Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Tuesday, June 17, 2008

Last Call


If you're sending any recipes for the Freezer Festival, or posting any to your blog, send me a note today. I've not received much response, and I need your help. I'm looking forward to seeing what you have to share!



Deborah said...

I've been thinking hard about this Barbara, but our tiny fridge/freezers don't allow for freezer meals. I guess my main one would be bechamel lasagna - it's easy and not nearly as time consuming as all the ricotta business:

I'd say the boys would be well able to tackle it when you are laid up. Another one is Shepherd's Pie:

Both can be made up to the cooking stage (but leave mozzarella off the top of lasagna) and then baked straight from the freezer. They are both pretty frugal meals too.

Sorry I'm not much help! :(

Matilda said...

I have not done much freezer cooking but I am going to try to post today on what my friend was describing to me that she has been doing for about 2 years now.

I haven't been commenting much but I wanted you to know that I read both your blogs everyday and I have been thinking of you since you announced your surgery. My mom had that done when I was younger and I remember her recovery. What a blessing for you to have all those helpful loved ones to wait on you (they better or they will feel our wrath!!!). You will be in my prayers friend!

Kristine said...


I have a soup recipe from you can freeze and it seems to get thicker everytime, it's more of stew if you will because all of the ingredients make it thick and SUPER hearty. It's one of my favorite soups and so easy you might cry. You can also make a ton of it at once. I freeze it at home in the circular tupperware and bring it to work for lunch. It's ridiculously delicious.

*Last time instead of using ham, I threw in some leftover bratwurst, which I prefer. Or you could skip the meat all together.

* the notes are Deb's of SmittenKitchen, but I also used the spinach instead of arugula. Believe me you can pack this baby with a LOT of spinach.

I hope this works for you!!!

Fast White Bean Stew
Adapted from Gourmet, January 2007

2 large garlic cloves, chopped
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
1 (14- to 15-oz) can stewed tomatoes
1 3/4 cups reduced-sodium chicken broth
2 (19-oz) cans cannellini beans, rinsed and drained (3 cups)
1 (1/2-lb) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 (5-oz) bag baby romaine (er, what? I used spinach) or baby arugula (10 cups loosely packed)
8 (3/4-inch-thick) slices baguette

Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.

While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.

Serve stew with toasts.