All Things Supercinski

I have been intrigued by the idea of freezer cooking for a long time and have successfully dabbled in it since we got our garage freezer almost two years ago. The idea of once-a-month freezer cooking sounds fantastic, but the execution of a huge shopping trip and day of cooking is out of reach at this point in my life. For the past two years, I have made a point to cook double of meals that freeze easily (namely soups and casseroles), with one to eat and one to freeze for busy days.

One of my Bradley students told me about the cookbook, Fix, Freeze, Feast, that she was using to stock her freezer in preparation for her birth. I was intrigued and used some birthday money to buy it. It was totally worth it, and I am hooked on freezer cooking.

The authors’ premise is to purchase meat in bulk at Sam’s or other warehouse stores for savings. I just use the quarter of the cow we have in our freezer already, whole chickens from our broiler adventures, and other chicken from Sam’s or the grocery specials. Rather than making a month’s worth of meals, each meal makes 3-6 meals. Some are casseroles or soups, but most are not, which I love. One of my favorites is called Sweet Asian Chicken. It is basically sliced, raw meat in a marinade. Just thaw and add veggies and you have a great stir fry.

Every recipe I have tried is delicious. There are no cream of whatever soups used in the recipes, and all are very made from scratch. Some recipes call for boullion granules, which I have yet to find locally without MSG, but I think you could use broths instead.

Bottom Line: two thumbs up from this cook who enjoys a night off a couple nights a week without eating out.