How do you freeze your food?

Not too long ago, Emily, Sarith and I had a discussion on how we froze various food items.
I will leave it up to them to share their freezing preferences but mine are as follows:

Soups - I spoon mine into silicon muffin pans that sit on a baking sheet for stability. I then freeze the soup. Once the soup is frozen solid, I pop them out of the silicon muffin pans and throw them into a large Ziploc bag. The muffin cups are about a measurement cup portion size and I can defrost the portion amount I need without defrosting more than I need.

Herbs - Similar to the soup, I pull out my silicon mini-muffin pan and place it on a cookie sheet. I portion out my fresh herbs and place the measurement amount in the bottom of the muffin cups and then pour enough water to cover. Once the water the herbs are in is frozen solid, I pop them out of the silicon muffin pans and throw them into a freezer Ziploc bag. Making sure to mark the bag to indicate the type of herb and the measurement amount. The when I use then I can either defrost and drain the herbs or I can just throw them in the soup pot. (i.e. cilantro because I never use the whole bunch when I buy it.)

Berries - I will prep the berries (i.e. cutting off the top of strawberries, taking off the stems of berries, etc.) but I DO NOT wash them. (The water would pull out the liquid in the berries as they freeze) I then lay them out on a cookie sheet and pop them in the freezer until they are frozen solid. Then I dump them into a freezer bag. Then when I want to use them, I give them a quick rinse and either use them frozen or allow them to defrost. Now my mother rinses the berries before freezing them so that she doesn't have to was them when she wants to use them. Granted in theory, withdrawing the liquid in the berries by pre-rinsing and then freezing them will concentrate the sugars thus making them sweeter. (That is how ice wines are made.) But it is the convenience in the morning of not washing the berries so she can just throw the frozen blueberries in her cereal in her to go cup that motivates her. Not the sweetness of the berries. 

Advice from the Experts:

Good Housekeeping: Guide to Freezing Food

Martha Stewart: Tips for Freezing Food

Taste of Home: Tips for Freezing Food

Allrecipes.com: Freezing Foods: A Real Time-Saver

Southern Living: Easy Freezer Meals

So how do you freeze your food? 
 

Francie's Slow Cooker Variation of "Christy Jordan's Ground Beef Stew (with a secret!)"

Christy Jordan of Southernplate.com is one of my culinary heroes. She makes the type of everyday classic Southern food I grew up with, particularly in my Southern Baptist church. (Baptists might officially frown on drinking alcohol but we can out potluck any other denomination!) Her recipes are simple and easy to follow. And I love how she photographs each step of the recipe.

Christy's recipes are always spot on and I always get rave reviews when I use one of her recipes. She may be the only cook that I trust to make a recipe of hers, that I have never made before, and be beyond confident in serving it at a party or holiday.

But I also admire how open and confident Christy is in sharing her relationship with Christ on her website. I admire her positive attitude, her zest for life and her love and devotion to the various generations of her family. I appreciate that her sense of humor is evident in her posts. And I hope, that if God blesses me with the opportunity to be married and have children, that I will be half the wife and mother she is. She isn't perfect but I have found her to be a good example of a Proverbs 31 woman, the Southern version.

One of my absolute favorite recipes from her is "Ground Beef Stew (with a secret!)" I adapted it to a crockpot version. I use frozen veggies and onions instead of fresh because 1) it is easier and faster, 2) the frozen onions don't make my eyes water and 3) stew is a fall and winter dish when these veggies are out of season and over priced. I have seen a lot of mixed veggie combinations at the grocery store. So you can try out various combos.

I prefer using the low sodium Spicy V8 Juice because I can control the sodium better. I use lean ground beef to reduce the fat. (I imagine you could leave out the beef and use vegetable stock if you wanted just a vegetable soup. Or substitute chicken from the meat and stock.) I use the fire roasted diced tomatoes but for those who don't like tomatoes as much, I would advise the crushed tomatoes.

This is a great recipe to freeze and/or to share with friends and neighbors. Especially since it serves 8 people.

Francie's Slow Cooker Variation of "Christy Jordan's Ground Beef Stew (with a secret!)"

