Sunday, October 28, 2012

Prep for a power outage: Tips on how to save your perishables

So since many areas are looking like they are going to lose power for several days, here is a tip to save the food in your fridge and freezer as long as possible. Fill Ziploc bags with water and place in any empty spots through out your freezer. Use different size bags and squeeze the air out so that you maximum the space in your freezer. Be sure to only fill the bags 3/4 of the way or the bag may split as the water expands during freezing.

Why bother? A full freezer can stay full for 2-3 days, and a half full freezer will only stay for one. by packing your freezer and not opening it, you can save a lot of your food. If you have a freezer drawer, this will also help to keep your refrigerator cooler.  The  following link gives detailed instructions about how to prep yourself, before, during and after you lose power. I used this sight in preparation for Hurricane Irene and was able to save most of my food. http://www.foodsafety.gov/blog/poweroutage.html

Hopefully this will all blow over and not cause the wide spread devastation that is being predicted, but it doesn't look like that is going to happen, so be prepared.

The following is from the National Center for Home Food Preservation


When the power goes out, unplug the freezer and refrigerator, as well as other appliances, to protect them from electricity surges when power returns. Make sure everyone in your household knows not to open the refrigerator or freezer doors; keeping the doors closed will keep the food cold for a longer period of time. Wrap the refrigerator/freezer in blankets, making sure they don’t touch the compressor, to create extra insulation. If it seems that the power will be off for more than 2 to 4 hours, re-pack refrigerated items into coolers with plenty of ice.

Items in the freezer potentially can stay frozen for 2 to 4 days, depending on the size of the freezer, how full it is, and how well insulated it is. A full freezer that had been operating at 0°F will keep foods frozen for about 48 hours if the doors remain closed; a half-full one can only be expected to keep food frozen for a maximum of 24 hours. For extended power outages use blocks of dry ice in the freezer. A fifty pound block of dry ice will keep the contents of a full 18 cubic foot freezer frozen for 2 days. Remember to wear gloves or use tongs when handling dry ice.
When the power does return, check the internal temperatures of all of your perishable foods with a calibrated food thermometer. Discard any perishable food that has been above 40°F for more than 2 hours.

Preparing and planning for severe weather can help you to save the foods that are in your refrigerator and freezer and ensure that they are safe for consumption.

Pumpkin Apple Soup


I love the vegetables of autumn. The squashes and pumpkins are so full of flavor and they are so hearty and delicious on their own, but are also so customizable to various soups, stews, breads and more. Apples are also a weakness of mine, and you cannot beat fresh apples this time of year. So this soup utilizes both fresh apples and pumpkin. It’s the perfect autumn dish, rich and velvety without any cream or dairy so it is the perfect soup to freeze. This soup is a fall staple in my house and I hope it becomes one in yours.

Pumpkins are everywhere right now, and for those of you brave enough to roast your own pumpkin and puree it, now is the perfect time to make this velvety rich soup. But I have made this recipe many times using a large can of pumpkin puree. It is important to be sure that you get pumpkin puree and not pumpkin pie mix. The pie mix has a bunch of spices already blended in it and you don’t want that in the soup. 

I made this soup with vegetable stock, so it’s actually vegan and gluten free, However I have made it with turkey stock at thanksgiving. I’ve made it with beef stock to make it a meaty version of a vegetable soup for the meat and potato man in my house. It’s a flexible soup so you can use any stock you have in your house, just be sure to use low sodium. I also use stock not broth. Broth is a watered down version of stock and I don’t use it very much when cooking. If you prefer broth, by all means use it but you may need to bump up some of spices to enhance the flavor.
 
Pumpkin Apple Soup
2 Tbsp. extra virgin olive oil
1 medium onion chopped
1 large green apple, peeled, cored, and chopped
1 large carrot, peeled, halved and sliced
1/4 c dry red wine
1 29 oz. can pure pumpkin puree
4 cups vegetable stock
1 cup water
1 Tbsp. cumin
2 tsp. salt
2 tsp. lemon pepper
1 tsp. black pepper
1 bay leaf
1 Tbsp. ground ginger
1 Tbsp. fresh grated nutmeg (2 tsp. if using ground nutmeg)
1/2 cup dried cranberries


In a heavy bottomed stock pot, heat the olive oil. Once it’s shimmering add in the onions, once starting to turn golden brown add in the apples and carrots. Cook for 2-3 minutes stirring occasionally Next pour in the wine and scrape up any bits at the bottom of the pot. Cook for a minute and then pour in the pumpkin puree, vegetable stock and water. Whisk to well combine. this will take a minute so be patient  Now come the spices, add in the cumin, salt, lemon pepper, black pepper, bay leaf, ground ginger, and nutmeg.  Reduce heat to a simmer and cook for 25 minutes. Taste to adjust seasoning.  Garnish with dried cranberries.  

