Well I guess I'm not very organized for this blog. I should have posted this BEFORE the recipes, but oh well....hehehehe....here goes.
You really don't have to cook "once a month" you can cook for a two week cycle. Or even a week. In fact, probably for newcomers, one of those are probably the preferable way to "learn". Also for the summer cook or the "griller" you can do marinating for the freezer and that will cut down on time and help that way too.
So..now onto the shopping.
The great thing of the big grocery trip is that you can avoid the need for many stops for "just a few" items the rest of the month. Those little trips blow your food budget. Now I know you will be greatly annoyed if you get into the swing of your cooking day and find you are missing an ingredient, so this will help you form a complete shopping list. If you can, plan to shop the or evening before you cook; you won't have the time or energy to do both on cooking day.
Step #1 toward this is to check the items that you already have on hand. The "Pantry List" is a guess at items you already have. Check and see if you're missing some, or low on some, add them to your shopping list.
Step #2 Make you Shopping list by categories. It will help you whip through the grocery store without a lot of doubling back. Supermarkets predictably display the necessities - meat, dairy, bakery, and produce - along the walls of the store.
REMINDER if you are a "coupon" or "sale" shopper who like to buy meats and poultry on sale, remember that it is not wise to thaw meat or poultry, create an entree, and refreeze it unless the meat or poultry is cooked before it's refrozen.
I usually mark the item on my grocery list to indicate that the item will not be used until the day the entree is served. When the items is fresh produce, such as a tomato, I usually purchase it close to the day when I'll serve it. List these on the menu Chart so you won't forget to purchase them before they're needed. Make these into a weekly grocery shopping list so that you can continue to minimize trips to the store.
#3 Using and Assembly Order, you will prepare your entrees in the order listed, beginning with your chopping, slicing and grating tasks. As I've mentioned before, I do this the night before our cooking day. Don't be discouraged with the time this step takes. Once it's complete, the dishes will come together quickly.
Keep the vegetables, cheese, etc that your process in ziploc bags or containers on the counter, refrigerating them if they will be sitting out more than an hour or two. Refrigerate all meat, poultry, and fish that you process (slicing, cubing, etc.) until it will be incorporated into a dish.
A few days before cooking cleaning out your refrigerator and freezer. Toss items from the refrigerator that have passed their expiration dates, and clear space for food you'll need to refrigerate between your grocery shopping trip and completion of your cooking day.
The night before you cook, spend a few minutes preparing your kitchen. Remove from the counter tops all appliances, canisters, and decor items that you won't use on your cooking day. Set out all items from the pantry list on a counter close to the stove. Then add the items from your list that don't need refrigeration...canned items, fresh fruit, vegetables. Make sure you have your labels ready and have them on a table close to or in the kitchen where you can sit a few minutes while you prepare the foods for the freezer.
Equipment you'll need
Crock Pot; food processor, Mixer &/or blender; baking sheets; large pot with lid; pizza pan; roasting pan; saucepans; skillets; freezer containers; ziploc bags; mixing bowls; Aprons; clean sponges, dish clothes, kitchen towels; colander; coolers and ice; cutting boards - one for nuts, fruits and veggies and another for meats and poultry; indelible marker; comfortable shoes; hot pads; oven mitts; kitchen shears; knives; labels and freezer tap; ladle; meat thermometer; mixing spoons; spatulas; tongs; vegetable peeler; whisk. Also have a music source.
Okay...more later.
Monday, January 31, 2011
Sunday, January 30, 2011
January 30, 2011
Today my post will be some more recipes and some hints.
When I was doing the OAMC when my children were growing up, I did it alone. Now that my children are grown and have families of their own, I thought about starting it up again to do it with them and to help them with their meals. Also I get a bonus, and they do too, the bonus is bonding time between us. I must say that I'm a bit surprised that my daughters like it. My future daughter-in-law will be joining us for the first time this weekend. She has always had something else going on and hasn't been able to make it, but I do believe she is excited about it.
Friday night will be our shopping night. I will be going along with my future daughter-in-law to help her out and to get her going in the right direction. MMMmmm time for us to bond. How fun!
If you are wondering if this is more economical than your normal way of life. Let me have you do a test. Let's say you don't have a meal planned for Tuesday evening, and after a busy day at the office and running the kids to their activities you arrive home to wonder, and probably hear from the family, "what's for dinner?". After standing in front of your pantry or your refrigerator and not finding any "ideas" you decide to go to a fast food place or a pizza place. Here is the test I want you to take. Time yourself. From the time you leave your house to the time you return. Then..another evening, prepare a similar meal in the comfort of your own kitchen. Time yourself, from the time you start preparations to the time you are done clearing the table. Let me tell you....I've done this test. No contest......I can, with a little organization and knowledge, prepare the meal in less time or the same amount of time. And the money saved amazed me when I did this test. And I had the knowledge of knowing that the food is better for my family than the fatty, greasy foods from the fast food/pizza place. It might be a little more effort on your part, as far as planning and the labor of actually preparing the meal and the clean up, but if you get the family to join in, you get the bonus of FAMILY TIME and the children will learn some skills and to work together.