(Picture is from Christy's website)

 

Ingredients

• 1-2 lbs ground beef, cooked and drained
• 1-2 bags of frozen country mix vegetables (diced carrots, cut green beans, green English peas and corn) 
• frozen, diced Onion to taste (I usually use 1/2 a cup but I don't like onions)
• 1 bag of frozen country style hash browns (the cubes, not the shredded)
• 29 ounce can diced or crushed tomatoes
• 1-2 Cans Spicy Hot V-8 juice (I try to get the low sodium Spicy Hot V-8 juice and use 2 cans)
• 2 C beef broth (or 2 C water & 4 Beef Bullion Cubes)
• 1 tsp salt
• Cornbread

Instructions

1. Break out the crockpot.
2. Layer the frozen vegetables. I start with the potatoes, then the onion and lastly the country mix vegetables. (But I don't think it really matters. You can dump it in as you wish.)
3. Layer the canned tomatoes and then the ground beef on top of the frozen vegetables.
4. Pour in the beef broth and the Spicy V8 juice.   
5. Add the salt.
6. Cover and cook on low for 6-8 hours.
7. Add additional salt and pepper to taste.
8. Serve with warm cornbread.

Francie's version of Easy Meatloaf

Francie's version of Easy Meatloaf

I hated meatloaf growing up. Admittedly I am currently a picky eater but as a child I was worse. There is just something about slicing meatloaf that has always bothered me. So I don't know why I decided to try my hand a making meatloaf, other than I happened to have the majority of all of the ingredients on hand for the Janet's Easy Meatloaf recipe from Allrecipes.com that I had adapted to my tastes based on it's reviews. I love the flavor that the crushed up Cheese-Its. the Worcestershire sauce and the sautéed in butter garlic and onions add to the original recipe.  

My Dad is so proud of his meatloaf that has oatmeal instead of crackers in it. The rest of the family isn't as enthusiastic over that recipe. So last Christmas I was recruited to make mine instead because Daddy doesn't fuss when I cook. Though I thought he might start after he found out the meatloaf he had seconds of had Cheese-Its in it.

 

One of my personal quirks is that I don't like touching raw meat unless there is no other option. So I used a serving spoon to separate the portions and discovered it made perfect oval mini-meatloaves that I then smothered in the sauce.

I have also seen some people use a muffin pan to make individual meatloaves but it still sits it it's own grease. So I strongly prefer and appreciate how elevating the meatloaves allows the fat to drain away from the food. It doesn't necessarily make it healthy but it does make it slightly healthier.  
 

The mini-meatloaves make perfect single portions. Thus making them easy to plate for a meal, to give away to friends and neighbors or to freeze for future use. I have found it is an easy comfort food to make and share.

 

I recommend serving with mashed potatoes but really any vegetable works with a meatloaf.

 

Francie's version of Easy Meatloaf

Ingredients:

  The Meatloaf

     1 1/2 pounds ground beef (or you can use the meatloaf mixture of meats the grocery store sells all ready mixed together and prepackaged)

     1 egg

     1 onion, chopped

     2 cloves of garlic, minced (I normally use up to 3 cloves but I love garlic)

     1 cup milk (I typically use 2% or occasionally I will use low-fat buttermilk if I happen to have some on hand)

     1 tbsp. Worcestershire sauce

     1 cup white cheddar cheese-its, crushed

     salt and pepper to taste

  The Sauce

     4 tablespoons brown sugar

     4 tablespoons prepared mustard

     2/3 cup ketchup

     dashes of Worcestershire sauce to taste if you find the sauce too sweet

Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a cookie sheet with sides with Aluminum Foil. Cover a cooling rack with Aluminum Foil, place the Aluminum Foil covered cooling rack onto the Aluminum Foil lined cookie sheet and poke enough holes in the Aluminum Foil covered cooling rack to allow the fat to drain away from the meatloaf when it is baking.  (You can also give it a spritz of non-stick cooking spray if you want to do so.)
3. Sauté the onions and garlic in a little butter for a few minutes until the onions softened and become translucent.
4. In a large bowl, combine the beef, egg, the sautéed onions/garlic, milk, Worcestershire sauce and the crushed white cheddar cheese-its. Season with salt and pepper to taste. Divide the meat mixture into 6 portions, place the 6 portions onto the prepared cooling rack and form the 6 portions into mini-loaves. (I use a large silicone cooking spoon so I don't have to touch the meat and the spoon provides a uniform oval shape.)
5. In a separate small bowl, combine the brown sugar, mustard and ketchup. (Mix well and pour over the meatloaves.
6. Bake at 350 degrees F (175 degrees C) for 30 minutes.

