Freezer Friendly Recipes & Freezing Tips
Page 20
Recipe: Sukuma Wiki (African Braised Kale with Tomatoes)
Yesterday Cambria shared a family recipe for African peanut stew, a celebratory dish made with beef, spices, and rich peanut butter. The classic side dish for this meal — and indeed, nearly any meal throughout much of eastern Africa — is sukuma wiki, braised greens with a very apt meaning to their name! Do you know what sukuma wiki means? A meal in Kenya, with ugali, chapati, a meat stew, and sukuma wiki.
Aug 23, 2012
What Are the Best Foods to Deep-Fry, Freeze, and Reheat?
Q: I just bought a deep fryer, and I love it! But clean-up is difficult, and I don’t have the counter space to keep it out for multiple days. I have decided the best way to maximize its use is to do a lot of frying on one day. What I’m looking for are ideas or recipes for things that I can fry large batches of and then freeze……ideally things that I can reheat without the fryer but won’t lose that nice crisp they get from it.
Aug 10, 2012
You Must Try This: Tibetan Momo Dumplings with Spicy Chutney
Dumplings don’t last long around these parts, whether they’re potstickers, pierogi, gnocchi, or our newest darling, Tibetan momos. The name alone makes me want to grab a pair of chopsticks and pop one in my mouth. Have you ever tried them?I have been completely entranced with the idea of making momos since stumbling across them on Soma Rathore’s blog eCurry. She describes eating these tender meat-filled dumplings on mornings in Darjeeling while looking out over the Himalayas.
Aug 7, 2012
Family Recipe: Baked Beans with Pineapple and Bacon
A family recipe is important, even if we don’t remember all the parts, because each attempt at its re-creation keeps us connected to the people who helped shape us. It happens each time we do that intimate, life-sustaining cooking and eating thing, especially when we do it from a place of memory.
Aug 2, 2012
Time-Saving Tip: Freeze Smoothie Ingredients in Muffin Tins
Whether you enjoy drinking smoothies for breakfast, lunch, or snack, you can always have a delicious one ready to go with this time-saving tip from Muffin Tin Mania.Instead of rounding up smoothie ingredients such as bananas, greens, and protein powder on the spot, Muffin Tin Mania’s Matt Kadey recommends blending a batch ahead of time. Freeze the mixture in muffin tins and then store in a zip-top bag for later.
Aug 1, 2012
A Single Jar of Refrigerator Jam
We’ve posted a fair amount about small-batch canning here at The Kitchn, but I’d like to take this concept one step further and encourage the tiny-batch, refrigerator method of jam making, especially for the solo cook. The approach is simple: make a single jar of refrigerator jam every couple of weeks, or whenever you are inspired by what you find in the market.
Aug 1, 2012
Recipe: Peaches and Cream Semifreddo
You know it’s a good day when your future father-in-law arrives at your house with a brown paper sack full of ripe Elberta peaches, straight off a farm in rural Georgia. And while it’s not the first of the sweet fruit I’ve enjoyed this year, it is certainly the most. So many, in fact, I had to ask Twitter what to do with them! Besides the obvious—to eat them one-by-one until my tummy ached—I actually didn’t get too many responses.
Jul 16, 2012
Freeze & Preserve Fresh Herbs in Olive Oil
Do you use your freezer to preserve herbs, vegetables, or fruit? The freezer can be a powerful, overlooked method of preserving. Pesto, strawberry puree, tomato soup — stash them away now for colder times! One of my favorite ingredients, a handful of fresh herbs from the garden, is one of the simplest things to preserve in the freezer, and I just learned a new, better way to freeze herbs: In oil!
Jul 3, 2012
Recipe: Strawberry-Yogurt Popsicles
Summertime! Is there anything better than a cool, creamy popsicle on a scorching hot afternoon? Or for that matter, a scorching hot morning? These fruity yogurt pops can serve as both breakfast and afternoon snack, a fact to which I can personally attest. I recommend having a batch in your freezer at all times. I love how the fresh strawberry flavor mingles with the tanginess of the yogurt in these popsicles. It’s a perfect balance.
