If you are as worried as I am about how to feed your family with homemade healthy food during the water cut-off, you are at the right place.
- Get your groceries at the last minute so they are fresher and would last longer in the fridge
- Assuming your building has water tanks and will open the pipes at different hours in the day, set the alarms so you can make the most of these few hours
- Keep in mind any dish containing meat/dairy can be kept in the fridge for around 4 days, any dish with seafood/fish can be kept for 3 days and any dish with no ingredient of animal origin can be kept for a week. This is my rules of thumb but it may vary, best to trust your nose and your taste buds.
- Wash all your fruits and veggies and keep them in the fridge so they can last longer
- Start meal prepping on Monday.
- Prep some food you can use for different dishes. I came up with some ideas below
We have a small fridge so my motto will be space optimisation. I have also linked some of my recipes if that helps.
- Soups: cook the vegetables with a minimum amount of water and blend them. This way the batch won’t take too much space in your fridge or freezer. When you warm the soup, add the liquid – broth, water or milk and season with salt then.
- Salads: prep the following food and store them individually in a food container
– An animal protein: chicken breast/grilled bacon/boiled eggs/seared salmon. Keep in mind that they can be refrigerated for 4 days
|Quinoa salad with caramelised cherry tomatoes and pecan nuts on a bed of arugula|
- Sandwiches: you can use some of the above food
– Bread: sourdough bread/pita bread/flour tortillas
|Caramelising cherry tomatoes|
- Dips: if you prepare enough tapenade/hummus/tzatziki, you can serve them as snack or appetizer. Cut some raw vegetable sticks like carrot, cucumber, red bell pepper, jicama, and radish. Serve them on a plate with some crackers or slices of bread
Hummus with caramelised cherry tomatoes and kalamata olives
- Pasta sauces: I assume you will be able to cook your pasta. But if not, you can precook them. Serve them with the pesto sauce or the caramelised cherry tomatoes. This works also with noodles. For instance, stir-fry some chicken breast with minced garlic and ginger, season with some salt and soy sauce. Add some bok choy or baby spinach and other veggies of your choice. Drizzle with some sesame oil. And store this into a mason jar. On the day you’d like to serve a noodle stir-fry, cook the noodles in a large pot. Then combine the noodles with the chicken breast and the veggies. Et voila!
Chicken noodle stir-fry
- Quiches/empanadas/veggie patties and any food that can be eaten with your hands. NO plates or cutlery to wash hehe. Ideas of quiches you can make in advance are quiche Lorraine, salmon and spinach quiche, mushroom and chicken quiche. A few years ago, I found a very easy recipe of crust that is called the ‘Tupperware crust’. You can literally toss all the ingredients in a Tupperware and then shake it up until well combined. It’s clearly a cheat recipe but trust me, it’s so handy that it will become your go-to crust recipe. For a 30cm wide quiche/tart pan, you will need 185g of all-purpose flour, 75 g of melted butter, 75ml of warm water, a pinch of salt, ½ tsp of baking powder. In a salad bowl, transfer all the ingredients and mix well until you get a smooth dough. This dough is quite elastic and easy to work. Once into the pan, use a fork to make small holes in the crust so it won’t inflate during baking time. I recommend you to let it sit in the freezer for ~15 minutes before you blind bake it for 10 minutes at 180 degree C. This helps the crust not to melt during the baking time.
|Chinese version of empanadas|
|Zucchini and oat patties|