During the time I have been unwell, I have been very grateful for the things
I have already cooked in the freezer. When I am well I intend to really
extend that.

Do you cook for the freezer and if so, what do you make?


--
http://www.helpforheroes.org.uk/shop/

On Sat, 5 Dec 2015 11:41:33 -0000, "Ophelia" >
wrote:

>During the time I have been unwell, I have been very grateful for the things
>I have already cooked in the freezer. When I am well I intend to really
>extend that.
>
>Do you cook for the freezer and if so, what do you make?

My biggest item is soup. It is more economical to make very large
amounts then freeze in single portions. (I use the 1litre pots of
yogurt so I wash the containers and use them for soup as they stack
handily) I keep a variety of soups and more often than not, that's my
lunch.

> wrote in message
...
> On Sat, 5 Dec 2015 11:41:33 -0000, "Ophelia" >
> wrote:
>
>>During the time I have been unwell, I have been very grateful for the
>>things
>>I have already cooked in the freezer. When I am well I intend to really
>>extend that.
>>
>>Do you cook for the freezer and if so, what do you make?
>
> My biggest item is soup. It is more economical to make very large
> amounts then freeze in single portions. (I use the 1litre pots of
> yogurt so I wash the containers and use them for soup as they stack
> handily) I keep a variety of soups and more often than not, that's my
> lunch.

Thanks, Lucretia. I haven't actually done soups for the freezer yet but it
is definitely something to think on.


--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> > wrote in message
> ...
>> On Sat, 5 Dec 2015 11:41:33 -0000, "Ophelia" >
>> wrote:
>>
>>>During the time I have been unwell, I have been very grateful for the
>>>things
>>>I have already cooked in the freezer. When I am well I intend to really
>>>extend that.
>>>
>>>Do you cook for the freezer and if so, what do you make?
>>
>> My biggest item is soup. It is more economical to make very large
>> amounts then freeze in single portions. (I use the 1litre pots of
>> yogurt so I wash the containers and use them for soup as they stack
>> handily) I keep a variety of soups and more often than not, that's my
>> lunch.
>
> Thanks, Lucretia. I haven't actually done soups for the freezer yet but
> it is definitely something to think on.
>

Oh, before someone jumps on me and posts everything I've ever written, I
mean as single lunches/dinners. Atm I have Shepherd's pies, Lasagne, meat
pies, pasties and pizza. although of course it is going down fast. I will
restock as soon as I can!


--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote in rec.food.cooking:

>
>
> "Ophelia" > wrote in message
> ...
> >
> >
> > wrote in message
> ...
> > > On Sat, 5 Dec 2015 11:41:33 -0000, "Ophelia"
> > > > wrote:
> > >
> > > > During the time I have been unwell, I have been very grateful
> > > > for the things I have already cooked in the freezer. When I am
> > > > well I intend to really extend that.
> > > >
> > > > Do you cook for the freezer and if so, what do you make?
> > >
> > > My biggest item is soup. It is more economical to make very large
> > > amounts then freeze in single portions. (I use the 1litre pots of
> > > yogurt so I wash the containers and use them for soup as they
> > > stack handily) I keep a variety of soups and more often than
> > > not, that's my lunch.
> >
> > Thanks, Lucretia. I haven't actually done soups for the freezer
> > yet but it is definitely something to think on.
> >
>
> Oh, before someone jumps on me and posts everything I've ever
> written, I mean as single lunches/dinners. Atm I have Shepherd's
> pies, Lasagne, meat pies, pasties and pizza. although of course it
> is going down fast. I will restock as soon as I can!

LOL, my failing is to simple master a meat pie (shepherds or other) to
my satisfaction. It's simply not something I ever saw made.

It's odd because I make really good lumpia, but this basic escapes me.

Carol

--

In article >, cshenk
> wrote:

> It's odd because I make really good lumpia, but this basic escapes me.

Leo's American lumpia from memory

Prep:
Find some lumpia skins, probably thaw and figure out how to peel them
apart one at a time when needed immediately lest they dry out. Asian
markets are where they are.

