Real Fresh, Real Delicious Sides to Serve With Steak

Round out your steak night with these three nutritious dishes from Angela Larson, RD: Roasted Potato Wedges, Roasted Squash, and Grilled Mushrooms. 

Looking for some tasty sides to accompany your special steak dinner? Check out some of my tried-and-true favorites, perfect quick and easy sides that will cook while your steaks are on the grill!

Grilled Button Mushrooms

Mushrooms champignons being cooked on the grill

Ingredients
      • 2 pounds white button mushrooms
      • 2 tablespoons extra virgin olive oil
      • Salt and pepper
Instructions
      • Wash mushrooms.
      • Trim stems.
      • Toss with 2 tablespoons olive oil, and salt and pepper to taste. 
      • Place on grill gill side down and grill for 6 minutes until charred. 
      • Flip and grill for an additional 4-6 minutes until charred and tender. 
      • Serve.

Roasted Potato Wedges

Notes:  Choose potatoes that are somewhat uniform in size, about four to six inches long. 
Ingredients
      • 3 tablespoons extra virgin olive oil
      • 2 pounds Russet potatoes, scrubbed
      • Salt, to taste
Instructions
      • Position oven racks to top and bottom of oven. 
      • Preheat oven to 425 degrees. 
      • Prepare a sheet pan with parchment paper or spray generously with cooking spray. 
      • Prepare potatoes by cutting into 8 even wedges. 
      • Toss potatoes with extra virgin olive oil and salt to taste. 
      • Cover baking sheet tightly with aluminum foil and place in the oven for 10 minutes on bottom rack. 
      • Remove foil move potatoes to top rack of oven and roast for additional 10-13 minutes until tender and lightly golden brown, rotating pan halfway through cooking time.

Roasted Summer Squash

Ingredients
      • 5-6 medium summer squash - zucchini and/or yellow squash will work (as much as can fit in a single layer on a rimmed sheet pan can be used)
      • 2 tablespoons extra virgin olive oil
      • Salt and pepper
      • Optional: freshly grated parmesan cheese
Instructions
      • Position oven racks to top and bottom of oven.
      • Preheat oven to 425 degrees.
      • Prepare a sheet pan with parchment paper or spray generously with cooking spray. 
      • Prepare squash by washing, drying, and cutting into slices about ¼ inch thick.
      • Place in a single layer on sheet pan and drizzle with olive oil.
      • Season to taste with salt and pepper. 
      • Place in oven on bottom rack and cook for 10 minutes.
      • Rotate pan and move to top rack for an additional 10-12 minutes, until tender and starting to brown on bottom. 
      • Turn broiler on high and cook for an additional 1-2 minutes until spotty brown on top.
      • Monitor closely to prevent burning.
      • Remove from oven and serve immediately with optional grated parmesan cheese.
Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!

 

Angela Larson

Angela Larson is a registered dietitian nutritionist (RDN) who works with Brookshire Brothers promoting real fresh, real delicious foods.  Delicious food is her passion, so she loves trying new recipes and exploring the more holistic side of health and nutrition.  When Angela isn't working with Brookshire Brothers, she's a mostly stay-at-home mom who loves to cook, garden, and spend time outdoors with her husband, Austin, and their two daughters.

 

Celebrating Hispanic Heritage 2017

Six Dishes, Four Countries, One Kitchen. 

While today marks the last day of National Hispanic Heritage Month, we think this bold and exciting culture is always worth celebrating. At Brookshire Brothers, we continually strive to understand and celebrate other cultures so that we can better serve our communities.  Hispanic heritage is particularly important to us as a company with a richly diverse workforce, as well as a footprint that reaches as far south as Ganado.
 
As such, we’d like to share six traditional dishes—courtesy of our vendor partner Goya Foods—to take a journey of flavors across the world without ever leaving your home kitchen. With a menu that’s perhaps both familiar and foreign, treat your friends and family to an adventure at your next dinner or gathering. Visit your local Brookshire Brothers to get started today!
 

