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There was a day for the December posting meme about food, which I skipped and meant to come back to later and then never did, which is what this post is.
Basically, about a year ago, I got fed up with buying frozen lunches/dinners to bring to work that just left me feeling sad and disappointed because they were too small to be filling and/or not actually very tasty (only exceptions: the Marie Callendar chicken and broccoli alfredo, and the white cheddar mac and cheese. Which are usually like $5/each when I can even find them). Solution: once a month or so, cook three or four big dishes and divide them into containers and stick them in the freezer.
It's worked out pretty well so far, except for the problem of variety - I really only want recipes that I can re-heat in the microwave (rather than 'pull this out and bake it for an hour before serving'), and a lot of recipe resources are geared towards people who follow very specific Anglo-centric diets (paleo, keto, whole 30, etc), which I'm not really interested in. My dad enjoys both cooking and traveling, so I grew up eating Indian and Tex-Mex and Lebanese and Chinese, with only a smattering of 'typical' American food, and I haven't had much luck finding freezer-cooking resources more varied than Tex-Mex and Italian - both of which I like, but I'd really like some curry recipes and rice recipes and I am not skilled or knowledgeable enough to adapt things myself.
Basically, about a year ago, I got fed up with buying frozen lunches/dinners to bring to work that just left me feeling sad and disappointed because they were too small to be filling and/or not actually very tasty (only exceptions: the Marie Callendar chicken and broccoli alfredo, and the white cheddar mac and cheese. Which are usually like $5/each when I can even find them). Solution: once a month or so, cook three or four big dishes and divide them into containers and stick them in the freezer.
It's worked out pretty well so far, except for the problem of variety - I really only want recipes that I can re-heat in the microwave (rather than 'pull this out and bake it for an hour before serving'), and a lot of recipe resources are geared towards people who follow very specific Anglo-centric diets (paleo, keto, whole 30, etc), which I'm not really interested in. My dad enjoys both cooking and traveling, so I grew up eating Indian and Tex-Mex and Lebanese and Chinese, with only a smattering of 'typical' American food, and I haven't had much luck finding freezer-cooking resources more varied than Tex-Mex and Italian - both of which I like, but I'd really like some curry recipes and rice recipes and I am not skilled or knowledgeable enough to adapt things myself.
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no subject
Date: 2019-06-16 11:11 pm (UTC)From:Here’s the recipe, if it’s any help.
no subject
Date: 2019-06-17 12:31 am (UTC)From:And budget bytes does a number of freezer-suitable recipes: https://www.budgetbytes.com/?s=freezer - i've tried tons of stuff from her site and, tho there are some things i wouldn't make again, i've liked everything. the comments on the recipes can be pretty useful as well if there are substitution questions for some ingredients.
no subject
Date: 2019-06-17 12:59 am (UTC)From:I don't trust the idea of freezing white rice, since that's actually a technique I use for congee (https://thewoksoflife.com/20-minute-congee-recipe/), which is not a texture I'd want for a side of steamed rice. Interestingly, that implies that something like cauliflower crumbles, which is usually sold frozen to be reheated in the microwave as a rice replacement, would be a 'better' choice. Brown rice might also hold up better, but I have yet to try it. Plain congee itself post-cooking actually reheats in the microwave fine, but many toppings wouldn't survive well. Could be worth making a batch of fresh congee, keeping a stock of toppings in the fridge, and topping as you go each day.
no subject
Date: 2019-06-17 08:35 am (UTC)From:no subject
Date: 2019-06-18 06:01 am (UTC)From:Regular recipes for jiaozi and wonton can be frozen right before the cook stage of the recipe. However that does mean you have to cook it once you take it out of the freezer.
Edit: steamed buns are actually pre-cooked before freezing! My bad. These need to be steamed though, I don't know if a microwave would work.
For Chinese soup noodle recipes, like beef noodle soup, you actually need to pre-make the soup base and meat, so I usually freeze these into single-serving portions anyway. You can pair with whatever starch you want (since cooking actual noodles takes time to boil + 4 mins).
Edit 2: when I say steamer, what I really mean is, my rice cooker that happens to steam things, which I find less scary to use than my microwave.
no subject
Date: 2019-06-18 02:35 pm (UTC)From:no subject
Date: 2019-06-18 02:57 pm (UTC)From:no subject
Date: 2019-06-18 02:59 pm (UTC)From:no subject
Date: 2019-06-18 03:05 pm (UTC)From:We do have toasters at work, and that chickpea stew looks delicious (chickpea anything tends to be delicious ime)
no subject
Date: 2019-06-18 03:59 pm (UTC)From:no subject
Date: 2019-06-18 04:06 pm (UTC)From:If it's not too much trouble for you to share them? I'm relatively comfortable making substitutions :)
no subject
Date: 2019-06-18 04:19 pm (UTC)From:Ingredients:
vegetable oil
2 cinnamon sticks
3 or 4 cloves
1 or 2 pieces of star anise
1 or 2 bay leaves
500g red onions
250g tomatoes
1 kg chicken
For the masala:
1 tbsp ground cumin
1 tbsp ground fennel
1 tbsp poppy seeds
100g ginger and garlic puree
1 tbsp ground turmeric
1 tsp red chilli powder
2 tsp ground coriander
Directions:
Grind the masala ingredients to a paste.