Jun 25, 2012
Weekend Dessert Recipe: Frozen Chocolate Oreo Ice Cream Cake
Want an easier, quicker take on the classic ice cream cake? One that will take you only about 10 minutes to put together? This is it. But be warned: The last slice may disappear from the dessert table in even less time than it takes to make this easy, creamy, chocolatey frozen Oreo cake. Ice cream cakes are an adored element of summer birthday parties — a magnificent American creation of cake, ice cream, and icing. Does it get any more glorious? I don’t think so!
May 25, 2012
Magic One-Ingredient Ice Cream 5 Ways — Peanut Butter, Nutella, and More
Several years ago, tipped off by my sister, I tried a magical little kitchen trick for the first time. I froze chunks of raw banana, then buzzed them in my food processor. Suddenly, out of nowhere, these gritty frozen pieces of fruit turned into ice cream. One-ingredient banana ice cream — it’s kind of magic, isn’t it? Have you ever tried it? If you haven’t — well, it’s a holiday weekend, and what better time to try something new?
May 25, 2012
Recipe: Lucky Charms Ice Cream Sandwiches
Need a new, easy way to stay cool this summer, and stay in touch with your inner child? Look to the end of the rainbow for this pot-of-gold recipe! These ice cream sandwiches will make you do the happy dance and perhaps give you leprechaun-spotting powers too. As a kid, my brother and I referred to Lucky Charms as “Saturday morning cartoon cereal.
May 25, 2012
Recipe: Tangy Sour Cream Ice Cream
I recently made my first strawberry rhubarb pie of the season and served with it an ice cream made from scraps in the fridge. I had an open container of sour cream, the dregs of a pint of yogurt, a lemon on its last legs, but no eggs. The resulting tangy sour cream ice cream was, like many kitchen inventions, a happy accident because along the way I discovered the perfect ice cream flavor for pie. Pies, especially fruit-based ones, ask for something creamy, not too sweet, with a bit of tang.
May 24, 2012
The Easiest, Simplest Way to Make Frozen Yogurt Popsicles
So, it’s getting hot out, and you (or maybe your kids) are craving something cold. But ice cream and popsicles aren’t exactly a mid-day snack. You know what is, though? Yogurt! Here’s a simple, easy way to make frozen yogurt pops with almost no work whatsoever. Kare at The Hazel Bloom shows us how to make frozen yogurt pops with nothing more than individually-sized yogurt cups and sticks. Pop a stick in, freeze, and ta-da — a nice frozen yogurt pop to lick on a hot day.
May 22, 2012
Recipe: No-Bake Blueberry Cheesecake Ice Cream Pie
Oh, hello there! Were you just thinking you’d like a bite of cheesecake without the bother of water baths or a hot kitchen? One that would, perhaps, win you friends and earn you accolades at backyard picnics this summer? Why, me too! Great minds really do think alike. While you could theoretically start the ice cream for this pie on Saturday morning and serve it that evening, it’s better and easier to think of this as a two-day affair.
May 21, 2012
Seize the Season! 5 Tips for Preserving Fresh Vegetables in the Freezer
Love to buy loads of fresh veggies at the farmers’ market but can’t always use them up in time? Look to your freezer for help! However, it’s not as simple as throwing a few tomatoes in the freezer; there are techniques that vastly improve the thawed product. Read on for tips!In general, just plopping fresh veggies in the freezer results in rather sad, limp results once thawed. Why?
May 18, 2012
Quick Weeknight Recipe: 5-Ingredient Chili
This recipe delivers on nearly every expectation of a great weeknight recipe. It cooks in one pot, calls for just five ingredients, and makes for very good leftovers. It’s simple and delicious and perfect for the change of weather. Here’s a recipe that takes 30 minutes to make — a recipe that you can stretch for a few nights if need be, or freeze so you’ve got another meal waiting in the wings.
May 16, 2012
Three Methods for Perfect Rice on the Stove
Never have a failed pot of rice again.
