Fix, Freeze, Feast - Kati Neville [46]
3 pounds yellow-flesh potatoes, boiled and cut into bite-size pieces
1 cup chopped onion (about 1 medium)
18 eggs
1½ cups heavy cream
1½ teaspoons salt
¾ teaspoon black pepper
3 one-gallon freezer bags, labeled
1. Place asparagus in a large shallow pan with just enough water to cover. Bring to a boil. Reduce heat and simmer for 2 minutes. Plunge asparagus into cold water to cool quickly. Cut asparagus into bite-size pieces. Divide asparagus, potato, and onion among the freezer bags.
2. Lightly beat six eggs in a medium bowl. Add ½ cup cream, ½ teaspoon salt, and ¼ teaspoon pepper. Pour into one freezer bag and seal. Repeat for the two remaining frittatas.
3. Freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Preheat the oven to 425ºF.
3. Pour frittata into a lightly greased 8- by 8-inch baking dish. Bake for 30 minutes, or until egg is cooked through and top is golden brown.
This quick and tasty side dish is a welcome change from plain rice. Pair it with any of our grilled beef, chicken, or pork entrées. —LT
RICE PILAF
MAKES 4 SIDE DISHES, 4–6 SERVINGS EACH
¼ cup olive oil
2 tablespoons butter
6 cups white rice, uncooked
2 cups chopped carrots (about 4 medium)
1 cup chopped celery (about 4 stalks)
1 cup chopped onion (about 1 medium)
8 teaspoons chicken bouillon granules
4 teaspoons dried parsley
1 teaspoon black pepper
4 one-gallon freezer bags, labeled
1. Heat olive oil and butter in large skillet over medium heat. Add rice, carrots, celery, and onion; cook, stirring, until rice is golden brown, 5 to 7 minutes. Cool.
2. Divide rice mixture among the freezer bags. Into each bag, measure 2 teaspoons bouillon, 1 teaspoon parsley, and ¼ teaspoon pepper.
3. Seal and freeze.
TO COOK ONE SIDE DISH
Place frozen pilaf in a medium saucepan and add 3 cups of water. Bring to a boil; reduce heat and cook, covered, for 20 minutes, or until water is completely absorbed.
If you’re looking for an interesting variation on the usual pan lasagna, these rolls will be a treat! Each noodle takes a heaping 1/8 cup of filling (about 3 tablespoons) and is then rolled instead of being layered in a pan. This dish is great for small and large families alike because you can pull out just the right number of rolls to cook for lunch on those busy weekend days. Look for the feta, ricotta, and cottage cheeses at your warehouse club. —KN
FETA AND SPINACH LASAGNA ROLLS
MAKES 8 ENTRÉES, 6 – 8 ROLLS EACH
3½ (16-ounce) boxes lasagna noodles (15–18 noodles in each box)
1 (24-ounce) container crumbled feta cheese (about 5 cups)
1 (32-ounce) container low-fat cottage cheese (4 cups)
1 (32-ounce) container part-skim ricotta cheese (3½ cups)
1 cup shredded Asiago cheese (about 4 ounces)
1 cup shredded Parmesan cheese
2 teaspoons black pepper
15 ounces frozen chopped spinach, broken apart and leaves separated
8 one-gallon freezer bags, labeled
ON HAND FOR COOKING EACH ENTRÉE
2 cups marinara sauce (try our Basic Red Sauce on page178)
1 cup shredded mozzarella cheese (about 4 ounces)
Aluminum foil
1. Working in batches, boil noodles until flexible enough to roll but not completely cooked.
2. Meanwhile, mix feta, cottage cheese, ricotta, Asiago, Parmesan, and pepper in a large bowl. Stir in spinach leaves.
3. Place partially cooked noodles on a clean work surface in a single layer (do not overlap).
4. Spread 3 tablespoons filling down the length of each noodle. Roll noodle and place seam side down on a rimmed baking sheet. Place rolls in the freezer for 30 minutes.
5. Divide frozen rolls evenly among freezer bags. Seal and refreeze.
TO COOK ONE ENTRÉE
1. Place lasagna rolls in a greased baking dish. Cover with foil; completely thaw in the refrigerator.
2. Preheat the oven to 350ºF.
3. Pour 2 cups marinara over rolls and top with mozzarella; replace foil. Bake for 35 to 40 minutes, or until center is hot and cheese is melted.
RULE OF THUMB
Use a 9-inch square baking dish for up to eight rolls and a 13- by 9-inch baking dish for more than