Monday, December 13, 2010

Double It Up

As you are doing all of your cooking for the Holidays, double the recipe. You're already cooking, cook twice as much and have some freezer meals for those hectic days that are sure to come up when you don't have time to cook. Make sure you date and label the contents in a freezer safe container for storage. Also make sure the dish/ingredient you are freezing has completely cooled before freezing. It is even easier when you freeze it in individual portion size.
For more frozen recipes Arubula's Kitchen: A Week of Frozen Dinners

Recently I was making a sweet potato puree for raviolis, so I doubled it up. I do this with vegetable purees, soups, meatloaf (cooked in a mini muffin pan), lasagnas...Anything that has a high water content so it will make for good freezing.

This is a really easy dinner to make. You will need:
Wonton Wrappers
6 sweet potatoes,
whites from 1 egg,
2 tablespoons maple syrup
                                                                   1 teaspoon salt
                                                            1 tablespoon brown sugar
                                                                       fresh sage

Put a rack in the middle of the oven. Preheat oven to 400 degrees. Half the sweet potatoes and place on a baking sheet. Drizzle olive oil over sweet potatoes and sprinkle with salt. Cook for 1 hour or until soft. Let cool. Scoop insides of sweet potato into food processor. Add maple syrup and brown sugar. Puree.

Put a large pot of water on stove and bring to a boil.

Start assembling your raviolis.
*You can do this using only one wonton wrapper and folding over and pinching or using two, sandwiching the puree inside and using a fork to pinch edges.

Either way of assembly start with a small spoonful of the puree in the middle of a wonton wrapper. Brush egg whites on edges of wrapper and fold over pinching the sides. Add a second on top if you are using two.
Place in finishing raviolis in boiling water and cook for a little over a minute. Drizzle melted butter, a sprinkle of salt and pepper, and chopped sage over. (I sometime add chopped sausage with the pasta for my kid)

Kid's Plate

Taking the extra puree put into an ice cube tray (mini ice cube trays work great too!)

Let cool completely, then place in freezer till frozen, depending on size ice cube tray will depend on freezing time. Anywhere between 1 hour-4 hours.
Pop them out when frozen put in a dated and labeled freezer bag and put them in the freezer. This is great to take out for sweet potato dishes, pies, raviolis, baby food, soups.
For more frozen recipes Arubula's Kitchen: A Week of Frozen Dinners
*Thank you, Sonya for the time saving genius of using wonton wrappers.

1 comment:

  1. Once again, you've made me hungry. Not a huge challenge, but congrats none the less ;-)