Ingredients:
1 pound hamburger
lets say a pound of onions
salt to taste
pepper to taste
lumpia skins

Method:
fry up hamburger and onions with salt and pepper to taste and put a
goodly dab on a lumpia skin. Before rolling, think of a micro thin
burrito with tucked in ends and a bit less filling that'll be about 3/4
inch thick and say 7 or 8 inches long when rolled. Put each rollup
aside until you're all done.
Fry in about a eighth inch of oil on all four sides until golden brown
and serve. They're delicious. Think Superbowl!

Although my lumpia are most certainly far from a authentic recipe,
they're quite tasty if you're fond of hamburger and onions in a crunchy
shell. Additions to the hamburger and onion filling are practically
endless for the inquisitive or wildly reckless.
Thanks cshenk for reminding me to buy some lumpia shells or whatever
they're called again. I hope the Asian market I know of is still there.
It's been a while.

leo

Ophelia wrote:
>
> Thanks, Lucretia. I haven't actually done soups for the freezer yet but it
> is definitely something to think on.

That's definitely something to freeze, Ophy. When cooking any soup,
it's almost as easy to make a ton of it at a time. I always cook soup
large then freeze in pint or quart containers to use in the future.
Frozen soup will last well for well over 6 months. When I make soup, I
end up with about 7 quarts. I always have some in my freezer and when
I run low, I'll make another batch.

wrote in
:

>
> My biggest item is soup. It is more economical to make very large
> amounts then freeze in single portions. (I use the 1litre pots of
> yogurt so I wash the containers and use them for soup as they stack
> handily) I keep a variety of soups and more often than not, that's my
> lunch.

How do you handle frost? Whenever I freeze a basically liquid thing like
soup, ice crystals form almost immediately. Chunks of ice form eventually
in other things I freeze as well, it just takes a little longer. If I
can't get it into a vacuum bag, I hesitate to freeze it.

Alan Holbrook wrote:
>
> wrote in
> :
>
> >
> > My biggest item is soup. It is more economical to make very large
> > amounts then freeze in single portions. (I use the 1litre pots of
> > yogurt so I wash the containers and use them for soup as they stack
> > handily) I keep a variety of soups and more often than not, that's my
> > lunch.
>
> How do you handle frost? Whenever I freeze a basically liquid thing like
> soup, ice crystals form almost immediately.

Alan...the tiny bit of frost you get in sealed containers is not even
worth worrying about. It will be on the top but then you have a pint
or quart of liquid underneath with none. As soon as you take the
container out of the freezer, you can stick the open top under running
warm water for about 5 seconds and eliminate the frost moisture if it
really bothers you.

On Sun, 06 Dec 2015 09:14:42 -0500, Gary > wrote:

>Alan Holbrook wrote:
>>
>> wrote in
>> :
>>
>> >
>> > My biggest item is soup. It is more economical to make very large
>> > amounts then freeze in single portions. (I use the 1litre pots of
>> > yogurt so I wash the containers and use them for soup as they stack
>> > handily) I keep a variety of soups and more often than not, that's my
>> > lunch.
>>
>> How do you handle frost? Whenever I freeze a basically liquid thing like
>> soup, ice crystals form almost immediately.
>
>Alan...the tiny bit of frost you get in sealed containers is not even
>worth worrying about. It will be on the top but then you have a pint
>or quart of liquid underneath with none. As soon as you take the
>container out of the freezer, you can stick the open top under running
>warm water for about 5 seconds and eliminate the frost moisture if it
>really bothers you.

I was thinking maybe Alan meant frost on the freezer walls - I do get
that but I just wait and soon enough I can push a large pallet knife
in under the ice and pop it off.

