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Feed the freezer recipes - Page 9

post #161 of 699
usually i don't care much for chili, but this looked really yummy when i watched it the other day.




Chiarello Chili Con Carne

Recipe courtesy Michael Chiarello

3 pounds beef chuck
Freshly ground black pepper
Gray salt
1/2 teaspoon ground cinnamon, plus 1 teaspoon
1 teaspoon ground cumin, plus 2 teaspoons
2 tablespoons chili powder, plus 2 tablespoons
Masa harina (Mexican corn flour)
1/2 cup extra-virgin olive oil
1/4 cup lard (Manteca)
4 red onions, peeled and minced
6 cloves garlic, minced
4 jalapeno peppers, sliced thin with seeds, stems removed
1/4 cup tomato paste
2 teaspoons dried oregano
2 to 3 (12-ounce) bottles beer
1 (12-ounce) can diced tomato in juices
1 quart chicken stock
3 (12-ounce) cans black beans
2 ounces bittersweet chocolate, cut into large chunks

Cut the chuck into ¾-inch pieces, or, to save time, have your butcher do this for you. Place the chuck in a large bowl. Season liberally with pepper (about 20 turns of the pepper grinder) and grey salt to taste– remember half of this will come off in the pan. Season with 1/2 teaspoon of the cinnamon, 1 teaspoon of the cumin, and 2 tablespoons of the chili powder. Mix this well and coat the meat with the masa harina (this is a ground hominy flour common to Mexican cuisine and easily found in the Mexican food sections of many grocery stores). The flour will thicken the sauce and give it a specific, Mexican taste.
Preheat a cast iron Dutch oven on the stove over medium high heat. Add the olive oil and then the coated meat, spreading it evenly so it covers the bottom of the Dutch oven in 1 layer. Leave it alone, without turning it, so the meat will brown and caramelize. Meanwhile, add the lard. The meat has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized. As it browns, slowly turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with a slotted spoon and place on a cookie sheet to cool, leaving juices in the Dutch oven to saute vegetables. Add the onions and garlic and saute for 5 minutes over medium heat until they start to caramelize and get soft. Add the jalapenos and allow to cook for 2 more minutes until soft. Add the tomato paste. Some of the same spices as were used on the meat will be used in the sauce. Add the remaining 2 teaspoons of the cumin, 1 teaspoon of the cinnamon, the oregano, and 2 heaping tablespoons of the chili powder. Add beer. Stir to incorporate everything. Add diced tomatoes, and stir. Then add the reserved meat. Add chicken stock. Simmer for 1 1/2 hours until meat is wonderfully tender. Strain juice from the black beans, add the beans to the chili pot and bring up to simmer. Then add chunks of bittersweet chocolate. Stir until it melts. Serve immediately or store in the refrigerator for 2 to 3 days.


Recipe Summary
Difficulty: Medium
Prep Time: 40 minutes
Cook Time: 2 hours
Yield: 10 to 12 servings
User Rating:
Episode#: MO1B13
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
post #162 of 699
The chili looks yummy, I like to add chocolate to chili, tho I usually just do the cocoa powder.

Well, my freezer is pretty much full. It is looking more and more like a C birth for me, which might be NEXT WEEK so good timing.

My new inspiration is to write down what I froze and post it on the freezer, so I can remember what is in there, and give DH ideas. I seem to remember a huge fog the last time I gave birth.

Kathryn
post #163 of 699
Thanks for all these yummy recipes!! I was able to get about 15 meals in the freezer last weekend thanks to all of you!! Woo hoo!!
post #164 of 699
Quote:
Originally Posted by Amys1st View Post
However long means- we have canned a lot and we know how long
But OTH, for those newbies like your self:

Sterilize jars first. Scrub them in the sink, rinse. Then drop in the canning pot empty to boil/sterilize for 15 minutes. Take out w prongs, line up, fill with whatever you're canning. Bang the jar lightly so any air bubbles come up. Seal tightly. Drop in water so its covered completly. Boil for 35 minutes or so.

