Because I leave the house at 5am and often don't get home until 5pm on workdays, I have mastered the art of FAST, primal, yummy dinners. I keep my chopped onions in the freezer and then just dump the amount I want into whatever I'm cooking. By this method, I only have to chop onions once every three weeks or so, and that's a weekend task. I also chop hot peppers (chili, anaheim, serrano, etc.) the same way: a bunch at a time and then freeze them. I can make "all day simmer" chili in half an hour!
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