I make loads of this and keep in frozen at almost all times. My kids love it, even Miss Picky. They have no idea what's in it. It's just spaghetti sauce. (Award Mom Points here.)
We eat in on Pasta, Spaghetti Squash, Pizza, as a dip for a fresh loaf of crusty bread, dip for Calzones, etc. etc. etc......Love it!
This month, I'm providing while wheat rotini noodles. You can serve it simply with the sauce and pasta. If you'd like to try something different, line a baking dish with foil and spray heavily with cooking spray. Mix slightly undercooked pasta and sauce together and place in baking dish. Top with your choice of cheese and bake at 400 for 15-20 minutes.
Veggie Marinara
1/2 cup olive oil
2-3 onions -- chopped
4 garlic gloves -- chopped
3-4 celery stalks including leafy tops -- chopped
1/2 of large bag of frozen spinach -- drained, or large bunch of fresh spinach
--washed and roughly chopped
(optional -- Kale - roughly chopped, Broccoli Rabe -- roughly chopped, Eggplant - cooked and roughly chopped, Red Pepper -- chopped finely (can add a little spice - go easy)
1/2 tsp salt
1/2 tsp pepper
4 bay leaves
2 - 32 ounce canned crushed tomatoes
1 bunch fresh parsley
fresh basil - to taste (optional)
Heat oil in large pot. Add onions and garlic and saute' until soft, about 10 minutes. Add the celery, carrots, and 1/2 of the salt and pepper and cook until the veggies are soft. Add the tomatoes and bay leaves and simmer on low heat uncovered. for 60-90 minutes. It's done when the sauce has thickened. Remove bay leaves. Add spinach and simmer for 2-3 minutes more. Remove from heat and blend using an immersion blender. (This is optional -- it really hides the veggies. You can leave it chunky if you'd like.) Add fresh parsley and basil and simmer for 3-5 minute more. Serve any way you like red sauce.
Freezer directions: Cool to room temperature and freeze in large freezer bag. To prepare, defrost in fridge overnight. Boil pasta according to directions. Warm sauce in saucepan or microwave. Top pasta with sauce. Add cheese if desired. Serve warm.
Thursday, October 21, 2010
Salmon with Rosemary and Lemon in Foil
This is one of our favorite ways to eat Salmon...and we eat Salmon A LOT.....It's an Emeril recipe I found on foodtv.com. I make this recipe whenever I'm trying to convert non-fish eaters. It's has about a 90% conversion success rate!
* 1 whole side salmon, scaled, with skin, pin bones removed (2 1/2 to 3 pounds)
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground white pepper
* 1 teaspoon coarsely chopped fresh rosemary leaves
* 1 lemon, very thinly sliced
* 1/2 small red onion, thinly sliced
* 8 cloves garlic, thinly sliced
* 1/4 cup extra-virgin olive oil
Directions
Preheat the oven to 425 degrees F.
Rinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package.
Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.
Freezer directions: Make just as directed but double wrap in foil before placing in freezer. Let defrost in refrigerator. Takes at least 24-36 hours if the Salmon is thick. Place on baking sheet and cook as directed.
I like to serve this with a green salad or some saute'd sugar snap peas.
* 1 whole side salmon, scaled, with skin, pin bones removed (2 1/2 to 3 pounds)
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground white pepper
* 1 teaspoon coarsely chopped fresh rosemary leaves
* 1 lemon, very thinly sliced
* 1/2 small red onion, thinly sliced
* 8 cloves garlic, thinly sliced
* 1/4 cup extra-virgin olive oil
Directions
Preheat the oven to 425 degrees F.
Rinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package.
Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.
Freezer directions: Make just as directed but double wrap in foil before placing in freezer. Let defrost in refrigerator. Takes at least 24-36 hours if the Salmon is thick. Place on baking sheet and cook as directed.
I like to serve this with a green salad or some saute'd sugar snap peas.
Thursday, October 7, 2010
Corn Chowder
Remember when you were a kid and mom or grandma served mashed potatoes with white cream gravy and corn for dinner? Did you ever mix the corn and potatoes and gravy together? Come on....you know you did. I lived for to it. My mom served this almost every Sunday, usual with Roast Beef or Corn-Flake-Encrusted Chicken. As soon as "Amen" was said, I would carefully start mixing the corn into the gravy, and then into the potatoes. Slowly, methodically...aiming for just the right ratio. Mmmmmmm....Pardon me while I wipe the drool off of my chin and the tear from my eye.
This is my grown up version. I have no idea where I first found the recipe. I think I tore it from a magazine or newspaper. I've tweaked it and changed it a bit over the years and have ended up with this. It tastes so much like that cream gravy-potato-corn combo of my youth, with the grown up zing of the basil and a little tomato to brighten in all. It's also nice, light, and healthy since it's made with skim milk and thickened with the potato.
Corn Chowder
6 ears Fresh Sweet Corn (Note: You could also use 3 cups of frozen kernal corn)
6 cups chicken or vegetable broth (I like to mix half and half)
2 cloves garlic, peeled and bruised
1-2 russet potato, peeled and cut into 1/2 inch dice
2 cups skim milk
salt and pepper to taste
1/4 pound bacon, cut into 1/3 inch dice
1 medium sized onion, cut into 1/4 inch dice
4 medium sized ripe tomatoes (I like to use roma tomatoes)
1/4 cup slivered fresh basil
Cut the corn from the cob and set aside. Simmer cobs, broth, and garlic in a pot, partially covered, for 10 minutes. Discard cobs and garlic. Stir in the potatoes and half of the corn. Simmer until potatoes are tender, about 10 minutes. Using a blender or immersion blender (One of my favorite kitchen items!!) blend until smooth (or leave a little chunky, your call.) Return to the pan, stir in the milk, salt and pepper and set aside. (Not over heat.)
In a saute pan, cook the bacon over low heat until the fat renders, about 6-8 minutes. Add onion and cook until soft, about 10 minutes. Add the reserved soup mixture and remaining corn and simmer for 8 minutes. Remove from heat, stir in the tomatoes and basil. Stir and let sit for 3-5 minutes. Serve with more fresh basil sprinkled on top. Serve with a nice crusty load of sourdough bread.
