Freezer Friendly Recipes & Freezing Tips
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Tasty Empanadas: 5 Recipes to Make Now & Freeze for Later
Tender, flaky pastry pockets filled with everything from fresh corn to spicy beef? Yes, please. Empanadas are always welcome in my kitchen and on my plate. With a busy few months ahead, I’m planning on making a big batch and freezing them for quick meals when I need them. To freeze, lay unbaked empanadas side by side on a parchment-lined baking sheet. Make sure they don’t touch, or the empanadas will freeze together. Freeze until solid, then transfer the empanadas into a freezer bag.
May 2, 2019
Wholesome Snack Recipe: Whole Wheat Peanut Butter & Jelly Pockets
Peanut butter and jelly never gets old. My fondness for this classic combo has only grown stronger since my days of pulling crustless peanut butter and jelly sandwiches from my Care Bears lunch box. These baked pockets give us just the slightest twist on the classic. All the great peanut flavor and sticky jam, but made ahead (and frozen!) for easy lunches through the week.There’s a double dose of peanut in these calzone-like sandwiches.
May 2, 2019
Cheap, Convenient & Better Than Canned: Freezer Beans
I love beans. They’re an inexpensive, healthy and tasty protein that I eat at least a couple times a week. But I don’t love canned beans, which I find flavorless and mushy compared to beans cooked from scratch. So instead of relying on canned beans for quick weeknight meals, I’ve started cooking big batches of from-scratch beans and freezing them, so I always have perfectly cooked beans on hand and ready to thaw for dinner.
May 2, 2019
Recipe: Mixed Bean Masala with Fragrant Yellow Rice
My stepdad brought Indian home cooking into my life. He and my mother had been high school sweethearts, American students at an international school in the foothills of the Himalayas where my stepdad had grown up, stuffing himself on dal and pappadums throughout childhood and cultivating a lifelong craving for fragrant vegetarian curries. Thanks to him and to recipes like this mixed bean masala, it’s a craving I now share.
May 2, 2019
The Foolproof Freezer Cookbook by Ghillie James
I daydream about having a giant deep freezer to fill with harvest-time bounty and made-ahead meals for babysitter nights. The reality is that my freezer is the size of an accordion and is carefully jammed full with a menagerie of odds and ends: just enough frozen fruit for smoothies, a couple of random meats (goat cubes! a rabbit!), no more than one container of homemade ice cream at a time, and two mini ice cube trays.
May 2, 2019
Recipe: Bean, Bacon and Butternut Squash Soup with Swiss Chard
Smoky, hearty bean and bacon soup is a classic, but soups in my house never feel complete without a few vegetables. In this rendition of bean and bacon soup, soft cubes of butternut squash and silky shreds of chard add a little freshness, transforming this soup into a comforting and nutritious one-pot meal.During the summer, I rely on salads to transform my weekly farmers market haul into impromptu dinners; in autumn and winter, it’s soups.
May 2, 2019
3 Tips for Freezing Cooked Pasta
Cooking pasta isn’t rocket science, nor does it take a great deal of time. But sometimes even five to 10 minutes can seem like too much when you’re on a tight schedule. Enter: frozen cooked pasta. Frozen cooked pasta reheats quickly, and ensures you have something warm and hearty in your belly before a pot of water could even come to a boil. Want to make some in your own kitchen? Here are a few tips! Cook your pasta ahead of time to just under al dente.
May 2, 2019
Recipe: Tofu Kimchi Dumplings
Time seems to speed up this time of year as we near the holidays. In preparation, I like to make and freeze a big batch of Asian dumplings This bold and savory recipe comes from my mother-in-law, who fills dumplings with a perfectly balanced mixture of tofu, cabbage kimchi, carrots, and bean sprouts, plus a little ginger and a lot of alliums – garlic, onions, leeks, scallions, the works. Toasted sesame oil and a couple of eggs bring it all together.
