tag:blogger.com,1999:blog-85263709085527671232024-02-06T22:10:30.230-05:00Freeze Happy!Your NUMBER ONE resource for freezing meals. Learn to freeze appetizers to sides to desserts and everything in between. Step by step instructions, photos, tips and new recipes posted every Monday. As featured on The Village Voice.Unknownnoreply@blogger.comBlogger116125tag:blogger.com,1999:blog-8526370908552767123.post-24319093423660992572011-04-19T16:39:00.000-04:002011-04-19T16:39:19.287-04:00goodbye, friends.<div class="separator" style="clear: both; text-align: center;"><a href="http://www.foodpoisonjournal.com/uploads/image/Closed%20for%20business.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289px" i8="true" src="http://www.foodpoisonjournal.com/uploads/image/Closed%20for%20business.png" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">after bedrest for most of 2010 and pneumonia for all of 2011, </div><div style="text-align: center;">i feel it is time to let this blog loose.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">and, the truth is, i have shared almost everything i know.</div><div style="text-align: center;">my goal was always to empower the reader to make </div><div style="text-align: center;">their OWN recipes work in the freezer.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">i am not a freezing guru.</div><div style="text-align: center;">i am just a regular mom who tried things out.</div><div style="text-align: center;">some worked and some didn't...and i shared what worked here.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">please feel free to visit the archives, search my recipes and browse all you want.</div><div style="text-align: center;">this blog will remain up, but there will be no new posts.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong>thanks for reading!</strong></div>Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-8526370908552767123.post-27333937036159895682011-04-04T13:57:00.002-04:002011-04-04T13:57:37.313-04:00all pneumonia. all the time.still sick.<br />
taking med round number six.<br />
i'll be back.<br />
at some point.<br />
<br />
(cough, cough, wheeze)Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8526370908552767123.post-25954472555884390862011-02-01T21:36:00.001-05:002011-02-01T21:36:28.444-05:00Prognosis Pictogram<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsm0ZrT4JXTfQScu2pRfMy8Ft-8dUB92Vgvc9gUDsv7G0-qgZZQjHUh1g1TMs0q545mztT1PB4CM1V21DH-0oPy-smI5QIYK5C8u2yi30crcFf73YxZwRXDZtScvNh9BEqe3mKIX6z2sA/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsm0ZrT4JXTfQScu2pRfMy8Ft-8dUB92Vgvc9gUDsv7G0-qgZZQjHUh1g1TMs0q545mztT1PB4CM1V21DH-0oPy-smI5QIYK5C8u2yi30crcFf73YxZwRXDZtScvNh9BEqe3mKIX6z2sA/s400/Untitled-1.jpg" width="400" /></a></div><br />
<div style="text-align: center;"><b><span style="font-size: large;">Be back soon! (cough! cough!)</span></b></div><div style="text-align: center;"><br />
<div style="text-align: center;"><img src="http://i78.photobucket.com/albums/j113/emilie_ahern/siggy-4.jpg" /></div></div>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-8526370908552767123.post-79791539207804482992010-12-06T09:23:00.000-05:002010-12-06T09:23:39.523-05:00Holiday Break<span style="font-size: large;">I'm off for the holidays.</span><br />
<br />
<span style="font-size: large;">Take some time and browse the site, </span><br />
<span style="font-size: large;">try past recipes and hints </span><br />
<span style="font-size: large;">and freeze happy!</span><br />
<br />
<span style="font-size: large;">See you next year!</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8526370908552767123.post-52026302336583359212010-11-29T08:00:00.003-05:002010-11-29T15:58:59.213-05:00Fancy Baked Penne<strong><span style="font-size: medium;">Baked Penne with Chicken and Sun-Dried Tomatoes</span></strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NzBPe2CUrYM/TPQTNN5uY9I/AAAAAAAACU8/TC78pcQ-D98/s1600/med10437_0309_0pas012a_l.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://4.bp.blogspot.com/_NzBPe2CUrYM/TPQTNN5uY9I/AAAAAAAACU8/TC78pcQ-D98/s1600/med10437_0309_0pas012a_l.jpg" /></a></div>6 tablespoons butter, plus more for baking dishes <br />
coarse salt and ground pepper <br />
1 pound penne rigate <br />
1 teaspoon olive oil <br />
2 boneless, skinless chicken breasts <br />
1/2 cup plus 2 tablespoons all-purpose flour <br />
4 garlic cloves, minced <br />
6 cups whole milk <br />
10 ounces white mushrooms, sliced <br />
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced <br />
1 1/2 cups shredded provolone <br />
1 cup finely grated Parmesan <br />
<br />
2 disposable aluminum pans<br />
<br />
<br />
<strong>To Prepare</strong> <br />
Butter two alluminum 9x13" pans. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot. <br />
<br />
In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. <br />
<br />
In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan. <br />
<br />
Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between pans; sprinkle each with 1 cup Parmesan. <br />
<br />
<strong>To Freeze</strong><br />
Cover tightly with foil, and freeze, up to 3 months. <br />
<br />
<strong>To Serve</strong><br />
Take directly from freezer, no need to thaw. <br />
Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until top is golden, about 15 minutes more.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8526370908552767123.post-5425884759692955172010-11-08T09:00:00.000-05:002010-11-08T09:05:20.381-05:00Maple Corn Bread<img src="http://www.thedailygreen.com/cm/thedailygreen/images/corn-bread-recipe-lg.jpg" width="320" /><br />
<br />
<span style="font-size: large;">Maple Corn Bread </span><br />
<br />
1 1/4 cups flour<br />
1/4 cup corn meal<br />
1/2 Tbl baking powder<br />
1/2 tsp salt<br />
1 egg<br />