You could sneak additional veggies by sautéing diced green peppers and celery to the onions and garlic. I also saw where reviewers added veggies such as mushrooms, finely shredded carrots, squash, etc. to the meatloaf mixture. But I'm not sure how that would impact the cooking time and flavors.

Chicken Tortilla Soup

 

 Chicken Tortilla Soup

 

I ran across this recipe years ago on Allrecipes.com. I have tweaked it over the years and it has become a go to recipe for me. And while it is called Chicken Tortilla Soup, the recipe doesn't actually call for tortillas. Though I recommend serving it with cornbread or tortillas. Dole Salads also sell a Southwest salad kit that I highly recommend to serve with this soup.

                                                       

Admittedly the recipe looks like a lot at first glance but it is extremely fast and easy to make due to most of the ingredients being canned. The soup bursts with flavor and is very filling (as a doubting Mr. K discovered). It freezes well, which is good because it serves 8 people and my household is not that large. And the freezing allows me to take leftovers to friends and neighbors.   

I tend to cheat and purchase a rotisserie chicken from the store instead of cooking the chicken myself. I ether use all of the meat or save the excess meat for other recipes. But I find that the rotisserie chicken usually gives it a little extra depth of flavor. Or at least that is what I tell myself to alleviate my occasional guilt at using the short cut.     
 

Chicken Tortilla Soup

Original recipe makes 8 servings

Ingredients:

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin (the original recipe calls for dried oregano but I prefer the flavor of cumin in this recipe. Although a dried Mexican oregano might not be bad.)
• 1 (28 ounce) can crushed tomatoes
• 2 (10.5 ounce) cans condensed chicken broth (or you can substitute 1 can of chicken broth for 1 1/4 cups water)
• 1 cup whole corn kernels, cooked (I usually just throw in a can of Mexican Corn since it has the peppers mixed in it or a regular can of corn)
• 1 cup white hominy (You can also substitute a cup of white corn if white hominy is unavailable)
• 1 (4 ounce) can chopped fire-roasted green chile peppers (Although regular chopped green chile peppers work just as well)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can of Ro*tel with Lime Juice and Cilantro (You can also use a regular can of Ro*tel if you can't find the Lime and Cilantro Ro*tel)
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breast halves, cooked and shredded into bite-sized pieces
• lime juice (to taste)
• crushed tortilla chips

Optional Toppings:

• sliced avocado
• shredded Mexican cheese blend or Monterey Jack cheese
• sour cream
• chopped green onions
• sliced limes to squeeze into soup

Directions:

1. In a medium stock pot, heat oil over medium heat.
2. Sauté onion and garlic in oil until soft.
3. Stir in chili powder, cumin, tomatoes, broth, and water.
4. Bring to a boil, and simmer for 5 to 10 minutes.
5. Stir in corn, hominy, chiles, beans, Ro*tel, cilantro, and chicken.
6. Simmer for 10 minutes.
7. Ladle soup into individual serving bowls.
8. Top the soup with crushed tortilla chips, avocado slices, cheese, sour cream, lime slices and chopped green onion.

Hambleton Chocolate Meringue Pie

Hambleton Chocolate Meringue Pie

As I have previously confessed, I am a chocoholic. I choose to blame it on genetics and claim the older living members of my Hamilton bloodline,  my Uncle Jimmy and my cousin Clay, as exhibit A and B in my defense.

So this is my favorite recipe from my Dad's side of the family. It has been passed down from the women in the family (from my Dad's grandmother Mallie Hambleton, to my Dad's mother (Frances) and her sister, my great-Aunt Ruth, to Aunt Ruth's daughter Carol and then to myself, my sister, and the women who married into our family).

Frances Hambleton Garner, Mallie Hambleton and Ruth Hambleton Lollar (from L to R)

Daddy attempted to make and improve the pie. But bless his heart, it didn't work. His recipe just doesn't taste the same. Though to be fair, I don't think any of us can compete with Aunt Carol's pies.

