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I did once a month cooking for the first time in January and it was fabulous. We actually only ran out of food a few weeks ago. I'm gearing up to do it again and wondering if anyone else does this. I did a search but most of the threads are at least a few years old. I'd love you hear your favourite recipes. I personally dislike a lot of what I think of as "hippie potluck food" <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/treehugger.gif" style="border:0px solid;" title="Treehugger"> lentil loaf, bean and tomato casseroles, that kind of thing <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"> I prefer ethnic dishes, strong flavours, stuff that still tastes "fresh" somehow after being frozen and re-heated, and, oh yes, CHEESE. I always do at least one fresh side dish (salad, veggies and dip, apple slices, whatever) when I serve the meals to keep it from feeling too heavy and "freezer-y".<br><br>
The way we do it is my husband does the shopping (at Costco and a dirt-cheap local produce market) and then preps all the produce, grates the cheese, etc. the night before or the morning of cooking day. Then I cook and we package all the food together once it's finished and cooled.<br><br>
Here's what I have on the menu for this upcoming batch of cooking:<br><br>
- My mom's spaghetti sauce recipe x 4<br>
- Giadia de Laurentis's marinara sauce<br>
- Butter paneer curry with spinach x 2<br>
- Italian sausage, lentil and spinach soup (a recipe I got from an Italian deli I used to work at--does anyone know of a good veg*n Italian sausage product I could use in it?)<br>
- Cheese pizza x 4 (I make and freeze the components--dough, sauce, grated cheese--separately)<br>
- Macaroni and cheese<br>
- Welsh rarebit with broccoli<br>
- Granola<br>
- Granola bars or some kind of raw bar<br>
- Jalapeno cheese bread dough (I use the Artisan Bread in Five Minutes a Day approach)<br>
- Brown sugar biscuit twists<br>
- Salmon jerky (not veg*n, I know--we do eat fish and some organic meat once in a while)<br><br>
The last five items might get bumped to later (or made a few days earlier) depending on how things go.
 

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I'm jealous! If I had a big enough freezer I would be going nuts right there with you!<br><br><br>
Tofutti makes a pretty decent spicy sausage. I dig them, considering I don't like fake meat products <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/wink1.gif" style="border:0px solid;" title="wink1"><br><br>
What about<br><br>
-muffins<br>
-lasagna-ricotta and spinach-I make it w tofu instead of cheese<br>
-burritoes-w refried beans/spices/rice ect-you can package individually or in a big pan<br>
-tofu green curry-or just the green curry/veg base-add protein later<br>
-I make a yummy red lentil coconut soup in the slowcooker that freezes amazingly. And makes a ton-double the recipe Im I'm sure you'd get 6ish meals out of it...I can give you the recipe-that would also free up an element<br>
-jamaican patties-wicked recipe in Vegan Soul Food-you can find it on line if you search<br>
-frittatas<br>
-cookie dough
 

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sausage -- I like the Tofurky ones, also TJ's has a similar one but I usually just stick with Tofuky<br><br>
I could never cook that much in one day <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"> -- I'm lucky if I manage to cook ONE meal ONCE a week.<br><br>
So do you have a separate freezer for everything? What do you store the servings in? Do you still have to prep food during the week, or do you just pop something in the oven?<br><br>
I'm intrigued yet terrified. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/winky.gif" style="border:0px solid;" title="Wink">
 