Serves: 6-8
Freezer Instructions: Prepare as above. Let cool then freeze in large freezer bag or other container. Let defrost in refrigerator overnight. Warm over medium-low heat, stirring frequently to prevent the milk for curdling or scalding. Serve with sourdough bread (or in a sourdough bread bowl) with thinly sliced fresh basil sprinkled on top.
Note: Check the salt and pepper and adjust to taste while reheating. I have found that the seasoning level seems to change with freezing for this recipe, usually getting stronger. I wonder if it's the potatoes/potato starch?? I don't overly season prior to freezing then add more salt/pepper afterwards.
Another Note: You can absolutely substitute soy milk for the milk. I use the original. Don't use the vanilla (did this accidentally once -- not good at all.)
This is my grown up version. I have no idea where I first found the recipe. I think I tore it from a magazine or newspaper. I've tweaked it and changed it a bit over the years and have ended up with this. It tastes so much like that cream gravy-potato-corn combo of my youth, with the grown up zing of the basil and a little tomato to brighten in all. It's also nice, light, and healthy since it's made with skim milk and thickened with the potato.
Corn Chowder
6 ears Fresh Sweet Corn (Note: You could also use 3 cups of frozen kernal corn)
6 cups chicken or vegetable broth (I like to mix half and half)
2 cloves garlic, peeled and bruised
1-2 russet potato, peeled and cut into 1/2 inch dice
2 cups skim milk
salt and pepper to taste
1/4 pound bacon, cut into 1/3 inch dice
1 medium sized onion, cut into 1/4 inch dice
4 medium sized ripe tomatoes (I like to use roma tomatoes)
1/4 cup slivered fresh basil
Cut the corn from the cob and set aside. Simmer cobs, broth, and garlic in a pot, partially covered, for 10 minutes. Discard cobs and garlic. Stir in the potatoes and half of the corn. Simmer until potatoes are tender, about 10 minutes. Using a blender or immersion blender (One of my favorite kitchen items!!) blend until smooth (or leave a little chunky, your call.) Return to the pan, stir in the milk, salt and pepper and set aside. (Not over heat.)
In a saute pan, cook the bacon over low heat until the fat renders, about 6-8 minutes. Add onion and cook until soft, about 10 minutes. Add the reserved soup mixture and remaining corn and simmer for 8 minutes. Remove from heat, stir in the tomatoes and basil. Stir and let sit for 3-5 minutes. Serve with more fresh basil sprinkled on top. Serve with a nice crusty load of sourdough bread.
Serves: 6-8
Freezer Instructions: Prepare as above. Let cool then freeze in large freezer bag or other container. Let defrost in refrigerator overnight. Warm over medium-low heat, stirring frequently to prevent the milk for curdling or scalding. Serve with sourdough bread (or in a sourdough bread bowl) with thinly sliced fresh basil sprinkled on top.
Note: Check the salt and pepper and adjust to taste while reheating. I have found that the seasoning level seems to change with freezing for this recipe, usually getting stronger. I wonder if it's the potatoes/potato starch?? I don't overly season prior to freezing then add more salt/pepper afterwards.
Another Note: You can absolutely substitute soy milk for the milk. I use the original. Don't use the vanilla (did this accidentally once -- not good at all.)
Thursday, September 9, 2010
Dill Chicken and Basmati Rice
4 chicken breast
2 T. butter
1/2 C. onion, chopped
2 C. chicken broth
1 T. lemon juice
1 C. uncooked rice
2 t. dill
Melt butter and brown chicken in a large frying pan. Remove chicken from pan and allow to rest.
In same pan, cook onion until tender.
Add broth, lemon juice (in the freezer meal they are already together), and rice. Heat to boiling, stirring occasionally.
Return chicken to pan, lower heat, and cover. Simmer 15-20 minutes or until rice is cooked.
Sprinkle with dill.
2 T. butter
1/2 C. onion, chopped
2 C. chicken broth
1 T. lemon juice
1 C. uncooked rice
2 t. dill
Melt butter and brown chicken in a large frying pan. Remove chicken from pan and allow to rest.
In same pan, cook onion until tender.
Add broth, lemon juice (in the freezer meal they are already together), and rice. Heat to boiling, stirring occasionally.
Return chicken to pan, lower heat, and cover. Simmer 15-20 minutes or until rice is cooked.
Sprinkle with dill.
Pesto and Spinach Bake
This recipe is off my other blog and named baked ziti. I changed the name so you know a little bit more about what to expect. We had this for dinner the other night and I swear, we still have enough for 2 more full dinners. This is for all you left over lovers out there!
Ingredients:
Salt
1 pound ziti
1 medium onion, chopped
3 cloves garlic, chopped
1 (28-ounce) can diced tomatoes
6 ounces pesto
15 ounces ricotta cheese
1 (9-ounce) package washed spinach
Butter, for baking dish
2 cups shredded mozzarella, plus more for topping
1 1/2 cups grated Parmesan, plus more for topping
DirectionsPreheat oven to 375 degrees F.Bring a large pot of salted water to a boil over high heat. Add ziti and cook until al dente. Drain in a colander.
In a large skillet over medium heat, saute onion and garlic. Add the can of diced tomatoes and pesto and let simmer for 10 minutes.
Add the ricotta cheese, spinach, Parmesan and mozzarella to a large bowl, and stir to combine.
Butter a 4-quart baking dish, add the cooked pasta, then tomato mixture and cheese mixture.
Top with a sprinkling of mozzarella and Parmesan.Bake until completely heated through and golden and crisp on top, about 20 minutes.
For the freezer meal, allow to thaw.
Bake until completely heated through and golden and crisp on top, about 20 minutes. (Mine took more like 50-60 minutes...I guess you could up the temp.)
Ingredients:
Salt
1 pound ziti
1 medium onion, chopped
3 cloves garlic, chopped
1 (28-ounce) can diced tomatoes
6 ounces pesto
15 ounces ricotta cheese
1 (9-ounce) package washed spinach
Butter, for baking dish
2 cups shredded mozzarella, plus more for topping
1 1/2 cups grated Parmesan, plus more for topping
DirectionsPreheat oven to 375 degrees F.Bring a large pot of salted water to a boil over high heat. Add ziti and cook until al dente. Drain in a colander.
