Head over to Mj's for Freezer Food Friday. Then head back and join in Gluten Free-zer Friday. We'ld love to have you join in on the fun!
Today as promised is the first half of the gluten and dairy free adapted October 2009 Freezer Menu from Once a Month Mom. This month is a special Thanksgiving Edition, so instead of lunches, there are delicious side dishes to make your feast tasty and easy. Today I am posting the recipes for the Breakfasts, Appetizers, and Side Dishes. The big missing appetizer is the Cheese Ball. I have a couple nice recipes for dairy free versions (really!), but as I haven't frozen and thawed them before, I am testing them before posting. I will have it up in two weeks (October 23, 2009) with the Dinners and Desserts. Happy cooking!
Be sure not to miss Once a Month Mom's Tweet-up. I don't tweet, but it sure sounds like a lot of fun. I guess that even those of us that aren't tweet-ers (is that the word??) can still live stream it, so we can all join in.
Please note that all recipes in this document have been altered (increased quantities) to meet the needs of TWO people participating in a OAM Cooking Day. If you are just one person or would like to make less of a particular recipe, you will need to make the adjustments on your own to the recipe and to the grocery shopping list.
Optional (but HIGHLY recommended) – chop up all vegetables except potatoes as they will discolor.
Veggie Tortilla Pinwheels – 2 gallon freezer bagsBOTHKitchen Cleanup!BOTHCongratulations you are DONE!!!!!
Mix tofu cream cheese, parsley, pepper, garlic, onion, and salt together until well blended. Add in rest of ingredients and mix in blender on low speed until well blended. Using a baker's spatula, spread medium amount of mixture onto one flour tortilla – be sure to smooth it out! Roll tortilla into a "wrap-up" and cover with plastic wrap. Continue with rest of tortillas, wrapping each in plastic wrap individually. Place in gallon freezer bag. Freeze. To serve: Thaw in refrigerator until ready to serve. Remove from refrigerator and remove plastic wrap from each wrap-up. Cut width-wise into pinwheels and place on serving platter or tray.
Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until it is golden. Add the bell pepper and tomatoes and continue to sauté just until they soften.
Sprinkle in the corn starch, paprika, and cayenne, stirring them in until well blended. Pour the milk substitute in slowly, whisking continuously. Bring to a simmer, then stir in the corn and simmer for another minute or so. Season to taste with salt and pepper.
Pour the mixture into 4 oiled 8×8 pans or 2 9×13 pans. Sprinkle lightly with paprika. Cover with foil and freeze.
Place potatoes in a crock pot. Add 1/2 teaspoon salt. Add water until potatoes are covered. Cook on LOW 7 hours or on HIGH 4 hours – a fork can easily be poked through them. Drain off water.
Warm coconut milk and melt margarine, together, either in microwave or in a pan on the stove. Put hot potatoes into a bowl. Add margarine mixture. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk substitute to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.
Place mashed potatoes in unlined muffin tin pan. Freeze until hardened. Remove from muffin pan and place into gallon freezer bag.
To serve: Reheat in slow cooker, in microwave or on stovetop until heated through.
Heat oil. Add onions and stir, cooking until caramelized. Remove onions from pan, leaving oil Season with salt and pepper.
In hot oil stir in mushrooms, cooking until browned. Season with salt and pepper. Stir in wine or stock, bay leves and cloves. Boil off most of the wine, scraping up and bits in the pan. Wisk cornstarch into milk substitute. Stir coconut milk and milk substitute into pan with mushrooms. Whisking continuously over medium heat, bring to a simmer until mixture thickens. Remove bay leaves and cloves. Whisk in nutmeg. Season to taste with salt and pepper. Stir in thawed broccoli.
Put mixture into 4 8×8 deep dish pans or 2 9×13 baking dish. Sprinkle caramelized onions on top. Cover with foil and freeze.
To serve: Thaw. Covered, place in oven and cook at 350 degress for 20 minutes. Uncover, place back in oven and cook for remaining 10 minutes.
Sauté onions, celery, celery leaves, mushrooms and rice in butter until vegetables are tender and rice is golden. Turn into a buttered shallow 2-qt casserole dish. Stir in chicken broth and seasonings. Cover and bake at 350 degrees for 30 to 35 minutes, or until rice is tender and liquid is absorbed. Fluff with fork; Cool.
Divide rice into 4 gallon sized freezer bags. Divide toasted almonds into 4 separate pint freezer bags. Package one dressing and one almond bag together and freeze.
Wow, I like your changes to my scalloped corn recipe, actually! While I'd still use real milk, the idea of incorporating green peppers and tomatoes is pretty intriguing. YUM!
Correction to your mashed potatoes - should be LOW for 7 hours and HIGH for 4 hours instead of vice versa :) Thanks so much for these wonderful recipes!!
Looking forward to trying this delicious sounding recipes! Thanks for sharing.
Question on the pumpkin coffee cake. Can 1 cup of sugar be substituted in for one of the cups of honey or is the honey used for more moisture? I hate to cook with the raw honey I have because raw is so expensive and I'd prefer to keep it for medicinal purposes.
Hi! The honey is for moisture, but you can reduce the amount a bit which is actually what I do. I have also used maple syrup in this with great success. If you can hold tight, later today (October 1, 2012) I will be updating the recipe for how I make it for my family with less sweetener (including the honey) as it is just too sweet for us as written along with a photo. The rewritten recipe is still plenty sweet, however it puts it more in the coffee cake category and makes it taste even better.