May 2, 2019
The Best Way to Freeze Cinnamon Rolls: Parbake & Freeze Sweet Rolls Now
Fresh, warm cinnamon rolls are a special breakfast for the holidays (or any day), but who wants to wake up at 5 am to start the process of making them from scratch? Instead of reaching for canned rolls, try this technique from King Arthur Flour: parbake and freeze cinnamon rolls, then fully bake them just before serving. You’ll have hot, homemade cinnamon rolls on the table in just 20 minutes.
May 2, 2019
Recipe: Winter Greens Pesto
It’s been months since I yanked basil from the ground and whizzed up some pesto. When basil is in season, I’m slathering it on everything from pasta to crostini to eggs, to the point where it is a kitchen staple. What happens when that pesto-craving hits, but your window-box is bare and the market only has sad limp little bouquets of basil? Get creative. It turns out you can make pesto out of just about anything.
May 2, 2019
Too Much Granola? Freeze It For Later!
I went on a bit of a granola bender the other week for reasons best left between me and my obsessive brain. The upshot of this, as you can probably guess, was that I ended up with a lot of granola sitting on my counter. After foisting jars of it onto my friends and snacking on it every afternoon, I still had more granola than I could conceivably eat before it went stale. The solution? Freeze it.
May 2, 2019
Nostalgic Recipe: Homemade “Drumsticks” Ice Cream Sundae Waffle Cones
Come springtime and warmer weather, I get positively giddy when I hear the first chimes of the ice cream truck. But now I don’t have to wait for the truck to make its rounds — I can make my favorite chilled treat, the Drumstick, whenever a craving hits. Seriously, this version is easy, fast, and a million times better than the original!!
May 2, 2019
Freezer-Friendly Recipe: Shiitake Mushroom & Tofu Potstickers
This might sound shocking, but I have to say it: potstickers might be my favorite food. They are my go-to meal when I’m home alone for dinner and my favorite crowd-pleasing appetizer. I even eat them cold for airplane meals. On top of this, you can fill them with anything under the sun and freeze them for handy weeknight meals. This particular combination of rich shiitake mushrooms, chewy baked tofu, and silky cabbage is like an old and very dear friend, one that I never tire of seeing.
May 2, 2019
My Best Tips for Power Cooking Sessions & Freezer Meal Preparation
Having a stash of freezer meals on hand is a great way to save money on food costs and enjoy home cooked meals when you’re too tired to get yourself to the kitchen. While it might take some planning and effort, the benefits far outweigh the costs. Believe it or not, you don’t need any fancy packaging machine or a deep freeze in order to make meals for the freezer. You don’t have to spend all day doing it, either.
May 2, 2019
The Best Way to Save Tomato Paste (And Use It Later)
Show of hands. How many times have you actually finished a can of tomato paste? Be honest now. Here, I’ll go first: Approximately zero. I tend to use tomato paste in recipes that require only a tablespoon or two, and then I stash the rest of the can in the fridge, furtively and guiltily, knowing it will not see the light of day again until it grows a thin layer of fuzzy organisms and goes to its final rest in the recycle bin. Shameful, I know. I feel shame.
May 2, 2019
Fall Baking Recipe: Rustic White Bread from a Bread Cloche
If you’ve ever made bread from scratch, found a technique and a recipe you like, and then practiced it a lot, you probably can make a pretty great loaf of bread. But people who make bread at home often complain that it just doesn’t quite approximate the bread they have from a French bakery, which is somehow lighter inside and crispier outside. You’ve worked so hard, you want a deep brown crust that shatters when you hit it, right?
May 2, 2019
Recipe: Harvest Crackers with Cranberries, Pecans & Rosemary
These might just be the crackers to top all other crackers. They’re flecked all the way through with roasted nuts and chewy bits of cranberry, and they’re crunchy enough to satisfy any snack-addict. Rosemary adds its piney, fresh presence, while whole wheat gives them a savory depth. The crackers are sturdy enough to spread with cheese or hold some dip, but they’re also fantastic on all on their own as a mid-afternoon snack.
