Coordinating batch cooking

IMG_1082Our fridge was getting . . . rather bare. T and I haven’t had the chance to go grocery shopping in ages, since we’re now on pretty much opposite schedules. But another friend, E, also doesn’t often have the energy to cook, and so we hatched the idea to cook a whole bunch of food together.

We made chicken stew, rosemary potatoes, and baked couscous. The nearly ten pounds of potatoes we made followed this recipeIMG_1083, and the other two will be going up following this. This worked really well for both of us, so I think it’s gonna happen every couple of weeks at least until the end of the semester. IMG_1084
Grocery List:

  • 2 rotisserie chickens
  • 10lb bag red potatoes
  • 1kg container of couscous
  • Large container of yogurt
  • family size can of cream of chicken soup
  • box of low-sodium chicken stock
  • carrots
  • frozen peas
  • head of cauliflower

Things I already had on hand:

  • olive oil
  • rosemary
  • other spices
  • water

We spent a couple hours cooking, mostly with the oven at 425°F, and then packaged it up and had food for the week. It was great.

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