Category Archives: Freezes Well

September 16, 2014 · 4:22 pm

Smoky Lentil Soup With Kalamata Olives

IMG_9801Soup is one of my favorite meals. The best part is that you can freeze the leftovers for a quick supper when you are in a bind. This recipe was inspired by Post Punk Kitchen. 
submitted by Elizabeth Savoie Dronet

Ingredients

1 tablespoon olive oil
1 yellow onion, thinly sliced
3 cloves garlic, minced or pressed
1 teaspoon dried thyme
2 tablespoons sweet smoked paprika
1 cup dried red lentils
4 cups vegetable broth (I use 2 cubes Knorr vegetable bouillon)
2 cups water
Fresh black pepper
2 cans diced fire-roasted tomatoes
2-4 cups fresh spinach hand-torn
1/2 cup drained and roughly chopped kalamata olives (or buy kalmata pieces)

Method 

In a soup pot, saute onions in oil. Add garlic, thyme and paprika and cook for another minute.

Add the lentils, broth, water, and pepper. Cover and bring to a boil. Boil over medium low for about 25 minutes. Add the tomatoes.  Simmer for another 20 minutes until lentils are tender.  Add spinach and olives and stir until spinach is wilted. Add water to thin, if necessary and salt to taste if needed. (The broth and olives have already added salt.)

Refrigerate or freeze leftovers.

Leave a comment

Filed under Freezes Well, Soup, Vegetarian

May 23, 2012 · 3:08 pm

Microwave Dark Chocolate Peanut Butter Fudge

This delicious three-minute fudge is so easy, my Kindergartner can make it with little supervision. Just dump all the ingredients in a bowl, pop it in the microwave, stir, cool, and enjoy! We served small squares of it at Annabeth’s piano recital reception this month. After finishing the last piece, the girls asked if we could make it again next week. It’s that good!

by Elizabeth Savoie Dronet

Ingredients

1.5 cups semi-sweet chocolate chips
1.5 cups dark chocolate chocolate chips
1 cup sweetened condensed milk
1/2 cups peanut butter, extra chunky
2 tablespoons water

 Method

Combine all ingredients in a microwave safe bowl. Heat on full power for 30 seconds, then remove and stir.  Repeat. You may need to microwave it 1-2 more times in 30 second increments until it becomes smooth. You can also melt this mixture over a double boiler if you prefer.

When mixture is smooth, pour into a buttered 8×8 baking dish and refrigerate for 30 minutes or more. When ready to serve, cut into squares.  Store extra fudge in refrigerator or freezer.

Mother and Daughter Duet

Elizabeth and Annabeth at the piano recital

Leave a comment

Filed under Candy, Dessert, Freezes Well, Holidays

February 8, 2012 · 8:30 am

Make-Ahead Cinnamon Sour Cream Coffee Cake

I love a special breakfast on weekend morning.  This recipe is great because you can make it the night before and just pop it in the oven the next morning.  Even better, the recipe makes two cakes, one for now and one for later.  Freeze the second one for a quick dessert or breakfast later that month.

Contributed by Elizabeth Savoie Dronet, based on the book More Best Recipes 

Makes two 9 inch cakes, each serves 6

Streusel

1/3 cup packed brown sugar
1/3 cup sugar
1/3 cup flour
4 Tbsp butter (1/2 stick), chilled and cut into pieces
1 Tbsp cinnamon
1 cup pecans, chopped

Cake

3 cups flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 3/4 cups sour cream
1 cup packed brown sugar
1 cup sugar
3 eggs
7 Tbsp butter, melted and cooled

Method

1.  For Streusel:  Using your fingers or a fork, mix the brown sugar, sugar, flour, butter and cinnamon together until it resembles course meal. Set mixture and nuts aside.

