Welcome to the Favorite Freezer Foods Ezine Issue #14: Are you ready for fall?

September 4, 2010

What’s New This Month?
Turn the Oven Back On: Breads and Baked Goods
Mains and More

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What‘s New This Month?

On the home front: I'm excited to be settling into our own place on the 15th. Trent and I are done moving around and feel quite at home here in Lloydminster after trying quite a few cities that just didn't fix for us.

I'm even more excited to have my own kitchen again and, for the first time since I moved to Canada, a gas stove. Electric stoves aren't nearly as fun to cook on. Time to get the freezer stocked for winter again!

On www.FavoriteFreezerFoods.com: I'm trying really hard to keep adding pictures to the site for you.

In the meantime, since I'll have a kitchen again I'm taking requests. Reply to this email, hit me up on Favorite Freezer Foods Facebook Page or use the Q&A form to send them in. What do you want to see more of on the site?

Turn the Oven Back On: Breads and Baked Goods

Apple pie.
When I'm baking I love to double my efforts and freeze some for later. Nothing is as good as fresh baked sweets hot from the oven.

Your best pie recipes can be prepared and frozen then baked without thawing until heated through or they can be baked, frozen and thawed in the fridge then served cold or warmed in the oven.

But my favorite excuse to turn on the oven is cookies. Luckily, we can freeze cookies too.

This year I want to have that plate with like 2 dozen types of cookies on it for Christmas. You know, the assorted cookie platter that's in every homemaking magazine and Christmas recipe book with sugar cookies, rum balls, peanut butter, oatmeal, Chocolate chip, shortbread and a ton more.

The only way I'll be baking enough is to start now and freeze them until then.

And since the oven is on already you might as make some bread as well. Or if working with yeast isn't your thing quick breads like lemon poppy seed, banana, zucchini and pumpkin freeze well too.

Mains and More

steaming hot soup
Fall doesn't have to mean casseroles. Soups are a great way to have dinner while your pies are baking. (Wink, wink.)

Try substituting chicken in this Creamy Turkey Wild Rice Soup if it's easier and serve it with a sandwich or some soft dinner rolls.

A bowl of Avgolemono, Greek egg lemon soup with chicken is also a fall classic while lemons are still abundant. Chicken or beef stew can use up all your fall veggies and the leftovers freeze well.

Once the oven is empty you can try your hand at homemade calzones or pizza pockets. Start with some pizza dough, cut out some large circles and add your favorite toppings to one half then fold the other half over and seal the edges. Cut a slit for steam in the top and they're good to go. Freeze before or after baking.

Some of my favorite combos are Italian sausage, sun dried tomatoes, sautéed spinach and mushrooms with mozzarella; ham, broccoli and cheddar; or pizza sauce, mozzarella and pepperoni.

While the oven is one I also tend to slide in some extras like Russet potatoes wrapped in tin foil to bake.

Baked potatoes can be sliced in half and flash frozen. You can leave them plain or make twice baked potatoes by scooping out the insides, mashing it with butter, milk, salt and anything else you want then refilling the potato shells before freezing. These can be reheated in the microwave or the oven.

And, of course, you can bake sweet potatoes ahead the same way. They are great mashed with butter, brown sugar some cinnamon and a pinch of nutmeg or clove. If you want to go all out just use your pumpkin pie spice mix to taste.

So there's just a few ideas to utilize your freezer and enjoy the fall flavors.

Contact me:
If you have any comments, opinions, content ideas, or requests I'd love to hear from you. You can find me on Twitter, or on Favorite Freezer Foods' Facebook page

Eat Well!
Michelle Zack


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