Monday, February 15, 2010

A call for recipes

Thanks to all those who posted cookie recipes. I will copy and post them in individual posts so they will be searchable under my labels. I loved getting all these new ideas. Since I am running low on new ideas myself, I am asking all of you to help me out. Please post your favorite freezer cooking recipe that you have used in the comment section on this post. No free gift cards to give away this time, but it will really help the variety on this site. I will copy all comments into new posts. I need some new ideas to try in a week or two when I start filling my freezer. Thanks.
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4 comments:

  1. HeatherFebruary 16, 2010 at 10:40 AM

    I love to make Pesto and freeze it for the year. We always have a huge basil "bush" and I love to get the most out of it. Here's a post from my blog with the recipe as well: http://dancetocreate.blogspot.com/2009/08/pesto-recipe-revisted.html

    Pesto Recipe:
    3 cups of fresh basil leaves
    1/2 cup olive oil
    3-4 cloves of garlic
    1/2-3/4 cup fresh grated parmesan cheese (we did half mozzarella to cut the cost)
    1/4 cup pine nuts (we also did some with almonds)
    optional: 1/2 cup fresh parsley - we didn't add this

    Mix in food processor or blender until pureed. Eat fresh or put 1/2 cup - 1 cup in freezer bags and use all year.

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  2. PamFebruary 17, 2010 at 2:14 PM

    I have a few teenage boys who are always hungry when they come home from school and late night activities. I discovered that by making my own freezer burritos, they have something quick and filling to make.

    Here's the recipe that I adapted mine from. I usually can get a lot more than 40 with this recipe. It's very basic, but when you cook them up you can add any topping to it you want.


    Beef and Bean Burritos
    (from "Fix, Freeze, Feast" by Kati Neville and Lindsay Tkacsik)
    Make 40 + burritos

    1 warehouse size tray (about 6 lbs.) lean ground beef
    1 cup taco seasoning
    3 cups water
    40+ ten-inch tortillas
    4 (28 oz) can refried beans

    Brown beef in a large stockpot over medium hear until no longer pink, about 20 minutes. Drain and discard fat. Add the taco seasoning. Stir in water and simmer mixture over medium hear for 20 minutes, or until the liquid is almost entirely evaporated. Cool.

    Spread 1/4-cup ground beef and 1/3 cup refried beans on each tortilla. Wrap burrito-style and then wrap each one individually in foil.(I just stick each one in a fold-oven sandwich bag.) Divide burritos into gallon-size freezer bags.

    Seal and freeze.

    To cook:
    Thaw in the refrigerator or reheat them straight from the freezer.

    Microwave: frozen about 2 minutes.

    Oven: bake in foil at 375 for 30 minute if frozen.
    300 for 30 minutes if thawed.

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  3. PamFebruary 17, 2010 at 2:19 PM

    Here's another one my kids like.
    It's also from Fix, Freeze, Feast

    Chicken Curry
    Makes 3 entrees, 4-6 servings each

    1 warehouse tray (about 6 lbs.) boneless, skinless,
    chicken half-breasts
    1 cup butter
    2 cups chopped onions (about 2 medium)
    1/4 cup curry powder
    2 Tbs. minced ginger
    2 Tbs. minced garlic (about 18 cloves)
    2 Tbs. sugar
    2 Tbs. chicken bouillon granules
    2 tsp. salt
    1 cup flour
    4 cups water
    4 cups milk
    2 Tbs. lemon juice
    3 one-gallon freezer bags, labeled
    Also can add:
    carrot pieces, green or red peppers

    Rinse and trim chicken as desired. Cut chicken into bit-sized pieces and cook in a large skillet over medium heat. Remove from hear and cool. Divide cooled chicken evenly among freezer bags.

    While chicken cools, melt butter in large saucepan over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add curry powder, ginger, garlic, sugar, bouillon, and salt; cook, stirring, for 2 minutes. Add flour and cook, stirring, 2 minutes longer. Mixture will be like a paste. Gradually add the water and milk; cook, stirring constantly, until the sauce has thickened. Whisk to make a smooth sauce. Add lemon juice only after sauce has thickened. Cool Sauce.

    Divide cooled sauce evenly over the chicken in freezer bags.

    Seal and freeze.

    To cook:
    1. Completely thaw one entrée in the refrigerator.
    2. In a large skillet over medium heat, bring the chicken and curry sauce to a simmer and cook until heated through. Do not boil.
    3. Serve curry over your favorite rice

    Accompaniments for Curry:
    Top with any of the following: toasted coconut, toasted almonds, fresh apple pieces, pineapple tidbits, raisins, dried cranberries, chopped scallions, mango chutney, hot chili paste and/or sweet chili sauce.

    (I warm this up in the crock pot)

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  4. edeenutFebruary 25, 2010 at 9:40 PM

    I don't have recipe to share, but I have a freezer tip I learned from my sister that has saved me time and money. I like to cook my own beans and try not to use the canned beans from the store if I can help it. So after cooking a large quantity of dry beans I will put 1/2 - 1 cup in the small "snack" baggies. Then I put about five or six of the snack baggies in a quart size freezer bag. Then when I need beans I pull out a small baggie and thaw it.

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