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

12 Meatballs http://frozendinnerdiva.blogspot.com/2012/10/meatballs.html

2 cups Roasted Marinara Sauce http://frozendinnerdiva.blogspot.com/2012/09/roasted-marinara-sauce.html

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

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.

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.

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

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. 

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.