Freezing Food

I've been on vacation.
I haven't cooked in over a week.
My husband is out of town for the following week.
I may never cook again.

To even think about blogging about food is even harder.

I can do this.

FREEZING YOUR FOOD
If you have the ability to have another freezer, this will help your budget immensely and time.  Who doesn't want to save time and money?
There are  variety of foods that you can buy in the freezer section and not all freezer food is bad for you.  I'm not recommending buying a bunch of prepackaged freezer meals, but there are several great things you can buy already frozen.  Some of my favorites:

• chicken breast
• shrimp
• vegetables--plain (broccoli, corn, green beans, okra...) and mixed (different type of stir fry, pepper mix, California blend...)
• fruit--blueberries and triple berry blend are my faves, but you can find melon and strawberries as well. 

Now there are a lot of things that I buy that I put in the freezer and this is what makes my runs to the store minimal, allows me to buy extras of things here and there with little to no waste.  Now there are a lot fears of freezing food and believing it's not as good for you.  Say what!!??  I came across the great article from Eating Well (I like the name of their blog LOL) talking about some of the myths when it comes to freezing foods.  Read it HERE.   With that, here are a few things you would find in my freezers:

• milk (10 gallons)
• bread (sandwich, buns, rolls, some homemade some not)
• pizza dough (that I make)
• biscuits (I rarely buy these prepackaged but if it's a sale I will, other than that homemade)
• shredded cheese
• ground beef
• sandwich meat
• rotisserie chicken
• chicken thighs or drumsticks (I normally buy these fresh, it's much cheaper)
• okay, pretty much all meat I buy (Italian sausage, kielbasa sausage, pepperoni...I like meat)
• onions
• peppers
• cilantro
• nuts
• coconut
• flour
• fruit (if there is a good sale, like 99 cent strawberries, I'm buying several!)
• broth
• sauces
• prepared meals (sometimes store bought, sometimes homemade)

Now, I'm no pro and still continually to learn new methods and different items I can add to the freezer.  I love lemons or anything lemon based.  Let me reiterate that, I LOVE ANYTHING LEMON.  I just learned I can freeze those bad boys to last me such much longer.  So excited because many lemons were going down my disposal to clean it since I couldn't cook with them. If you have a garden this is very helpful, I'm not very good at canning.  Freezing is easy and fast!

You can find some excellent tips and suggestions from these websites.  They are also on my Pinterest page under Group Recipes/Cooking Tips.  I have read all of them.  They each have different things to offer and sometimes different methods, but all economical and helpful.

11 Secrets to Properly Freezing Fruits and Vegetables -- Design Mom

Can You Freeze THAT?  Six Figures Under

The Ultimate How-to Freeze Guide--Krazy Coupon Lady

So what if you don't have a deep freeze or extra freezer
I have learned a few things over time that last much longer in the refrigerator versus other items and things that we tend to think have a short shelf life so we go out and buy weekly or bi-weekly.  Obviously, I am going to buy what last the longest.

