Cook & Freeze: 150 Delicious Dishes to Serve Now and Later
Format: PDF / Kindle (mobi) / ePub
Imagine opening your freezer to find it filled not with the usual boxed entrees and frozen burritos, but with wholesome, flavorful, and family-pleasing foods that look and taste homemade-because they are! Dana Jacobi's strategic approach to weeknight cooking is the key to cooking half as much and eating twice as well, with a soup-to-nuts menu of dishes that can be cooked to eat now and later.
In Cook & Freeze, Dana explains everything from the logistics of freezing and the proper use of storage containers and materials to the best approach for preparing, freezing, or defrosting several dishes at one time. All of her recipes, which run the gamut from classic American favorites to Asian, Italian, and Mexican specialties, have been carefully selected to reheat with all of their delectable flavors intact, and they are fully annotated with freezing, thawing, and reheating instructions. Dana also notes which dishes are great for a crowd or quick to defrost. Dishes like her savory Salmon and Mushroom Pot Pies, or fluffy, perfectly sweet Orange Blossom Cupcakes can easily be frozen as individual portions, which is extremely useful for those cooking for one or two or making food to share with others. Best of all, every recipe in Cook & Freeze is made without the preservatives and other additives commonly found in commercially prepared frozen foods, providing superior flavor and nutrition at a fraction of the cost.
With Dana's tips, techniques, and fresh, flavor-filled dishes that your family and friends won't believe were ever frozen, you will learn how to have satisfying meals at the ready every day of the week.
and off-tasting. The air can be from the outside or inside. Air pockets in a container of frozen soup, for example, allow big ice crystals to form and then evaporate, causing freezer burn. Sealing food airtight requires both the right packaging and good technique. freezing is not forever While freezing preserves foods, they still deteriorate over time. We have all heard about a roast that languished in the freezer for years. If it was not covered with freezer burn and was still edible, odds are
To avoid messy boiling over, cook the beans uncovered. Some people find that cooking beans with a bay leaf reduces flatulence. It definitely enhances this soup’s flavor nicely. Remember to remove it before serving. Cooked bacon freezes and recrisps nicely. lentil and swiss chard soup with pesto Traveling in Tuscany during the winter, I discovered that the weather is miserably damp and cold. I also discovered this rustic soup, which is perfect for chasing away winter’s chill. Even with
tomatoes, onion, and garlic to the pot and cook, stirring often, until the onion is soft and the tomatoes start to break down, 5 minutes. Pour in the broth, and with a wooden spoon, scrape up the browned bits sticking to the pan. Add thyme, rosemary, and reserved lemon zest and juice and bring the liquid to a gentle boil. Add the lamb shanks, arranging them snuggly head-to-toe in the pot, making 2 layers if necessary. Cover tightly and transfer the pot to the oven. Check after 15 minutes to make
burgers, rotisserie chicken, and other turkey, chicken, and pork dishes. cook smart If you do not have pomegranate juice, soak the cranberries in 1/3 cup of apple juice. For the dressing, use 2 tablespoons of the berry-flavored apple juice with 2 tablespoons of red wine vinegar and the balsamic vinegar. moroccan carrot salad The spice flavors in this colorful salad are so satisfying that you won’t notice it is made without oil. Shredding the carrots coarsely is important. Serve with Turkish
the pie for 30 minutes. Cover the edges of the crust with strips of foil to prevent them from burning, and bake for 30 to 40 minutes longer, or until the crust is golden brown. Cool the pie on a wire rack. Serve lukewarm or at room temperature. to freeze Open-freeze the unbaked pie in the pan until solid, 4 hours. If you wish, unmold the frozen pie. Wrap the frozen pie in plastic freezer wrap, then heavy-duty foil, and return the pie to the freezer. to defrost and serve Unwrap and, if