About the dishes I made and froze over the holidays--

[devin_chain]

We will run out next week, just two weeks shy of Spring Break. Filling the freezer works. I conserve energy after the commute -- drive = 1 hour, 15 mins. minimum, 1 hour, 30 mins. max on clotted freeways -- by tossing frozen food in sauce pans with about 8 oz. of water on medium high and letting them go.

Foods still taste fresh. Coq au vin and Italian chicken still wonderful. Tortilla soup good, though tortilla strips not as good. Will withhold them next time and fry and add them at thaw. Pot roast not as good. Might as well use crock pot rather than freezing. We loved the artichoke and tomato basil soups. Minestrone a hit. So, too, baked mustard chicken.

I expect to cook my way through Spring Break. I need this. I just can't cook when I get home anymore. Not with this communte becoming more ridiculous. Too stressed. Too tired. And I hate to fight the restaurant crowds and deal with the fat and salt in restaurant foods every night.

Experiment result: Success.

Comments

[postcardsfrom.livejournal.com]

Wow. I wish I had a freezer full of delicious healthy homemade food. I am so impressed. Are any of the recipes secret, or are you willing to share them?

[devin-chain.livejournal.com]

I don't recommend freezing this one, but it's original:

Baked Chicken with Gnocchi

1 lb. chicken breast tenderloins
Chopped prosciutto or ham for flavor (not necessary, but delicious)
10 oz. (or thereabouts) boiled gnocchi (boil no more than 3 minutes)
1 cup Chianti
Extra virgin olive oil
4 – 6 cloves chopped garlic
1 can or bag of artichoke hearts
1 bag green peas
2 cans crushed or diced tomatoes (I used one of each)
Basil to taste
Oregano to taste
Paprika
Grated Parmigiano-Reggiano

Layer chicken, cooked gnocchi, artichoke hearts, and peas. Pour wine over combined ingredients. Spread garlic, basil and oregano over these. Layer tomatoes over top. Sprinkle with olive oil and grate Parmigiano-Reggiano over whole. Cook covered at 375 degrees 1 hour, 15 minutes. Sprinkle with paprika and more Parmigiano-Reggiano and cook uncovered the last 15 to 30 minutes.

If you have a convection oven, convection bake while uncovered to roast ingredients on top.

[postcardsfrom.livejournal.com]

That sounds really good, and not too hard for a not very good cook. I might actually try this!