May 1, 2012
Easy Weeknight Recipe: Lentil Soup with Lemon Yogurt Cream
Lentil soup has a lot going for it. You can make a big pot of it in about thirty minutes, which will then last all week. One bowl is hearty and filling enough to last you to the next meal, but it’s also one of the healthiest dishes you can put on the table. And if you think of lentil soup as bland and boring, it’s time to get cozy with the spice cupboard. The truth is that I, myself, was among those who always thought of lentil soup as bland and boring. And mushy.
Apr 23, 2012
A Big Pot of Delicious Soup (For One): 7 Soup Tips for Solo Cooks
Cooking up a pot of soup is a classic way to feed a crowd, but what if you’re a single person who often cooks for one? Can you still have your soup and eat it too? Read on for a few tips on how a single diner can enjoy several meals from one pot of hot, delicious soup.1. Freeze It. This is the obvious response and a good one. Leftover soup freezes really well.
Apr 4, 2012
Freeze These Tasty Appetizers Today to Bake and Serve for a Party Later, You Hosting Queen
Dreading the appetizer prep for your next party? Why not plan ahead for your next gathering and stock up your freezer? These apps make it easy to pull together a stellar spread in a hurry without skimping on the homemade touches.
Apr 4, 2012
Gluten-Free Dessert Recipe: Olive Oil, Lemon & Sea Salt Sundaes
These days it happens more often than not: you find yourself hosting a dinner party where at least one guest has a dietary restriction. I’ve gotten used to this. I once fed a group of ten actors for a week: one vegan, two vegetarians, one allergic to nuts, one lactose intolerant and one with a wheat allergy, so I know I can usually roll with pretty much any cooking challenge.
Mar 29, 2012
Freeze Cake Slices for a Weeknight Treat
Baking a cake on a random weeknight , especially when living in a small household, is a rare occasion. However, craving a slice of cake on a Wednesday night is not that uncommon. What to do? Freeze slices of cake, of course. Then you’re only a few minutes away from a slice any night of the week.A few cautionary items before throwing that birthday cake in the freezer: frosting can get weird when thawed out.
Mar 28, 2012
Healthy Indulgence: The Raw Brownie from My New Roots
If you told me last week I’d be this excited about a vegan, gluten-free, raw brownie, I’d have called you crazy. But here I am, talking about a brownie that tastes totally decadent, while actually being pretty good for you. It might be the perfect guilt-free treat.It all starts with raw walnuts pulverized in a food processor. The nuts become a fluffy, moist powder to which raw cacao powder and a little salt are added.
Mar 27, 2012
The Do-Not-Freeze-These-Foods List
In the battle against limited freezer space, some foods just don’t cut it. But how do you know which ones to toss before they hit the freezer? Three rules help break down the mystery and keep your freezer free for success. Rule One: The cardinal rule of freezing: if it didn’t taste good to begin with, it won’t taste any better after freezing. In fact, it will most definitely taste worse.
Mar 21, 2012
How To Make Your Own Frozen Wraps
I used to walk the freezer aisle in envy of all of those perfectly engineered frozen burritos. How did they managed to get everything in there in so it doesn’t overcook when reheated? And sealed in with just a thin plastic wrapper? Well, I dare say I’ve conquered it. A number of tips will help you create your own fresh freezer fare, too!• Reheating Gently: Let your wraps thaw in the refrigerator overnight or at least for a few hours before reheating.
Mar 14, 2012
Freezer-Friendly Scones: Freeze Unbaked Dough, Bake When Needed!
I first encountered the idea of frozen scones on vacation in Michigan. The Lake Street Market in Boyne City, MI sells rolls of their delicious apple walnut scones (and about a million other varieties) already frozen. What better for a summer lake house than a few scones in the freezer, just waiting to bake up and lure you to the breakfast table?
Mar 7, 2012
Freezer Friendly: Caramelized Onions
The whole point of freezing things is to have ingredients on hand right when need them. If you haven’t heard it before, caramelized onions freeze wonderfully well and are great flavor boosters for almost any food. Read on for freezing tips and quick fix uses!Caramelizing onions sounds like more of a process than it really is. Onions practically do it on their own if left alone in a pan.