Whenever I come home for the holidays, Aunt Carol always makes it for me. If I make it home for my birthday, then she make one for Clay (her brother) and I to split since we share the same birthday as well. Ok, so it isn't just our birthday that we get to split a pie. It is every holiday I make it home for. Otherwise, Clay has to share with the rest of the family. I tell Clay that this is proof that Aunt Carol loves me more than him. But he doesn't believe me.

Obviously Clay and I wouldn't eat the whole pie in one sitting but we do take the leftover pie home and jealously guard it. My sister still whines to this day about how I allegedly stole her pie when we were kids, even though she wasn't old enough to remember when this alleged incident MAY have occurred. All she recalls is a story that has been greatly exaggerated with each retelling, not unlike the stories fishermen tell of the fish that got away where the minnow becomes a great white after a multitude of retellings. So according to the grossly one sided and outlandishly exaggerated story, when we were young (she being toddler age and I being maybe 7-8) we had each been given a slice to take home after the holiday. I had quickly eaten my piece but Katie had not touched hers. My family claims that my parents had left us in the care of my Grandmomma Cunningham (my Momma's Mother), who was visiting, and that I convinced her that the remaining piece was mine, not Katie's, and ate it without giving Katie a single bite of her own slice of Chocolate Meringue Pie. Therefore causing Katie to cry because she didn't get any more pie. Now I don't recall this happening and there is no remaining proof to prove me guilty or innocent. So I think it is unfair to throw around these libelous, unfounded accusations based on hearsay from 25 years ago. But some members of my family still can't let it go. 

But moving on from my family's ability to hold a grudge  over real or imagined events and onto the pie. The original recipe doesn't specify the amount of vanilla. So feel free to add more or less. It is too taste, but I felt 1 tsp would be a good starting point.  Also, in the original recipe, it did not say to reserve 2 teaspoons of sugar for the meringue. Nor did it say to spread the meringue over the chocolate mixture. But I went ahead and added those clarifications.

Hambleton Chocolate Pie Recipe

From Carol Turner and Mallie Hambleton

Ingredients:
2 cups milk
1 1/4 cups sugar + 2 teaspoons of sugar for each egg white used
6 level tablespoons flour
2 (or 3 small) eggs, with the whites separated from the yolks
pinch of salt
1 1/2 tablespoons cocoa
1 tsp. vanilla
A pie shell that has already been baked

Directions:
Mix flour, sugar, cocoa, a small amount of the milk with the egg yolks in a sauce pan. Beat until smooth.
Add remaining milk, stirring constantly until thickened.
Add the vanilla and pour into a baked pie shell.
Beat egg whites until stiff, adding 2 teaspoons of sugar to each egg white, to make the meringue.
Spread the meringue over the chocolate mixture making that the meringue touches all the edges of the pie shell. (Otherwise the meringue will shrink away from the edges because it has nothing to cling to in order to prevent the shrinkage.)
Bake at 375 until lightly browned. (15-20 minutes. 30 minutes at the most.)

Serve the pie chilled or at room temperature.  

My Life Without Coffee (or Caffeine)...

VA introduced Team 308 to this lovely mug.  I later received this mug from VA for my birthday.  It's still one of my favorites.  Thanks VA!

Emily and I were chatting the other day about the lame things we do when we are so tired.  It's pretty amazing the careless and spacey things I do without my cup of Joe or when I am desperately in need of more java.  And I'm often tired so this list keeps growing.  So my question for you is...my life without coffee means...?  You fill in the blank.  Let's keep this list going as we keep enjoying the lovely and beneficial effects from our cups of coffee/caffeine.  And post a picture of your favorite coffee mug just for fun!

My Life Without Coffee...

Is walking into the shower with my house shoes on.  It's terrible.  I realize the tragedy a little to late to save the shoes.  It is the feeling of my fluffy house shoes feeling really heavy at first followed by wetness from the water.  Good times.

Is putting my shirt on backwards or inside out.  And then having it pointed out to me or discovering my error later in the day.

Is forgetting to put the water I filled and measured in my coffee pot in the actual machine.  I am so guilty of this.  I will fill my coffee pot with water  and turn on the coffee machine, but forget to pour the water in the machine.  Eventually I discover my machine in agony and/or I discover I have no coffee...a very sad moment.

"Texans Love Lentil Soup"

In the summer of 2005 I was in Spain studying at El Universidad de Salamanca.  If you have not been to Salamanca, I highly recommend you take some time out of your life to visit.  The school is beautiful, the Spaniards are polite, the culture is rich and history is still playing out.

