Conference turris::cooks

First question:  Do you have a microwave oven?  If so, then many normal
casseroles and goodies can be prepared on the weekend, frozen, defrosted
the night before use, and heated in the microwave when you get home.

Boil-in bags (seal-a-meal type stuff) also work well and you don't
have to defrost before hand to get reliable results.

I generally, make up my weeks worth of meals on the weekend, and
rely on fresh steamed veggies, salads and the re-heated stuff
during the week....I can't remember what I did before the microwave.

Anyway, here is one of my weekend creations that I break down to
individual servings, freeze, and re-heat in the microwave when
I don't feel like cooking.

This is a casserole - this and a salad and roll should keep the
bod working in good order.

INGREDIENTS:

     1 lb. ground round
     1 small to medium onion
     1 - 2 cups frozen mixed vegetables (or leftovers)
     1 cup canned, sliced tomatoes (or break up the big ones.)
     2 cups small curd cottage cheese (with chives if you like),
     	mashed or puree'd in the blender (add a little juice from
        the tomatos to the blender so it will puree easily).
     2 cups cooked macaroni
     1 can cream of onion soup (or other cream soups of your choice)
     1 - 2 cups cheddar cheese or monterey jack cheese (optional)

Chop the onion and cook with the crumbled up ground round until all
the pink in the meat is gone.  Season to taste with pepper, salt,
and garlic powder and herbs (remember the cottage cheese is salty)..
I like to add parsley, oregano, or other goodies as the mood
strikes...dill can be interesting.
Drain the meat well, mix in an oven-proof casserole with the cottage
cheese, vegetables, macaroni, and drained tomatoes and soup.  If
you use the additional cheese, mix half into the casserole, and
sprinkle half on top.  Bake in a pre-heated 325 - 350 degree F.
oven for approx. 50 minutes (it will be bubbly).

This can be cooled to room temperature, divided into 3/4 cup to
1 cup servings and frozen.

    Although this is advice that I would like to follow, DO AS I SAY
    AND NOT AS I DO!!!
    
    Make 2 quiches and freeze one - I find that they freeze well.
    
    Make two big trays of lasagna, cut into single meal size and freeze.
    You can get about 3-4 meals that way, depending on size of family.
    
    Make big batches of stew, or vegetable soup on the stove, requires
    little time to make and mostly time to simmer.
    
    Make big batches of tomato sauce (for meatballs) for pasta.
    
    Make a chicken casserole by taking chicken breasts and putting them
    in a large baking dish, add lots of garlic, broccoli (not cooked),
    peeled potatoes cut in quarters, and cover with 1-2 cans of cream
    of mushroom soup or the golden mushroom soup mixed with milk.  Good.
    And fast!  You can freeze it or keep it for leftovers (even better).
    
    Make a pot roast.  Cook meat one night with lots of onions and garlic
    (the only thing you need to do with this is to trim fat and brown
    it - it cooks by itself) and add just a little water or tomatoes
    with builion cube, garlic, onions, and peppercorns, bay leaves.
    Cover and let cook for about 1-1/2 hrs.  The next night, take out
    of fridge, allow to warm up on stove and add peeled potatoes and
    carrots, celery and more onions.  It is very fast and very easy
    and only one pot.  I just did this this week and it also has lots
    of leftovers for sandwiches or another meal.
                              
    Another thing:  get the all-ready pizza crust, pizza sauce from
    a jar, cut up pizza toppings and add cheese and salad and you're
    all set for a really quick meal.
    
    I don't have a microwave, (have never really wanted one) and with
    a two-year-old and 2 dogs, and a husband who works erratic hours,
    these meals come in handy.      

    The easiest thing to do is to get a microwave cookbook.  Then, if
    you have a favorite recipe, look for something similar (at least
    in amounts and a few ingredients, usually the meat) and estimate
    the time for your recipe from what is given for the similar one.
    Check the dish a few minutes before your estimate - it's easier
    to cook it further than to chew overcooked meat.
    