May 2, 2019
Recipe: Chai Tea Cookies
They're perfect with afternoon tea.
May 2, 2019
On Bringing a Savory Treat to the Cookie Exchange: Cheese Biscuits, Anyone?
Holiday cookie exchanges don’t excite me in the way they should. The thought of taking home dozens of cookies does not fill me with cheer, because I could care less about sweets, and yet I still love a good cookie exchange. My take on it is to bring something savory, but still in keeping with the spirit of the exchange. And for that, I turn to little cheese biscuits.
May 2, 2019
The Best Make-Ahead Baked Goods to Freeze
My Gramma John was a tremendous baker. A farm wife and mother to eight kids, she spent her fair share of time in the kitchen. But she loved every minute of it, baking until the very day she passed away. I have great memories of spending time with her in the kitchen. Nowadays with my own small army of children, I love to bake as well. They love it even more. I love that I can tailor my baking for food allergies as well as dietary preferences.
May 2, 2019
Have Your Fish and Freezer Meal, Too
A few years ago when I was putting the finishing touches on my freezer cookbook my editor called to say he wanted fish dishes included. Say what?! Up until that point, I never considered including fish or seafood in freezer meals. Those are such delicate proteins; I didn’t want to mess with overcooking them at reheat and end up with chewy, tough fish. But, I took his challenge. And I avoided the fish jerky, too.
May 2, 2019
Freezer Recipe: Grown-Up Prosciutto & Cheddar Hot Pockets
Long before juice joints and farm-to-table salad bars made their way to campus dining halls, I found myself in a “heated” romance with my freshman dorm’s battered communal microwave. (Don’t worry, we weren’t exclusive.) Parked right next to that ticking time bomb was the vending machine of my 18-year-old dreams. It was stocked to the brim with every sodium-laden, powdered-cheese junk food you could think of with plenty of sugary treats to spare.
May 2, 2019
How To Make Chocolate-Dipped Frozen Banana Bites
You’ve heard of one-ingredient banana ice cream, right? Well, consider this a snack-sized, two-bite, chocolate-dipped version that lives in your freezer, just waiting for that craving for “a little something sweet” to hit. These frozen bites require no blending or puréeing (just chop up a banana, dip, and freeze), and yet they’re as creamy and sweet on the inside a spoonful of ice cream — only better.
May 2, 2019
Our Readers’ Best Advice for Freezing Dinners for One or Two
If you’re cooking for a big family, there is plenty of advice out there for making dinner in bulk and freezing it — but what if you are just cooking for one or two people? Our readers recently tackled this very question and had some smart advice for small-family freezer meals, so you don’t end up eating the same batch of frozen lasagna for three weeks straight. Soups, stews, pasta sauces, curries, beans and cooked grains freeze well and are easy to make in big batches.
May 2, 2019
Recipe: Spring Turnip Soup with Garlic Chickpea Croutons
Ahh, springtime. You know it’s springtime in the Pacific Northwest when you need to change your clothes multiple times a day. Winter hat and gloves in the morning — yep. T-shirts and plenty of sunscreen to get through the afternoon — for sure. Rain boots and a rain coat around 4 pm — definitely. Springtime on our farm is an exciting time of the year even if the weather is all over the place.
May 2, 2019
Recipe: Minty Pea & Arugula Wonton Ravioli
Homemade pasta dough is one of my labors of love, usually reserved for weekends or special occasions. Otherwise, we skip pasta or rely on the dried variety for a quick weeknight dinner. Either way, homemade ravioli has definitely never been a weekday option — that is, until I discovered wonton wrappers. I’ve been experimenting with making ravioli using wonton wrappers, and I’m happy to report I’m pleased with the results.
May 2, 2019
Recipe: Cosmo Slushy
While the Cosmopolitan Cocktail (Cosmo for short) may be pink, it is anything but a frilly drink. When made correctly, the Cosmo delivers a delicious sip of cold smooth vodka flavored with a splash of cranberry juice, orange-flavored Cointreau, and a squeeze of fresh lime to finish. Like many cocktails, this one is often made incorrectly with way too much cranberry juice, so I wanted to make sure readers of The Cocktail Club get to taste what a great Cosmo is.
