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sorry to hear about this
Wishing you well.
Wishing you well.
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ISO: ISO dishes good for freezing
- Thread starter amanda_pennsylvania
- Start date
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amanda_pennsylvania
Well-known member
Thanks, all. I really appreciate all the responses and support.
The worst thing (apart from having the actual cancer) is that the treatment timeline will take me right through the time I was planning to be in Europe for a class reunion (I went to high school in Brussels, Belgium). It's not totally certain I can't go, but it's not looking good. Stupid cancer...
Anyway, thanks much for all these recipes! I will probably make most of them and fill up the freezer. Luckily my husband can cook and my in-laws live nearby; we've got a good support system in place so I'm feeling very confident about getting through this. I just need to get organized really quickly.
Thanks again; you all are the best.
The worst thing (apart from having the actual cancer) is that the treatment timeline will take me right through the time I was planning to be in Europe for a class reunion (I went to high school in Brussels, Belgium). It's not totally certain I can't go, but it's not looking good. Stupid cancer...
Anyway, thanks much for all these recipes! I will probably make most of them and fill up the freezer. Luckily my husband can cook and my in-laws live nearby; we've got a good support system in place so I'm feeling very confident about getting through this. I just need to get organized really quickly.
Thanks again; you all are the best.
amanda_pennsylvania
Well-known member
That looks great--my kind of dish!
amanda_pennsylvania
Well-known member
A question.
When you say
"You can prepare it, freeze it, and then thaw and bake"
Do you mean assemble (without baking) then freeze, thaw, and bake
OR
assemble, bake, freeze, thaw, then bake?
I always have this question with this type of recipe.
Thanks much; it looks great!
When you say
"You can prepare it, freeze it, and then thaw and bake"
Do you mean assemble (without baking) then freeze, thaw, and bake
OR
assemble, bake, freeze, thaw, then bake?
I always have this question with this type of recipe.
Thanks much; it looks great!
amanda_pennsylvania
Well-known member
Oh, Melissa. So sorry to hear your news.
Sending hugs and good health karma. I'll keep you in my thoughts.
Sending hugs and good health karma. I'll keep you in my thoughts.
melissa-dallas
Well-known member
You too Amanda. Perhaps we should be support pals.
amanda_pennsylvania
Well-known member
Indeed! I will take all the support I can get and am happy to do the same for you.
Do you have a good support network?
BTW, a friend send me a really good book: "Dr. Susan Love's Breast Book." I've been reading it over the last week; it gets technical in some parts but is very good overall and well written. I recommend getting a copy.
Do you have a good support network?
BTW, a friend send me a really good book: "Dr. Susan Love's Breast Book." I've been reading it over the last week; it gets technical in some parts but is very good overall and well written. I recommend getting a copy.
On the recipe front, I love having a freezer stash of bolognese, soups, braised meats.
I also saw on a blog somewhere, this woman, chopped up all the vegetables she'd need for various crockpot dishes (meat cut in one bag, veg in another). Then in the morning, she could dump it all in the crockpot and head out the door. I love that idea.
My friend is a caterer and personal chef. He makes his own frozen burritos. Something about that makes me kinda think he's a genius...and I wonder why I never thought of it!
Also, you can cook off brown rice and freeze. That works remarkably well. (Or you can buy it pre-cooked and frozen in individual servings at Trader Joe's.)
I'd cook off a meatloaf too, then toss it in the freezer. This meatloaf is incredible! (would be good as patties or meatballs too)http://www.epicurious.com/recipes/food/views/Roasted-Vegetable-Meatloaf-with-Mustard-Mashed-Potatoes-231734
I love having a stash of Pat NoCal's Acote Brownies in the freezer. I never wait for them to thaw. smileys/smile.gif
When I want something warm & delicious...comfort food, I make this. (Great over rice and/or with a poached egg on top) If it appeals to you, I'd soak a couple bags of beans, drain them, & throw them in the freezer. Then I'd cook off the celery, onion, and pepper & throw that in the freezer too. (Or you can cook the whole thing in advance & freeze it.) It's incredible how much flavor those ham hocks give off. Ah...and I usually throw a sprig of rosemary in here too.
Very Nice Red Beans and Rice
From Slow Cooker, Ready and Waiting, By Rick Rodgers
In New Orleans, long-simmered red beans and rice are the traditional Monday night meal. I'll make these any day of the week.
1 pound dried small red chili beans, rinsed, drained, and picked over
2 tablespoons vegetable oil
3 celery ribs, chopped
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
3 scallions, chopped
2 garlic cloves, minced
3 1/2 cups water
2 2/3 cups double-strength beef broth
1/2 teaspoon crushed red pepper
1 smoked ham hock (about 9 ounces), skin scored in a diamond pattern with a sharp knife
1 teaspoon salt
4 cups hot cooked rice
Chopped scallion for garnish
1. In a large pot, combine the beans with enough cold water to cover by 2 inches. Bring to a boil over high heat, and boil for 2 minutes. Remove from the heat, cover the pot, and let stand for 1 hour; drain well. (The beans can be soaked overnight in a large bowl with enough water to cover by 2 inches, then drained.)
