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Feed the freezer recipes - Page 5

post #81 of 699
Great! I'll have to try the meatballs now, I have put off trying them because my meatloaf tends to just fall apart.
And I'm anticipating the french bread recipe

I make alot of breads, but they never seemed to do well frozen before baked, so I bake mine first.
Favorites are:
Whole Wheat Bread
Raisin Rye

I have a roll recipe that I use for Pizza, rolls, cinnamon rolls, pizza pockets, etc. but it takes only an hour from mixing it to getting it in the oven, so I never tried to save time in freezing it.
I might use it more if I did though- if you freeze rolls prior to rising, how long do you let it sit out before you can bake it?
post #82 of 699
Quote:
Originally Posted by Jude Rose View Post
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
Last weekend we got this giant squash that was butternut-like at the farmers' market. I used it to make this recipe last night, only instead of poyatoes (we don't eat them) I added chicken. This recipe is delicious!!! I will definitely be using it again. Could also add cauliflower in place of potatoes. Or sweet potatoes! Or beets! So yummy - we each had two bowls!
post #83 of 699
Thanks for all these great ideas mamas! I need to do some major cooking this weekend.
post #84 of 699
Amy, I must not have my thinking cap on today, LOL. Do you thaw the meatballs before you fry them, or do you cook them while still frozen?
post #85 of 699

Ok freezing question

I have a freezing question. I meal plan for the month and freeze everything. I am bout to make some portioned pears for my dd's meals(I make all her baby food in advance as well). If I dice up some pears(she is doing finger foods, refuses to let me feed her..LOL), and flash them(boil hot then rinse cold), and divide them into portions, will they be soft enough for her to eat when I defrost them? This seems to be the only food I have run into trouble so far with cooking and portioning ahead of time.
I posted in here cause I didnt know where else to ask..
Thanks in advance for the help.
post #86 of 699
Here's a funny....all those apples we picked, I made a huge pot of applesauce, HUGE. We ate some for dinner (only 4 of us home), DD and BF ate some when they got home......I only had enough for 3 quart size bags.

:

I did freeze those 4 bags of pie filling-less work there, and we do have another grocery store size bag full of apples to go.
post #87 of 699
subbing

this is so my thread, lol.... i love to feed my freezer, its kinda hungry right now, though

when we get back to the states, i am going to learn to can... im so excited,
post #88 of 699
Subbing...

I have two giant freezers : One usually full of meats (we buy in bulk from other farmers) and the other is for Everything Else. If I have a few more kids I'll be adding a third freezer because I loooove it.

I always bake for the freezer, cookies etc, and I'm getting into making my own bread, so there's that. I haven't been huge on meals. I do LOVE putting leftover cooked meats in there, like roast beef, meatballs and chicken, because that saves tons of time. I do freeze shepherd's pie and lasagnas fairly often.

Freezing mashed potatoes is just fantastico. I have a giant mixer that helps with that but it's easy to do with just a hand mixer too (instead of hand mashing it all). After my sister's wedding I mashed 40lbs of potatoes in 2 days and froze them. Egads, that was WORK but it was worth it.

Need to get some apples now!
post #89 of 699
ok so what i would love is to see some menus for the month/week/two weeks that you have the in freezer now... i need some insperation to get cooking! LOL
post #90 of 699
Thread Starter 
Quote:
Originally Posted by moms3kids View Post
ok so what i would love is to see some menus for the month/week/two weeks that you have the in freezer now... i need some insperation to get cooking! LOL
No problem. Also, you can come up with a formula for doing it so you can plan your whole month.

For your formula:
start with a list of 4 meals that your whole family loves.
Looking at these, what can be made ahead or double/triple batched?
If one meal has a huge prep time, make it 3 or more and freeze for later. Do this on a day you have the time and everyone can enjoy it together. Then put the others away for later.
Plan the other meals to cook for dinner later that week or into next week.
So now you have 3 meals from the first cooking, and 2 or more from the other cooking sessions. Thats 5-7 meals for a week. Not that you will eat all 5 in one week, but that option is open.

I usually plan to eat one of the meals every week. Its usually reserved for that day that was a long long day of nursing, bad moods whatever and the last thing I need is cooking. Or, I am going somewhere that evening and still have to feed the family. DH can handle taking it out and baking, defrosting whatever.
I also plan 1-2 meals weekly that can contribute to the freezer. So at any given time, we have 5 meals in there ready to go. If there are too many, we might eat more that week and not feed the freezer. If they are getting low because we had to resort to them more, I will plan an extra feeding that week.

HTH!
post #91 of 699

Meatballs

Going back to the meatball topic: I use very low fat meat and I bake a big batch of meatballs all at once on cookie sheets (they can be spaced pretty close together). Then I freeze them on the cookie sheets (they can be placed even closer together). And once they're frozen I pop them into freezer bags (they won't stick to each other as much if they're frozen first). Then all I have to do is take out what I need and use them. Usually I heat them up in spaghetti sauce but that way they're already cooked.
post #92 of 699
Quote:
Originally Posted by mamadege5 View Post
I froze 4 baggies of that apple pie filling today, tomorrow I'll make applesauce.

