Fix, Freeze, Feast - Kati Neville [34]
4. Seal and freeze.
TO COOK ONE ENTRÉE
Put frozen soup into slow cooker. (Soup doesn’t need to be thawed.) Add 4 cups of water and the bag of barley. Cook on low for 8 to 10 hours or on high for 4 to 5 hours, or until the meat and vegetables are tender.
This beef dish has a subtle flavor, suitable for everyone. —LT
GINGER BEEF
MAKES 3 ENTRÉES, 6 SERVINGS EACH
1 PACKAGE (ABOUT 6 POUNDS) SIRLOIN TIP BEEF OR OTHER BEEF SUITABLE FOR SLOW COOKING
3 cups water
9 scallions, chopped (about 1½ cups)
¾ cup soy sauce
6 teaspoons beef bouillon granules
6 teaspoons minced ginger
6 teaspoons minced garlic
3 one-gallon freezer bags
1. Rinse and trim beef as desired. Cut into thick strips, about 2 by 5 inches. (The beef should not be in bite-size pieces.) Divide beef evenly among the 1-gallon freezer bags.
2. Into each bag of beef measure 1 cup water, ½ cup scallions, ¼ cup soy sauce, 2 teaspoons bouillon, 2 teaspoons ginger, and 2 teaspoons garlic.
3. Seal and freeze.
TO COOK ONE ENTRÉE
1. Thaw one entrée in the refrigerator or cook it straight from the freezer.
2. Put beef and broth into slow cooker. Cook on low for 5 to 6 hours, or until beef is fork tender.
BUYING TIPS
Packages of this cut of beef can vary in size by several pounds. Buy as close to 6 pounds as possible, or, alternatively, in multiples of 3 pounds, and adjust the recipe accordingly. Because you’re measuring ingredients into each bag separately, you can easily alter the number of entrées you make.
When my husband was in graduate school, we rarely ate out. On a tight budget, I began to develop recipes in imitation of our favorite restaurant meals. It became a challenge to create and test dishes, matching wits with the chefs. This particular recipe is so superior to any we ever ordered, it became the one we craved instead of the restaurant version. —LT
CHEESE STEAKS
MAKES 3 ENTRÉES, 6 SERVINGS EACH
1 PACKAGE (ABOUT 6 POUNDS) SIRLOIN TIP BEEF OR OTHER BEEF SUITABLE FOR SLOW COOKING
6 teaspoons beef bouillon granules
3 cups water
3 large green bell peppers, cut into strips
3 large onions, cut into strips
18 slices deli cheese (Cheddar, Monterey Jack, or Swiss)
18 long bread rolls
3 two-gallon freezer bags, labeled
3 one-gallon freezer bags
3 one-quart freezer bags
Plastic wrap
ON HAND FOR COOKING EACH ENTRÉE
2 teaspoons vegetable oil
Foil
1. Rinse and trim beef as desired. Cut beef into three equal pieces. Place a piece of beef into each 1-gallon freezer bag. Into each bag measure 2 teaspoons bouillon and 1 cup water. Seal bags.
2. Divide bell peppers and onions evenly among the 1-quart freezer bags. Seal.
3. Divide cheese into three portions of 6 slices each; enclose in plastic wrap. Divide rolls into three portions of 6 each; enclose in plastic wrap.
4. Place a bag of beef, a bag of peppers and onions, a stack of cheese slices, and a packet of rolls inside each 2-gallon freezer bag.
5. Seal and freeze.
TO COOK ONE ENTRÉE
1. Thaw one entrée in the refrigerator or cook it straight from the freezer.
2. Put beef and broth into slow cooker. Cook on low for 5 to 6 hours, or until the beef is tender and pulls apart easily with a fork. Remove beef from broth and set aside until cool enough to shred. Reserve broth.
3. Preheat the oven to 350ºF.
4. Meanwhile, heat oil in a large skillet over medium-high heat. Add peppers and onions and stir-fry until soft, about 3 minutes. Remove pan from heat. Slice and open rolls. Divide beef and vegetables evenly among the rolls. Place a slice of cheese inside each sandwich; close and wrap in foil. Heat in the oven for 10 minutes. Unwrap carefully. Serve with broth for dipping.
OPTIONAL FLAVOR BOOSTER
Try spreading some horseradish mayonnaise on the rolls before adding the beef.
CHAPTER THREE
PORK MAIN DISHES
On our vacation to the Oregon coast one summer, we happened upon a beer sale at a local microbrewery. My husband and I are home brewers and bargain hunters, so this was right up our alley! We