May 2, 2019
Here’s How to Master Your Morning with Smoothie Kits
Smoothies have long been a part of my regular breakfast lineup, no matter what time of year. These cool drinks are a satisfying way to refuel after working out, a great quick breakfast when you’re on the go, and a refreshing afternoon pick-me-up. I’ve been freezing fresh fruit for smoothies for a while, and recently I took it one step further. Rather than freezing each type of fruit in separate bags, I started creating individual-serving smoothie bags.
May 2, 2019
Recipe: Acadian Salt Cod Fish Cakes
July 1st is Canada Day! It gives me great pleasure to share some reminiscences of my beautiful adopted country and celebrate the day with you. This year will be Canada’s 147th birthday. Having grown up in India and lived in England, I always forget how young Canada is. As an immigrant, its certainly been a struggle sometimes; however, my life in Canada has also been amazingly rewarding.
May 2, 2019
Recipe: Coca-Cola Soft Serve Ice Cream
If the 4th of July has you feeling nostalgic for drive-ins, soda shops, and old summer loves, perhaps it’s time to revisit an all-American blast from the past, the iconic “Coke Float” — updated to ice cream form. I can guarantee that memories of this fresh take on the classic will linger all summer long. As a reward for braving the dentist as a kid, my father would often take me to our local soda shop for a feast of greasy grilled cheeses and mile-high chili dogs.
May 2, 2019
Recipe: Yogurt Breakfast Popsicles
These creamy, cool pops are swirled with fruit and granola.
May 2, 2019
The Simplest 2-Ingredient Birthday Cake for Summer
Our youngest son has a summer birthday, the kind of birthday that gets ignored, poor guy. His cakes are usually afterthoughts, picked up from the bakery on the way home from work, or served at whatever restaurant he’s chosen for his party. This year, I was touched when he wanted me to make the cake for his eighth birthday myself, and I agreed, just as soon as I remembered my favorite, ridiculously easy cake.
May 2, 2019
When the Going Gets Tough, My Friends Cook for Me
My father was raised in a family of seven children, so my three siblings and I have a lot of aunts, uncles and cousins. The other night, a number of them were leaving my house after dinner and a few multi-generational games of pool. “Do people always bring all this food?,” Kim, my cousin from California asked, somewhat incredulously. Well, yes, when we need it. We asked her what people ate in California when they weren’t up to cooking for themselves. She laughed. But, really.
May 2, 2019
Recipe: Slow Cooker Oatmeal with Honey & Fruit
There’s nothing like waking up to a piping hot breakfast. A steamy, creamy bowl of oatmeal is the ultimate comfort food, and preparing it in the slow cooker is a great way to take care of your breakfast crew without having to wake up before everyone else. Just stir everything up in the slow cooker, set it on low, then sleep for a solid eight hours and wake up to your morning meal. Steel cut oats are a classic choice for porridge, and I love them combined with quinoa.
May 1, 2019
In Which the Weather Has Me Craving Pumpkin Soup
South Carolina doesn’t have much of a winter, and I like it that way. We don’t have much of an autumn, either, so when I woke up today and temperatures were in the mid-sixties, it felt chilly. So chilly, that I immediately wanted pumpkin soup. Though fall doesn’t officially begin for a few more days, it started at lunchtime today in my house. Pumpkin soup is a very easy soup, and I like using fresh pumpkin, because the roasted seeds are such a delicious bonus.
May 1, 2019
Recipe: Maple Ice Cream With Pecan Praline
Who says ice cream should only be for summer? Maple syrup, to me, epitomizes warm, autumn flavors and this easy, delicious maple syrup ice cream with crunchy pecan praline is one of the best ice cream flavours out there. Plus, it is brilliant with a slice of creamy pumpkin pie as your Thanksgiving dessert. We celebrate Thanksgiving earlier in Canada, and I am always looking for fun and unusual desserts to add to my repertoire, along with pumpkin pie.
