Welcome to Freezer Friday. We are back! The goal here is to make our lives easier. Due to the fact I have 4 little ones and homeschool, I need all the help I can find. Simply post a recipe that can be made, frozen and then later reheated(thawed, etc) and consumed. Make sure that you include freezing and reheating instructions in your post. Then come here and add you post (not your blog) into Mr. Linky.
Now for some disclaimers:
If it isn’t a recipe, I will delete it.
If it can’t be made ahead, I will delete it.
If you don’t have a family friendly site, I will delete it.
Now onto the food fun!

We all know that baby food really starts to add up. But do you realize just how easy it is? The easiest of all baby food might indeed be acorn squash. The first thing you need to do is cook the squash itself.
1. Preheat the oven to 350 degrees while you prep the squash.
2. Cut the squash in half from top to bottom.
3. Scoop out the seeds and goop.
4. Sprinkle a little salt and pepper, add a little oil (can omit if you choose)
5. Cook for 1 hour or until you can gently insert a knife and it penetrates.
6. Let cool until you can handle it.
7. Peel the squash or scoop out the center meat.
8. Put all the squash in a bowl and mash with a potato masher (leave a little lumpier than you will use if you are going to freeze it.
9. Use a cookie scoop and dish out onto a cookie sheet.
10. Allow to cool completely, cover with plastic wrap and place cookie sheet in the freezer.
11. Once frozen just place in zip top bags.

To use, just take out as many pieces as you need and either microwave or thaw in the frig or on the counter. You can always add a little liquid if you need to then it out.

Welcome to Freezer Friday. The goal here is to make our lives easier. Due to the fact I have 4 little ones and homeschool, I need all the help I can find. Simply post a recipe that can be made, frozen and then later reheated(thawed, etc) and consumed. Make sure that you include freezing and reheating instructions in your post. Then come here and add you post (not your blog) into Mr. Linky.
Now for some disclaimers:
If it isn’t a recipe, I will delete it.
If it can’t be made ahead, I will delete it.
If you don’t have a family friendly site, I will delete it.
Now onto the food fun!

Matzah Casserole

Just because Passover is over, we can all eat matzo all year. I came up with this recipe quite a few years ago to use up leftovers. I don’t know if I would call it a recipe or more of a method.
1. Preheat oven to 350 degrees and lube up (with fat of your choice) a baking dish (of your choice).
2. Take a couple of eggs and come water and mix it up to make a dredging liquid. I would also add any herbs, spices or seasonings you would like. At this point don’t make the liquid to thin, you want it like a batter(ish).
3. Pick the leftover meat of your choice. By picking (a southern term) I really mean shred. Now, I have done this with cornish game hen and beef roast but I am sure it would work with anything.
4. Put a layer of meat in the bottom.
5. Now dip so matzo (what ever will qualify as 1 layer across) into the egg mixture and place it on top of the meat.
6. Continue until you have used all your meat, ending with a layer of matzos on top.
7. Top with oil and cover with foil.
8. Bake for 30 minutes (for 8 by 8) to an hour (9 by 13) or until matzos are set and everything is warm.

**To make this totally not kosher but extra yummy, you could also add cheese into the layers.

I would put it into the freezer before baking and then take out and thaw. Then cook according to directions.
I am sure that you could also add root veggies but I have always had them on the sides.

Technorati Tags: Leftovers, Freezer Friday, Make Ahead, Kosher