Wanted: some great, easily frozen recipes

[Guest guest]

Hey everyone!

 

My job is such that finding time to eat is very catch-as-catch-can. Plus, I

don't have a lot of time to cook (though I LOVE to). So, I am reaching out for

some good recipes that freeze well, but are very tasty. I'm thinking of

investing in some really good plastic food containers so that when I cook I can

go ahead and separate out the food into individual portions for my husband and I

to grab on the run.

 

Any suggestions are welcome!

 

Thanks!

Lamanda

[Guest guest]

I always freeze soup in single serving size containers. I also make a large

lasagna (is there any other kind?) cut it into single serving sizes, and freeze

it. I make a vegetarian spaghetti puttanesca (just leave out the anchovy

paste), and freeze that in single serving sizes, but you could freeze any

tomato-based pasta sauce with the pasta. I don't think a creamy sauce would

freeze well, but I don't know because I've never tried it (don't eat cream).

Vegetarian shepherd's pie freezes well.

 

-

Lamanda

Saturday, July 25, 2009 12:46 PM

Wanted: some great, easily frozen recipes

 

 

Hey everyone!

 

My job is such that finding time to eat is very catch-as-catch-can. Plus, I

don't have a lot of time to cook (though I LOVE to). So, I am reaching out for

some good recipes that freeze well, but are very tasty. I'm thinking of

investing in some really good plastic food containers so that when I cook I can

go ahead and separate out the food into individual portions for my husband and I

to grab on the run.

 

Any suggestions are welcome!

 

Thanks!

Lamanda

 

 

 

 

 

 

[Guest guest]

Oops. I just notice you wanted recipes so here's one:

 

Mexi Soup (Mary McDougall's recipe)

 

1 large onion, chopped

1 28-oz. can of diced tomatoes

1 15-oz. can of kidney beans

1 15-oz. can of garbanzo beans

1 15-oz. can of creamed corn

1 8-oz. can of tomato sauce

1 4-oz. can of diced green chilies

1 c. vegetable broth (less if you like your soup thicker)

1 T. taco seasoning

1/4 t. chipotle powder

Black pepper to taste

 

In a large soup pot, saute the onion in water until soft (about 5 minutes).

Add the remaining ingredients. Simmer for 25 minutes to blend flavors.

 

Note: You can use two cans of Mexican stewed tomatoes and eliminate the

taco seasoning, but it has a slightly sweeter taste.

 

 

- DJ

 

-----------------------

Always remember: Today's mighty oak is simply

yesterday's nut that held its ground...

 

 

 

 

[Guest guest]

And another:

 

Spaghetti alla Puttanesca, 4 servings

 

8 ounces whole-wheat thin spaghetti, vermicelli or angel hair

Water for sauteing

2 cloves garlic, minced

1/3 cup chopped flat-leaf parsley

1/4 cup pitted chopped Spanish or Greek olives

2 tablespoons capers, chopped fine

1 tablespoon fresh oregano leaves or 1 teaspoon dried

1/8 teaspoon crushed red pepper flakes

1 (14-ounce) can diced tomatoes, preferably " no salt added "

1 small can of tomato sauce

Two or three dried red chilis

 

Bring a large pot of water to a boil, add pasta and cook according to the

directions on the package.

 

While the pasta is cooking, saute garlic in water until fragrant, about 1

minute. Add the parsley, olives, capers, oregano and crushed red pepper to

the skillet, and saute for 2 minutes more. Add the tomatoes, tomato sauce

and dried red chilis and simmer for about 10 to 5 minutes.

 

When the pasta is done, drain it and add it to the skillet, tossing it with

the sauce to combine. Discard the dried red chilis.

 

 

- DJ

 

-----------------------

Always remember: Today's mighty oak is simply

yesterday's nut that held its ground...

 

 

 

 

[Guest guest]

Tofu-Vegetable Lasagna

 

 

 

Marinara Sauce:

 

 

 

1 large red onion

 

1/2 c. vegetable broth or water

 

8 cloves garlic

 

3 carrots, chopped fine

 

2 28-ounce cans crushed tomatoes

 

1/2 t. oregano

 

1/2 t. thyme

 

1/2 t. basil

 

1/2 t. salt

 

Parsley (optional)

 

Freshly ground black pepper to taste

 

 

 

Sauté the onion in vegetable broth or water until translucent. Add carrots

and cook for five minutes. Add garlic (pressed directly into the pan) and

cook for one minute. Add the remaining ingredients, cover, bring to a

simmer. Simmer for at least 15 minutes, stirring occasionally.

 

Variation: Sauté half a pound of mushrooms before adding the carrots.

 

+++++++++++++++++++++++++++

 

Tofu-Cashew Ricotta

 

 

 

1 pound tofu, drained and crumbled

 

1/2 c. raw cashews (about 4 ounces)

 

1 T. olive oil (I've omitted it and it's still very good)

 

1/4 c. lemon juice

 

2 cloves garlic

 

1 1/2 t. dried basil

 

3/4 t. salt

 

 

 

Blend all the ingredients in a food processor.

 

+++++++++++++++++++++++++++

 

3 large zucchini, sliced into coins

 

1 10-ounce box frozen spinach, thawed and squeezed to removed excess water.

 

Any other vegetables you want

 

 

 

 

 

12 lasagna noodles, cooked.

 

 

 

To make the lasagna:

 

 

 

1/2 cup of sauce, 4 noodles, half the ricotta mixture, zucchini, spinach,

sauce, 4 noodles, half the ricotta mixture, more vegetables, 4 noodles,

sauce.

 

 

 

Cover tightly with foil. Bake for 30-35 minutes, then remove foil and bake

20 minutes more until sauce is bubbling. Allow to cool 10 minutes before

slicing. I cut it into 12 pieces. They look small, but they're filling,

especially with a salad.

 

 

 

- DJ

 

-----------------------

Always remember: Today's mighty oak is simply

yesterday's nut that held its ground...

 

 

 

 

[Guest guest]

Thanks for the great recipes, Dena-Jo. I've filed them in the appropriate

folders - one under Soup and two under Pasta.

 

Best, Pat