​5 Great Meals to Make Ahead and Freeze

Sometimes there's just no extra time to cook up a complicated meal, so having ones already prepared to eat can be incredibly convenient in a pinch. Check out "​5 Great Meals to Make Ahead and Freeze" to make sure that you'll always have something to chow down on even if you're in a time pinch.

Soups

While I grew up eating canned soup, that’s not been the case for my kids. The canned variety is generally oversalted, oversweetened, and overpriced. Since it’s so easy to make my own, there’s really no reason not to.

I regularly prepare our favorite soups, sometimes two or three varieties at a time, and freeze them in family- and individually-sized portions. It’s super easy to grab a few different pints of soup from the freezer for a quick lunch or supper. They pack well to work as well to reheat in the microwave.

Soups are great to pack on vacation, send to college with your child, or fill the freezer of a new mom or aging parent. Soup is good food. Particularly if you make it ahead of time and stash it in the freezer.

Favorite recipes:

• Cheddar Cheese Soup with Zucchini, Broccoli, and Carrots
• Jalapeño Chili
• Roasted Vegetable Soup with Fresh Oregano

Casseroles

Casseroles are an ultimate comfort food. It speaks my husband’s love language to pull a pan of enchiladas out of the oven. For my kids, it’s my famous Chicken Pot Pie or Lawnmower Taco. It’s even easier to treat their tastebuds when I’ve made a bulk batch of these and stashed them in the deep freeze.

Consider your favorite lasagna, enchilada, quiche, egg bake, or other casserole. Next time you prep it, make two (or more) and freeze the extras. It really doesn't take that much more time, but you'll reap the rewards later.

Favorite recipes:

• Chicken Pot Pie
• Cheese Enchiladas
• Lawnmower Taco

Marinated or Cooked Chicken

Boneless, skinless chicken breast is one of the most economical proteins here on the West Coast where it’s regularly less than $2/pound. I snatch up big flats of chicken and do one of two things: I package trimmed breast fillets with marinade in a ziptop freezer bag, or I cook it up by poaching or grilling and then I freeze the cooked results.

The fruit of my labor is an easy, ready-to go protein. I can thaw the marinated chicken in the fridge overnight and have it ready to throw on the grill at dinnertime. I can thaw the cooked chicken and toss it into salads, stir it into soups, or tuck it into sandwiches.

Favorite recipes:

• Salsa Verde Chicken
• Dijon Chicken
• Pulled Chicken

Taco and Burrito Fillings

We’ve always been big taco and burrito fans, so it makes sense to keep the fillings on hand for quick and easy suppers. By cooking up bulk batches of seasoned taco meat, pinto beans, or carnitas, I’ve got the makings of many a great dinner. Since these items are already cooked, I can quickly thaw and reheat, lay out tortillas, taco shells, chips, rice or even fried potatoes, and an array of toppings, and dinner is served before I can make a run for the border.

Favorite recipes:

• Salsa Verde Beef
• Seasoned Taco Meat
• Slowcooker Carnitas

Apple Pie

Apple pie is a meal, right? Well, at our house it is, at least on the first day of school when I serve apple pie for breakfast. While it may not be your typical "meal," it sure is nice to have a stash of pies in the freezer.

Every fall, I prep as many pies as I can and store them in our big freezer. This allows me to surprise my family with a fresh-baked pie on cold fall evenings. It takes the load off my Thanksgiving Day prep work since I only need to slide them into the oven on Wednesday night. And it brings a comfort and a touch of sweetness to savor the flavors of fall throughout the cold winter months.

Favorite recipes:

• Slab Apple Pie
• Nanna’s Apple Pie

When I’ve got my freezer stocked with these five of my favorite things, all’s right with the world. I can surprise my family with their favorite foods. I can pull a quick dinner off in less time than it would take me to find my car keys and latch some car seats. I can rest a little easier, knowing that if other plans don’t go my way, at least dinner will.