Okay...one meal we will preparing this weekend is PENNE IN CREAM SAUCE WITH SAUSAGE; ITALIAN BREAD; TEXAS SHEET CAKE.
The day before your cooking day you will want to do your prep work. After each of the recipes I will try to tell you what you should do for the prep work. This entails chopping onions, garlic, celery, etc. Grating the cheeses. Any recipe that calls for the meat to be cooked, you can cook it ahead also.
PENNE IN CREAM SAUCE WITH SAUSAGE
1 T butter
1 14.5 oz can diced tomatoes
1 T olive oil
1 cup whipping cream
2 cups sliced onion
1/2 cup chopped fresh parsley
2 1/2 tsp chopped garlic
Salt and pepper to taste
1 lb mild Italian sausage
1/2 lb hot Italian Sausage
2/3 cups dry white wine
1 cup grated Parmesan cheese*
1 lb mini penne pasta*
Melt the butter with the oil in large skillet over medium - high heat. Add the onion and garlic and saute until golden brown and tender, about 7 minutes. Add the sausage and saute until golden brown and cooked through, breaking up the sausage as it cooks, about 7 minutes. Drain any excess fat from the skillet.
Add the wine to the skillet with drained meat and boil until almost all the liquid has evaporated, about 2 minutes. Add the tomatoes with their juices and simmer 3 minutes. Add the cream and simmer until the sauce thickens slightly, about 5 minutes. Stir in parsley and season to taste with salt and pepper. Cool, package in a labeled 1-gallon freezer container, and freeze with 1 cup Parmesan cheese in a sandwich bag attached.
To serve, thaw the meat sauce and simmer for 10 minutes, stirring frequently. Meanwhile, cook the pasta in large pot of boiling, salted water until tender but still firm to bite.
Pour the sauce over the pasta and sprinkle with Parmesan cheese.
PREP DAY Slice the onions and chop the garlic. You could saute the onions and garlic and sausages and drain. Put in a container and refrigerate until the cooking day.
FREEZE I also freeze the pasta in a bag along with the cream sauce. I do NOT cook it prior, just freeze with the sauce. Then you have all of the ingredients together.
ITALIAN BREAD
2 pkgs yeast
3 T sugar
3 T shortening
3 cups warm water (110-115 degrees)
8 to 10 cups flour, divided
1 T salt
1 egg, beaten
melted butter
Dissolve yeast, sugar and shortening in water. Stir in 4 cups of flour, salt and egg; beat until smooth. Stir in enough remaining flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6 -8 minutes. Place in a greased bowl, turning once to grease top. Cover and allow to rise in warm place, punching dough down every 10 minutes for 1 hour. Then allow dough to rise for 1 additional hour, or until doubled. Punch dough down; let rest 10 minutes. Divide into two loaves. Slash tops and place on greased 9x5x3 loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees for about 45 minutes or until golden brown. Remove from the oven; cool on wire rack. Brush with melted butter.
To SERVE Thaw at room temperature. If wrapped in aluminum foil, heat at 300 degrees for 15 minutes. I have sliced them and put garlic butter on each slice and then wrap in foil and bake for the 15 minutes.
If you are one that is intimidated by the bread making process you can purchase the Italian bread. If you are in a group of OAMCookers, and someone in the group wants to make the bread for the group, that works great too. I LOVE making bread so I do it and have done it. This makes 2 loaves so one recipe can feed two families.
TEXAS SHEET CAKE
1 cup butter
1/4 cup cocoa powder
1 cup water
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
2 eggs beaten.
Frosting
1/2 cup butter
1/4 cup + 2 T milk
1 lb powdered sugar
1/4 cup cocoa
1 tsp vanilla
1 cup pecan pieces (optional)
COOKING DAY
Combine butter, cocoa, and water in a saucepan and bring to a boil. Remove from heat and cool slightly. Combine flour, sugar, baking soda, and salt in a mixing bowl. Add sour cream and beaten eggs. Add cocoa mixture and mix well. Pour into greased and floured 15 x 10 jellyroll pan. If you do not have this large size pan, you can also use 2 8 x 8 or 9 x 9 pans. (do not make this cake in a 9 x 13 pan - it will not turn out as well). Bake cake at 350 degrees for 20-25 minutes or until cake springs back when touched. Frost while still warm.
For frosting, place butter and milk in a medium saucepan and bring to a boil. Remove from heat and add powdered sugar, cocoa, vanilla, and nuts (if desired). Stir to mix well. Allow frosting to cool for approximately 5 minutes, stirring occasionally. Pour frosting evenly over warm cake and spread with knife. Allow to cool completely and cover cake with layer of plastic wrap and then heavy duty foil. Freeze.
SERVING DAY Allow cake to thaw, and serve. This cake is delicious after freezing. It will be very moist.
