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Thursday, May 26

Freezer Cooking : Cultural Classics

Love to freezer cook?  Check out our new book : Freezer Cooking Through the Year!!

Better-for-You Taco Soup
  • 1 lb ground beef or turkey
  • 28-ounce can crushed tomatoes
  • (2) 15-ounce cans black beans, rinsed and drained
  • 15.5-ounce can hominy, drained
  • 15-ounce can kidney beans, rinsed and drained
  • 15-ounce can pinto beans, rinsed and drained
  • 1 to 2 cups water
  • 1 cup red enchilada sauce
  • 3 Tbsp chopped fresh parsley
  • 1 Tbsp dried oregano
  • 1 Tbsp onion powder
  • 1 tsp garlic powder
  • Freshly ground black pepper

Directions : 
  1. Combine all of the ingredients in a 5-quart slow cooker. Cook on high for 6 hours.
  2. To freeze : Divide the soup into meal-size portions in plastic containers. Chill before freezing.
  3. To serve :  Thaw the soup in the refrigerator. Reheat, stirring, in a saucepan until heated.  When ready to serve, you will need salsa, shredded cheese, and sour cream.

Herbed Soda Bread
If you want an authentic Irish taste, add a tsp of caraway seeds and a cup of raisins to the batter before baking.
  • 3 ¾ cups all-purpose flour
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 Tbsp unsalted butter, cut into small cubes
  • 2 to 3 Tbsp finely-chopped fresh herbs (dill, thyme, or basil)
  • 2 large eggs
  • 1/2 cup buttermilk

Directions :
  1. Preheat the oven to 400°F. Lightly grease the loaf pan with nonstick cooking spray or butter.
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix in the butter, using your fingers or a pastry blender, until it is fully incorpo­rated into the flour. The mix should resemble coarse bread crumbs or small peas. (You can also do this in the food processor. Pulse the flour and butter 3 to 5 times, or until they are mixed.) Blend in the herbs.
  3. In a separate bowl, whisk the eggs with the buttermilk. Quickly stir this wet mixture into the dry ingredients, mixing just until combined. Press the dough into the prepared pan and cut a long slash down the center.
  4. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf stand for 5 minutes in the pan, then turn it out onto a cooling rack. It can be sliced immediately or eaten cool.


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