May 1, 2019
Recipe: Leek, Potato & Fennel Soup with Bacon
This soup is comfort in a bowl. I love serving it with chunks of buttered rustic bread as an easy supper. Thick, creamy, and fragrant — with the deliciously salty crunch of bacon — this unusual leek, potato, and fennel soup is equally at home at an everyday dinner or an elegant dinner party. We had an unusually huge harvest of leeks this year, along with a whole bunch of potatoes, and I was scrambling to make sure everything got used up.
May 1, 2019
Recipe: Chicken Pasta Bake with Spinach & Parmesan
Pasta casseroles are traditionally cheesy and luxurious affairs. My mother-in-law’s white lasagna, for instance, is a veritable festival of cream cheese and sour cream — a party dish if I ever saw one. But I think that pasta casseroles can also serve as weeknight suppers that will fill you up without weighing you down Here’s a pasta bake in that spirit: creamy but not too rich, stuffed with greens, satisfying and homey but still light.
May 1, 2019
Recipe: Carrot Cake Power Bites
These snacks are vegan, require no baking, and come together quickly in the food processor.
May 1, 2019
5 Foods You Actually Shouldn’t Refreeze
Freezing food is a great way to have meals on the go or avoid last-minute trips to the grocery store. It also helps us not to waste food and is, in a sense, an extension of our pantry. But we’ve all been there: We searched through our freezer and pulled out a few things to thaw in the fridge and promptly forgot about them. Can you put it back in the freezer? Here are five things you should avoid giving a refreeze, and why refreezing in general is a big no-no.
May 1, 2019
Recipe: Southwestern Butternut Squash Soup
Butternut squash soup is one of those meals that defines autumn for me. Pretty much as soon as the leaves begin showing hints of orange, I start scooping up these big-bottomed squashes at the market and putting this creamy soup on the regular meal rotation. This fall, I thought I’d mix things up a bit and add a Southwestern spin to my usual butternut squash soup. Cumin and coriander add spicy warmth while a squeeze of orange and lime give it a hit of late-fall sunshine.
May 1, 2019
The Thanksgiving Leftovers You Should (and Shouldn’t) Freeze
Having the dinner table covered with more food than you can possibly eat in one sitting is the hallmark of Thanksgiving, and it’s hard to imagine scaling back for this once-a-year feast. The next day, though, the mountain of leftovers can seem a bit overwhelming — especially if you don’t think you’ll eat through everything anytime soon. The freezer can come to your rescue and help with preventing food waste!
May 1, 2019
The Best Types of Cookies to Freeze (and How to Do That)
The ability to freeze cookies and cookie dough is a such a lifesaver when I don’t have time to spend the whole day baking. It also means that there isn’t a temptation to eat up the entire batch of cookies; the cookie dough is ready-to-go in the freezer for unexpected guests or when I need a comfort food fix; and if I get my act together and freeze a variety of cookies, a cookie plate is at my fingertips.
May 1, 2019
Recipe: Hazelnut & Cherry Whole-Grain Crackers
If you’re anything like me, homemade gifts have become more and more appealing in recent years — they’re often cheaper than buying gifts at the store, and a homemade gift is sure to be something different and unexpected. This year, these simple and delicious hazelnut and cherry crackers have made my list. They’ll stay crisp and fresh for weeks, so you can make a few batches now and have them ready to go when you need a quick gift.
May 1, 2019
Recipe: Cheesy Southwestern Twice-Baked Potatoes with Beans & Corn
True story: I go through more chili powder and cumin than just about any others of the spices in my kitchen. When I adopt a recipe into my regular rotation, like Twice-Baked Potatoes, it’s rarely long before I’m applying a liberal dose of these two spices and figuring out how to work some black beans and corn into the mix.