In article >,
says...
>
> On Sun, 06 Dec 2015 09:14:42 -0500, Gary > wrote:
>
> >Alan Holbrook wrote:
> >>
> >> wrote in
> >> :
> >>
> >> >
> >> > My biggest item is soup. It is more economical to make very large
> >> > amounts then freeze in single portions. (I use the 1litre pots of
> >> > yogurt so I wash the containers and use them for soup as they stack
> >> > handily) I keep a variety of soups and more often than not, that's my
> >> > lunch.
> >>
> >> How do you handle frost? Whenever I freeze a basically liquid thing like
> >> soup, ice crystals form almost immediately.
> >
> >Alan...the tiny bit of frost you get in sealed containers is not even
> >worth worrying about. It will be on the top but then you have a pint
> >or quart of liquid underneath with none. As soon as you take the
> >container out of the freezer, you can stick the open top under running
> >warm water for about 5 seconds and eliminate the frost moisture if it
> >really bothers you.
>
> I was thinking maybe Alan meant frost on the freezer walls - I do get
> that but I just wait and soon enough I can push a large pallet knife
> in under the ice and pop it off.

If that's what Alan meant, he needs a frost-free freezer like mine.
They never grow ice or need defrosting.

JanetUK

wrote in
:

>
>>Alan...the tiny bit of frost you get in sealed containers is not even
>>worth worrying about. It will be on the top but then you have a pint
>>or quart of liquid underneath with none. As soon as you take the
>>container out of the freezer, you can stick the open top under running
>>warm water for about 5 seconds and eliminate the frost moisture if it
>>really bothers you.
>
> I was thinking maybe Alan meant frost on the freezer walls - I do get
> that but I just wait and soon enough I can push a large pallet knife
> in under the ice and pop it off.

Actually, frost on the freezer wasn't the issue that concerned me, frost
on/in the product was. And I suspect Gary is probably correct. Like a lot
of things, it's the degree of whatever. And rinsing off some ice crystals
probably won't result in any noticeable degredation in taste or anything
else.

Gary wrote:
>Alan Holbrook wrote:
>> lucretiaborgia wrote:
>> >
>> > My biggest item is soup. It is more economical to make very large
>> > amounts then freeze in single portions. (I use the 1litre pots of
>> > yogurt so I wash the containers and use them for soup as they stack
>> > handily) I keep a variety of soups and more often than not, that's my
>> > lunch.
>>
>> How do you handle frost? Whenever I freeze a basically liquid thing like
>> soup, ice crystals form almost immediately.
>
>Alan...the tiny bit of frost you get in sealed containers is not even
>worth worrying about. It will be on the top but then you have a pint
>or quart of liquid underneath with none. As soon as you take the
>container out of the freezer, you can stick the open top under running
>warm water for about 5 seconds and eliminate the frost moisture if it
>really bothers you.

Once frozen soups begin to defrost the few ice crystals melt, it's
only water after all. Even frozen foods from the market will contain
some ice crystals, but again it's just water... no different from the
frost that forms in my yard over night, once the sun is up Jack Frost
melts... went down to 22º last night so this morning there was heavy
frost but once the sun was up and the temperature rose above freezing
I could watch the frost melting.
A few days ago there was a heavy frost but a huge cloud bank was
blocking the sun, the sun was just peeping over the cloud to the left
(east), it was lighting the front of my barn... had I moved the camera
a little more to the left the sun would have washed out the picture it
was that bright... ten minutes later the frost was melted... looks
like snow on the mountain but that's not a mountain, that's the sun
lighting the top of that cloud:
http://i66.tinypic.com/2wfk7q1.jpg
Tinypics are easy to enlarge, delete the advertising bar at the
bottom, click on the picture, then click on "View Raw Image".

On Sun, 06 Dec 2015 01:08:47 -0600, Alan Holbrook >
wrote:

wrote in
:
>
>>
>> My biggest item is soup. It is more economical to make very large
>> amounts then freeze in single portions. (I use the 1litre pots of
>> yogurt so I wash the containers and use them for soup as they stack
>> handily) I keep a variety of soups and more often than not, that's my
>> lunch.
>
>How do you handle frost? Whenever I freeze a basically liquid thing like
>soup, ice crystals form almost immediately. Chunks of ice form eventually
>in other things I freeze as well, it just takes a little longer. If I
>can't get it into a vacuum bag, I hesitate to freeze it.

