Autumn batch cooking
We’ve had some pretty crappy nights’ sleep lately. It’s made me verrrrrry sleepy during the day. And then we get to supper time and I can’t be bothered to cook, and I have no idea what to make for the two kids or for myself, so we end up eating the same thing a lot. There’s nothing wrong with that – we still don’t eat too badly. But lack of current brain power means I need more stuff in the fridge that I can just eat without having to think too much about it.
So, I’ve started doing batch cooking again. When I think about batch cooking, I have to admit it makes me go “ugh, really?”. But spending a small amount of time doing a bit of food prep really does save SO much time in the long run, I really need to remember that.
So this weekend I got a bunch of autumnal (ish) ingredients, and did a big old roast. Pumpkin, butternut squash, courgettes, sweet potatoes…. all went into the oven for an hour and came out cooked and delicious. I boxed most of it up, froze some of the pumpkin, made some butternut squash porridge fingers for Beatrice, and will be dining on sweet, tasty vegetables all week.
The question now is… what should I make with the cooked bits? I made an awesome vegan pumpkin cheesey pasta, I’ll CLEARLY have some kind of a wrap, I will probably have a spelt bowl with the squash, Beatrice will eat the sweet potatoes as they are, Theo will turn his nose up at all of it… What else should I make?