Feb 29, 2012
Freezer Frenzy: My Favorite Tools for Freezing
Being prepared to freeze just about anything, from soups to sauces to egg whites, is a huge advantage in the kitchen. After all, what good is throwing an entire lasagna in the freezer when you know you’ll never thaw the whole thing out? Read on for my essential supplies to make freezing a breeze.• Ice cube trays – My last apartment kitchen came with these seemingly useless ice cube trays that produced ice the size of sugar cubes.
Feb 22, 2012
Smart Tip: Make Your Own Frozen Pizzas
A frozen pizza can be a godsend on those nights when a from-scratch meal just isn’t going to happen, but even the best-quality frozen pizza invariably has more salt, more cheese and fewer vegetables than the pizzas I make myself. That’s why I’m excited to see these tips from America’s Test Kitchen on freezing homemade pizzas, which is not as straightforward as it seems.
Feb 13, 2012
Recipe to Feed a Crowd: Slow Cooker Barbacoa Beef
There are very few foods that feed a large crowd with little effort. Tacos may be the simplest option for feeding a lot of people, and today we are bringing you one of our favorite taco stuffings: barbacoa beef, tender and full of rich, complex flavors. Yes, did you know you can make that tasty stuff you buy at Chipotle in your own kitchen — and in your slow cooker, no less? I have a serious thing for barbacoa.
Jan 31, 2012
Recipe: Bacon-Cheddar Twice-Baked Potatoes
My love for the twice-baked potato knows no bounds. I mean, we’re basically talking about mashed potatoes mixed with cheese and other good things, stuffed inside a potato skin, and baked until crispy. How could that be bad? Answer: it can’t. I’ll eat these any old time and with all manner of fillings. But if you’re headed to a Super Bowl Party next week, this bacon-cheddar version is a guaranteed hit. I love a few strips of really smoky thick-cut bacon for this recipe.
Jan 26, 2012
Christina Tosi’s Corn Cookies from Momofuku Milk Bar
I’m going to go out on a limb here and say that it is un-possible to pass by one of Milk Bar’s four New York locations or read one of Pastry Chef Christina Tosi’s recipes online and not feel an immediate sugar craving. Just opening this cookbook gave me a sugar rush. Within these pages, Tosi breaks down how she makes all her now-famous recipes. Crack pie is here. Compost cookies are here. Her cakes and tarts and magic-seeming garnishes: yup, all here.
Dec 2, 2011
How To Make Calzones at Home
Lunch or dinner, they're the perfect little "hot pockets" (ahem!) of cheese and veggies. Here's how to make them.
Jul 14, 2011
In a Hurry: 3 Defrosting Tips for Super Fast Results
Freezing food is a great way to conserve and plan for easy dinners, however, it doesn’t make for a spontaneous cooking experience. Read on for a few tips that take defrosting beyond waiting hours and nuking it in the microwave. 1. Thaw Meat Quickly with Water – This trick has become the standard in my kitchen. Simply put frozen meat in a bowl and run cool water over it until it has thawed. Don’t use warm or hot water as it will start to cook the surface of the meat.
Mar 25, 2011
3 Ways To Freeze Cupcake Batter For Later
Most of us know you can freeze a cake or cupcakes, but did you know you can freeze the batter before baking? Here are three ways to make it happen! We first discovered you could freeze cupcake batter after we made a triple recipe for a bake sale and then had to run out the door for a family emergency. Not wanting to waste all the ingredients that went into it, we tossed the batter into gallon zip top bags and were on our way.
Sep 1, 2010
How To Make Healthier Pop-Ice Popsicles With a Vacuum Sealer
Do you remember Pop-Ice? Or Otter Pops? Growing up, these plastic tube popsicles were synonymous with summer. They were practically everywhere, cheap and filled with extreme sugar content. Just the mere thought of them conjures thoughts of cracking their icy form and making them slushy enough to eat. Well, now you can make your own tubes of icy goodness, and since they are homemade, you can skip the extra sugar (if you want!) and make them out of juice or even iced tea.
Jun 18, 2010
How To Freeze Zucchini
Time to start saying yes to zucchini.
Jul 23, 2008
3 Steps for Making Fresh Homemade Pumpkin Purée from Scratch
Try it once to see how you like it!
Oct 11, 2007