I lightly press a doubled piece of plastic wrap on the surface of
whatever I am freezing. Works like a charm.
Janet US

On 12/6/2015 10:43 AM, Janet B wrote:
> On Sun, 06 Dec 2015 01:08:47 -0600, Alan Holbrook >
> wrote:
>
>> wrote in
>> :
>>
>>>
>>> My biggest item is soup. It is more economical to make very large
>>> amounts then freeze in single portions. (I use the 1litre pots of
>>> yogurt so I wash the containers and use them for soup as they stack
>>> handily) I keep a variety of soups and more often than not, that's my
>>> lunch.
>>
>> How do you handle frost? Whenever I freeze a basically liquid thing like
>> soup, ice crystals form almost immediately. Chunks of ice form eventually
>> in other things I freeze as well, it just takes a little longer. If I
>> can't get it into a vacuum bag, I hesitate to freeze it.
>
> I lightly press a doubled piece of plastic wrap on the surface of
> whatever I am freezing. Works like a charm.
> Janet US
>
Yup! Plastic wrap on the surface of an opened carton of ice cream keeps
frost from building up, too.

Jill

jmcquown > wrote in
:

>
>> I lightly press a doubled piece of plastic wrap on the surface of
>> whatever I am freezing. Works like a charm.
>> Janet US
>>
> Yup! Plastic wrap on the surface of an opened carton of ice cream
> keeps frost from building up, too.
>
> Jill
>

I was just going to respond to Janet's post with "Ah, you mean like they
package ice cream!" but decided to read the next post in line first. Yes,
I think that would be a very workable solution.

On Sunday, December 6, 2015 at 2:08:50 AM UTC-5, Alan Holbrook wrote:
>
> How do you handle frost? Whenever I freeze a basically liquid thing like
> soup, ice crystals form almost immediately. Chunks of ice form eventually
> in other things I freeze as well, it just takes a little longer. If I
> can't get it into a vacuum bag, I hesitate to freeze it.

For soup I ladle it into a zip lock bag and carefully eliminate the air. For raw meets I first wrap them in Saran wrap, then place them in a zip lock bag and eliminate all the air I can. For stews I do the same as for soup. Anything solid, first wrap in Saran wrap and then place in zip lock bag.

The above eliminates nearly all freezer burn.

http://www.richardfisher.com

On 12/5/2015 6:41 AM, Ophelia wrote:
> During the time I have been unwell, I have been very grateful for the
> things I have already cooked in the freezer. When I am well I intend to
> really extend that.

I caught it yesterday, that you've been under the weather.
Whatever it is, I hope you are feeling better soon.
>
> Do you cook for the freezer and if so, what do you make?

Mostly the usual, pasta sauce, chili, mac n cheese. Stuffed
peppers freeze well. If I make a meatloaf, I make half and
freeze half uncooked, sometimes.

nancy

"Nancy Young" > wrote in message
...
> On 12/5/2015 6:41 AM, Ophelia wrote:
>> During the time I have been unwell, I have been very grateful for the
>> things I have already cooked in the freezer. When I am well I intend to
>> really extend that.
>
> I caught it yesterday, that you've been under the weather.
> Whatever it is, I hope you are feeling better soon.

It is taking a while this time but I will get there Thank you, Nancy,
your kind wishes are very welcome.

>> Do you cook for the freezer and if so, what do you make?
>
> Mostly the usual, pasta sauce, chili, mac n cheese. Stuffed
> peppers freeze well. If I make a meatloaf, I make half and
> freeze half uncooked, sometimes.

Thanks very much, there are some good ideas there

I am compiling a list to work to when I can. After this I am more interested
in making meals than storing my usual joints etc. D doesn't cook and if I
don't have meals ready, he will live on canned stuff. He won't complain, but
I am much happier if he can get real food that he can defrost and heat up.

Thanks again. Very much appreciated.

--
http://www.helpforheroes.org.uk/shop/

On 12/5/2015 8:55 AM, Nancy Young wrote:
> On 12/5/2015 6:41 AM, Ophelia wrote:
>> During the time I have been unwell, I have been very grateful for the
>> things I have already cooked in the freezer. When I am well I intend to
>> really extend that.
>
> I caught it yesterday, that you've been under the weather.
> Whatever it is, I hope you are feeling better soon.
>>
>> Do you cook for the freezer and if so, what do you make?
>
> Mostly the usual, pasta sauce, chili, mac n cheese. Stuffed
> peppers freeze well. If I make a meatloaf, I make half and
> freeze half uncooked, sometimes.
>
I do similar - pasta sauce, Mac'n'cheese. Stuffed cabbage. Mini
meatloves, soups, stews, lasagne. I try to always have stock available.

