Freezable side dishes for a crowd

ra_mom

Wed, Sep 13 2017, 11:35 am

If you want to freeze rice, use Uncle Ben's long grain white rice only. Once cooked, rinse and drain well and make sure each grain is separate. Drizzle and toss with a dropog oil. Freeze.
Saute diced vegetables of your choice and freeze separately.
Once thawed mix both together and heat through ALL the way, as is steaming hot, before serving.

Last edited by ra_mom on Wed, Sep 13 2017, 11:36 am; edited 1 time in total

ra_mom

Wed, Sep 13 2017, 1:12 pm

smile12345 wrote:

Can you post the recipe for this?

Thanks!

Cabbage & Noodles

12 oz. bow tie noodles, cooked and drained
3 - 4 Tbsp oil
16 oz. shredded cabbage
2 - 4 Tbsp sugar
1 - 3 tsp salt
1/4 tsp coarse black pepper

Saute cabbage in a covered frying pan over a super low flame for one hour.
Season with sugar, salt and pepper.
Toss with noodles. Adjust seasoning as needed.

smile12345

Wed, Sep 13 2017, 2:36 pm

ra_mom wrote:

Thanks! Can always count on you for good recipes!

amother

Denim

Thu, Sep 14 2017, 12:38 pm

If you want a veggie dish, ratatouille freezes well and the recipe multiplies easily.

2 Spanish onions
2 green peppers
2 medium eggplants
8 small zucchini
28 oz can plum tomatoes
1/4 cup brown sugar
Salt and pepper to taste

Optional topping:
1 cup breadcrumbs
1 stick margarine (or use oil and much less)
2 cloves minced garlic
Ground almonds or Parmesan cheese to taste

Dice all the veggies. In a large pot, heat a decent amount of oil and then saute the veggies until softened. Add the tomatoes, brown sugar, and spices. Cook until tender and much of the liquid has evaporated (don't cover pot) for approximately 45 minutes, stirring occasionally. If you're going to add the topping then pour the ratatouille into a greased 9 x 13 pan and sprinkle the topping on top. Bake at 350° for 30 minutes.

Notes:
I always double the recipe and I find the cooking time is longer.
I add more seasoning because we prefer it, but you can taste and see what your family would like.
The topping is fancier if being served to company but makes the dish more fattening so I often leave it off for just family.
If you want to make the topping then it's best made fresh. Freeze the ratatouille mixture in plastic containers or ziplocks rather than foil pans because it's best served reheated in a pot so it's not so liquidy. Once you heat it through then pour it into a pan and add the topping and bake.

ra_mom

Thu, Sep 14 2017, 1:27 pm

amother wrote:

Do you freeze the cabbage and noodles dish together? Or do you just freeze the cabbage?

I freeze separately. I know others who freeze together.
If you use egg noodles (like from Chuster) they will freeze well. Pasta bow ties will not freeze the same way at all. Same with orzo.

thunderstorm

Thu, Sep 14 2017, 6:02 pm

Vegetable turnovers with mushroom sauce.

3" frozen flakey/puff pastry dough squares

Filling:
Onions diced
Red pepper diced
Frozen chopped broccoli
Frozen veggie mix
Sauté in oil until soft
Add flavored bread crumbs
Stir, using a hand blender , blend the veggie mix while in pan , the mixture doesn't very need to be fully blended
Add an egg
Spices and salt to taste
Fill each square with a tablespoon of veggie filling , fold and pinch to form triangles.
Brush with egg wash and sesame seeds
Bake at 350 degrees for about 30 min. Or until golden brown.
Serve with mushroom sauce drizzled over turnovers.

Freezes well. Mushroom sauce freeze separately.