3/4 cup milk<br />
1/2 cup maple syrup<br />
3 Tbl canola oil<br />
<br />
<strong>To Prepare:</strong><br />
In a bowl, combine flour, corn meal, baking powder and salt. In a separate bowl, beat egg, milk, syrup and oil. Stir into dry ingredients, just until moistened. Pour into a greased 9-inch square baking pan. Bake at 400° for 20 to 22 minutes. Cut into squares. Serve warm. <br />
<br />
<strong>To Freeze:</strong> <br />
Remove corn bread from pan. While still warm, wrap loaf in extra heavy foil. Or, place individual pieces in sandwich bags and freeze together in a gallon freezer bag. Label and freeze.<br />
<br />
<strong>To Serve:</strong> <br />
Thaw and serve. Heat briefly, if desired.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8526370908552767123.post-74149002933925584232010-10-21T00:01:00.002-04:002010-10-21T00:01:01.758-04:00Trays for freezing baby foods<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://www.swedesspecialties.com/Kidco.11.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="http://www.swedesspecialties.com/Kidco.11.jpg" width="211" /></a>So, in the past year I have purchased a few items from CSN stores online. And I have discovered some pretty great products. I thought I would share one.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">CSN Stores has over 200 online stores where you can find everything from stylish diaper bags, to modern <a href="http://www.allbarstools.com/">bar stools</a>, or great cookware!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Since we're discussing freezing homemade baby foods, I thought we should talk about freezing options. Of course, you can use traditional ice cube trays, but there are also other options out there.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Like the <strong>KidCo Baby Steps Collection</strong>. It has some great features that make it worth the additional cost. Locking lid seals foods tightly inside, a writing surface for date and meal prepared, each section is a single, 1 oz. serving and they're dishwasher safe. These run around $6-8 per tray. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Let us know if you have tried this product and what your thoughts are.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8526370908552767123.post-65693372187583241512010-10-18T08:00:00.001-04:002010-10-18T08:00:14.382-04:00Baby Food : Stage Two EARLY MEAL Recipes<strong><span style="font-size:130%;">Brown Rice Chicken & Peach Delight<br /></span></strong>1/2 c cooked boneless chicken - chopped<br />1/4 c cooked brown rice<br />1 ripe peach<br />1 tb peach juice (white grape or apple juice may be used or juice may be left out)<br />1 tb milk<br />2 ts wheat germ<br /><br />- Mix all ingredients together<br />- Transfer to blender/food processor and puree or chop to make textured for older babies.<br /><br /><br /><br /><br /><strong><span style="font-size:130%;">Creamed Chicken & Potato</span></strong><br />2 tsp butter<br />1 tsp unbleached flour<br />1/4 c Low fat milk<br />1/4 c Chicken, cooked, boned and-shredded<br />1/4 Potato, baked and cubed (try using sweet potato.)<br />1 tbls Grated white cheddar cheese<br /><br />- Melt butter in small heavy pan over low heat. Stir in flour and blend well and then add milk and stir until smooth.<br />- Cook over low heat until mixture begins to thicken, then add chicken and potatoes. Stir for about 2 to 3 minutes more or until heated through. Feel free to add a few vegetables.<br />- Add cheddar and stir until melted.<br /><br /><br /><br /><br /><br /><strong><span style="font-size:130%;">Green Beans and Potatoes</span></strong><br />1/2 c. cooked potatoes<br />1/4 c. steamed green beans<br /><br /><br />- blend cooked white potatoes and green beans together<br />- add a bit of pear or applesauce for extra appealUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8526370908552767123.post-42629258086264325632010-10-11T08:00:00.000-04:002010-10-11T08:00:00.733-04:00Baby Food : Stage One VEGGIE Recipes<blockquote>Stage 1 Homemade Baby Food Recipes are age appropriate for those babies who are between 4 months and 6 months. Many babies start solid foods between 4 months and 6 months so we have included fruits and veggies that your 4 month old beginning eater will be able to tolerate. Of course these recipes are also just yummy for babies who are older as well!<br /><br />Stage 1 baby foods are thin and runny and are foods that are the lowest on the allergy scale. They are typically those foods that are also more easily digested by a tiny tummy. Some of these foods include, sweet potatoes, butternut or winter squash and carrots.<br /><br />Please keep in mind that current recommendations advise that babies should start solid foods at 6 months of age.<br /></blockquote><p><br /><strong><span style="font-size:130%;">Sweet Potato</span></strong><br />makes 3 cups or about 30 cubes<br /><br />2 1/2 pounds sweet potatoes (skin on), cut into 2-inch pieces<br />Formula, breast milk, or water, as needed<br /><br />- Arrange sweet potatoes on a steamer rack in a large pan over 1 inch of water.<br />- Cover, and bring to a boil. Reduce heat. Steam until potatoes are tender, about 12 minutes.<br />- Pulse in a food processor, or pass through a food mill fitted with a medium disk.<br />- Add formula, breast milk, or boiled and cooled water as needed.<br />- Fill 1/4-cup plastic containers or ice-cube trays with purée. </p><p><br /><br /><span style="font-size:130%;"><strong>Green Beans</strong></span><br />makes 2 2/3 cups or about 30 cubes<br /><br />2 pounds green beans<br />Formula, breast milk, or water, as needed<br /><br />- Arrange beans on a steamer rack in a large pan over 1 inch of water.<br />- Cover, and bring to a boil. Reduce heat. Steam until beans are tender, about 8 minutes. Plunge beans into cold water to stop the cooking.