Filling the freezer - Page 2

[mcacat]

Can someone share their bean/rice veggie burrito recipe with me?  That sounds wonderful. 

[Jaimee]

We make burritos all the time, though we don't freeze them.  But we also make this casserole that we have frozen (though it's so quick that it's one of our favorite go to recipes in a pinch) and then you just need to have tortillas and avocado around to spruce it up.

Rice and Bean Casserole

INGREDIENTS

• 1 C long-grain brown rice
• 1 can black beans
• 1 C frozen corn
• ¾ C Salsa (fruit salsa is best)
• 1 C cheddar cheese
• Salt and Pepper to taste

DIRECTIONS

1. Cook rice on the stove.
2. When the rice is cooked combine rice, beans, corn, and salsa in an 8”x8” oiled casserole dish.
3. Mix together and season with salt and pepper.
4. Top the mixture with the cheddar cheese.
5. Cover with foil and bake at 375 degrees for 30 minutes.
6. Eat with a side of avocado or in a tortilla. Add some fresh jalapeño for spice.

We also adore this recipe, though it is more time consuming.  It would freeze fine.  This one you'd want to cook fresh rice and have avocado around as well.  I'm SO excited for tomatillo season here!  We couldn't find them in MD at all.

Black Bean and Sweet Potato Enchiladas with Tomatillo Sauce

INGREDIENTS

Enchiladas

• 2 tsp olive oil
• 1 small onion, diced
• 2 sweet potatoes (or regular), diced
• 2 C cooked black beans with a little cooking water (or 1 can black beans)
• 2 C kale, chopped
• Sea salt and pepper to taste
• 2 C tomatillo sauce
• 10-12 corn tortillas
• 8 oz sour cream

Sauce

• 8 oz tomatillos (about 10), husked
• 2 serrano chilies, quartered lengthwise
• ½ small onion, chunked
• ¼ tsp Sea salt

DIRECTIONS

Preheat oven to 375 degrees

Sauce

1. Put tomatillos in sauce pan with enough water to cover them.
2. Bring to a boil, lower heat and simmer until they are a dull green, about 10 minutes
3. Drain and pureé in blender with remaining ingredients

Enchiladas

1. Heat oil in large skillet.  Add onion and sauté 5-10 minutes or until soft.
2. Add sweet potatoes.  Cover and cook about 10 minutes.
3. Stir in beans and greens.  Cover and cook about 5 minutes until greens are wilted.  Add a little water if necessary.
4. Season with sea salt and pepper to taste.
5. Cover bottom of 9”x13” baking dish with about one third of the sauce.
6. Place tortilla on flat surface, smear with sour cream and scoop a line of filling across the tortilla.  Roll tortilla and place in dish seam down.  You may need to heat the tortilla to make it flexible enough to roll.
7. Repeat until all filling is used.
8. Cover enchiladas with remaining sauce
9. Cover pan and bake 20 minutes
10.  Serve with brown rice and avocado slices

[karmamamaa]

I'm not too much of a freezer as we don't have a stand alone one but I like to make rich dishes like boeuf bourguignon or coq au vin to freeze for later. I try to use the best ingridients I can get and make it kind of a luxury dish, all my husband has to do is pick up a crusty loaf of bread and some greens for salad and I feel like its total comfort food.  I guess if its kind of a "treat" then I won't forget its back there when the time comes.

We're not even that big on meat, I do like to make soup its like an obsession for me so theres always some of that ready to go.

Also homemade pasta sauce, especially bologese and butternut squash sauce. Also, I haven't made it from scratch in a while but even my 2 year old has come to appreciate a mild curry. WholeFoods has some great jar sauces and if I'm adding a protein at least I can cook that, add it with veggies, and make a huge batch and freeze for later just add rice.

[rustydaisies]

DDCC Yummmmeee sounds so good the sweet potato enchiladas!  this is definatley going on my freezer stash!  and i want to make some tonight!
 

Originally Posted by Jaimee 

We make burritos all the time, though we don't freeze them.  But we also make this casserole that we have frozen (though it's so quick that it's one of our favorite go to recipes in a pinch) and then you just need to have tortillas and avocado around to spruce it up.

Rice and Bean Casserole

INGREDIENTS

• 1 C long-grain brown rice
• 1 can black beans
• 1 C frozen corn
• ¾ C Salsa (fruit salsa is best)
• 1 C cheddar cheese
• Salt and Pepper to taste

DIRECTIONS

1. Cook rice on the stove.
2. When the rice is cooked combine rice, beans, corn, and salsa in an 8”x8” oiled casserole dish.
3. Mix together and season with salt and pepper.
4. Top the mixture with the cheddar cheese.
5. Cover with foil and bake at 375 degrees for 30 minutes.
6. Eat with a side of avocado or in a tortilla. Add some fresh jalapeño for spice.

We also adore this recipe, though it is more time consuming.  It would freeze fine.  This one you'd want to cook fresh rice and have avocado around as well.  I'm SO excited for tomatillo season here!  We couldn't find them in MD at all.