2. In a large skillet, heat the oil over medium-high heat. Add the celery, onion, bell pepper, scallions, and garlic. Cook, stirring often, until the onions are softened, about 6 minutes. Transfer to a 3 1/2-quart slow cooker.
3. Stir in the drained beans, water, beef broth, and red pepper. Bury the ham hock in the bean mixture. Cover and slow-cook until the beans are very tender, 9 to 10 hours on low (200 degrees F).
4. Remove the ham hock and pull off and discard the fat and skin. Remove the meat from the bone and coarsely chop. Return the meat to the pot, and stir in the salt.
5. Serve the beans in bowls, spooned over hot cooked rice, and sprinkled with chopped scallions.
Variation: One smoked turkey wing (about 1 pound), chopped into 2-inch pieces, can be substituted for the ham hock.
I also saw on a blog somewhere, this woman, chopped up all the vegetables she'd need for various crockpot dishes (meat cut in one bag, veg in another). Then in the morning, she could dump it all in the crockpot and head out the door. I love that idea.
My friend is a caterer and personal chef. He makes his own frozen burritos. Something about that makes me kinda think he's a genius...and I wonder why I never thought of it!
Also, you can cook off brown rice and freeze. That works remarkably well. (Or you can buy it pre-cooked and frozen in individual servings at Trader Joe's.)
I'd cook off a meatloaf too, then toss it in the freezer. This meatloaf is incredible! (would be good as patties or meatballs too)http://www.epicurious.com/recipes/food/views/Roasted-Vegetable-Meatloaf-with-Mustard-Mashed-Potatoes-231734
I love having a stash of Pat NoCal's Acote Brownies in the freezer. I never wait for them to thaw. smileys/smile.gif
When I want something warm & delicious...comfort food, I make this. (Great over rice and/or with a poached egg on top) If it appeals to you, I'd soak a couple bags of beans, drain them, & throw them in the freezer. Then I'd cook off the celery, onion, and pepper & throw that in the freezer too. (Or you can cook the whole thing in advance & freeze it.) It's incredible how much flavor those ham hocks give off. Ah...and I usually throw a sprig of rosemary in here too.
Very Nice Red Beans and Rice
From Slow Cooker, Ready and Waiting, By Rick Rodgers
In New Orleans, long-simmered red beans and rice are the traditional Monday night meal. I'll make these any day of the week.
1 pound dried small red chili beans, rinsed, drained, and picked over
2 tablespoons vegetable oil
3 celery ribs, chopped
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
3 scallions, chopped
2 garlic cloves, minced
3 1/2 cups water
2 2/3 cups double-strength beef broth
1/2 teaspoon crushed red pepper
1 smoked ham hock (about 9 ounces), skin scored in a diamond pattern with a sharp knife
1 teaspoon salt
4 cups hot cooked rice
Chopped scallion for garnish
1. In a large pot, combine the beans with enough cold water to cover by 2 inches. Bring to a boil over high heat, and boil for 2 minutes. Remove from the heat, cover the pot, and let stand for 1 hour; drain well. (The beans can be soaked overnight in a large bowl with enough water to cover by 2 inches, then drained.)
2. In a large skillet, heat the oil over medium-high heat. Add the celery, onion, bell pepper, scallions, and garlic. Cook, stirring often, until the onions are softened, about 6 minutes. Transfer to a 3 1/2-quart slow cooker.
3. Stir in the drained beans, water, beef broth, and red pepper. Bury the ham hock in the bean mixture. Cover and slow-cook until the beans are very tender, 9 to 10 hours on low (200 degrees F).
4. Remove the ham hock and pull off and discard the fat and skin. Remove the meat from the bone and coarsely chop. Return the meat to the pot, and stir in the salt.
5. Serve the beans in bowls, spooned over hot cooked rice, and sprinkled with chopped scallions.
Variation: One smoked turkey wing (about 1 pound), chopped into 2-inch pieces, can be substituted for the ham hock.
(((Amanda))) I'd like to join your support group. I'm a BC survivor, 20 years!
I have some thoughts about your treatment that I would like to share with you, but through a Private Message. If I can be of help, you can email me at marianneeddins at murdercreek dot com, and send me your email address.
My very best to you.
Marianne
I have some thoughts about your treatment that I would like to share with you, but through a Private Message. If I can be of help, you can email me at marianneeddins at murdercreek dot com, and send me your email address.
My very best to you.
Marianne
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Guest
Guest
Sending positivity to you hugs and prayers.