Cook & Freeze: 150 Delicious Dishes to Serve Now and Later

Cook & Freeze: 150 Delicious Dishes to Serve Now and Later

Dana Jacobi

Language: English

Pages: 288

ISBN: 1605294691

Format: PDF / Kindle (mobi) / ePub

Imagine opening your freezer to find it filled not with the usual boxed entrees and frozen burritos, but with wholesome, flavorful, and family-pleasing foods that look and taste homemade-because they are! Dana Jacobi's strategic approach to weeknight cooking is the key to cooking half as much and eating twice as well, with a soup-to-nuts menu of dishes that can be cooked to eat now and later.

In Cook & Freeze, Dana explains everything from the logistics of freezing and the proper use of storage containers and materials to the best approach for preparing, freezing, or defrosting several dishes at one time. All of her recipes, which run the gamut from classic American favorites to Asian, Italian, and Mexican specialties, have been carefully selected to reheat with all of their delectable flavors intact, and they are fully annotated with freezing, thawing, and reheating instructions. Dana also notes which dishes are great for a crowd or quick to defrost. Dishes like her savory Salmon and Mushroom Pot Pies, or fluffy, perfectly sweet Orange Blossom Cupcakes can easily be frozen as individual portions, which is extremely useful for those cooking for one or two or making food to share with others. Best of all, every recipe in Cook & Freeze is made without the preservatives and other additives commonly found in commercially prepared frozen foods, providing superior flavor and nutrition at a fraction of the cost.

With Dana's tips, techniques, and fresh, flavor-filled dishes that your family and friends won't believe were ever frozen, you will learn how to have satisfying meals at the ready every day of the week.

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then lets you continue to enjoy their flavor weeks after the season has ended. The lavish amount of chopped vegetables added for garnish turns this soup into a spoonable salad. • freeze for up to 4 weeks • can be doubled Makes 6 servings 4 ripe large beefsteak tomatoes, 2 ½-3 pounds, seeded and diced 2-3 large garlic cloves, quartered (see Freezer Note on page 47) 1 cup tomato juice 2 slices stale white bread, crusts removed, each torn into 4 pieces (see Cook Smart) 3 tablespoons red wine

efficient, some cooks pack these cheeses, already shredded, together with the lasagna in the freezer. Since freezing makes the mozzarella stick together and shredding it takes only a couple of minutes, I prefer doing this right before the lasagna goes into the oven. Plus, freshly shredded cheese melts more nicely than defrosted cheese. side dish Keep 3 cups (a half recipe) of Tomato and Roasted Red Pepper Sauce in the freezer and you can quickly assemble this lasagna to serve anytime. A

prepared pasta sauce of good quality will change the flavor but also makes a delicious lasagna. cook smart If your ricotta cheese is loose and wet, drain it in a fine strainer set over a bowl in the refrigerator for 3 to 4 hours. baked red peppers with quinoa and feta Pairing roasted red peppers and protein-rich quinoa with corn and tangy feta makes these colorful peppers an excellent meatless dish. Baking them in a hot oven brings out the natural sweetness of the peppers and cooks them in

form a soft dough, about 1 minute. Transfer the dough to an 8-inch round cake pan. With your fingers, working from the center out, pat the dough into an even layer in the pan, then use the back of a metal spoon to smooth it. Chill for 20 minutes. With a sharp knife, score the chilled dough into quarters, then with the tines of a fork, pierce the shortbread in 2 rings, making the first 2 inches from the outer edge and the second one closer to the center of the pan. Bake for 15 minutes, or until

with the lid. Refrigerate the frosting to chill, then transfer it to the freezer. to defrost and serve Defrost the frosting at room temperature. Stir well to be sure the frosting is evenly creamy. side dish When frosting a yellow, white, or devil’s food cake, sweeter, 60 to 62% chocolate will taste better than using 70% in the frosting. ginger peach crisp Local tree-ripened peaches make the most delectable crisp, but their season is short. The rest of the year, this dessert is better made

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