To Freeze: Allow to cool completely. Put in a freezer proof container or Ziploc bag. You can either add the garnish before you freeze or after you reheat it. Either way is ok. This soup is thick so it will take a little long to freeze than a broth-ier soup, its ok this is normal.

Wednesday, October 24, 2012

Green Tomato Kielbasi Soup


OK so this sounds weird, and honestly the ingredient list sounds weird too, but it really does make a good soup I promise. I was worried that the kielbasa wouldn't freeze well but it does. Now I use turkey kielbasa because my husband is a teacher and brings these soups for lunch and I don't need him to be gassy in front of his students. You could substitute regular kielbasa or use ham cut into 1 inch chunks.

Like I said last time I got a lot of green tomatoes in my farm share this past week and have been trying to come up with new and interesting things to do with them. I've only ever had them in salsa or fried. But I use it an almost as many ways that I use a regular tomato, the main difference being that you need to add some sort of acid to it because the green tomato doesn't have its own acidity.

You'll see in the picture that I have 2 whole jalapenos cooking in the soup, but when I make it again I’m only going to use one. I think it’s a little bit over kill and my husband agrees. It’s not bad; I just think it was a little too much. But you can play around with it, or leave it out altogether, it's up to you. Also I use one bottle of beer. I use what I have left over in my fridge but I wouldn't use a Coors or Budweiser, something slightly hoppier would be good. But use what you have, don't go buy a whole six pack for this recipe.
 
Green Tomato Kielbasa Soup

2 tablespoons extra-virgin olive oil
1 package turkey kielbasa cut into half-moon shapes
1 bunch sliced scallions, sliced both white and green parts 
2 cloves garlic chopped 
1 12 oz. bottle of beer
2 bay leaves
6-8 green unripe tomatoes, chopped
4 c. low-sodium chicken broth
1 whole jalapeno
1 tsp. salt
1 tsp. black pepper
1/2 tsp. ground mustard
1/2 tsp. dried oregano
1/2 tsp. dried basil
Juice of one lemon

Heat the oils in a large stock pot and brown the kielbasa. This should take about 3-4 minutes. Next add in the scallions and garlic. Cook until they start to caramelizes, about 5-7 minutes, stirring occasionally. Pour in the green tomatoes and cook for 1 minute. Deglaze the pot by pouring the beer in and scraping up all the little brown bits on the bottom. Add in the chicken broth, whole jalapeno salt, black pepper, ground mustard, oregano and basil. Cover and cook for 30 minutes. Add in the juice of one lemon and adjust salt and pepper. Cook for an additional 20 minutes. Serve with a dollop of sour cream or allow to cool completely to freeze. 
 






To freeze: cool completely then put in freezer safe container and leave 1/2 inch head space to prevent it from popping off during freezing. 

Tuesday, October 23, 2012

M&M Pretzel Kiss bites


So this recipe is a classic but a goodie. I have no idea where this originated, but I got it from a co-worker when I was in college. When she would go home over the long weekends, she would always come back with containers for us. And best part, they are the perfect snack right from the freezer.

As I was thinking about posting this I did a quick Google search and about a million recipes popped up. But the one thing no one tells you is you can mess up this deceptively easy recipe. Seriously, I know but it is possible. If you let the chocolate sit too long in the oven you can burn it. If you don’t refrigerate them to cool almost immediately, they will turn white. Neither of these are good eats. So even though there are only a few steps to this recipe, you have to follow them or else you'll end up with crumbly messes.

This recipe is easily adapted to as many or as few as you want. I’ve made it in the toaster oven with 6 when I buy a bag of the Hershey’s unwrapped kisses, or I’ve made 2 full cookie sheets at a time so I have snacks easily accessible in the freezer at all times. The ratio is 1 kiss to 1 pretzel and 1 M&M. You can use any flavor of kiss or M&M you have on hand. The flavor combinations are endless. You can also use pretty much any snack pretzel you like but I find the twist or waffle shape work the best because the chocolate melts down into the crevasses and ensures a good bite that won’t come apart when cooled.

I’m a little neurotic when I eat M&M so I sort them by color and make an even number of colors. I also decided to make fall festive ones by only using the red, orange, brown and yellow. But I’m strange when it comes to my M&M eating habits. Weird I know, but it’s a fun fact about me.


M&M Pretzel Kiss Bites
24 pretzel twists
24 unwrapped Hershey kisses
24 M&Ms

Preheat the oven to 200 degrees. Place the pretzels on a cookie sheet and place the kiss on top. Put the cookie sheet in the oven for 2 -3 minutes. The kisses will be shiny. Immediately pull from the oven and press the M&M into the kiss. You need to gentle press the M&M in so that the kiss will stick to the pretzel and make one bite. Use a spatula and move the bites onto a plate and place in the fridge for 10 minutes to set. Then I move them to a freezer safe Tupperware and keep in the freezer. I’m not quite sure how long they will last in the freezer because I always eat them with in the month, but I’m sure they can last in the freezer for 4-6 months if you need them to.  

