The Everything Freezer Meals Cookbook (26 page)

Al dente

An Italian phrase meaning “to the tooth.” It refers to pasta that is cooked to the point where it offers resistance to the tooth.

Baste

To brush or pour a sauce over food as it cooks to keep it from drying out. Basting also adds flavor to the food.

Blanch

A process of putting food in boiling water for a short period of time, then immediately submerging it in ice-cold water to stop the cooking process. It is used for many fruits and vegetables to prepare them for freezing.

Boil

To bring a liquid to a point of heat where it bubbles vigorously. Water boils when it reaches 212°F.

Bouillon

A broth that is made by cooking meat, poultry, or vegetables in water. Bouillon cubes are a dry, concentrated form that must be mixed with hot water to form broth.

Braise

A process in which food is first browned, then a small amount of liquid such as broth, water, wine, or juice is added to the pan. The food cooks in the liquid at a low temperature, over a long period of time, covered tightly. The liquid has concentrated flavor and can be used to make sauce or gravy.

Broil

Most often associated with cooking in an oven, food is broiled when it is cooked directly under the heat source.

Broth

The liquid that results from cooking meat, poultry, or vegetables in water.

Caramelize

To cook sugar, or food containing a natural sugar, until the sugar turns into a golden brown syrup.

Casserole

Can refer to a type of meal that is cooked together in one dish, or can refer to the dish itself.

Chorizo sausage

Spanish chorizo is made with smoked pork, while Mexican chorizo is made with fresh pork. They both are very flavorful due to the high amount of seasoning they contain. Chorizo is wrapped in a casing which should be removed before cooking.

Consommé

A broth that has been clarified. A broth is clarified when egg whites are used to remove all the fat from the broth making it clear in appearance.

Deglaze

When a meat has been browned in fat, a liquid such as wine or broth is poured into the skillet to loosen and mix with the brown pieces of cooked food on the bottom. The liquid is then used in making a sauce.

Dice

To cut food into cubes.

Dredge

To dip something in flour or other coating to cover it.

Froth

To become foamy.

Fry

To cook food in a type of fat over medium-high heat.

Mince

To chop into very small and fine pieces.

Mix

To combine ingredients, by hand or with an electric mixer.

Prosciutto

An Italian ham that has been salt-cured and air dried. It has a strong flavor because it has been pressed.

Purée

To combine ingredients until they become completely smooth.

Quick bread

A bread that uses ingredients such as baking powder and baking soda to cause the bread to rise quickly. Quick bread is much faster to prepare than yeast bread because it does not need to be kneaded and you don't have to wait for it to rise.

Roux

Roux is formed when a fat such as butter is melted and mixed with flour over low heat. Liquid is then mixed with the roux, thereby thickening the liquid into gravies and sauces.

Sauté

To cook food over a high heat in butter or other fat.

Scald

To heat milk to just below the boiling point.

Sear

To brown meat over high heat in order to seal in the juices.

Steam

To cook vegetables or other foods in a basket over boiling water. This method is best for retaining vitamins and minerals in food.

Zest

The colored outside skin of the fruit, not including the white pith underneath it.

Frugal Mom.net
www.frugalmom.net

Menus4Moms
www.menus4moms.com

Cook of the Month
www.cookofthemonth.com

30 Day Gourmet
www.30daygourmet.com

Dinner's in the Freezer
www.dinnersinthefreezer.com

Freezer Meals and Freezer Recipes from Scratch
www.favoritefreezerfoods.com

Fix, Freeze, Feast: Prepare in Bulk and Enjoy by the Serving
by Kati Neville and Lindsay Tkacsik

Don't Panic-Dinner's in the Freezer
by Susie Martinez, Vanda Howell, and Bonnie Garcia

Holly Clegg's Trim & Terrific Freezer Friendly Meals
by Holly Berkowitz Clegg

Fix, Freeze, Take & Bake
by G & R Publishing.

Prevention's Low-Fat, Low-Cost Freezer Cook-book: Quick Dishes for and from the Freezer
by Sharon Sanders

Taste of Home: Freezer Pleasers
by Taste of Home

FREEZING CHART: MAXIMUM FOOD-STORAGE TIMES

According to the USDA , food frozen at 0°F will remain safe to eat indefinitely. This chart represents how long a food can stay in your freezer until its quality is affected.

1. Easy slow cooker cleanup:
   Spray the inside of your slow cooker with cooking spray before putting food in. You can also line the slow cooker with a disposable cooking bag.
   

2. Cool food in a hurry:
   Fill your sink with enough ice and water to come up the sides of your pot. Set your pot filled with hot food in the sink, and the ice bath will help food cool down quickly.
   

3. Easily remove air from a freezer bag:
   Ever have a hard time getting that last bit of air out of the freezer bag? Leave a small opening at the seal, and stick a small straw inside the bag. Suck out as much air as possible through the straw and quickly seal the bag.
   

4. Vacuum sealers:
   These are a great solution for packaging your frozen foods. If you use one, make sure before vacuum sealing any soft food that you flash freeze the food first. Otherwise your food will become mushy as the air is vacuumed out of the bag.
   

5. A mug of soup:
   Try this tip for making a mug-sized (and shaped!) portion of soup. Allow your soup to cool. Line your favorite mug with a freezer bag and spoon the soup into the bag. Put the mug with soup in the freezer and leave it there until the soup is frozen. Lift the freezer bag out of the mug and seal. Next time you want a mug of soup, take it out of the bag and it will fit perfectly in your favorite mug.
   

6. Warning about defrosting in the microwave:
   The microwave is a great way to quickly defrost food, but be careful about defrosting food while in the plastic bag; not all bags withstand defrosting in the microwave. They may melt or split along the sides as the food defrosts. For best results, transfer to a microwavable dish to defrost.
   