Justice~can you share that FRENCH bread recipe? Pretty please.....

it is COLD here, 37 but I haven't seen snow fluffies yet. Tomorrow it's supposed to, when one kid is going on a haunted hayride and another is going to a moonlit corn maze. bbbrrrrrbbbbbrrrrrbbbbrrr

Might need some CHILI when they get home! mmmmmmmm
Ok, here it goes - Oh, this recipe makes a ton of bread! 2 10 oz baguettes and one 1 1/4 lb round loaf

Pain Ordinaire
Classic yeasted french bread

2 Packages (2 scant tbsp, or 1/2 oz) active dry yeast
2 1/2 C water
6 C organic (sometimes I use organic and sometimes I just use unbleached) white (or all purpose) flour
1 tbsp salt
Glaze: 1 egg white whisked into 1/2 c cold wate

Put the yeast in a cup of warm (115 F) water for about 10 min until kinda creamy.
Start adding the flour, handful by handful, stirring after each addition, at first gently and then vigorously, with a wooden spoon. Add flour by the handful, stirring at first gently, then vigorously after each addition. After all buy 1 cup of the flour has been added (this will take about 10 minutes), turn the dough out onto a worktable, sprinkle the salt over the dough, and knead it for about 5 or 6 minutes while adding the rest of the flour. Because the dough ahs been whipped up vigorously in the batter stage, it will not have to be kneaded as much in the dough stage. The dough should be moist and satiny.
Place the dough in a bowl large enough to accommodate its doubling in volume. The bowl can be greased or ungreased as you prefer. Cover the bowl with a moistened dish towel and let the dough rise in a warm spot (free from drafts), for 1 2/2 - 2 hours, or until doubled. Punch it back and rise again for another 30-45 min.
Divide dough into two pieces, then divide one of the halves in two again. Round dough into three tight balls and let rest on table, covered, for 15 min.
Shape the two small balls into baguettes by flattening each piece into a rectangular shape that measures apx. 6 x 3. With the 6 inch side toward you , fold over a third of the dough down from the top and the seal the edge with the heal of your hand. Do this 2 or 3 times until the piece is in the shape of a log about 8 in long. Stretch each log out by rolling it on th etable under the palms of your hands until it is between 12 and 14 inches long. Place each in an oiled, black baguette tray or on a cookie sheet that has been greased or lined with parchment paper.
Shap the larger piece of dough into a tight, round loaf by first flattening it, then folding the outer edges over into the middle. Repeat the process of folding the dough 4 or 5 times and sealing each fold by pressing down on the dough wit the heel of the hand. With the folds underneath, drag the round ball of dough across the worktable with some pressure on top to make a tight loaf without any air bubbles. Place it on a baking sheet lined with parchment paper (I also use a greased cookie sheet for this one too). Let the loaves rise, covered, for 45 minutes or an hour (or wrap to freeze at this stage).
With a razor blade, slash each baguetter 4 or 5 times diagonally on top and glaze them. With the round loaf, slash with razor blade in a tick-tack-toe pattern. This loaf is not glazed because the matte, floured crust looks more rustic (but can be glazed if you wish).

Bake the baguettes for 20-25 min or until golden brown in color and sound hollow if thumped on the bottom. The round loaf - here's the problem, the book says to bake it for 40-45 min, but I have NEVER done this. My round loaves are ALWAYS ready at the same time as my baguettes. So use this cooking time with caution!

There you have it, best french bread ever!!!!
post #93 of 699
Subbing... a lovely mama linked me here from a homebirth question about prepping food for after the baby!!! So, I've been pulling lots of great ideas from ya'll and have one question - Twice baked potato's - what do you do when you pull them out of the freezer? Thaw first or just bake and for how long? Thanks so much!
post #94 of 699
Quote:
Originally Posted by ggma View Post
Subbing... a lovely mama linked me here from a homebirth question about prepping food for after the baby!!! So, I've been pulling lots of great ideas from ya'll and have one question - Twice baked potato's - what do you do when you pull them out of the freezer? Thaw first or just bake and for how long? Thanks so much!
I pull one out of the freezer and pop it in the microwave. Gosh, I can't remember how long I cooked it, though.... I want to say 9 minutes on 50% power, but it's probably been 6 months since I had any in the freezer. It depends on the size of the potato and how powerful your microwave is.
post #95 of 699
I've decided to go to Amy1st's to live. Do you think she'd notice me hiding by her freezer?


