Freezer cooking is an umbrella term to mean any meal prep done ahead of time and frozen. There are different ways to freezer cook and there are pro and cons of each. Let's look closer at each style to see which might be the best fit for you. Once A Month Cooking Once a month cooking (OAMC) is preparing or mostly preparing an entire months worth of meals in one day. The cooking day is usually very long, must be thoroughly organized and works best if you have helpers. Most OAMC recipes are not actually cooked on cooking day but prepared and portioned out for quick cooking when they are needed. Batch Cooking Batch cooking is when you make a double, triple or even quadruple batch of a recipe. This can be a large scale or small scale process. Making a big pot of soup and freezing portions is an excellent way to ease into freezer cooking. Bulk Cooking Bulk cooking is when you make large portions of meal components. Roast several chickens and us...
This braised red cabbage side is delicious and so simple to make. It goes great with all sorts of German or Pennsylvania Dutch meals. Pork chops, bratwurst, kielbasa, but also roast chicken, chicken fried steak, just about anything. I like to add star anise to my red cabbage. You can also use caraway seeds, fennel seeds, or omit them entirely. You can also adjust the sweet and sour flavors to suit your preferences. I like mine to be a bit more sour than sweet. For this recipe I used: 1 medium red cabbage, quartered, cored and sliced into 1/4 inch ribbons 1 large yellow onion, sliced into 1/4 inch rings or half moons 1 large tart apple, peeled, cored, and sliced 6 TBSP apple cider vinegar or to taste 3-4 TBSP sugar or to taste 1/2 - 1 star anise pod (optional) 1-2 TBSP canola oil salt and pepper to taste In a large stock pot, heat the canola oil. Add the onions, salt and pepper and fry for 2-3 minutes. Add the cabbage and fry for about 5 minutes...
After a little tweaking I came up with a perfect whole wheat soft pretzel recipe. These pretzels are soft and chewy, slightly sweet and completely delicious. They are awesome served warm with spicy brown mustard. I based the recipe on Alton Brown's recipe but I needed to make it dairy free and I wanted to make it whole wheat. In my opinion, the egg wash is unnecessary and a silicone mat is a better option that greasing the pan. Upping the yeast to a full tablespoon helps the whole wheat dough rise to its full potential. Below is the recipe as I made it. 1 1/2 cups warm water 1 T Sugar 2 t salt 1T yeast 2 1/2 cups whole wheat flour 2 cups all purpose flour 1/2 stick Earth Balance vegan margarine 10 cups water with 2/3 cup baking soda Combine the 1 1/2 cup warm water, sugar, salt and yeast. Stir to dissolve. At this point you can proof the yeast. If you know your yeast is viable (fresh and stored properly), you can skip this step, it w...
Comments
Post a Comment