    --Louise

    I got this recipe off of a Yankee Magazine recipe calendar I received
    as a Christmas gift.  My husband and I tried it on a work night
    this week and we loved it.
    
    You can cook the chicken ahead of time.
    
    In a two quart casserole place 1 frozen package of cooked broccoli,
    or fresh cooked broccoli.  Sautee 3 Tbsp butter, 3 Tbs. onion until
    clear.  Add to butter and onion 3 Tbs. flour, make into paste. 
    Gradually stir into paste 1 1/3 cups milk.  (You may also add salt,
    pepper and a pinch of tarragon if you wish).  Stir constantly until
    thick.  Add diced chicken to sauce, then pour over broccoli in
    casserole dish.  Sprinkle top with 1/3 grated cheddar cheese.
    Bake at 350 for 20-25 minutes, then place under broiler for 5
    minutes.  Serve with rice.
    
    
    I, like a previous writer, tend to throw a few "big" meals 
    together on weekends i.e, spaghetti sauce, beef stew, soups,
    roasts, etc. so we can just reheat on work nights. We also
    tend to keep ground beef on hand for tacos, nachos, quick
    meatloaves and hamburgers for nights when preparing a full
    meal just doesn't appeal to us.
    

	On those ambitious weekends, I brown up a bunch of ground 
	beef spiced with som cumin and cayenne.  Then drain it well
	on several paper towels, and freeze it in plastic bags.
	After it's been in the freezer about an hour, knock it around
	to keep the meatbits separated.  Later, when needed, it can
	be used by the tablespoon.  A quick zap with some minced onion,
	and it's taco ready.  It's fast, and your stove doesn't end
	up looking like a candidate for a Mr Clean commercial.

						     
							- JP

    A general rule of thumb for microwaving is that the time is equal
    to 1/3 of a conventional oven. Thus if you cook something in a
    microwave for 10 minutes it is equivalent to 30 minutes in a
    conventional oven.
    
    This will not be hard and fast because microwaves vary in their
    power wattage. Some have more ump than others and hence will cook
    something faster.
    

    
    More on microwave timing. If the food you are cooking has fats
    in it, it will cook faster in a microwave. There must be something
    about the fats conducting heat.
    
    I tried making a boxed rice pilaf in the microwave. It takes the
    same amount of time as it does on top of the stove but at least
    you can serve and cook in the same container. The first time I followed
    the instructions on the box and it cooked in the amount of time
    specified on the box. The next time I omited the butter and I had
    to cook it another 20 minutes or so.

The rate at which a microwave cooks is related to the density of the food.  
Meat is denser than fat, so it cooks slower.  Fats and water cook the fastest.  
If your food has lots of water or fat in it, these heat up faster and help to 
cook the rest of the food.

Rice does not cook any faster in a microwave than on a regular stove primarily 
because its cooking time is related to how long the rice sits in hot water, 
and how hot the water is.  So, once you have the water boiling, it's up to the 
rice.  The biggest advantages are:  you don't heat the house as much, and it 
stops cooking and beeps when the rice is done.

I always make rice in the microwave, and have never noticed a difference in 
cooking times with or without butter.  My regular recipe is 1 cup rice added 
to 2 cups boiling water, cook on high (700W) for 3 minutes, then 30% for 15 
minutes.  I use the same recipe for pilaf mixes, too.  Hmmm, I'll have to 
experiment!  


						     
							- JP

    Just thought I'd add a quick throw together meal is in the left
    over ham note can't remember the number.  It's for a slow cooker.
    Being a work out freak on weekdays I need something quick and easy
    to, so what I do is prepare my slow cooker meal the night before
    and flip on the switch on the way out the door in the morning when
    I get home hubby and I have dinner ready and waiting.  I also usually
    throw together a salad or veggy on the side.  
    

    6 Chicken breasts
    1 can Cream of Mushroom soup
    6 corn tortillas
    1 sm. can diced Ortega chilies
    1-1/2 to 2 C. chicken broth
    1/2 lb. grated Jack cheese
    3/4 lb. grated Cheddar cheese
    
    
    Boil chicken till done.  Drain and let cool.  (SAVE BROTH!)
    When cool, bone and tear into bite size pieces.  Tear tortillas
    into bite size pieces and add to chicken.  Add the rest of the
    ingredients (reserve some kinds of both kinds of cheese to put
    on the top).  Mix well.  Put into casserole dish.  Sprinkle
    cheese over top.
    
