America’s Test Kitchen has a new book coming out featuring all means made ahead of time! From slow cooker fare to freezer meals, and left over reinvention, this book is hands down handy!
Dish Count : 1 Slow Cooker, 1 Cutting Board
Having a husband working night shift is weird. Our schedules are all wonky and we are turning dates nights in date breakfasts, actual breakfasts into dinners, and don’t get me started on basically never sleeping next to your husband again. The plus side, I guess, is that I can no starfish across the bed again instead of being pushed off of it. But it still sucks.
So while we are working on this new life cycle reinvention, we’ve had to get creative with meals and start planning better. My friends at America’s Test Kitchen have just come out with a new cookbook all about The Make Ahead Cook.
This book has saved my bacon already and I’m going back for more. There are eight strategies for make ahead meals that you can’t beat, from slow cooker recipes like this ramen, to freezer meals, and ways to make a BIG dinner and then utilize all the leftovers in completely new creations (my favorite).
And if you’re like Ben and I, we thrive on doing one shopping trip for the week and creating new meals out of it. The Make-Ahead Cook has a whole section on 1 Grocery Bag, Three Meals that is totally genius.
For my first recipe out of the book, I went with this Slow Cooker Japanese Pork and Ramen Soup. I’ve recently been sucked into a new TV show called Mind of a Chef on PBS that follows a David Chang from Momofuku and his endeavors in all things food, particularly his favorite ramen! From there, I was inspired and wants to test out the flavors of this slow cooker version. It did not disappoint! It’s so rick and full of flavor, I’m making this again asap!