In my last blog post I offered a simple, well fairly simple, recipe for a delicious Beef Stroganoff. Every time I make this, now, I double it because it freezes well and we love it. This brings to mind some great advice that I am taking more and more - cook ahead and freeze.
I have a longtime acquaintance, Deborah Taylor Hough, who is an expert on an interesting subject, Once A Month Cooking. See the website on her books on the subject and some recipes at: http://frozenassets.wordpress.com/ (She is also the author of, Frugal Living for Dummies
http://www.amazon.com/Deborah-Taylor-Hough/e/B001HCWZNA/ref=sr_tc_img_2_0
I have only a refrigerator top freezer. Though Deborah claims that, used effectively, even a freezer that size can hold two weeks of complete meals frozen ahead, I've only been using her cook ahead concepts for certain dishes like the Beef Stroganoff (recipe in the previous blog), a basic hamburger mixture she offers, certain Indian dishes I love so much I always double and a Mexican Black Bean Stew I make and love. I guess I'm using her concepts more and more.
From her I have learned to always keep on hand freezer quality, quart size Zip Lock bags and a black Sharpie pen. The bags are more expensive, but you are saving a lot by freezing ahead. For the Stroganoff we always keep our eyes out for a good buy on sirloin, I keep a couple of cans of consomme in the cupboard at all times, when I use tomato paste I freeze tablespoonfuls in snack size zip lock bags (cheap up the Dollar Store). I always have onions on hand so, when we get the sirloin, all I need are the fresh mushrooms. I even cook a whole bag of wide noodles ahead and freeze portions in Ziplocs. A double batch of the stroganoff and makes about six meals for us.
Deborah, on her website (link above) offers her recipe for a basic hamburger mixture (click on the word more… under the Make Ahead Ground Beef Mixture recipe description.) I make that as well. It makes for quick spaghetti sauce, pizza topping, or tons of other dishes, even a fancy slumgullion (I promise you will enjoy my earlier post titled SLUMGULLION, it has the recipe.)
As I've written before, my hobby is Indian cooking. I'm more fond of it and its unusual spices than Hank is. Dishes I love often involve an array of vegetables, not Hank's favorite food group. As Indian dishes are often very inexpensive to make and as I thoroughly enjoy concocting them, I often freeze portions to enjoy later and to share with friends. My unusual food gifts are always enjoyed offering another reason for cooking ahead and freezing.
I often make a yummy Mexican Black Bean Stew that is made with and a whole Chiptole pepper (I buy a can of them in sauce and freeze them individually.) It makes a large pot of soup that freezes well (in the freezer grade Ziplocs) and when reheated and topped with a dollop of sour cream makes for a delicious lunch. I'll share the recipe below.
The way I got started using Deborah's cook ahead and freeze concept was taking her advice about doubling recipes when you make something you really enjoy. So, if you're interest is piqued, get yourself some freezer grade Zip Lock bags and a Sharpie pen (for labeling the dish and noting when it was frozen) and double the next recipe that you make and enjoy. A side benefit to the cook ahead and freeze process is that it has caused me to clean out and organize my freezer space. Because of that, I am wasting much less food and I tend to use, more quickly, the dishes I've frozen ahead. You also get a great feeling for participating in the, now very popular, Simple Living Lifestyle. Isn't it great to know that something many of us have been doing all along is now called a lifestyle!
Mexican Black Bean Stew
2 teaspoon extra virgin olive oil (I use vegetable oil)
2 lg. onions, chopped
4 lg. cloves garlic, crushed
4 teaspoons Mexican seasoning
2 cups dried black beans, soaked (I use 2 - 14 ½ oz cans black beans, drained)
1 canned or dried chipotle pepper (I buy canned & freeze them individually)
1 49oz. can chicken broth (I use 4-14 ½ oz cans.)
2 teaspoon salt
1 cup frozen corn kernels
1 cup chopped tomatoes (I use a 14 ½ o z can of diced tomatoes with the juice)
2/3 cup fresh cilantro chopped (more if desired)
lime juice and sour cream for garnish
1. Heat oil in a large pot. Add onion garlic, Mexican seasoning and sauté until onions are soft.
2. Add drained, soaked beans, Chipotle chili and stock or water to pot. (If using canned black beans add them with the corn, tomatoes and cilantro.) Bring to a boil. You will want to taste broth shortly into the boil as you might want to remove the Chipotle pepper when the right hotness is reached. Chipotle pepper can be put back in if desired as hotness mellows when vegetables are added.
3. Lower heat and simmer about 1/2 hour (or until beans are tender).
4. Add salt, corn, tomatoes, and cilantro.
5. Serve garnished with a squeeze of lime and dollop of sour cream.
Mexican Seasoning
2 Tablespoons chili powder
1 Tablespoons paprika
1 Tablespoon cumin powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon celery salt
½ teaspoon salt
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