Salamanca is located between Madrid and the Portugal border.  It is where I learned that I speak "Mexican Spanish," I don't care for Spanish cuisine and that "Texans love lentil soup."  Yes, one day my host family mom, Ellie, made lentil soup for me and my friend Ashley (also a Texan).  We devoured two bowls each.  We were so hungry.  The Spanish eat at much later hours than Americans do.  Ellie, my Spanish host mom, said every time she has Texans in her house, they all  love lentil soup! 

I had never tried to make lentil soup.  It's not something my mom ever made for us...she's not really a soup kind of person.  I take after my father in that department.  But I had the soup in Spain (obviously) and few places growing up in Texas (I think a friend's home and at restaurants).  All I know is that I liked it and one day would aim to attempt to make it myself. 

Well my friends, that time has come!  Get excited!  Yes, and again, I tried to follow a recipe and I failed and I Mexicanfied it.  Yes, I typed Mexican-fied (add it to your dictionary) cause it's going to be around.  So this is what happened on Sunday...

Sarith's Mexicanfied Lentil Soup

Ingredients
1 tablespoon olive oil
2 cups chopped onion
1 tablespoon cumin
2 teaspoons garlic powder
1 teaspoon chili powder
2 teaspoons ground black pepper
1/2 salt
2 garlic cloves, minced
3 1/3 cups water
2 1/3 cups dried lentils
1 box + 1 can of chicken broth
1 14 oz can of crushed tomatoes, undrained
1/2 small green bell pepper (whole for flavor)
1/2 Caldo de Pollo (chicken bullion cube)
1 cup chopped carrots
Goat Cheese
Tomatoes
Cilantro

Preparation
Heat olive oil in a large Dutch oven over medium heat.  Add the onion; saute for 3 minutes or until tender.  Add the next six ingredients (cumin to garlic cloves); saute for 1 minute.  Add water and next
six ingredients (water - Caldo de Pollo) reserving the 1 can of chicken broth for later and bring to a boil.  Reduce heat; simmer 1 hour.  At 40 minutes, add carrots and continue to simmer.

Place 2 cups of lentil mixture in blender; process until smooth.  Pour pureed soup back into lentil soup.  Garnish with goat cheese, tomatoes and cilantro, if desired.  Enjoy!

Gan Gan's Cream Cheese Mints

Gan Gan was my Mom's mom. I loved her like crazy. She was spunky, and kind, and absolutely hilarious. As a little girl, I loved spending time with "Gan Gan." I didn't get the chance to know her as an adult (she passed away when I was in middle school). She didn't cook very much (that I remember), but it was always fun to help her in the kitchen! (As a side note, I found out recently that she was also adopted...and her adoption story is SO interesting!)

When I was trying to decide what recipe to post, I looked through a few that she had passed down - Chocolate Pie, Lemon Pie, Bourbon Balls (interesting). But I landed on Cream Cheese Mints.

These are kind of old-fashioned. Not something I really make very often - in fact I've only made them once or twice as an adult. Though I do remember having them at "teas" and "luncheons" and other various fancy parties when growing up.

They are basically mint-flavored icing candies. Yum. Super simple. A few ingredients (some of which you can leave out - namely food color). These are really fun for small kids to help with - because it's kind of like working with play dough and there are no sharp or hot objects involved. Enjoy!

Gan Gan's Cream Cheese Mints

yield 6-7 dozen

Ingredients

• 3 oz cream cheese, softened
• 1/2 tsp. liquid peppermint flavoring
• 2-2 1/2 cups powdered sugar
• food color (optional)
• granulated sugar for decoration

Mix 1 package cream cheese (softened) with 1/2 tsp. peppermint flavoring. Gradually add 2-2 1/2 cups powdered sugar. Knead until no longer sticky. Divide into 4 portions and add food coloring of your choice to each (optional).

Shape into 3/4" balls and roll in sugar. Flatten with a fork to create a pattern. Let dry at room temperature.

Store loosely covered in the refrigerator.


PS - I didn't have time to take pictures this month (sorry!). And yes - It's August 7 and I'm just now posting for July. Can you say slacker?!? I will try to be better next month! I did post a couple of other non-grandmother recipes over on my photography blog...watermelon sorbet & my favorite popsicles.