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Discussion Starter #4
<div style="margin:20px;margin-top:5px;">
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<div>Originally Posted by <strong>caiesmommy</strong> <a href="/community/forum/post/15416008"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I'm jealous! If I had a big enough freezer I would be going nuts right there with you!<br><br><br>
Tofutti makes a pretty decent spicy sausage. I dig them, considering I don't like fake meat products <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/wink1.gif" style="border:0px solid;" title="wink1"><br><br>
What about<br><br>
-muffins<br>
-lasagna-ricotta and spinach-I make it w tofu instead of cheese<br>
-burritoes-w refried beans/spices/rice ect-you can package individually or in a big pan<br>
-tofu green curry-or just the green curry/veg base-add protein later<br>
-I make a yummy red lentil coconut soup in the slowcooker that freezes amazingly. And makes a ton-double the recipe Im I'm sure you'd get 6ish meals out of it...I can give you the recipe-that would also free up an element<br>
-jamaican patties-wicked recipe in Vegan Soul Food-you can find it on line if you search<br>
-frittatas<br>
-cookie dough</div>
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</tr></table></div>
Ooh, red lentil coconut soup sounds fantastic. Yes, please share the recipe! <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat"> I've never done freezer cookie dough; how does that work? Do you make the dough, drop it on a sheet, flash-freeze and then bag it? Do you thaw it before baking or do you put it in the oven frozen? Do all types of cookie dough work that way?<br><br>
Mmm, now I'm hungry after reading your list.<br><br>
Crystal at MoneySavingMom.com has posts on her freezer cooking days and she only has a freezer above the fridge. Amazing. We have a half-sized chest freezer in our dining room and are probably going to upgrade to a full-sized one. It's such a stunning decor feature, after all <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eyesroll.gif" style="border:0px solid;" title="roll"><br><br><div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>crunchy_mommy</strong> <a href="/community/forum/post/15417069"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">sausage -- I like the Tofurky ones, also TJ's has a similar one but I usually just stick with Tofuky<br><br>
I could never cook that much in one day <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"> -- I'm lucky if I manage to cook ONE meal ONCE a week.<br><br>
So do you have a separate freezer for everything? What do you store the servings in? Do you still have to prep food during the week, or do you just pop something in the oven?<br><br>
I'm intrigued yet terrified. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/winky.gif" style="border:0px solid;" title="Wink"></div>
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Tofurky or Tofutti it is, then. We'll see which one I can find locally.<br><br>
"Intrigued yet terrified" is exactly how I felt the first time I tried this. It was actually a lot less painful than I expected (it's key to wear good shoes! No barefoot or sock foot cooking, or you'll want to die after a few hours). I do have a half-sized chest freezer and I store most things in plastic Zip-loc freezer bags and plastic containers. Not ideal, but switching to all glass storage containers is not currently in the budget, and we re-use everything until it disintegrates and don't actually re-heat anything in the plastic.<br><br>
A food processor is key, too; my DH does almost all the vegetable prep using it.<br><br>
Generally I only have to prep the side dish (salad, veggie sticks, apple slices, whatever), plus the odd lunch/breakfast/snack, or cook pasta for the spaghetti or toast bread for the Welsh Rarebit. I put in phenomenally less effort on a day to day basis.<br><br>
I'm a total foodie at heart and I <i>love</i> to cook when I have time to do it, and honestly this is not my 100% ideal way to eat--if I had time I'd be making all fresh, seasonal meals every day--but it's what works in this season of life and it's a heck of a lot better than relying on boxed mac and cheese or fast food every day (not that we don't still fall back on those options sometimes, because we do).<br><br>
Some other things I made last time around:<br><br>
White chili with leftover free-range local turkey from Christmas<br>
Greek Lemon Lentil soup from the reBar cookbook<br>
Pumpkin chocolate cupcakes<br>
Beans--black, pinto and garbanzo<br>
Curry chickpea soup from reBar (good but not great)<br>
Sauteed mushrooms and garlic and herbs for omelette filling<br>
Cornbread muffins
 

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I know it's been a few weeks but I want to bump this thread <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat"><br><br>
For the Welsh Rarebit...I have a recipe from vegweb.com called 'Welsh Rabbit' that is a sauce on bread with tomatoes. Is that the same thing? Do you just make the sauce and freeze it? What a fantastic idea! I luuuurve that stuff.
 

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Anyone make whole pizzas and freeze them? We usually do mini-pizzas and I'm thinking I could make up a bunch once a month and freeze. They are so cheap to make and they would have to be better than regular frozen pizza.<br><br>
I really need to do something like this. My husband is never around for dinner and I'm so tired of him waiting till 8 or 9 to eat. My kitchen is always messy. I hate it.
 

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Im so sorry I havent checked this thread in forever and didnt see you wanted the recipe WOOPS<br><br>
2 cups red lentils<br>
6 cups water<br>
1 28oz can tomatoes<br>
2 tbs tomato paste<br>
1 onion chopped<br>
1 thumb size piece of ginger chopped<br>
garlic to taset chopped<br>
2 large carrots chopped<br>
cumin<br>
tumeric<br>
corriander<br>
masala(lesser amount)<br>
all to taste<br><br>
Cook in slowcooker on low for 6 hours, add in 1 can of coconut milk and heat thru. Blend soup with a stick blender or in batchs in a regular blender YUMMM
 
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