<br />- Pulse in a food processor, or pass through a food mill fitted with the medium disk. Add formula, breast milk, or boiled and cooled water as needed.<br />- Fill 1/4-cup plastic containers or ice-cube trays with purée.<br /><br /><br /><strong><span style="font-size:130%;">Green Peas<br /></span></strong>makes 2 2/3 cups or about 30 cubes<br /><br />2 pounds green peas<br />Formula, breast milk, or water, as needed<br /><br />- Arrange peas on a steamer rack in a large pan over 1 inch of water.<br />- Cover, and bring to a boil. Reduce heat. Steam until peas are tender, about 8 minutes. Plunge peas into cold water to stop the cooking.<br />- Pulse in a food processor, or pass through a food mill fitted with the medium disk.<br />- Add formula, breast milk, or boiled and cooled water as needed.<br />- Fill 1/4-cup plastic containers or ice-cube trays with purée.<br /><br /><br /><strong><span style="font-size:130%;">Carrots</span></strong><br />makes 3 cups or 30 cubes<br /><br />1 1/2 pounds organic carrots, peeled if not organic, and cut into 1" pieces<br />Formula, breast milk, or water, as needed<br /><br />- Arrange carrots on a steamer rack in a large pan over 1 inch of water.<br />- Cover, and bring to a boil. Reduce heat. Steam until carrots are tender, about 12 minutes. Plunge carrots into cold water to stop the cooking.<br />- Pulse in a food processor, or pass through a food mill fitted with the medium disk.<br />- Add formula, breast milk, or boiled and cooled water as needed. Fill 1/4-cup plastic containers or ice-cube trays with purée.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8526370908552767123.post-56677011439196971782010-10-04T08:00:00.015-04:002010-11-16T22:00:00.014-05:00Baby Food : Stage One FRUIT Recipes<blockquote>Stage 1 Homemade Baby Food Recipes are age appropriate for those babies who are between 4 months and 6 months. Many babies start solid foods between 4 months and 6 months so we have included fruits and veggies that your 4 month old beginning eater will be able to tolerate. Of course these recipes are also just yummy for babies who are older as well!<br />
<br />
Stage 1 baby foods are thin and runny and are foods that are the lowest on the allergy scale. They are typically those foods that are also more easily digested by a tiny tummy. Some of these foods include, sweet potatoes, butternut or winter squash and carrots.<br />
<br />
Please keep in mind that current recommendations advise that babies should start solid foods at 6 months of age. <em>(wholesomebabyfood.com)</em></blockquote><br />
<strong><span style="font-size: 130%;">Baby Applesauce</span></strong>makes 4 1/4 cups or about 48 cubes<br />
<br />
4 pounds apples (skins on), washed, cored, and cut into 1-inch pieces<br />
1/3 cup water<br />
<br />
- Simmer apples in a large covered saucepan with water until tender, about 10 minutes.<br />
- Transfer mixture to a blender. Working in small batches, blend until smooth. Pass through a fine sieve; for a coarser texture, pass apples through a food mill or pulse in a food processor.<br />
- Fill 1/4-cup plastic containers or ice-cube trays with purée.<br />
<br />
<strong><span style="font-size: 130%;"></span></strong><br />
<strong><span style="font-size: 130%;">Pear Puree</span></strong><br />
makes 2 1/2 cups or about 28 cubes<br />
<br />
3 pounds pears, washed, peeled, cored, and cut into 1-inch pieces<br />
1/3 cup water<br />
<br />
- Simmer pears in a large covered saucepan with water until tender, 5 to 10 minutes. Drain; reserve cooking liquid. Transfer pears to a blender.<br />
- Working in small batches, blend until smooth. Add reserved liquid if needed. Pass through a fine sieve for a smooth texture, or mash with a fork.<br />
- Fill 1/4-cup plastic containers or ice-cube trays with purée.<br />
<br />
<br />
<strong><span style="font-size: 130%;">Pear Plum Puree</span></strong><br />
makes 3 cups or about 30 cubes<br />
<br />
1 1/2 pounds pears, washed, peeled, cored, and cut into 1-inch pieces<br />
1 1/2 pounds ripe plums, pitted and quartered<br />
1/3 cup water<br />
<br />
- Simmer pears and plums with water in a large covered saucepan until tender, about 10 minutes. Drain; reserve cooking liquid.<br />
- Transfer fruit to a blender. Working in small batches, blend until smooth. Add up to 1/3 cup boiled and cooled water if needed.<br />
- Pass mixture through a fine sieve for the smoothest texture. Fill 1/4-cup plastic containers or ice cube trays with purée.<br />
- Use same method for other fruit combinations.<br />
<br />
<br />
<strong><span style="font-size: 130%;"></span></strong><br />
<strong><span style="font-size: 130%;"></span></strong><strong><span style="font-size: 130%;">Stone Fruit Puree</span></strong><br />
makes 3 cups or about 30 cubes<br />
<br />
2 pounds ripe *plums, pitted and quartered<br />
1/4 cup water, plus more as needed<br />
<span style="font-size: 85%;"></span><br />
<span style="font-size: 85%;">* Use the same method for peaches, apricots, and other stone fruits.</span><br />
<br />
- Simmer plums with water in a large covered saucepan until tender, about 10 minutes.<br />
- Transfer plums to a blender. Working in small batches, blend until smooth. Add up to 1/3 cup boiled and cooled water if needed.<br />
- Pass mixture through a fine sieve for the smoothest texture.<br />
