What to make in bulk & freeze

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Marion

Thu, May 07 2009, 4:41 am

Anything you can buy in the frozen section freezes well. In the Chinese stir fry mix here there are bean sprouts, onion, celery, carrot, red pepper, mushrooms. In my "stir fry" mix I have green, yellow, and red pepper, celery, carrot. Onion I always have on hand and can throw in fresh. Mushrooms I usually have in a can and can decide to add or not. My goal in doing this is really just to make sure that all those gorgeous veggies don't go bad before I get around to using them, and it cuts down my prep time if I pre-chop & freeze.

mo5

Thu, May 07 2009, 5:27 am

CuteGirl613 wrote:

mo5 what is your matbucha recipe?

I adjust all quantities to convenience and taste.

Here is the official recipe
20-25 tomatoes
2+ green/red Peppers
5 cloves of garlic crushed
1-2 chili peppers

Sauce
½ - ¾ cup olive oil
1 tablespoon paprika
1 tsp turmeric
Salt and pepper to taste
2 tsp sugar

Peel tomatoes and cook for 1 hour.
Roast peppers on high heat and then peel and dice
And garlic to tomatoes plus peppers
Then add sauce cook on low heat until it becomes thick.

I use much less oil, skip the tumeric and the salt.
I also puree the tomatoes lightly with a bar mixer after they are cooking for a while, it speeds up the process.

This recipe is the first one that has worked for me on a regular basis.

PS Last Friday night, I put the matbucha on a warmish spot on my blech for the Fri meal, it was delicious.

mo5

Thu, May 07 2009, 5:34 am

LeoRafi wrote:

how do you freeze egged and bread shnitzel...do you fry/ bake it first? do you store it in a ziplock or a container?

Tastes better if frozen just breaded/egged. freezec in flat layers with baking paper in between, otherwise it will stick.
I find it's great to have in my freezer as an extra. take out, defrosts quickly and fry/bake. instant mains. (if not fully defrosted, just fry on low heat with not too much oil)

Mrs Bissli

Thu, May 07 2009, 7:27 am

I work AND I hate to waste food, ergo lots of frozen stuff in our home.
But I prefer not to cook foods that don't taste as good once frozen.

I do shepards pie, meatballs (I cook and freze in sauce, that way they don't
dry out much during reheating), schnitzels (freeze mine after baking with a bit
of oil spray), fish fingers (ditto), macaroni and cheese. Also pizza doughs
already shaped into small individual disks (but no topping/sauce).

For vegetables, I prefer to make them into soup (pureed "cream of xyz" style).
Or chop mix of onions/courgettes/red peppers/carrots, sautee first and freeze
in small potions (good for adding into casseroles, pasta, meatballs, shepards pie).

I also puree cheap fruits when it's in season (strawberries, raspberries), or make
apple sauce in batches.

EM: fried gefilte fish balls are standard kiddush item here. Not egged/breaded,
just form chopped fish into walnut size balls and fry (either shallow or deep)
till its brown. Can be served cold.

chocolate moose: it's easier to make fried rice from frozen rice as it sticks less.

chocolate moose

Thu, May 07 2009, 10:32 am

Marion wrote:

Anything you can buy in the frozen section freezes well.

I see sushi there. That has to be disgusting !!!!

ra_mom

Thu, May 07 2009, 10:49 am

Shalshelet wrote:

The cookbook "healthy helpings" tells you which of their recipes freeze and/or reheat well. I usually like to freeze raw chicken that has been already prepared for the oven. One of them is a chicken/rice/mushroom bake dish. that way, I just take it out, defrost - if necessary, and pop it in the oven. I also freeze cookies, cakes, kugels (milchig and vegetable), soups, already cooked ground meat (ie. meatloaf, meatballs, etc.)

How do you defrost/bake your ready cooked meatloaf?

CuteGirl613

Wed, May 20 2009, 10:16 pm

mo5: Thanx for the recipe. I'll let you know how it comes out.

gottago

Wed, Jun 03 2009, 2:42 pm

I just went to a cooking show by Suzie Fishbein and she said that her mother freezes EVERYTHING! She told this crazy story of her mother making cholent for Rosh Hashana and freezing and when she was emptying her freezer to go to florida in middle of the winter, she found the cholent, packed it up and serve it in florida!
If its good enough for suzie, it's good enough for me!

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