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 waiting when you are entertaining. You can also prepare weeks of meals for someone who needs support to eat well. As a lifestyle, freezing lets you take advantage of specials and allows you to buy well-priced quantities to turn into multiple dishes. Preparing multiple dishes at one session or multiplying a recipe requires organization and planning. To help you, Cooking to Fill Your Freezer (page 263) lists recipes that are easy to prepare during one cooking session. If you are not used to
In a mixing bowl, combine the flours, brown sugar, and salt, using your fingers to combine well. Scatter the butter over the dry ingredients, and use a pastry cutter or fork to blend the mixture until it resembles crumbly sand, 4 minutes. Beat the yolk lightly in a small bowl and add half to the topping; discard the remaining yolk. Blend with a pastry cutter until the topping forms large, soft clumps, 1 minute. Sprinkle the topping evenly over the filling. for serving now Preheat the oven to
preferably Constant Comment Place an 8-inch x 8-inch metal pan in the freezer. In a medium saucepan, combine the cinnamon, cloves, cardamom, ginger, and coriander with 2 cups of water. Mix in the sugar. Bring to a boil over medium-high heat, cover, reduce the heat, and simmer for 3 minutes. Off the heat, add the tea bags and steep for 3 minutes. Remove the tea bags, squeezing them over the pot. Cover and set aside for 30 minutes. Strain the spiced tea into the chilled pan and let sit until at
be nearly as good. Thank you for initiating and guiding the stimulating journey. Thank you also to Amy King at Rodale for a handsome book, and to Meghan Shlow and Deborah William for beautiful food, perfectly presented, and to Kate Mathis for mouthwatering photos. Angela Miller, my agent, thank you for always turning proposals into reality, and to Thad Rutkowski and The Writers’ Voice group for insights that made the words work better. For escapes that cleared my head, thanks to everyone at the
Baked Beans, 160 Mocha Chocolate Cheesecake, 224–25 Moroccan Pork Satay, 40 Oatmeal Banana Bread, 254 Old-Fashioned Apple Pie, 234–36, 235 Orange Blossom Cupcakes, 212–14, 213 Peanut Butter Cookies, Naturally, 198–99 Peppered Parmesan Crisps, 21, 33 Pulled Jerk Pork with Carolina Barbecue Sauce, 140–42, 141 Red Hot Pinwheels, 204–5 Red Pepper and Leek Quiche, 255–57, 256 Roasted Pepper and Eggplant Spread, 22, 23 Sake-Soy Short Ribs, 145–46 Sizzling Hot Wings, 34–35 Smoky Black Bean