In a large skillet over medium heat, saute onion and garlic. Add the can of diced tomatoes and pesto and let simmer for 10 minutes.
Add the ricotta cheese, spinach, Parmesan and mozzarella to a large bowl, and stir to combine.
Butter a 4-quart baking dish, add the cooked pasta, then tomato mixture and cheese mixture.
Top with a sprinkling of mozzarella and Parmesan.Bake until completely heated through and golden and crisp on top, about 20 minutes.
For the freezer meal, allow to thaw.
Bake until completely heated through and golden and crisp on top, about 20 minutes. (Mine took more like 50-60 minutes...I guess you could up the temp.)
Monday, September 6, 2010
Tortellini Soup
I had tortellini soup at a restaurant a couple of years ago and it was sooooo good. Seriously good. I came home and searched for recipes, but didn't find anything that was awesome in totality. Therefore, I created this on. The kids love it. Ever Miss I-don't-eat-anything loves it. I made it last week and they all declared it "Soup of of the Year" so Yeah! for me. Leftovers are eaten cold out of the fridge.
Now that I've gotten your hopes up.....don't be disappointed.....
Shelly's Tortellini Soup
4 boneless, skinless chicken breasts, each cut in half
6 cups low sodium chicken broth (I've also used vegetable stock-yum!)
2 cups water
2-3 carrots, sliced into thin rounds
1/2 - 1 bunch swiss chard, cut crosswise into 1 inch strips
8-10 ounce package or tortellini -- I like Cheese or Spinach/Cheese
3/4 - 1 tsp kosher salt
3/4 -1 tsp black pepper
3/4 tsp fresh Rosemary, chopped
3/4 tsp fresh chopped Basil or 1/2 tsp dried basil
1/4 cup (about 1 ounce) finely grated Parmesan cheese (the good stuff -- NOT the can)
Add broth and water to large pot. Bring to boil and add chicken. Reduce to barely a simmer (rare bubbles coming up -- you're basically poaching the chicken). Cook until chicken is cooked through - about 20-30 minutes depending on size and thickness. Skim off any foam. Remove chicken to plate and cool. Shred the meat or chop into small pieces. Strain the broth with a fine strainer or through a clean dish towel to remove impurities. Return broth to pot and bring to boil. Add carrots, chard, tortellini, and spices. Simmer according to tortellini's package directions, usually 3-5 minutes. Add the chicken and heat 3-4 minutes. Ladle into bowls and top with finely grated Parmesan.
Freezer directions: Just rewarm on medium high heat then serve with finely grated Parmesan cheese. When frozen, Parmesan can become more crumbly, so you may have to grate a little more slowly.
Serving Suggestions: Complete meal -- consider serving with garlic bread, foccacia, or rustic bread.
Now that I've gotten your hopes up.....don't be disappointed.....
Shelly's Tortellini Soup
4 boneless, skinless chicken breasts, each cut in half
6 cups low sodium chicken broth (I've also used vegetable stock-yum!)
2 cups water
2-3 carrots, sliced into thin rounds
1/2 - 1 bunch swiss chard, cut crosswise into 1 inch strips
8-10 ounce package or tortellini -- I like Cheese or Spinach/Cheese
3/4 - 1 tsp kosher salt
3/4 -1 tsp black pepper
3/4 tsp fresh Rosemary, chopped
3/4 tsp fresh chopped Basil or 1/2 tsp dried basil
1/4 cup (about 1 ounce) finely grated Parmesan cheese (the good stuff -- NOT the can)
Add broth and water to large pot. Bring to boil and add chicken. Reduce to barely a simmer (rare bubbles coming up -- you're basically poaching the chicken). Cook until chicken is cooked through - about 20-30 minutes depending on size and thickness. Skim off any foam. Remove chicken to plate and cool. Shred the meat or chop into small pieces. Strain the broth with a fine strainer or through a clean dish towel to remove impurities. Return broth to pot and bring to boil. Add carrots, chard, tortellini, and spices. Simmer according to tortellini's package directions, usually 3-5 minutes. Add the chicken and heat 3-4 minutes. Ladle into bowls and top with finely grated Parmesan.
Freezer directions: Just rewarm on medium high heat then serve with finely grated Parmesan cheese. When frozen, Parmesan can become more crumbly, so you may have to grate a little more slowly.
Serving Suggestions: Complete meal -- consider serving with garlic bread, foccacia, or rustic bread.
Cioppino Style Salmon
I pulled this recipe out of a Cooking Light magazine years ago. I think it was at the OBGyn's office (sorry Dr. Romberg). It's quick and easy to make, really light, but feel heartier due to the tomato based sauce. I've served it as is or added extra tomatoes to make more sauce and served it over orzo or rice. I usually serve it with a salad, sauteed sugar snap peas, or just some foccacia or rustic bread.
Cioppino Style Salmon
6 Salmon Fillets (meal includes all natural, wild caught, Alaskan salmon!!!)
2 Tbsp olive oil
2 cloves fresh garlic, sliced
1 cup chopped onion -- I have used either all white, or a mix of white and red
2 cups chopped fresh tomatoes or 1 28 ounce can diced tomatoes
1/2 cup roughly chopped parsley
1/2 tsp crushed red pepper (for the meal this month, I used just a pinch - maybe 1/8 tsp -- add more if you family likes heat)
1 cup clam juice
Preheat large skillet, add olive oil and swirl to coat pan.
Add garlic and onion and cook for about 2 minutes until slightly brown.
Add remaining ingredients, except salmon, and simmer on low for 5 minutes.
Place salmon fillets on top of tomato mixture, skin side down, and cover with lid.
Cook for 6 minutes or until salmon if cooked through to the center.
Freezer Directions: Thaw in fridge overnight. Follow directions as above.
