Favorites from the July 2020 cook!

COVID doesn't have to cramp your cooking style.  Here are our favorite freezer recipes that we made in late july:

Pork apple cheddar burgers: https://tidymom.net/apple-cheddar-pork-burgers/

So, we often do burgers....  formed raw on sprayed cookie sheets.....then store in a gallon zip.  These were SO good.  The cheese oozes out and forms a dark, fried, cheesy skin....  the pork and apple made a nice sweet counterpart to the cheese....  Cooking tip: Cook straight from frozen on low heat and let that cheesy crust develop.  Wait until liquids are oozing through the top of the burger before flipping.

Cajun potato soup:https://12tomatoes.com/slow-cooker-cajun-potato-soup/?utm_source=glp-12t&utm_medium=social-pin&utm_content=link&utm_term=&utm_campaign=slow-cooker-cajun-potato-soup 

The first attempt at this soup didn't turn out well....cut the Old Bay in HALF at LEAST....maybe even start with less and ramp up.  The seasoning is salty as is.   it sounds odd to use shredded hash browns, but this is one of the best comfort foody soups out there.  the spicy sausage is also awesome. Reheats easily....

Pastrami grilled cheese sandwiches

We recently purchased an air fryer and have been making pseudo-grilled cheese sandwiches in the device.....  if you want to do Reuben-style...freeze 3 ounce portions of pastrami or corned beef, freeze tiny "pucks" of sauerkraut (we freeze in mini muffin tin), and use thousand island or make your own....  assemble bread, spread., pastrami, and Swiss cheese on one side....  bread on the other.  Spray exposed side of bread with canola or grapeseed oil.  When the device tells you to flip, spray the other side of the bread slice with oil, assemble sandwich, flip, and spray the bottom of the spread, pastrami, Swiss side with oil.  When done, open, and add sauerkraut.  YUM!

Updated Once a Month (Freezer) Cooking Recipes

So I largely (now) get my recipes from Pinterest, and I can determine if they will work for freezing, or if I need to modify them for freezing.  I created a new board of freezer cooking recipes.  I will be working to update the modifications for using the recipe for freezer cooking in the next few weeks?

https://www.pinterest.com/leannaaker/food-i-ve-made/freezer-cooking-recipes/

Favorite Recipes from the December 2019 Cook

Well, since we're all sort of isolated at home right now, thought I might update the blog with our favorite recipes from our December 2019 cook (which should run out the end of this month.

1).  Kung Pao Chicken (https://thewoksoflife.com/kung-pao-chicken/)

So, it is always amazing when you use authentic spices...how much better a familiar dish can be!  The Sichuan pepper powder really makes this dish. I find myself now searching for recipes that use this spice. 

When we make this to freeze, we mix it together with the rice, although we have also done rice frozen into muffin tins for individual portions, too.  Best tip on the peanuts is to either:  1) freeze the dish and add the peanuts to the Ziploc afterwards to keep them from getting soggy, or 2) don't use raw peanuts and just keep them on hand to add as you reheat.









2). Irish Lamb Stew with Guinness (https://www.cookingcurries.com/irish-lamb-stew-guinness/)


There are a couple of things that puts this recipe on our recipe list every few cooks.  One is that the fire-roasted diced tomatoes add a nice kick (but not too much) to this hearty stew.  The other is that we frequently buy a half or a whole lamb, and you can use the "strange" cuts for the meat for this one (e.g., rib plates, etc.).  We are not fans of very thin soups, but even this thin broth packs such a punch that we don't end up skimping on the stock like we do for some recipes.  Oh yeah, and if you make your own lamb stock, it is even more delicious!  The Guinness adds a nice acid punch.

Reheating this one is a breeze.  Everything stays nice and most, and nothing really overheats or breaks down on the reheat.