I'm happy that some fellow LTH'ers took me up on my challenge to eat things already in your kitchen. Now that I've returned from 5 days in Los Angeles, I'm ready to dive back into the fun.
I've never been one to make things ahead and freeze them. Or if I do freeze leftovers, then they tend to languish in my freezer until I eventually throw them out. But I spent Thanksgiving at my brother's house. He's a great cook--and puts his freezer to good use! On the day before T-day, he pulled a couple mini loaf pans out of the freezer...it was banana-blueberry batter that he'd made ahead and frozen. We ate it hot from the oven for Thanksgiving breakfast. Given all of the stuff I have in my kitchen, I decided that I should make a renewed effort to freeze cook and freeze some dishes.
Today I made Cooking Light's Basil Shrimp with Feta and Orzo
. It's a great recipe, and I had all of the ingredients in the house (though was a little short on feta and green onions, so I added some chopped olives for additional flavor). I cooked it about 2/3 of the necessary time, then split it into several servings and froze it. It'll finish cooking when I reheat it, which will keep the shrimp from getting tough.
Looking through my cabinet, I saw that I had a lot of pastas and realize that these work well in classic casseroles (something we didn't eat much when I was growing up). But the cold weather makes them seem appealing, so since I had the ingredients, I whipped up a tuna-farfalle casserole (loosely based on this
recipe). I didn't have alfredo sauce, so I used the classic--Campbell's Cream of Mushroom soup--replaced the scallions with some onion, and added celery. I'll cook it for dinner and freeze the leftovers.
I also have a lot of rice, so in the next day or two, I think I'll make a mock paella. (I love paella, and have a recipe that's fantastic, but without all of the ingredients I hesitate to even call this paella.) Maybe it's better to call it a Spanish rice with shrimp. I'll use chicken broth, saffron, rice, tomatoes, shrimp, peas, a little New Mexican chili powder and some canned green chiles (more Mexican than Spanish, I realize). I just noticed that I also have some chipotle peppers in adobo and some canned tomatillos, so I'll probably use those in a second batch of rice next week. By then I may have to break down and buy some protein.