"S Viemeister" > wrote in message
...
> On 12/5/2015 8:55 AM, Nancy Young wrote:
>> On 12/5/2015 6:41 AM, Ophelia wrote:
>>> During the time I have been unwell, I have been very grateful for the
>>> things I have already cooked in the freezer. When I am well I intend to
>>> really extend that.
>>
>> I caught it yesterday, that you've been under the weather.
>> Whatever it is, I hope you are feeling better soon.
>>>
>>> Do you cook for the freezer and if so, what do you make?
>>
>> Mostly the usual, pasta sauce, chili, mac n cheese. Stuffed
>> peppers freeze well. If I make a meatloaf, I make half and
>> freeze half uncooked, sometimes.
>>
> I do similar - pasta sauce, Mac'n'cheese. Stuffed cabbage. Mini meatloves,
> soups, stews, lasagne. I try to always have stock available.

Ahh yes. Good homemade stock I usually have. I think I'm on my last pot
now though.


>

--
http://www.helpforheroes.org.uk/shop/

On 05/12/2015 4:41 AM, Ophelia wrote:
> During the time I have been unwell, I have been very grateful for the
> things I have already cooked in the freezer. When I am well I intend to
> really extend that.
>
> Do you cook for the freezer and if so, what do you make?
>
>
I make batches of pizza bases for my very busy d-i-l.
Graham

--

"graham" > wrote in message
...
> On 05/12/2015 4:41 AM, Ophelia wrote:
>> During the time I have been unwell, I have been very grateful for the
>> things I have already cooked in the freezer. When I am well I intend to
>> really extend that.
>>
>> Do you cook for the freezer and if so, what do you make?
>>
>>
> I make batches of pizza bases for my very busy d-i-l.

Lucky D-i-l! For D I make pizza and freeze it in slices. I think he might
have been living on that for the past two days, so today I made sure he got
some lasagne out and some Shepherd's pie for tomorrow. I can't eat atm so
he is getting whatever he fancies.

--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> For D I make pizza and freeze it in slices.

Really? :-O OK, that's it....I am officially a PIG. Whenever I make
a pizza, and it's a large full one, I'll eat 3-4 out of 8 slices right
away. Then maybe go back for one more. The other 4 slices, I'll eat
the next day. No pizza here has ever made it into the freezer. oink
oink

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> For D I make pizza and freeze it in slices.
>
> Really? :-O OK, that's it....I am officially a PIG. Whenever I make
> a pizza, and it's a large full one, I'll eat 3-4 out of 8 slices right
> away. Then maybe go back for one more. The other 4 slices, I'll eat
> the next day. No pizza here has ever made it into the freezer. oink
> oink

Hey if it is good and you enjoy it ... I make two large ones at a time. He
eats one as he wishes and the other I freeze.

--
http://www.helpforheroes.org.uk/shop/

Gary wrote:
>Ophelia wrote:
>>
>> For D I make pizza and freeze it in slices.
>
>Really? :-O OK, that's it... I am officially a PIG. Whenever I make
>a pizza, and it's a large full one, I'll eat 3-4 out of 8 slices right
>away. Then maybe go back for one more. The other 4 slices, I'll eat
>the next day. No pizza here has ever made it into the freezer.

Nowadays my pizza begins life in the freezer but once cooked it never
goes back... I love cold left over pizza first thing in the morning,
almost as good as cold left over Chinese take out eaten from the
container all gelified.

graham wrote:
>
> On 05/12/2015 4:41 AM, Ophelia wrote:
> > During the time I have been unwell, I have been very grateful for the
> > things I have already cooked in the freezer. When I am well I intend to
> > really extend that.
> >
> > Do you cook for the freezer and if so, what do you make?
> >
> >
> I make batches of pizza bases for my very busy d-i-l.

