Freezing Brussels Sprouts

Plunging into water.

For the past few weeks I have been ordering a basket of veggies and fruits for $15.00 from bountiful baskets, and about a week and a half ago I had a freezer day and frozen some of those veggies.  For the next few days I will be sharing my home freezing successes.  I was nervous at first, because I really didn't know what I was doing, but once I got my home freezing book out and started doing it, it was really easy and actually kind of fun!

This is what I received this week in my bountiful basket!

Freezing Brussels Sprouts!

Brussels Spouts actually freeze very well!  To prepare them for the freezer you first have to wash them and trim off any outer leaves and stems that remain.  I sorted them into small, medium and large sizes.  After sorting then you water blanch small sprouts for three minutes, medium sprouts for four minutes and then large sprouts for five minutes.  If you choose to steam blanch your sprouts, small ones should be blanched for four minutes, medium-sized for five minutes and large sprouts for six minutes.  Immediately following blanching, plunge into ice water until completely cooled and then drain thoroughly.  After they are thoroughly dried, you can transfer to freezer bags or containers and place in the freezer.  

My sprouts before the blanching process.

Freezing Q&A:

Why the ice water plunge?

This was a question I had when I first started reading up on freezing veggies.  Little did I know how important this step actually is.  If you don't cool down your vegetables as soon as they emerge from the boiling water or steam, they will get soggy.  So, it is very important not to skip this step!

The sprouts ready to be put in the freezer!

Freezing Brussels Sprouts

25 pounds of carrots!

If you read by blog earlier this week, you will recall my joy over discovering Bountiful Baskets, www.bountifulbaskets.org, and that I also mentioned ordering 25 lbs of carrots for only $8.50, to be picked up today. Wow, let me just say that 25 lbs of carrots is a lot of carrots! I am so pleased with today's basket. For $15.00 I got a bag of red potatoes, 3 onions 4 green peppers, one red pepper, a package of blueberries, a head of cabbage, a bag of green beans, a bundle of asparagus, a stock of romaine lettuce, 2 grapefruit 8 oranges, 6 apples and 3 tomatoes. I am so pleased with this food co-op and can't wait to plan this week's meals! Now to start peeling and freezing some carrots!

25 pounds of carrots!

Freezer Day

photo courtesy of Bountiful Baskets Facebook  page! 

Today I am working from home, and as time permits (during lunch and in between calls), a freezer day.  Oh, where to begin....

I have been introduced to a food co-op called Bountiful Baskets.  It is fabulous!  It not only  is in Wyoming, but several states, including Texas (for all my Texas readers and friends out there).  Go to this link to see if it is offered in your area.  BB is a volunteer food co-op and for $15.00 you get a laundry basket (literally) full of all kinds of fruits and veggies.  Plus, you have the option of adding whole grain breads, granola, etc.  You place your order every Monday and then pick it up on Saturday and you never know what you are going to get, so it is best to wait and go to the grocery after you get your basket so you don't over buy.  It saves tons of money in produce, plus we have been getting stuff that we might not normally buy at the store, so it is encouraging us to eat more fruits and veggies and overall healthier meals, as I meal plan around what we get.  Plus, the boys have been eating Kiwi and Pears like crazy this week and I didn't even realize they liked Kiwi.  It makes me so happy to see them try new things, and love them!  This week they had the option to order 25 pounds of carrots from Arizona for only $8.50.  That is a HUGE savings.  So, I plan on freezing those carrots to use in soups, roasts and as side dishes.  I really could just go on and on about it, but their website is packed full of information, so go check it out!

On Sunday we cooked a huge turkey with all the fixings and have been eating on that all week, so there is no meal plan for this week as we are in left over heaven and have plenty of turkey and veggies to get us through until next week.

So, today I am freezing some fresh corn on the cobb, some onion, broccoli and cauliflower and making a batch of Apple Butter using a bag of apples that we got from Bountiful Baskets.  I will share my freezing experience in a future blog.  As I have only frozen a limited variety of fruits and veggies in the past, I checked out Rodale's Complete Book of Home Freezing from the library earlier this week for tips and instructions for all of my freezing needs!  Needless to say, I a ready to get my freeze on!

Freezer Day

Southwest Enchilada Bake

This Southwest Enchilada Bake is a fantastic freezer pleaser!  I love freezer-friendly dishes to enjoy now...and later!  I made this dish about two weeks ago.  Since it makes two casseroles, we ate one for dinner and then froze the other.  We are going to eat the frozen one this week, as outlined in my meal plan.   Each casserole serves 8 and costs about $1.93 per serving.

To the right is an example of what it looks like before adding the cheese....