7. Casseroles from freezer to oven:
   One thing to love about freezer cooking is the time it saves in the kitchen. However, defrosting a casserole in the refrigerator usually takes about 24 hours. What about those nights you didn't plan ahead or forgot to defrost it first? If you need to go from the freezer directly to the oven, the general rule is to add 40 minutes–1 hour to the defrosted cooking time.
   

8. Labeling freezer bags:
   When labeling your freezer bags, use a permanent marker and write the name of the dish, the date, and reheating instructions on the bag before you add the food.
   

9. Freezing pasta:
   It is a good idea to undercook pasta before freezing. Because pasta absorbs liquids it is frozen with, it can become soggy when defrosted if it is fully cooked. If adding spaghetti to a soup, there is no need to cook it first; add dry spaghetti to the soup and the pasta will be perfect when you defrost and reheat the soup.
   

10. Double the sauce:
    Different cooks like different amounts of sauce with their food. If you find you enjoy more sauce with your meals, try doubling the sauce before freezing. You also have the option of adding more liquid as the meal is cooking.
    

11. How to organize a chest freezer:
    Try using plastic milk crates to organize your chest freezer. You can use one crate for beef meals, one for chicken meals, etc. The crates can easily be rearranged in your freezer and will save you from a lot of digging!
    

12. Neatly fill your freezer bags:
    Line a large coffee can with a gallon-sized freezer bag. Fold the top of the bag over the side of the can and you can easily fill the bag without making a mess.
    

SUBSTITUTIONS FOR COMMON INGREDIENTS

1 cup tomato sauce–½ cup tomato paste plus ½ cup cold water

1 teaspoon vinegar–2 teaspoons lemon juice

1 cup brown sugar–1 cup granulated sugar plus 2 tablespoons molasses

1 cup half and half–½ cup coffee creamer plus ½ cup milk

1 teaspoon baking powder–¼ teaspoon plus 5/8 teaspoon cream of tartar

2 tablespoons minced onion-teaspoon onion powder

1 tablespoon cornstarch for thickening–2 tablespoons flour

1 cup sugar–1 cup brown sugar

1 cup honey–1¼ cups sugar plus ¼ cup water

1 cup corn syrup–1 cup sugar plus ¼ cup water

1 small onion, chopped–1 teaspoon onion powder or 1 tablespoon dried minced onion

1 teaspoon dry mustard–1 tablespoon prepared mustard

MEASURING EQUIVALENTS

3 teaspoons = 1 tablespoon

4 tablespoons = ¼ cup

5 1/3 tablespoons = 1/3 cup

8 tablespoons = ½ cup

12 tablespoons = ¾ cup

16 tablespoons = 1 cup

1 cup = 8 ounces

2 cups = 1 pint

4 cups = 1 quart

2 pints = 1 gallon

Do I need a separate freezer to store freezer meals?

No, you do not need a separate freezer for your meals but you will need to pack your refrigerator in an efficient manner to maximize your space. Whenever possible, use freezer bags instead of plastic containers because the bags freeze flat and stack nicely on top of each other.

Is there a quick way to defrost my freezer meals?

Meals need up to 24 hours in the refrigerator to defrost. If you forgot to put something in the fridge to defrost ahead of time, you still have a couple of alternatives. The first is the microwave as many microwaves have a defrost setting that works according to weight. It is better to put a lower weight, because the edges will begin to cook if food is in the microwave too long. The second way to quickly defrost is in a sink or bowl filled with ice-cold water.

How can I quickly cool down food?

As you know, food needs to be cooled before it is put in the freezer. Have a large cooler filled with ice on hand to help this process along. Put pots of soup or casserole dishes in the cooler, being careful that the ice only touches the sides of the dish and doesn't get inside it. You never want to put a glass dish directly from the oven into the ice because the quick change in temperature can cause the glass to shatter.

I am so busy — does freezer cooking take up a lot of time?

Freezer cooking works best when you fit it around your lifestyle. If you work full time and are very busy, try filling your freezer with meals by cooking double or triple batches of these recipes at one time. You may not have an entire day to spend cooking meals, but you can certainly cook larger batches of planned meals.

Is a chest or upright freezer better for storing my freezer meals?

Both chest and upright freezers have their advantages and disadvantages. It is much easier to get meals in and out of an upright freezer, but a chest freezer is more energy-efficient. Upright freezers generally cost more than chest freezers, but often have a self defrost feature that most chest freezers do not.

What are the best containers to use?

When using freezer bags, always purchase bags made specifically for the freezer. This is not an area to skimp. Most heavy plastic containers, like Tupperware, freeze well so long as the lid fits on snugly around all sides. Plastic containers tend to warp over time, and this will prevent the lids from getting a good seal to keep out air.

How do I prevent freezer burn?

Very simply, wrap your food well. Do not allow any air from the freezer to touch any part of your food, unless you are flash freezing for a couple of hours only.

I am single — will freezer cooking work for me?

Absolutely! Choose the recipes you'd like to cook and divide the recipe into single-serving portions when you are ready to freeze. This way you do not have to defrost an entire casserole for one meal — you eat it as you want it.

• Do not open the door. Every time you open the door, cold air escapes and warm air enters. A well-packed freezer can stay frozen up to two days if the door stays closed.
  

• Determine the problem. If it is a power failure, attempt to find out how long the outage will last. If there is something wrong with the freezer and you can't fix it yourself, contact a repair service and see how long before you can be seen.
  

• On any occasion when your freezer will be out of commission for longer than a day, try relocating your food. If you have another freezer in your house that is still working, try relocating it there. It's also not a bad idea to ask your neighbors if they have extra freezer space.
  

• If you are unable to relocate your food, pack your freezer with dry ice.