Description
I have three children, a large private house and, of course, I'm still working. Therefore, the problem to feed all the quick and tasty very relevant to me. Once a month, along with his entire family make a blank, which significantly save time during the week. I have no "exact& quot; recipe, painted by grams - everything is always spontaneous and depends on season, product availability and taste preferences. So, today I want to show you the principle of blanks that I use, and everything else is a matter of your hands and your imagination...
Ingredients
-
Meat
1 kg
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Vegetables
2 kg
Cooking
The first number of our program and preparation for eggplant caviar. Peppers and eggplant bake in the oven, cleaned. Tomatoes we scald with boiling water and remove the skins.
Adds to the package a La carte. Freeze.
Per hour "X" to get out of the freezer a bag, defrost (I do this in the microwave), shred - it is possible with blender (will be more paste-like homogeneous mass), you can simply chop with a knife (which I did), add the finely chopped onion, salt, olive oil. Ready.
The following blank - stuffed eggplant. Eggplant cut like a fan, to put all he wants is your soul. Sure tomato and cheese - they then form a sauce in which stewed eggplant. I put tomato, cheese, slices of pork, mushrooms. Often make option - tomato, cheese, ham, bell pepper.
Pack the eggplant portion in foil, making the foil Cup with lid. Also pack and freeze.
When you decide to cook it, pull open the "cap" foil", put the sour cream (or any other sauce according to your taste), tightly foil and put in the oven for about 30 minutes. To defrost at the same time nothing is necessary.
Very often I freeze already fried slices of eggplant. Very convenient take out, defrost and make rolls. I love to put inside sliced into strips of thin omelet and Korean carrots. Or lubricate a slice of eggplant cream with garlic, put a circle of tomato and a piece of fried chicken livers... delicious. And now for the next piece - aubergine rolls. on fried eggplant stacked thinly sliced and beaten with stripes of chicken breast, garlic, slice of tomato and a slice of mushroom.
Wrap and freeze. Convenient to use disposable plates. Instead of the Breasts you can put fried chicken livers or bacon.
When preparing to get the desired number of rolls, put in a bowl for baking, pour the sauce according to your desire and put in the oven for 30-40 minutes. I used the Bechamel sauce. Here is the finished cut rolls.
For freezing I have adapted to use these are disposable form of aluminum. Very convenient. Form is covered with a lid and fixed the "clips" on the sides.
About the freezing in such forms it is possible to write endlessly, to fill them with anything. Here is an option: Procurement of chicken with vegetables. The chicken (my breast) cut into pieces, add salt, pepper, and onions.
Put the sauteed zucchini with onions, tomatoes, (by the Way, the rest of the fried zucchini, I also folded in the package and in the freezer. Winter will get, add the sour cream, garlic, greens - very tasty snack. I tried to freeze just the diced zucchini, not the fried - to me, to be honest, not much. So now always I before freezing the vegetables is subjected to "treatment")
... mushrooms, cheese.
Close the lid and put in the freezer.
When cooking take out of the freezer, pour sauce (I just sour cream was diluted with water, added the garlic, salt, pepper) in the oven until tender. Also for 20-30 minutes depending on your oven.
The following variant. Boneless pork, cut, add salt, pepper, onion. Put the tomatoes,
I have a "mix" of vegetables - those that were on the market at this time of year. Vegetables before laying must blanch for 2-5 minutes in salted water, otherwise they will be tasteless. I put on the meat, cauliflower, beans and mushrooms.
When cooking a sauce filled with sour cream + tomato juice. But will be very tasty and the Bechamel.
And, of course, our preparations are not without sculpting dumplings-pierogi - ravioli. I won't stop. BUT! Also we use not always traditional. For example, ravioli with cheese and herbs stacked in the form sandwiching slices of cheese, crumble soft cheese, lightly sprinkle grated butter.
For this dish fits really tasty filling: 0.5 liters of yogurt mixed with 3 eggs, salt (herbs can be optional), Pour the sauce on top and bake for 20-30 minutes in the oven. It turns out that somewhere between caburni and khachapuri.
Next blank - in one. Meat and side dish together. Captured slices of pork stacked fried eggplant slices, on top you can put just mashed potatoes. I made 2 options - left broccoli puree with pieces of cheese, right, mashed potatoes and pumpkin.
Wrap: first, the covered eggplant on top of meat. Dip them in egg, breadcrumbs - freeze. When cooking these, the "Nuggets" defrosting not necessary, go straight to the frying pan. Fry until Golden brown in a preheated oven for 10 minutes to "come down".
Here they are in context. And next to the frozen rolls of eggplant stuffed with scrambled eggs and Korean carrots.
Well, that's how I looks freezer. And, finally another tip. If you have forgotten your dumplings, and they are scared you are, how tired, or you come unexpected guests - put them in a form, pour the mushrooms, tomatoes, cheese, you can add sauteed diced zucchini or eggplant - whatever you find in the fridge, cover with Bechamel sauce and place in the preheated oven for 40 minutes. And after 40 minutes you have on the table is simply exquisite dish - almost a "lazy" lasagna!
I really hope that my tips will be useful!
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