January's Bulk Cooking

Another session of bulk cooking to do for January.  I love cooking this way!  No worries about dinner since I always have something in the freezer!  Here is what is on the menu:

Fried Rice

2 eggs, beaten
1 t. plus 2 T. soy sauce
1 t. sesame oil
1 clove garlic, minced
1 T. vegetable oil
1 rib celery, thinly bias-sliced
3/4 cup fresh mushrooms, sliced
1 medium carrot, shredded
1/2 cup frozen peas, thawed
2 green onions, sliced
2 cups cooked rice

In a small bowl combine, eggs and 1 t. soy sauce and then set aside. In a wok or large skilled, heat sesame oil over medium heat. Add garlic and egg mixture and stir to scramble. When set, remove eggs from pan and cut into smaller pieces if necessary.  Pour vegetable oil into wok and put over med-high heat. Add celery and stir fry one minute. Add mushrooms and stir fry one minute. Add rice, carrots, and peas and sprinkle with remaining 2 T. soy sauce. Stir fry for 4 to 6 minutes. Add eggs and green onions and stir fry long enough to heat the mixture through.

Chili Beans and Cornbread

Make a pan of cornbread to serve with the beans.  Have shredded cheddar on hand to serve on top of the cornbread and beans.

1 lb. dried pinto beans
2 qts. water
Bring to a boil and then simmer til tender.
Add the following:
2 cups chopped onion
4 cloves garlic
2 t. salt
1 t. pepper
2-4 t. chili powder
1 t. dried oregano
1/4 t. cumin
3/4 cup tomato paste
1 cup tomato sauce
Add a bit extra water if needed.  Cover and simmer one hour.

Tortellini Alfredo Casserole

3 cups homemade alfredo sauce
2 cups water
1/8 t. black pepper
1 (20 oz.) package refrigerated cheese tortellini
1 package (10 oz) frozen broccoli, thawed and drained
1/2 flavored bread crumbs
1 T. olive oil
Combine sauce and water in a bowl. Add pepper. Pour one cup of the mixture into a 2 qt. casserole dish. Arrange half the tortellini (uncooked) in a layer over the sauce. Sprinkle with broccoli. Top with 1 and half cups sauce. Repeat layering. When ready to bake, thaw casserole. Cover with foil and bake at 375 for 45 minutes. Remove from oven and heat broiler. In a small bowl, blend bread crumbs and olive oil. Sprinkle over casserole and broil for about 4 minutes.  Let stand 10 minutes before serving.

Sour Cream Noodle Bake

Jambalaya