by Foodlets in Family, Recipes, June 2nd, 2017
by Elizabeth Brownfield in In Season, August 30th, 2016
Even when cooking for a family of six, I don’t plan my meals as closely as you might think. But I am pretty serious about stocking my freezer with enough staples to make whatever sounds like the right combination of delicious, quick and easy pieces each night. Here are the items I try to never be without, plus what I make with them.
Every time I see that beautiful sale sticker on chicken thighs, I load up my cart. Compared to breasts, thighs have more flavor, and you can’t be the price even without a hot sale. Slow-Cooker Chicken Tikka Masala is one of our go-to favorites, and I love that I can prep the whole recipe and throw it into a bag uncooked, right into the freezer. Giada De Laurentiis’ Roman-Style Chicken (pictured above) is another make-ahead gem. Packed with tender strips of bell peppers, this one has a veggie built right in. But the most-straightforward dinner in this collection of crowd-pleasers might be these grilled chicken thighs full of Greek flavors. Lemon, garlic and oregano swirl together, coating the chicken perfectly — and doing it all in minutes.
by Maria Russo in Recipes, February 15th, 2014
Peaches, berries, corn, zucchini…our favorite flavors of summer are oh-so-fleeting. Find the best ways to carry them into fall and beyond with these techniques for preserving, freezing, pickling and more.
Nothing tastes as good as a peach, raspberry or squash picked at the height of its season. Plus, that’s generally when produce is at its cheapest too. So it’s worth a little prep work to have frozen summer produce to use in cooler months.
Start by washing and thoroughly drying fruit. Berries can be frozen whole, but you’ll want to slice and remove the pit of peaches, nectarines, plums and other stone fruits. Once the fruit is cleaned and prepped, place it on a parchment-lined baking sheet in a single layer so the pieces aren’t touching, and cover loosely with plastic wrap. Freeze until solid (a few hours, or overnight), and then transfer to a freezer bag. (Yes, you could skip this last step and throw all your sliced peaches into one big bag, but then it would freeze together into a big brick instead of individual pieces.) Read more
You heard it straight from the co-hosts on this morning’s all-new episode of The Kitchen: Frozen foods can make mealtimes simpler, quicker and heartier. With the help of some ready-to-go ingredients in the freezer, Jeff prepared his Freezer Fry-Up with Sunny-Side-Up Eggs, a family-friendly meal made with frozen pork, sweet potatoes and corn. But being able to rely on a stocked freezer full of your family’s ready-to-go staples requires a bit of planning, and it’s important to know which foods freeze best and how to properly freeze them in order to ensure the best results. After all, no one wants to open the door to find freezer-burned ingredients. Check out a few of Food Network’s top tips for preparing meat, vegetables and fruits for freezing, then get freezer-friendly recipes for any meal of the day.
Storage Solutions: Picking the correct bag or bin for what it is you’re freezing will help protect the food inside. It’s important to try to limit the air around the food, so opt for re-sealable plastic bags, especially when freezing fruits and vegetables, or small containers if freezing liquids.