Archive for the ‘Freezer Cooking’ Category

White Sauce Cubes

Monday, June 15th, 2009
Recipe: White Sauce Cubes

Ingredients

  • 1 c. butter
  • 1 c. flour

Instructions

  1. Combine. Divide into 16 cubes, and freeze. When frozen, remove to ziploc bag (note that these can be tricky to get out of the ice tray) and store frozen.
  2. To use, heat 2 cubes with 1 cup of milk for medium white sauce, or use a cube to replace 1 Tbsp. butter and 1 Tbsp. flour in a recipe that makes its own “white sauce.”

Yields 16 cubes.

Diet type: Vegetarian

Meal type: breakfast

Tags: , , , ,
Posted in Building Blocks, Freezer Cooking, Miscellaneous Foods, Vegetarian | No Comments »

Freezer Pie Crusts

Monday, June 15th, 2009
Recipe: Freezer Pie Crusts

Summary: from the 30-Day Gourmet website

Ingredients

  • 3-lb. can shortening
  • 5 lbs. flour
  • 2 Tbsp. salt
  • 3 c. ice water

Instructions

  1. Mix flour, salt, and shortening with your hands in a very, very large bowl. Add ice water and mix together until blended. Form into 18 patties. Wrap and freeze.
  2. To PREPARE: Thaw a patty on the counter for about 45 minutes or in the refrigerator overnight. Roll out between 2 sheets of waxed paper and bake as for any other pie crust.

Look for shortening with no hydrogenated oil. Earth Balance/Smart Balance makes one. Spectrum makes one, as well. Alternatively, you could try coconut oil, but I have not tried it, so I don’t know how well it would work.

Diet type: Vegan

Meal type: breakfast

Tags: , ,
Posted in Bread, Building Blocks, Dessert, Freezer Cooking | 1 Comment »

Chicken & Broth

Monday, June 15th, 2009
Recipe: Chicken & Broth

Ingredients

  • 5-1/2 lbs. chicken breasts with bones and skin
  • water

Instructions

  1. Place the chicken in a crockpot. Add water to cover.
  2. Cook on low for about 9 hours.
  3. Remove chicken and strain broth. (I usually use a slotted spoon to remove the chicken to a bowl, then pour the broth through a strainer into a large, pitcher-style measuring cup or two. This lets me easily pour the broth into containers for saving.)
  4. Remove chicken from the bones and shred or dice. (I usually use the measuring cup(s) already dirtied from the broth as containers to separate the chicken – in one bowl – from the bones – in another. Then I shred and freeze.)
  5. This usually gives me about 10 cups of shredded/diced chicken and 11 cups of broth.

NOTE: You can use whole chickens or other chicken parts for this; I use chicken breasts because my family prefers white meat.

Recipe type: building blocks

Tags: , ,
Posted in Building Blocks, Freezer Cooking | No Comments »

Search
Categories
Introduction to Whole Foods
Powered by WebRing.
Archive

You are currently browsing the archives for the Freezer Cooking category.

Bookmarks
(c) 2008 Tried and True
All Rights Reserved.

Copyright © 2010 Tried and True. Search Engine Optimization by Star Nine. Distributed by Wordpress Themes