Great Cookbooks for Families
Reviewed by Katy Killilea
Here’s a cookbook especially for the BJ’s shopper. Fix Freeze Feast is entirely dedicated to using the six-pound trays of skinless chicken breasts or industrial size vats of cottage cheese found at warehouse clubs. The premise is that you use a chunk of time preparing a huge amount of food to freeze and use at your convenience, ultimately saving you both time and money. Sort of like going to The Mixing Table, but doing the prep work and clean up yourself, in your very own home. (A blessing or a curse, depending on your feelings toward housework and the size of your kitchen.)
The recipes range from standard (classics like chili, lasagna, and Chicken Cordon Bleu) to intriguing (Molasses-Rum Chicken and Feta-Spinach Lasagna Rolls) to kooky (Sticky Drunk Pig on a Stick.) But remember the twist? These are all made in giant batches, with instructions for divvying up and freezing, then thawing, cooking, and finishing off. Part cookbook and part organizational tool (with lots of info on how to successfully freeze and thaw food while maintaining its original yumminess,) Fix Freeze Feast will appeal to anyone with the squirrel-away-for-winter mentality and empty space in their freezer.
Moreover, this book is so cool looking and well-organized that it might make owning a chest freezer and steering a cart through Sam’s Club feel like a hip, happening scenario.
1 Tray (6-8 pounds, or 12 chops) pork loin chops, boneless or bone-in
4 Â½ Cups bottled margarita mix
6 Tablespoons minced garlic (about 54 cloves)
6 Teaspoons salt
3 Teaspoons black pepper
3 one-gallon freezer bags, labeled
1. Rinse and divide chops evenly among the freezer bags.
2. Into each bag, measure 1 Â½ cups margarita mix, 2 tablespoons garlic, 2 teaspoons salt, and 1 teaspoon pepper.
3. Seal and freeze.
To cook one entrÃ©e:
Prepare an outdoor grill or indoor broiler.
Completely thaw one entrÃ©e in the refrigerator.
For outdoor cooking:
1. Prepare a medium fire in a gas or charcoal grill.
2. Cook chops, turning occasionally, until an instant read thermometer inserted into the thickest part of a chop reads 160 degrees. Baste the chops as desired. Do not baste during the final 5 minutes of cooking. Discard remaining marinade.
For indoor cooking:
3. Arrange chops on a greased broiler pan. Broil chops under high heat 5 inches from the heat source, turning frequently, for 14-18 minutes, or until an instant-read thermometer inserted into the thickest part of a chop reads 160 degrees. Baste the chops as desired. Do not baste during the final 5 minutes of cooking. Discard remaining marinade.
Fix Freeze Feast
By Kati Neville and Lindsay Tkacsik