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.
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