- Fill 1/4-cup plastic containers or ice-cube trays with purée.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8526370908552767123.post-22434933194467099632010-10-01T08:00:00.003-04:002010-10-01T08:00:13.237-04:00"Make Your Own Baby Food" MonthI am expecting our 3rd baby near the end of this month. And we have all heard that with each baby the parents become more lax, however, I'm getting the hang of this baby thing and now feel a greater push to feed this new little one organic foods and foods free of preservatives as often as possible. Since we now live in an area with an Amish Farmer's Market it was my chance to purchase inexpensive, chemical free fruits and veggies and stock my freezer with good foods for this baby.<br /><br />Each Monday this month I will be sharing recipes for making your own baby food. It's easy, affordable and healthier than grocery store options. Of course, I will probably still have some of those around, but any amount of change is a good change!<br /><br /><a href="http://4.bp.blogspot.com/_NzBPe2CUrYM/THDCJOYZQbI/AAAAAAAABwU/XpavseVmv00/s1600/baby-food-homemade.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; HEIGHT: 218px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5508115808009142706" border="0" alt="" src="http://4.bp.blogspot.com/_NzBPe2CUrYM/THDCJOYZQbI/AAAAAAAABwU/XpavseVmv00/s320/baby-food-homemade.jpg" /></a><br /><br /><strong>The rules are simple</strong>: Steam vegetables until tender, simmer ripe fruits until soft, and poach meats until fully cooked.<br /><br /><strong>Basic equipment:</strong> a steamer basket, a blender, a food processor or food mill, and a strainer. Babies should start with silky, smooth purees the texture of runny yogurt. As the months go by, and your baby moves from gumming food to using his or her milk teeth, your purees should become thicker and chunkier; switch to a food processor or food mill fitted with a medium or large disk.<br /><br /><strong>Freeze the baby food</strong> in single-serving airtight containers labeled with the ingredients and the date. You can even freeze food in ice-cube trays; for many babies, one cube is enough. To store, transfer frozen puree cubes to a freezer bag. As your baby grows and begins to eat more, increase the size of the containers -- or simply serve two at a time.<br /><br />Some baby-care books warn against using microwaves, but most mothers we know use one. Because microwaves heat from the inside out, however, food may be hot inside but cool to the touch, so stir the food until no hot center remains. Test it with your finger and mouth; the food should be barely warm or room temperature. If you don't want to use a microwave, you can thaw or warm the food in a saucepan or in a heat-proof bowl over simmering water.<br /><br /><strong>Visit each Monday this month for easy baby food recipes!</strong>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8526370908552767123.post-32821147823169875512010-09-27T08:08:00.001-04:002010-09-27T08:08:01.083-04:00Shrimp in Spiced Tomato SauceThis sauce gets a nice kick from ginger and coriander -- add a little more salt than you normally would so the shrimp become seasoned as they simmer.<br /><br /><a href="http://4.bp.blogspot.com/_NzBPe2CUrYM/THC_mJxJ7cI/AAAAAAAABwM/GOW2GVTFfRU/s1600/med105199_0310_shrimp_l.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 225px; HEIGHT: 281px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5508113006452141506" border="0" alt="" src="http://4.bp.blogspot.com/_NzBPe2CUrYM/THC_mJxJ7cI/AAAAAAAABwM/GOW2GVTFfRU/s320/med105199_0310_shrimp_l.jpg" /></a><br /><br /><span style="font-size:130%;"><strong>Shrimp in Spiced Tomato Sauce</strong></span><br />Serves 4<br /><br />1 tablespoon extra-virgin olive oil<br />1 medium white onion, cut into medium dice<br />1 tablespoon plus 2 teaspoons minced peeled fresh ginger (from a 1-inch piece)<br />1 1/2 teaspoons ground coriander<br />1/8 teaspoon cayenne pepper<br />1 teaspoon finely grated lemon zest<br />1 can (28 ounces) whole peeled tomatoes<br />Coarse salt and ground pepper<br />1 pound large frozen raw shrimp (peeled and deveined)<br />Chopped cilantro, for serving<br />Couscous (optional), for serving<br /><br /><strong>To Prepare:</strong><br />- In a medium saucepan, heat oil over medium. Add onion and ginger; cook until onion is softened, about 3 minutes. Add coriander, cayenne, and lemon zest; cook, stirring frequently, until fragrant, about 2 minutes.<br />- Add tomatoes, breaking them up as you go. Bring mixture to a boil; reduce to a simmer and cook 10 minutes.<br />- Season tomato sauce with salt and pepper and let cool to room temperature.<br /><br /><strong>To Freeze:</strong><br />- Place shrimp in a one-gallon freezer bag and pour cooled tomato sauce on top.<br />- Press out air, seal bag, and freeze flat. Store in the freezer, up to 2 1/2 months.<br /><br /><strong>To Serve:</strong><br />- To serve, thaw shrimp mixture in refrigerator overnight.<br />- Transfer to a medium saucepan and bring to a simmer over medium-high; cook until sauce is hot and shrimp are opaque throughout, about 3 minutes.<br />- Serve sprinkled with cilantro, with couscous alongside if desired.<br /><br /><span style="font-size:85%;">* recipe and photo from marthastewart.com</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8526370908552767123.post-68717146276689222002010-09-20T08:00:00.005-04:002010-09-20T08:00:02.809-04:00Freezing Blanched Veggies<a href="http://michigan-farmers-market.org/images/vegetable01.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 300px; FLOAT: left; CURSOR: hand" border="0" alt="" src="http://michigan-farmers-market.org/images/vegetable01.jpg" /></a>Often vegetables need to be blanched before freezing. Here is a quick and simple guide for blanching common vegetables. Blanching vegetables helps preserve color and texture.<br /><br />After blanching vegetables in boiling water immerse immediately into cold water then drain. I often reuse the same water again and again. A large pasta type pot works great for blanching. You can submerse the vegetables into the pot already in the strainer.