“Thaw and Drain”: Slow Cooker Recipes for the Time Poor

One ​​of our favorite ways to use our precious time is to cook a fresh meal and pack a freezer bag of uncooked ingredients at the same time.

< p class="dcr- 3jlghf">For example, when making Mongolian lamb for dinner, you can also make a bag of uncooked marinade and freeze it. So when you know you won't have time to cook, you can defrost and toss the freezer bag in the slow cooker with little or no other preparation.

Then While slow cooking takes many hours, it only requires a little prep time earlier in the day. Plus, cooking meat, veggies, and gravy in one pan—like these recipes below—reduces dishwashing significantly.

How to defrost a trash bag

Thawing food safely is as important as preparing your food safely.

Remove your trash bag or leftovers from your freezer and place them in the fridge the day before you plan to cook them , at a temperature below 5 C. Make sure the contents are completely thawed before cooking.

Fruits and vegetables can be prepared and cooked from a frozen state, while raw meat should always be completely thawed before cooking.

Store thawed foods in the refrigerator for up to 24 hours, until you are ready to cook or reheat them. If reheating leftovers or frozen foods that have thawed in the microwave or on the stovetop, stir intermittently to ensure they have been reheated appropriately and evenly.

If you've baked frozen pies, lasagna or pasta in the freezer, make sure the middle is cooked through and at an appropriate temperature - you may need to allow more cooking time than if you were cooking them. cook fresh.

Never leave food to thaw on the kitchen bench or sink or anywhere other than your refrigerator. The outer layers of food can heat up quickly and breed harmful bacteria.

Mongolian Lamb

We suggest using more affordable lamb shank meat when readily available. As this dish is gently simmered, you can try different meats with equally good results: chicken thighs, beef rump or sirloin, or even pumpkin for a vegetarian option.

Preparation 10minCooking 3h For 4 people (plus a drain bag for the freezer)

500g lamb shank meat, cut into strips of 2 cm 2 tbsp corn flour ¼ tsp Chinese five spice 1 brown onion, thinly sliced 2 garlic cloves, crushed 3 spring onions, finely chopped, plus extra for serving 2 tbsp salt-reduced soy sauce 60ml hoisin sauce 2 tbsp Shaoxing rice wine or mirin 1 tbsp brown sugar ½ tsp sesame oil (optional) Steamed brown rice (or rice of your choice), for serving Cooked Asian greens steamed, for servingSeeds toasted sesame seeds, for serving (optional)

Place the sliced ​​lamb in the bowl of a slow cooker. Sprinkle with cornstarch and five Chinese spices and toss to coat well. Add all other ingredients except sesame oil. Pour in 180ml of water and stir to combine the ingredients and submerge the meat.

Cover and cook over low heat for three hours. Check that the meat is tender and the sauce has thickened, and cook for another 30 minutes if necessary. Stir in sesame oil if desired.

Serve with rice and steamed vegetables, and sprinkle with sliced ​​spring onions and toasted sesame seeds if desired .

To make a dump bag, double your ingredients and place half in an airtight container or freezer bag with the air expelled. Freeze for up to two months, thaw as needed and follow the recipe from the first stage of cooking. Leftover Mongolian lamb can be stored in the refrigerator for up to two days, or frozen individual portions in airtight containers for up to two months.

Butter Chicken

Preparation 25 minCooking 2-4 hours (depending on slow cooker setting)For 6 to 8 people