Venezuelan Shredded Beef (Pabellón Criollo)

 Yields 4-6 Servings
 

Ingredients

1 flank steak about 2 lbs., cut in 4 pieces
1 onion roughly chopped
2 packets GOYA® Beef Bouillon*
1 quart water
2 cups chopped onion
1 cup chopped red bell peppers — View your ad for special prices this week on bell peppers!
2 tsp. GOYA® Minced Garlic, or 4 cloves fresh garlic, minced* 
2 tbsp. GOYA®Corn Oil*
1 can (8 oz.) GOYA® Tomato Sauce*
1 packet GOYA® Sazón without Annatto*
½ tsp. GOYA® Leaf Oregano*
½ tsp. GOYA® Adobo with Cumin*
1 can (15 oz.) GOYA® Black Bean Soup, heated*
1 packet (11 oz.) GOYA® Frozen Ripe Plantain, cooked according to package directions*
3 cups cooked CANILLA® Extra Long Grain Rice*
 
* Brands are substitutable
 

Directions

    • In saucepan, combine meat, onion, bouillon and water. Bring to boil, lower heat and simmer until very tender (about 1½ hours). Add more water as necessary to keep meat covered. Allow meat to cool in broth. When cool enough to handle, shred meat. Reserve 1 cup of broth.
    • In meantime, puree onion, red pepper and garlic in food processor.
    • In skillet heat oil on medium high. Add shredded meat and lightly brown. Add pureed vegetables, tomato sauce, Sazon, oregano, Adobo and reserved broth. Bring to boil, lower heat and simmer until mixture dries about 20 minutes. 
    • Arrange meat, black beans, rice and plantain on platter and serve.
Read more: Travel Argentina by tastebuds with this dessert idea from our catering coordinator Kate Rudasill.
 

CONTINUE THE JOURNEY

Mexico
    • Chicken Flautas — "Tacos are an everyday event in Mexico with many different fillings. When tacos are rolled tightly and pan-fried until crisp so they resemble tubes or “flutes,” they become flautas. This delicious, crunchy variation of tacos comes from Jalisco, Mexico, where it is a popular snack food. Here, chicken stewed with tomato sauce and onions is the filling of choice, but can be substituted for steak or pork. Whichever protein you choose, the flautas should be prepared and eaten right away for the best taste." (GOYA)
    • Grilled Chicken Fajitas — "For an outdoor meal that’s fun for everyone, serve up a sizzling batch of Grilled Chicken Fajitas! Here, boneless, skinless chicken breasts come alive with flavor and pizzazz when marinated in GOYA® Mojo Criollo. Grill the marinated chicken breasts, peppers and onions and serve with the toppings of your choice for a festive dinner, tonight!" (GOYA)
    • Chicken and Avocado Quesadillas — "These chicken and avocado quesadillas are guaranteed to be the life of your summertime fiestas! Here, a tasty combination of GOYA® Fancy Pimientos, GOYA® Diced Green Chiles, scallions, fresh cilantro and GOYA® Salsita are topped with shredded cooked chicken and creamy avocado, coming cozily together in GOYA® Soft Taco Flour Tortillas with melted shredded cheese. This flavor-loaded quesadilla is bound to keep your party guests coming back for more!" (GOYA)
 
El Salvador
    • Salvadoran Pupusas with Cabbage Salad — "A staple of Salvadoran cuisine, pupusas are handmade, stuffed corn tortillas. Savory, flavor-packed pupusas Salvadoreñas are traditionally filled with beans, cheese, and pork. This pupusas recipe is especially easy, made with GOYA® Masarica Instant Corn Masa Flour, and stuffed with a choice of GOYA® Refried Red Beans (Volteados Style) and white cheese. Pupusas are served with a tangy pickled cabbage salad." (GOYA)
 
Colombia
    • Colombian Beef and Pork Empanadas — "These typical Colombian-style empanadas are tasty turnovers made with savory yellow corn dough stuffed with seasoned pork and beef mixed with cooked potatoes. The meat filling is typically made with cooked and shredded beef and pork, but here, we use ground meat to cut down in cooking time with similar tasty results. Served at social gatherings, family parties and celebrations throughout the year, these Colombian Beef and Pork Empanadas are the perfect tasty, hand-held party food. Serve with lime wedges and a ají picante." (GOYA)
Read more: October is also National Breast Cancer Awareness Month, and we have 5 recipes perfectly pink for supporting the cause!
 
Cooking with Kate: Destination Argentina
One of my favorite things about my job is researching different cuisines from around the world for themed events. Lately, I’ve been learning about Argentinian dishes, and one food keeps coming up over and over—quince. Argentina is one of the world’s top producers of quince, and many describe the fruit as similar in texture and appearance to an apple or pear, but usually bright yellow when fully ripe. Unlike, pears and apples, quinces are rarely eaten raw because they are too hard and sour. Because this produce is high in pectin, it is often used to make jams and jellies. Commercially, quince is produced into a sweet/tart, sticky, hard paste known as dulce de membrillo. This paste is then used in sandwiches and tarts, like the pastafrola recipe below.
 