Anyone with a good spaghetti sauce recipe? Mine was ACK! We cooked some boneless spare ribs in it, so it had a nice meat-y flavor but I hated it. (dh said it was good....) And all my kids complained there were no meatballs.
post #96 of 699
This is my first time posting here. I am expecting my first in about a month and truely have NO cooking experience. I was planning to learn while pregnant but I have actually been so sick that I have only been able to make a few things and they have been pretty blah! Anywho, I would like to make some freezer meals but totally don't understand how it all works(storage:in what and for how long, reheating in what and for how long, do you cook things first then freeze?) Basically I need step by step instructions for some easy meals. Understandably that may be a bit much for you busy mama's to post for me but are there any good books/websites you know of? I do eat meat occasionally and my DH and I like everything. Thanks
post #97 of 699
i made 2 bags of that apple pie filling today, and im making beef stroganoff and taco meat here in a little bit as well... this weekend im going to cook down some pumpkins to keep in the freezer for muffins and stuff too
post #98 of 699
I made a really good lentil soup yesterday that another author whose recipe I looked at said is freezer friendly (up to 6 months). (Her recipe doesn't use carrots and celery... but I don't see how that would affect the freezing.) It never lasts that long in our house, but I'm going to try and make a double batch and freeze the rest.

It uses red/orange lentils. I find them in middle eastern stores and health food stores (bulk bins). They turn yellow when cooked. You can also find the spices in bulk at middle eastern stores, which is great if you don't cook with cumin or coriander... just buy enough for this.

It's very forgiving. I've made it without the coriander... without the celery... and it's been fine. I like it better with both, though.

Here's the recipe:

1 large onion, chopped
3 T olive oil
3-4 cloves garlic, crushed
1 - 1-1/2 tsp cumin
1 - 1-1/2 tsp ground coriander
1 3/4 red lentils
1 stick of celery w/ leaves
1 carrot finely chopped
2 Quarts Chicken Stock or Veggie Stock (I use the Swanson giant cardboard container... but I've made this with bouillion cubes before, homemade as well)
Salt & Pepper

Sautee the onion in the olive oil in large saucepan until soft, but not browned.

Add garlic, cumin, and coriander. Stir and sautee for a minute or two.

Add the lentils, celery, and carrot... sautee for a minute, then add the stock.

Bring to a boil, cover, and then reduce heat to simmer. Simmer for 30-45 minutes until the lentils have disintegrated. Add salt and pepper to taste. At this point, I like to puree it with an immersion blender... but you don't have to. You may need to add some more stock/water at this point (or when reheating) if it's too thick.

Freeze at this point.

When serving, I usually offer pita chips and lemon slices. (I don't like lemon in the soup, but my husband does.) To make pita chips, split open pita breads and put them in the oven, directly on the rack, until they are crunchy and lightly browned. (400 degree oven... or if you have the oven on, put them in at whatever temp. ) Then break them up with your fingers into little bits.
post #99 of 699
Oh, I usually serve the soup with Fattoush (Syrian bread salad). When you make the pita chips, toast 4 more halfs for the salad.

Here's my recipe, it's not traditional, but good.

Dressing is from Claudia Roden...so it's traditional... I just don't add all of the variety of greens (usually because I can't find them.):

5 T olive oil
1 to 1-1/2 lemons (juiced)
2-3 cloves garlic, finely diced
salt & pepper

Whisk together in a small bowl. I usually start with juice from one lemon, and add more if needed.
Salad Bit:
1/4 onion, 1-2 shallots, or a few scallions
2-3 tomatoes
1 cucumber
1 carrot or handful of baby carrots
handful of parsley (flat leaf, if available)
Hearts of Romaine Lettuce
Pita Chips (see above)
Salt
Pepper
Vinegar

Slice the onions very finely and put in a big bowl. Sprinkle with salt (1 tsp or so) and pepper. Then add one capful of vinegar.

Dice the tomatoes finely and add.

Dice the cucumber finely as well. (You can peel and de-seed if you like. I'm usually too lazy.)

Finely chop carrots and add.

Finely chop parsley and add.

Finely chop romaine lettuce as well. (Think of chopped salads you've had.) You don't want to use too much... want relatively even amounts of lettuce, tomato, and cucumber.

Mix with your hands. Add pita chips and mix again with hands.

Pour on the dressing...mix again.

Enjoy!

NB: More traditional fattoush includes mint (which I don't always have on hand), pulsane, etc. Also, one adds sumac to the dressing.
post #100 of 699
wow, I was typing and whoosh my computer shut down....

umsami~ that sounds so good. I am loving these "different" types of cuisine for my family to try. One dd is a little picky, but she will try new foods. (no mushrooms or celery visible and what she doesn't know won't hurt her)
(and I clicked your link for the stuffed animal donations )

Last night I thickened the chicken-rice soup from the weekend, it was already a little thick-too much rice- with some cream soup, poured in a casserole pan and topped with bisquits. It was pretty good. DH didn't even know it was from the soup!! bebe dd wouldn't even try it, but then I remembered she had eaten around 3:30 and wasn't hungry.....until 11pm. "I hunn-ree mama"
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