After they come out of the hot bath, one by one they "pop" some right away, some over several hours. Sometimes we will hear them overnight that evening popping.
I know that this is an old post that I am dragging up, but I just want to say that everything I have ever read about canning warns of following the USDA recommendations. I believe that they have a website, and there are great books by Ball and Kerr. Everything you can has a specific time to cook, and as far as I know the only foods that are still considered safe to hot water bath are jams and jellies. Everything else needs to go into a pressure canner with a very specific recipe of pressure and time, depending on the amount of acid in the food. Having said that, canning is great, and if you follow the recommendations carefully everything will be safe to eat in when you open it up in a year!
post #165 of 699
Thread Starter 
Quote:
Originally Posted by mahinas_mommy View Post
Thanks for all these yummy recipes!! I was able to get about 15 meals in the freezer last weekend thanks to all of you!! Woo hoo!!
Wowie! Here I thought I was happening if I got 3 or 4 in the freezer.....
post #166 of 699
Quote:
Originally Posted by Amys1st View Post
Wowie! Here I thought I was happening if I got 3 or 4 in the freezer.....
Me too!
post #167 of 699
Well, lemme clarify...I got 15 two-person meals in the fridge. So maybe not such a big accomplishment. But still, it was exciting for me!
post #168 of 699
Thread Starter 
Quote:
Originally Posted by mahinas_mommy View Post
Well, lemme clarify...I got 15 two-person meals in the fridge. So maybe not such a big accomplishment. But still, it was exciting for me!
Let me clarify- that is still QUITE a big deal!!

unless of course its one big vat of something divided up 15 times ROFL
post #169 of 699
Quote:
Let me clarify- that is still QUITE a big deal!!

unless of course its one big vat of something divided up 15 times ROFL
That would be cheating! I wouldn't do that!!:

I made:
-Paula Deen's mac n' cheese (yuck, didn't freeze well) (3)
-Shepherd's Pie (2)
-Hamburger Soup (with turkey instead) (4)
-chicken with white kidney beans and spinach (I'm going to serve it over rice) (2)
-spaghetti sauce (2)
-spinach and tofu lasagna (2)

I also bought a whole bunch of broccoli and cauliflower and chopped it all up and froze it, to streamline dinner prep.

I'm getting hooked on this whole idea. It's soooo satisfying to look in the freezer and see that I have meals prepared so far ahead!!

Anyone have any new yummy recipes?
post #170 of 699
Thread Starter 
Shepard pie sounds yummy! I will feed the freezer or FTF w Chicken Parmagiona tonight.

whats in hamburger soup??

chicken with white kidney beans and spinach- do share you recipe!

spinach and tofu lasagna - this too!

I forget whats in a shepard pie! Do share.

Also, I went to a dinner swap the other night. We combined it with a Moms night out and everyone brought 4 frozen meals to be shared. We had more than 4 people so we swapped what our families would eat. I already have enough meatballs to last a while so I didnt get those, but the stew will be perfect tomorrow since we have a house showing during supper time. Saturday night I had the pasta/chicken alfredo after we showed the house all day! So when I am home with no home showings that day, I feed the freezer.
post #171 of 699
:
post #172 of 699
Here are the recipes I made:

Shepherd’s Pie
Freezes well

1 ½ pounds ground beef (or turkey)
1/2 cup chopped onion
2 tablespoons margarine
3 tablespoons flour
3 drops Tabasco sauce
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
1 (6 oz) can tomato paste –or- 1/3 cup catsup
1/2 cup cheese
2 eggs
2 cups (or more) mashed potatoes

Sauté meat and onions in margarine. Add flour to pan and stir well. Mix in all other ingredients except potatoes, adding beaten egg last. Pour into casserole dish and top with mashed potatoes. Bake at 325 for 30 minutes. Can be divided into two dishes.

(My review--this is unlike any shepherd's pie I've had, but it is yummy! Traditional shepherd's pie is more like a beef stew with mashed potatoes on top.)