What is a pizza base? The crust? and/or the sauce?

On 05/12/2015 8:23 AM, Gary wrote:
> graham wrote:
>>
>> On 05/12/2015 4:41 AM, Ophelia wrote:
>>> During the time I have been unwell, I have been very grateful for the
>>> things I have already cooked in the freezer. When I am well I intend to
>>> really extend that.
>>>
>>> Do you cook for the freezer and if so, what do you make?
>>>
>>>
>> I make batches of pizza bases for my very busy d-i-l.
>
> What is a pizza base? The crust? and/or the sauce?
>
Just the bread dough flattened into a disc.
Graham

--

On Sat, 5 Dec 2015 11:41:33 -0000, "Ophelia" >
wrote:

>During the time I have been unwell, I have been very grateful for the things
>I have already cooked in the freezer. When I am well I intend to really
>extend that.
>
>Do you cook for the freezer and if so, what do you make?


We usually have some pre-cooked foods. Very handy when time is short
or like right now, my wife has a fractured ankle. When I good chicken
on the grill I spatchcock it and it is just as easy to cook two as it
is for one. We have one for dinner and the other is frozen, sometimes
cut in half for two meals. Same with a pork roast, halve is frozen
for another time. In the summer I make pulled pork and brisket on the
smoker and enjoy it again in the winter from the freezer.

"Ed Pawlowski" > wrote in message
news
> On Sat, 5 Dec 2015 11:41:33 -0000, "Ophelia" >
> wrote:
>
>>During the time I have been unwell, I have been very grateful for the
>>things
>>I have already cooked in the freezer. When I am well I intend to really
>>extend that.
>>
>>Do you cook for the freezer and if so, what do you make?
>
>
> We usually have some pre-cooked foods. Very handy when time is short
> or like right now, my wife has a fractured ankle. When I good chicken
> on the grill I spatchcock it and it is just as easy to cook two as it
> is for one. We have one for dinner and the other is frozen, sometimes
> cut in half for two meals. Same with a pork roast, halve is frozen
> for another time. In the summer I make pulled pork and brisket on the
> smoker and enjoy it again in the winter from the freezer.

I guess you will find it freezes ok or you wouldn't do it. That is
definitely something to think on! I tend to make composite dishes like
lasagne etc.

Best wishes for your wife and I hope she is soon mended.



Thank you!

--
http://www.helpforheroes.org.uk/shop/

On 12/5/2015 10:01 AM, Ed Pawlowski wrote:

> We usually have some pre-cooked foods. Very handy when time is short
> or like right now, my wife has a fractured ankle.

I'm very sorry to hear that.

> When I good chicken
> on the grill I spatchcock it and it is just as easy to cook two as it
> is for one. We have one for dinner and the other is frozen, sometimes
> cut in half for two meals. Same with a pork roast, halve is frozen
> for another time. In the summer I make pulled pork and brisket on the
> smoker and enjoy it again in the winter from the freezer.

All of that sounds wonderful. I don't keep a whole lot of
already prepared food in my freezer but it sure comes in handy
at times when you just want something good for dinner.

nancy

On 12/5/2015 5:41 AM, Ophelia wrote:
> During the time I have been unwell, I have been very grateful for the
> things I have already cooked in the freezer. When I am well I intend to
> really extend that.
>
> Do you cook for the freezer and if so, what do you make?
>
>
I freeze individual portions of several items--ham and beans soup,
chili, meatloaf, stuffed peppers, lasagna, individual portions of
chicken and pot roast, etc. Be sure to label with names and dates.

I did not know you have been unwell, but I hope you're feeling better.
Frozen meals help a lot, whether you have been sick or even if you're
just in a hurry.

MaryL

"MaryL" > wrote in message
...
> On 12/5/2015 5:41 AM, Ophelia wrote:
>> During the time I have been unwell, I have been very grateful for the
>> things I have already cooked in the freezer. When I am well I intend to
>> really extend that.
>>
>> Do you cook for the freezer and if so, what do you make?
>>
>>
> I freeze individual portions of several items--ham and beans soup, chili,
> meatloaf, stuffed peppers, lasagna, individual portions of chicken and pot
> roast, etc. Be sure to label with names and dates.