I, personally, like to make this cake a couple of days before the cooking day and get it in the freezer. With it only being my husband and I in our household, I bake it in the 8 x 8 pans...so I get a couple of cakes out of this recipe.
When I was doing the OAMC when my children were growing up, I did it alone. Now that my children are grown and have families of their own, I thought about starting it up again to do it with them and to help them with their meals. Also I get a bonus, and they do too, the bonus is bonding time between us. I must say that I'm a bit surprised that my daughters like it. My future daughter-in-law will be joining us for the first time this weekend. She has always had something else going on and hasn't been able to make it, but I do believe she is excited about it.
Friday night will be our shopping night. I will be going along with my future daughter-in-law to help her out and to get her going in the right direction. MMMmmm time for us to bond. How fun!
If you are wondering if this is more economical than your normal way of life. Let me have you do a test. Let's say you don't have a meal planned for Tuesday evening, and after a busy day at the office and running the kids to their activities you arrive home to wonder, and probably hear from the family, "what's for dinner?". After standing in front of your pantry or your refrigerator and not finding any "ideas" you decide to go to a fast food place or a pizza place. Here is the test I want you to take. Time yourself. From the time you leave your house to the time you return. Then..another evening, prepare a similar meal in the comfort of your own kitchen. Time yourself, from the time you start preparations to the time you are done clearing the table. Let me tell you....I've done this test. No contest......I can, with a little organization and knowledge, prepare the meal in less time or the same amount of time. And the money saved amazed me when I did this test. And I had the knowledge of knowing that the food is better for my family than the fatty, greasy foods from the fast food/pizza place. It might be a little more effort on your part, as far as planning and the labor of actually preparing the meal and the clean up, but if you get the family to join in, you get the bonus of FAMILY TIME and the children will learn some skills and to work together.
Okay...one meal we will preparing this weekend is PENNE IN CREAM SAUCE WITH SAUSAGE; ITALIAN BREAD; TEXAS SHEET CAKE.
The day before your cooking day you will want to do your prep work. After each of the recipes I will try to tell you what you should do for the prep work. This entails chopping onions, garlic, celery, etc. Grating the cheeses. Any recipe that calls for the meat to be cooked, you can cook it ahead also.
PENNE IN CREAM SAUCE WITH SAUSAGE
1 T butter
1 14.5 oz can diced tomatoes
1 T olive oil
1 cup whipping cream
2 cups sliced onion
1/2 cup chopped fresh parsley
2 1/2 tsp chopped garlic
Salt and pepper to taste
1 lb mild Italian sausage
1/2 lb hot Italian Sausage
2/3 cups dry white wine
1 cup grated Parmesan cheese*
1 lb mini penne pasta*
Melt the butter with the oil in large skillet over medium - high heat. Add the onion and garlic and saute until golden brown and tender, about 7 minutes. Add the sausage and saute until golden brown and cooked through, breaking up the sausage as it cooks, about 7 minutes. Drain any excess fat from the skillet.
Add the wine to the skillet with drained meat and boil until almost all the liquid has evaporated, about 2 minutes. Add the tomatoes with their juices and simmer 3 minutes. Add the cream and simmer until the sauce thickens slightly, about 5 minutes. Stir in parsley and season to taste with salt and pepper. Cool, package in a labeled 1-gallon freezer container, and freeze with 1 cup Parmesan cheese in a sandwich bag attached.
To serve, thaw the meat sauce and simmer for 10 minutes, stirring frequently. Meanwhile, cook the pasta in large pot of boiling, salted water until tender but still firm to bite.
Pour the sauce over the pasta and sprinkle with Parmesan cheese.
PREP DAY Slice the onions and chop the garlic. You could saute the onions and garlic and sausages and drain. Put in a container and refrigerate until the cooking day.
FREEZE I also freeze the pasta in a bag along with the cream sauce. I do NOT cook it prior, just freeze with the sauce. Then you have all of the ingredients together.
ITALIAN BREAD
2 pkgs yeast
3 T sugar
3 T shortening
3 cups warm water (110-115 degrees)
8 to 10 cups flour, divided
1 T salt
1 egg, beaten
melted butter
Dissolve yeast, sugar and shortening in water. Stir in 4 cups of flour, salt and egg; beat until smooth. Stir in enough remaining flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6 -8 minutes. Place in a greased bowl, turning once to grease top. Cover and allow to rise in warm place, punching dough down every 10 minutes for 1 hour. Then allow dough to rise for 1 additional hour, or until doubled. Punch dough down; let rest 10 minutes. Divide into two loaves. Slash tops and place on greased 9x5x3 loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees for about 45 minutes or until golden brown. Remove from the oven; cool on wire rack. Brush with melted butter.
To SERVE Thaw at room temperature. If wrapped in aluminum foil, heat at 300 degrees for 15 minutes. I have sliced them and put garlic butter on each slice and then wrap in foil and bake for the 15 minutes.
If you are one that is intimidated by the bread making process you can purchase the Italian bread. If you are in a group of OAMCookers, and someone in the group wants to make the bread for the group, that works great too. I LOVE making bread so I do it and have done it. This makes 2 loaves so one recipe can feed two families.