May 1, 2019
Should You Have a Second Freezer? 7 Questions to Help You Decide
When my husband and I first got married, we had a large, counter-height dorm-size fridge. It worked for us, but we had to shop fairly often. Buying ice cream was pretty near impossible. A year later, we upgraded to the smallest “full-size” fridge in existence. Albeit small, it had a full-fledged freezer compartment. With careful planning and packaging, I could cook a month’s worth of meals for the two of us and store them in that itty-bitty freezer.
May 1, 2019
Join The Kitchn’s Freezer Cure! Four Weekends, Four Steps for a Fabulous Freezer
What: The Freezer Cure 2015 When: Four weekends in February, starting this Saturday, February 7 The Goal: A clean and organized freezer freshly stocked with good food. Does your freezer need a cure? For years we’ve been running our Kitchn Cure — a monthlong program to declutter, clean, and beautify your kitchen for better cooking. But recently our readers put forth requests for a Freezer Cure: a community effort to help us clean our freezers and fill them up with nutritious food.
May 1, 2019
5 Mistakes to Avoid When Stocking Your Freezer
One thing I love just as much as a well-stocked pantry is a well-stocked freezer! This little space is a secret gold mine in your kitchen. It has the power to create fast, easy meals; it can save you time, money, and extra trips to the grocery store; and it’s an easy way to prevent food waste. But all of this can only happen if you’re using it right! Here are some things you should not do when it comes to freezing food. Have you ever checked the temperature of your freezer?
May 1, 2019
How I Label Food for the Freezer
It’s happened at least once that I’ve reused a plastic ice cream container to freeze something and forgotten to label it. Do you know how disappointing it is to reach for chocolate gelato late at night and realize that it’s actually gravy? Those are what we call teachable moments, folks. Since you don’t want to mistake your freezer meals, it’s important to label the packages for the freezer.
May 1, 2019
3 Ways to Prevent Accidental Freezer Thawing
I’ve heard about freezers being left open and the contents thawing. Friends have lost hundreds of dollars of groceries when that’s happened to them. Accidental thawing was one of our considerations when we bought our chest freezer. In theory, the door/lid can’t really be left open by accident, thus reducing our risk of an accidental thaw. However, it wasn’t until the power failed to reach my freezer that I realized how vulnerable my freezer stash was to thaw and loss.
May 1, 2019
Freezer Meal Party 101: What You Need to Host a Meal-Making Party
We all know that a freezer packed with meals is a serious accomplishment — a gift from your present self to your future self. But how do you actually stock it up? One way to productively fill your freezer is to share the work with friends. I did this recently, and this week I’m showing you the freezer meal party I threw with my mom and sisters. What does a freezer meal party actually involve? How do you coordinate the shopping and planning and cooking?
May 1, 2019
3 of My New Favorite Tools for Packaging Freezer Meals
Yesterday I shared the freezer meal party I hosted with my mom and sisters (50 meals, $300!). One important thing to figure out when cooking for the freezer — whether it’s one meal or 50 — is how you’re going to package it. You probably know the basics of freezer packaging (see Jessica Fisher’s rundown of the essentials here), but I wanted to share three of my current favorites for getting meals packaged up neat and tight.
May 1, 2019
5 Pro Tips for a Successful Meal Party from The Retro Dinner Diva
This week I’ve been sharing my first-ever freezer meal party — a small get-together where we cooked and assembled meals for our freezers. It was a totally fun and worthwhile way to spend an afternoon, but as it was my first time coordinating the many moving pieces, it certainly took longer than I expected! To improve my next meal party, I turned to Stephanie Eakins, who runs freezer meal parties as part of her business, The Retro Dinner Diva.
May 1, 2019
Recipe: Dairy-Free Raspberry & Coconut Frozen Yogurt
The first time I tried out my ice cream maker, it wasn’t to make ice cream — it was to make frozen yogurt. I made the mistake of using a lower-fat variety, so the yogurt was lovely when freshly churned, but turned icy and crystallized once frozen. High-fat yogurt works much better, and I’ve recently discovered that my homemade coconut yogurt is particularly fantastic.
