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Feed the freezer recipes - Page 2

post #21 of 699

Good to know!

Quote:
Originally Posted by Amys1st View Post
...most curry dishes can be frozen and made ahead of time...
You can freeze curry? Do you just make the sauce/veggies and then freeze it? (and prepare the rice when you're ready to serve it?)

I make curry all the time, but I never knew you could freeze it! I would love to have your recipe to compare to mine...

(OT- what kind of containers do you all use to freeze your meals in?)
post #22 of 699
Quote:
Originally Posted by kathirynne View Post
OT- what kind of containers do you all use to freeze your meals in?
That's what I was going to ask.
post #23 of 699
Thread Starter 
Quote:
Originally Posted by kathirynne View Post
(OT- what kind of containers do you all use to freeze your meals in?)
Good question. I do something my very different that SIL suggested. For once I actually agreed with her (Love her to death but we soo do not agree on so many things! another thread!)

When making a dish that you freezer for later to cook: Line the pan you are using with AL foil. Make the dish, freeze. The next day lift it out in the shape and pack it to freeze. When ready to cook, get the pan, spray it w cooking spray, unwrap the dish and discard foil. Place in pan, bake!
You get your pan back.

Sometimes I freeze in a al foil line circle/pie shape pyrex so its the shape of my pots. Then I stick it in the pot and reheat.

For things like pulled pork, meatballs etc I use ziplocks.
post #24 of 699
Quote:
Originally Posted by Amys1st View Post
When making a dish that you freezer for later to cook: Line the pan you are using with AL foil. Make the dish, freeze. The next day lift it out in the shape and pack it to freeze. When ready to cook, get the pan, spray it w cooking spray, unwrap the dish and discard foil. Place in pan, bake! You get your pan back.

Sometimes I freeze in a al foil line circle/pie shape pyrex so its the shape of my pots. Then I stick it in the pot and reheat.

For things like pulled pork, meatballs etc I use ziplocks.
This is exactly what I do!
post #25 of 699
Amy- the foil idea is great... but does anyone know a good substitute for aluminum foil? I'm trying to lmit our use of aluminum products...lol and plastic products
post #26 of 699
My grandma (and I still do this sometimes) wrapped items in wax paper, then butcher paper or newsprint. Items still keep, just not as long. She'd can (water bath for soups, presure cooker for meat,) soups/cooked meat rather than freezing them.
post #27 of 699
Guess I should learn to can
post #28 of 699
Thread Starter 
I ;m canning either this weekend or the next.
post #29 of 699
Hard to learn?
post #30 of 699
Not at all...it's scary easy. I'm looking forward to canning on my new stove - it has a "power burner"! The hardest part for me is keeping enough water boiling to cover the lids well.

Basically, you cook whatever it is you're canning, boil your jars/lids to sterilize them, pour the hot/warm food into the jar (use a wide-mouth funnel, trust me on this one) leaving enough headspace (1/2inch to an inch, usually), set the lid on it, lightly screw on the ring, boil in the water bath for however long, pull out the jars and listen to the lids pop! It's one of those things that isn't hard to do, just time consuming.

Amy: Whatcha' canning? Anything yummy?:
post #31 of 699
Thread Starter 
Quote:
Originally Posted by CryPixie83 View Post
Hard to learn?
nope very easy! In fact, you're only a few hours south, come over and can with us!

Em- We have a fire ring so we are doing it outside if you want to join us for canning!
post #32 of 699
Amy- If I didn't have a 3 week old and a whiny (giong through a big transition period) 2 year old I would be right there to learn! Maybe next harvest
post #33 of 699
Please share the curry recipes ...please please. DH is not a fan of curry but I am
post #34 of 699
Thread Starter 
Crystal, we will see you next year! Both kids will fit right in with ours and Ems as well.
post #35 of 699
:
post #36 of 699
Quote:
Originally Posted by mamadege5 View Post
mamanurse~ (or anyone) WHERE do you find ground lamb? mmmm I love gyros and that sounds e-a-s-y!!
Most butchers will grind it for you at the store. BUT, if there is a Muslim community anywhere about...see if there is a halal butcher. Ground lamb is a staple in a lot of Middle Eastern cooking...so the quality and price is usually better. You can always call up a local mosque and ask if they know of a halal meat market near by.
post #37 of 699
Here's an incredible soup/thick sauce that freezes beautifully. I got the recipe here at MDC somewhere:

It was so tasty-reminded DH and me of being at the Indian restaurant. I had added the red curry for the heat and Madras curry powder for a great mid-tone. When I unfreeze my next batch, I will probably throw in some cooked cubed lamb and a can of peas and serve over rice. Totally like a restaurant-yum!

*********

Thai squash soup~feeds our family(5) 1 supper with lunch for 1 leftover

1 good sized butternut squash~prick with a fork a few time and roast it in the oven on a cookie sheet. takes 45 min-1 hour depending on squash

In a big soup pot:
1 onion, diced 4 cloves garlic, minced
1 thumb sized piece of ginger, grated
~add the above to pot with 2 TBS butter~
4 medium potates, cubed ~add to onions~ cook until onions are clarified
4-6 cup veggie broth
cover and cook until potatoes are done

With a hand blender/food processor/blender puree potatoe mixture
Seed/peel squash and puree~ add to potatoes mixture

Add 1 can cocnut milk, salt and pepper to taste and curry paste to taste. (some like it spicey others not so much) If you don't have curry paste you can always do your favorite curry blend.

reduce temp to low and let simmer 15 min or so to let the flavors mingle.

Enjoy with naan or crusty bread....sourdough is good too!
Freeze in freezer bags/lay them flat for easier storage
post #38 of 699
I used to make stuffed shells and freeze them individualy but now DH is alergic to wheat. Yesterday I put a whole bunch of mashed potatoes in the freezer. I make them normally with milk and butter, then scoop as much as I need for one meal into a gallon ziplock and leave it open to cool. Then I suckout all the air and freeze it flat. I do try to get the potatoes away from the edges of the bag a little bit. Then when we defrost them they need to be mixed up again, but you can squish the bag to mix them.

I go through my recipes and meal plans and put things together so that they make quick meals. For instance, for the sheppards pie I will brown ground beef and freeze that flat in a zip lock, fill a bag with just enought frozen peas, attach a zip lock of frozen mashed potatoes and a bag of shredded cheddar cheese. I will also designate a can of cut corn and creamed corn to go with it. It all defrosts quickly and cooks up more quickly than if I froze it in a big chunk.

For tacos I will freeze the seasoned meat, and I will attach a bag of cheese in the freezer, then designate a box of shells, salsa, and some olives on the pantry shelf.

Pretty much any meal can be broken down so it can be frozen and assebled quickly.

Pies can be frozen unbaked, and having a freezer full of cookies and cupcakes (just the cake part, defrost then frost), and muffins and pancakes is GREAT!

I use zip lock bags because they lay flat and save space. I have frozen stuff in canning jars, but they take up so much space and are harder to defrost (they take longer).

I LOVE freezer meals!
post #39 of 699
I really need to get a freezer... all I have is the one on top the fridge
post #40 of 699
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