Check out Jessica's book on freezer meals

→ Not Your Mother’s Make-Ahead and Freeze Cookbook

Visit Jessica's family cooking blog:

→ Good Cheap Eats

(Images: Jessica Fisher)

Original Article Here: http://www.thekitchn.com/5-great-meals-to-make-ahead-and-freeze-193994

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10 Food Vines That Are Actually Helpful

If you haven't heard of Vine, then consider this post an introduction to the world of six-second videos! If you have, you should still check out "10 Food Vines That Are Actually Helpful" explaining things like how to make pretzel bites, lattice pie crusts, and more!

As far as I can tell, there are two types of "good" food Vines: those that are funny or strange, and those that are actually helpful. The helpful ones are usually recipes or tutorials, like how to make a pie lattice crust. In order to create a successful helpful food Vine, there are a couple things to keep in mind:

The first is that it should be very simple; if it's a recipe, it shouldn't have a lot of ingredients, and if it's a tutorial, it shouldn't have a lot of steps. A six second video shouldn't be the place to show off your culinary prowess. The second thing to keep in mind is that if possible, try to write what the ingredients/steps are or say them in the Vine. This will make the video clear.

Something that doesn't matter compared to normal food video and photography is that the Vine really doesn't need to look pleasing or appetizing. Nobody is going to Vine for beautiful food photos, although stop motion Vines are definitely a bonus. 

Here are a few examples of some successful, helpful food vines: 

1. Lattice Pie Crust (First Video, Above) - Tuuva Harjanne

2. How To Clean Your Grill - Bon Appétit - That's vegetable oil they're putting on that paper towel BTW.

3. Mushroom Burger - David Finley - Looks easy, doesn't it?

4. Rolo Pretzel Bites - AnnaBeth McGovern - Simple recipe, perfect for Vine.

5. Tzatziki Sauce - DFry DealiciousCooking 

6. Waterloo Cocktail - Chris Perez - I love that Perez lets us know the ingredients and amounts used in the description of the Vine.

7. Pretzel Folding - Wee Eats 

8. Chicken, Corn, Green Beans - Maranda Orth 

9. Nutella Filled Cookies - Graham Tan

10. 6 Second Green Dream Smoothie - HealthyBatch - Smoothie Vines are probably my favorite types of instructional Vines. All you really need to see are the ingredients.

Previously → 10 Crazy Food Vines You Need to See

(Videos: As Linked)

Original Article Here: http://www.thekitchn.com/10-cooking-vines-that-are-actually-helpful-193709

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Recipe: Kimchi Pancakes (Kimchijeon)

Feeling like trying something out of the everyday? How about pancakes? No, not your usually pancakes, Kimchi Pancakes! Check out "Recipe: Kimchi Pancakes (Kimchijeon)" below and try something new and interesting!

Kimchi Pancakes (Kimchijeon)

Makes 4 pancakes

1 cup cabbage kimchi
1/4 cup all-purpose flour
1/4 cup rice flour
1/2 teaspoon kosher salt
2 scallions, finely chopped
Vegetable oil for frying (I like using grape seed oil)

To serve
Yangnyeomjang or easy dipping sauce (see Recipe Notes)

Drain the kimchi, reserving the juice. Measure the juice and top off with water if necessary to make 1/2 cup liquid. Coarsely chop the kimchi. 

In a large bowl, mix together the all-purpose flour, rice flour, salt, and kimchi juice/water. Let stand for 10 minutes. Stir in the chopped kimchi and scallions.

Heat a large skillet over medium-high heat. Add a tablespoon of oil and swirl to coat the bottom of the skillet. For each pancake, add 1/4 of the mixture to the skillet and spread it out with the back of a spoon to make a pancake about 5 inches in diameter. Cook for about 2 minutes until the bottom is crispy and golden. Flip over and cook until the other side is crispy and golden, about 2 minutes more. Remove from skillet and drain on towels. (Work in batches and add more oil to the pan as necessary.) 

