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Feed the freezer recipes - Page 20

post #381 of 699
Thread Starter 
Oh yes, but you dont have snow! and 15 degree days like here! :


just kidding! You can feed the freezer here just by putting the stuff on the patio.
post #382 of 699
Quote:
Originally Posted by Amys1st View Post
Oh yes, but you dont have snow! and 15 degree days like here! :


just kidding! You can feed the freezer here just by putting the stuff on the patio.
My mother does that!

I hate snow and ice. But if I decide I want to see it I could drive to the top of a volcano. We have nearly all of the climates here, we just have to drive to different parts of the island to experience them. We're only missing Arctic and Sub Arctic, and I don't miss them at all.

I remember one year when I was bartending in Kansas and we had just had a bad ice storm. I was driving a cr@ppy maverick held together by rust and bondo, and I had left it parked at work for several days while my boyfriend and a friend who I worked with had been giving me a ride to and from work, because my car was kind of unsafe and pulled to the right. I had a doctor's appointment the next day and had to take my car home that night. After we all went out to Denney's after work, there were about 6 of us there chipping the ice and snow off with ice scrapers and credit cards while the car was running with the heater and defroster running on high.

After about 45 minutes, there were fairly large openings in the windshield and the back glass, 2 of the ice scrapers were broken and 2 people were bleeding. At least one person had asked me if I was absolutely sure I had to have my car tonight. A police car pulled up and an officer asked us what we were doing. I told him we're chipping the ice off this piece of cr@p so we can steal it. He laughed with us and drove off. We spent another hour on the glass before I was able to drive my car, dubbed the eyesore by my friends.

So, boiling a whole bunch of rice in one day and cooking most stuff outside isn't really a lot of trouble, yk?
post #383 of 699
What about freezing and reheating in pyrex/glass? I don't want to use plastic more than necessary, but I am worried about heating a fully frozen pyrex plate. Will it explode?

I don't know... I line my pyrex with plastic (you could use wax paper or something else) and pop the frozen food out and when I need to cook it, I place it back in the pyrex (so in other words my pyrex isn't cold).


I have read here and other places that freezing pasta isn't the best idea. I have a frozen lasagna in the freezer that I made last week. It was fully cooked prior to freezing....is it going to be terrible now? What is the best way to reheat it? Should I defrost it first?


In my experience the only bad thing about freezing pasta is that after you reheat it, it could be overcooked/mushy. Not terrible, still can be eaten, but not the best texture. Next time, try undercooking pasta, or don't cook your lassagna at all before freezeing.

What about quiche? Should I defrost or just heat it frozen?

I never tried quiche, I tend to cook everything from frozen though because I only use my freezer meals when DH hasn't planned anything for dinner and it's time to eat and we don't have time to defrost it.

How does cooked chicken taste after reheated/defrosted? I kinda loathe reheated chicken, it always seems to taste weird. Since this is my first go at cooking meals ahead I am just freezing marinated uncooked breasts.

I think it tastes normal but I've never had a problem with the taste of reheated chicken.

What is this business about potatoes? I would like to make a breakfast pie with eggs, cheese, turkey bacon, potatoes in a pie shell but I worry about the taters.

I've never had success with reheating frozen mashed potatoes. They come out grainy/gritty for me.
post #384 of 699
Quote:
Originally Posted by goodcents View Post
Oh....and one more thing, do you have to fully cool things before freezing. For example I have bucket loads of sloppy joes here. Should they be fully cooled before freezing. I am also making twice baked potatoes.
Well, I always cook meat before freezing the meal. I don't know about the potatoes because like I said I don't do frozen potatoes. I think if you don't cook potatoes before freezing they'll turn black (?)
post #385 of 699
Quote:
Originally Posted by maryjane View Post
And now a question -- many of you have mentioned chopping up veggies and freezing them. Are you doing this raw? Like I have a head of cauliflower about to go off and I can just chop it and freeze it? And then thaw it to add to soup/curry or even eat it "raw"? If so... what veggies will work like this? Also has anyone ever frozen chopped onions in this manner?
Anything you could find in the grocery store freezer you can do it yourself at home. So that includes broccoli, cauliflower, and chopped onions. Corn, carrots, beans, peas, green beans, bell peppers of all colors, okra, I'm sure the list goes on. Don't try regular salad lettuces though, they get mushy when defrosted.
post #386 of 699
Quote:
Originally Posted by Benji'sMom View Post
How does cooked chicken taste after reheated/defrosted? I kinda loathe reheated chicken, it always seems to taste weird. Since this is my first go at cooking meals ahead I am just freezing marinated uncooked breasts.
I don't have a problem with chicken that has been frozen, like my enchilada recipe, but I can't stand the taste of cooked chicken that has been in the fridge for a day or 2. It does taste odd.
post #387 of 699
bigeyes what is your mashed recipe. you don't seem to have a problem.

i made twice baked potatoes after doing a search for freezer things the other day and made about a dozen and half of them. i hope they come out ok.

recipe is here
post #388 of 699
Quote:
Originally Posted by Amys1st View Post
Oh yes, but you dont have snow! and 15 degree days like here! :


just kidding! You can feed the freezer here just by putting the stuff on the patio.
lots o' snow here! which actually makes us happy since we had a drought this past year because it was so warm here last winter. so as much as it kills us to say this, we hoped for lots of snow this year and so far we have had snow since the first week in december.

and uh, yeah, i use my inner mudroom as an extra fridge, the outer one to flash freeze stuff. :
post #389 of 699
Quote:
Originally Posted by goodcents View Post
bigeyes what is your mashed recipe. you don't seem to have a problem.

i made twice baked potatoes after doing a search for freezer things the other day and made about a dozen and half of them. i hope they come out ok.

recipe is her

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post #390 of 699
Quote:
Originally Posted by Amys1st View Post
Yes! Just chop away and flash freeze and then put in a freezer bag and take what you need when you need it!
Oh great! Thank you.