Cioppino Style Salmon
6 Salmon Fillets (meal includes all natural, wild caught, Alaskan salmon!!!)
2 Tbsp olive oil
2 cloves fresh garlic, sliced
1 cup chopped onion -- I have used either all white, or a mix of white and red
2 cups chopped fresh tomatoes or 1 28 ounce can diced tomatoes
1/2 cup roughly chopped parsley
1/2 tsp crushed red pepper (for the meal this month, I used just a pinch - maybe 1/8 tsp -- add more if you family likes heat)
1 cup clam juice
Preheat large skillet, add olive oil and swirl to coat pan.
Add garlic and onion and cook for about 2 minutes until slightly brown.
Add remaining ingredients, except salmon, and simmer on low for 5 minutes.
Place salmon fillets on top of tomato mixture, skin side down, and cover with lid.
Cook for 6 minutes or until salmon if cooked through to the center.
Freezer Directions: Thaw in fridge overnight. Follow directions as above.
Pomegranate Chicken Curry
I found this recipe online when I had leftover pomegranate juice I needed to use. I had no idea it was anything like a curry at first, but was informed it was an "brilliant curry" by a missionary from England we fed it to. It was inspiration....he had told us the week before that the thing he was most homesick for was curry......
Pomegranate Chicken Curry
1 Tbsp olive oil
1 1/2 pounds chicken (it called for thighs, but I've always used breasts)
1 Tbsp cumin
2 tsp cinnamon
2 tsp turmeric
1 tsp chili powder (this is omitted in your spice packet -- add if your family likes spice---my kids won't eat it spicy)
1 medium onion, chopped
1/4 cup walnuts, ground into a paste in the food processor (again, omitted in your meal due to allergies -- still tastes good without)
1 cup pomegranate juioe
Optional: 1 tsp lemon or orange zest and cilantro or mint for garnish
Heat oil in pan over medium high heat. Brown chicken and transfer to plate. Add spices and onion to skillet and saute until onion is soft. Return chicken to the pan and add pomegranate juice and nut paste. Stir to coat the chicken. Simmer for 15-20 minutes or until chicken is cooked completely and sauce has reduced. Serve with a garnish of lemon or orange zest and/or chopped cilantro or mint.
Side Dishes: Couscous (provided) and a green salad
Freezer Directions: Thaw in fridge overnight. Follow directions as above using packaged, prepped ingredients.
Pomegranate Chicken Curry
1 Tbsp olive oil
1 1/2 pounds chicken (it called for thighs, but I've always used breasts)
1 Tbsp cumin
2 tsp cinnamon
2 tsp turmeric
1 tsp chili powder (this is omitted in your spice packet -- add if your family likes spice---my kids won't eat it spicy)
1 medium onion, chopped
1/4 cup walnuts, ground into a paste in the food processor (again, omitted in your meal due to allergies -- still tastes good without)
1 cup pomegranate juioe
Optional: 1 tsp lemon or orange zest and cilantro or mint for garnish
Heat oil in pan over medium high heat. Brown chicken and transfer to plate. Add spices and onion to skillet and saute until onion is soft. Return chicken to the pan and add pomegranate juice and nut paste. Stir to coat the chicken. Simmer for 15-20 minutes or until chicken is cooked completely and sauce has reduced. Serve with a garnish of lemon or orange zest and/or chopped cilantro or mint.
Side Dishes: Couscous (provided) and a green salad
Freezer Directions: Thaw in fridge overnight. Follow directions as above using packaged, prepped ingredients.
Monday, July 19, 2010
Roasted chicken, onion, and rosemary pizza
This came from a pampered chef recipe - the original recipe was for the roasted chicken and this was a "use the leftovers" side recipe. I've taken to just skipping the original roast the whole chicken thing and using a store bought roasted chicken for the pizza.
2 C. roasted chicken, shredded or in chucks
1 C. red onion, sliced or diced (I find I like less onion than this calls for)
1/4 C. fresh parsly, chopped
2 T. olive oil
2 garlic cloves, pressed
1 T. fresh rosemary
1/2 t. salt
1/4 t. pepper
2 C. mozzarella cheese, divided
Combine 1 1/2 C. of the cheese and the rest of the ingredients. Mix well. Top a pizza crust, sprinkle with remaining cheese and bake at 425 degrees for 18-22 minutes.
For the pizza crust, I used the freezer recipe from Shelly:
3 1/2 C. flour (I subbed half whole wheat)
2 pkgs (2 1/4 t.) active dry yeast
1 t. salt
1/2 t. sugar
1 1/2 C. lukewarm water
1/2 t. olive oil
Mix flour, yeast, salt, and sugar. Gradually add water while kneading with dough hook or by hand. Knead until firm and smooth (about 10 minutes). Remove dough from bowl. Coat inside of bowl with oil and replace dough, turning to coat. Let rise until doubled (about 90-120 minutes).
Preheat oven to 500 degrees. If using pizza stone, preheat with oven.
Using your hands and/or rolling pin, work 1/2 of dough into desired shape. Top. Bake 10-12 minutes.
Freezer Prep: Follow recipe through rising step. After it has risen, punch down and then freeze. Let dough defrost and rise on kitchen counter for 8-12 hours. Assemble, top, and bake as above.
2 C. roasted chicken, shredded or in chucks
1 C. red onion, sliced or diced (I find I like less onion than this calls for)
1/4 C. fresh parsly, chopped
2 T. olive oil
2 garlic cloves, pressed
1 T. fresh rosemary
1/2 t. salt
1/4 t. pepper
2 C. mozzarella cheese, divided
Combine 1 1/2 C. of the cheese and the rest of the ingredients. Mix well. Top a pizza crust, sprinkle with remaining cheese and bake at 425 degrees for 18-22 minutes.
For the pizza crust, I used the freezer recipe from Shelly:
3 1/2 C. flour (I subbed half whole wheat)
2 pkgs (2 1/4 t.) active dry yeast
1 t. salt
1/2 t. sugar
1 1/2 C. lukewarm water
1/2 t. olive oil
Mix flour, yeast, salt, and sugar. Gradually add water while kneading with dough hook or by hand. Knead until firm and smooth (about 10 minutes). Remove dough from bowl. Coat inside of bowl with oil and replace dough, turning to coat. Let rise until doubled (about 90-120 minutes).