Monday, October 22, 2012

Green Tomato Chili


So my csa is winding down, only 5 more weeks of veggies, so I need to hurry and cook the and freeze them while I can so I can enjoy the spoils of this year’s harvest as long as possible. This week they sent a bunch of green tomatoes. What to do with them? Hmmm. Well for those of you that have never tried them, they are firmer and less acidic than a regular tomato. So I decided to make a chili with them. The firmness of the green tomatoes works perfectly and doesn't break down into mush. I know. Traditional chili doesn't have beans or a bunch of veggies. Pure and simple meat and I promise I will post that eventually, but while I am getting all these vegetables, I need to take advantage. Meat isn't seasonal, so I can post those over the winter months.

This recipe does use a bit of milk, but you’re making milk-corn starch slurry. The milk will not separate when reheating so it’s ok to freeze this recipe. I promise. That ratio of milk to the rest of the liquid is so small that it is ok to freeze with the milk. I know I said never freeze milk, but there are exceptions to every rule and this is one of those exceptions.



Green Tomato Chili

2 Tbsp. vegetable oil
1 large onion diced
2 clove garlic minced
1 lbs. chicken thigh chopped into rough 1 inch pieces
4-6 green tomatoes chopped
2 carrots, peeled and sliced
1 red bell pepper diced
2 Tbsp. chili powder
2 Tbsp. cumin
2 tsp. Hungarian paprika
2 15 oz. cans cannellini beans drained and rinsed
2 bay leaves
1 Tbsp. salt
1 Tbsp. pepper
8 c. (2 boxes) chicken stock
Juice of one lemon
1 cup milk
3 Tbsp. cornstarch


Heat the vegetable oil in a large stock pot. Sweat the onions, once translucent add in the garlic. Cook for 1 minute. Then add in the chicken and brown the chicken. Once the chicken is done add in the green tomatoes, carrots, and red bell peppers. Cook for 1 minute and then add the chili powder, cumin, and paprika and cook for another minute. Next cannellini beans, bay leaves, salt, pepper, chicken stock, and juice of one lemon. Cover and cook for 1 hour. Then in a separate bowl or I use a large measuring cup mix the milk and cornstarch. Once you've whisked together the slurry so there are no lumps slowly add a ladleful of the hot cooking liquid into the slurry while whisking. This is called tempering and it makes sure the milk doesn't curdle when it hits the hot liquid.  Repeat with 2 additional ladleful’s. Once thoroughly whisked, add back into the chili and whisk. Cook for another hour. Serve or allow to cool completely before freezing.


To Freeze- Place in a freezer safe container and leave 1/2 inch head space and place a piece of plastic wrap on the chili before you place the lid on in order to prevent sticking. Lay flat to freeze. 

I reheat in the microwave for 3-5 minutes depending on the size of the container

















Thursday, October 18, 2012

Indian Chicken Masala Balls


Chicken Meatballs. Ahhhh. Blasphemy. I know the thought is of a dry flavorless, hockey puck. But really they can be quite tasty. It does take a little bit of work, but the pay off if well worth it. They are a healthy alternative to the beef and are a good way to get the picky eater in the family to eat something a little different, yet familiar. It’s a great way to slowly introduce new flavors into your family’s diet.

Indian food is so flavorful and utilizes fresh spices and herbs as much as possible.  I have used this traditional method to add the flavors because it gives you the most bang for your buck, however, if you can’t find these spices fresh, you can use dried, just rub the spices in the palm of your hand to release the oils. And do not use a coffee grinder that you will actually use to grind your coffee. I have a specific spice coffee grinder that I got at Wal-Mart for 8 bucks, and use it all the time.

These meatballs are great on their own as an appetizer for a party, or good for dinner served with couscous or rice. I've even made tika masala sauce and used these meatballs instead of cut up chicken pieces. They are very versatile, and pack quite a punch in such small package.