TEXAS SHEET CAKE
1 cup butter
1/4 cup cocoa powder
1 cup water
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
2 eggs beaten.
Frosting
1/2 cup butter
1/4 cup + 2 T milk
1 lb powdered sugar
1/4 cup cocoa
1 tsp vanilla
1 cup pecan pieces (optional)
COOKING DAY
Combine butter, cocoa, and water in a saucepan and bring to a boil. Remove from heat and cool slightly. Combine flour, sugar, baking soda, and salt in a mixing bowl. Add sour cream and beaten eggs. Add cocoa mixture and mix well. Pour into greased and floured 15 x 10 jellyroll pan. If you do not have this large size pan, you can also use 2 8 x 8 or 9 x 9 pans. (do not make this cake in a 9 x 13 pan - it will not turn out as well). Bake cake at 350 degrees for 20-25 minutes or until cake springs back when touched. Frost while still warm.
For frosting, place butter and milk in a medium saucepan and bring to a boil. Remove from heat and add powdered sugar, cocoa, vanilla, and nuts (if desired). Stir to mix well. Allow frosting to cool for approximately 5 minutes, stirring occasionally. Pour frosting evenly over warm cake and spread with knife. Allow to cool completely and cover cake with layer of plastic wrap and then heavy duty foil. Freeze.
SERVING DAY Allow cake to thaw, and serve. This cake is delicious after freezing. It will be very moist.
I, personally, like to make this cake a couple of days before the cooking day and get it in the freezer. With it only being my husband and I in our household, I bake it in the 8 x 8 pans...so I get a couple of cakes out of this recipe.
Friday, January 28, 2011
January 28th
This week, along with my blogging and working on recipes, I copied the recipes for our cooking day to give to each of us that is taking part. I find that it is easier if each of us can review the recipes and can visually see what we are creating. So I made 5 copies of each of the recipes.
I will, at some point, post some sides and desserts, not necessarily for OAMC. If I know other sides and desserts to go along with our main dishes, then that is easier too.
Tonight I'm going to post a recipe for a side of potatoes and for a quick dessert! Tried and tested and very good! I have used them both for years. So..on with it.
CRAZY CRUST CHERRY PIE
1 cup flour
1 tsp baking powder
3/4 cup water
1 egg
2 Tbsp sugar
1/2 tsp salt
2/3 cup oil
Combine ingredients. Mix at low speed. Spoon dough into large glass pie plate. (spread out) Place 1 can cherry pie filling in center. Bake at 425 degrees for 35 to 40 minutes. While baking the crust will raise and bake around the pan. Cherries will show in the middle.
PARMESAN POTATOES
6 medium potatoes
1/2 cup grated parmesan cheese
1/4 cup flour
1 tsp salt
1 tsp pepper
4 Tablespoons butter
Preheat oven to 350 degrees. Peel potatoes and cut each into 8 wedges. Put parmesan, flour, salt & pepper into bag, and shake. Put margarine in a 9 x 13 pan. Place in oven until margarine melts, remove and add coated potatoes. Bake 350 degrees for 30 minutes, turn potatoes over and bake 30 minutes more.
So, next Friday we will do our shopping for the cooking day on Saturday. After the shopping we will do the prep work. I will do my best to post pictures of the progress and the cooking day.
Please let me know what you think of this! I'm dying to know if it is all worth it.
I will, at some point, post some sides and desserts, not necessarily for OAMC. If I know other sides and desserts to go along with our main dishes, then that is easier too.
Tonight I'm going to post a recipe for a side of potatoes and for a quick dessert! Tried and tested and very good! I have used them both for years. So..on with it.
CRAZY CRUST CHERRY PIE
1 cup flour
1 tsp baking powder
3/4 cup water
1 egg
2 Tbsp sugar
1/2 tsp salt
2/3 cup oil
Combine ingredients. Mix at low speed. Spoon dough into large glass pie plate. (spread out) Place 1 can cherry pie filling in center. Bake at 425 degrees for 35 to 40 minutes. While baking the crust will raise and bake around the pan. Cherries will show in the middle.
PARMESAN POTATOES
6 medium potatoes
1/2 cup grated parmesan cheese
1/4 cup flour
1 tsp salt
1 tsp pepper
4 Tablespoons butter
Preheat oven to 350 degrees. Peel potatoes and cut each into 8 wedges. Put parmesan, flour, salt & pepper into bag, and shake. Put margarine in a 9 x 13 pan. Place in oven until margarine melts, remove and add coated potatoes. Bake 350 degrees for 30 minutes, turn potatoes over and bake 30 minutes more.
So, next Friday we will do our shopping for the cooking day on Saturday. After the shopping we will do the prep work. I will do my best to post pictures of the progress and the cooking day.
Please let me know what you think of this! I'm dying to know if it is all worth it.
