Tips for Cooking in Batches

I have a friend Amber who works seriously long days.  She swears by cooking in batches.  I would like to try this just so we'll have more to share with people who are sick and so we can have company over on a whim.  Lots of good ideas out there for how to freeze batches.  For liquid and side dishes, food can easily be put into zip bags and frozen flat.  That way they stack easily.

For foods that are baked in casserole dishes or slow cookers, you can line the dish with foil.  Use non-stick spray, and assemble as usual.  Then freeze until firm.  Transfer foil and food into an extra large freezer bag.  Before cooking as usual, you'll need to thaw it for 24 hours or so.

How about a repurposing idea?  Take cereal boxes and the like, and put a zip bag inside, folding the top of the bag over the top of the box.  Fill the box with your food, zip the bag shut, and then you can store the box vertically in the freezer.  Just don't forget to label it with what's really inside.

And here's my favorite tip...  Vacuum sealing is the best way to avoid freezer burn.  If, like me, you don't yet own a vacuum sealer, close food in a zip bag, leaving a 1/2" opening.  Insert a straw and suck out the air until the bag takes the shape of its contents.  Remove the straw and immediately finish closing the bag.  Genius!  Wish I'd thought of it.

Here are a couple of other sources for smart freezing:


Yummy quiche above and other tips at Wise Bread.

I can't believe it, but there are people (read:moms) who only cook once a month!  Here's a guide to getting started at Once a Month Mom .


And, here's the go-to site my friend Amber uses.  Find great tips at A Turtle's Life for Me .

For myself, I'll soon just start cooking double batches of our meals, and freeze 1/2.  I'm a believer in reducing waste, so I plan to wash and reuse my freezer bags.  Freezing should be great for the budget as well as the clock.  I'll keep you posted.  I'd love to hear about your own batch cooking experiences.  Blessings!

Source:  Southern Living, November, 2008 issue

Recipe Exchange

My friend Jodi Williams, from Appalachian Country magazine (http://www.acmagazine.org/) is known for yummy recipes.  Here is one she borrowed and loved making with her boys for Christmas Wreath Treats.  As an added touch, Jodi added red licorice bows, which her boys would often swipe.  Boys!  Check out her website, where you can view the entire magazine for free.

Ingredients

• 1/3 cup butter
• 1 (10.5 ounce) package large marshmallows
• 6 cups cornflakes cereal
• 1 teaspoon green food coloring
• 1/4 cup cinnamon red hot candies

Directions

1. Melt margarine in a large pan over low heat. Add marshmallows and stir constantly until marshmallows melt and mixture is syrupy. Remove from heat. Stir in food coloring. Add corn flakes and stir until well coated.
2. Drop mixture, by 1/4 cupful, onto cookie sheet. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies

Find it at: http://allrecipes.com/recipe/holiday-wreaths/detail.aspx

Next, several people asked me for the recipe to Ivy's lemon birthday cupcakes (those who ate the cupcakes at church were from the same recipe).  I doubled the recipe, and it made three dozen.  If you click the recipe link, note I skipped the glaze step and instead made icing.

Ingregients

1 (4 ounce) packagejello lemon flavor instant pudding and pie filling or 1 (4 ounce) package vegetarian lemon flavor instant pudding and pie filling

1 (18 ounce) packagelemon cake mix (2 layer size) or 1 (18 ounce) package yellow cake mix (2 layer size)

4 eggs

1 cup water

1/4 cup oil

Directions

Blend all ingredients in a large mixer bowl; then beat 2 minutes at medium speed.

Bake in greased and floured 10-inch bundt or tube pan at 350 degrees for 55 to 60 minutes, or until cake springs back when lightly pressed.

Cool in pan 15 minutes; remove from pan.

http://www.food.com/recipe/jello-lemon-pudding-cake-72685

The icing was made from a recipe from a friend who has a future in cake-baking.  Amber Rumancik is a cake decorating genius.  So, I don't want to give away her trade secrets.  Tops of cupcakes (made by me, who is NOT a cake decorating genius) included mini marshmallows and Airhead Xtremes candy.  See my notes from the previous post about these, too.

Whew, almost couldn't find this one.  It's a blessing and a curse that you can look up a recipe on your phone and scroll as you cook.  Lastly, here is a recipe for Cheddar Rice Casserole.  I promise it's the first time I ever made a casserole from scratch, without condensed soup.  Since my husband doesn't eat potatoes (he must be an alien, right?), we eat and keep lots of rice on hand.  Many of the ingredients you probably already store in your kitchen.  Where it may require a little extra time to cook, it might save you a trip to the store.  I also added in 1/2 diced green pepper, 2 cloves minced garlic, and topped with  1 more cup of cheese instead of breadcrumbs. 

Ingredients:

• 1/2 cup finely chopped onion
• 3 tablespoons butter or margarine
• 3 tablespoons flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon dry mustard
• 1/2 teaspoon Worcestershire sauce
• 2 cups milk
• 3 cups cooked long-grain rice
• 8 ounces grated sharp Cheddar cheese, divided
• 1/2 cup soft fresh breadcrumbs tossed with 2 tablespoons melted butter

Preparation:

Cook onion in 3 tablespoons butter until onion is tender; blend in 3 tablespoons flour and salt, pepper, and dry mustard. Gradually add milk, stirring constantly. Continue to cook over low heat, stirring constantly, until mixture is thickened. Add half of the cheese to the sauce mixture; stir until melted.

Put half of the cooked rice in a lightly buttered 1 1/2-quart to 2-quart baking dish. Layer rice with half of remaining shredded cheese and half of the hot sauce mixture. Repeat layers of rice, shredded cheese and sauce mixture. Top with buttered bread crumbs. Bake at 375° for 25 minutes.  Serves 6 to 8.

Picture and recipe from http://southernfood.about.com/od/ricesidedishcasseroles/r/bl30105r.htm 



Feel free to add your own recipe in the comment box or email one for me to try.  Blessings and Happy Cooking!