Pastafrola

Traditional Argentine Tarts with Quince Jam
Yield: 1 (9-10”) tart or 8-10 individual tarts
 
Ingredients
For the crust:
1 cup sugar
1 stick + 6 tablespoons salted butter, room temperature
1 teaspoon good quality vanilla
1 egg + 1 egg yolk, room temperature
3 cups all purpose flour
1 egg + 1 tablespoon water, for egg wash
 
For the filling:
2 cups (15-16 ounces) quince jam / paste (dulce de membrillo or membrillo casero)*
2-3 tablespoons water
 
*If you can’t find quince jam, you can make a product request with your local Brookshire Brothers!
 
Directions
For the crust:
Mix the sugar and butter together with a hand mixer until creamy. Add the vanilla, egg, and egg yolk. Continue to mix with a hand mixer until smooth. Using a spoon, incorporate the flour and salt, a little at a time, being careful not to handle or overwork the dough too much. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
 
For the filling:
Place the quince paste into a medium bowl. Add the water and mash with a fork until you have a smooth paste.
 
To assemble: 
Separate the dough into 2 pieces: ¾ for the crust and ¼ to make the strips for the lattice topping. Roll out the larger portion of dough to about ¼” thickness. Lightly coat a pie dish or tart pan with cooking spray or butter, and press the dough into the dish. Spoon the quince paste into the crust. Roll out the second piece of dough and cut into long strips with a knife or pizza cutter. Add the dough strips to the top of the tart in the classic lattice pattern or have fun making your own design.
 
In a small bowl, mix the egg with the water. Brush the crust with a little of the egg wash, and bake at 350°F for 20-30 minutes, until crust is golden brown. Let cool for 10-15 minutes before serving.
 
 
Fall Neighborhood Soup Supper

A fun, affordable way to bring the whole neighborhood gang together is to stir up a pot (or two). Soup makes the perfect hearty meal for a casual crowd on a crisp fall day—it requires little fuss, it can be made well in advance, and neighbors can ladle it up themselves. Start up the fire pit or indoor fireplace, pull out a football and a few Frisbees, open your door and welcome the neighbors inside.

The Soups

  • Serve two or three soups for variety, making sure at least one is vegetarian. Offer a creamy soup and a broth-based soup to provide a good flavor balance. 
  • Prepare your soups a day or two in advance (soups taste better when the flavors have had time to meld) and borrow crock pots so you can warm the soups up in your kitchen the day of. 
  • For your third soup, consider starting a "stone soup" tradition—a potluck with a twist—where each neighbor contributes a little bit to the empty pot. Invite everyone to bring a basic pantry item or some good scraps from the fridge—cans of chicken broth, leftover veggies, potatoes, chunks of chicken, noodles, rice, herbs, Parmesan cheese. Stir it all together for a true taste of community. Have one of the eldest kids gather the younger ones around to read Marcia Brown’s famous "Stone Soup" book to tie in with the theme. 

Simple Setup 

  • To make a simple centerpiece, collect fall leaves from the yard and scatter them around the table and mix them in with the flower arrangements. Fill glass bowls and baskets with apples, and pile up pretty pumpkins and squash. 
  • Fill a percolator with spiced cider and provide juice boxes for the kids, but ask guests to bring their own beer, wine and libations to contribute to your fridge and coolers. 
  • Label each soup and set out ladles; make sure everyone’s kids know that serving the hot soup is an "adults only" task. 
  • Provide small bowls of soup toppings around the table for the garnish lovers. Options might include Parmesan cheese, cheddar cheese, toasted sunflower seeds, yogurt or sour cream, croutons and fresh herbs. For sides, choose an easy appetizer like a cheese platter and a couple of green salads. 

Block Party

The best part about the entertainment is that you have the run of the block—let the kids dash from yard to yard playing tag and Red Rover. Set out your lawn games and get a game of bocce or touch football going. Light up a fire pit and ask someone to bring a guitar for a sing-along. 

Take-Home Treats

Make a big batch of home-baked cookies in fall flavors and send the guests home with brown paper bags filled with the treats.

6 Easy Ways to Mushroom with Monterey Mushrooms

Fresh mushrooms are truly a cook’s best friend. Whether you need just a little something to dress things up or add a whole new dimension of flavor, your answer is mushrooms!