Wednesday, January 26, 2011
more February OAMC recipes
Okay...here is the next installment of our Recipes for this month. First up is the Chile-Cheese Bake. I have used it as a side a few times, but with the eggs and cheese we kind of prefer it as a main dish. So use it however you want. It is yummy.
CHILI CHEESE BAKE
1 1 lb, 11 oz can mild whole green chiles
4 cups (16 oz) shredded Monterey Jack cheese
2 cups (8 oz) shredded sharp cheddar cheese, divided
5 large eggs
1/4 cup all purpose flour
1 1/3 cups milk
1/2 tsp salt
Pepper to taste
Dash Tabasco
Paprika
Treat a 13x9x2 inch baking dish with nonstick cooking spray.
Rinse the chiles, split them open lengthwise using kitchen shears, and remove the seeds. (Wash hands after handling and don't rub your eyes!) Dry and drain the chiles on paper towels. In the prepared baking dish, layer half the peppers, half the Monterey Jack cheese, and 1/2 cup of the cheddar cheese. Repeat the layers. Place 1 cup of cheddar cheese in a 1 quart freezer bag.
Blend the eggs, flour, milk, salt, pepper, and Tabasco sauce. Pour this mixture over top of the layers. Cover the dish with heavy-duty aluminum foil, label and freeze, with 1 cup cheddar cheese in the 1 quart freezer bag attached.
TO SERVE: Thaw. Preheat the oven to 325 degrees. Sprinkle the casserole with the cheddar cheese and paprika. Bake about 1 hour, or until firm. Cut in small squares and serve.
Serves 12.
I do freeze this is smaller containers for us since there is just my husband and I. If there will be others for the meal I can thaw more than one container.
Next up...CASHEW CHICKEN
2 boneless, skinless chicken breast halves, cubed
1 cup chopped onion
1 10 oz package frozen, chopped broccoli
1 7 oz can sliced mushrooms, drained
1 Tablespoon chicken bouillon
1/2 to 1 teaspoon ground ginger
3/4 cup cashews*
1/2 cup uncooked rice*
Combine the ingredients through the ginger in a bowl. Pour into a labeled 1 gallon greezer bag and freeze. Store the cashews in a labeled sandwich bag and attach to other bag.
TO SERVE thaw the ingredients. Transfer to a prepared, shallow 1 1/2 quart baking dish that has been treated with cooking spray. Stir in 1/2 cup cashews, and sprinkle the remaining ones on top. Cover and bake in a 375 degree oven for 45 to 55 minutes. Meanwhile cook the rice according to package directions. Serve the cashew chicken over the rice.
The day before your cooking day cube the 2 boneless skinless chicken breasts; cop the onion.
Serves 4
We love this dish. It is so easy and so tasty. Now for the dessert: FROZEN LEMON PIE
3/4 cup sugar
1 whole egg
2 egg yolks
1/2 t salt
1/4 cup lemon juice
1/2 tsp lemon zest
1 1/3 cups whipping cream
2 egg whites
graham cracker crust for 9 inch pie
SERVING DAY whipped cream
COOKING DAY
In a double boiler, mix together sugar, whole egg, egg yolks, salt, lemon juice, and lemon zest. Cook mixture over medium heat until thickened; remove from heat and allow to cool.
In a separate bowl, beat egg whites until stiff peaks form. In a second mixing bowl, beat whipping cream until it forms soft peaks. Fold egg whites and whipping cream into lemon filling mixture. Spread mixture into prepared graham cracker pie crust. Cover pie with plastic wrap, then foil, and freeze.
SERVING DAY
Allow pie to thaw slightly, slice, and serve with a dollop of whipped cream on top.
This pie is delicious. I have put the pie in the refrigerator at noon to serve at the evening meal...and it was too soft. I've also taken it out about an hour before the meal....too frozen. So, it can be a hit and miss. I'd rather have it too frozen than too thawed. either way it is delicious!
Okay...that's the second set of recipes for the cooking day.
Feel free to try the recipes and leave me some feedback. Let me know what you think of the blog and the recipes.
CHILI CHEESE BAKE
1 1 lb, 11 oz can mild whole green chiles
4 cups (16 oz) shredded Monterey Jack cheese
2 cups (8 oz) shredded sharp cheddar cheese, divided
5 large eggs
1/4 cup all purpose flour
1 1/3 cups milk
1/2 tsp salt
Pepper to taste
Dash Tabasco
Paprika
Treat a 13x9x2 inch baking dish with nonstick cooking spray.
Rinse the chiles, split them open lengthwise using kitchen shears, and remove the seeds. (Wash hands after handling and don't rub your eyes!) Dry and drain the chiles on paper towels. In the prepared baking dish, layer half the peppers, half the Monterey Jack cheese, and 1/2 cup of the cheddar cheese. Repeat the layers. Place 1 cup of cheddar cheese in a 1 quart freezer bag.
Blend the eggs, flour, milk, salt, pepper, and Tabasco sauce. Pour this mixture over top of the layers. Cover the dish with heavy-duty aluminum foil, label and freeze, with 1 cup cheddar cheese in the 1 quart freezer bag attached.