    At this point I usually cover with foil and refrigerate until
    the next day.
    
    When ready - bake at 350 degrees for 30-40 minutes.
    
    Serve over white rice.
    
    
    Linda

    Chop and mix together:
    
    12 oz can of Spam
    1/2 pound sharp Cheddar cheese, grated or shredded
    2 hard-boiled eggs
    1/3 cup green onions
    small jar stuffed olives
    
    Blend in:
    
    3 Tbsp mayonnaise
    1/2 cup chili sauce
    
    Spoon into 12 hot dog buns, wrap each in foil, refrigerate until
    ready to bake (can be overnight), bake at 400 for 15 minutes.
    
    Have only made these once (not crazy about olives!) and they were
    super easy.  Anyone have any ideas for substitutions for the olives,
    except mushrooms?  grated potatoes, maybe?
    
    Terry

    I have a few meals that take only a few minutes to prepare starting
    from scratch, as opposed to "make ahead, freeze, and nuke."  
    
    Boneless chicken breasts take only a few minutes per side to cook
    on top of the stove, and I find this method keeps them more tender
    than microwave cooking does.  Then, I create a sauce using the juices
    in the pan, some spice, and some white wine.
    
    Basically:
    
    Toss 2 deboned chicken breasts in a bag with about 2 to 4 tablespoons
    of seasoned flour (bell's seasoning, salt, pepper, whatever appeals).
    Saute them in a pan with a couple of tablespoons of butter.  If
    you like, add some minced garlic or diced onions to the butter and
    saute before adding the chicken.
    
    Remove the chicken [and onions] to a plate.  
    
    Add 1/2 c white wine and about 2 teaspoons of lemon juice to the
    pan.  This will boil and steam. When the sauce is reduced enough
    to look like au jus, pour it over the breasts and serve.
    
    Note:  don't use cooking wine for this, it's too salty.  
    
    I usually cook a little cous-cous or spaghetti and toss a salad
    for this meal.  It takes about 20 minutes all together, a little
    longer if I debone the breasts myself.
    
    As Julia says, "Bon Appetit!"  

	HI,

	I have to attend a potluck dinner on Tuesday evening, and a 
	potluck lunch on Wednesday.  I'm planning to do my cooking for
	both monday evening.  I am going to make calzones or turnovers
	using frozen bread dough.  The dough will rise in the fridge
	during the day, then Monday night I'll put everything together.

	The question is: should I cook them Monday then reheat when the
	time comes, or can I cook them the day I'm serving them.  Will 
	raw dough be alright for 1-2 days?  

	Karen

    I would cook them until they are done but not browned.. then on
    the day you wish to serve them brush them with milk, yoghurt or beaten
    egg to make them shine and heat through in the oven until they are
    golden and shiny.

I think Pat became an expert on that before Michael came along.  She had 
read in PARENTING that it's a good idea to have quick meals in the freezer 
for the first few weeks after a new baby comes along, since there really 
isn't time to cook.  So for months before he was born, she froze things, 
and we ate almost totally out of the freezer for about the first three 
weeks after he came.  I must say we ate well during those three weeks, 
despite having almost no time to prepare meals.

We had:

chili
spaghetti
meat loaf
soups
stews
red beans and rice (probably my all-time favorite)
marinated chicken breasts
sloppy Joes
casseroles of various types (most casseroles seem to freeze well)
beef stroganoff (add sour cream just before serving)
pesto from the freezer tossed with fettucine, with chevre and sun-dried
	tomatoes crumbled on top 

and all sorts of other things from the freezer I don't remember offhand.

In addition, you can always fix the "quickie" type meals once in a while, 
like chili dogs (Pat makes hot dog chili and freezes it - it's much better 
than the stuff in the cans), hamburgers, broiled fish (an easy 10-minute 
meal), etc.