Yes I always label and date them. I will look at individual portions of
chicken etc too now.

> I did not know you have been unwell, but I hope you're feeling better.
> Frozen meals help a lot, whether you have been sick or even if you're just
> in a hurry.

Thank you, yes they are. I am not alone. This bug is going through the
area and I know of several people who have it. It is going through schools
too, I just heard. I have the added complication of asthma which makes it
just a bit horrid. I am not breathing so well and I am very tired but it am
reading and typing. It takes ones mind off it a bit

Thank you, Mary.

--
http://www.helpforheroes.org.uk/shop/

On Sat, 5 Dec 2015 11:41:33 -0000, "Ophelia" >
wrote:

>During the time I have been unwell, I have been very grateful for the things
>I have already cooked in the freezer. When I am well I intend to really
>extend that.
>
>Do you cook for the freezer and if so, what do you make?

Everyone puts me to shame. I only make spaghetti sauce and marinara
sauce and freeze in 2-cup portions. I've been thinking of doing
lentil soup for freezing. It is excellent as a frozen backup.
Actually I've been thinking of doing a couple of soups just for
freezing. I put away leftover chicken tortilla soup and lentil soup
and was surprised at how handy and wonderful they were. (I have had a
mind-set against freezing stuff for later. Maybe it isn't such a bad
idea. I've tried lasagna in the past, but it takes forever to thaw
and I haven't found the magic formula for oven-heating from frozen.
Any tips?
Janet US

"Janet B" > wrote in message
...
> On Sat, 5 Dec 2015 11:41:33 -0000, "Ophelia" >
> wrote:
>
>>During the time I have been unwell, I have been very grateful for the
>>things
>>I have already cooked in the freezer. When I am well I intend to really
>>extend that.
>>
>>Do you cook for the freezer and if so, what do you make?
>
> Everyone puts me to shame. I only make spaghetti sauce and marinara
> sauce and freeze in 2-cup portions. I've been thinking of doing
> lentil soup for freezing. It is excellent as a frozen backup.
> Actually I've been thinking of doing a couple of soups just for
> freezing. I put away leftover chicken tortilla soup and lentil soup
> and was surprised at how handy and wonderful they were. (I have had a
> mind-set against freezing stuff for later. Maybe it isn't such a bad
> idea. I've tried lasagna in the past, but it takes forever to thaw
> and I haven't found the magic formula for oven-heating from frozen.
> Any tips?

Straight in the microwave until hot! Yes, I know ... and it took me some
time to work that out but ... cook it until it is piping hot and going all
melty.

As for freezing stuff, it has been a godsend. I have no appetite and I like
to know he is eating well. As others have said, it is good if you are very
busy too. I would rather have my own stuff in there than buy ready made in
the shops.

You could try it with a few things and see how you like it. I have been
freezing in single portions. They are much easier to defrost and reheat
than a large thing. Perfect for us just now too.
--
http://www.helpforheroes.org.uk/shop/

On Sat, 5 Dec 2015 16:08:38 -0000, "Ophelia" >
wrote:

>
>
>"Janet B" > wrote in message
.. .
>> On Sat, 5 Dec 2015 11:41:33 -0000, "Ophelia" >
>> wrote:
>>
>>>During the time I have been unwell, I have been very grateful for the
>>>things
>>>I have already cooked in the freezer. When I am well I intend to really
>>>extend that.
>>>
>>>Do you cook for the freezer and if so, what do you make?
>>
>> Everyone puts me to shame. I only make spaghetti sauce and marinara
>> sauce and freeze in 2-cup portions. I've been thinking of doing
>> lentil soup for freezing. It is excellent as a frozen backup.
>> Actually I've been thinking of doing a couple of soups just for
>> freezing. I put away leftover chicken tortilla soup and lentil soup
>> and was surprised at how handy and wonderful they were. (I have had a
>> mind-set against freezing stuff for later. Maybe it isn't such a bad
>> idea. I've tried lasagna in the past, but it takes forever to thaw
>> and I haven't found the magic formula for oven-heating from frozen.
>> Any tips?
>
>Straight in the microwave until hot! Yes, I know ... and it took me some
>time to work that out but ... cook it until it is piping hot and going all
>melty.
>
>As for freezing stuff, it has been a godsend. I have no appetite and I like
>to know he is eating well. As others have said, it is good if you are very
>busy too. I would rather have my own stuff in there than buy ready made in
>the shops.
>
>You could try it with a few things and see how you like it. I have been
>freezing in single portions. They are much easier to defrost and reheat
>than a large thing. Perfect for us just now too.