<br /><br />Allow approximately a gallon of water for a pound of vegetables. Vegetables will need to cool for the same time as they are blanched.<br /><br /><strong>Preparing Your Vegetables<br /></strong><br />Peel, trim and cut vegetables into uniform sizes. Look at the chart below to find the time needed. Extra large pieces may need to blanch a minute longer than the table calls for.<br /><br /><strong></strong><br /><strong>Blanching Timetable Chart for Vegetables</strong><br /><br /><strong>Asparagus:</strong> Blanch 2 minutes – 3 -4 4 minutes for large asparagus<br /><br /><strong>Beans:</strong> green- Blanch for 3 minutes.<br /><br /><strong>Beans:</strong> lima, butter or pinto - Blanch small beans 2 minutes, medium beans 3 minutes, and large beans 4 minutes.<br /><br /><strong>Beets:</strong> small beets – 35- 30 minute, medium ones 45 – 50 minutes. If you leave the stem on top they won’t bleed into the water as bad.<br /><br /><strong>Broccoli:</strong> Blanch 3 minutes.<br /><br /><strong>Brussels Sprouts:</strong> Blanch small, 3 minutes; medium, 4 minutes; large, 5 minutes<br /><br /><strong>Carrots:</strong> Blanch tiny, whole, 5 minutes; diced or strips, 2 minutes<br /><br /><strong>Cauliflower:</strong> Blanch 3 minutes.<br /><br /><strong>Corn</strong>: Whole small ears for freezing – 7 minutes, medium ears 9 minutes and large size ears 11 minutes. If you are going to take the corn of the cob for freezing blanch for 4 minutes and remove from cob.<br /><br /><strong>Okra:</strong> Blanch small pods 3 minutes and large pods 4 minutes.<br /><br /><strong>Peas:</strong> Shelled. Blanch for 1-2 minutes, chill, freeze.<br /><br /><strong>Snap Peas:</strong> Blanch 1 1/2minutes<br /><br /><strong>Spinach and other greens</strong>: Blanch 2 minutes<br /><br /><strong>Summer squash</strong>: Blanch for 3 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8526370908552767123.post-1680651219762452582010-09-13T08:00:00.000-04:002010-09-13T08:00:13.760-04:00Freezing Bread<a href="http://3.bp.blogspot.com/_NzBPe2CUrYM/THC8ZTFXw_I/AAAAAAAABv8/k6KlYX3wzuc/s1600/bread.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; HEIGHT: 146px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5508109487079670770" border="0" alt="" src="http://3.bp.blogspot.com/_NzBPe2CUrYM/THC8ZTFXw_I/AAAAAAAABv8/k6KlYX3wzuc/s320/bread.jpg" /></a><br /><div>All bread products freeze beautifully. From pitas to tortillas to regular loaves. Here are some tips on freezing loaves of bread.</div><div></div><br /><div>If you've just baked your own bread or purchased it warm, make sure you allow it to cool before freezing to avoid soggy bread or mold. </div><br /><div></div><div><strong>To Freeze.</strong> Wrap your loaf using two clear plastic bags. Then, seal it using masking tape and place it in the freezer. </div><br /><div></div><div><strong>To thaw your frozen bread</strong>, take it out of the freezer and let it come to room temperature, about 3 hours. </div><div> </div><div><strong>To serve the bread hot</strong>, wrap your bread in parchment paper and foil and place it in an oven heated to 400 degrees for 3 or 4 minutes to restore its crisp texture.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8526370908552767123.post-39644368577891427582010-09-06T08:00:00.007-04:002010-09-06T08:00:01.135-04:00Breaded Pork ChopsHere's another great recipe from <em>Martha Stewart</em>. Stack the breaded chops in the freezer, and remove as many as you need when you're ready to eat. Any chopped fresh herb can be substituted for the sage. These chops can go straight from freezer to oven for a fast meal in minutes.<br /><br />This recipe makes 8 chops, but can be doubled.<br /><br /><a href="http://1.bp.blogspot.com/_NzBPe2CUrYM/THC95AEKCeI/AAAAAAAABwE/fpiZ6f9qOAw/s1600/med105199_0310_pork_chop_l.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 225px; HEIGHT: 281px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5508111131241744866" border="0" alt="" src="http://1.bp.blogspot.com/_NzBPe2CUrYM/THC95AEKCeI/AAAAAAAABwE/fpiZ6f9qOAw/s320/med105199_0310_pork_chop_l.jpg" /></a><br /><span style="font-size:130%;"><strong>Breaded Pork Chops</strong></span><br /><br />4 large eggs<br />1 tablespoon plus 2 teaspoons Dijon mustard<br />1 tablespoon plus 2 teaspoons packed finely chopped fresh sage<br />8 bone-in pork chops (1 inch thick and 2 1/2 to 3 pounds total)<br />2 cups plain dried breadcrumbs<br />Coarse salt and ground pepper<br />1/4 cup (1/2 stick) unsalted butter, melted<br />1/4 cup vegetable oil<br /><br /><strong>To Prepare:</strong><br /><br />- In a medium bowl, whisk together eggs, mustard, and sage and let stand 15 minutes.<br />- Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness.<br />- Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere.<br /><br /><strong>To Freeze:</strong><br /><br />- Layer pork chops between sheets of freezer paper and transfer to two 1-gallon freezer bags. Press out air, seal bags, and freeze flat. Store in the freezer, up to 6 weeks.<br /><br /><strong>To Serve:</strong><br /><br />- Heat broiler. Place a rimmed baking sheet in broiler to heat.<br />- For each frozen chop, combine 1 1/2 teaspoons melted butter and 1 1/2 teaspoons oil; brush on both sides.<br />- For each batch of two, place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.<br />- Make sure each chop has reached an internal temperature of 160* FUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8526370908552767123.post-29411809357557800292010-08-30T07:00:00.000-04:002010-08-30T07:00:10.319-04:00Freezing Stock<a href="http://2.bp.blogspot.com/_NzBPe2CUrYM/THC7aGkDLZI/AAAAAAAABv0/y0sMqjuWPXo/s1600/tvm2086_012207_freezingstock_l.