French Onion Soup

April 20, 2009

Soups are such a wonderful meal to freeze.
They thaw and reheat well (okay, not the kind with pasta in them, but that's the exception).

Today my family had a sick-day.
We all felt under the weather for different reasons.
What could heal us? French Onion Soup.
Try it tonight and freeze some for later.

This recipe serves double it!


3 T. unsalted butter
3 large onions, sliced 1/4" thick
2 cloves (or 2 tsp.) minced garlic
2 T. all purpose flour
1 qt. beef stock
*2&3/4 c. dry white wine (optional)
2 bay leaves
2 springs fresh thyme (or 1 tsp. dried)
1 tsp. salt
pepper to taste

1 baguette
1&1/2 c. grated Gruyere cheese

To Prepare:
- place butter in medium/large pot and melt over medium heat.
- add sliced onions and cook over low heat for 30-45 minutes until lightly caramelized.
- add garlic and flour to pot and cook for 3 minutes.
- add broth, bay leaves, thyme and salt.
- bring to a boil and boil for 2 minutes.
- reduce heat and simmer at least 20-40 minutes. The longer you simmer the better the flavor will become. Remove bay leaves.
- slice baguette and toast under broiler until lightly golden. Set aside.

To Serve:
- ladle soup into oven safe bowls.
- top with 2-3 slices of toasted baguette and top with grated cheese.
- place under broiler until top is bubbly and brown.

To Freeze:
- ladle soup into oven safe bowl. cool completely in refrigerator.
- cover with plastic wrap and freeze for up to 3 months.
- In a separate baggie freeze 2 baguette slices and grated cheese for each bowl.

To Prepare from frozen:
- Allow to thaw in refrigerator.
- microwave on half power, stirring every 2 minutes until heated through.
- top with bread slice and grated cheese.
- broil until top is golden brown and bubbly.

* Please note that when cooking with alcohol that studies have proven that the alcohol does not cook out, even under extremely high temperatures and prolonged cook times. Keep this in mind when serving to children, those with liver problems or those who refrain from alcohol consumption.

For more research information and scientific study results
click here.
For alcohol cooking substitues
click here.


Make Ahead Garlic Bread

April 13, 2009

I have a confession to make.
I am addicted to simple carbs.
This means I could conceivably consume a year's worth of carbs in one meal when pairing great pasta and a loaf of garlic bread. This not only leads to perpetual chubbiness, but also a wide-spread family panic if pasta is made for dinner and no garlic bread is on hand. Hence, this simple recipe.


1 loaf French bread
8 Tbsp butter, room temp.
2 cloves (or 2 tsp.) minced garlic
1/2 c. grated Parmesan cheese
2 tbs dried Italian Seasoning (optional)

To Prepare:
- Slice bread lengthwise.
- In a medium bowl, combine the butter, Italian seasoning and garlic. Mix well.
- Spread each cut side of the bread with the butter mixture.
- Sprinkle 1/4 c. Parmesan cheese over each sides of the bread. Put loaf back together, butter sides together.
- Wrap loaf in tin foil. Label and freeze for up to one month.

To Serve:
- Loosen the foil and bake at 400* for 15 minutes.
- Open up the bread so the cut sides are exposed and cook for approximately 15 more minutes.
- Slice and serve.

Single Servings:
If cooking for one or two, slice loaf into 1 inch slices instead of lengthwise. Add butter mixture to each slice and place sheets of wax paper between slices before freezing. Remove just enough servings and bake, butter side up, on baking sheet at 400* for 5-7 minutes.


Angie's Tuna Casserole

April 6, 2009

Okay, I've never been a Tuna Casserole girl, but my husband loves it and because this came from my good friend Angie, I decided to give it a whirl. I'll be making it this week, so I am trying it out at the same time you are. Let me know what you think!


1, 16 oz box pasta (like shells, bow ties, or egg noodles)
1/2 c frozen peas
2 cans tuna fish
2 cans cream of mushroom soup
1/4-1/2 c sour cream (if you have-ta use mayo, you can)
dash of cayenne pepper (1/8-1/4 tsp)
a few shakes of garlic salt (1/2 tsp?)
1 c cheddar cheese
1/4 c fresh cilantro
crumpled potato chips

To Prepare:
1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions, include frozen peas. Drain.
3. In a bowl, mix tuna, soup, sour cream, cayenne pepper, garlic salt, cheese, and cilantro. Add pasta mix. Season to taste (additional salt and/or black pepper).
4. Transfer to 9 X 13 casserole dish.

To Freeze:
- Cover tightly with plastic wrap or foil.

To Serve:
- Crumple potato chips by hand and sprinkle evenly over the top.
- Bake at 350 degrees for 30 minutes if thawed (40-50 minutes if frozen), or until heated through.

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About This Blog

A new recipe will be posted each Monday and, of course, you can always search the archives by category.

The Goal of this blog is not just to give you my recipes, but to teach you which ingredients freeze well, which don't, methods and tips to help you freeze your own recipes...because who knows better what your family likes than you?

Do you only cook organic? Great! Are you a vegetarian? No problem! Make what works for you and save time, money and (let's be honest...stress) while doing it.

The Freeze Happy philosophy has made my life better and I'm pretty sure it can improve yours too.

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