From Natural Family Home by Kelly Frohnauer of Oregon ~ www.naturalfamilyhome.com
Read newsletter online at www.naturalfamilyhome.com/newsletter.html
Used by permission
Advice from Readers:
*I know it's an investment but my greatest freeze ahead trick is to use my Seal-A-Meal! I cook all my meals in large batches. Since it's just my hubby and I, I freeze the rest in small Seal-A-Meal bags. The advantages are that it lasts a lot longer than ziplock type bags and when heated, it tastes just like the day you cooked it! - Pris
*Last year our local MOPS group started a recipe co-op. Once a month we each pick a recipe and make enough for 10 families (there are usually 10 of us participating, although not everyone takes part every month). All meals are packed in gallon freezer bags and frozen flat, so they take up no more than 1" deep of freezer space. This allows even those with the above the 'fridge freezer to take part. Then we pick a date to get together and 'swap out' our meals. Each family ends up with ten different meals. Most dishes include side dishes, such as noodles or cornbread mix although we decided everyone has rice and don't include that anymore. Come dinner time, for 1/3 of the month at least, we just defrost and reheat our meals. Making 10 of a recipe may sound daunting, but it is actually no more complicated than cooking for one family, you just need to allow more time. It saves so much time over cooking 10 different meals and putting them in the freezer, and there is always some variety. Talk to some of your friends and see if this is something they would be interested in. The book, 'Once a Month Cooking,' is a great recipe source, plus check online or at your local library. Around the holidays you could even try swapping side dishes or desserts. - Catie
*When I've made a big meal of a roast chicken or turkey I make a pre-seasoned soup stock from the carcass using bay leaf, basil, cracked peppercorns, anis seed and a bit of salt. Once I've removed the bones and skin from the stock, I condense it to half the volume for freezing. I let it cool before packaging so the natural gelatin that's been extracted in the process has time to thicken the broth and any fat comes to the surface and hardens for easy removal. I generally divide what I have into two so I have a ready supply of broth with meat and broth without meat. I use medium weight small plastic bags for freezing, ones that use reusable twist ties. I also use ice cube trays for doing up small amounts. They thaw quickly and can be easily bagged once frozen. The broth is great for making soups or stews later and is also very good for adding flavor to stir frys, cooking rice in and deglazing the frying pan when frying meats for a quick delicious sauce to go with dinner. - June
No comments:
Post a Comment