TO SERVE: Thaw. Preheat the oven to 325 degrees. Sprinkle the casserole with the cheddar cheese and paprika. Bake about 1 hour, or until firm. Cut in small squares and serve.
Serves 12.
I do freeze this is smaller containers for us since there is just my husband and I. If there will be others for the meal I can thaw more than one container.
Next up...CASHEW CHICKEN
2 boneless, skinless chicken breast halves, cubed
1 cup chopped onion
1 10 oz package frozen, chopped broccoli
1 7 oz can sliced mushrooms, drained
1 Tablespoon chicken bouillon
1/2 to 1 teaspoon ground ginger
3/4 cup cashews*
1/2 cup uncooked rice*
Combine the ingredients through the ginger in a bowl. Pour into a labeled 1 gallon greezer bag and freeze. Store the cashews in a labeled sandwich bag and attach to other bag.
TO SERVE thaw the ingredients. Transfer to a prepared, shallow 1 1/2 quart baking dish that has been treated with cooking spray. Stir in 1/2 cup cashews, and sprinkle the remaining ones on top. Cover and bake in a 375 degree oven for 45 to 55 minutes. Meanwhile cook the rice according to package directions. Serve the cashew chicken over the rice.
The day before your cooking day cube the 2 boneless skinless chicken breasts; cop the onion.
Serves 4
We love this dish. It is so easy and so tasty. Now for the dessert: FROZEN LEMON PIE
3/4 cup sugar
1 whole egg
2 egg yolks
1/2 t salt
1/4 cup lemon juice
1/2 tsp lemon zest
1 1/3 cups whipping cream
2 egg whites
graham cracker crust for 9 inch pie
SERVING DAY whipped cream
COOKING DAY
In a double boiler, mix together sugar, whole egg, egg yolks, salt, lemon juice, and lemon zest. Cook mixture over medium heat until thickened; remove from heat and allow to cool.
In a separate bowl, beat egg whites until stiff peaks form. In a second mixing bowl, beat whipping cream until it forms soft peaks. Fold egg whites and whipping cream into lemon filling mixture. Spread mixture into prepared graham cracker pie crust. Cover pie with plastic wrap, then foil, and freeze.
SERVING DAY
Allow pie to thaw slightly, slice, and serve with a dollop of whipped cream on top.
This pie is delicious. I have put the pie in the refrigerator at noon to serve at the evening meal...and it was too soft. I've also taken it out about an hour before the meal....too frozen. So, it can be a hit and miss. I'd rather have it too frozen than too thawed. either way it is delicious!
Okay...that's the second set of recipes for the cooking day.
Feel free to try the recipes and leave me some feedback. Let me know what you think of the blog and the recipes.
Tuesday, January 25, 2011
Sweet Mustard-Glazed Salmon Fillets
This is one recipe we will making on our next "cooking day". It is so very easy and YUMMY. Serves 4...so for us, I usually half the recipe or make the full recipe and have extra to last us. But usually I half the recipe for us. Make sure that you do NOT purchase the frozen Salmon Fillets...purchase the thawed "fresh" salmon in the meat section of your supermarket.
Sweet Mustard-Glazed Salmon Fillets
4 6 to 8 oz frozen salmont fillets
2 Tablespoons lemon juice
2 Tablespoons Dijon Mustard
2 Tablespoons brown sugar
1 tsp ground cumin
Salt and pepper to taste
Place the frozen salmon fillets in a 1 gallon freezer bag. Whisk together the next four ingredients and pour in a sandwich bag. Add the sandwich bag to the 1 gallon freezer bag. Label and freeze.
To serve, thaw the salmon and glaze. Preheat the oven to 400 degrees. Season both sides of salmon with salt and pepper. Place the salmon and glze in a 13x9x2 inch baking dish and turn the salmon to coat with the glaze. Bake until the fish flakes when forked, 10 to 15 minutes.
It is that easy. I have served it with a Broccoli Rice Casserole in the past.
Here is the recipe for that
4 cups fresh broccoli florets
1/2 cup butter, melted
1/4 cup onion, chopped
1 10 oz can crewam of mushroom soup
8 oz Velveeta cheese, cubed
1 cup cooked rice
Cooking Day
In a large, covered saucepan, cook broccoli in a small amount of boiling water for 6 - 8 minutes, until crisp tender. Drain well. In a large skillet, saute onion in melted butter over medium heat for 2-3 minutes. Add soup, then cheese, stirring until cheese is melted and well blended. Add broccoli and rice to soup mixture. Place in a lined 9 x 13 baking dish and freeze, using foil and plastic wrap method.
Serving Day
Unwrap, return to original baking dish, and thaw completely. Bake uncovered at 350 degrees for 25-30 minutes or until heated through.
End the meal with a wonderful dessert of Caramel Brownies.
