In my last post, I discussed cooking and freezing 2 of the most popular sides that we eat at our house - pasta and rice. What about side dishes that are more of the casserole type, like sweet potato casserole, green bean casserole etc.
Just like most entrees, you can make these and freeze them before or after cooking. When I take the time to make a side dish like sweet potato casserole, I easily double it and then take half and freeze before cooking. When I defrost, I place the casserole in a casserole dish and cook as I normally would.
The alterations you would need to make to sides to successfully freeze would include not adding anything that should be crunchy, such as a brown sugar topping or the freeze dried onions, before freezing. These will not freeze and defrost well. Add these items after you defrost and begin the cooking.
One very important thing to consider when freezing sides - if you are doing a potato dish, make sure you cook it at least half way before freezing. Fresh potatoes do not freeze well - in fact they turn black if they aren't cooked before freezing. It would be a really bad scene to make something such as scalloped potatoes and freeze before cooking, then defrost and try to prepare, just to be met with black potatoes.
Fancy sides take a lot of time to prepare, so why not prepare multiple batches when making a single batch. It won't take you any more time and often will save you money by buying bigger containers of the ingredients.
Thursday, August 27, 2009
Monday, August 24, 2009
Sides
Ever thought about how long it takes to make a side dish? Rice takes 30-40 minutes to cook. Pasta takes about the same time - get the water to boil, then cook for 10-15 minutes, rinse and cool.
If you are like me, often you don't have time to make the rice or pasta, but you want it for dinner. How can you over come this challenge?
One choice is to buy the quick cooking rice or pasta products that are available in the grocery store. Sadly these often have a ton of salt/sodium and are very expensive. Sometimes they are convenient and are necessary for life; however, if you are going to take the time to do Once a month cooking, why not precook rice or pasta to have in the freezer?
Here's how to do it first I will describe rice, then I will do pasta. Make rice as you normally would - 2 cups of liquid to 1 cup of rice. Cook until done, but not over done. Cool quickly to stop the cooking process - you can rinse under cool water or place in the freezer to cool. When sufficiently cool, then put the desired amount in each freezer bag; remove the air, zip the bag up and freeze. When you want to eat, take out of the freezer and heat until hot.
Pasta for the freezer is a little different than rice. You will want to cook the pasta in water that has some oil in it, so that the pasta doesn't stick together. You will also want it to be slightly under done when you are planning on freezing it. So when the pasta is al dente (slightly chewy), remove from heat and rinse under cool water, to stop the cooking process. After cooled, place desired amount in freezer bag; remove the air, zip bag and freeze.
Again, when you want to eat, remove from the freezer and heat until hot.
The heating time shouldn't take more than a couple of minutes in the microwave. If you prefer, heat some butter or oil in a pan and add the frozen or defrosted side and any seasonings. Toss the rice or pasta until coated with the butter or oil and seasonings and heat until desired.
If you are like me, often you don't have time to make the rice or pasta, but you want it for dinner. How can you over come this challenge?
One choice is to buy the quick cooking rice or pasta products that are available in the grocery store. Sadly these often have a ton of salt/sodium and are very expensive. Sometimes they are convenient and are necessary for life; however, if you are going to take the time to do Once a month cooking, why not precook rice or pasta to have in the freezer?
Here's how to do it first I will describe rice, then I will do pasta. Make rice as you normally would - 2 cups of liquid to 1 cup of rice. Cook until done, but not over done. Cool quickly to stop the cooking process - you can rinse under cool water or place in the freezer to cool. When sufficiently cool, then put the desired amount in each freezer bag; remove the air, zip the bag up and freeze. When you want to eat, take out of the freezer and heat until hot.
Pasta for the freezer is a little different than rice. You will want to cook the pasta in water that has some oil in it, so that the pasta doesn't stick together. You will also want it to be slightly under done when you are planning on freezing it. So when the pasta is al dente (slightly chewy), remove from heat and rinse under cool water, to stop the cooking process. After cooled, place desired amount in freezer bag; remove the air, zip bag and freeze.
Again, when you want to eat, remove from the freezer and heat until hot.
The heating time shouldn't take more than a couple of minutes in the microwave. If you prefer, heat some butter or oil in a pan and add the frozen or defrosted side and any seasonings. Toss the rice or pasta until coated with the butter or oil and seasonings and heat until desired.
Saturday, August 15, 2009
Summer Recipe
I love marinating chicken. Without a marinade, chicken gets so boring. I found this basic recipe in a cool cookbook, but then rewrote it for my needs.
This is a wonderful summer recipe, but also works great during the winter - put it over wild rice during the winter and over salad during the summer.
