More Recipes for Bulk Cooking

Monday, January 19, 2009

Here are some more recipes that work great for bulk cooking and freezing.

Fried Chimis"I make these in bulk and freeze before baking in oven. Just pop them out of the freezer...put on cookie sheet, spray with oil and bake at 400 until brown and crispy...20 min. or so. I am not giving you amounts because I just buy a bunch of the ingredients and mix and put in tortillas and then freeze on cookie sheets and transfer to ziploc bags. If you have leftover filling you can freeze it to fill tortillas later.
flour tortillas
fat free refried beans
chopped onion
grated Jack cheese
grated cheddar
canned vegetarian chili
Mix all together and put in tortillas and fold tortillas. I put them in Ziploc gallon bags and freeze.

Black Beans and Rice
2 T. Olive oil
1/2 c. chopped onion
3 garlic cloves
4 c. veggie stock
2 c. water
2 1/1 cups dried black beans
1/2 c. cooking wine (Don't skip this. It adds essential flavor.)
1 t. oregano
1 t. thyme
1/2 t. pepper
1 t. salt
Preheat a 4 quart saucepan on medium heat. Add oil, onions and garlic. Saute. Add water and beans. Boil and then simmer for half hour until beans start to soften. Add the rest of the ingredients. Simmer on stove for 2 to 3 hours. Serve with brown rice and shredded cheddar and chopped onions. I freeze the beans in Ziploc bags.

I think make brown rice and freeze it separately. Here is my recipe for brown rice.

Foolproof Oven-Baked Brown Rice
1 1/2 cups long-, medium- or short-grain brown rice
2 1/3 cups water
2 teaspoons butter or vegetable oil
1/2 teaspoon salt
Preheat the oven to 375 F and move a rack to the middle position. Spread the rice into an 8-inch square glass baking dish. In a covered saucepan on the stove, bring the water and butter or oil to a boil over high heat. Once it begins to boil, stir in the salt and pour over the rice. Cover the baking dish tightly with a double layer of foil. Bake for one hour, until tender.Remove from the oven and uncover. Fluff the rice with a fork, cover with a clean kitchen towel; let rice stand 5 minutes. Uncover for another 5 minutes, then serve immediately. Serves 4 to 6.

Here’s another great recipe….
Bubble Up Pizza YOu could add more veggies to this and not so much meat...we add chopped bell peppers and only do turkey pepperoni. We also chop up mushrooms really gives it the texture of meat without so much meat. For this recipe, I make the filling in bulk and freeze in Ziplocs. On the day of serving, I thaw the filling, put it in the bottom of the pan, put the dough on top and bake.

1 comment:

Dawn said...

Hello Deb,

This blog of yours is amazing! You have really put a lot of time into this with all the recipes and homeschool curriculum, etc. You continue to surprise me with blessings. Happy 4th of July!!