2. For Cake: Coat two 9 inch cake pans with vegetable oil spray. Mix flour, baking powder, baking soda, cinnamon and salt together in a large bowl.  In a smaller bowl, whisk sour cream, sugars, eggs, and melted butter together. Gently whisk the egg mixture into the flour mixture until it is smooth and well combined.  Do not over mix.

3. Scrape batter into the two greased pans.  Sprinkle nuts on top followed by streusel.  (Mom like to put the nuts on first to help prevent them from burning.)

To Serve: Bake at 350 for 25-30 minutes. A cake tester should come out clean when cake is done in the middle and tops are golden brown.

To Store: Wrap the pans tightly with plastic wrap and refrigerate for up to 24 hours or freeze for up to 1 month. Do not thaw before baking. I like to wrap again in foil and write the directions for baking on it with a sharpie. If refrigerated, bake at 350 for around 35 minutes, if frozen around 45 minutes.

If you like coffee cake, you may also like our recipes for Cherry Coffee Cake, Apple Coffee Cake, Jumbo Oatmeal Raisin Coconut Cookies, and Blueberry Coffee Cake Muffins.

Leave a comment

Filed under Breakfast, Cakes, Freezes Well

October 25, 2011 · 8:01 am

Queso Potato Chowder

I love soup–the perfect one-pot meal! Each Christmas I host a Sweet Swap for the ladies at church.  They bring the sweets, and I provide a soup and salad lunch.  This year, I plan to serve this Queso Potato Chowder because it’s both filling and flavorful.

By Elizabeth Savoie Dronet, based on a Southern Living recipe

Ingredients

1/4 cup butter
1 cup finely chopped red bell pepper
1 cup finely chopped onion
3 poblano peppers, seeded and finely chopped
2 garlic cloves, minced
1/2 (20-oz.) package refrigerated Simply Potatoes Southwestern-style hash brown potatoes (Kroger has this near the eggs.)
1/4 teaspoon ground cumin
4 cups or 2 (14-oz.) cans of veggie or chicken broth
1/3 cup flour
1 1/2 cups milk
1 cup half-and-half
1 cup (4 oz.) freshly shredded asadero cheese, Monterey Jack or Mexican blend
1 cup (4 oz.) freshly shredded sharp Cheddar cheese

Toppings: fried corn tortilla chips, finely chopped red onion, sliced jalapeño peppers, fresh cilantro sprigs 

Method

1. I begin by placing peppers, onion and garlic in a large food processor and pulse to evenly chop. Melt butter in a Dutch oven over medium-high heat; add peppers, onion and garlic, and sauté 4 to 5 minutes or until tender. Add potatoes and cumin, and sauté 5 minutes or until browned and tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover, reduce heat to low, and simmer 25 minutes.

2. Whisk together flour and next 2 ingredients. Stir into potato mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.

3. Add cheeses, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.

This soup freezes well; just reheat over low heat to make sure the milk does not burn to the bottom of the pot.  If you plan accordingly, let it thaw in the fridge the night before.

Leave a comment

Filed under Freezes Well, Soup, Vegetarian

September 13, 2011 · 7:39 am

Freezing Okra

Just like Paw Paw, I love to plant and eat okra.  It’s tall hibiscus-like foliage and flowers are resistant to the heat and drought of late summer, and it bears fruit by the multitudes.  To save some of the harvest for gumbos when the weather cools, blanch and freeze the okra to preserve its freshness.

By Elizabeth Savoie Dronet

Method

First wash the okra then divide into small pods and large pods.  Bring a large pot of water to a boil.  Prepare an ice water bath in a large bowl to stop the cooking process.

For small pods, blanch (boil) for 3 minutes and then transfer to the ice water bath. I like to use tongs, but you could also use a large slotted spoon.

For large pods, blanch for 4 minutes and then transfer to the ice water bath.

After they have cooled, use a sharp knife to cut away the stems and then slice the remaining pod for freezing.  Store in a zip top freezer bag by removing as much air as possible.  I like to put enough okra in each bag for one gumbo.  That way I just take the bag out the freezer and dump the entire contents in the pot.

