I, too, do soups, curries, etc. to freeze. Here are some staples that we use (ovo-lacto veg) regularly:
I freeze a batch of marinara about every month or two, and we usually eat that once/week. I freeze it in one-meal sizes. There was a post asking for recipes just a while ago, if you're looking for some. I posted on there but will post again if you'd likem e to give you mine.
Also, here are 3 of our 15-min. pasta staples:
BROCCOLI PASTA
Put some water on to boil. If you have a steamer, stick some frozen broccoli florets in the steamer and set it on top of the pasta water. At this point, grate some reggiano parmesan (or your favorite alternative) and chop some ripe tomatoes up. Also skin a couple of garlic cloves if you like garlic like we do. When water comes to a boil, add salt and angel hair pasta. Angel hair cooks in 3 min. Drain the pasta, melt some butter onto it, and then put the pasta on each person's plate, followed by pressed/minced fresh garlic, followed by a smidge of cheese followed by steamed florets followed by more cheese. Serve tomato wedges on the side.
ARTICHOKE PASTA
Put some water on to boil. It takes longer to boil the water than it does to cook the sauce. When water comes to boil, add salt and angel hair pasta.
Slice a largish yellow onion - thin slices.
Heat a large skillet over high heat for a couple of minutes. Turn the heat down to med-high and add a T or 2 of olive oil. Swirl to coat the pan.
Add the onion. This is important: Cook the onion until it is brown or dark brown in spots but not totally burned. You don't want it transluscent either, because it won't give the proper taste. The great thing about this is that it gives you time and leeway to run to the pantry and grab a can of quartered artichokes.
Open the can, drain. If your canned artichokes tend to have tough outer layers etc., go through them. I've started getting mine at Trader Joe's or New Season's and don't have to 'review' them anymore.
If you have time in here, grate a cup of reggiano and chop some tomatoes.
When the onions are ready, add the 'chokes and 1 T of dried basil. Cook for 6 min. or so, until they're kind of browned or at least seem to have melded tastes.
Remove from fire/heat, then add/stir/mix in the following:
1/2 cup sour cream (I use all natural, full-fat)
1/2 cup cottage cheese (all natural, full-fat)
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cayenne
1/2 cup or more of reggiano
Serve topped with reggiano and with tomato wedges on the side.
This recipe is from the Enchanted Broccoli Forest (moosewood)
SAFFRON BUTTERFLY PASTA
This recipe is from Sundays at Moosewood.
Start a pot of water to boiling. If you have a steamer basket, put about a half package or so of frozen peas into the basket while the water is coming to a boil. When the water is boiling, remove the peas and set them in the sink -- you'll pour the al dente pasta over them so that they cook completely before serving. Add salt and 1/2 pound farfalle to boiling water, cook 'til al dente, then drain in the steamer basket/colander.
Meanwhile, melt a couple of tablespoons of butter in a small saucepan. After it melts, add something like 1/4 tsp. saffron (I'm generous because we like the taste), let it cook for a minute or so and then crush the saffron up agains the sides of the pan with a wooden spoon.
Add 1/2 cup of cream and then turn the sauce down to low-ish to let it cook until the pasta's done.
Add the sauce to the pasta/peas along with 1/2 cup of grated reggiano/asiago/romano (we've settled on reggiano).
Serve with grated reggiano and tomatoes on the side.
Bon appetit!
