More big batch cooking

9 Handy Tips for Big Batch Cooking

1.  Tired of making daily sandwiches for lunch, try making a bunch of sandwiches and freezing.  Most sandwiches freeze well but make sure you use within one month.  Take your sandwich directly from your freezer into your lunch bag and they will be defrosted by lunch time.

2.  Label all of your big batch freezer items with the recipe name, the date you made it and any cooking or reheating instructions (including oven temperature) to make things quick and fool-proof when you pull them out of the freeze.

3.  Try to freeze meals and items in sizes that you and/or your family will use for one meal time.  For example, freeze lasagna into individual pieces so you don’t have to take out the entire pan if you are only serving two people, for example.  Freeze muffins in two’s into individual sandwich bags and place all bags into one large freezer bag. This will allow you to take out just what you need for your breakfast or lunch.

4.  Your freezer should be at a constant temperature of -5 degree to 0 degrees.  Make sure you defrost your fridge every 6-8 months. Be sure to eliminate foods that have been frozen too long.

5.  Freezer burn - a grainy, brownish or white spot is produced by moisture loss or ice crystals evaporating from the surface of a product. This area is very likely to develop off flavors but the food is safe to eat. To prevent freezer burn, package in heavy-weight moisture resistant wrap, press out all air and be sure the package is sealed air tight.

6.  Keep a freezer inventory to keep track of the meals remaining in the freezer so they don't get lost.  Keep this list on the front or side of your freezer so you always know what you have.

7.  When thawing meat or poultry, do not thaw meat or poultry at room temperature. The safest choice for thawing foods is in the refrigerator.  For faster thawing, be sure the bag is water tight and place it in cold water. Change the water every 30 minutes.

8.  You can use your microwave to defrost foods. Cook the food immediately after thawing this way.

9.  Freezing isn't the only way to accomodate big batch cooking.  With spring and summer just around the corner, think about canning and preserving some fruits and vegetables.  Check out our Home Canning Tips to help get you started.

Freezer Biscuits

It’s very handy to have these in the freezer to bake at a moment’s notice.

6 cup (1.5 L)                 all purpose flour
½ cup (125 mL)           skim milk powder
¼ cup (60 mL)             granulated sugar
¼ cup (60 mL)             baking powder
2 tsp (10 mL)               cream of tartar
2 tsp (10 mL)               salt
1 ¼ cup (300 mL)       cut up butter
1 ¾ cup (425 mL)       water

Measure first 6 ingreditents into a larger bowl and stir well.  Cut in butter with pastry cutter until mixture resembles coarse crumbs.

Add water.  Stir until moistened enough to form a soft ball.  Working with ½ of the dough, turn out onto a slightly floured surface.  Knead 8 to 10 times. Pat out dough to ¾ inch (2 cm) thickness.  Cut using round (3 inch/7 cm) cutter, pushing straight down.  Gently rework scraps and repeat with remaining ½ of dough.  Makes 48 biscuits.

To bake, arrange frozen biscuits on ungreased baking sheet.  Bake in center of 400 degree oven for 25 to 30 minutes until golden. 

To freeze:  Arrange formed biscuits on a baking sheet, not touching.  Freeze uncovered for 2 hours.  Remove biscuits to freezer bags and label.  Freeze for up to three months.

Nutritional Information: 1 biscuit:  117 calories; 5.3g total fat;200mg sodium; 2 g protein; 15g carbohydrate; 1 g dietary fibre.

Recipe courtesy of Make-Ahead Meals © Company’s Coming Publishing Limited

Tip:   Try substituting the all purpose flour with barley flour or whole wheat flour.

Chicken Quiche

A full-meal deal with lots of flavour to pull out of the freezer for dinner.  Multiply the recipe to have a couple of quiches on hand for quick lunches or dinners.

1 tbsp (15 mL)            canola oil
2                                    boneless chicken breasts, diced
1                                    medium onion, chopped
1 ½ cups (375 mL)    cauliflower/broccolli florets
¼ cup (60 mL)            water
½ cup (125 mL)          grated light sharp Cheddar cheese
1                                    unbaked 9 inch (22 cm) pie shell
3                                    large eggs
1 tbsp (15 mL)            all purpose flour
2/3 cup (150 mL)        skim evaporated milk
a pinch                         nutmeg
¾ tsp (4mL)                 salt
¼ tsp (1 mL)                pepper
2                                    green onions, chopped

Heat oil in frying pan.  Add chicken and onion. Saute until golden.

Add cauliflower/broccoli and water. Cover and steam for 4 minutes until cauliflower/broccoli is tender crisp.  Remove cover.  Stir until all water has evaporated. Cool.  Sprinkle cheese in bottom of pie shell.  Spoon chicken mixture over top.

Beat eggs and flour in medium bowl until smooth.  Beat in evaporated milk, nutmeg, salt and pepper. Pour over chicken.  Sprinkle with green onion.  Bake on bottom shelf in 350 degree oven for 40 minutes.  A knife inserted into the center should come clean when done.  Let stand for 10 minutes before cutting.  Serves 6.

To freeze:  Bake, cool, cover and chill.  Label. Freeze for up to 2 months.  To serve, bring to room temperature, cover and heat in 325 degree over until hot.

Nutritional Information: 1 serving:  322 calories; 17.5g total fat; 682 mg sodium; 19g protein; 21g carbohydrate; 1g dietary fibre.

Recipe adapted from Make-Ahead Meals © Company’s Coming Publishing Limited

Tip:   Try making the quiche into small tart shells which are great to take for lunches or for small snacks.  Reduce cooking time for smaller shells.

Peanut Butter Cookies

This could be the best peanut butter cookie you’ll ever eat!  Have these ready in the freezer to slice and bake anytime the urge hits.

3 cups (750 mL)         all purpose flour
1 cup (250 mL)           granulated sugar
1 tsp (5 mL)                 baking soda
½ tsp (2 mL)                salt
1 cup (250 mL)           butter, softened
1 cup (250 mL)           smooth peanut butter
½ cup (125 mL)          golden corn syrup
2 tbsp (30 mL)            milk

Stir flour, sugar, baking soda and salt in large bowl.  Mix in butter and peanut butter until consistency of coarse meal.  Stir in corn syrup and milk.  Shape into 4 rolls about 1 ½ inches (3.8 cm) in diameter.  Cover dough with waxed paper in airtight container.  Chill for one hour.

To bake, cut into ¼ inch (6 mm) slices. Place on ungreased baking sheet.  Bake in 350 degree oven for about 14 minutes. Makes 8 dozen cookies (1 roll = 2 dozen cookies)

To freeze:  Place rolls of dough in sealable plastic freezer bags.  Label. Freeze for up to 6 months.  To bake from frozen state, partially thaw to slice dough.  Bake as above.

Nutritional Information: 1 cookie:    64 calories; 3.5g total fat; 67 mg sodium; 1g protein; 7g carbohydrate; trace dietary fibre.

Recipe from , Make-Ahead Meals © Company’s Coming Publishing Limited