• Eggs--I don't freeze them, even though I buy about 8-10 dozen a month.  I have to make room in the fridge.  Sometimes the month has passed and I still have eggs in the fridge.  I completely ignore the expiration.  Eggs last forever...well, not FOREVER but easily keep for a month plus some.  Buy all your eggs at once.  I will say that I accidentally froze some hard boiled eggs (shell removed).  Removed the ice and put back in fridge, made no difference in texture or taste.
• Sour Cream and Yogurt--I buy the 32 oz. containers of yogurt.  I'm a devout Dannon girl.  I only buy Natural Plain and Natural Vanilla.  Sometimes I will buy the Lite and Fit vanilla flavor, but rarely.  I use this for a wonderful recipe I discovered in Austria, called Bircher.  A-MAZ-ING!  I also use the yogurt for parfaits and smoothies.  I have never had a container go bad in less than a month, assuming I haven't already use it all by months end.  If it doesn't get opened, then it will easily last me almost two months.  I also only buy natural sour cream.  I've had an unopened container of sour cream (16 oz) that has lasted 2 months easy.  I recommend not buying the larger than that so that it last longer.  If you buy the Sam's Club/Costco large container, once it's opened then the spoil timer starts ticking.  I find it's also balances out cost wise, because there isn't a generic at the wholesale stores like at Aldi, where I buy mine and I'm not tossing any food out.
• Romaine Lettuce--I like to buy the packages of 3 of Heart Romaine.  If kept in the proper vegetable drawer, it will last me just under a month.  I have done this two ways.  I have left it on it's core, unwashed and removed from core, washed.  The unwashed version last longer but not by much.  If I'm short some lettuce by the last week, I have enough other veggie options to last me to not have to buy more.
• Peppers--green and colored peppers are a staple at my house.  Green peppers will last me a month as long as I have them stored in my bottom drawer of my fridge.  Every refrigerator is different but this is the "Extra-crisp" veggie drawer.  Colored peppers don't last me as long so those I try to make sure to freeze.  Though I will freeze both, I know that the green peppers are going to last me.  The one thing to remember about veggies that sit for a while the value of nutrients goes down.  The refrigerator slows that decaying process down, and freezing nearly stops it.  Check for soft spots.  If it only has a small one go ahead and use it.  It's still good but will rot within the next couple of days.
• Cheese--Outside of crumbled feta cheese (I don't do bleu), almost every cheese I buy last a full month.  I buy a lot of cheese...6 packs of cream cheese, pepper-jack, Colby, sharp, muenster, cheddar, mozzarella and sometimes specialty cheeses.  The key here is buying what you need for the month and open it only when you need it.  If you don't use the whole block make sure it's wrapped tightly or kept in a tight baggie with little to no air.  Most cheese has already aged for a while...what's a little more aging?
• Sweet Potatoes--the key to making sure your potatoes don't start to sprout is keep them in a dark place.  I know some people put their potatoes in a refrigerator, but most of us don't have that space.  I have a cabinet with some drawers so I keep my potatoes there.  I rarely have them sprout before I need to use them.  I'm sure this applies to other potatoes but I rarely buy those, so I don't know.
• Bread--speaking of dark places...for many years I kept my bread on the counter top.  I always freeze my bread but once a loaf was defrosted and out it seemed to go stale or mold quickly, especially wheat.  Then I understood the value of a bread box.  I don't have one.  But I have that same cabinet with drawers and I keep my bread in one of the drawers.  It's amazing the life it add to your bread.  I have actually had a loaf last a full month without going stale!  The other option is keep in your fridge.  Not a fan of cold bread.
• Carrots--these keep in the fridge well.  The key is to not let me dry out.  I normally just buy baby carrots.  I try to keep them in a sealed bag and in the veggie drawer.
• Green Onions
• Celery
• Cabbage--some people are afraid of the slightest browning to their food.  Don't be, it's harmless.  Don't throw it out!  Cabbage is one of those sad veggies that gets dumped for being mistakenly "gone bad."  One head of cabbage can last me a month, easy.  I'll use half for one meal and later on in the month for another meal.  But when I cut it in half the edges will brown.  Take a knife and trim the brown off.  Your cabbage is like new.  Cooks and taste great!

I'm sure there are other things I don't know about and these were things that I buy often.  They came first to my mind.  I would love to hear others ideas and suggestions to help me and others.  Anything to save me time and make my budget stretch a little further!

Molasses

Looking at the bottle you would think this stuff should be illegal.  I see it and think of a the tar baby story.  I open it and think of my Papa's Sir Walter Raleigh tobacco that he made his cigarettes with.  I'm thinking this stuff must at least be against the Word of Wisdom! (Liam thought he'd take a good lick of it because he was sure it would be like syrup, if only I had a picture of his face afterwards. . . nasty!)
Nonetheless, I have attempted to try to be more domestic and stretch my budget and molasses was a called for ingredient. 
With such attempts I can't say that I'm really saving much money but it's definitely costing more time. 

I feel like my life revolves around food and the kitchen.  The ideas I have to do with the sewing machine and painting seem much more appealing right now, but they really have nothing to do with being domestic.  Though I can say, somehow when my recipes turn out delish, I'm feeling pretty good about myself.  Like the Tennessee caviar I love to make and decided to put into old spaghetti jars (I actually saved those for homemade hot fudge).  This is truly the best salsa ever and practically a meal.  Jarom's already been thru a whole bag of chips and the salsa has held up for over a week in the fridge.  I was sure the tomatoes would start to taste bad but the lime juice must be keeping it.  I'm eating it right now while I type. . . sitting in the kitchen. . . waiting on bread to rise and oatmeal bars to cook.  Maybe one day I'll learn to can all that goodness.  Baby steps.

The finished product: Honey Oatmeal Wheat Bread

It was good.  I decided it was best with a little butter, broiled til brown on the edges with a spoonful of apple butter (that makes everything better).

I also made my own pizza dough and it was a hit.  And now that it's Fall I am all about baking with apples.  Yum!
My next goal is to try to freeze my homemade biscuits.  That will save me money.

Homemade Biscuits

It's taken about 10-11 years but I can say that I'm finally getting into cooking. Let's not exaggerate at any means but I enjoy it more than I use to. I still love a quick meal but I'm not so afraid to try new things. . .especially desserts. That may not count. Only in the calorie department.