Basic Preparation: There is no need to peel mushrooms. The only trimming they may need is the stem end, if it’s dry, or the tough stem portion of Shiitakes or the root of the Portabella. All other mushroom stems may be prepared along with the caps. Mushrooms can be sliced thick or thin, cut in quarters, coarsely or finely chopped using a sharp knife. For slicing or chopping large quantities, use a food processor with the slicing or wing blade attachment. If a recipe calls for just caps, twist stems loose or separate them from the caps with the tip of a knife.

Sautéing: The most popular way to cook mushrooms. For each eight ounces of mushrooms, melt one tablespoon butter or heat one tablespoon of oil in a large skillet. Add mushrooms. Cook and stir until golden and the released juices have evaporated, about five minutes. Don’t overcrowd the skillet or the mushrooms will steam rather than brown.

Microwaving: Mushrooms cook extremely well in the microwave. Simply clean and cook as follows: Put eight ounces thickly sliced mushrooms in a microwavable bowl (no oil or butter needed); cover and cook on HIGH (100% power) for two to three minutes stirring once.

Roasting: Place mushrooms in a shallow baking pan, Toss with a little oil and roast in a 450 F oven, stirring occasionally until brown, about 20 minutes. Use about one tablespoon of oil for each eight ounces of mushrooms.

Grilling or Broiling: Preferred for larger capped mushrooms such as Portabellas and Shiitakes. Lightly brush caps and stems with oil to keep them moist, and season with salt and pepper. Grill or broil 4 to 6 inches from heat source for 4 to 6 minutes on each side, brushing again once or twice.

Seasoning: Mushrooms are very similar to meats and other vegetables. Virtually any and all seasonings go well with mushrooms. If serving as a side dish, use seasonings compatible with the main dish.

These are some easy methods for cooking mushrooms. Get to your local store and grab your favorite variety and fire up the grill...it's summer!

 
Cooking with Wine

What wine to use? What to do with the leftover? Red or white, dry or sweet? So many questions, but they're all answered here with three simple rules!

Buy a bottle you'll drink

Rule #1 - Don't venture into a new recipe that calls for a wine that you know you don't like. When cooking with wine, the alcohol cooks out and the flavors are more concentrated. If you are not a fan of a varietal of wine, don't attempt the recipe.

Money isn't everything

Rule #2 - Just because the price tag is more expensive, doesn't mean your meal needs it. Most recipes that call for using wine can have a price cap at $12-$15 per bottle. Also, "cooking wines" are not necessary. Buy your favorite bottle for your taste buds and budget.

Leftover wine?

Rule #3 - You've just finished your decadent dish, but you have half a bottle of wine leftover. Most people may know what we would do with it (drink it, right?)...But, for those who are avid chefs-in-the-making, store that bottle (with the cork) in the refrigerator. It should have a shelf life for up to a week for you to tackle your next recipe!

Now, go have some fun in the kitchen!

Cooking with Kate: Bursting with Blueberries

Summertime growing up in Nacogdoches meant one thing – the Texas Blueberry Festival. From enjoying the Kiwanis Club’s blueberry pancakes first thing in the morning, to cooking chicken and fish for the Rotary Club’s chicken and fish fry, to sunny afternoons sitting on the brick streets, sipping blueberry lemonade, and listening to live music – the Blueberry Festival has always been one of my favorite weekends of the year. In honor of the 2015 Texas Blueberry Festival on June 13th, we’re highlighting some quick and easy beginner recipes as well as recipes for our more seasonsed chefs. Each recipe features the little berry that grows so well here in Deep East Texas.

Beginner Recipes

Your family and friends won't believe how easy these recipes are. Beginner or not, everyone will enjoy these dishes!

Fresh Green Salad with Blueberries and Candied Honey Pecans

Toss fresh assorted spring greens, baby spinach, fresh blueberries, chopped candied honey pecans, and shredded mozzarella or crumbled feta cheese. Drizzle with a slightly sweet vinaigrette (champagne or blush wine vinaigrettes work well) for a quick summer salad!

Blueberry Ricotta Crostini

Brush thin slices of baguette with olive oil and bake at 350°F for 5-8 minutes until crisp. Lightly spread each slice with 1 teaspoon ricotta cheese and top with fresh blueberries and a drizzle of good quality honey or spiced blueberry jam and a sprinkle of cinnamon sugar.