Indian Chicken Masala Balls

1 tbsp. vegetable oil
4 tbsp. coriander seeds
2 tbsp. cumin seeds
1 cinnamon stick
3 green cardamom pods
5-6 whole cloves
1/2 c. cashew nuts
2 lb. kg ground chicken
1 small onion chopped
5-8 fresh green chilies
2 tbsp. red chili flakes
5 cloves garlic,
1/4 tsp. dried thyme
3″ piece ginger
1 egg, well beaten
2 tsp. salt
2 tsp. black pepper
1 tbsp. olive oil
1 cup plain bread crumbs

Preheat the oven to 400 degrees. Heat a 1 tbsp. of vegetable oil in a small frying pan. Add the cumin seeds, coriander seeds, cardamom, cloves, cinnamon stick, and cashew nuts. Stir for a minute on low heat until you can spell the spices giving off their aroma. Be careful not to burn the spices it can happen pretty quickly. Cool the toasted spices and place into a coffee grinder. Grind the roasted ingredients. Now in your food processor put in the ginger, garlic, onion, red chili flakes and green chilies; grind into a coarse paste. Next add in the chicken, egg, salt and pepper. Mix together to form a smooth paste.  Gently mix in 1 tbsp. of olive oil by hand, but do not squeeze the paste mixture. This will make the meatballs tough. Now shape the meat into balls the size of golf balls.  Place the meatballs into a bowl with bread crumbs and place them in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

Traditionally the balls are deep fried in oil, which gives them a fantastic crunchy coating on the outside. If you do plan on deep frying them, make sure the oil is piping hot before frying. Place on a cooling rack with paper towels underneath to drain off the excess oils and cool completely. 

You could also skip the bread crumbs all together and grill the chicken meatballs. Just be sure the grill is well oiled and piping hot. Make the balls lemon sized instead of golf ball sized. Place on the grill close the cover and walk away for 5 minutes. I mean it. If you try to remove it or open the grill before this, the chicken will stick to the grill and fall apart. After this turn and cook total about 10-15 minutes, until the chicken is cooked through.

Anyway you cook them, they all freeze well. Simply freeze the meatballs in a single layer in a Ziploc bag. Squeeze out all the air and lay flat to freeze completely.  When reheating either place in the toaster oven, regular oven. Serve on their own with a chutney or place in curry or a creamy tomato sauce.

Wednesday, October 17, 2012

Asian Inspired Sweet and Sour Meatball Freezer Bag


Finally, after blogger was not letting me post and then my poor baby, who was teething so bad he wouldn't take naps for the last two days, I get 15 minutes to post and continue our meatball around the world journey. I came up with this Asian Inspired Sweet and Sour Meatball recipe to make Asian cooking not so far out of reach. You don't need any special equipment or food that you don't have in your pantry or can’t find in your local grocery store.  

This is just a little something different. It is sweet from the pineapple juice and honey, and sour from the vinegar and ketchup. This sauce also works great with chicken tenders, or breasts cut up into chunks. This dish is served great with rice. I prefer brown rice, but really any will do. 

You may notice that scallions have been in practically every recipe the last few days. It’s because the scallion was the crop of the year. Seriously I have received at least 1 bunch of scallions a week since last May. The weather has been so perfect for them that I have had to find as many ways to use them as I can. If you don’t like scallions, or it’s not the season feel free to omit the. 

Asian Inspired Sweet and Sour Meatballs

2 dozen meatballs
1 8 oz. can of pineapple chunks in juice
1 large carrot cut into 1 inch chunks
1 red pepper cut into 1 inch chunks
1 8 oz. can of water chestnuts drained and cut in half
2 stalks scallion thinly sliced
1 cup beef broth
1 cup honey
1/2 cup apple cider vinegar
1/2 cup ketchup
3 Tbsp. soy sauce
1 tsp. ground ginger
1 tsp. Salt 
1 tsp. Pepper
2 Tbsp. corn starch 
1/4 cup cold what

Get a large Ziploc bag and write on it: Pour contents of the bag into the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Mix together 2 Tbsp. corn starch and 1/4 cup of water and add into the slow-cooker. Gently mix and cook on low for an additional 30 minutes.  Now in the bag, place the meatballs, the pineapple chunks (reserve the juice), carrot, peppers, water chestnuts and scallion. In a separate bowl whisk together beef broth, honey, apple cider vinegar, ketchup, soy sauce, and juice from the pineapple, salt, pepper and ground ginger. Once well combined, pour over the meat and vegetables Seal the bag, squeezing out all the air before fully sealing. Lay the bag flat to freeze. When ready to use take out the night before and thaw in the refrigerator. Follow the instructions on the bag.

Sunday, October 14, 2012

Meatball Stroganoff Freezer bag


Beef stroganoff is a staple in my mother-in-laws house, so I don't dare mess with it. But it can be difficult to get the texture of the meat, just right. It either ends up too tough, or chewy. So I started making this meat ball stroganoff instead of trying to figure out how to get the meat just right. It’s delicious over buttered egg noodles, or roasted potatoes. 

I know what you’re thinking, dairy doesn't freeze. Here's the secret. You’re not freezing any dairy. You freeze almost all of the ingredients first. When you cook the stroganoff in the slow cooker, you add the dairy for the last 30 minutes. It comes out rich and thick every time. 