Serve the pancakes warm or at room temperature with dipping sauce on the side. 

Recipe Notes

• Vegan version: Be sure to use fish- and shrimp-free kimchi. This kimchi recipeis vegan, and Trader Joe's also sells vegan kimchi. 
• Gluten-free version: Substitute sorghum flour or your favorite GF flour blend for all-purpose flour. For the dipping sauce, use wheat-free tamari or Bragg's liquid aminos. 
• Easy dipping sauce: Combine 2 tablespoons soy sauce, 1/2 teaspoon rice vinegar, and 1/2 teaspoon toasted sesame oil. Garnish with toasted sesame seeds, if desired. 

(Images: Emily Ho)

Original Article Here: http://www.thekitchn.com/recipe-kimchi-pancakes-recipes-from-the-kitchn-193437

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How To Freeze Fresh Summer Fruit

Getting fresh summer fruit in your diet is not only great for you, but great tasting! Unfortunately, that fruit doesn't tend to stay ripe very long. One easy solution is to freeze it, and boost its longevity many times over. Check out "How To Freeze Fresh Summer Fruit" below!

How To Freeze Fresh Summer Fruit

What You Need

Ingredients
Any amount of ripe fruit

Equipment
Baking sheet
Parchment paper
Freezer
Freezer bags or containers
Spatula

Instructions

1. Wash and dry the fruit: Rinse the fruit under cool running water, using a bit of soap or fruit wash if you prefer. Lay the fruit on a single layer on a clean dish towel and allow to dry. The fruit needs to be completely dry before freezing or the fruit will quickly develop freezer burn.
   
2. Slice the fruit: In general, prepare the fruit the way you expect to be using it. If you will be using the fruit in a pie, slice it into chunks or wedges. If you will be blending it into smoothies, roughly chop. Here is a general guide for the most common kinds of fruits:
   
   • Apples and Pears: Core and cut into slices or chunks. Peels can be left on or removed as preferred.
   • Peaches, Nectarines, Plums and other Stone Fruit: Remove the pits and cut into slices or chunks. Peels can be left on or removed as preferred.
   • Cherries: Remove the pits and stems from all the fruits. Leave whole or slice in half.
   • Blueberries, Raspberries, and other Berries: Berries can be left whole
   • Strawberries: Hull the strawberries and cut into chunks or slices as preferred
   • Melons: Remove the rinds and slice into chunks or use a melon baller to scoop rounds.
   
3. Arrange the fruit on a baking sheet: Line a baking sheet with parchment, then arrange the fruit in a single layer on top. It's ok if the fruits are touching slightly, but avoid layering or overlapping the fruits. This allows the fruits to freeze individually, making them easier to store and, eventually, use.
   
4. Freeze until the fruits are solid: Clear some space in your freezer and slide the tray of fruit inside. Freeze until the fruits are solid, about 4 hours. You can leave the fruits overnight, but be sure to package them within a day or two or they will start to develop freezer burn.
   
5. Label the freezer containers: When ready to pack the fruit, label your freezer bags or other containers with the name of the fruit and the amount. This makes it easier to find the fruit you want (and identify similar-looking fruits!) and pull out the specific quantity that you need.
   
6. Pack the fruits into freezer containers: Once the fruits have frozen solid, pack them into freezer containers. Lift the edges of the parchment to dislodge sticky fruits and use a spatula to transfer the fruits to the freezer container. Avoid touching the fruit as it will start to thaw quickly. Seal tightly, pressing out as much air as possible, and return the fruit to the freezer.
   
7. Freeze fruit for up to 3 months: Fruits will keep for several months — at least 3 months and sometimes longer — before starting to develop ice crystals and freezer burn. There is usually no need to thaw the fruit before using it.

