More Cooking for the Freezer

The Hummus turned out good. I froze part of it today in 2 little freezer bags. We ate it last night with raw veggies and a roasted chicken.



Today I making chicken broth with the left overs and also chicken salad. Will freeze the broth as it is not really soup weather.

I also want to make Quiche in a Bag for the freezer.



I plan to make taco filling with my homemade taco seasoning today and also freeze it is small bags.

Taco Seasoning

• 2 T chili powder


• 1 1/2 T cumin


• 1 1/2 T paprika


• 1 T onion powder


• 1 T garlic powder

Combine all ingredients well, store in an airtight container. 2 T will season 1 lb. of ground beef, turkey or chicken.

Low Carb Snacks

Did some prep today for low carb snacks.

• Made cream cheese with mayo spread for celery, next time try added sundried toms.


• Hummus

I started with the recipe from The Barefoot Contessa but changed it a bit, but here is her recipe on Food Network for Hummus

• 1 15 oz. can garbanzo beans (I like Trader Joe's), drained reserve liquid


• 1 teas. salt


• 3 garlic cloves, minced


• 1/4 c. tahini (sesame paste)


• 4 tabs. lemon juice (or to taste)


• 1 tabs. reserved liquid

Put everything in food processor fitted with steel blade and process until smooth. Chill.

I was thinking it would be fun to add roasted red peppers or olives.

I can't eat pita bread and so I will serve mine with raw veggies. Red peppers, hicama, pea pods, whatever sounds good. TBC serves hers with endive. Higher carb so watch how much I eat.

• apple slices with peanut butter


• cheese and salami


• cucumber slices with either hummus or cream cheese or yogurt dip

Want to make Roasted Eggplant Spread also from TBC

Also want to make low carb trail mix- formula

• 2 cups nuts
• 1 cup seeds
• 2 oz. unsweetened coconut
• 1 cup loose packed dried fruit, no sugar or low sugar

Baba Ganoush different than Roasted Eggplant Spread

Bar Nuts use agave instead of brown sugar

Spring and Summer Projects

I want to keep track of the kitchen projects that I am doing. I was busy this spring and summer

1. I made up 2 emergency kits, one a grab and go in a back pack for a few days and the other a car kit for a week.
2. I started stocking my pantry with easy to cook food for emergencies. I tried to find something that could be eaten with out cooking. I'm still stocking up on extra water for cooking, washing and toilets. I will cont. to look for things that work for this purpose.
3. I have made several sauces for the freezer, bar be cue, pesto, teriyaki, enchilada and have ideas for more.
4. I've beefed up my pantry for everyday life and need to cont. to do that.
5. I've been freezing blueberries and raspberries.
6. I'm making my own yogurt.
7. I made an Italian Salad Dressing dry mix. (actually I didn't like this one that well)

Cl. birthday

I want to keep track of the things I make for family get togethers. For Cl birthday I made-

• Grilled Figs Stuffed with Brie and Wrapped with Prosciutto (the brie and the prosciutto overwhelmed the taste of the figs. The figs need to be really ripe to taste them. Get a milker brie next time and use less prosciutto, maybe try them without grilling.


• Arugula Salad with Green Beans, Baby Potatoes (the yellow ones), and Walnut with Dijon Yogurt Dressing (the dressing was a little tart for Cl, next time use buttermilk and mayo but it was delicious otherwise.

Laurie made a Licorice Lavender Black Rice Pudding. It tasted great but was a little loose.

Beginning

I'm going to use this blog to plan and keep track of projects in the kitchen. I'm not sure where it will end up but that is how I'm starting.

I want to have a list of my favorite cooking site on my side bar and also cooking blogs.