Main >> Food, Travel & The Arts >> Gourmet Cooking

 
ONCE A MONTH COOKING

 

 

SAMPLE "ONCE-A-MONTH COOKING" RECIPES HERE…

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

WHAT IS ONCE A MONTH COOKING?  

In a nutshell this method involves cooking large quantities of your favorite recipes and storing them in the freezer to be cooked later when you choose. I have taken my experience as a restaurant chef and manager to develop recipes that can be used by the home cook in a home kitchen.

When I look at the latest cookbooks and magazines featuring "fast and easy" recipes they all have one thing in common; they require a trip to the grocery store to get the ingredients.  One of the busiest times at the grocery store is right after work on weekdays. It's not "fast and easy" if you have to spend time in line at the store!

Cooking and eating habits have changed over the years in this country.  When I was a child, moms did not work outside of the home, and we rarely ate out. When we did it was a treat that we looked forward to, not something that we had  to do because there was no food at home. Now, many homes have both parents working, or they are single parent homes, and meal preparation becomes a dreaded chore.

By this method, you can create your own frozen meals at a fraction of the cost of commercial processed food. It takes a little planning and commitment but the results are worth it!!

 

Below is a group of recipes that I teach in my classes.  Read the ingredients and the process carefully  before starting. The outlined steps should be followed in order, but some of the steps can be done while other things are cooking.  For example, you do not have to wait for the ground beef to finish cooking before going on to the next step.

The following is a sample of recipes that use ground beef as the basic ingredient.  You will find a shopping list that includes ingredients for all of the recipes.

GROUND BEEF COLLECTION

includes CHEESY MEATLOAF or MEATBALLS, TACO FILLING, MINNIE'S STEW, and LASAGNA.

SHOPPING LIST

  • 5# GROUND BEEF
  • 4 EGGS
  • 1 DOZ TORTILLAS (corn or flour...your choice!)
  • 2 28 OZ CAN REDI-CUT TOMATOES
  • 1 16 OZ CAN GREEN BEANS or 1/2 to 3/4 LB FRESH
  • 1 8 OZ PKG LASAGNE NOODLES
  • 1 12 OZ CAN TOMATO PASTE
  • 12 OZ RICOTTA CHEESE
  • 16 OZ PARMESAN CHEESE
  • 12 OZ MOZZARELLA CHEESE
  • 4 OZ LO-FAT COTTAGE CHEESE
  • 1/4 LB MUSHROOMS
  • 1 CARROT (buy a bunch, snack on the rest!)
  • 1 BUNCH GREEN ONIONS
  • 1 RIB CELERY (buy a bunch, snack on the rest!)
  • 1 BUNCH FRESH PARSLEY or 1/2 CUP DRIED
  • 3 LARGE ONIONS
  • 2-3 POTATOES
  • FRESH GARLIC, 3-4 cloves

CHECK PANTRY FOR SEASONINGS, buy if you need: fennel seed, chili powder, sage, cumin, oregano, basil, salt and pepper.  You will also need 2 slices of bread for the meatloaf.

PROCESS

WE WILL PREPARE INGREDIENTS FOR ALL THE RECIPES AND THEN ASSEMBLE THEM, AND STORE IN THE APPROPRIATE CONTAINERS.  COOKING OR REHEATING INSTRUCTIONS FOR THE FINISHED PRODUCT WILL BE GIVEN LAST.

  1. SET ASIDE 1 LB RAW GROUND BEEF (for the meatloaf)
  2. PUT THE REMAINING BEEF IN A ROASTING PAN, cook in the oven at 350 until browned, mash it with potato masher every 10 minutes to help break it up while it's cooking....DO NOT OVERCOOK. It should take about 30-40 minutes.  The internal temperature of the meat should be 155F.  When done, drain and set aside. ***Depending on fat content, you should have about 9 C cooked ground beef.
  3. QUARTER 1 ONION, set aside, and chop the rest.
  4. SAUTE CHOPPED ONIONS, set aside.
  5. CHOP PARSLEY, set aside.
  6. CHOP MUSHROOMS, set aside.

ASSEMBLE THE MEATLOAF

  1. PUREE CELERY, CARROT, AND GREEN ONIONS in the food processor, or mince very fine.
  2. COMBINE THE PUREE WITH THE FOLLOWING (mix in a large bowl...use your hands!)
  3. RAW GROUND BEEF
  4. 2 SLICES OF BREAD, crumbled
  5. 2 EGGS
  6. 1 tsp FENNEL SEED
  7. 1 C FRESH PARSLEY(or 1/2 C dried)
  8. 1/2 C RICOTTA
  9. 1/2 C LOW-FAT COTTAGE CHEESE
  10. 1 C CHOPPED MUSHROOMS
  11. SHAPE INTO A LOAF in a breadloaf pan that has been sprayed with non-stick spray. 
  12. SPRINKLE TOP WITH 1/2 C PARMESAN CHEESE, cover and freeze.
  13. FOR MEATBALLS, shape into golf ball sized meatballs and bake at 350 for about 30 minutes, or until browned.  Cool and freeze.