Preheat oven to 500 degrees. If using pizza stone, preheat with oven.
Using your hands and/or rolling pin, work 1/2 of dough into desired shape. Top. Bake 10-12 minutes.
Freezer Prep: Follow recipe through rising step. After it has risen, punch down and then freeze. Let dough defrost and rise on kitchen counter for 8-12 hours. Assemble, top, and bake as above.
Salsa All'Amatriciana
Hands down, the favorite red sauce in this house.
This is from Giada De Laurentiis' Everyday Italian cookbook. My sis-in-law Jen gave it too me and it is fabulous. Really yummy, doable recipes. A lot of them are very amenable to freezer meals as well. It is probably the most used cookbook in our house.
1 T olive oil
6 ounces Pancetta or slab bacon, diced
1 small yellow onion, finely chopped
2 garlic cloves, minced (Confession: I usually add 3-4....)
pinch of dried crushed red pepper flake (you can leave this out...for the kids, I
usually just add a couple of flakes -- it isn't spicy, but adds
a little heat in the back of your throat -- NICE!)
1 28 ounce can tomato puree' (or crushed tomatoes)
1/2 tsp sea salt
1/2 tsp fresh cracked pepper
1/c cup Romano cheese (I've also used parmesan)
In a large, heavy skillet, heat the oil over medium heat. Add the pancetta or bacon and cook until golden brown, about 8 minutes. Add the onion and saute' until tender, about 5 minutes. Add the garlic and red pepper flake and saute' until fragrant, about 30-60 seconds. Stir in the tomatoe puree', salt and pepper. Simmer uncovered over medium low heat until sauce thickens slightly -- about 15 minutes. Stir in the cheese. Season with more salt and pepper to taste. Serve with 1 pound or your favorite shape pasta, although we also like to dip chunks of crust bread in it and eat it without the pasta.
From Frozen: Defrost in refrigerator overnight. Rewarm over medium heat, stirring occasionally. Stir to re-incorporate the cheese. Serve with pasta and garlic bread.
This is from Giada De Laurentiis' Everyday Italian cookbook. My sis-in-law Jen gave it too me and it is fabulous. Really yummy, doable recipes. A lot of them are very amenable to freezer meals as well. It is probably the most used cookbook in our house.
1 T olive oil
6 ounces Pancetta or slab bacon, diced
1 small yellow onion, finely chopped
2 garlic cloves, minced (Confession: I usually add 3-4....)
pinch of dried crushed red pepper flake (you can leave this out...for the kids, I
usually just add a couple of flakes -- it isn't spicy, but adds
a little heat in the back of your throat -- NICE!)
1 28 ounce can tomato puree' (or crushed tomatoes)
1/2 tsp sea salt
1/2 tsp fresh cracked pepper
1/c cup Romano cheese (I've also used parmesan)
In a large, heavy skillet, heat the oil over medium heat. Add the pancetta or bacon and cook until golden brown, about 8 minutes. Add the onion and saute' until tender, about 5 minutes. Add the garlic and red pepper flake and saute' until fragrant, about 30-60 seconds. Stir in the tomatoe puree', salt and pepper. Simmer uncovered over medium low heat until sauce thickens slightly -- about 15 minutes. Stir in the cheese. Season with more salt and pepper to taste. Serve with 1 pound or your favorite shape pasta, although we also like to dip chunks of crust bread in it and eat it without the pasta.
From Frozen: Defrost in refrigerator overnight. Rewarm over medium heat, stirring occasionally. Stir to re-incorporate the cheese. Serve with pasta and garlic bread.
Mahi Mahi Fish Tacos
I found this recipe here. I just found this blog and want to try more of the recipes. Yum!
To control the heat, I didn't add the jalapeno to the marinade. If you want to add some heat, heat a couple Tablespoons of olive oil in a large saute pan. Cut the jalapeno in half and remove the seeds. Saute the jalapeno in the oil for 5-10 minutes to infuse the heat and flavor into the oil. The longer you cook it, the stronger/hotter it will be. Remove the jalapeno from the oil and cook the fish fillets until opaque and they flake easily, about 7-8 minutes per side. Use a fork to pull/flake fish away from skin, serve with fresh, warm tortillas and desire condiments -- pico de gallo, cabbage slaw, tomato, mexican cheese....
To control the heat, I didn't add the jalapeno to the marinade. If you want to add some heat, heat a couple Tablespoons of olive oil in a large saute pan. Cut the jalapeno in half and remove the seeds. Saute the jalapeno in the oil for 5-10 minutes to infuse the heat and flavor into the oil. The longer you cook it, the stronger/hotter it will be. Remove the jalapeno from the oil and cook the fish fillets until opaque and they flake easily, about 7-8 minutes per side. Use a fork to pull/flake fish away from skin, serve with fresh, warm tortillas and desire condiments -- pico de gallo, cabbage slaw, tomato, mexican cheese....
Biscuits -- Plain or Garlic Cheese
1 c Skim Milk
1 T lemon juice or white vinegar
(Or: 1 cup buttermilk instead of the milk and juice/vinegar)
2 1/4 to 2 1/2 cups flour (I usually mix white and whole wheat)
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 Tbsp butter, cold
2 Tbsp criso, preferably cold, but room temperature is ok
Garlic powder (opt'l)
Favorite cheese -- we like colby jack or a sharp cheddar (opt'l), finely grated
Preheat oven to 450. Combine milk and juice or vinegar and let sit in refrigerator.
In a large bowl, whisk the milk, baking powder, baking soda, and salt together. Add garlic powder to taste if desired--I usually just eyeball it--perhaps a Tablespoon. Use a pastry cutter or your fingers to cut in butter and crisco, working quickly. You don't want the butter to get warm or too soft. Mix until it looks like crumbs. Make a well in the middle and pour in milk mixture or buttermilk. Mix slightly then add cheese. Stir with a form or fingers until everything is just wet. You may need to add a little more flour if it is too wet, but this is a really soft, sticky dough. Turn out on to floured surface and need gently 5-10 times. Press with hand until 1 inch thick. Cut out with 2 inch biscuit cutter or sharp knife, pushing straight down. Place on baking sheet so they just touch.