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(Images: Emma Christensen)

Original Article Here: http://bit.ly/19IhcAG

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How To Make Hummus from Scratch

Love hummus? Ever tried making it yourself? It's much more than just chickpeas put through a food processor. Lots of little flourishes can make the difference between brilliant and bland! Check out "How To Make Hummus from Scratch" below and find something to dip in it!

How to Make Hummus

Makes about 2 cups

What You Need

Ingredients
1 (15-ounce) can chickpeas (roughly 2 cups drained, cooked chickpeas)
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
1 1/2 tablespoons lemon juice (from 1/2 lemon), plus more to taste
1 small clove of garlic, roughly chopped
1 teaspoon salt
1/2 teaspoon finely ground black pepper
To serve: pita wedges, pita chips, raw sliced vegetables

Tools
A food processor or blender

Instructions

1. Drain and rinse the chickpeas: Drain the chickpeas into a strainer and rinse under cool running water. If time and patience allows, pinch the skins from each of the chickpeas; this will make your hummus smoother.

2. Combine all ingredients in the food processor: Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor or blender.

3. Blend hummus until smooth: Process the hummus continuously until it becomes very smooth, 1 to 2 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.

4. Taste and adjust seasonings: Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you'd like, add more lemon juice or olive oil to thin it out and make the hummus creamier.

5. Transfer to a bowl and serve: Scrape the hummus into a bowl and serve with pita chips or raw vegetables. Hummus will also keep for up to a week in a sealed container in the refrigerator.

Hummus Variations: 

• For even tastier and more authentic hummus, try cooking your own chickpeas from scratch: How to Cook Beans on the Stovetop• Add 1 to 3 teaspoons of spices for more flavor, like cumin, sumac, harissa, or smoked paprika.
• Drizzle a little pomegranate molasses or sprinkle a pinch of sumac on top.
• For a roasted vegetable hummus, blend in 1 cup of roasted vegetables such as eggplant, zucchini, bell peppers, or garlic.
• For an olive hummus, fold in 3/4 cup of chopped green or black olives.
• For a nutty hummus, blend in some lightly toasted walnuts, almonds, or pine nuts.
• For a more lemony hummus, add 1/4 cup of chopped preserved lemons.

Want more smart tutorials for getting things done around the home?
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This post and recipe have been updated. Originally published 02/03/10.

(Images: Emma Christensen)

Original Article Here: http://bit.ly/1527reH

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Recipe: Best-Ever Veggie Burgers

If you're a vegetarian, or just don't feel like dealing for raw meat, but are craving a hot and tasty burger we've got a recipe for you! These "Recipe: Best-Ever Veggie Burgers" are made with beets and beans, not beef. Check them out below, and let us know how they turn out!

Best-Ever Beet and Bean Burgers

Inspired by the veggie burgers at Northstar Cafe in Columbus, Ohio
Makes about 6 burgers

3 large red beets (about 1 pound)
1/2 cup brown rice
1 medium yellow onion, diced small
3-4 cloves garlic, minced
1/4 cup cider vinegar
1/4 cup old-fashioned rolled oats (gluten-free, if necessary)
2 (15.5-ounce) cans black beans
1/4 cup prunes, chopped into small pieces.
1 tablespoon extra-virgin olive oil
1 tablespoon smoked paprika
2 teaspoons brown mustard
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried thyme
1 large egg (optional for non-vegan burgers)
Salt and pepper

To serve:
Thin slices of provolone or monterey jack cheese (optional for non-vegan burgers)
6 hamburger buns

Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.

Meanwhile, bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.

Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking is ok, but if it seems that the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.

Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.

Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.

Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets. (You can also do this over a bowl and save the beet juice for another purpose.) 

Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using), and mix until you no longer see any dry oatmeal or egg.

Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.

When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with 6 large patties.

Heat a cast-iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer a flick of water evaporates on contact, the pan is ready.

Transfer the patties to the pan. Cook as many as will fit without crowding; I normally cook 3 patties at a time in my 10-inch cast iron skillet.

Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through. If you're adding cheese, lay a slice over the burgers in the last minute of cooking.

Serve the veggie burgers on soft burger buns or lightly toasted sandwich bread along with some fresh greens.

Recipe Notes:

• Freezing Burgers: Burgers can be frozen raw or cooked. Wrap each burger individually in plastic or between sheets of parchment paper, and freeze. Raw burgers are best if thawed in the fridge overnight before cooking. Cooked burgers can be reheated in the oven, a toaster oven, or the microwave.

• Grilling Burgers: While I haven't had a chance to try grilling these burgers, they are firm enough to do well on a grill, particularly if you cook them in a grill pan or other device. You may also want to add an egg to the mix to help the burgers hold together better.

• Making Your Own Beans: Northstar makes their own black beans for their burgers. If you would like to do this, try cooking your beans with an onion, a clove or two of garlic, and some dried ancho or chipotle chile peppers for extra flavor.

This post and recipe have been updated. Originally published 10/13/2009.

(Image: Emma Christensen for the Kitchn)

Original Article Here: http://bit.ly/1dSIQZc

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Weeknight Recipe: Shrimp & Avocado Summer Salad Rolls

Here's a quick and clever recipes for a weeknight dinner. If seafood and crunchy greenery makes your mouth water, then this recipe's for you! Check out "Weeknight Recipe: Shrimp & Avocado Summer Salad Rolls" below!

Shrimp and Avocado Summer Salad Rolls

Makes 4 rolls, serves 2

For the rolls:
12-15 medium shrimp (about 1/2 pound), peeled, deveined and tails removed
2 teaspoons grapeseed or other flavorless oil
1/8 teaspoon salt
4 rice paper wrappers (or more, if needed)
1 avocado, halved, pit removed and cut into 12 slices
8 sprigs cilantro
4 cups shredded romaine (about 1 head)

For the dressing:
2 tablespoons tahini
2 teaspoons yellow miso paste
2 tablespoons lemon juice
2 tablespoons warm water
1/2 - 1 teaspoon sambal oelek, or more to taste (optional)

To cook the shrimp, preheat the oven to 400°F. Toss the shrimp with the oil and sprinkle with salt. Lay the shrimp on a baking sheet in a single layer. Roast for 5 to 8 minutes, until the shrimp are pink and cooked through. Remove from baking sheet and let cool.

Meanwhile, make the dressing by mixing the tahini and miso in a small bowl. Slowly whisk in the lemon juice and water until a smooth dressing forms. Add sambal oelek for some spiciness, if desired.

To assemble rolls, fill a large pie plate or other shallow dish large enough to fit the rice paper wrappers with warm water. Arrange the shrimp, avocado, cilantro and lettuce in bowls or plates around a damp cutting board, with the rice paper wrappers and soaking water nearby. 

Submerge a wrapper in the water and let sit until it is no longer stiff, but not so soft that it immediately folds onto itself, about 20 to 30 seconds. Place the softened wrapper on the cutting board. Arrange 3 shrimp in a row in the middle of the wrapper, followed by 3 pieces of avocado, 2 sprigs of cilantro and about 1 cup of lettuce. Fold in the two sides of the wrapper, then roll the wrapper around the filling, trying to compress the lettuce as much as possible, similar to wrapping a burrito. (Remove some lettuce if you are finding it difficult to roll.) The rice paper will stick to itself, sealing the roll closed. Transfer roll to a plate and repeat with remaining ingredients.

Cut rolls in half and serve immediately with the dressing on the side for dipping.

Recipe Notes

• For a prettier roll, alternate the shrimp and avocado while layering it.
• If it's too hot to turn on the oven, grill or poach the shrimp instead.
• The dressing is just as tasty with other types of miso paste, such as red or white. Feel free to use what you have on hand.

(Images: Anjali Prasertong)

Original Article Here: http://bit.ly/15K5nq8

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