Hamburger Soup

1 pound lean ground beef
2 potatoes
1 onion
1 can cream-style corn
1 can diced tomatoes
3 tablespoons tomato sauce
1 cup water
1 teaspoon salt
1/2 teaspoon pepper

Brown beef and drain fat. Dice and brown potatoes in a separate pan and add to beef. Add minced onion and all the other ingredients; simmer for one hour. Stir occasionally to prevent sticking


(This was my favorite meal!!! I *think* I got this recipe somewhere on MDC, but my memory is terrible. )

Chicken with spinach and canenilli beans
*1-2 boneless,skinless chicken breast halves, cut into bite sized pieces
*a bunch of fresh spinach
*1 can of white kidney beans (I believe they're called canenilli)
* 1 TB olive oil

Heat oil in skillet on med/high and cook chicken pieces until done & remove from pan
Reduce heat and cook spinach in skillet until softened
Add beans and chicken, heat on low until warmed through.

(Very good over cous cous too!)

The spinach and tofu lasagna was yummy too. It is a friend's recipe. Basically you just layer (uncooked) lasagna noodles, frozen chopped spinach, cottage cheese, tofu and mozzerella cheese. This froze really well, and cooked nicely.

I baked everything just to get it warm and gooey, and then froze it.

Serve over cooked pasta, if desired
post #173 of 699
Anyone have any more of these?
post #174 of 699
bumping for more ideas, baby due in 5 weeks need to feed my freezer!
post #175 of 699
Thread Starter 
Wow this thread keeps on going!

I am having a brain fart. Also, we are selling our house in the next few weeks so I want to have stuff to eat easily on hand and eat in between all we are doing.

What is in your favorite cassorole and how do you prepare and does it freeze well???
post #176 of 699
Honey Baked Lentils, I like mine with carrots.

ziti (or any other shaped pasta) with tomato sauce, white sauce and cheese
sort of like an easy lasagne

These are both easy and freeze well.
Kathryn
post #177 of 699
Thread Starter 
I just did the baked ziti two days ago after I made 3 big trays of mannicottis. I had a 1/2 a box of ziti left and about 2 c of ricotta cheese.

DH would love the honey lentils. Do share...


I am making my chicken and dumplings tonight and either taking the freezer portion to a new mama or freezing it. Depends on her famlie's eating habits.
post #178 of 699
I got the recipe from MDC
I can`t find the link now...
anyway pretty foolproof
nakking here

1.5 cups lentils
3 cups water
1 t. grated ginger (dried or more fresh)
1 T soy sauce
1 clove grated ginger

veggies optional
Ilike 1 grated carrot
mix toghther and bake at 350 for 1 hour
I read where someone baked for 35 min
I do covered for the first part then uncover to fim it up

I serve it with something green, spinach, broc. etc.. and fruit for a simple meal
hth,
Kathryn
post #179 of 699
not much time to type these days... but...

take any vegetarian chili recipe, add in corn and make sure it had chunks of tomatoes and peppers and lots of beans.... freeze in 2 cup portions. defrost and mix with freshly made pasta and top with cheese. yum.

of all the stuff i made for PP, my fav was the lasagna rolls ups. mix ricotta, mozz. and parm cheeses with finely chopped chives or parsley. smear on a cooked lasagna noodle and roll up. place seam side down on a cookie sheet and flash freeze. when ready to eat, take out what you need. place in a baking pan (i added some of the frozen meatballs i made), pour tomato sauce all over, top with a little shredded mozz. cover with foil or parchment paper and cook in a preheated 375* oven for about 45 minutes. these were really good and very easy.
post #180 of 699
Thread Starter 
I posted here:

http://www.mothering.com/discussions...d.php?t=640219

to get some crock pot ideas and cassoroles to feed my freezer.

Tonight, dh picked up some good beef for kabobs we will grill and serve w Rice.
He marinated the beef in

red wine (either white or red works)
olive oil
balsomic vinagar (I usually omit, he dosent- one of our only disagreements!)
salt/ pepper
oregano
garlic powder.

He is freezing half the meat in its marinade for later cooking. Later on, we can just take it out, defrost then cook.

We kabob it w/ mushrooms, peppers, and red or yellow onions and grill it yummy.
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