Tag Archives: freezer

Use-It-Up Quiche (a great way to use up leftovers!)

Basic “Use-It-Up” Quiche Recipe
(6 servings)

You can use almost any leftover vegetable or meat in this recipe. If you have eggs, milk, rice and cheese, you can practically clean out your fridge right into your quiche pan. I always add the cheese last when making this quiche. The cheese makes a beautiful mellow-brown crust on the top. I usually add a bit of chopped onion to my quiches for flavor, and broccoli makes an especially nice vegetable quiche.  And it’s gluten-free, too!

Crust Ingredients:

  • 2 cups rice, cooked (white or brown)
  • 1 egg, beaten
  • 1 tsp soy sauce

Filling Ingredients:

  • 1/2 lb any leftover vegetable or meat, chopped (single vegetable or a mix)
  • 4 eggs, beaten
  • 1 1/2 cups milk, or light cream
  • 1 cup cheese, grated (your choice: Swiss, Cheddar, Jack, etc.)
  • 1/2 tsp salt (optional)
  • 1/8 tsp pepper
  • Dash nutmeg, or ground mace

Crust Directions:

  1. Mix together cooked rice, egg and soy sauce.
  2. Spread evenly to cover well- buttered quiche pan or pie plate.
  3. Bake rice crust at 350 F for 10 minutes.
  4. Remove from oven.

Filling Directions:

  1. Place chopped vegetable/meat onto the bottom of crust.
  2. Mix together: eggs, milk, salt, pepper and nutmeg. Pour over broccoli.
  3. Top with grated cheese. Bake at 350 F for 45 minutes, or until set.
  4. Remove from oven, and let sit ten minutes before slicing, if serving fresh; or wrap pie pan, label and freeze.
  5. Quiche can be served cold after thawing for a yummy hot weather treat; or heat the thawed quiche at 350 F for 20 minutes.

Enjoy!

~Debi


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Musing on Freezers


vintage ice box MGD©I can remember standing in my great-grandmother’s kitchen and looking into her ice box. Yes, she had an old-fashioned ice box, complete with regular deliveries from the iceman. The Iceman continued to “cometh” into many homes well into the 1960’s when electric refrigerators and freezers finally made the ice box and its daily deliveryman obsolete.

My great-grandmother’s ice box was a beautiful piece of furniture. It was lined with metal throughout the inside of its thick walls. The main thing I remember coming out of the icebox was the glass milk bottle, complete with little cardboard cover over its opening. My great-grandfather used to take swigs directly from the milk bottle when his wife was out of the room, winking at me to show he trusted me to keep his “secret” from my great-grandma.

At my other grandparents’ house, they had a large deep freeze in the dark recesses of the back of their basement. The kitchen refrigerator only had a tiny freezer compartment, just large enough for holding two metal trays of ice cubes. Anything else to be kept frozen was kept in the deep freeze.

Certain that the dark basement with its gigantic noisy freezer was haunted, I was always terrified to be sent to the deep freeze to retrieve the box of ice cream. Even though being sent to get the treat meant I could have my choice of flavors, it was still my least favorite duty when visiting Grandma. I don’t think anyone in the family ever fully understood I was truly terrified of the basement. Especially of the freezer.

Oh, the imagination of childhood. It isn’t all rainbows and fairies. Sometimes it consists of haunted freezers and demons hiding in dark corners. I was so excited when Grandma finally bought a new refrigerator for the kitchen that had enough space to store the ice cream. No more trips alone down the steep stairway into the belly of the house’s basement. This was one time when the siren call of new-and-better Consumer Culture was a good thing, at least to my tiny childhood self.

Back at my house, my parents were young and somewhat “hip” and usually the first on our street to get the latest and greatest appliances. For example, we were the first house on the block to have color television. We were also the first to have a full-size refrigerator/freezer.

