell
I eat a lot of chicken.
Specifically, I eat a lot of chicken thighs.
They’re usually cheaper than breasts, and I think they taste better.
Andrew Purcell, Carrie Purcell
(it’s possible for you to also portion them individually if you want.)
Another great thing about bone-in, skin-on chicken thighs is that they’re perfect for single-skillet dinners.
But raw salmon also turns fishy in the fridge really quickly.
Andrew Purcell; Carrie Purcell
Since then, I’ve been using them in countless different waysmy favorites of which are listed below.
Did I feel ridiculous carrying a dozen mushy bananas to happy hour every Friday?
Was it worth it?
Andrew Purcell; Carrie Purcell
If Im baking with them, I microwave them in 30 second intervals to thaw.
(Here’s a chart that shows how to cook every whole grain perfectly.)
Because it can keep in the freezer for a whole year, I almost always have some stored away.
Andrew Purcell, Carrie Purcell
If I’m planning ahead, I’ll thaw the single-serving bags in the fridge.
So, I have the bakery slice the loaf for me (this is key!
In my freezer, there’s gallon-sized resealable bag that I use to gradually collect chicken bones.
Andrew Purcell, Carrie Purcell
(Now that I’ve typed it out, I see that it might seem a little weird.)
I’ll add them to the resealable bag in the freezer.
This way, each container will hold a little under two cups.
Andrew Purcell, Carrie Purcell
Soup and stew recipes often call for more than this, which means thawing a few containers at once.
One thing I always prefer to buy frozen, though, is shelled edamame.
The beans grow in a green pod that isn’t edible, and you could’t eat them raw.
Andrew Purcell; Carrie Purcell
To thaw, I boil them in a pot of salted water for about three minutes.