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 225px; FLOAT: left; HEIGHT: 281px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5508108401386925458" border="0" alt="" src="http://2.bp.blogspot.com/_NzBPe2CUrYM/THC7aGkDLZI/AAAAAAAABv0/y0sMqjuWPXo/s400/tvm2086_012207_freezingstock_l.jpg" /></a>Some recipes require just a little stock, and the leftovers from a whole can won't keep forever in the refrigerator. Freezing unused stock or a homemade batch in 1-cup muffin tins makes it easy to store in small amounts.<br /><br />Use a 1 cup measure to ensure accurate measuring. Fill tins with stock and freeze, covered.<br /><br />Once they are completely frozen, pop portions out of tin; store them in resealable plastic bags labeled with the date (frozen stock keeps for about two months).<br /><br />If you need smaller amounts you can also choose to free stock by Tablespoonfuls in an ice cube tray.<br /><br /><span style="font-size:85%;">*photo from marthastewart.com</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8526370908552767123.post-60136036035103647372010-08-23T08:00:00.004-04:002010-08-27T03:25:28.381-04:00Chicken Cutlets with White Wine and GarlicNobody does it better than Martha Stewart...am I right? And this recipe is no exception. It's so easy to make, freeze and a cinch to thaw and prepare. It's fancy enough for a special dinner, but easy enough for a week night meal with the family.<br /><br />Freezing and thawing the chicken cutlets in the marinade infuses them with flavor. This recipe serves 4, but can easily be doubled or tripled.<br /><br /><a href="http://4.bp.blogspot.com/_NzBPe2CUrYM/THC5ewTmoLI/AAAAAAAABvs/5hHM0zXcqZ8/s1600/med105199_0310_wild_rice_l.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 225px; HEIGHT: 281px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5508106282288455858" border="0" alt="" src="http://4.bp.blogspot.com/_NzBPe2CUrYM/THC5ewTmoLI/AAAAAAAABvs/5hHM0zXcqZ8/s400/med105199_0310_wild_rice_l.jpg" /></a><br /><br /><strong><span style="font-size:130%;">Chicken Cutlets with White Wine and Garlic<br /></span></strong><br />8 chicken cutlets (about 1 1/4 pounds total)<br />3 tablespoons unsalted butter, melted<br />1/2 cup dry white wine (<strong><span style="font-size:130%;color:#cc0000;">*</span></strong>or substitute with White Grape Juice or chicken stock)<br />3 garlic cloves, thinly sliced<br />2 teaspoons fresh thyme leaves<br />Coarse salt and ground pepper<br />1 tablespoon extra-virgin olive oil<br />Chopped fresh flat leaf parsley (optional)<br /><br /><strong>To Prepare:</strong><br />- Stack cutlets in a double layer in a 1-gallon freezer bag.<br />- In a small bowl, combine 2 tablespoons butter, wine, garlic, and thyme and whisk to combine. Season with pepper.<br />- Pour marinade into bag with cutlets. Press air out of freezer bag, seal, and freeze flat. Store in the freezer, up to 2 months.<br /><br /><strong>To Serve:</strong><br />- Thaw chicken in refrigerator overnight. Remove cutlets from bag and discard marinade. Gently shake chicken to remove liquid and season with salt.<br />- In two batches, heat 1 1/2 teaspoons butter and 1 1/2 teaspoons oil in a large skillet over medium-high; add half the cutlets to pan and cook until browned and cooked through, 4 minutes total, flipping halfway through and adjusting heat as necessary to prevent pan from over-browning.<br />- Serve chicken sprinkled with parsley if desired.<br /><br /><br /><span style="font-size:85%;"><span style="color:#cc0000;"><strong>* Please note</strong></span> that when cooking with alcohol that studies have proven that the alcohol <strong>does not</strong> 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.<br /><br /><strong>For more research information and scientific study results </strong></span><a href="http://cooking.cdkitchen.com/AHealthyBite/385.html"><span style="font-size:85%;"><strong>click here.</strong></span></a><span style="font-size:85%;"><strong><br />For alcohol cooking substitues </strong></span><a href="http://www.freezehappy.com/2008/06/substitues-for-alcohol.html"><strong><span style="font-size:85%;">click here. </span><br /></strong></a><span style="color:#ffffff;">.</span><br /><span style="color:#ffffff;">.</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8526370908552767123.post-24737858937512506202010-07-23T14:34:00.002-04:002010-07-23T14:34:50.942-04:00I'm Back!<a href="http://www.hp.com/hpinfo/newsroom/press_kits/2007/yourlifeistheshow/images/hg_d_s3120n.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 160px; FLOAT: left; CURSOR: hand" border="0" alt="" src="http://www.hp.com/hpinfo/newsroom/press_kits/2007/yourlifeistheshow/images/hg_d_s3120n.jpg" /></a><br /><span style="font-size:130%;">YAY! </span><br /><span style="font-size:130%;">Our new computer arrived today.<br />It's delightfully fast and ready for action!<br />That means I will starting to post each week again.<br /><br /><strong>Thanks for your patience!</strong><br /></span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8526370908552767123.post-71484130397210757232010-06-07T12:22:00.002-04:002010-06-07T12:28:50.927-04:00Computer Crash!All posts are currently suspended until we get a new computer.<br />I <em>HOPE</em> that is sooner than later!<br /><br />If you have found this site helpful and want to donate funds towards keeping it up and running please click the donate link in the right hand toolbar. Any amount is greatly appreciated!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8526370908552767123.post-87002477405183266632010-05-17T07:00:00.000-04:002010-05-17T07:00:09.323-04:00Candied CarrotsThis is dedicated to my Mom, since I have never cared for candied carrots. LOL!<br />But MANY of you love them...so here's a recipe for you!<br /><br /><a href="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps31279_TH950745D35D.