How do you cook for such a large family?
Saturday, January 28th, 2006
I (Wendy) wish we had industrial size everything, but we don’t. We have a standard stove and a modest sized kitchen. We do have extra large novelty items like a 20-qt. soup kettle, an electric roaster that can easily fit a 20-lb turkey, a Kitchen Aid, two refrigerators and a 15-cubic foot chest freezer.
Chris and I used to do Once a Month Cooking. We did it for 7 years straight, but lost interest when we moved to Colorado (no particular reason why; we still highly recommend it). Even so, we frequently cook several servings at once and freeze the extra. This cuts down on the need to cook afresh everyday. It also disciplines me and helps keep my shopping costs down.
I have three meals that I almost always cook during the week: tacos, soup and sandwiches. This knocks out nearly half the week, they are inexpensive meals, and I can always count on them. The other four days I (or more often my oldest daughter at home, Cynthia) can be a little more creative. Nevertheless, whatever we eat, cost efficiency is always our top goal.
January 30th, 2007 at 12:07 pm
I would love to know what types of soup you are making? Actually any tips on meals would be great! I do have a large freezer, and I love to store a few months worth of meat in there. Do you make your own bread? I do make my own bread, pizza dough, etc but currently I’m not grinding my own wheat. I’m still saivng for a Nutrimill.
Blessings!
[I put this in the queue for our FAQ section...thanks!]
August 7th, 2007 at 4:39 pm
Michelle,
One of our favorite soups is a nice, warm lentil soup. We freeze about half of this recipe for another “quick meal”.
Also, lentils are really packed with proteins and vitamins and aren’t as gassy for babies. Our littlest LOVES this soup.
In a stock pot, put a bit of olive oil, crushed garlic, and some diced ham or bacon. Cook until brown and then add chopped onion (to your liking), finely chopped leek (about two cups), six chopped carrots, and salt/pepper. Cook until the onions and leeks are translucent -stirring as necessary. Once you’ve done that, add four-to-five cups of water and a couple of Knorr’s boulion (sp?) cubes. Add three cups of dry lentils. Cook until the lentils are soft. Serve with biscuits or french bread.
Other than that, vegetable soups are easy to make.
We make our own bread…there’s a great bread site at http://www.thefreshloaf.com
February 8th, 2008 at 7:32 am
Michelle,
I have a vegetable beef soup that my Mother always made.
She used an inexpensive cut of roast, and trim away the fat and cubed it. In a large stock pot, she’d add 5 quarts of water (maybe more), the meat, about two pounds of carrots peeled, and chunked, 8 to 10 potatoes peeled and cut up, several stalks of celery sliced, and 2 large onions cut up.
Add 2 tablespoons of salt, and 2 tablespoons of black pepper. Bring to a boil, and let simmer for 3 to 4 hours.
Per the directions on the Bisquick box, she would make drop dumplings on top. This was so wonderful on a cold wintery day.
Peg Bennet