Meatball Stroganoff

24 2 inch meatballs
2 lbs. sliced white mushrooms
1 small yellow onion, thinly sliced
2 stalks green onion, thinly sliced
2 Tbsp. soy sauce
2/3 c dry red wine
2 c beef stock
2 Tbsp. tomato paste
2 Tbsp. dry mustard
2 Tbsp. whole grain mustard (stone ground)
2 tsp. brown sugar
1/2 c water
1 c sour cream
4 Tbsp. corn starch
1/4 c cold water

Get a large Ziploc bag and write the following:  Pour all the contents into the slow cooker. Cook on low for 4-6 hours or high for 1-3. In a bowl, whisk the sour cream, cold water and cornstarch together. Whisk 1 cup of hot cooking liquid into the sour cream mixture, then stir the mixture into the slow cooker and cook for 30 minutes on high (just long enough to cook some buttered noodles and grab a glass of wine). Now put the meatballs, mushrooms, onions, and green onion in the Ziploc bag. In a small bowl whisk together the soy sauce, red wine, beef stock, tomato paste, dry mustard, whole grain mustard, brown sugar and water. Once well combined, pour into the Ziploc bag, seal 3/4 of the way and squeeze the air out. Seal and lay flat to freeze. 

When ready to cook, remove from the freezer the night before and thaw in the refrigerator overnight. In the morning pour in the slow cooker and follow the directions on the bag.

Friday, October 12, 2012

Caribbean Meatballs with Rice and Peas


As promised here is the next freezer bag using the meatballs from earlier today. I have a ton of these recipes and will continue to post variations through out the weekend. There is just something about a good meatball that makes me think comfort. But meatballs are so much more than just spaghetti and red sauce, although that is good. Every culture has their version of meatballs. 

Here is my version of Caribbean meatballs. Is sweet and spicy and goes perfectly with rice and peas. I’m posting the recipe for rice and peas underneath, however do not freeze the rice. Rice, in general  does not freeze well. Rice tends to become freezer burned and if you do try to reheat it, It will be mushy. You could also serve this meal with any rice.

Caribbean Meatball Slow Cooker Bag

12 Meatballs http://frozendinnerdiva.blogspot.com/2012/10/meatballs.html
3 Tbsp. Jerk Sauce
1 c. beef broth
1/4 c. coconut rum
1 Tbsp. honey
1/2 tsp. dried thyme
1 tsp. Worcestershire Sauce
1 8 oz can pineapple chunks in juice
1 stalk of scallion chopped (green and white)

Get a large Ziploc bag and write the following on it. Pour the contents into the slow-cooker and heat on low for 4-6 hours or on high for 1-3 hours. Combine the jerk sauce, beef broth, rum, honey, thyme and juice from pineapples. Whisk together. Put the meatballs, pineapple chunks, scallions and sauce in the bag. Zip the bag 3/4 of the way and squeeze the air out. Seal the rest of the way and then squish around to make sure the meat balls get completely coated with the sauce. Lay flat to freeze. When ready to use, remove from the freezer the night before and thaw in the refrigerator overnight. Place in the slow-cooker for 4-6 hours on low.


Rice and Peas

1 Tbsp. oil
1 small onion, chopped
1 clove garlic, chopped
2 c. of long grained white rice
1 13 oz. can coconut milk + enough water to make 4 cups of liquid
1 15 oz. can red kidney beans drained and rinsed
1/4 tsp. dried thyme
1 tsp. salt
1/2 tsp. pepper
1 scotch bonnet pepper (whole, stem and all do not chop up)

Heat the oil in a large sauce pot. Add the onion and garlic and sautée until golden brown. Add in the rice and toast for 1 minute. Pour the liquids, beans, thyme, salt and pepper; bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place whole scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving. Do not attempt to freeze

Meatballs in Roasted Marinara Sauce


Meatballs are such a versatile food that there are so many different sauces one can use to serve them. Obviously this is more of a traditional Italian version of meatballs and gravy. It’s quick and easy for that familiar family dinner. Perfect for Sunday dinner with the family.

So here is the first of the various meatball slow-cooker bags. Each of the components to this recipe bags are already posted on the blog already, but the links are here for easier access.

Meatballs in Roasted Marinara Sauce Slow Cooker Bag


Get a large Ziploc bag and write the following on it. Pour the contents into the slow-cooker and heat on low for 4-6 hours or on high for 1-3 hours. Put the meatballs and sauce in the bag. Zip the bag 3/4 of the way and squeeze the air out. Seal the rest of the way and then squish around to make sure the meat balls get completely coated with the sauce. Lay flat to freeze. When ready to use, remove from the freezer the night before and thaw in the refrigerator overnight. Place in the slow-cooker for 4-6 hours on low.

Serve over spaghetti or perfect for meatball parmesan.