PRINTER FRIENDLY VERSION
Ingredients:
30 - (6 inch) corn tortillas
3 lbs lean ground beef
2 onions, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 cans (15 oz each) black-eyed peas, rinsed and drained
2 cans (10-3/4 oz each) condensed cream of chicken soup, undiluted
2 cans (10-3/4 oz each) condensed cream of mushroom soup, undiluted
2 cans (10 oz each) diced tomatoes and green chilies, undrained
2 cans (10 oz each) enchilada sauce
1/2 tsp. hot pepper sauce
4 cups shredded sharp cheddar cheese

corn tortillas cut into eights 

Directions:
Cut tortillas into eighths; set aside.  In a dutch oven cook the beef, onions, jalapenos and garlic over medium heat until meat is no longer pink; drain.  Stir in the black-eyed peas, soups, tomatoes, enchilada sauce and pepper sauce; heat through.

Spread 2-2/3 cups meat mixture into each of two greased 13 x 9 in baking dishes.  Top each with 2 cups cut tortillas.  Repeat layers. Top with remaining meat mixture; sprinkle with cheese.

Cool one casserole; cover and freeze for up to 3 months.  Cover and bake the remaining casserole at 350 degrees for 20-25 minutes or until bubbly and cheese is melted.  Let stand for 10 minutes before cutting.

TO USE FROZEN CASSEROLE:  Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 degrees for 55 minutes.  Uncover; bake 10-15 minutes longer until cheese is melted.  Let stand for 10 minutes before cutting.

Bake and enjoy!

Southwest Enchilada Bake

FREEZING POTATO FRIES

CUTTING UP IDAHO POTATOES TO MASH AND FREEZE

Whenever I make mashed potatoes I usually cut up about 7 Idaho potatoes.  I add to the boiling water the amount of potatoes I think I need for the meal and the potatoes that are left over I season and freeze.  Now, keep in mind I am fixing mashed potatoes for 6 people, 5 of which are boys), so you may end up freezing a lot more fries than I have pictured. 

So, after I cut up my potatoes, (I leave the skin on) I simmer them in salt water until partially cooked.  Not too long, you don't want them to be mushy!! Drain them, put them in a bowl and toss them with seasoning.  (I use seasoning salt, ground pepper, and a little Cajun seasoning to spice them up).  

Then I place them in a single layer on a cookie sheet.  Normally I cover the pan in wax paper and then put the potatoes down, but i totally forgot when i did these and they still came off the pan easily.

Then I place them on a rack in the freezer for about an hour or until frozen through. Don't forget about them because you don't want them to get freezer burn!!

After they are frozen, take them off of the pan and place them in a zip lock bag, labeled with the date.

When you are ready to cook the potatoes toss them with 2 tbs of olive oil, put on a baking sheet and bake at 425 degrees until golden brown (about 15-20 minutes).  Don't forget to occasionally turn them. 

FREEZING POTATO FRIES

Egg Rolls

 I love Egg Rolls, but making them from scratch, at home, has always intimidated me.  I finally conquered my fear, bought all the ingredients and found out that not only are homemade egg rolls delicious, but they are also so simple to make, it makes a ton and is so much cheaper than buying the packaged ones in the freezer section at the grocery store. I baked mine instead of frying them, but I will also include the directions for frying if you prefer that method.

PRINT THIS RECIPE


What you need:
1 pkg Egg Roll Wraps (24 count)
1 lb lean ground pork
1 tsp minced ginger (i used ground ginger)
*2 cups cabbage, finely chopped
1/4 lb bean sprouts
*1/2 cup carrot, shredded
2 green onions, finely chopped
2 tbsp oyster sauce
*I used the packaged slaw mix for the cabbage and carrots and used about 3 cups total.


**Canola oil if frying
    Non-stick cooking spray if baking
    Olive oil as needed if baking
    Optional sauce for dipping


How to make them:
Stir-fry meat and ginger in skillet over high heat until lightly browned, 2-3 minutes.  Add cabbage, bean sprouts, carrots and green onions, cook 2 minutes.  Stir in oyster sauce.  Let mixture cool.

1.  Use 2 tablespoons filing for each egg roll.  Place filling diagonally on wrap.

2.  Fold bottom corner over filling; roll snugly half-way to cover filling.

 3.  Fold in both sides snugly against filing; moisten edges of last flap.

 4.  Roll wrap up and seal top corner; lay flap-side down until ready to cook.

Frying option:
In a large skillet, heat oil to 350 degrees F and place rolls flap down, a few at a time, turning occasionally, until golden, 2-3 minutes.  Drain on paper towels.

Baking Method:
Heat oven to 400 degrees F.  Place rolls on a baking sheet coated with non-stick cooking spray.  Lightly brush the tops with olive oil and bake until golden brown, about 10-12 minutes.

I had a ton of left overs, so i wrapped each one individually in parchment paper and then placed them in zip lock bags.  Be sure to label your bags and make sure you use them within two months of freezing.  Thaw at room temperature before using and then bake at 400 degree F, for 10-12 minutes.

Enjoy!

Egg Rolls