My clearest memory of our freezer was my mom making frozen treats from orange juice or lemonade. Whenever the neighborhood kids and I heard the tell-tale music of the ice cream truck, I was told by my mom that it was the signal for me to come in the house and get one of Mom’s homemade popsicles. At the time, I didn’t realize it was my mom’s way of saving money. It was much cheaper to make frozen treats with juice than to purchase the individual ice pops each day from the ice cream truck. My friends were jealous. Mom’s juice pops were better than any blue or purple freezer-burned offering from the truck. It wasn’t long before my mom had a line of children at the backdoor asking if they could give her their ice cream money for a juice popsicle. She let them keep their change and gave out popsicles freely.

My mom’s nickname in the neighborhood became The Popsicle Lady.  I miss the Popsicle Lady.

~Debi

What Foods Don’t Freeze Well


by Deborah Taylor-Hough


Frozen Assets bookOne of the most common questions I hear from people who are interested in freezer-meal cooking is: “How do I know what will freeze well, and what won’t?”

If you’re unsure of how well something will freeze, then freeze a single serving when you prepare the dish for a regular family meal. This way you can check on how well the item holds up to freezing and reheating. The following lists should give you a good start at identifying potential freezing problems with various food items.

Don’t Freeze Well:

  • Greasy foods (they just become greasier)
  • Cake icings made with egg whites
  • Cream fillings and soft frostings
  • Pies made with custard or cream fillings
  • Fried foods (they tend to lose their crispness and become soggy)
  • Fruit jelly on sandwiches may soak into the bread
  • Soft cheese, such as cream cheese (can become watery)
  • Mayonnaise (it separates; use salad dressing instead)
  • Sour cream (it becomes thin and watery)
  • Potatoes cooked in soups and stews (they become mushy and may darken. If using potatoes, cook until barely soft and still firm; then freeze quickly.)

Change During Freezing:

  • Gravies and other fat-based sauces may separate and need to be recombined by stirring or processing in the blender

  • Thickened sauces may need thinning after freezing; thin with broth or milk

  • Seasonings such as onions, herbs and flavorings used in recipes can change during freezing. These are best added during reheating to obtain accurate flavors

  • Vegetables, pastas and grains used in cooked recipes usually are softer after freezing and reheating (Undercook before freezing, or add when dish is reheated)

  • Heavy cream can be frozen if used for cooking, but will not whip

  • Some yogurts may suffer texture changes
  • Raw vegetables lose their crispness, but can be used for cooking, stews, etc.
  • Many cheeses change texture in the freezer. Most hard cheeses turn crumbly (which makes them okay for grating, but not for slicing)

This list was adapted with permission from the bestselling Frozen Assets:  Cook for a Day, Eat for a Month.


Marinated Lime Chicken


Here’s one of my family’s all-time favorite chicken recipes.  The instructions include directions for preparing ahead of time for the freezer. So if you find chicken on sale at a good stock-up price, you can take advantage of the sale prices and have this delicious meal waiting in the freezer for a busy evening later in the month.

If you want to bake without freezing first, be sure to allow at least an hour or two to marinate in the refrigerator. 


MARINATED LIME CHICKEN (from  Frozen Assets Lite & Easy) 

6 servings 

  • 6 chicken breast portions (about 8 ounces each)

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 4 limes (or 4 tablespoons bottled lime juice)

  • 4 teaspoons white wine vinegar

  • 9 tablespoons olive oil

  • 2 teaspoons basil

Preparation: 

Squeeze limes into a medium sized bowl. Stir in vinegar, olive oil, basil, salt and pepper. Place chicken breast portions into labeled freezer bags. Pour lime sauce over top; seal and freeze. 

To Serve: 

Thaw completely. Pour marinade into small saucepan. Heat to boiling. Place chicken pieces into shallow oven-proof dish. Pour boiled marinade over chicken. Bake in preheated 350 degree oven for 35 – 40 minutes or until chicken is tender and cooked through. Serve hot, sprinkled with fresh basil sprigs, if available. 

I hope your family likes this recipe as much as my family does! 

~Debi


510WdNuthdLAdapted with permission from Frozen Assets Lite & Easy by Deborah Taylor-Hough (SourceBooks).

Why cook every night when you can cook once a week for seven (or more!) delicious, healthy, family-approved meals? Frozen Assets Lite & Easy shows how to be healthy while saving time and money. Includes shopping lists, recipes, and detailed instructions on how to make freezer cooking work for you. Order your copy today!