Yes being on my own I often cook more than I need (some things just
don't taste the same cooked in smaller portions, stew would be one) so
I make a stew and put three or four away in the freezer for a day I
don't want to be bothered.

> wrote in message
...
> On Sat, 5 Dec 2015 16:08:38 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"Janet B" > wrote in message
. ..
>>> On Sat, 5 Dec 2015 11:41:33 -0000, "Ophelia" >
>>> wrote:
>>>
>>>>During the time I have been unwell, I have been very grateful for the
>>>>things
>>>>I have already cooked in the freezer. When I am well I intend to really
>>>>extend that.
>>>>
>>>>Do you cook for the freezer and if so, what do you make?
>>>
>>> Everyone puts me to shame. I only make spaghetti sauce and marinara
>>> sauce and freeze in 2-cup portions. I've been thinking of doing
>>> lentil soup for freezing. It is excellent as a frozen backup.
>>> Actually I've been thinking of doing a couple of soups just for
>>> freezing. I put away leftover chicken tortilla soup and lentil soup
>>> and was surprised at how handy and wonderful they were. (I have had a
>>> mind-set against freezing stuff for later. Maybe it isn't such a bad
>>> idea. I've tried lasagna in the past, but it takes forever to thaw
>>> and I haven't found the magic formula for oven-heating from frozen.
>>> Any tips?
>>
>>Straight in the microwave until hot! Yes, I know ... and it took me some
>>time to work that out but ... cook it until it is piping hot and going all
>>melty.
>>
>>As for freezing stuff, it has been a godsend. I have no appetite and I
>>like
>>to know he is eating well. As others have said, it is good if you are
>>very
>>busy too. I would rather have my own stuff in there than buy ready made
>>in
>>the shops.
>>
>>You could try it with a few things and see how you like it. I have been
>>freezing in single portions. They are much easier to defrost and reheat
>>than a large thing. Perfect for us just now too.
>
> Yes being on my own I often cook more than I need (some things just
> don't taste the same cooked in smaller portions, stew would be one) so
> I make a stew and put three or four away in the freezer for a day I
> don't want to be bothered.

I cook everything regular size, then portion it up to freeze.

--
http://www.helpforheroes.org.uk/shop/

On 12/5/2015 10:50 AM, Janet B wrote:
I've tried lasagna in the past, but it takes forever to thaw
> and I haven't found the magic formula for oven-heating from frozen.
>
Thaw, covered, in the microwave. Then you can finish it in the oven.

Janet B wrote:
>
> I've tried lasagna in the past, but it takes forever to thaw
> and I haven't found the magic formula for oven-heating from frozen.
> Any tips?

Put in fridge the night before to start the thawing. Regardless, just
put in microwave and heat in small steps and some settling time
inbetween each heating.

For freezer to oven, cover with foil and use a low oven temp.

Ophelia wrote:
>
>During the time I have been unwell, I have been very grateful for the things
>I have already cooked in the freezer. When I am well I intend to really
>extend that.
>
>Do you cook for the freezer and if so, what do you make?

Most anything I cook is in large quantity so I can fill my freezer,
especially soups, stews, meat loaf, rice pilafs, and kasha varnishkas
too. I could never understand the point of accquiring several
ingredients, going through the prep, cooking, and cleanup just for one
meal... I find it just as easy to cook twenty portions as two. I'd be
lost without my large cook pots, everyone needs to own at least a 16
quart soup pot. This is a great pot at a great price:
http://www.amazon.com/gp/product/B00...-garden&sr=1-1
Don't forget to buy the ladles for easy serving and filling your
freezer containers.