Meatballs



I thought this posted last night, but apparently i forgot to hit the post button. Sorry about that. To make up for it, throughout the day I will be posting various slow cooker bag recipes to freeze with these meatball. Some of the sauces for these bags have been posted on the blog already, but i will also be including two new ones. so check back periodically throughout the day for the additional recipes.

Everyone has their own meatball recipe; one that has been passed down from grandma, who got it from her grandmother. This is not that recipe. This is a combination of Alton Brown's, Joy of Cooking, and some inspiration of my own. I don't fry my meat balls. Shock I know, but I bake them in muffin tins (the Alton Brown method). This makes them less greasy, and I find makes them better when you freeze them.

I make 2-3 batches of these at a time and then portion them out into various slow cooker bags with different sauces, so they are ready to go when I am. Since they are cooked through, the slow cooker mainly heats the sauce and infused the meatballs with the flavors.

This looks like a lot of ingredients, especially compared to how simple my recipes normally are. However, I find most meatballs rather plain. I like my meatballs full of flavor on their own so I can eat them on their own if I so choose, or use them as a vessel to soak up some amazing sauces. Most of these ingredients are things that you have in your pantry anyway. Give them a shot. They may not be your grandmother’s recipe, but I enjoy them.

Meatballs
1 lb. ground beef
2 garlic cloves, minced
1 medium onion, finely chopped
1/2 c. chopped fresh parsley (1/4 c. if dried)
1/2 chopped fresh basil (1/4 c. if dried)
1/2 c. grated parmesan cheese
1/2 c. fresh breadcrumb + 1/4 c. to coat
1 large egg, beaten
2 Tbsp. Worcestershire Sauce
1 Tbsp. Lemon Juice
2 Tbsp. tomato paste
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. fresh grated nutmeg (1/2 tsp. if dried)
1 tsp. paprika (I use Hungarian Hot paprika, but use what you have)
1 tsp. salt
1 tsp. ground black pepper
1 tsp. red pepper flakes (optional)

Preheat your oven to 400 degrees.

In a large bowl, combine all the ingredients, except the 1/4 cup of bread crumbs. Mix together using your hands. It’s a messy job, but there’s really no other way to do it. Be sure not to over work the meat or they will become dry and tough.

Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a large Tbsp., portion the mixture into approximately 2 inch balls. Use your hands to shape the meatballs into balls, gentle squeezing as you form them. Roll the meatballs in the bread crumbs and place them in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

Allow to cool, completely. then place in a freezer proof container. To reheat, place in over (I use my toaster oven) at 400 degrees for 10-15 minutes, until crisp. Serve. Or use in one of the slow-cooker meatball freezer bag recipes. and follow instructions. Enjoy

Tuesday, October 9, 2012

Caribbean Jerk Recipe


I love Caribbean food, but it’s hard to find a good restaurant in the suburbs. I was fortunate to work with a lot of people from various Caribbean islands. I would constantly ask them to make me food and give them money when I needed a fix, so a few of my peers decided to share some of their recipes with me instead. I've tweaked a couple here and there, but for the most part, this is as authentic as you get.

So today’s recipe is my version of a Caribbean jerk sauce. It is spicy, yet sweet and is able to be used in so many ways. The scotch bonnet pepper is traditionally what this sauce is made from, but it is a not joke type of pepper. You can adjust the heat by adding or removing the amount of peppers, or you can substitute for a less spicy pepper if you’re intimidated but this pepper.

This sauce is perfect for Caribbean style meatballs and slow cooker jerk chicken wing bags that I will be posting later this week.

Caribbean Jerk Sauce

1 tsp. allspice
1/2 c brown sugar
2 Tbsp. fresh thyme leaves (1 Tbsp. dried thyme)
1 bunch scallion bottom removed
1 tsp. cinnamon
1 tsp fresh grated nutmeg (1/2 tsp. ground nutmeg)
1 tsp. salt
1 Tbsp. pepper
1 inch knob fresh ginger
6-8 whole garlic cloves
4-6 scotch bonnet peppers
2 Tbsp. soy sauce
2 Tbsp. ketchup
Juice of 2 limes
Juice of 1 orange
1/2 c pineapple juice

Put all of the ingredients in a blender and puree until smooth. Be very careful when working with the scotch bonnet pepper, I recommend using gloves and thoroughly wash your hands immediately after. The oils from this pepper are extremely potent. This will keep in the fridge for up to 1 month and will freeze pretty much forever.

Be sure to thaw completely before using. I take it out of the freezer and place in the refrigerator to thaw overnight. Use a glaze for barbecue chicken or in my slow cooker bag jerk chicken wing recipe.