Asian Chicken Salad
½ cup olive oil
2 TBSP apple cider vinegar
2-4 TBSP soy sauce
4 tsp dark sesame oil
2 tsp honey
1 garlic clove, minced
½ tsp minced fresh ginger
2 tsp salt (sea salt if possible)
6 boneless skinless chicken breasts
Ingredients needed later/Optional ingredients
2 TBSP sesame seeds, toasted
Chopped romaine lettuce, or mixed salad greens
asparagus spears
red bell pepper, chopped
sugar snap peas
1 can sliced water chestnuts, drained
In large bowl or pitcher, mix all ingredients, except chicken breasts, until well combined.
Place 1 gallon freezer bag in #10 can
Add chicken and marinade (approximately 2/3 cup per person, add more if there is some left over).
Seal bag and shake to combine. Freeze.
To prepare: Defrost mixture. Remove chicken from marinade, place marinade in large sauce pan and cook until boiling; cool. Cook chicken on the stove or barbecue until done and no longer pink.
If desired, cut chicken up. Place on salad greens, add additional toppings. Use cooked marinade for dressing.
This is a wonderful summer recipe, but also works great during the winter - put it over wild rice during the winter and over salad during the summer.
Asian Chicken Salad
½ cup olive oil
2 TBSP apple cider vinegar
2-4 TBSP soy sauce
4 tsp dark sesame oil
2 tsp honey
1 garlic clove, minced
½ tsp minced fresh ginger
2 tsp salt (sea salt if possible)
6 boneless skinless chicken breasts
Ingredients needed later/Optional ingredients
2 TBSP sesame seeds, toasted
Chopped romaine lettuce, or mixed salad greens
asparagus spears
red bell pepper, chopped
sugar snap peas
1 can sliced water chestnuts, drained
In large bowl or pitcher, mix all ingredients, except chicken breasts, until well combined.
Place 1 gallon freezer bag in #10 can
Add chicken and marinade (approximately 2/3 cup per person, add more if there is some left over).
Seal bag and shake to combine. Freeze.
To prepare: Defrost mixture. Remove chicken from marinade, place marinade in large sauce pan and cook until boiling; cool. Cook chicken on the stove or barbecue until done and no longer pink.
If desired, cut chicken up. Place on salad greens, add additional toppings. Use cooked marinade for dressing.
Thursday, June 11, 2009
My book is almost done
So my book is almost done. I need to get an ISBN number and then self-publish, till I can find a big publishing house that wants to snap it all up! I hope this will be a hot seller and that I can go to different groups - churches, moms clubs, MOPS etc to lecture about it. If you have a group that needs a speaker, let me know! I live in the metro Phoenix area and would love to come talk for about an hour on what I do and give some demonstrations!
Thursday, May 28, 2009
Simple things I have learned
There are some really simple things I have learned while doing this type of cooking.
1. Don't over cook your pasta - frozen and defrosted cooked pasta gets mushy. Properly cooked, even a bit undercooked pasta is preferable. Remember - when you defrost something that has pasta, you will be cooking it again, so you don't want a bunch of mush with meat.
2. Sometimes pasta doesn't even need to be cooked to be in the meal - for example lasagna. Just layer dry noodles in your lasagna with your meat, cheese and sauce and it will be perfect. When you defrost, cook for about 20 minutes longer and you will have a perfect lasagna.
3. Always cook onions before freezing. The first time I did this type of cooking, the book I used didn't have you cook the onions before assembling and freezing. When I defrosted my first meal and it was overpowering onion flavor I learned quickly - sautee all onions before adding to any meal, even if it doesn't say to do so.
4. You can always add more seasoning when you defrost and cook, but you sure can't take it away.
5. Along the same lines - salt increases in flavor when you freeze and defrost - err on the side of undersalted when you are freezing, add more when you have finished cooking. Other spices don't increase in flavor, so you don't need to be as cautious with them.
6. If you want something to stay crispy - like crunchy veggies, don't freeze them. They always come out limp.
7. Cream sauces are hit and miss when freezing. Some freeze well, while others curdle. If you are using my cookbook, all the sauces have been tested for freezability. If you are trying your own sauces, go cautiously.
8. No need to precook any meals, except for meat that goes in a casserole. For example, if you are making a pot roast, no need to cook it before freezing. If you are making a casserole that includes cooked, cut up chicken, you will need to cook it and cut it up before freezing - so you can assemble the whole thing.
9. Potatoes do not freeze properly, unless they are cooked beforehand. In fact, raw potatoes that are frozen turn black. If you want to freeze potatoes, make sure they are cooked before freezing.
1. Don't over cook your pasta - frozen and defrosted cooked pasta gets mushy. Properly cooked, even a bit undercooked pasta is preferable. Remember - when you defrost something that has pasta, you will be cooking it again, so you don't want a bunch of mush with meat.
2. Sometimes pasta doesn't even need to be cooked to be in the meal - for example lasagna. Just layer dry noodles in your lasagna with your meat, cheese and sauce and it will be perfect. When you defrost, cook for about 20 minutes longer and you will have a perfect lasagna.
