Fix, Freeze, Feast - Kati Neville [30]
3 cups dry bread crumbs
cup milk
4 eggs, lightly beaten
¼ cup minced onion
2 tablespoons minced garlic (about 18 cloves)
1 tablespoon salt
2 teaspoons black pepper
SAUCE
2 cups packed brown sugar
½ cup cornstarch
1 (106-ounce) can pineapple tidbits, drained, juice reserved
½ cup soy sauce
2½ cups red wine vinegar
6 one-gallon freezer bags, labeled
1. Preheat the oven to 500ºF.
2. Using your hands, thoroughly combine beef, bread-crumbs, milk, eggs, onion, garlic, salt, and pepper in a large bowl. Shape into 1- to 1½-inch meatballs, placing finished pieces close together on lightly greased broiler pans or rimmed baking sheets. Bake for 15 minutes, or until an instant-read thermometer inserted into the center of a meatball reads 160ºF. Cool meatballs.
3. While the meatballs are baking and cooling, mix the brown sugar and cornstarch in a large stockpot. Add pineapple juice, soy sauce, and vinegar; stir. Cook over medium heat, stirring occasionally, until sauce thickens, about 20 minutes. Cool sauce.
4. Divide cooled meatballs and sauce evenly among the freezer bags. Divide drained pineapple tidbits evenly among the bags of meatballs and sauce.
5. Seal and freeze.
TO COOK ONE ENTRÉE
Completely thaw one entrée in the refrigerator. Prepare in the oven or in a slow cooker.
OVEN
Preheat the oven to 350ºF. Put meatballs and sauce in an ungreased baking dish and bake, uncovered, for 30 minutes, or until meatballs are heated through.
SLOW COOKER
Put meatballs and sauce in a slow cooker. Cook on low for 2 to 5 hours, or until meatballs are heated through.
A VARIETY OF VEGETABLES
If you wish, add bite-size pieces of raw green bell pepper, onion, or carrot to the bags along with the pineapple tidbits before sealing and freezing.
You may already have a chili recipe you like, but this one is always a huge hit. Offer toppings of shredded Cheddar cheese, sour cream, chopped scallions, and sliced black olives. Serve corn bread on the side. —LT
CLASSIC CHILI
MAKES 4 ENTRÉES, 8 SERVINGS EACH
1 TRAY (ABOUT 6 POUNDS) LEAN GROUND BEEF
4 cups chopped onion (about 4 medium)
1 tablespoon minced garlic (about 9 cloves)
12 cups Basic Red Sauce (page 178)
8 (15-ounce) cans kidney beans
4 (15-ounce) cans pork and beans
4 tablespoons chili powder
4 tablespoons hot pepper sauce
4 teaspoons dried oregano
4 teaspoons black pepper
4 one-gallon freezer bags, labeled
1. Brown beef, onion, and garlic in a large stockpot over medium heat until beef is no longer pink, about 30 minutes. Drain and discard fat. Cool beef; divide evenly among the freezer bags.
2. Into each bag measure 3 cups red sauce, 2 cans kidney beans, 1 can pork and beans, 1 tablespoon chili powder, 1 tablespoon hot pepper sauce, 1 teaspoon oregano, and 1 teaspoon pepper.
3. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Cook, stirring occasionally, in a medium saucepan over low heat for 1 hour, or until liquid cooks off and chili is thick.
TURNING DOWN THE HEAT
If you’re cooking for people who are sensitive to spicy foods, leave out the hot pepper sauce. The resulting chili is still delicious. For those who like it hot, pass the pepper sauce at the table.
This recipe is named for all the ingredients that start with the letter B. I greatly value the contribution of my local growers, producers, bakers, vintners, and brewers. If you live near a microbrewery, feel free to substitute their porter for the Oregon-brewed porter I use. If you don’t have a local brewer, try a local mustard or make your own ketchup, or try a new balsamic vinegar—there’s more than one way to incorporate local flavors into this recipe. Be adventurous. —KN
4 Bs FLANK STEAK
MAKES 2 ENTRÉES, 6 SERVINGS EACH
1 TRAY (ABOUT 3 POUNDS, TWO STEAKS) FLANK STEAKS
1½ cups Black Butte Porter, or other dark beer
½ cup ketchup
¼ cup packed dark brown sugar
¼ cup balsamic vinegar
¼ cup Dijon mustard
2 teaspoons minced garlic (about 6 cloves)
½ teaspoon black pepper
2 one-gallon freezer bags, labeled
1. Rinse and trim steaks