4 1 oz squared unsweetened chocolate
3/4 cup butter
2 cups sugar
4 eggs
1 cup flour
14 oz bag caramels, unwrapped
1/3 cup heavy cream
2 cups pecans, chopped
12 oz chocolate chips
Yield 4 dozen brownies
Melt butter and chocolate in microwave or in a double boiler on stovetop. In a mixing bowl, combine sugar with melted chocolate and butter. Add eggs one at a time, beating well after each addition. Add flour and blend until well mixed. Spread half of the batter into a greased 9 x 13 baking pan or disposable foil pan. Bake in a 350 degree oven for 25 minutes. While first layer is baking, melt caramels and cream in microwave on high for 3 minutes. Blend with a spoon and add 1 cup of pecans. Once brownies are removed from oven, immediately spread caramel mixture on top of brownie layer. Sprinkle chocolate chips over caramel layer. Pour rest of batter on top of chocolate chip layer. Sprinkle with remaining pecans. Return brownies to oven and bake 30 more minutes. Cool brownies completely in pan. Cover with a layer of plastic wrap, then foil, and freeze.
Serving Day
Thaw completely. Enjoy!!
Add a vegetable or a salad and your meal is complete. I set out the food the night before. I put the rice broccoli in the oven first and then add the salmon 15 minutes into the baking of the rice dish. Then they should both come out at the same time and your meal will be hot and delicious.
My mouth is watering just writing about this meal. YUMMY.
Sweet Mustard-Glazed Salmon Fillets
4 6 to 8 oz frozen salmont fillets
2 Tablespoons lemon juice
2 Tablespoons Dijon Mustard
2 Tablespoons brown sugar
1 tsp ground cumin
Salt and pepper to taste
Place the frozen salmon fillets in a 1 gallon freezer bag. Whisk together the next four ingredients and pour in a sandwich bag. Add the sandwich bag to the 1 gallon freezer bag. Label and freeze.
To serve, thaw the salmon and glaze. Preheat the oven to 400 degrees. Season both sides of salmon with salt and pepper. Place the salmon and glze in a 13x9x2 inch baking dish and turn the salmon to coat with the glaze. Bake until the fish flakes when forked, 10 to 15 minutes.
It is that easy. I have served it with a Broccoli Rice Casserole in the past.
Here is the recipe for that
4 cups fresh broccoli florets
1/2 cup butter, melted
1/4 cup onion, chopped
1 10 oz can crewam of mushroom soup
8 oz Velveeta cheese, cubed
1 cup cooked rice
Cooking Day
In a large, covered saucepan, cook broccoli in a small amount of boiling water for 6 - 8 minutes, until crisp tender. Drain well. In a large skillet, saute onion in melted butter over medium heat for 2-3 minutes. Add soup, then cheese, stirring until cheese is melted and well blended. Add broccoli and rice to soup mixture. Place in a lined 9 x 13 baking dish and freeze, using foil and plastic wrap method.
Serving Day
Unwrap, return to original baking dish, and thaw completely. Bake uncovered at 350 degrees for 25-30 minutes or until heated through.
End the meal with a wonderful dessert of Caramel Brownies.
4 1 oz squared unsweetened chocolate
3/4 cup butter
2 cups sugar
4 eggs
1 cup flour
14 oz bag caramels, unwrapped
1/3 cup heavy cream
2 cups pecans, chopped
12 oz chocolate chips
Yield 4 dozen brownies
Melt butter and chocolate in microwave or in a double boiler on stovetop. In a mixing bowl, combine sugar with melted chocolate and butter. Add eggs one at a time, beating well after each addition. Add flour and blend until well mixed. Spread half of the batter into a greased 9 x 13 baking pan or disposable foil pan. Bake in a 350 degree oven for 25 minutes. While first layer is baking, melt caramels and cream in microwave on high for 3 minutes. Blend with a spoon and add 1 cup of pecans. Once brownies are removed from oven, immediately spread caramel mixture on top of brownie layer. Sprinkle chocolate chips over caramel layer. Pour rest of batter on top of chocolate chip layer. Sprinkle with remaining pecans. Return brownies to oven and bake 30 more minutes. Cool brownies completely in pan. Cover with a layer of plastic wrap, then foil, and freeze.
Serving Day
Thaw completely. Enjoy!!
Add a vegetable or a salad and your meal is complete. I set out the food the night before. I put the rice broccoli in the oven first and then add the salmon 15 minutes into the baking of the rice dish. Then they should both come out at the same time and your meal will be hot and delicious.
My mouth is watering just writing about this meal. YUMMY.
Monday, January 24, 2011
Cashew Chicken
Cashew Chicken
2 boneless, skinless chicken breast halves, cubed
1 cup chopped onion
1 10 oz package frozen, chopped broccoli
1 7 oz can sliced mushrooms, drained
1 Tablespoon chicken bouillon
1/2 to 1 teaspoon ground ginger
3/4 cup cashews*
1/2 cup uncooked rice*
Combine the ingredients through the ginger in a bowl. Pour into a labeled 1 gallon freezer bag and freeze. Store the cashews in a labeled sandwich bag and attach to other bag.
