Argentina home cooking tips: weekly meal prep and potato‑peel reuse

A set of five recipes is presented for Argentine home cooks to prepare in a single session and store for the week. The dishes—a chicken vegetable stew, chickpea and chorizo stew, creamy baked rice casserole, pumpkin‑and‑leek tart, and a pork shoulder roast—are chosen for their ability to retain texture after refrigeration or freezing. Glass airtight containers are recommended for storage, with most dishes lasting 4–5 days in the fridge and up to three months in the freezer when portioned individually. Reheating guidelines suggest low‑heat simmering with a splash of water or broth for stews, and short oven or microwave heating for the tart and rice casserole.

Additional advice covers the reuse of potato peels, which contain organic matter, starch, and minerals. The peels can be added to home compost to improve soil fertility, provided they are cut small and mixed with dry material. They also serve as a natural rust remover for metal objects due to their oxalic acid content, optionally combined with baking soda for gentle abrasion.