3. Always cook onions before freezing. The first time I did this type of cooking, the book I used didn't have you cook the onions before assembling and freezing. When I defrosted my first meal and it was overpowering onion flavor I learned quickly - sautee all onions before adding to any meal, even if it doesn't say to do so.
4. You can always add more seasoning when you defrost and cook, but you sure can't take it away.
5. Along the same lines - salt increases in flavor when you freeze and defrost - err on the side of undersalted when you are freezing, add more when you have finished cooking. Other spices don't increase in flavor, so you don't need to be as cautious with them.
6. If you want something to stay crispy - like crunchy veggies, don't freeze them. They always come out limp.
7. Cream sauces are hit and miss when freezing. Some freeze well, while others curdle. If you are using my cookbook, all the sauces have been tested for freezability. If you are trying your own sauces, go cautiously.
8. No need to precook any meals, except for meat that goes in a casserole. For example, if you are making a pot roast, no need to cook it before freezing. If you are making a casserole that includes cooked, cut up chicken, you will need to cook it and cut it up before freezing - so you can assemble the whole thing.
9. Potatoes do not freeze properly, unless they are cooked beforehand. In fact, raw potatoes that are frozen turn black. If you want to freeze potatoes, make sure they are cooked before freezing.
Saturday, May 16, 2009
What kinds of recipes work for this?
This is a fantastic question that I get a lot.
Most marinades work great for this type of cooking.
Some casseroles do work and others do not. Some casseroles that appear not to work can be altered to work.
For example - for most recipes that require pasta to be cooked before freezing - don't cook the pasta. When I do a freezer lasagna, I put in regular, uncooked lasagna noodles. I don't use the "no-boil" choice - they are too expensive; I use the regular regular lasagna noodles. Yes I will add a tad bit more liquid/tomato sauce, but mainly I will just do a bit more cooking time.
For a recipe with rice that has to be cooked before adding, undercook it slightly - may be 5 minutes. This will make it a bit tough, but after freezing and defrosting then cooking in the oven, it will be perfect. If you have already cooked it the right length of time, based on the bag/box prep information, you may end up with mushy rice after freezing, defrosting and cooking in the oven.
Now for marinades - meat that is tough, like flank steak, work great in this type of cooking. You will end up with the most tender, delicious meat you have ever had and it won't be so over marinated that you can't taste the food. The meat will marinate while you freeze it and while you defrost. In addition, it will sink into the fibers of the meat and really tenderize without you having to use a tenderizer mallet!
Now here's a great, easy marinade for Carne Asada:
3-4 pounds New York or Flank steak
1 cup prepared Italian dressing
1 cup Corona beer
2-3 tsp of crushed red pepper (add more if you like it spicer!)
2-3 cloves, crushed garlic
1/4 cup lime juice
salt and pepper, as desired
1. Place steak in 1 gallon freezer bag
2. Add all remaining ingredients
3. Seal bag, shake to combine and freeze. If you don't want to freeze, allow this to marinate 4 hours or over night.
When ready to prepare- defrost completely and remove steak from marinade; discard marinade. Preheat barbecue and cook until desired doneness is achieved.
Serve with flour tortillas and cheese.
Most marinades work great for this type of cooking.
Some casseroles do work and others do not. Some casseroles that appear not to work can be altered to work.
For example - for most recipes that require pasta to be cooked before freezing - don't cook the pasta. When I do a freezer lasagna, I put in regular, uncooked lasagna noodles. I don't use the "no-boil" choice - they are too expensive; I use the regular regular lasagna noodles. Yes I will add a tad bit more liquid/tomato sauce, but mainly I will just do a bit more cooking time.
For a recipe with rice that has to be cooked before adding, undercook it slightly - may be 5 minutes. This will make it a bit tough, but after freezing and defrosting then cooking in the oven, it will be perfect. If you have already cooked it the right length of time, based on the bag/box prep information, you may end up with mushy rice after freezing, defrosting and cooking in the oven.
Now for marinades - meat that is tough, like flank steak, work great in this type of cooking. You will end up with the most tender, delicious meat you have ever had and it won't be so over marinated that you can't taste the food. The meat will marinate while you freeze it and while you defrost. In addition, it will sink into the fibers of the meat and really tenderize without you having to use a tenderizer mallet!
Now here's a great, easy marinade for Carne Asada:
3-4 pounds New York or Flank steak
1 cup prepared Italian dressing
1 cup Corona beer
2-3 tsp of crushed red pepper (add more if you like it spicer!)