Can anyone tell me about freezing other veggies -- just freeze them fresh? Not need to parboil or anything?

Thanks again.

Oh and Amy1st -- I'm making your chicken and dumplings tonight. CAN'T wait! I hope we'll have enough left to freeze.
post #391 of 699
Thread Starter 
Quote:
Originally Posted by maryjane View Post
Oh great! Thank you.

Oh and Amy1st -- I'm making your chicken and dumplings tonight. CAN'T wait! I hope we'll have enough left to freeze.
Dont be surprised if you dont! I make a huge batch for that reason. One thing I do, I do not freeze dumplings. I make up a batch for the freezer and then when its time to defrost, I make fresh dumplings up. Did I include the dumpling recipe??
post #392 of 699
Quote:
Originally Posted by Amys1st View Post
Dont be surprised if you dont! I make a huge batch for that reason. One thing I do, I do not freeze dumplings. I make up a batch for the freezer and then when its time to defrost, I make fresh dumplings up. Did I include the dumpling recipe??
You did! TY!

I've actually got it all simmering right now. (I'm 8 hours ahead, so it's nearly dinner time here.) I've got a potentially stupid, newbie dumpling ? -- how does it get cooked? How long must I simmer until it stops being gooey flour and turns into firm delicious dumpling?

(Oh, and I followed your directions to a T about separating out some before adding in the dumplings. When that cools I'll pop it into the freezer. )
post #393 of 699
Thread Starter 
I put the dumplings in about 15-30 minutes right before dinner is served.

Cover the simmering pot and in about 15 minutes, they should be caked up and very yummy. I also add some green herbs to the dumplings in the flour so I can see them and make sure the receiver gets both dumplings and chicken on their plate. DH has a way of getting too many dumplings not that he cares!
post #394 of 699
Just wanted to second Amy's rec to make a HUGE batch of ckn & dumplings. We all love it as leftovers here as well, so I'll make it w/about 8 ckn thighs and 8 more ckn breasts (if I don't have a whole ckn) 2 cups of each veggie...

Tip* If you forget in a pp haze & freeze the whole thing w/dumplings just add a bunch of chicken stock when you're re-heating it. Then make up some new dumplings just for good measure! Super Yum!
post #395 of 699
DH just got me a new freezer for Christmas, and I am so excited to start stocking it, but a little overwhelmed. Help me out and give me a list of baby steps to start with. Thanks!
post #396 of 699
Quote:
Originally Posted by harmonymama View Post
DH just got me a new freezer for Christmas, and I am so excited to start stocking it, but a little overwhelmed. Help me out and give me a list of baby steps to start with. Thanks!
The next time you make a meal that you know your family likes to eat - double or triple it. When it's done cooking, let cool, spoon into freezing containers of your choice and pop in the freezer. Do that at least one night a week and you're on your way!

(I try and separate out the "freezer" portions before we sit down to eat or somehow my tripled meal gets eaten before it ever makes it to the freezer!):
post #397 of 699
Thread Starter 
Quote:
Originally Posted by harmonymama View Post
DH just got me a new freezer for Christmas, and I am so excited to start stocking it, but a little overwhelmed. Help me out and give me a list of baby steps to start with. Thanks!
that is a very sexy gift. What a man you have!! He will also love this gift.

I know the feeling, when I got my huge huge freezer (anguschick can tell you, Em, you saw it right?)

Start making up your favorite meals and doing the double triple batching. Within a month or so it should be pretty full.

But it runs better full- so as you're using up milk cartons, soda liter bottles, juice bottles, fill with water and fill up those shelves until you fill it with your loot. Then you can use the ice filled bottles as something else later- like if bringing a dinner etc it can sit on the ice but that was some of the best advice given to me when I got my new huge freezer.
post #398 of 699
Here is another freezer idea that I do ALL the time. I am doing it again today because I have a ton of rolls leftover from our Christmas Party. Sorry that I don't have a "recipe" but I just learned how to make them growing up because they were made often by my mom and grandma.

You take ground beef and make a basic meatloaf mix using eggs, bread crumbs, seasonings, chopped onions, etc. Whatever you feel like adding. Take the rolls and split them into open face sandwiches. Make meat patties and press them onto the bread. Then, either flash freeze and bag up for future use, or bake in the oven until patties are cooked through and bread is nice and toasty. I usually do it in a 350ish oven although I have broiled them as well. They cook better thawed but I've done them from frozen too just fine.

Dh LOVES having these on hand for quick hot lunches. We serve them with ketchup and mustard and my family has always called them Poor Boys, although I don't know if they have a real name and origin. I make them every time I have a party that results in bags of leftover hamburger buns or sandwich rolls.
post #399 of 699
they sound like runzas - although those have cabbge too, I think
post #400 of 699
Quote:
Originally Posted by Amys1st View Post
I put the dumplings in about 15-30 minutes right before dinner is served.

Cover the simmering pot and in about 15 minutes, they should be caked up and very yummy. I also add some green herbs to the dumplings in the flour so I can see them and make sure the receiver gets both dumplings and chicken on their plate. DH has a way of getting too many dumplings not that he cares!


It was SOOOOOO good! Next time I will add more veggies and a bit more broth. But it was truly the ultimate comfort food! YUM!
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