Bake until golden brown -- about 15-20 minutes.
To Freeze: Parbake the biscuits prior to freezing. Cook just until set but not browning .. about 7 minutes. Cool completely then place on flat place/cooking sheet in freezer and flash freeze individually before place in freezer bag.
From Frozen: Either bake from frozen on 450 for about 15 minutes or defrost in refrigerator and bake on 450 for 7-10 minutes. Check them halfway through either way. If browning too much, cover with sheet of foil.
1 T lemon juice or white vinegar
(Or: 1 cup buttermilk instead of the milk and juice/vinegar)
2 1/4 to 2 1/2 cups flour (I usually mix white and whole wheat)
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 Tbsp butter, cold
2 Tbsp criso, preferably cold, but room temperature is ok
Garlic powder (opt'l)
Favorite cheese -- we like colby jack or a sharp cheddar (opt'l), finely grated
Preheat oven to 450. Combine milk and juice or vinegar and let sit in refrigerator.
In a large bowl, whisk the milk, baking powder, baking soda, and salt together. Add garlic powder to taste if desired--I usually just eyeball it--perhaps a Tablespoon. Use a pastry cutter or your fingers to cut in butter and crisco, working quickly. You don't want the butter to get warm or too soft. Mix until it looks like crumbs. Make a well in the middle and pour in milk mixture or buttermilk. Mix slightly then add cheese. Stir with a form or fingers until everything is just wet. You may need to add a little more flour if it is too wet, but this is a really soft, sticky dough. Turn out on to floured surface and need gently 5-10 times. Press with hand until 1 inch thick. Cut out with 2 inch biscuit cutter or sharp knife, pushing straight down. Place on baking sheet so they just touch.
Bake until golden brown -- about 15-20 minutes.
To Freeze: Parbake the biscuits prior to freezing. Cook just until set but not browning .. about 7 minutes. Cool completely then place on flat place/cooking sheet in freezer and flash freeze individually before place in freezer bag.
From Frozen: Either bake from frozen on 450 for about 15 minutes or defrost in refrigerator and bake on 450 for 7-10 minutes. Check them halfway through either way. If browning too much, cover with sheet of foil.
Tomato Basil Soup
This is based on a recipe from Cooking Light magazine, with a few changes....
2 C diced tomatoes (canned is fine, I used Fire-Roasted this month)
2 C canned crushed tomatoes
4 cups low sodium tomato juice or V-8
1/3 C fresh basil, chopped
1 C skim milk
1/4 tsp salt
1/4 fresh cracked black pepper
1/2 c (about 4 ounces) cream cheese (I use the 1/3 less fat Neufchatel version); cut into small pieces
In large pot, bring tomatoes and juice to boil. Reduce heat and simmer uncovered for 30 minutes.
Add basil and using a food processor or immersion blender process until smooth. Return to pan; stir in milk, cream cheese, salt, pepper and mix with whisk or immersion blender. Cook over medium heat stirring frequently until thickens - about 5 minutes. Serve with garlic cheddar biscuits or a nice hunk of crusty bread.
From Frozen: Defrost overnight in fridge. Warm over medium low heat. Whisk to reincorporate. Serve!
2 C diced tomatoes (canned is fine, I used Fire-Roasted this month)
2 C canned crushed tomatoes
4 cups low sodium tomato juice or V-8
1/3 C fresh basil, chopped
1 C skim milk
1/4 tsp salt
1/4 fresh cracked black pepper
1/2 c (about 4 ounces) cream cheese (I use the 1/3 less fat Neufchatel version); cut into small pieces
In large pot, bring tomatoes and juice to boil. Reduce heat and simmer uncovered for 30 minutes.
Add basil and using a food processor or immersion blender process until smooth. Return to pan; stir in milk, cream cheese, salt, pepper and mix with whisk or immersion blender. Cook over medium heat stirring frequently until thickens - about 5 minutes. Serve with garlic cheddar biscuits or a nice hunk of crusty bread.
From Frozen: Defrost overnight in fridge. Warm over medium low heat. Whisk to reincorporate. Serve!
Sunday, July 18, 2010
recipes
Ok ladies, in hopes that you'll share yours too, here's one of my freezer meal recipes from this month. I'll try to get the others up and from last month also but it's getting late tonight so they'll have to come another day.
Beef Broccoli:
For the exchange, I wasn't sure how many servings it made and it's been a while since I've made it with the husband's non-beef kick but I figured 4 servings was safe so I multiplied this recipe by 1 1/2.
1 lb broccoli (you can either parboil some fresh or used frozen)
1/2 lb steak, sliced thinly (the recipe calls for round steak but you can use whatever you like)
Marinade:
2 t. sugar
1 T. soy sauce
1 T. cornstarch
1/8 t. grated ginger
salt and pepper, optional (I usually leave out since soy sauce has plenty of salt)
Marinate meat for 5-10 minutes and then cook until done.
Sauce:
1 beef buillon cube
1 C. water
1 T. cornstarch
1-2 T. soy sauce
Dissolve buillon cube in water. Allow to cool and add cornstarch or dissolve cornstarch in a little cold water. Add soy sauce. Add sauce to meat in pan and cook and stir until thick and bubbly.
Stir in broccoli. If the sauce is too thick, add in 1/4 C. water. If you want it thicker, dissolve more cornstarch in some cold water and add to meat mixture.
To prepare for freezer, combine uncooked meat and marinade in one bag. Prepare sauce and choose the option to allow buillon and water to cool. Add in cornstarch and soy sauce - this goes in another bag. I use frozen broccoli in another bag. Put all a big ziplock so they are all together and easy to grab when you make this meal.
Prepare from frozen by allowing all the ingredients to thaw. Follow the steps above, skipping the marinating time since it already got that while thawing and reincorporate corstarch in the sauce before adding to the hot pan. You might also want to microwave the frozen broccoli if it's not as soft as you'd like to eat it by just thawing.
Sesame Noodles :
I got these noodles off the Pioneer Woman website. We love them and they are so easy to make with things we normally have on hand.