Monday, October 8, 2012

Pasta Fagioli



I made this recipe while I was working as a recreation director in a nursing home. One of my residents was constantly asking the cooking group to cook pasta fagioli;  he had the best recipe, passed down for generations. So we decided to give it a whirl and oh my goodness, it was terrible. The pasta suck to the bottom of the pot and burned because of not enough liquid. The soup base was so bland. The beans were mushy. It was terrible. He said it was my fault I didn't listen to how he told me to make it. So a few months later after him begging me again, we gave it a try with one of my staff this time helping him cook it, and once again epic failure.

So I took the basics of his recipe and experimented until I came up with this. When I brought it in, it was a hit. He loved it and so did everyone that tried it. So now I have my family version of pasta fagioli. Not sure if this is how it’s traditionally made, but it works for me and freezes nicely. Just be sure to slightly under cook the pasta because it is going to cook a little bit again when you reheat it and you don’t want it to become mushy.

Pasta Fagioli
1 Tbsp. vegetable oil
1 medium onion, roughly chopped 
2 cloves garlic, finely chopped
1 medium carrot, peeled and finely chopped
1 Tbsp. tomato paste
1/4 cup white wine
1 29 oz. cannellini beans, drained and rinsed
2 14.5 oz. diced tomatoes with onions and garlic
1 carton (32 oz.) chicken broth
1 handful fresh parsley, roughly chopped
1 tsp. dried basil leaves, crushed
1 tsp. dried oregano, crushed
1 tsp. crushed red pepper flakes (optional)
1/2 lb. uncooked ditalini or elbow macaroni 

In large saucepan, heat the oil over medium-high heat. Add in the onion, garlic and carrot. Cook and stir until translucent be sure not to burn the garlic or it will become bitter. Add in the tomato paste and cook for one minute. Deglaze the pot with the white wine. Stir well to get any brown bits up off the bottom. Then add in the beans, diced tomatoes, and chicken broth.  Heat until it begins to boil; stir in the basil, oregano, and red pepper flakes. Cover and reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Increase heat to high and bring back up to a boil. Once boiling add in the macaroni and cook for 8-10 minutes or until al-dente. You don't want to over cook the pasta because it is going to cook again when you re heat it. Allow to cool completely before freezing.

To freeze- pour into freezer save container making sure to leave 3/4 inch space to make sure the lid does not pop off while freezing. Make sure you label the container. I use masking tape but use what works for you.

To reheat- Stove top Thaw the night before. Pour the soup into a sauce pan and add 1/4 cup chicken broth. Cook until heated through. Serve with shredded Parmesan and crusty bread.
Microwave: remove lid and heat for 2-4 minutes depending on your microwave. Stir halfway through cooking.

Friday, October 5, 2012

Amy's Chocolate Chip Zucchini Bread


So sorry I haven’t been able to post for a couple days, but my babies are teething so bad I haven’t had a minute to sit down and type. They are getting so big so fast is crazy. I’m going to try and post another recipe tonight when my husband gets home later tonight to try and make up for the lost day, but if I can’t please forgive me.

I just want to start out by saying, this is not my recipe, but I love it so much and have made no improvements to it other than adding 1 cup chopped pecans. This dish is so moist and delicious its amazing. I get asked for the recipe all the time, so I decided to post it here. It freezes so well.

If you’re making it in bread form, slice it before you freeze so you can grab a slice whenever you want. I do make this recipe and leave a couple loaves whole so that when I have a party to go to I can pull it out the night before to thaw and bring it with me. It’s a hit everywhere I bring it. It’s also great in muffins. If you’re making muffins they only need to cook for 20-25 minutes.

Amy’s Chocolate Chip Zucchini Bread from www.food.com
6 eggs
4 cups sugar
2 cups oil
4 -5 cups zucchini, shredded
6 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
1 tablespoon cinnamon
1 tablespoon vanilla
1 (12 ounce) package miniature chocolate chips


Preheat oven to 325 degrees. Beat together eggs, sugar and oil. Slowly add zucchini and remaining ingredients, mixing well. Bake in 4 well-greased loaf pans for about one hour.

Freezing- I always double wrap this bread to prevent freezer burn, also this bread is super moist and the freezer can suck some of that moisture out. I find the double wrapping prevents this. For bread (sliced). Slice first into approximately 1 inch slices, wrap each in plastic wrap. Then I wrap again in a piece of aluminum foil. Lay flat to freeze. Then I gather them all up and place in a Ziploc bag that is labeled and dated. Do the same for muffins. For bread (loaf) if you’re freezing the entire loaf without slicing double wrap it in plastic wrap then do the foil. Label and date the foil. Don’t bother with the Ziploc bag. 

To Defrost-When thawing, do not freeze in plastic. The water will condense on the bread and make it super soggy. Not good. Unwrap and place on a plate or cooling rack or plate. It defrosts rather quickly. Once it’s thawed either consume same day or cover because it will dry out if it’s left out. I also have microwaved it straight from the freezer for 45 seconds and it is delicious because it gets that warm pout of the oven taste.


