(Another) Vegetarian Freezer Month?

For obvious reasons, I didn't attempt making a month of freezer foods for our October consumption. But now that we're nearing another fresh start, I'm toying with the whole idea again. I first want to review the pros and cons of what I did for September, as well as provide some details about what I would modify going forward.

• I prepared a variety of meals -- from vegan lasagna to veggie burgers -- but planned on eating each once a week. Overall, I didn't get as bored with the food as I thought I would, but there were certainly times I felt I'd rather cook fresh because I love cooking.
• Without using a microwave, which we've banished to the basement for more counter space, reheating the foods took a long time -- and if I didn't think enough ahead (which there's no excuse -- but it still happened, multiple times), dinner would only be lukewarm when we were starving. 
• It was nice to have meals already portioned out, and I think it helped us conserve our food resources ($$$) instead of just carving away piece by piece at what could be leftovers.
• I'd have to say the taste of the food was good, but some was lost in freezing and reheating. I don't know if this is entirely avoidable or if I just don't use much salt (though I'm not willing to load stuff for taste). Maybe trying new, spicier recipes is in order?
• However, speaking of spicy recipes -- this Indian stew looked vibrant and tasty when we made it . . . but after freezing was a complete mess. Cook and learn, I guess.

If I freeze foods for November, I think I'll likely change the following:

• I'd only make freezer dinners for 2 or 3 nights each week, decreasing the BIG COOK intensity, but also giving me an opportunity to make fresh meals when I feel like it.
• I'd still meal plan for the entire month -- fresh cooking included -- and attempt to buy the bulk of the month's groceries in a massive shop to save money.
• I'd plan to make very simple fresh meals that have only few ingredients or prepare easily in the crock pot or in one bake dish by roasting, etc.
• I'd use a lot of local and seasonal squash because it's inexpensive, readily available, hearty (doesn't spoil easily), and versatile. Another batch of Delicata Mac 'n Cheese, anyone?
• And with the fresh foods I do make, it'd be nice to plan for leftovers and then remix them for the following day (lunch) or night (dinner).
• I might also like to make freezer bagels or breads this month -- the baking bug has bitten me. And this month I will make time for a batch of Homemade Freezer Waffles.
• I'd also like to keep a closer watch on the budget for what I spend the weeks after the big shop. When stuff got crazy last month, I honestly stopped caring about that piece -- but I plan a full budget analysis and see how it compares to just regular cooking.

So that's where I am with planning for next month. I'll be sure to share the recipes I intend on making (some new stuff -- hooray!) soon. The freezer lasagna was a big hit, and I'd love suggestions for tried-and-true recipes you know freeze really well.

Anyone else doing freezer meals?

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A Healthy Lunch Option

As you may have noticed, I like to bake. A lot. But I also like crafting healthy food masterpieces. Yesterday, I tried combining the two with terrible results. For now, I would advise all of you out there to not make chocolate & buckwheat flour cookies. If someone knows a way to make them taste good, please let me know your secret!!!

Gross.

Anyway, I decided to share a non-chocolate favorite: super, wonderfully healthy quinoa salad. I used to bring this in for lunch at least once a week (recipe makes enough for a couple days). Note: The cilantro is essential. If you don't like cilantro, you have no business reading my blog.

Just kidding! I wasn't really a fan of the stuff until a few years ago -- but it certainly adds something to this salad, so try it out! :)

What you'll need . . .

• 1-1/2 cups quinoa
• 3 cups water
• Minced garlic
• Flax seeds
• Sliced shallots
• Cilantro
• Sliced green apples
• Crushed raw cashews
• Raw pumpkin seeds

Method . . .

1. In a large saucepan, bring quinoa and water to a boil -- then cover, and simmer for 15 minutes.
2. Once quinoa is cool, combine it with the rest of the ingredients (at your own discretion) in a large bowl.

For extra flavor . . .

• 1/3 cup sesame oil
• 1 orange (squeeze the juice)
• 1/2 grapefruit (squeeze the juice)
• 2 teaspoons ginger powder

Mix together ingredients, then add to the salad . . . and mix again.

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Buckwheat Mustard Loaf

Not enough food posts this week. That's because I've been too busy frolicking in this lovely weather we're having. I promise I'll get myself back into the kitchen (where we women belong, right?) ASAP. Hah. For those of you unfamiliar with sarcasm, please don't post about my snide anti-feminist comment. I'm only kidding! However, I'm a woman . . . I love my kitchen time . . . and among my many flours, sugars, and pretty appliances, I really do feel that I belong.

Deep.

Today I'm sharing an experimental bread recipe -- mostly made up by me -- that turned out wonderfully. It's served best with the hummus-esque dip Stephen made to accompany it. Now, I didn't get fantastic photos (I hate, hate, HATE when that happens!), but I assure you. It's golden. And it's good.


MUSTARD LOAF
(yields one delicious loaf that ultimately serves 16)

What you'll need . . .

• 1 package (1/4 ounce) active dry yeast
• 3/4 cup warm water
• 1/4 cup beer (I used a lager, stick to darker brews)
• 3 tablespoons honey
• 3 tablespoons brown mustard
• 1 teaspoon Kosher salt
• 2 cups bread flour
• 1 to 1-1/2 cups buckwheat flour
• 1/8 to 1/4 cup chopped red onions
• 1/8 to 1/4 cup chopped zucchini
• 1/4 cup olive oil
• 1 tablespoon ground pepper

Method . . .

1. In a large mixing bowl, whisk yeast into warm water until dissolved.
2. Add beer, honey, mustard, salt, and bread flour (2 cups). Beat until smooth.
3. Slowly stir in remaining flour until a soft dough forms (not too sticky, but not too dry).
4. Turn onto a floured surface; knead until smooth and elastic for about 6-8 minutes.
5. Place in a greased bowl. Cover and let rise in a warm place until doubled (45 minutes).
6. Punch down and fold chopped red onions and zucchini into the dough; shape into a loaf. Place in a greased 9 x 5 inch loaf pan.
7. Cover and let rise until doubled, about 1 hour.
8. Preheat oven to 400 degrees F.
9. Mix together the oil and pepper. Brush top of loaf to generously coat.
10. Bake for 20 minutes.
11. Rotate pan and cover loosely with foil -- bake for an additional 10 to 15 minutes (until golden brown).
12. Let cool in the pan and then move to cooling rack.
13. Enjoy with the following dip . . .

ROASTED RED PEPPER/SESAME DIP

Combine the following ingredients in a small foor processor until smooth.

• 1 can garbanzo beans
• 1/4 cup roasted red peppers (with some juice from the jar)
• 2 cap-fulls of lemon juice (so, 2 teaspoons?)
• 2 teaspoons sesame oil
• 2 teaspoons sesame seeds
• 1 tablespoon garlic powder
• Dash paprika
• Freshly ground pepper (to taste)

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