12 oz. spaghetti noodles
1/4 C. soy sauce
2 T. sugar
3-4 cloves garlic (the more the better, I say!)
2 T. rice vinegar
2-3 T. sesame oil
4-5 T. canola oil(I usually use half this amount and don't miss it)
3-4 green onions, sliced
2 T. hot water
Cook noodles according to package directions. Mix the rest of the ingredients and pour over cooked noodles. Toss and serve.
For my freezer meal, I just put all the sauce ingredients, minus the hot water into a baggie. Keep the pasta on hand in the pantry.
Prepare from frozen the same way as above, allowing sauce to thaw first. Add in hot water and whisk sauce before adding cooked noodles.
Beef Broccoli:
For the exchange, I wasn't sure how many servings it made and it's been a while since I've made it with the husband's non-beef kick but I figured 4 servings was safe so I multiplied this recipe by 1 1/2.
1 lb broccoli (you can either parboil some fresh or used frozen)
1/2 lb steak, sliced thinly (the recipe calls for round steak but you can use whatever you like)
Marinade:
2 t. sugar
1 T. soy sauce
1 T. cornstarch
1/8 t. grated ginger
salt and pepper, optional (I usually leave out since soy sauce has plenty of salt)
Marinate meat for 5-10 minutes and then cook until done.
Sauce:
1 beef buillon cube
1 C. water
1 T. cornstarch
1-2 T. soy sauce
Dissolve buillon cube in water. Allow to cool and add cornstarch or dissolve cornstarch in a little cold water. Add soy sauce. Add sauce to meat in pan and cook and stir until thick and bubbly.
Stir in broccoli. If the sauce is too thick, add in 1/4 C. water. If you want it thicker, dissolve more cornstarch in some cold water and add to meat mixture.
To prepare for freezer, combine uncooked meat and marinade in one bag. Prepare sauce and choose the option to allow buillon and water to cool. Add in cornstarch and soy sauce - this goes in another bag. I use frozen broccoli in another bag. Put all a big ziplock so they are all together and easy to grab when you make this meal.
Prepare from frozen by allowing all the ingredients to thaw. Follow the steps above, skipping the marinating time since it already got that while thawing and reincorporate corstarch in the sauce before adding to the hot pan. You might also want to microwave the frozen broccoli if it's not as soft as you'd like to eat it by just thawing.
Sesame Noodles :
I got these noodles off the Pioneer Woman website. We love them and they are so easy to make with things we normally have on hand.
12 oz. spaghetti noodles
1/4 C. soy sauce
2 T. sugar
3-4 cloves garlic (the more the better, I say!)
2 T. rice vinegar
2-3 T. sesame oil
4-5 T. canola oil(I usually use half this amount and don't miss it)
3-4 green onions, sliced
2 T. hot water
Cook noodles according to package directions. Mix the rest of the ingredients and pour over cooked noodles. Toss and serve.
For my freezer meal, I just put all the sauce ingredients, minus the hot water into a baggie. Keep the pasta on hand in the pantry.
Prepare from frozen the same way as above, allowing sauce to thaw first. Add in hot water and whisk sauce before adding cooked noodles.
Thursday, July 15, 2010
July Cooking Directions
Grilled Chicken and Rosemary Rolls
For the chicken, I packaged them in two bags, two chicken breasts per bag for options sake. You can thaw them all and grill or broil them for a meal with the rolls OR skip straight to the left over options here:
1. Chop and use to top a dinner salad. Still good with the rolls!
2. Chicken Bake - Arrange some pizza dough into a retangle on a cookie sheet. Long ways, down the middle, layer fresh spinach, slices of the chicken and some thinly sliced onion. If you're doing leftover chicken and it's a little dry, add some ceasar dressing. Add cheese, mushrooms, or whatever else you'd like. Fold the sides in a seal. Brush with some ceasar salad dressing and sprinkle with parmesan cheese. Bake.
For the rolls, thaw and bake at 350 degrees until warm about 5-10 minutes. Brush with some melted butter if your diet allows. :)
Beef Broccoli and Sesame Noodles
Beef Broccoli:
Allow to thaw. Pour beef and marinade into a hot frying pan and cook until desired doneness. Mix sauce bag so cornstarch incorporates. Pour over meat and cook over medium heat until sauce is thick and bubbly. Meanwhile, microwave broccoli with a few tablespoons water until desired softness (I like the broccoli more firm so I just barely warm through.) Stir broccoli into beef mixure. If you'd like the sauce thinner, stir in 1/4 C. water.
Sesame Noodles:
Note: I usually don't make an entire box for one meal but the sauce is enough for the whole box. It warms up fine but tends to seem more oily than when it's fresh.
Cook and drain pasta according to box. Add 2 T. hot water into sesame noodle sauce and mix well. Toss sauce with noodles.
Pizza two ways
I made a grown up version and a more basic kid friendly version...
Ham and Pineapple:
Pretty straight forward. Allow crust to thaw on counter all day until double. If it's a pretty warm day, it'll take less time. Arrange dough on pizza stone or cookie sheet. I like to sprinkle with cornmeal and then lay the dough on. Top with sauce, cheese, ham and pineapple. The recipe says bake at 500 degrees for 10-12 minutes. I usually do about 450 at the most...
Chicken, Onion and Rosemary Pizza:
Allow crust to thaw on counter all day until double. If it's a pretty warm day, it'll take less time. Arrange dough on pizza stone or cookie sheet. I like to sprinkle with cornmeal and then lay the dough on. This recipe doesn't need a sauce but you could brush some olive oil over the crust if you wanted to. Top with chicken mixture and then cheese. Bake at 425 degrees for 18-22 minutes.
For the chicken, I packaged them in two bags, two chicken breasts per bag for options sake. You can thaw them all and grill or broil them for a meal with the rolls OR skip straight to the left over options here:
1. Chop and use to top a dinner salad. Still good with the rolls!
2. Chicken Bake - Arrange some pizza dough into a retangle on a cookie sheet. Long ways, down the middle, layer fresh spinach, slices of the chicken and some thinly sliced onion. If you're doing leftover chicken and it's a little dry, add some ceasar dressing. Add cheese, mushrooms, or whatever else you'd like. Fold the sides in a seal. Brush with some ceasar salad dressing and sprinkle with parmesan cheese. Bake.
