After some online
research, I am trying something with both that tough-rind spaghetti squash and
some potatoes.
The potatoes: around the same time the other produce
(squash, apricots, etc.) arrived, a local food bank distributed to our
residents in this senior mobile home park. Among other things, I inherited a 10
lb. bag of medium sized white potatoes. Now, I rarely eat “white” these days
(it’s usually sweet potatoes), so I’ve been working on ways to preserve these
for the few times a month I use them. Yesterday I boiled 5 or 6 of them and
they are in the fridge for home-fries and other things. I might even take them
and shred them on my grater for a “bed” of hash browns (another online tip) for
my frequent veggie omelets.
Anyhow, my online research led me to realize I do not have
to individually foil-wrap the potatoes for the slow cooker. I just pierced each
one twice with a fork and rinsed them off. Ditto the tough squash. I plopped
them all in the slow cooker (no water added; a tight seal will create enough
steam, it said). To create a really tight seal, also per online research, I tore
off a square of foil and plopped it across the top before putting on the lid.
They are now cooking, low, for 10 hours.
Afterwards, I will eat the spaghetti squash over a day or so
and freeze immediately any I know I won’t use that fast. I will freeze the
potatoes, separated by wax paper squares or some way, to take out from time to
time.
I’ll let everyone know whether that helped with handling
that spaghetti squash.
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