Cooking from the freezer VI

phoenix · **Posted:** Wed Feb 15, 2012 10:31 pm

Good luck with the job search, Jean. I'm sorry about the circumstances

jeanf · **Posted:** Fri Feb 17, 2012 10:27 am

Pulled raspberries and cranberries to add to steelcut oatmeal (inspired by Serious Eats), yummy. I added a chopped apple to the finished oatmeal, love that combination.
Will use tortillas from the freezer tonight for quesidillas to use up the leftover pork from last night's dinner. Dinner will be eaten in the car most likely due to our need to travel tonight at around dinner time.
Taking some of the biscotti from Christmas with us on a hockey weekend for other parents to munch on.

Sunday dinner will be a northern meat, bean, and chili powder based concoction and cornbread.

I found an unopenned litre of heavy cream that was supposed to be made into icecream that wasn't and am making freezer biscuits just to not waste it. It's past the bb but looks and smells fine.

OldRelayer · **Joined:** Sat Feb 04, 2012 12:16 pm **Posts:** 90

Wow, everyone has pretty much the same problem we have had with freezer things. About 2 or 3 years ago we bought a 8 cF freezer to supplement our 5 cf freezer as part of our fridge. It lives in the basement. Like all of us, we thought we could off load some and find some breathing space so we could buy somethings in bulk when a good buy, yeah right. Shortly after we got the freezer we were no better off than we were before. We try to eat from the freezer and we do some but we can't stay ahead of it. We are only two, you think it would be easy to cook for two, for some reason no matter how hard we try we always have left overs, a lot of soup in the winter. It is pretty much a joke how much we eat. Between the two of us we don't have a meal of an average person and of that Barbara will have 3/4ths and I will have about a 1/4 and we will still have left overs, pitiful. Since I have been sick I don't have much of an appetite, I try but most of the time I stare at the food and if it is marginal forget it, it has to be something with tons of flavor before I show the slightest interest.

I don't know what is going get us out of the freezer while things are still good to eat, no matter how hard we try, it seems to get bigger.

I feel your pain,
Barry

auntcy1 · **Posted:** Sun Feb 19, 2012 8:00 pm

6.6 lbs of baby back ribs that I oven baked using the "Melt-In-Your-Mouth-Spare-Ribs" recipe from TOBB, maybe it was Marilyn's?
I've since adapted the recipe using a combo of the original and Alton by adding a spice rub and waiting to add the sauce until the last 45 minutes of baking, and not using as much sauce as the original. And it was delicious. Also freed up a nice amount of space in the freezer. Served with collard greens, baked beans, corn bread and Robin Miller's Chocolate Souffle for dessert. Was a nice dinner with a few leftovers to look forward to this week.
Nance

OldRelayer · **Joined:** Sat Feb 04, 2012 12:16 pm **Posts:** 90

Nancy, I am coming to your house for dinner, I wouldn't eat much promise.

auntcy1 · **Posted:** Mon Feb 20, 2012 4:01 pm

OldRelayer wrote:

Nancy, I am coming to your house for dinner, I wouldn't eat much promise.

Anytime Barry

, anytime.

OldRelayer · **Joined:** Sat Feb 04, 2012 12:16 pm **Posts:** 90

Still the same sweet Nancy. I am so glad you are here as are a lot of my other favorites.

Thanks,
Barry

TheFuzzy · **Posted:** Mon Feb 20, 2012 10:01 pm

Finally using up some varniki which have been in the freezer for 2 years. We'll see if they hold together when boiled!

jeanf · **Posted:** Wed Feb 22, 2012 4:21 pm

For those like me who had no idea what Fuzzy was making - how did they hold up? I have 4 packages (sadly not homemade) of pierogies that are my go to for quick dinners.

Quote:

Varenyky are square- or crescent-shaped dumplings of unleavened dough, stuffed with sauerkraut, cheese, mashed potato, cabbage, meat, hard-boiled egg (a Mennonite tradition) or a combination of these, or with a fruit filling. Varenyky are very popular in Ukraine.

During preparation, the filling is wrapped with dough, boiled for several minutes, and then covered with butter or cooking oil. The name varenyk, in fact, simply means "boiled thing", from the adjective varenyy. In certain regions of Ukraine they do not boil varenyky, but steam them instead. Varenyky are typically topped with fried salo bits (shkvarky) and onions and accompanied with sour cream (smetana). Left-over varenyky may be fried. Sweet, fruit-filled varenyky are served with sour cream and sugar. Raw varenyky (with the dough uncooked) can be stored frozen, then cooked in three minutes, which makes them a convenience food.

Other preparation methods include the Latvian tradition of glazing with egg white, baking, and serving with soup; the Mennonite tradition of baking and serving with borscht; and the Polish tradition of boiling, then frying in butter with onions.

tonight - quiche. Normally I do brocolli/ham but it's Ash Wednesday which for us means no meat, so it's brocolli only.

jeanf · **Posted:** Tue Feb 28, 2012 11:24 pm

Two racks of back ribs on Sunday, ribollita soup Sun/Mon/Tues (I took out too much!), salmon tonight. Baking off some blueberry scones in the morning to bring to the school where I'm helping to count hot lunch funds.
Pork souvlaki (I cubed a pork loin and added garlic, lemon and evoo) to come out for a university girl reunion on the weekend, 5-7 ladies in a cottage on a lake with no significant others or children. :shock:

We may just sleep the whole weekend.

Cookaholics Bulletin Board

Cooking from the freezer VI

Who is online