May 1, 2019
The 10 Baked Goods I Love to Freeze
Once upon a time, I had a hard time using up a loaf of bread before it went bad. Nowadays, with a crew of hungry kids, I’m lucking if a loaf of bread lasts one sitting. Either way, freezing baked goods come to the rescue. If yours is a small household that might not use baked goods quickly, the freezer can help you extend the shelf life of your favorite goodies so that you have time to enjoy them.
May 1, 2019
Frozen Desserts Are More Than Just Ice Cream
I scream. You scream. We all scream for ice cream. Am I right? As I’ve mentioned before, ice cream is an important part of my freezer stockpile. In summertime I store the canister to our ice cream maker in the freezer whenever it’s not in use so that we can quickly and easily get churning. If you’ve followed the Freezer Cure for any length of time, though, you know that the freezer is for more than just ice cream. Especially in the dessert department!
May 1, 2019
Recipe: Baked Manicotti with Sun-Dried Tomatoes & Thyme
Manicotti can be a hassle to make, but when you make several batches to stash in the freezer, you can stretch your efforts over several meals. This dish, redolent with sweet and chewy sun-dried tomatoes is perfect comfort food for cold winter nights. I also love serving meatless meals. It’s a great way for us to curb our grocery spending.
May 1, 2019
Recipe: Chicken and Wild Rice Bake
I first started making this dish for my parents and siblings when I was in high school. As the eldest girl, I claimed free reign over the kitchen. Over the years I transitioned the recipe from using Cornish hens and boxed rice mix to easier-to-wield chicken pieces and a homemade blend of rice and seasonings. I’ve only used long-grain rice in this dish, but my new Costco find of short-grain brown rice has me eager to make this again soon.
May 1, 2019
Recipe: Freezer Taco Kits
Growing up in Southern California, I consider tacos to be a weekly standard. With taco kits, Taco Tuesday has never came together so easily! Prep a favorite taco filling — like this seasoned ground beef — and bag it up for freezing. Store it together with a bag of cheese and a packet of tortillas and dinner is ready in five minutes whenever you like.
May 1, 2019
How To Make Lemon Pound Cake
A thick slice of lemon pound cake and a cup of strong coffee is one of my favorite things on earth. It’s the perfect afternoon snack, and if I had my way, it’s what I’d have in front of me every day around 3 p.m. Today, I’ll show you how to make my favorite pound cake. It’s soft and tender, but will still cut nicely into those thick slices. Lemon zest and juice guarantee a solid lemony flavor, while the sweet glaze poured over the top just gilds the lily.
May 1, 2019
Recipe: Charoset Ice Cream
Have you heard about the latest Ben & Jerry’s ice cream craze? They created a special Passover charoset ice cream, and it has us all pining to try this newest flavor. The catch is that it’s only sold in Israel! Apparently people have been even calling the Vermont factory, trying to get their hands on a rare, exclusive-to-Israel pint. This was obviously an opportunity. With the Atlantic lying between us, I decided to take on the challenge and make my own recipe.
May 1, 2019
Recipe: Pressure-Cooker Hawaiian Kalua Pig
Once a year, our family escapes to Hawaii — our home away from home. I love everything about the islands: the friendly people, the unhurried pace, the balmy climate, the sweeping beaches, the glorious sunsets, and the comforting local food. Foremost among the Hawaiian dishes I crave? Kalua pig. Often the headlining dish at a lu’au, kalua pig is the epitome of slow-roasted porky goodness.
May 1, 2019
15 Foods You Should Freeze in an Ice Cube Tray
If your freezer makes ice, then your ice cube tray is probably sitting empty, frozen and alone, in the freezer door, or abandoned in the back of a cabinet somewhere. Go and get it right this instant, because the ice cube tray is a brilliant cook’s tool, and can — nay, should! — be used for freezing many other things besides ice. Individual storage areas? Check. Small portions? Check. Totally freezer-friendly? Obviously.
