Thursday, June 28, 2012
The Freezer containers I like to use:
Cabbage Roll Stew
Cooked tomatoesBrowned ground beef/ground pork
salt and pepper to taste
sauerkraut(optional)caraway seeds (optional)
Boil until cabbage is cooked. Freeze. Serve over rice.
Summer Squash Curry Stew Base
Olive OilCurry Powder
Brown Mustard Seeds
Heat oil in heavy skillet. Add curry powder and mustard seeds. When mustard seeds start to pop, like popcorn--add:
Summer Squash cubed1/4-to 1/3 as much Onion as Summer Squash
GarlicTomato (little for moisture or a lot for flavor)
Salt and Pepper
Cook in oven or crock pot, until a soft stew.
Cooked Beans (optional)Cooked Greens (optional)
Coconut milk (optional)
Freeze. Thaw simmer, add carrots, potatoes, cauliflower, greens(optional), broccoli in order for cooking required. Can add meat, if desired.
Onions and Peppers Pasta Sauce
1 part Onions1 part Bell Peppers
Hot peppers (optional)
Simmer about 1 hour, until soft and melted together. Freeze.
Thaw and toss with pasta.
Cook dry beans
Half way through cooking beans, add:
Heat Oil in pan and simmer flavoring ingredients--then add to beans
Last 10 to 20 minutes of cooking beans add:Raw greens (kale, chard, spinach, lambs quarters)
I keep adding greens until there is 10 to 30 percent greens.