Forums: September 2011 Kickstart Forum: Portions for 1 and Freezing
Created on: 09/19/11 07:52 AM Views: 802 Replies: 4
Rcrafts Joined: 09/01/11 Posts: 2	Portions for 1 and Freezing Posted Monday, September 19, 2011 at 7:52 AM Hi, I see that all the recipes are for 4 and more. It would be helpful if there was away to reduce the recipes to accommodate 2. I can deal with 4 as long as these recipes can be frozen. Like the soups and such. Being new to this I'm not sure about freezing. Would love some input. Thanks Robin
	Quote | Send PM | Link | Top | Bottom
Susan Levin Joined: 12/26/09 Posts: 1191	RE: Portions for 1 and Freezing Posted Monday, September 19, 2011 at 8:12 AM I am big into leftovers; however, notice on the 21-day meal plan page that the first paragraph has a "cooking for one menu" option. Hopefully that will offer some good ideas. Susan Levin, MS, RD PCRM Director of Nutrition Education
	Quote | Send PM | Link | Top | Bottom
Bugsmom Joined: 09/13/10 Posts: 2072	RE: Portions for 1 and Freezing Posted Monday, September 19, 2011 at 8:46 AM Rcrafts wrote: Hi, I see that all the recipes are for 4 and more. It would be helpful if there was away to reduce the recipes to accommodate 2. I can deal with 4 as long as these recipes can be frozen. Like the soups and such. Being new to this I'm not sure about freezing. Would love some input. Thanks Robin Soups can be frozen for several weeks. Sometimes, we'll deliberately make a double batch (there are 3 of us, sometimes 4, eating on it) then put some in cleaned out peanut butter jars in the fridge to eat for lunches later in the week (if put in the fridge while still warm it "vacuum seals" sort of and stays good for up to about 10 days) and we freeze some in freezer containers for up to a month (give or take, depends on what kind it is and how quickly we want to have it again). Today, hubby is going to make a bunch of veggie stock and freeze it so we can just grab it as the base for soups and to cook things in (for example, cook quinoa or brown rice in the veggie stock in full or in part - that is, sometimes it's all stock, sometimes it's part water, part stock). That'll last us for at least 6 weeks. We're also considering making a HUGE batch of stock later in the season and then canning it (with a pressure canner) so that it'll last even longer. We're waiting on that, though, until we've got however much applesauce and pumpkin butter/puree put up. Don't want to use up canning jars and have to buy more just yet. --Deb R
	Quote | Send PM | Link | Top | Bottom
gryphonpro Joined: 01/30/11 Location: Cape Breton, NS, Canada Posts: 239	RE: Portions for 1 and Freezing Posted Monday, September 19, 2011 at 8:58 AM I have the same problem with portions, and am tricking a few things. For example, for the Couscous Confitti salad, I leave out a few ingredients... like fresh parsley, and maybe the bell pepper. I freeze this almost complete version, and freshen it up later when I am going to consume it. WIth this recipe I sometimes add a bit of cucumber or some fresh lemon... it really is good. There are other recipes I have found, primarily from NutritionMD, which freeze well. I currently have at least half a dozen options in my freezer. with the Lentil and Quinoa Salad http://support.pcrm.org/site/MessageViewer?em_id=53181.0&dlv_id=56481 I freeze it without the tomato, adding that later. The Zucchini Scramble freezes well: http://www.nutritionmd.org/recipes/view.html?recipe_id=14 The Lentil Artichoke Stew freezes well: http://www.nutritionmd.org/recipes/view.html?recipe_id=1199 although I sometimes make it without the artichoke and add cold avocado later, when the stew has been reheated. It also works well the way it is. The Penne with Fresh Spinich is one of my current favourites... http://www.nutritionmd.org/recipes/view.html?recipe_id=440 freezes great, with the pasta and all. I sometimes make it with Kale instead of spinach. - madeline madeline yakimchuk Director: MEET IRENE - An Unlikely Vegan GRYPHON media productions www
	Quote | Send PM | Link | Top | Bottom
Dobby Joined: 09/04/10 Posts: 113	RE: Portions for 1 and Freezing Posted Monday, September 19, 2011 at 12:06 PM I am the freezer queen! I'm the only one who eats vegan, so I freeze lots. My basic method is to buy plain paper cups at Costco (the 7 or 8 oz size), fill them and place on a rimmed cookie sheet and freeze. After they are frozen, I transfer the cups to ziplock bags. The gallon size fits about 5 cups. I most frequently freeze soups, rice dishes and beans. This also means I always have food available in reasonable portions. No excuses for eating poorly! Pam
	Quote | Send PM | Link | Top | Bottom

New Topic Reply Subscription Options

Page: 1

There are 109 active user sessions right now.