Fix, Freeze, Feast - Kati Neville [73]
GARLIC MASHED POTATOES
FRENCH ONION SOUP
Thaw one side dish in the refrigerator or bake straight from the freezer. Remove plastic wrap and foil from baking dish and replace foil. Bake at 350°F for 1 hour if frozen, 30 minutes if thawed, or until potatoes are hot all the way through.
Completely thaw entrée in the refrigerator. Place four ovenproof bowls on a rimmed baking sheet and divide onion mixture among them. Add 1 cup boiling water to each bowl. Top each soup with a slice of French bread. Divide the cheese evenly over the bread slices. Broil just until cheese melts and browns. Take care when serving the soup: the bowls will be very hot.
BLACK BEAN AND VEGETABLE CHILI
CHIPOTLE ROASTED-TOMATO SAUCE
Completely thaw entrée in the refrigerator. Cook chili in a large saucepan over medium-low heat for 1 hour, or until liquid cooks off and chili is thick.
Completely thaw one bag in the refrigerator. Use in a recipe calling for tomato sauce for a chipotle-enlivened dish, or simmer in a medium saucepan over medium-low heat for 5 to 10 minutes and pour over your favorite pasta.
BASIC RED SAUCE
WALNUT-PESTO BUTTER
Completely thaw one package in the refrigerator. Use as an ingredient in a recipe or simmer over low-medium heat for 20 minutes to serve over pasta.
Needed on hand to complete this entrée: 2 pounds salmon. Completely thaw one butter log in the refrigerator. Prepare a medium fire in a gas or charcoal grill. Cook salmon, turning occasionally, 10 to 15 minutes, or until fish flakes easily with a fork. Top with butter.
BROWN SUGAR AND BOURBON MARINADE FOR SALMON
GORGONZOLA LEMON-PEPPER BUTTER
Completely thaw one butter log in the refrigerator. Toss with warm vegetables or pasta. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 1 month.
Needed on hand to complete this entrée: 2 pounds salmon. Completely thaw marinade in the refrigerator. Place salmon in an ungreased 13- by 9-inch baking dish. Pour marinade over salmon and marinate 6 to 8 hours in the refrigerator. Prepare a medium fire in a gas or charcoal grill. Cook salmon, turning occasionally, 10 to 15 minutes or until fish flakes easily with a fork.
GORGONZOLA-PECAN BUTTER
CHILI-LIME BUTTER FOR HALIBUT
Completely thaw one butter log in the refrigerator. Toss with warm vegetables or serve with rolls. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 1 month.
Needed on hand to complete this entrée: 2 pounds halibut. Completely thaw one container of butter in the refrigerator. Grease a baking dish with some of the Chili-Lime Butter. Place halibut in the baking dish. Cover with the remaining butter compound and bake uncovered at 400°Ffor 20 minutes, or until fish is opaque and flakes easily with a fork.
BREAKFAST BURRITOS
GRANOLA
Thaw the burritos in the refrigerator or reheat them straight from the freezer.
Microwave: Remove foil, defrost, and reheat. Oven: Bake in foil at 375°F for 30 minutes if frozen, 300°F for 30 minutes if thawed.
Place frozen granola on an ungreased baking sheet. Bake, stirring every 10 minutes, at 275°F for 30 minutes, or until golden brown. Cool and store in an airtight container.
CHEESE BISCUIT MIX
PUMPKIN MUFFINS
Completely thaw one batch in the refrigerator. Put the mixture in a medium bowl. Add ¾ cup milk and stir to form a dough. Turn dough out onto a lightly floured work surface and knead until dough holds together. Pat into a circle 2 inches thick. Cut into 8 wedges. Place wedges on an ungreased rimmed baking sheet. Bake at 425°F for 15 to 20 minutes, or until golden brown.
Thaw desired number of muffins in the refrigerator. Reheat in the microwave, in intervals of 10 to 15 seconds, until centers are warm.
CHEESE BITES
STRAWBERRY SMOOTHIES
Thaw one bag in the refrigerator or bake straight from the freezer. Place cheese balls 3 inches apart on an ungreased baking sheet. Do not flatten. Bake at 425°F 15 to 17 minutes if frozen, 13 to 15