YOU HAVE NOW FINISHED THE MEATLOAF and will make the TACO FILLING next.

  1. DIVIDE COOKED BEEF into 3 portions. You should have about 3 C each but it is not important if you do not have exactly the 3 cups.
  2. COMBINE THE FOLLOWING:
  3. 3 C COOKED GROUND BEEF
  4. 1/2 C SAUTED ONIONS
  5. 2 T CHILI POWDER
  6. 1 tsp SAGE
  7. 1 tsp CUMIN
  8. SALT TO TASTE
  9. FREEZE.  Each portion will fill 12 tacos. Use ready made shells or warm fresh tortillas on open burner for soft tacos.

WE WILL NOW ASSEMBLE MINNIE'S STEW, but while we do this COOK LASAGNA NOODLES ACCORDING TO DIRECTIONS, drain and set aside.

  1. WASH AND QUARTER 2-3 medium potatoes, boil until they are just beginning to be tender, drain and set aside.
  2. COMBINE 3 C (approx) COOKED BEEF with:
  3. 1 28 OZ CAN REDI-CUT TOMATOES
  4. 1 16 OZ CAN GREEN BEANS, or 2 C fresh
  5. 1 WHOLE ONION, quartered
  6. THE COOKED POTATOES
  7. 1 tsp GARLIC
  8. 1 tsp OREGANO
  9. 1 tsp ROSEMARY
  10. 1 tsp BLACK PEPPER

PUT IN A 4 QT CONTAINER OR SMALLER CONTAINERS AND FREEZE

WE WILL NOW ASSEMBLE THE LASAGNA

LASAGNA SAUCE: COMBINE AND SIMMER THE FOLLOWING

  1. 3 C (approx) COOKED GROUND BEEF
  2. 1 C SAUTED ONIONS
  3. 1 tsp MINCED GARLIC
  4. 1 T OREGANO
  5. 1 T PARSLEY
  6. 1 tsp BASIL
  7. 3 C REDI-CUT TOMATOES (this is approximately one 28 oz can)
  8. 1 12 OZ CAN TOMATO PASTE

FILLING: COMBINE THE FOLLOWING

  1. 1 C RICOTTA CHEESE
  2. 1 C LOW FAT COTTAGE CHEESE
  3. 2 EGGS
  4. 1/2C FRESH PARSLEY, or 1/4 C dried
  5. 1/2 C PARMESAN CHEESE
  6. 1/2 tsp BLACK PEPPER

SLICE THE 12 OZ MOZZARELLA CHEESE

ASSEMBLE THE LASAGNA: this will make one 1/2 hotel pan or two 11 1/2" X 9" pans. The direction are for the hotel pan.  If using the two smaller pans, place them side by side and do them together.

  1. SPRAY THE BOTTOM OF PAN with non-stick spray
  2. SPREAD JUST ENOUGH SAUCE TO COVER THE BOTTOM OF PAN(S)
  3. LAYER THE BOTTOM WITH 1/3 OF THE COOKED NOODLES
  4. SPREAD WITH 1/2 OF THE CHEESE FILLING
  5. ADD A LAYER OF 1/2 THE SLICED MOZZARELLA
  6. SPREAD 1/3 OF THE MEAT SAUCE
  7. REPEAT THE 4 LAYERS
  8. LAYER THE REMAINING NOODLES
  9. SPREAD REMAINING SAUCE
  10. SPRINKLE WITH 1 C PARMESAN CHEESE
  11. COVER AND FREEZE

COOKING and REHEATING INSTRUCTIONS

CHEESY MEATLOAF, serves 4-6.  Thaw and bake uncovered at 350 for 30-40 minutes.  To microwave, cook on HI for 15-25 minutes...internal temp should be 165f.

TACO MEAT, makes 12 tacos.  Thaw and fill fried or warmed tortillas. Garnish with lettuce, tomato and shredded cheese, or ???.  Be creative!

MINNIE'S STEW, serves 4-8.  Thaw and simmer 20-30 minutes, or microwave 20-30 minutes on LOW.  Serve with flour tortillas or crusty french bread.

LASAGNA, serves 8-20!!, depending on serving size.  Thaw and bake uncovered at 375 for 40-60 minutes or until browned.  It is best to cook this in the oven, but if you need to microwave it then thaw and cook on MED-HI about 20 minutes, rotating 4 times. INTERNAL TEMPERATURE should be 165F.

THIS IS JUST AN EXAMPLE OF HOW YOU CAN PREPARE MEALS AHEAD OF TIME USING THE SAME INGREDIENTS TO MAKE A VARIETY OF DISHES.

Please feel free to e-mail me with any questions or comments.  mailto:%20cathcooks@aol.com           HOME

 ©1997- 2001 Cathryn Watson