Hope this helps.

Steve

    When I'm going to be away, I make a big pan or two of lasagna, and
    freeze it in individual portions - it freezes great, and is easy to
    microwave.  If you include a bunch of vegetables in the filling (corn
    kernels are good, as is spinach) you don't really need additional
    veggies.

    We do a lot weekend cooking and then exist off of reheated double
    portions during the week.  In addition to the other replies, some
    things that have worked well include:
    
    stir-frys that are not too saucy: Chicken Kung Pow especially (sauces
    with a lot of corn starch seem to get lumpy when frozen and reheated)
    
    chicken breast cooked with sweet red peppers (from one of Jeff Smith's
    Frugal Gourmet cook books)
    
    barbeque salmon (served cold with lemon)
    
    pasta salads (served cool) (chopped fresh sweet peppers and onion don't
    seem to suffer greatly from freezing)
    
    marinated grilled chicken thighs (eaten warm, or cold sliced in a
    salad)
    
    slices of roasted turkey with rice-based dressings
    
    I think the real trick is to not to overheat things that have already
    been cooked. Bring then just to a serving temperature in the microwave
    and serve immediately.
    
    --Jim

    Something I've frozen to save time and mess during the week is
    par-boiled chicken ready to go on the grill. We always par-boil the
    chicken before putting it in the grill  so it takes less time to cook
    and doesn't get dry on the outside while trying to cook the inside. The
    only thing you need to remember is to let the chicken thaw first before
    putting it on the grill. 
    
    Staples in my house...beef stew, spagetti sauce, lasagne.
                                                     
    You can even freeze cooked pasta (spagetti, linguini, shells, etc)
    alone and just place it in boliing water for maybe 15 seconds and it is
    ready to have sauce added. It doesn't taste quite a good as fresh
    cooked but it does the trick in a pinch. Cook it al dente.
    
    Andrea

    As a matter of fact, I made two pies/quiches this morning, and threw
    them in the freezer for future "quick" meals (they're really easy if
    you buy two 9" frozen pie crusts--ready to bake):
    
    #1:  Zucchini quiche
    
    	- one pie crust, ready to bake
    	- about two cups steamed, sliced zucchini
    	- about a cup of sliced mushrooms
    	- one small sliced onion
    	- three eggs, beaten
    	- 8 oz. shredded sharp cheddar, or monterey jack or cheese of your
    	  preference
    	- oregano and parsley
    
    Put vegetables in crust, top with beaten eggs and then cheese, last of
    all sprinkling oregano and parsley on top.  Throw this in the freezer
    or bake fresh at 325 F for 30-35 minutes.  Yummy! (And is great for
    left-overs, too.)
    
    #2 Broccoli Pie:
    
    I practically do the same thing as above, except I substitute cut and
    steamed broccoli for the zucchini, and I eliminate the mushrooms, and I
    add small cubes or slices of ham or chicken instead.  Good!!

	Rather than retype my recipes... there is a teriffic 
	Parmesan Dijon Chicken recipe floating around  in this
	notes file.  You dip boneless chicken in a mustard/wine 
	mixture, then coat with parmesan bread crumbs.  Wrap in
	single serving foil packets and freeze.  Thaw and cook
	when hungry!  Let me know if you cannot find the recipe
	and I'll send it off line.

	Other ideas to make ahead and freeze:
		Homemade spagetti sauce
		Red Clam sauce
		Chili (there are TONS of variations of chili recipes
		       from black bean chili to eggplant chili to
		       white bean chili to traditional chili)
		Soups (avoid freezing if contains potato or noodles
		       since they turn to mush.  You can add them
		       later when heating up the soup)

	There are so many recipes that you can just make a bunch of
	and then freeze portions.  Whenever you cook, double the	
	recipe and freeze half.

	Karen

    There are a number of great ideas in the parenting conference
    on prepare ahead meals/freezer meals for the busy family:
    
    NOTED:PARENTING  note#:307
    
    (you find them recipes everywhere!)
    
    Monica