May 1, 2019
Recipe: Mindy Segal’s Peanut Butter Brittle Cookies
I go through phases when I keep a hunk of this cookie dough in my refrigerator at home. There is something comforting in knowing that peanut butter cookies are within reach, especially during strawberry season. Few things are better than eating freshly spun strawberry ice cream with warm peanut butter cookies. My cookies are a little flatter and crisper than most. The surface gets these great crinkles, so you don’t need to press the tines of a fork to make crosshatch marks.
May 1, 2019
Recipe: Vegetarian Breakfast Posole
If you’ve ever made soup from scratch — any soup — you’re aware of how it always tastes better the next day. And waiting for lunch or dinner to roll around to partake is, well, just too hard. Which is why I often have homemade soup for breakfast. Outside of gazpacho, there are very few soups on top of which you can’t just toss a fried egg and enjoy. Posole is one of my favorites when it comes to eating soup for breakfast.
May 1, 2019
Recipe: Peanut Butter & Graham Cracker Pudding Pops
You know why pudding pops are so great? Because you get all of the flavor and creaminess and deliciousness of pudding, but you don’t ever have to worry about that gross skin that forms on top of them. That skin! Will my nightmares about George’s Pudding Skin Singles ever end? Probably not for a while, since I’ve spent the last two weeks making pudding, but trust me — it’s worth it in the name of these popsicles.
May 1, 2019
Recipe: Chocolate Yogurt Ombré Popsicles
In the social circle of patterns, I am pretty sure ombré is Queen Bee — the Regina George, the Blair Waldorf, the Khaleesi. It is almost too cool for school. And I’m just a little polka dot hanging out with my striped and plaid farmer friends, because my heavens, I could never pull off ombré hair or an ombré garment. Ombré is reserved for the cool, edgy people that can get away with other edgy things. But ombré cake! Ooh, that I could do. Ombré carrots!
May 1, 2019
What’s the Best Way to Freeze Scones?
Q: I would like to pre-make scones that I can freeze and then later take out to bake in small batches as an easy, on-the-go breakfast for myself or my impatient toddler. What is the best way to do this and still preserve the moist interior and crisp crust? Should I bake them straight from the freezer (and how does that affect baking temp/time)? Should I let them thaw first? Should I bake them before I freeze them? Thanks for any suggestions and advice!
May 1, 2019
Can You Freeze Baked Turkey Breast?
Q: I baked a turkey breast, which was completely unthawed. Is it safe to freeze some of the slices from that turkey breast to use in a month or later? Sent by Thellma Editor: Yes, as long as the turkey breast was completely cooked through, you can freeze it for another time! Keep it tightly wrapped to prevent freezer burn. Readers, any tips on freezing cooked turkey?
May 1, 2019
Can You Freeze Cooked Quinoa?
Q: Can you freeze cooked quinoa? Sent by Williams Editor: Yes, you can definitely freeze cooked quinoa; it’s one of our favorite healthy meal shortcuts. Let the cooked quinoa cool down completely, then transfer it to a resealable plastic bag. Press all the air out before sealing, then pat the quinoa into an even layer before freezing. It’s ready to go whenever you need a quinoa fix; just thaw overnight in the refrigerator!
May 1, 2019
Recipe: Baked Oatmeal Cups
Grab-and-go breakfasts are pretty much essential if you’re the type of person who likes to spend a few more minutes in bed in the morning. I happen to be one of those people, so simple, filling things like these oatmeal cups are perfect to have around. I love being able to customize what’s in each cup. You can make a plain batter, divvy it up between the muffin cups and then sprinkle on different toppings.
May 1, 2019
Recipe: Skillet Beef & Ale Pie
With a luscious ale gravy and a hearty filling of beef and vegetables, it’s no wonder this pie is well-loved by my friends and me. This is comfort food at its finest — a dish that’s easy to assemble and can feed one for days, or a whole crowd for the evening. While eating meat on a student budget can be difficult, pies work wonders at stretching that package of beef into a satisfying meal for six.
May 1, 2019