Fry the cinnamon, cloves, star anise and bay leaves until they crackle.
Add the onions and saute until soft.
Add the tomato, stir in the masala, add chicken and salt.
Cover and cook slowly until done. Add water if necessary.
Mutton Curry
Date: 2019-06-18 04:20 pm (UTC)From:1 kg stewing mutton, chunked
oil
3 or 4 red onions, finely chopped
150g yoghurt
salt
For the marinade:
150g ginger and garlic puree
150g red chilli puree
400g yoghurt
For the garam masala:
2 or 3 bay leaves
3 or 4 blades mace
5 or 6 green cardamoms
1 cinnamon stick
4 or 5 cloves
For the garnish:
1 tbsp ghee or butter
1 tbsp coriander leaves, chopped
Directions:
Marinate the lamb for 2 hours.
Fry the onion until golden brown.
Add the garam masala and stir-fry for a few seconds.
Add the lamb and saute for 10-12 minutes.
Add water, cook until done.
Stir in yoghurt, season and cook for 2-3 minutes.
Before serving stir in butter and coriander leaves.
Kathirikai Kara Kulambu
Date: 2019-06-18 04:21 pm (UTC)From:vegetable oil
2 red onions, finely sliced
1 tin chopped tomatoes
15-20 fresh curry leaves
500g baby aubergines, halved
200g creamed coconut
2 tbsp chilli powder
2 tbsp ground coriander
2 tsp ground turmeric
200g tamarind puree
fresh coriander leaves for garnish
Directions:
Saute onions until soft.
Add the tomatoes and curry leaves.
Shallow fry the aubergines until half cooked.
Mix spices, tamarind and creamed coconut dissolved in water and stir into the tomato and onion mixture. Season.
Cook for 2 to 3 minutes mixing well, then add the aubergines and simmer for 20 minutes.
Garnish and serve.
Lamb Slow-cooked in Onions and Yoghurt
Date: 2019-06-18 04:23 pm (UTC)From:850g onions, chopped
1 tin chopped tomatoes
1 1/2 cups yoghurt
2 cups coriander leaves
3 green chillies
1 kg lamb
4 bay leaves
2 large black cardamoms
6 green cardamoms
1 blade mace
1 cinnamon stick
12 peppercorns
6 cloves
6 tsp ginger, 6 tsp garlic
4 1/2 tsp coriander
2tsp each cumin, chilli
1/2 tsp turmeric
1 tsp caraway seeds
1 tsp green cardamom powder
Directions:
Puree onion.
Puree the yoghurt, coriander and green chillies.
Marinate lamb in yoghurt mixture for 1 hour.
Fry the onions for 20 minutes.
Meanwhile fry the whole spices. After 2 minutes add the ginger and garlic. After a further 2 minutes add ground spices and sautee for 2 minutes. Then add to the onion.
Add the tomato and leave to cool.
Add to the meat and marinate for another hour.
Add 2 tsps salt and mix. Cook on a high heat for 5 minutes.
Bake at 160ºC for 1 1/2 hours.
Chicken and Cashew Nuts in Black Spices
Date: 2019-06-18 04:24 pm (UTC)From:1 kg Chicken, chunked
100g grated coconut
12 garlic cloves
piece of ginger, chopped
2 1/2 tbsp coriander seeds
1 1/2 tsp cumin seeds
6 whole dried red chillies
6 cloves
cinnamon stick
225g cashew nuts
1 large onion, chopped
5 tbsp oil
salt
Directions:
Roast coconut, garlic, ginger, seeds, chillies, cloves and cinnamon over a low heat for 5 minutes.
Add 2oz (50g) cashew nuts and onion and roast for 10 minutes.
Grind with 3/4 cup water.
Grind 25g cashew nuts with a bit of water.
Fry spice mixture over a low heat for 10 minutes.
Add ground cashews and salt and fry for 2-3 minutes.
Add the chicken and fry for 5 minutes.
Add water and cook for 10 minutes, covered.
Add remaining cashews and cook until done.
Re: Chicken and Cashew Nuts in Black Spices
Date: 2019-06-18 04:25 pm (UTC)From:no subject
Date: 2019-06-18 04:36 pm (UTC)From:no subject
Date: 2019-06-18 04:58 pm (UTC)From:no subject
Date: 2021-01-31 07:33 pm (UTC)From:sdfdsf
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Date: 2021-01-31 07:33 pm (UTC)From:sdfaerfsdf
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Date: 2021-01-31 07:34 pm (UTC)From:dsfawefawegawrg
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Date: 2021-01-31 07:34 pm (UTC)From:sdfawerfwefdsf
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Date: 2021-01-31 07:34 pm (UTC)From:sdfsdfsdf