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 300px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps31279_TH950745D35D.jpg" border="0" /></a><br /><br /><strong><span style="font-size:130%;">Candied Carrots<br /></span></strong><br />2 pounds carrots, cut into sticks<br />1/4 cup butter<br />1/4 cup packed brown sugar<br />1/4 teaspoon salt<br />1/8 teaspoon white pepper<br /><br /><strong>To Prepare</strong><br />- Place carrots in a large saucepan; add 1 in. of water. Bring to a boil.<br />- Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.<br />- In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted.<br />- Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.<br /><br /><strong>To Freeze</strong><br />- Allow to cool. Place in freezer bag or freezer container. Label and freeze.<br /><br /><strong>To Serve</strong><br />- Heat in microwave or in saucepan over medium heat and serve.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8526370908552767123.post-12690055398756907952010-05-10T09:52:00.004-04:002010-05-10T10:00:35.519-04:00Reader Question : Reusing Supplies<strong>Sangeetha N. writes...</strong><br /><em></em><br /><em>Hello!</em><br /><em></em><br /><em>I just stumbled upon your blog and I've started following you. </em><br /><em></em><br /><em><strong>Q.</strong> I was wondering if and how you reuse your ziplock bags. I've thrown so many because of the gooey oily film that they tend to have after defrosting, I don't trust that washing would clean it up well enough. But I feel guilty about using so much plastic, so I use a fair bit of tupperware. But that requires more space, and if i don't manage to fill the tupper, there is freezer burn.</em><br /><em></em><br /><strong>A.</strong> I generally do NOT reuse plastic baggies. One reason is food safety. Because some foods are not thoroughly cooked before freezing, there is the potential of contaminating vegetables if re-using a bag which previously stored raw or partially cooked meat. I know it seems a waste, but I haven't found a better way.<br /><br /><em><strong>Q.</strong> I haven't found a good labeling system for the tuppers. What do you use? I was writing on the tupper with a crayon, but now I have a bowl labeled "mixed veggie" that contains beef, hehe. Should I use stickers?</em><br /><br /><strong>A.</strong> You can use stickers or blank labels and remove them each time or use a wipe-off marker like those made for wipe-able message boards. You can also use marker straight on the tupperware and then remove the writing later with a Mr. Clean Magic Eraser.<br /><br /><em><strong>Q.</strong> Is it safe to freeze cuts of meat in just cling-wrap? I sometimes do that in a hurry and I don't know if its unsafe. For instance chicken legs just wrapped up tight in cling film.Thanks a ton!</em><br /><br /><strong>A.</strong> You can as long as it is wrapped well so that during the freezing process no raw juices can escape and leak onto other packages in your freezer. There is no other reason to avoid this except the possibility of freezer burn. The more you wrap the better the quality of your product will remain.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8526370908552767123.post-59884091341616295062010-05-03T08:00:00.001-04:002010-05-03T08:00:03.168-04:00Cranberry Orange SconesThis week's recipe is courtesy of Ina Garten (a.k.a. "The Barefoot Contessa") from Food Network. My daughter and I watched this episode and practically shorted out the TV remote with drool. These look delicious! And they also received a solid 5 stars from Food Network viewers who have tried the recipe. <br /><br /><strong>This recipe brings to mind two great tips for Freezer Cooking...<br /></strong><br /><strong>Tip 1:</strong> Pretty much <strong>every</strong> bread recipe freezes well<br /><br /><strong>Tip 2:</strong> If you watch cooking shows keep a listening ear tuned to the host suggesting freezing. Ina mentioned freezing this dough ahead and baking it as needed.<br /><br /><img src="http://i78.photobucket.com/albums/j113/emilie_ahern/freezer/ig0705_scones_lg.jpg" width="350" /><br /><br /><strong><span style="font-size:130%;">CRANBERRY ORANGE SCONES</span><br /></strong><span style="font-size:85%;">Recipe by Ina Garten<br /></span><br />4 cups plus 1/4 cup all-purpose flour<br />1/4 cup sugar, plus additional for sprinkling<br />2 tablespoons baking powder<br />2 teaspoons kosher salt<br />1 tablespoon grated orange zest<br />3/4 pound cold unsalted butter, diced<br />4 extra-large eggs, lightly beaten<br />1 cup cold heavy cream<br />1 cup dried cranberries<br />1 egg beaten with 2 tablespoons water or milk, for egg wash<br /><br /><br /><strong>To Prepare</strong><br />- In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest.<br />- Add the cold butter and mix at the lowest speed until the butter is the size of peas.<br />- Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy!<br />- Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.<br />- Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick.<br />- Flour a 3-inch round plain or fluted cutter and cut circles of dough. You can also choose to cut them into more traditional triangle shapes with a sharp knife.<br />- Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.<br />- Brush the tops of the scones with egg wash, sprinkle with sugar.<br />- Flash freeze raw scones on a cookie sheet and transfer to gallon size ziplock bag when completely frozen.<br /><br /><strong>To Bake</strong><br />- Bake at 400* for 25 to 30 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes.<br /><br /><strong>Optional Glaze</strong><br />- Whisk together 1/2 cup confectioners' sugar and 4 teaspoons freshly squeezed orange juice and drizzle over the scones.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8526370908552767123.post-70542402718337884382010-04-19T08:00:00.000-04:002010-04-19T13:43:41.109-04:00Freezer Chicken Enchiladas<img src="http://i78.photobucket.com/albums/j113/emilie_ahern/freezer/recipe_Chicken_Enchiladas.jpg" /><br /><br /><span style="font-size:130%;"><strong>Freezer Chicken Enchiladas<br /></strong></span>Serves 4-6 (can easily be multiplied)<br /><br /><strong>Ingredients</strong><br />1 (29-ounce) can tomato sauce<br />1/2 medium onion , chopped<br />3 cloves garlic , minced<br />1 canned chipotle chile in adobo sauce<br />1 teaspoon ground cumin<br />1 teaspoon coriander<br />1/4 teaspoon table salt<br />1/2 cup low-sodium chicken broth<br />1 tablespoon vegetable oil<br />3 cups shredded cooked chicken<br />2 1/2 cups shredded Monterey Jack cheese<br />1/3 cup chopped fresh cilantro leaves<br />2 tablespoons minced canned pickled jalapeños<br />10 (6-inch) corn tortillas<br />Cooking spray<br /><br /><strong>To Prepare<br /></strong>1. Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt, and broth in blender until smooth. Heat oil in large nonstick skillet over medium heat until shimmering. Add tomato mixture, bring to boil, reduce heat to medium-low, and simmer until mixture is reduced to 3 1/2 cups, 8 to 10 minutes. Transfer to bowl and refrigerate until cool, about 1 hour.<br /><br />2. Adjust oven rack to middle position and heat oven to 300 degrees. Toss 3/4 cup sauce with chicken, 1 cup cheese, cilantro, and jalepeños.<br /><br />3. Place 5 tortillas on baking sheet and lightly coat both sides with cooking spray. Bake tortillas until just pliable, about 2 minutes. Working quickly, transfer one tortilla at a time to work surface, fill with 1/3 cup chicken mixture, and roll tightly. Transfer, seam side down, to large plate. Repeat warming and rolling process with remaining 5 tortillas.<br /><br /><strong>To Freeze</strong><br />1.Place plate in freezer until enchiladas are frozen, at least 1 hour.<br /><br />2. Place remaining sauce in freezer safe container and press 2 layers of plastic wrap directly onto surface of sauce. Tightly wrap enchiladas in bundles of 5, first in plastic and then in foil. Freeze for up to 2 months.<br /><br /><strong>To Serve</strong><br />1. When ready to serve: Adjust oven rack to middle position and heat oven to 350 degrees. Defrost enchilada sauce in microwave on defrost setting, about 12 minutes.<br /><br />2. Coat 13 by 9-inch baking dish with cooking spray. Arrange frozen enchiladas in single layer in baking dish and coat tops with cooking spray. Bake until tops of tortillas are just beginning to flake, about 20 minutes. Remove dish from oven, top enchiladas with 1 1/2 cups sauce, and bake 10 minutes longer. Sprinkle enchiladas with remaining 1 1/2 cups cheese and bake until cheese melts and center of casserole is hot and bubbling, 3 to 5 minutes.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8526370908552767123.post-59584127965896645962010-04-12T08:00:00.000-04:002010-04-12T08:00:07.492-04:00Emilie's Classic LasagnaI've shared Everyday Foods' <a href="http://www.freezehappy.com/2009/09/freeze-ahead-lasagna-primavera.html">Lasagna Primavera</a> and my own <a href="http://www.freezehappy.com/2008/07/manicotti.html">Manicotti</a> recipe, but sometimes there is just nothing like a classic. This recipe is my go-to recipe for good old, beefy, cheesy noodly lasagna.<br /><br />After many a failed/bland/watery lasagna recipes I finally perfected this one which has everything we want in a lasagna. We like the cheesiness of ricotta, but dislike the pasty texture, so we use half ricotta and half cottage cheese. This gives a smooth texture and is less expensive. This recipe also has the perfect blend of seasoning and spices in the cream mixture, which would otherwise be much too bland.<br /><br /><img src="http://images.media-allrecipes.com//site/allrecipes/area/community/userphoto/big/360869.jpg" /><br /><br /><strong><span style="font-size:130%;">EMILIE'S CLASSIC MEAT LASAGNA</span></strong><br /><br />15 oz. container ricotta cheese<br />16 oz. container cottage cheese<br />3 c shredded mozzarella cheese<br />1 c grated Parmesan cheese<br />2 eggs<br />1 tsp salt<br />2 tsp dried parsley<br />1 tsp dried basil<br />1/4 tsp black pepper<br />1&1/2 pounds ground beef<br />3 cloves of minced garlic<br />1/2 c. diced onion<br />2 jars Marinara Sauce (find a brand that does not appear too watery in the jar...the thicker the better)<br />16 flat lasagna noodles<br /><br />1 aluminum 9x13" or larger baking pan<br /><br /><strong>To Prepare</strong><br />- Bring large pot of water to a boil (<em>I hate the gummy texture of the no boil kind, but you can go for it if you want to</em>). Cook lasagna noodles for 6-7 minutes. When ready to layer lasagna, take noodles out one at a time with tongs.<br />- In a large bowl combine ricotta cheese, cottage cheese, 1 c. mozzarella cheese, 1/2 c. of shredded Parmesan Cheese, salt, dried parsley, dried basil, black pepper and eggs.<br />- Cook beef in medium-large sized pot with onion and garlic until browned. Pour off fat. Stir in pasta sauce.<br />- In baking pan, assemble layers as follows...lasagna noodles, a third of the ricotta cheese mixture, then a third of the meat sauce mixture. Repeat layers. Finish with lasagna noodles and sauce.<br /><br /><strong>To Freeze</strong><br />- Wrap uncooked lasagna in plastic and then foil and store in freezer.<br /><br /><strong>To Serve</strong><br />- Thaw completely in refrigerator for 24 hours prior to cooking.<br />- Bake, covered in foil, at 400* for 30 minutes or until hot in the center. Add remaining cheese and bake 10 more minutes. Let rest 15-20 min.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8526370908552767123.post-61180694539901411802010-04-05T23:18:00.000-04:002010-04-05T23:18:00.030-04:00I'm OFFfor EASTER break!<br /><br />See ya next Monday.Unknownnoreply@blogger.com0