Black Bean and Sweet Potato Enchiladas with Tomatillo Sauce

INGREDIENTS

Enchiladas

• 2 tsp olive oil
• 1 small onion, diced
• 2 sweet potatoes (or regular), diced
• 2 C cooked black beans with a little cooking water (or 1 can black beans)
• 2 C kale, chopped
• Sea salt and pepper to taste
• 2 C tomatillo sauce
• 10-12 corn tortillas
• 8 oz sour cream

Sauce

• 8 oz tomatillos (about 10), husked
• 2 serrano chilies, quartered lengthwise
• ½ small onion, chunked
• ¼ tsp Sea salt

DIRECTIONS

Preheat oven to 375 degrees

Sauce

1. Put tomatillos in sauce pan with enough water to cover them.
2. Bring to a boil, lower heat and simmer until they are a dull green, about 10 minutes
3. Drain and pureé in blender with remaining ingredients

Enchiladas

1. Heat oil in large skillet.  Add onion and sauté 5-10 minutes or until soft.
2. Add sweet potatoes.  Cover and cook about 10 minutes.
3. Stir in beans and greens.  Cover and cook about 5 minutes until greens are wilted.  Add a little water if necessary.
4. Season with sea salt and pepper to taste.
5. Cover bottom of 9”x13” baking dish with about one third of the sauce.
6. Place tortilla on flat surface, smear with sour cream and scoop a line of filling across the tortilla.  Roll tortilla and place in dish seam down.  You may need to heat the tortilla to make it flexible enough to roll.
7. Repeat until all filling is used.
8. Cover enchiladas with remaining sauce
9. Cover pan and bake 20 minutes
10.  Serve with brown rice and avocado slices

[TalkToMeNow]

Me too! In fact, I grabbed the few ingredients I didn't have at the store and am making it tomorrow!
 

Originally Posted by rustydaisies 

DDCC Yummmmeee sounds so good the sweet potato enchiladas!  this is definatley going on my freezer stash!  and i want to make some tonight!
 

[Jaimee]

Mmmm... let me know how they turn out!  Can't wait to have our dishes so we can make these soon too!

[TalkToMeNow]

I made the enchiladas tonight. Yummy!! I used spinach instead of kale because I had some leftover from Monday's quiche. I also added cumin and chili powder, and put sone shredded cheese in when I stuffed the tortillas. It was so good and healthy! I will definitely make it again!

Of course my 9 and 6 year old wouldn't touch it, but that's pretty usual around here.

[TalkToMeNow]

Bumping this thread to post some recipes. I hope everyone else will, too! Nothing motivates me to cook more than trying something new. 

Here's one of my favorite stews. It just says autumn to me. There are only two of us home for dinner tonight, so I made a big pot and am freezing the rest. I think it's from The Garden of Vegan, but not positive.

African Sweet Potato and Peanut Stew

Ingredients

1 tbsp olive oil

1 onion, finely chopped

1 green bell pepper, chopped

2-3 cloves garlic (I always use more)

2 tsp brown sugar

1 tsp fresh ginger, finely chopped

1/2 tsp cumin

1/2 tsp cinnamon

1/4 tsp cayenne

1.5 lbs sweet potatoes, peeled and chopped

1-14.5oz can diced tomatoes (I use fire roasted with garlic)

1.5 cups veg broth

salt to taste

1-15oz can kidney beans, rinsed and drained

2 tbsp peanut butter

1/2 cup chopped, roasted peanuts

**A note on the spices: I always use much more, especially of the cumin. It balances out the sweetness. I'm not really a recipe follower; I prefer to wing it! I just posted the original amounts.

Directions

Heat oil over medium heat. Add onion and cook till soft, about 5-7 min. Add pepper and garlic and cook for 5 min. Stir in brown sugar, ginger, cinnamon, cumin, and cayenne. Add sweet potatoes and stir to coat. Stir in tomatoes, broth, and salt. Bring to boil, then reduce heat, cover, and simmer for 20 min. After 20 min, add kidney beans. Cook for 10 more min or until veggies are soft. (I say the longer the better here!)

Place the peanut butter in a small bowl and blend with about 1/4 cup of broth, stirring until smooth. Add to stew. If you want a creamier/ thicker stew, blend a cup or so in the blender and then add back to the stew. 

Sprinkle with chopped peanuts and serve. 

[TalkToMeNow]

One more: I love making homemade pizza. I've tried lots of crust recipes, and this one is my favorite. It freezes very well. It's so easy to just take some out of the freezer, let it thaw, and roll it out. Each recipe makes two large crusts. We need both to feed everyone, but if your kids are younger or you have a smaller family, one may be fine. I plan to double the recipe each time I make it for the rest of the pregnancy and freeze the extra. Be sure to split it in half and freeze them separately so you have individual servings.

This is adapted from AllRecipes.com. I'm winging the directions because I didn't bother to write them down!

Jay's Signature Pizza Crust

Ingredients

2 1/4 tsp yeast

1/2 tsp brown sugar

1 1/2 cups warm water

1 tsp salt

2 tbsp olive oil

3 1/3 cups all purpose flour

Directions

In a large bowl, mix together yeast, brown sugar, and warm water. Cover, and let sit for 10 min (proof the yeast). Mix in salt, olive oil, and 2 1/2 cups of flour. Mix the dough, adding flour as needed, until it can be turned onto a well-floured surface. Knead the dough, continuing to add flour, until it is no longer sticky. (Sometimes I use more than the 3 1/3 cups called for.) Form into a ball, place in a bowl, cover, and let sit until doubled in size (about an hour).

After an hour, punch down the dough. Preheat oven to 425. Let the dough rest for a few minutes, and then turn it onto the counter. Split it in two equal pieces and roll each out. Place on a pizza pan, and let it rest for a few minutes again. Prick a few times with a fork and put in the bottom rack of the oven for 5-10 min. (Check it to see that it has gotten a bit firm.) Take it out and put your toppings on. Cook for 8-10 min, checking to see that cheese is melted and toppings are done. Enjoy!

[Jaimee]

MMM... finally fresh, local tomatillos are available at our farmer's market and our stuff is unpacked so it's time to make some enchiladas!  Thanks for the recipes, Amanda!