Expert Recipes

Channel your inner cooking goddess and try your hand at recipes that chef-worthy!

Spiced Blueberry Jam

  • 10 cups fresh blueberries, stems removed
  • 1 lemon
  • ¼ teaspoon cinnamon
  • ½ teaspoon apple pie spice
  • 5 cups sugar
  • 1 package fruit pectin
  • 1 dozen (4 oz.) canning jars with lids and rings

Add blueberries, spices, lemon juice, and pectin to a large pot over medium-high heat. Crush blueberries with a potato masher or stick blender. Add pectin, mix well, and bring to a boil. Cook for 1 minute. Immediately add all the sugar and mix well. Bring to a full, rolling boil and cook for 1 minute, stirring constantly. Remove from heat and skim foam with a metal spoon. Fill clean, hot jars with the hot jam to within 1/8. Cover with sterilized lids and rings, and process in boiling water bath for 5 minutes.

Blueberry Balsamic Glazed Chicken

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 4 to 6 skinless, boneless chicken breasts (or 2 pounds chicken legs and thighs)
  • salt and pepper
  • 2 shallots, thinly sliced (about ¼ cup)
  • 2 cups fresh blueberries
  • ½ cup balsamic vinegar
  • 1/3 cup maple syrup
  • 1 tablespoon coarsely chopped fresh rosemary

Preheat oven to 350°F. Heat 1 tablespoon each oil and butter in a large, heavy skillet. Season chicken with salt and pepper. Sear chicken breasts over medium-high heat until golden brown, about 1 minute per side or until a light crust forms. Remove to a baking dish and set aside. Add remaining olive oil and butter to the skillet and, when hot, stir in shallots and cook until soft and lightly caramelized, about 4 minutes. Add blueberries and cook 1 minute. Stir in balsamic vinegar, maple syrup, and rosemary and simmer about 10 minutes, or until the blueberries have collapsed. Pour the blueberry balsamic mixture over chicken and put baking dish in the top half of the oven for about 10 minutes, until the chicken has cooked through to a temperature of 165°F.

Lemon Blueberry Bars

  • 1 cup white granulated sugar
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 1 cup unsalted butter
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher salt
  • zest of two lemons
  • 4 cups fresh or frozen blueberries
  • ½ cup white sugar
  • 3 teaspoons cornstarch

Preheat oven to 375°F. Line a 9×13 inch pan with parchment paper and spray with nonstick cooking spray. In a medium bowl, mix sugar, flour, salt, lemon zest and baking powder. In a small bowl, whisk the egg and vanilla together until combined. Use a pastry cutter or your food processor to blend the flour mixture with the butter and egg/vanilla mixture. Dough will be crumbly. Pat half of dough into the prepared pan. In another bowl, stir together sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

 

For the LOVE of FOOD!

Spend the Night IN and Show Your Love

Simple. Sensational. Stress free. There’s no better way to show your love than putting together a home-cooked meal at home. Like a lot of things in life, cooking that sweetheart special generally sounds better than it ends up being. That bottle of wine, steak, sides and dessert that looked so great in the cookbook don’t always materialize in real life the way you imagined it.

So we’ve put together a no-fail, no-fuss menu guaranteed to deliver a meal you’ll relish with plenty of time left over to gaze into your love’s eyes, laugh without worry of the timer going off, and dream of the memories you’ve yet to make.

Enjoy this LOVE-LY menu that involves no sweat, no swearing, and no regrets!

Rib Eye

Love Me Tender Rib-Eyes

Ingredients

1 cup Vinegar (any brand will do)
1 cup cooking oil (any brand will do, including olive oils, if preferred)
1 generous tablespoon of Steak or Meat Seasoning (we prefer Tex Joy Steak seasoning or McCormick Montreal steak seasoning)
2 Angus Pride Rib-Eye Steaks (Your Brookshire Brothers butcher is happy to cut and trim them to your specifications!)

Instructions

Mix the vinegar, cooking oil and meat seasoning together.
Pour 1/4 of the marinade into a baking pan.
Place raw steaks on the pan then pour remaining marinade*
Place baking pan in the refrigerator for up to 24 hours.
Every time you open the refrigerator flip them in the pan to recoat the top.
We love this technique because it TENDER-izes the meat just right!

Cooking Instructions

Fire up charcoal or propane grill
Sear the steak on each side after temperature is hot
Grill to preferred doneness
*Do not use marinade as a sauce on cooked meat (use marinade only on raw meats).

