Hi all! I'm new here!My name is Gary and I'm from London, England.I've just started a new fresh food bar venture in the capital.The big dream is to have lots of busy commuters eating well and feeling great. I was fed up of having the option of stodgy sandwich or fatty pasty on my lunch breaks, so I decided to do something about it - I created Chopd.It would be great to chat to you all about your recipes and foodie tips - I'm sure I can find no end of inspiration from you guys!I've also started a blog, which has recipe and good food ideas, as well as video tutorials and wellness advice. Plus lots of info on Chopd!Here's to a healthy and hearty New Year!Gary :D
Lorraine,This is great!!! Everything you have put out has been wonderful. I need to save all this as I haven't had a chance to check it all out, there is so much!! :lol: Did you know I lived in AZ. for a long time. In Sierra Vista. Two of my sons currently still live there.Love,Becky :D
During your "Game Day Plan" portion of the class, maybe show everyone how to go through the recipes, pre-wash or peel or chop items that can be done ahead. Also things like making out a list of the order to do things in.Something like, if they're making a big batch of spaghetti sauce, they could start it the night before cooking day in their slow cooker if they have one. The next morning when they get out of bed it will be cooked nad ready to cool and package for freezing. Utilizing slow cookers for things like this can be a big help in saving space in the oven and on the stove top for other items.Also, while one item cooks in the oven, for instance, they can be prepping the next dish for cooking. They could save packaging all the "dump" recipes for last, while they're waiting on the last cooked items to cool. They should schedule break time and lunch time in their plan to be sure they get a few minutes to rest and clear their head so they don't burn out on the idea of OAMC. Also, cover space constraints from the perspective of having room for dishes to cook before packaging. This can also restrict the order you cook things in. Another is to give yourself time to thoroughly plan out your OAMC. Leave time to dig out or search for recipes, make your grocery list, plan your cooking day, etc. If you choose to include methods such as "make two cook one" you could discuss this as a good way to try a new recipe to see how well it freezes. That is the method I'm using for a lot of my upcoming OAMC session. I have several recipes that I'm not sure we will like after being frozen, thawed, and reheated or cooked. In the packaging section, remember to include the disposable aluminum pans as an option for things like casseroles and lasagna. If participants are concerned about being eco-friendly, you can mention the fact that they are recyclable, or you can line them, fill them, freeze them, and then pop the dish out and package in freezer bags, cling wrap, freezer paper, etc.