The days are getting shorter and ads for school supplies are multiplying: all signs that back-to-school season is just around the corner! After laidback summer days, it’s time to start planning a return to routine. Here are our top tips for easing into fall.
Cooking on the BBQ makes back to school simple
Do you associate grilling with summer weekends? Well, know that it’s also great for weeknights. Not only does it help prolong the summer fun, it also means fewer dishes to wash! Here’s how to optimize your BBQ meal prep.
Meal prep in the blink of an eye!
Meal prep is even easier when the BBQ is involved. You just need a minimum of organization to quickly prep your weekly lunches . . . leaving you more time at night to catch up on your favourite TV series!
Once you’ve marinated your protein (pork tenderloin, extra-firm tofu, chicken breasts, salmon, or beef flank), grill it on the BBQ, placing the protein that requires more cooking time on the top grill. The advantage? You’ll be able to cook different proteins at the same time, for a variety of meal possibilities. Once cooked, slice your protein and add it to pasta or quinoa salads, sandwiches, or gyros. You’ll save loads of time, we promise!
Eating more veggies is child’s play
Use this time to grill a selection of vegetables, too. You’ll be able to use them in your weeknight meals, in your sandwiches, or in a homemade vegetable lasagna. Zucchinis, peppers, onions, and portobello mushrooms are all great grilled on the BBQ.
The freezer: your ally on busy weeknights
A good way to simplify your weekly meal prep is to freeze certain ingredients. That way, on busy weeknights, you can grab your frozen items and toss them into your favourite recipes. But be careful—you can’t just freeze food however you please! There are certain guidelines to follow for optimal results.
Blanche vegetables before freezing them
This process is crucial for preserving the enzymes that keep vegetables fresh. The principle is simple: wash your veggies and plunge them in boiling water for a few minutes. Then, strain them, let them cool, and store them in the freezer.
Use your leftover fresh herbs
Have a bunch of leftover fresh herbs? Transform them into pesto and freeze for future use. Want a handy trick? Freeze your pesto in ice cube trays, that way you’ll have individual portions to toss into your sauces, marinades, and soups.
Freeze for ease
Grilled peppers: To make your life easier, grill them on the BBQ and freeze in individual portions. Great in pasta, quiches, sandwiches, or as a pizza topping.
Italian tomatoes: Blanche them, then remove the skins and seeds before storing them in freezer bags.
Fresh fruit: simply lay them out on a baking sheet, freeze for an hour, then transfer to a freezer bag. Perfect for smoothies, muffins, compotes, and desserts.
To freeze or not to freeze?
Dairy products: You can freeze any type of cheese, except soft rinds. Butter freezes well, as does cream and milk.
Bread, cakes, pancakes, and cookies: All these sweet treats can be frozen, as long as you store them in an airtight bag.
Eggs: Raw egg whites can be frozen for up to nine months.
The freezer isn’t their friend . . .
Don’t try freezing mayonnaise—its texture will become gelatinous. As for potatoes, their starch content means they don’t tolerate the freezer very well.
These little tips should help give you the push you need to start back-to-school season on the right foot!
