Make ahead and freeze
I was wondering what are some good make ahead and freeze meals for a longer trip(2 weeks)? thanks, Dean
Forum Discussion
My this year freeze ahead meals some of which I've already started making include:
Ratatouille. Serve it as a side or over rice/in an omelet/ or a top pasta.Can be served rm temp or hot. Also makes a nice appetizer on a slice of French bread rubbed with garlic and toasted.
Roasted pork shoulder. I cut it into 3 portions and made some Asian style, some Latin style, and the last third, shredded pork.
Gumbo base w/ chicken, shrimp and andouille sausage. The chicken and sausage will be frozen in the base and the shrimp will be added fresh on site. I use 1/3 part shrimp stock to 2/3s chicken stock to add the shrimp flavour early in the cooking process. Also freezing some Creole rice in a separate bag. Dry ingredients for cornbread in a different bag. All three bags held together with a bookbinder clip to make it easy to find.
Texas red chili. Another bag of dry cornbread ingredients attached.
Lasagna.
Various types of small meatballs.Can be poached in a soup or sauteed to top a pasta dish.
Home made pasta.Store bought rigatoni partially cooked.
Different types of pasta sauces: pesto, putanseca, meat, Pomodoro.
Various soups. Escarole. Split pea with ham. Asparagus. Carrot. Black bean.Artichoke w/ beans.
Different types of filled wontons/dumplings.
To facilitate on site cooking as opposed to heating up I also stock homemade broths/stocks; flash frozen cut up peppers, onions and carrots. Takes care of most of my mirepoix/holy trinty and is easy to do at home w/ the use of a food processor and parchment lined sheet pan.
Make ahead breakfasts(I despise cooking in the morning!) will include baked oatmeal, omelettes baked in muffin tins and French toast made w/ vanilla ice cream. Be nice if I was allowed to make breakfast burritos but my DGD doesn't like dishes that mix meat with vegetables. Or too many colours. Yeah I know, strange.
Ratatouille. Serve it as a side or over rice/in an omelet/ or a top pasta.Can be served rm temp or hot. Also makes a nice appetizer on a slice of French bread rubbed with garlic and toasted.
Roasted pork shoulder. I cut it into 3 portions and made some Asian style, some Latin style, and the last third, shredded pork.
Gumbo base w/ chicken, shrimp and andouille sausage. The chicken and sausage will be frozen in the base and the shrimp will be added fresh on site. I use 1/3 part shrimp stock to 2/3s chicken stock to add the shrimp flavour early in the cooking process. Also freezing some Creole rice in a separate bag. Dry ingredients for cornbread in a different bag. All three bags held together with a bookbinder clip to make it easy to find.
Texas red chili. Another bag of dry cornbread ingredients attached.
Lasagna.
Various types of small meatballs.Can be poached in a soup or sauteed to top a pasta dish.
Home made pasta.Store bought rigatoni partially cooked.
Different types of pasta sauces: pesto, putanseca, meat, Pomodoro.
Various soups. Escarole. Split pea with ham. Asparagus. Carrot. Black bean.Artichoke w/ beans.
Different types of filled wontons/dumplings.
To facilitate on site cooking as opposed to heating up I also stock homemade broths/stocks; flash frozen cut up peppers, onions and carrots. Takes care of most of my mirepoix/holy trinty and is easy to do at home w/ the use of a food processor and parchment lined sheet pan.
Make ahead breakfasts(I despise cooking in the morning!) will include baked oatmeal, omelettes baked in muffin tins and French toast made w/ vanilla ice cream. Be nice if I was allowed to make breakfast burritos but my DGD doesn't like dishes that mix meat with vegetables. Or too many colours. Yeah I know, strange.
