Cooking Q&A's, Videos, and Customized Recipes
with the Chefs of ChefsLine.
with the Chefs of ChefsLine.
I have volunteered to make meals for congregants at my church who may not have the time or energy to cook for themselves (due to illness or new babies). Our pastoral care team wants us to provide a balanced meal: meat or other protein, starch and vegetable. I plan to make some things like tuna noodle casserole, which will combine all three, but I’d also like to make some meals with the three components separate. I don’t have a problem with the meat and veg parts being reheated, but what about the starch? If I make smothered chicken, it can be reheated in the gravy, but what about rice or potatoes on the side? And what if I make meatballs or eggplant parmigiana? Is there a way to make spaghetti ahead so the recipient just has to warm it up? I don’t want to make extra work and dishes for those I am trying to help.
Melissa,
No problem. The starches are easily reheated in a microwave on high. Don’t freeze potatoes unless they’re coated with a sauce or mashed, otherwise they’ll turn gray, but you can easily freeze pasta and rice. The pasta should be slightly undercooked because it will cook further in the microwave. As for reheating meat, ground meat can be heated on high (meatloaf for example). But whole cuts of meat such chicken breasts or pork chops become tough when nuked on high. Instead heat at medium for no more than 4 minutes. The meat will be comfortably warm (not hot) but will remain tender.