If you’d rather fry the okra, dredge the blanched slices in the flour or cornmeal mixture and freeze on a cookie sheet before transferring to a zip top bag.  Let us know if you have a favorite recipe for fried okra.

Larger sized pods

Leave a comment

Filed under Freezes Well, How To, Vegetarian

July 10, 2011 · 4:20 pm

Mint Chocolate Pudding Pops

When we were little, Mom often made Jello popsicles during the summer and we loved them. Here’s a recipe for Jello pudding pops that is sure to be remembered by my kids when they grow up. We made some of these when Mary Ellen came to visit and there were fortunatley enough for the parents to have one too.  Annabeth says, “These popsicles are the greatest in the world!”  Go ahead, make some memories.

by Elizabeth Savoie Dronet

Ingredients

1 small box instant chocolate pudding
2 cups milk
1/2 cup heavy cream
1/4 cup sugar
1/4 tsp peppermint extract

Method

Whisk all ingredients together for two minutes or until mixture becomes slightly thick.  Pour into popsicle molds. Tap molds on counter to remove any trapped bubbles.  Insert sticks. This recipe filled 12 of our molds.  Freeze and enjoy.

To change it up, stir in 6-10 crushed Oreos.

Miette

Mary Ellen's boys

Annabeth

Leave a comment

Filed under Dessert, Freezes Well

May 31, 2011 · 4:59 pm

Jumbo Oatmeal-Raisin-Coconut Cookies

Granny and Paw Paw recently stayed with me in Houston while visiting Paw Paw’s sister Aunt Ella Mae.  I baked a batch of these cookies to have with our afternoon coffee.  They were so good, Granny wrote down the recipe!  That’s a big complement coming from someone who already makes a great oatmeal raisin cookie.  

By Elizabeth Savoie Dronet from Martha Stewart’s Everyday Food Magazine.

Ingredients

  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup packed light-brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups rolled oats
  • 2 cups raisins
  • 1 cup sweetened shredded coconut

Method

  1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  2. With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, and coconut; beat just until combined.
  3. Drop level 1/4-cup measures of dough, 1 1/2 inches apart, onto baking sheets ideally covered with parchment paper.  I sometimes slightly flatten the dome of the cookie to ensure it cooks evenly.
  4. Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

**Freeze unbaked cookies on baking sheet until firm, about 30 minutes. Transfer to resealable plastic bags (label and date); keep up to 6 months. Bake as many as you need (without thawing); place 1 1/2 inches apart on a baking sheet. Bake 20 to 25 minutes.

**My friend Jill threw in a few Ghirardelli white chocolate chips and says the cookies were fabulous. You may want to give it a try.

Aunt Ella Mae, Great Paw Paw Ed, Aunt Wilma

Paw Paw & Granny with Aunt Ella Mae 2011

Leave a comment

Filed under Cookies, Freezes Well

April 15, 2011 · 2:02 pm

Mini-Cheesecakes

I love having these luscious little cheesecakes in the freezer to take out when there’s no time to make dessert. Top them with any jelly you have on hand or whip up some of Mom’s blueberry sauce.

by Elizabeth Savoie Dronet

Crust

24 ginger snap cookies (about one per cheesecake)

3 tablespoons butter, melted

nonstick cooking spray

foil baking liners, papers removed if they come with your set

Filling

2 packages (8 ounces each) cream cheese

1 cup sugar

3 large eggs

2 teaspoons pure vanilla extract

1/4 teaspoon salt

3 tablespoons lemon juice

3 cups sour cream

Use a food processor to make fine crumbs from the ginger snap cookies. Stir together the cookies and melted butter in a mixing bowl.  Line the bottom of each muffin cup with foil liners. Spritz each liner with nonstick spray and press 1 tablespoon into each cup to cover the bottom.

Preheat oven to 350.

