Fix, Freeze, Feast - Kati Neville [51]
MAKES 4 ENTRÉES, 6 SERVINGS EACH
10 POUNDS RUSSET POTATOES, BAKED AND COOLED
1 cup (2 sticks) butter
2 cups chopped onion (about 2 medium)
¼ cup dried parsley
2 tablespoons beef bouillon granules
1 tablespoon minced garlic (about 9 cloves)
1 tablespoon dried basil
2 teaspoons salt
2 teaspoons black pepper
2 cups all-purpose flour
12 cups water
4 cups half-and-half (or light cream)
1 pound sharp Cheddar cheese, cut into large chunks
4 one-gallon freezer bags, labeled
1. Cut potatoes in half; scoop out flesh. Set potato aside and discard skins, or save for another use (see Note below).
2. Melt butter in a large stockpot over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add parsley, bouillon, garlic, basil, salt, and pepper; cook, stirring, for 2 minutes. Add flour; cook, stirring, 2 minutes longer. Mixture will be like a paste. Gradually add water, half-and-half, and potato; cook, stirring frequently, until soup has thickened, about 30 minutes. Add cheese; cook, stirring, until melted. Cool.
3. Divide cooled soup evenly among the freezer bags. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Bring the soup to a simmer in a large saucepan over medium heat. Do not boil.
SAVE THOSE SKINS!
Potato skins make a fun snack. Sprinkle with dried or fresh herbs, crumbled bacon, and shredded cheese. Broil in the oven until cheese melts. Serve with sour cream or guacamole. Or, just spread them with a bit of butter and sprinkle with salt and pepper. Yum!
This is a delicious and easy-to-make variation on our Classic Chili (page 94). When I know I’ll be feeding a mixed crowd of vegetarians and meat eaters, I simply give guests a choice between the two. —LT
BLACK BEAN AND VEGETABLE CHILI
MAKES 4 ENTRÉES, 8 SERVINGS EACH
1 POUND FRESH WHITE MUSHROOMS, CLEANED AND SLICED
6 cups sliced carrots (about 12 medium carrots)
6 cups sliced celery (about 12 stalks)
4 cups chopped onion (about 4 medium)
2 large green bell peppers, cut into 1-inch pieces
12 cups Basic Red Sauce (page 178)
8 (15-ounce) cans kidney beans
4 (15-ounce) cans black beans
4 tablespoons chili powder
4 tablespoons hot pepper sauce
4 teaspoons minced garlic
4 teaspoons dried oregano
4 teaspoons black pepper
4 one-gallon freezer bags, labeled
1. Into each freezer bag measure one-quarter of the mushrooms, 1½ cups carrots, 1½ cups celery, 1 cup onions, one-quarter of the bell peppers, 3 cups red sauce, 2 cans kidney beans, 1 can black beans, 1 tablespoon chili powder, 1 tablespoon hot pepper sauce, 1 teaspoon garlic, 1 teaspoon oregano, and 1 teaspoon black pepper.
2. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Cook chili in a medium saucepan over medium-low heat for 1 hour, or until liquid cooks off and chili is thick.
I took an old family recipe and enlivened it. You’ll love this simple supper. —LT
SEAFOOD CREOLE
MAKES 3 ENTRÉES, 6 – 8 SERVINGS EACH
3 (46-ounce) cans/bottles vegetable juice (such as V8)
3 large green bell peppers, diced
3 large onions, diced
3 large celery stalks, diced
3 tablespoons minced garlic (about 27 cloves)
3 teaspoons paprika
3 teaspoons salt
3 teaspoons black pepper
3 teaspoons dried parsley
¾ teaspoon celery seed
¾ teaspoon cayenne pepper
4½ pounds bite-size pieces of seafood in any combination (shrimp, scallops, crabmeat, halibut, cod)
6 one-gallon freezer bags, label 3
3 one-quart bags
1. Using a large, sturdy container to hold the bag (see also page 15 for method), carefully pour one container of vegetable juice into each unlabeled 1-gallon bag. Divide the bell peppers, onions, and celery evenly among the bags of juice. Into each bag measure 1 tablespoon garlic, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon parsley, ¼ teaspoon celery seed, and ¼ teaspoon cayenne. Seal bags.
2. Into each 1-quart bag, measure 1½ pounds seafood. Place a bag of vegetable juice mixture and a bag of seafood into each labeled 1-gallon bag.
3. Seal and freeze.