For the rolls, thaw and bake at 350 degrees until warm about 5-10 minutes. Brush with some melted butter if your diet allows. :)
Beef Broccoli and Sesame Noodles
Beef Broccoli:
Allow to thaw. Pour beef and marinade into a hot frying pan and cook until desired doneness. Mix sauce bag so cornstarch incorporates. Pour over meat and cook over medium heat until sauce is thick and bubbly. Meanwhile, microwave broccoli with a few tablespoons water until desired softness (I like the broccoli more firm so I just barely warm through.) Stir broccoli into beef mixure. If you'd like the sauce thinner, stir in 1/4 C. water.
Sesame Noodles:
Note: I usually don't make an entire box for one meal but the sauce is enough for the whole box. It warms up fine but tends to seem more oily than when it's fresh.
Cook and drain pasta according to box. Add 2 T. hot water into sesame noodle sauce and mix well. Toss sauce with noodles.
Pizza two ways
I made a grown up version and a more basic kid friendly version...
Ham and Pineapple:
Pretty straight forward. Allow crust to thaw on counter all day until double. If it's a pretty warm day, it'll take less time. Arrange dough on pizza stone or cookie sheet. I like to sprinkle with cornmeal and then lay the dough on. Top with sauce, cheese, ham and pineapple. The recipe says bake at 500 degrees for 10-12 minutes. I usually do about 450 at the most...
Chicken, Onion and Rosemary Pizza:
Allow crust to thaw on counter all day until double. If it's a pretty warm day, it'll take less time. Arrange dough on pizza stone or cookie sheet. I like to sprinkle with cornmeal and then lay the dough on. This recipe doesn't need a sauce but you could brush some olive oil over the crust if you wanted to. Top with chicken mixture and then cheese. Bake at 425 degrees for 18-22 minutes.
Thursday, June 17, 2010
Cooking Directions
I had every intent of posting recipes tonight, but my energy is not amenable, so I'll just give you the cooking directions that I neglected to add to my meals. Sigh---I must get it together this summer....
Vegetarian Calzones
(Suggested sides: None or a green salad)
These have been parbaked, so you just have to finish them.
Defrost in the refrigerator for 24 hours. (I have not tried one from frozen, but it might work.)
Preheat oven to 400 and place desired number of Calzones on sprayed baking sheet.
Cook for 15-20 minutes until golden brown and heated through.
Serve with Marinara dipping sauce (cold or warm)
Turkey Potstickers
Can cook from frozen!!!! Seriously!!!
(Suggested sides: We usually just add a veggie like steamed green beans or saute sugar snap peas, but brown rice would be nice if you want something heavier)
Place dipping sauce in saucepan and warm over low heat.
Heat 12-14 inch saute pan over medium heat. Once hot, brush with vegetable or olive oil.
Add potstickers to pan - do not let them touch.
(You'll probably have to work in 2 batches or with 2 pans)
Let cook for 2 minutes uncovered (4-5 if frozen).
Gently add about 1/3 cup chicken stock, cover immediately, and then turn heat to low.
Cook covered for 2 minutes (4-5 if frozen).
Gently remove potstickers from pan.
(If working in batches, place cook dumplings in a 200 degree over to keep warm.)
In between batches, deglaze pan by adding 1/3 to 1/2 cup warm water, scraping bits off the bottom and discarding water.
Repeat for next batch (or just use 2 pans).
Serve warm with dipping sauce.
Vegetarian Eggrolls
Cook from frozen--Not kidding! No defrost needed.
(Suggested sides: brown rice and fried rice)
Preheat over to 400. Place desired number of eggrolls on a sprayed baking sheet.
Bake for 10-12 minutes.
(Note: Check about halfway and cover loosely with sheet of foil is they are getting too dark.)
Serve with dipping sauce -- warm or cold.
Bon Appetit'
Vegetarian Calzones
(Suggested sides: None or a green salad)
These have been parbaked, so you just have to finish them.
Defrost in the refrigerator for 24 hours. (I have not tried one from frozen, but it might work.)
Preheat oven to 400 and place desired number of Calzones on sprayed baking sheet.
Cook for 15-20 minutes until golden brown and heated through.
Serve with Marinara dipping sauce (cold or warm)
Turkey Potstickers
Can cook from frozen!!!! Seriously!!!
(Suggested sides: We usually just add a veggie like steamed green beans or saute sugar snap peas, but brown rice would be nice if you want something heavier)
Place dipping sauce in saucepan and warm over low heat.
Heat 12-14 inch saute pan over medium heat. Once hot, brush with vegetable or olive oil.
Add potstickers to pan - do not let them touch.
(You'll probably have to work in 2 batches or with 2 pans)
Let cook for 2 minutes uncovered (4-5 if frozen).
Gently add about 1/3 cup chicken stock, cover immediately, and then turn heat to low.
Cook covered for 2 minutes (4-5 if frozen).
Gently remove potstickers from pan.
(If working in batches, place cook dumplings in a 200 degree over to keep warm.)
In between batches, deglaze pan by adding 1/3 to 1/2 cup warm water, scraping bits off the bottom and discarding water.
Repeat for next batch (or just use 2 pans).
Serve warm with dipping sauce.
Vegetarian Eggrolls
Cook from frozen--Not kidding! No defrost needed.
(Suggested sides: brown rice and fried rice)
Preheat over to 400. Place desired number of eggrolls on a sprayed baking sheet.
Bake for 10-12 minutes.
(Note: Check about halfway and cover loosely with sheet of foil is they are getting too dark.)
Serve with dipping sauce -- warm or cold.
Bon Appetit'
Wednesday, June 9, 2010
First Exchange
Our first exchange of freshly made, healthy gourmets dinners was tonight and I am so excited and relieved. Dinners have been stressful and blah--how many times a week can you feed the family scrambled eggs? Thank you ladies. Bon Appetite!
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