Fall Freezer Meals

Monday, October 14, 2013

 Eating seasonally cuts down on the grocery bill and creates memories.  Let's be honest, who really clamors to eat hot dogs off the grill in the middle of winter or a steaming soup in the heat of summer?  So over the next few days I will give suggestions for meals for each season.  We will start with fall, my personal favorite time of year and yet very short-lived season here in central Alaska.  When I think of fall, soups and warm casseroles are normally on the brain...

Black Bean 'n' Pumpkin Chili

1 med. sweet yellow pepper, chopped
1 med. onion chopped3 garlic cloves, pressed or minced
2 T. olive oil
3 cups chicken broth
2 cans (15 oz each) black beans, drained
2 1/2 cups chopped chicken (or turkey)
1 can (15 oz) solid-pack pumpkin
1 can (14 oz) diced tomatoes
2 t. dried parsley
2 teaspoons chili powder
1 1/2 teaspoons oregano
1 1/2 t. ground cumin

Saute onion, pepper and garlic in oil. Transfer to a big pot or slow cooker for simmering. Stir in the remaining ingredients. Simmer.

Sour Cream Noodle Bake

1 lb. hamburger
1 can (15 oz) tomato sauce
1/2 teaspoon salt
black pepper
8 oz. (weight) egg noodles
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup chopped onions
1 cup grated sharp cheddar

Preheat the oven to 350. Brown the hamburger, drain the fat and add the tomato sauce, salt and pepper. Stir and then simmer while you prepare the rest.  Cook egg noodles until al dente. Drain and set aside. Combine sour cream and cottage cheese. Add pepper and then the noodles and onion and stir. To assemble: add half of the noodles to the baking dish. Top with half of the meat mixture, then sprinkle on half of the cheese. Repeat the layers. Bake for 20 minutes or until cheese is melted.

This next one is a good one to do at the end of the growing season when you have some extra zucchini laying around.
Tortellini Soup
1 pkg mild Italian sausage
1 small bell pepper, chopped
3/4 cup onion, chopped
2 cloves garlic, pressed
5 cups broth
1/2 cup water
1/2 cup red wine
2 (15 oz) cans diced tomatoes
1 (8oz) can tomato sauce
1 (8oz) pkg tortellini
2 small zucchini, sliced
1/2 tsp. basil
1/2 tsp. oregano
1 T parsley
Parmesan cheese
Brown sausage with pepper, onion, and garlic. Drain grease. Add remaining ingredients except the zucchini and the tortellini. Bring to a boil. Reduce heat and simmer for 30 min. Add in zukes and cook a few more minutes. Bag and freeze. When reading to serve, thaw and warm then add the tortellini and cook according to the instructions on the tortellini package. Serve parmesan on top.

Butternut Bisque
2 T. butter
1 med. onion, chopped
1 cup carrots (diced)
3 cups chicken broth
2 cups winter squash (cooked)
1/2 cup plain yogurt
1 cup evaporated milk
2 T. maple syrup

Melt butter in a large saucepan. Add onions and carrots and saute over medium heat for 5 minutes. Add the broth, cover and simmer for 10 minutes. Add the rest of the ingredients and then transfer the mixture in batches and puree til smooth.  Return to saucepan and cook over medium heat until hot. Season with salt, pepper, garlic and onion powder.

Parmesan Meatloaf  (Click on the link for the recipe)

And how about stocking the freezer with baked goods?

Pumpkin Chocolate Chip Muffins

1/2 cup oil
4 eggs
3 cups flour
2 cups sugar
1/2 t. cinnamon
1/2 t. salt
2 t. baking soda
1 small can pumpkin
1 12oz. semi-sweet chocolate chips

Preheat oven to 350. Beat eggs and sugar. Mix in rest of ingredients. Bake for 20 min. I normally make mini muffins out of this.

Sour Cream Banana and Berry Bread

1 cup butter, softened
2 cups sugar
4 eggs
1 t. salt
1 t. vanilla
2 cups mashed banana
4 cups sifted flour
2 t. baking soda
1 cup sour cream
2 cups cranberries (frozen works best)
Beat butter until soft. Add sugar, eggs, salt, vanilla, and bananas and blend together. Add dry ingredients alternating with sour cream. Blend well after each addition. Fold in cranberries. Bake at 350 in greased a floured pans. Do not overbake. Bread in small pans will bake in about 40 minutes. Bread in large pans will bake in about 60 minutes.

No comments: