Shelf Cooking Part 2

If you missed my first week of shelf cooking, check out the post here.

My second week of shelf cooking did not go nearly as well as the first week. We started off the week with chicken tikka masala which my husband and I enjoyed. The kids had some random fried rice here and there and I cooked a pork dish. We did a meal of frozen dumplings and Costco pizza. We also had leftovers to finish from when my husband's parents came to visit. So week two was more of survival mode and eating whatever we could. 

This is an older photo from a previous time I made chicken tikka masala.
When you're shelf cooking you have to forego the scallions and cilantro.

By Thursday and Friday, I had done some grocery shopping again so I could cook some more dishes. On Friday, I was also bringing friends a meal for their meal train so I made a double batch of everything so we would eat the other half at home. Great way to motivate you into grocery shopping and cooking: cook for someone else! 

We ended the week with sushi since I was going to be in the area of our favorite sushi restaurant during dinner time. I placed an order over the phone and picked it up on my way home. 

Let me be honest. Shelf cooking the first week was fun. It was exciting and "cool" to be cooking from things we had at home. It felt like the most efficient way to be lazy. The second week? Not so much. If you ever shelf cook, don't do it two weeks in a row, and don't do it for longer than a week. 

We're slowly returning back to a normal routine of grocery shopping and meal prepping again, but shelf cooking for two weeks was an eye-opening experience.

Shelf Cooking

Last week, we had a friend over for lunch on Sunday and we ended up talking for the entire afternoon. We really enjoyed our time with our friend, but unfortunately, it meant I lost my day to do my weekly cooking preparation. 

I was too lazy to go grocery shopping after that so we ate an entire week of meals planned through shelf cooking. Shelf cooking is defined by cooking with ingredients you already have. For me, that means using frozen meats, frozen vegetables, canned vegetables, or refrigerator staples. I did go to the grocery store during the week to pick up some staples such as milk, eggs, and bread, but I actually didn't buy any other fresh vegetables to cook the dishes we ate throughout the week because I didn't need any.

The first week of shelf cooking, I made:

1. Pesto: dry pasta, pre-made pesto I make myself and save in jars in the fridge, olive oil, canned chicken (optional)

2. Chili: dry beans, canned tomatoes, onion, frozen ground beef, spices

3. Seafood omlettes: eggs, frozen mussels, frozen shrimp, spices

4. Asian vermicelli (very similar to 蚂蚁上树): mung bean noodles, frozen peas, frozen ground pork, eggs, frozen shrimp, sauces and seasoning

5. DIY lunchables: pepperoni, cheese cubes, crackers

6. Homemade pizza: pizza dough yeast, pepperoni, shredded cheese, spaghetti sauce, Italian seasoning

This was my first time doing a full week of shelf cooking and it turned out great! This is a far cry from what you typically think of as last-minute meals: PBJ, instant noodles, canned soup. We did have an occasional meal here and there with supplemented frozen food such as frozen dumplings or frozen Cane's chicken (we buy a tailgate, freeze it, and reheat in 6-8 pieces at a time for a meal. They're delicious reheated when you reheat them properly!) But our shelf cooking week was quite successful. 

This is mainly possible due to keeping certain things on hand at all times. 

In the pantry, this includes things like pasta, pasta sauce, canned tomatoes, dry beans, and dry Asian noodles. In the refrigerator, I stock items like cheese, pepperoni, or eggs. For the freezer, this includes almost anything: frozen meats, frozen seafood, frozen vegetables, I even keep frozen butter and sometimes frozen bread. Covid taught me a lot about how to freeze foods to save for later. 

There were a few fresher staples I used which included onions and potatoes. These are fresh vegetables which have a longer shelf life when stored properly. So this allowed me to use them in the dishes I mentioned above without having bought them specifically for this week's menu. I even made homemade French fries in the oven to go with our frozen Cane's!

If you've never tried shelf cooking before, or never shelf cooked for this long, I hope reading about my menu for the week has inspired you to be more creative even on weeks when you don't grocery shop :) 

Stay tuned, we're having another partial shelf cooking week! I'll be sharing how we did it a second week in a row while still cooking a variety of food!