Read more at: http://www.food.com/recipe/amys-chocolate-chip-zucchini-bread-48013?oc=linkback


Tuesday, October 2, 2012

Bratwurst Cabbage and Apples



With this week being Oktoberfest, I thought I would continue the freezer bags around the world with a stop over in Germany. This recipe is a twist on a braised bratwurst and red cabbage. I used to eat in college. It’s slightly sweet from the apples and sour from the vinegar. It’s not your average bratwurst. 

I used green cabbage, even though this dish is traditionally done with red and I used one red apple and one green apple, even though they are traditionally done with tart green apples. With the apples I don’t peel them. They get cooked long enough that the skin softens. I serve it with some crusty rolls, lots of mustard, and boiled salt potatoes. Delicious.

Bratwurst Cabbage and Apples
1 1/2 lbs. Bratwurst (white, red or a mix of both)
1/2 c apple cider vinegar
1/4 brown sugar
1 c apple juice
1 head cabbage quartered, cored, and sliced
1 yellow onion thinly sliced
1/2 tsp. celery salt
1 tsp. mustard seed
2 apples thinly sliced
1 Tbsp. salt
1 Tbsp. pepper

Get a large Ziploc bag and write the following on it. Thaw completely overnight. Pour the entire contents into the crock pot and cook on low for 4-6 hours. In a bowl combine the vinegar, sugar, juice, salt, pepper, celery salt, and mustard seed. Whisk well and set aside. In the Ziploc bag pack the cabbage, onions, apple and bratwurst. The bag is going to look like it’s going to bust just squish it down and pour the liquid mixture over it. Lay flat to freeze. When ready to cook remove the night before and follow the instructions on the bag. 


Monday, October 1, 2012

Lemon Vegetable Soup


Most vegetable soups I've seen, and have even posted myself, are tomato pasted. I wanted something lighter, fresher, but just as packed full of flavor. This soup utilizes vegetables that aren't used every day. Honestly, it’s what I got in my share this week. But I've made this soup several times and I love it every time. You can also substitute with vegetables that you prefer, or add in additional ones you think would be nice. Sometimes I add kale or spinach, but I have a bunch of spinach soups in the freezer already, so I wanted something a little different.

If you are going to make this recipe and not freeze it, you can add in some diced potatoes, but if you are freezing it, leave them out. Potatoes turn grainy when frozen if they are cooked, and they turn black if they are frozen raw. So you will almost never see me post anything with potatoes in it. 
Cleaning leeks and fennel slices

To clean leeks can be a little bit tricky because the sand gets in every layer of the leeks, so here’s what I do. Get a bowl, much larger than you would need to hold the sliced leeks. Thinly slice them. Put them in the bowl and fill with water. Give a good stir with your hand and let sit for 2-3 minutes. Then stir again and let sit for another minute or two. All of the sand will fall to the bottom while all the leeks will stay floating at the top. Use a slotted spoon to get the leeks out. Use all of the white and green parts of the leeks in this soup.

Core the fennel on an angle 
To core your fennel bulb, quarter the bulb and cut the core out on a diagonal. Then thinly slice and add in the same bowl with the leeks to clean.

Lemon Vegetable Soup
3 Tbsp. olive oil
2-3 medium leeks thinly sliced
1 bulb of fennel (anise) thinly sliced, set the green tops aside
3-4 medium carrots, peeled and roughly cut
1 cup white wine
 Lima Beans and French horticultural beans
3 quarts (boxes) chicken stock
1 bay leaf
1 cup fresh lima beans (can use canned but not frozen)
1 cup French horticultural beans (can substitute green beans cut into 1 inch chunks)
2 lemons 
Salt and Pepper

Sauteed leeks carrots and fennel
In a large stock pot, or Dutch oven, heat the olive oil. Add in the leeks and fennel and cook until the leeks are bright green. Then add in the carrots and liberally sprinkle with salt and pepper. Once you begin to see some brown bits on the bottom of the pot, add in the wine and stir to get all those flavor bits up and cook for 1 minute. Then add in the chicken stock and stir well. Add in the beans and bay leaf. Now cut the lemons in half, squeeze out the juice and then throw the lemons into the pot. Season with salt and pepper and cook for 1 hour. Pull out the lemon. Add in a handful of the greens from the fennel chopped. Stir, taste, and adjust seasoning. If your using fresh beans, you will probably need to cook another 45 minutes so the beans cook through, but if you’re using canned your soup will be done. 
Serve with croutons or crackers





To freeze- Allow the soup to cool completely, pour into freezer proof container, cover the top with plastic wrap and then place the lid on. Freeze completely flat. Once frozen you can stack to store as you see fit.