Cook, freeze, reheat

Recent email from a client who I’ve cooked with in the past: “It’s time to fill my freezer again, please come and cook with me.”

We picked a date, talked on the tele, found out what types of dishes she’s interested in doing this time.

I gave her these ideas, asking her to pick 4 of these 6.

1. Ginger Curry Apple Sausage Casserole w/Tator Tots
(baked in the oven, then freeze)

2. Lamb Stew w/potatoes, broccoli, preserved lemons and Moroccan tagine spices
(we can make this on the stove top in heavy-bottom stock pan, then freeze)
(I will bring the Moroccan spice)

3. Frittata with veggies
(can freeze unbaked,  … or bake in the oven, then freeze)

4. Blanched Kale w/avocado dressing
(We’ll need to blanch the kale on stove top, make the dressing, and freeze’m separately.)
5. Red Goulash: red cabbage, red onion and red apple with caraway
(looks like we did this one already)
6. Veggie Stir Fry w/tofu, broccoli, carrots with a Ginger Sweet’n Sour Sauce
(we will blanch the broccoli, carrots; drain the tofu; make the sauce; and then freeze the veggies and the sauce separately)
For those of you interested in PALEO foods, you’ll need to omit a couple of things. … or not, depending on how tight you want to keep within the Paleo guidelines.

Her response:

“Let’s do the tater tot casserole, kale, lamb stew, and veggie stir fry–no tofu.”

Here is the shopping list…………

Dry, bulk, canned goods:

2 cups white wine
1 can coconut milk (not Lite)
1 can garbanzo beans
3 tbls curry
onion powder
garlic powder
1 tbls Moroccan tagine spice (I’ll bring this)
1/2 cup Sesame oil (I can bring this)
1/2 cup Mirin (I can bring this)
1/2 cup tamari (I can bring this)
1/2 cup Maple syrup (I can bring this)

Deli:

1 perserved lemon (Whole Foods, I can bring this if you can’t find it)

Produce:

3 bunches curly leaf kale
1 bunch broccoli
6 carrots
4 tomatoes (medium size)
3 avocados
3 lemons
3 apples
3 red onions
1 yellow onion
6 garlic cloves
6 inch ginger
1 bag spinach
1 container mushrooms
10 or so fingerling potatoes

Meats:

3 lbs sausage (your choice, or mix and match ground beef, pork, lamb, chicken, turkey)
3 – 5 Lamb shanks (depends on their size) (or lamb shoulder chops, or 3 lbs lamb stew meat)

Frozen food:

32oz bag Tater Tots
Batch cooking: cook, freeze, reheat

Lamb stew

Batch cooking: cook, freeze, reheat

Batch cooking: cook, freeze, reheat

Tator Tot Hot Dish with ginger curry sausage and veggies

Batch cooking: cook, freeze, reheat

Batch cooking: cook, freeze, reheat

Batch cooking: cook, freeze, reheat

Batch cooking: cook, freeze, reheat

Batch cooking: cook, freeze, reheat

Condiment. Batch cooking: cook, freeze, reheat

Condiment. Batch cooking: cook, freeze, reheat

Batch cooking: cook, freeze, reheat

Stocking the freezer, will definitely need to make room for more!

Batch cooking: cook, freeze, reheat