Vacuum, Freeze, Cook

Yesterday, we discovered this little hand pump you use with special Ziploc freezer bags to create a vacuum seal. The little system was under $5, so entirely worth it in my book. It also seems that because you suck the air out through a little hole and zip and unzip like usual, the bags are also probably totally reusable unlike most vacuum sealing stuff. This meant that I had an opportunity to cook and freeze vast quantities of food. So I did. Yesterday, I made at least five pound of ravioli by hand, as in without a pasta maker. After five hours of rolling, I've determined I definitely need one. But, I now I have a ton of homemade pasta all frozen and ready to go for a quick meal. I used Martha Stewart's carrot pasta recipe and substituted as necessary. I ended up making spinach pasta and sweet potato pasta. I stuffed the spinach with feta cheese and more spinach; the sweet potato was stuffed with ricotta/mozzarella or sweet potato. It ended up being five bags with about 4-6 servings in each bag because The Breadwinner and I have little tummies so our serving sizes are pretty small.


Today, I made a bunch of single-serving pizzas with whole wheat pizza dough. They ranged from totally plain cheese pizza to spinach/ricotta/chicken/feta. This means that all together, this pile of food should provide about 30+ meals (or 15 if we're both eating). The ravioli just needs to be boiled, the pizza thrown in the toaster oven for about 20 minutes.

Part of my motivation was that I had an interview to work at a camp this summer, which means leaving the Breadwinner alone for seven weeks! It's just comforting to know that there's always something to eat no matter how busy she is.

My next mass freezing plan is burritos!