2-3 cloves, crushed garlic
1/4 cup lime juice
salt and pepper, as desired
1. Place steak in 1 gallon freezer bag
2. Add all remaining ingredients
3. Seal bag, shake to combine and freeze. If you don't want to freeze, allow this to marinate 4 hours or over night.
When ready to prepare- defrost completely and remove steak from marinade; discard marinade. Preheat barbecue and cook until desired doneness is achieved.
Serve with flour tortillas and cheese.
Thursday, May 7, 2009
How to start and why??
It has been awhile since I have posted. I have been very busy writing my book.
I now am doing the triple-edit on my 1st 6 months of recipes. Hoping to get to the real editor in a few weeks, so this can get published!
So the main questions that I get are why do I do this and how do you start doing once a month cooking.
The first question why has a relatively straightfoward answer. I do this type of cooking because I want my family to eat well each night and not eat out, but I don't have time to cook from scratch each and every night.
I started once a month cooking 6 yrs ago when I was pregnant with my 2nd child. Boy did it save us time and money! I had no energy to cook, but I could defrost and my husband could put the entree in a pan and cook it and then make 1 or 2 sides.
Once I had my 2nd child, I still needed to do it so I had some sanity and we ate something other than cereal and sandwiches.
Once I got in the habit of doing this cooking, I couldn't see why I would ever want to go back to regular, every day type of cooking.
In fact, when I run out of meals in my freezer, I curse dinner every day. I have to actually think early enough in the day to defrost and prepare something and make sure that I have all the ingredients and enough time to cook it too!
So I started to make my life easier and to save money. Now to answer the "how to start". The best way to start once a month cooking is to purchase a cook book that is dedicated to this type of cooking (yes I will pimp my book).
Once you get the hang of the cooking (usually after about 3-5 rounds of cooking), you can strike out on your own to pick out your own recipes, if you so choose. My book has 6 months of no repeat recipes. So if you use 1 chapter a month, you can use the book 2 times in a year and only see the same recipe 2 times. Hopefully I will have a 2nd edition out after the 1st year, as I am continuing to work on recipes each month
After doing a few round, you will learn the techniques of what it takes to be a good or not a good choice of recipes. I learned that pasta can't be too cooked before freezing, or you will get a mushy mess. However, it can be cooked or can be dry to go in the recipe. Also, I learned to saute your onions before adding to a recipe. Frozen fresh onions get stinky and make all your food taste oniony. However, a sauteed onion will not affect the flavor of your food, but does make a difference in the recipe sometimes.
Beyond these 2 examples, you will learn what recipes need to be altered and how to alter them so they freeze properly and defrost and are still edible.
In my next post I will post about some great, funny and sad mistakes I made while learning how to do once a month cooking.
In the meantime - Happy cooking!
Jamiee
I now am doing the triple-edit on my 1st 6 months of recipes. Hoping to get to the real editor in a few weeks, so this can get published!
So the main questions that I get are why do I do this and how do you start doing once a month cooking.
The first question why has a relatively straightfoward answer. I do this type of cooking because I want my family to eat well each night and not eat out, but I don't have time to cook from scratch each and every night.
I started once a month cooking 6 yrs ago when I was pregnant with my 2nd child. Boy did it save us time and money! I had no energy to cook, but I could defrost and my husband could put the entree in a pan and cook it and then make 1 or 2 sides.
Once I had my 2nd child, I still needed to do it so I had some sanity and we ate something other than cereal and sandwiches.
Once I got in the habit of doing this cooking, I couldn't see why I would ever want to go back to regular, every day type of cooking.
In fact, when I run out of meals in my freezer, I curse dinner every day. I have to actually think early enough in the day to defrost and prepare something and make sure that I have all the ingredients and enough time to cook it too!
So I started to make my life easier and to save money. Now to answer the "how to start". The best way to start once a month cooking is to purchase a cook book that is dedicated to this type of cooking (yes I will pimp my book).
Once you get the hang of the cooking (usually after about 3-5 rounds of cooking), you can strike out on your own to pick out your own recipes, if you so choose. My book has 6 months of no repeat recipes. So if you use 1 chapter a month, you can use the book 2 times in a year and only see the same recipe 2 times. Hopefully I will have a 2nd edition out after the 1st year, as I am continuing to work on recipes each month
After doing a few round, you will learn the techniques of what it takes to be a good or not a good choice of recipes. I learned that pasta can't be too cooked before freezing, or you will get a mushy mess. However, it can be cooked or can be dry to go in the recipe. Also, I learned to saute your onions before adding to a recipe. Frozen fresh onions get stinky and make all your food taste oniony. However, a sauteed onion will not affect the flavor of your food, but does make a difference in the recipe sometimes.
Beyond these 2 examples, you will learn what recipes need to be altered and how to alter them so they freeze properly and defrost and are still edible.
In my next post I will post about some great, funny and sad mistakes I made while learning how to do once a month cooking.
In the meantime - Happy cooking!
Jamiee
Subscribe to:
Comments (Atom)