Weekends are a great for batch cooking...here are some tips
from our Cookbook of the Week, Ready, Set, Eat!
Cook up a big pot of chicken to freeze for later! For juicy, flavorful chicken, cover with water and simmer gently just until tender, then turn off the heat and let the chicken cool in its own broth.
A wide-mouth funnel is handy for filling freezer bags. Stand the open bag in a bowl and hold the bag's top closed around the bottom of the funnel, then just ladle in cooled soup or sauce.
Use square freezer containers...they take up less room than round ones. To squeeze in even more, ladle prepared food into plastic zipping bags, seal and press flat. When frozen, they'll stack easily!
Bake up some mini meatloaves for smaller appetites...fill muffin tins and freeze. Pop them out and place in a freezer bag. Just heat up what you need!
Slow cookers are oh-so handy for cooking up big batches to freeze! No stirring, no sticking and they don't heat up the kitchen. You may even want to borrow an extra one for a big cooking day.
Try out this recipe for a make-ahead ground beef mixure from
Nichole Martelli of Alvin, Texas. It's perfect for recipes like stuffed peppers,
spaghetti sauce, tacos and more...like Nichole's husband's favorite chili!
All-Purpose Ground Beef Mix
5 lbs. ground beef
4 stalks celery, diced
1 clove garlic, minced
2 onions, diced
1 green pepper, diced
salt and pepper to taste
Brown ground beef in a large skillet over medium heat; drain. Stir in celery, garlic, onions and pepper; add salt and pepper to taste. Cover skillet; simmer until vegetables are tender, about 15 to 20 minutes. Let cool. Divide into recipe-size portions and spoon into plastic zipping freezer bags; freeze. Makes about 12 cups of meat mix.
Heat & Eat Instructions:
Thaw desired amount in refrigerator overnight. Use in recipes calling for browned ground beef, like Aaron's Favorite Chili below!
Aaron's Favorite Chili
4 c. All-Purpose Ground Beef Mix, thawed
3 16-oz. cans corn, drained
2 32-oz. cans crushed tomatoes
4 16-oz. cans kidney beans, drained and rinsed
2 T. chili powder
2 T. ground cumin
Combine all ingredients in a large stockpot over medium heat. Bring to a boil; reduce heat and simmer for one hour, stirring occasionally. Serve immediately or let cool, ladle into freezer-safe containers and freeze. Makes 12 to 15 servings.
Heat & Eat Instructions:
Thaw overnight in refrigerator. Pour into a saucepan; heat over medium heat until hot and bubbly.
Want to see what makes our Cookbook of the Week so special?
Click this link to get a special look inside: http://gooseberrypatch.typepad.com/blog/2011/01/cookbook-of-the-week-starts-today.html
Share these tips and recipes any way you like!