In a mixer, blend the cream cheese and sugar well.  Be sure to get out all the lumps at this stage.  Add the eggs, one at a time, and blend well after each addition.

Add the vanilla, salt, and lemon juice.  Blend well.

Blend in the sour cream.

Fill each muffin cup 3/4 full.  Store extra batter in fridge while cheesecakes bake.

Put the muffin pan on the middle rack and bake for 10 minutes. The cheesecakes may not look done and may have a wiggle in the center, but take them out anyway. Let the pan cool.

If you have more than one muffin pan, place the cheesecakes in the freezer in the muffin pan until solid.  Then transfer to a freezer gallon ziplock.  If you only have one muffin pan, transfer the cooled cheesecakes to a sheet pan and freeze until solid.  Be very careful when you lift them out of the muffin pan so they keep their shape.

Transfer frozen cheesecakes to a ziplock and freeze. When ready to serve, remove from freezer for 15-20 minutes before eating. Top with pie filling or jelly. Cherry preserves is our favorite.

Mom’s Blueberry sauce from Frozen Lemon Cheesecake
1         pint  fresh or frozen blueberries
1/2    cup  water
1/4    cup granulated sugar
1         tablespoon  fresh lemon juice
1         tablespoon  cornstarch
2        tablespoons  cold water


Leave a comment

Filed under Dessert, Freezes Well

March 16, 2011 · 9:11 pm

Drunken Cherries

Impress your friends!  Garnish any drink with these spiked cherries.

by Elizabeth Savoie Dronet

Ingredients

1  (10-oz.) jar maraschino cherries
approximately 1/2  cup  Southern Comfort

Method

Drain maraschino cherries, and return to jar or place in a canning jar. Pour enough Southern Comfort into the jar to cover the cherries; cover with lid, and freeze. When you’ve eaten all the cherries, reserve cherry flavored Southern Comfort for another use such as serving over vanilla ice cream with a few of the chopped cherries and Granny’s Chocolate Sauce.

You may like to experiment by replacing the Southern Comfort with the orange flavored Grand Marnier or Brandy.

Leave a comment

Filed under Drink, Freezes Well

January 14, 2011 · 10:18 am

Corn Pancakes with Sweet and Spicy Dipping Sauce

For the last ten years, I’ve used a recipe for corn pancakes that calls for half a can of corn and half a can of cream corn.  I always hated having those canned leftovers.  Recently, I read a great cookbook, Around My French Table by Dorie Greenspan.  In this I found a recipe for corn pancakes that are just as tasty and call for one whole can of corn!  The next time you have no idea what to cook for supper, check to see if you have a can of corn, eggs and flour.  That’s all it takes to put dinner on the table.

This is the basic recipe.  It can be adjusted for flavors by adding fresh basil in the summer for Basil Corn Fritters or by sprinkling in a little cumin or chili powder for Southwestern Corn Cakes.  When I served it with okra, I put a dash of Tony’s in the sour cream topping.  Use your imagination.

By Elizabeth Savoie Dronet based on a recipe in Around My French Table

Ingredients:

1 can corn, drained
6 Tbsp flour
2 eggs
3/4 tsp salt
Oil for panfrying
Sour cream for garnish

Combine corn, flour, eggs, and salt in a blender and liquify. Heat oil in a skillet and use a large spoon to fry about four pancakes at a time.

Drain on paper towels.  Serve warm with sour cream or dipping sauce. Recipe serves 3-4.

Sweet and Spicy Dipping Sauce:

1 Tbsp balsamic vinegar
1 Tbsp brown sugar
1 tsp green Tabasco
1 Tbsp green onions, chopped
1/2 tsp soy sauce

Combine ingredients in a glass bowl and heat for a few seconds in the microwave until sugar dissolves.  Drizzle over cakes when serving.

*You may also like our Veggie Pancakes and Black-eyed Pea Cakes.

Leave a comment

Filed under Freezes Well, Side Dish, Vegetarian