To serve, thaw the ingredients. Transfer to a prepared, shallow 1 1/2 quart baking dish that has been treated with gluten-free cooking spray. Stir in 1/2 cup cashews, and sprinkle the remaining ones on top. Cover and bake in a 375 degree oven for 45 to 55 minutes. Meanwhile cook the rice according to package directions. Serve the cashew chicken over the rice.
The day prior to the cooking day, Cube 2 boneless, skinless chicken breasts; chop 1 cup onion.
2 boneless, skinless chicken breast halves, cubed
1 cup chopped onion
1 10 oz package frozen, chopped broccoli
1 7 oz can sliced mushrooms, drained
1 Tablespoon chicken bouillon
1/2 to 1 teaspoon ground ginger
3/4 cup cashews*
1/2 cup uncooked rice*
Combine the ingredients through the ginger in a bowl. Pour into a labeled 1 gallon freezer bag and freeze. Store the cashews in a labeled sandwich bag and attach to other bag.
To serve, thaw the ingredients. Transfer to a prepared, shallow 1 1/2 quart baking dish that has been treated with gluten-free cooking spray. Stir in 1/2 cup cashews, and sprinkle the remaining ones on top. Cover and bake in a 375 degree oven for 45 to 55 minutes. Meanwhile cook the rice according to package directions. Serve the cashew chicken over the rice.
The day prior to the cooking day, Cube 2 boneless, skinless chicken breasts; chop 1 cup onion.
Crazy Crust Pizza
Crazy Crust Pizza
1 1/2 lbs ground beef or sausage
or 1 lb thinly sliced pepperoni
BATTER:
1 cup flour
1 tsp salt
1/8 tsp pepper
1 tsp oregano
2 eggs
2/3 cup milk
TOPPING:
Meat mixture
1/4 cup chopped onion
1 4 oz can drained mushroom pieces
1 cup pizza sauce **
1 cup shredded Mozzarella cheese
In medium skillet, brown ground beef. Drain well. Lightly grease & dust with flour 12" or 14 " pizza pan. Prepare batter. Pour batter into pan, tilting so batter covers bottom. Arrange topping of meat, onion, and mushrooms over batter.
Bake on low rack of oven at 425 degrees for 25 - 30 minutes. Remove from oven; drizzle with pizza sauce & sprinkle with cheese. Return to oven for 10-15 minutes.
**Pizza sauce:
1 8 oz can tomato saiuce
1-2 tsp leaf oregano
1 tsp pepper.
or 1 lb thinly sliced pepperoni
BATTER:
1 cup flour
1 tsp salt
1/8 tsp pepper
1 tsp oregano
2 eggs
2/3 cup milk
TOPPING:
Meat mixture
1/4 cup chopped onion
1 4 oz can drained mushroom pieces
1 cup pizza sauce **
1 cup shredded Mozzarella cheese
In medium skillet, brown ground beef. Drain well. Lightly grease & dust with flour 12" or 14 " pizza pan. Prepare batter. Pour batter into pan, tilting so batter covers bottom. Arrange topping of meat, onion, and mushrooms over batter.
Bake on low rack of oven at 425 degrees for 25 - 30 minutes. Remove from oven; drizzle with pizza sauce & sprinkle with cheese. Return to oven for 10-15 minutes.
**Pizza sauce:
1 8 oz can tomato saiuce
1-2 tsp leaf oregano
1 tsp pepper.
Sunday, January 23, 2011
February Menu
Okay..please bare with me as I am new to the blogging scene. I'm hoping to post the menu, some hints, and some of the recipes. But I'm afraid it will make the page too long...so we will see how this works. So bare with me as there may be changes on and off. So...here we go.
This is the menu for our February OAMC day.
Salmon
Chile cheese bake
Sour Cream Chicken
Creamy Chicken Enchiladas
Adobe Chicken
Penne in Cream Sauce with Sausage
Cashew Chicken
Homemade Baked Beans
Four Corners Refried Beans
Broccoli Rice Casserole
Caramel Brownies
Frozen Lemon Pie
Texas Sheet Cake
I try to make the breads for the meals and share with the family.
A sample of my own personal one meal. Sour Cream Chicken/Homemade Baked Beans/corn/Caramel Brownies! possibly either a jello salad or a tossed salad too.
So there you have it. I have also posted a recipe on the side menu...hopefully it came through.
This is the menu for our February OAMC day.
Salmon
Chile cheese bake
Sour Cream Chicken
Creamy Chicken Enchiladas
Adobe Chicken
Penne in Cream Sauce with Sausage
Cashew Chicken
Homemade Baked Beans
Four Corners Refried Beans
Broccoli Rice Casserole
Caramel Brownies
Frozen Lemon Pie
Texas Sheet Cake
I try to make the breads for the meals and share with the family.
A sample of my own personal one meal. Sour Cream Chicken/Homemade Baked Beans/corn/Caramel Brownies! possibly either a jello salad or a tossed salad too.
So there you have it. I have also posted a recipe on the side menu...hopefully it came through.
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