Another thing that I have really taken on is my Southern roots. There are a lot of fun food traditions in the south, that I have to say, if it wasn't for my bundle of ex-pat friends from out west, I would never even realized. They've heightened my senses. Someday I might just write a book about what to expect as a Mormon in the south. Not to pick on them but many come thinking that they are going to share the gospel with so many. They are moving to the missionary field. True but more than likely they will be approached by several religions on trying to save their soul before they even get a word in outside that they are "Mormon." I love it. Nothing I'm not use to. I went to a high school with around 1200 students and anywhere between only 6-10 of them were of my faith. I can say that in many ways I know what it's like to be the minority.

Funny thing is, I couldn't wait to get out of my little town and head West back in those days. I thought it would make my life so much easier. I guess you can never take the southern out of a girl. Now I hope I never do. Just as I hope everyone loves the south as much as me I enjoy having my friends share their culture and love for their home just as much.

So here I am, almost 30 *gulp* and realizing how much southern-isms were embedded in me as a child and how much of that stays with you. I've now taken it to heart and just gone with it. Give my children those same "manners and rules."

This leads me to homemade biscuits. They can be eaten for breakfast or dinner. They are nothing like a roll. They are pure goodness and they require lots of TLC. Like most women who take time to master making rolls, I've spent the past year trying to master biscuits (next is cornbread). I watched my grandmother and my mother gently mix and knead until just right. I decided it was time I stop cheating with the freezer batch and make a real Southern girl of myself!

After months of practice just recently I can say I made the PERFECT batch. Jarom asked, "Are these the ones from the freezer?" (rolling eyes and being slightly flattered, OK fully flattered because what Jarom thinks of my cooking is most important to me) I reply, "No. I made these." Jarom responds, "These taste better than yours."

I felt like I'd just won the county fair first prize! I smiled all night and made sure this was going down for the records.

I won't lie. I was pretty darn proud of myself and ate about five. It's hard to resist such pure fluffiness with that buttery taste (and some apple butter).

I love biscuits. Amen.

Ice chips

source

I can't seem to get enough ice during this pregnancy.

My dentist is going to love me.

I thought Sonic had the best ice.

Wrong.

Sam's Club beat them by a long shot.

I could use a huge mug of it right now.

Not gonna happen.

I'll have to continue with the attemped version of crushed ice my freezer.

It works.

Jarom doesn't complain.

He can be so patient with me.

My kids think it's weird.

They don't understand how some things just happen during pregnancy.

Funny thing. . .

I can't stand to hear people crunch their ice.

It's one of my hugest pep-peeves.

Along with people that smack their food or pick at their finger nails.

It's definitely in the top three.

It's almost embarrassing.

Yet, I can't live without it.

If it means I have to sit in my closet so it doesn't bother anyone.

I will do just about anything for some crushed ice.

Food

Ah, food can be such a personal thing to me and can get me really roused up when people start talking about it. Just a few weeks ago a friend of mine did a week of cooking with her to cook more healthy items. I love her passion and enthusiasm and agree with her in so many ways but the "devil's advocate" comes out in me and makes me want to rally for the mac n' cheese and hot dog lovers.
After many comments and pushing her buttons I decided I would write back with my own blog post. That was about two weeks ago. I had so much to say I didn't know how to say it all. Though I will quickly throw in that I am more educated on the matter than some might give me credit. I don't love to cook but I love the chemistry of food, and I was a lab tech for a few years in Bacteriology, Toxicology, and Pharmacology. I learned a lot.
Then after last night's Relief Society broadcast I felt humbled. I decided to just simply say that food is all about CHOICE. PERIOD.
And with that thought I thought I would share one of the yummiest chocolate chip cookie recipes I've made in a while! I stays soft for days. Eat up!

DOUBLE CHOCOLATE CHIP COOKIES (makes about 7 dozen)
courtesy of Southern Living Magazine Nov/Dec. 2008

1 cup butter, softened
1 1/2 cups creamy peanut butter
2 1/2 cups firmly packed brown sugar
2 large eggs
1 egg white
1/2 cup sour cream
2 teaspoons vanilla extract
3 1/2 cups bread flour (I just used plain all purpose and it seemed fine)
1 tablespoon baking soda
1/2 teaspoon salt
2 cups sweetened flaked coconut (I used much less b/c it makes me think of hair)
2 cups semisweet chocolate morsels
1 cup miniature semisweet chocolate morsels

Preheat oven to 350.
In a large bowl, beat butter and peanut butter at medium speed with an electric mixer until creamy. Add brown sugar, beating until creamy. Beat in eggs, egg white, sour cream, and vanilla until combined.
Combine your flour, baking soda and salt. Gradually add to butter mixture until combined. Add coconut chocolate morsels until combined.
Drop batter by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10-15 minutes, or until lightly browned. Let them cool. Store in airtight container for up to 1 week.
*With my oven the perfect time seemed to be around 9-10 minutes. Also I only made about 4 dozen cookies the first round so the rest I refrigerated. The cookie dough taste pretty yummy too and makes up well for later.