Baked to PERFECTION Potato

Ingredients

2 large Russet Potatoes
1 tablespoon Olive Oil
Kosher Salt

Instructions

Run your potatoes under water then pat-dry clean.
Rub teaspoon of olive oil over your potatoes.
Sprinkle kosher salt to taste.

Cooking Instructions

Place potatoes in oven at 450 degrees and roast for 45 minutes or until the center of the potato offers no resistance when cut with a knife.
Dress the potato with toppings of your choice.

Healthy and FRESH EXPRESSions

Don’t fret on washing greens or chopping veggies. Grab a FRESH EXPRESS SALAD KIT, toss it, serve it and call it done!

SWEET and SINsational ENDINGS

What dinner is complete without dessert? With Brookshire Brother’s Homemade Fudge or our decadent Chocolate Dipped Strawberries, you’ll have a sweet ending to your perfect night “in”. Packaged by the dozen or half dozen, the berries are dipped and ready for you to GRAB and GO from our Bakery.

FudgeFudge

Strawberries

A PERFECT PAIRing

Champagne or sparkling wines are known to aid in digestion when sipped before a meal.  Let us suggest Cupcake Moscato and Korbel Champagne.

Wine experts suggest red wines like Bogle Noir to go with steak.  We know not everyone enjoys a hearty red, so sample our Kendall Jackson Vinthers Reserve Chardonnay, or KJ Chardonnay as it is often shortened to!

Cupcake MoscatoBogle NoirKendall Jackson Chardonnay

Freezer Meals

Making food to freeze can be a fun and rewarding weekend project. Whether you set aside individual portions for lunches or freeze whole casseroles, nothing beats having meals at the ready for when you’re short on time or want to deliver a home-cooked meal to a friend in need.

Freezer Meal

Prepping

Stock up. Stock up on sale items when you see them. It’s easy to rewrap large amounts of meat and store it in the freezer. Just remember to keep tabs on expiration dates.

Organize your recipes. Whether you use a mobile app, an online recipe box (start one on BettyCrocker.com for free) or keep a binder of recipes, you’ll save time by having all your favorites in one place.

Slice and dice. When you get home from the store, clean and dry your fruits and veggies. Cut them up according to your recipes and divide into freezer bags or containers. Remember to date and label the packages.

Meat shortcut. Brown several pounds of ground beef ahead of time and freeze in one-cup portions. These packages are great to take out and sprinkle on pizza, add to spaghetti sauce or layer with mashed potatoes and corn for a quick shepherd’s pie.

Freezer Meal

Making and Freezing

Cool quickly. Cool items quickly to about 100 °F before freezing to retain the best flavor. The slower food freezes, the larger the ice crystals are, which makes food mushy when thawed.

Safety first. Don’t let perishable foods such as meats, eggs, dairy products, fruits and vegetables stand at room temperature to cool. Instead, place them in the refrigerator before freezing.

Make two, freeze one. Double the recipes of your favorite pasta bakes, casseroles, sauces and stews and freeze an extra batch for later.

Soup scoop. Most broth-based soups freeze well for up to 6 months. So if you’re not freezing your leftover soup already, it’s time to start. To do so, pour soup into freezer containers, leaving ¼- to ½-inch of room at the top (soups expand as they freeze). Soups made with cream may separate after freezing. To freeze this type of soup, skip the cream and add it after reheating thoroughly.

Freeze in portion sizes. For foods you’d like to use in small portions or keep from getting mushy, (think meatballs, rice and berries) spread evenly on a cookie sheet and place in the freezer for 15 to 30 minutes. This allows for individual freezing and easier-to-manage portion sizes.

Freezer Meals

Thawing and Enjoying

Second serving of soup. Thick soups become even thicker during storage, so while reheating soups, add a little broth, milk or half-and-half until the soup reaches your desired consistency. Thaw frozen soups overnight in the refrigerator before reheating.

Freeze it and don’t forget it. Try to eat your freezer meals within three weeks—otherwise, you’re likely to risk freezer burn or worse yet, forgetting all about it. Before baking, thaw in refrigerator overnight. Bake as directed, and add 5-10 minutes to the baking time.

Rules of the thaw. Meat and poultry can be safely frozen twice—once when fresh, and once after cooking. Refrigerate meats to cool quickly, then cut into meal-sized amounts or slices for freezing. Thawed fish and seafood on the other hand, should never be refrozen.