#16 Make Ahead Freezer Ingredients

#16 Make Ahead Freezer Ingredients

#16 Make Ahead Freezer Ingredients

by Jolene Philo & Anne Fleck | Home Again

In this episode, which is a follow up to Sanity Saving Freezer Meals, Anne and Jolene listed many make ahead freezer ingredients. Their favorites, pictured below, include turkey broth, pesto, and pie crust.

Here’s the complete list of our favorite make ahead freezer ingredients along with links to recipes if we hae them. Last on the list you’ll find honey-oatmeal breakfast muffins, not really a freezer ingredient, but a recipe that make life easier at the Home Again house!

 

Dairy-Free Lasagna Rolls

Dairy-Free Lasagna Rolls

These dairy-free lasagna rolls made the short list of our favorite freezer dishes. They are very filling and need only a green salad to make a meal.

These dairy-free lasagna rolls made the Home Again Podcast short list of sanity-saving freezer meals. Anne created this recipe, and the non-dairy ricotta cheese substitute has the creamy texture that makes lasagna lasagna. If your family can eat dairy, just use ricotta in place of the almond/lemon juice/salt substitute. The ricotta freezes well, so no worries about making a double batch so one can go in the deep freeze.

Dairy-Free Lasagna Rolls

 Ricotta Subsitute:
1 lb almonds
juice of 1/2 lemon
salt to taste
Soak almonds overnight and slip them all out of their skins. Puree with just enough water to keep your blender blending. (A Vitamix blender works best.) Once nuts are pureed to a smooth consistency, add lemon juice and salt until it tastes like ricotta cheese. Set aside.
Lasagna Rolls:
2 butternut squash
8 ounces fresh spinach, chopped
9 cloves garlic, crushed
salt
3 eggs, beaten
 2 pounds cooked lasagna noodles
3 28 ounce cans of marinara sauce
 Preheat oven to 350°. Cut squash in half the long way and scoop out seeds. Place squash halves, skins sides down on large cookie sheets. Bake in the oven until soft. Scoop out flesh, mash well, and combine with cheese substitute. Add the spinach, garlic, and eggs to the cheese substitute/squash mix. Add salt to taste.
Set out 3 9 x 13 (or smaller) casserole dishes. Spread cheese mix on cooked lasagna noodles and roll them up. Put 8 or 9 lasagna rolls in each casserole dish. Spread a can of marinara sauce over each pan of lasagna rolls. Bake 1 pan at 375° for about 30 minutes. Cover the other pans with foil after labeling the foil with a Sharpie marker.
These rolls are very filling. One pan feeds a family of five with no left overs. Add a green salad, and you have a complete meal!

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#15 Sanity Saving Freezer Meals

#15 Sanity Saving Freezer Meals

#15 Sanity Saving Freezer Meals

by Jolene Philo & Anne Fleck | Home Again

Anne and Jolene’s favorite games mentioned in this episode’s feature:

To whet your appetite, we’ve added pictures of some of our favorite recipes: Chili, French Stew, Chicken Tettrazini, and Egg Bake

Enjoy this list of our favorite freezer meal recipes, including links to most of them. More links will be available as more of our revised recipes are published on the blog.

 

#14 Dress Up Fun for Families

#14 Dress Up Fun for Families

#14 Dress Up Fun

by Jolene Philo & Anne Fleck | Home Again

Here is Anne’s recipe for basic non-dairy fudge. I just had a piece, and it was delicious.

Non-Dairy Fudge

3 cups non-dairy semi-sweet chocolate chips (Cost
1 can coconut milk
1/8 cup cocoa powder
1 teaspoon vanilla
1/2 dropper of liquid Stevia (Sweet Drops is Anne’s favorite)
1 1/2 chopped walnuts (optional)

Open coconut milk and drain off 1/4 can of the separated, clear liquid. Put chocolate chips, remaining coconut milk, and cocoa powder in a sauce pan. Heat on low until all is melted. Stir continuously. Add Sweet Drops and vanilla. Stir well. Add chopped nuts if desired.

Pour into 9 X 9 square pan lined with parchment paper. Let set in refrigerator overnight. Will be solid at room temperature after that.

 

Here are links to recipes to Jolene’s favorites, Balkan Meatballs and caramel rolls.

Jolene and Anne took a trip down memory lane by unearthing Anne’s favorite dress up from the old costume box. We hope these pictures give you ideas of how to stock yours.

Left: The beloved peach nighty purchased by Anne’s grandma at a thrift store

Right: Royal robe made by Aunt Jacque. Has been used as Mrs. Santa Claus cape and Queen of Hearts

Left: Blue lame cape with silver and glod rick rack trim

Right: Zoro cape that was Allen’s Halloween costume in kindergarten

Left: Crochet shawl perfect for pioneer and old lady play

Right: Dalmation fleece fabric often pinned into a cape or turban

Left: Hooded red cape perfect for Little Red Riding Hood and any story requiring a disguise

Right: Pink gigham dress Jolene wore to a high school dance.

Cranberry-Apple Pie

Cranberry-Apple Pie

Cranberry-apple pie adds zing to pie apples that fall a little flat. Lard in the pie crust & butter substitute in the filling makes it dairy free.

Yes, that slice of cranberry-apple pie looks delicious. And as everyone in the Home Again gang can testify, it tasted even better than it looks. Anne and I mentioned this pie in our live Facebook video that showed how to make Grandma Conrad’s Never Fail Pie Crust.

I promised to publish this recipe more than a month ago. But between my broken foot recovery, the men racing to complete a basement remodel project before the baby arrives, Anne’s contractions coming and going for at least a month (and still 3 weeks until her due date), and Tad being 2-and-a-half, our three generation household has been a three ring circus. So Anne and I would like to apologize for the lack of a new podcast episode for the second week of January 2018 and for not completing the promised pie making video on our Patreon page. To be honest, the video probably won’t happen for quite a while and new podcast episodes will be scarce until Anne and the new baby, once she’s born, get into a manageable groove.

However, as we mentioned during our first Facebook live video of 2018, I am walking again. So at least I can share the promised recipe for cranberry-apple pie. We created it after we discovered the pie apples we froze last fall make a rather bland pie. Because we had purchased and frozen extra cranberries when they were on sale at Thanksgiving, we searched the internet for cranberry-apple recipes. But we wanted a simple recipe, and the ones on the internet required oodles of spices, orange zest and more. Once again, I pulled out the 1977 Betty Crocker Cookbook, which was a wedding present from my grandmother and found the simple recipe we wanted. As usual, we used much less sugar since Hiram tries to watch his sugar intake. We replaced the flour in the filling with minute tapioca because we like it better. We also used Earth Balance Buttery Vegan Sticks instead of butter since 3/5 of our household can’t do dairy.

Cranberry-Apple Pie

3 cups peeled, sliced pie apples
2 cups whole cranberries, washed
1/2–3/4 cup sugar, depending on taste
3/4 teaspoon cinnamon
1/4 cup minute tapioca
2 tablespoons Earth Balance Buttery Vegan Sticks
Cinnamon sugar in a shaker

Preheat oven to 425°. In a bowl combine apples, cranberries, sugar, cinnamon, and minute tapioca. Mix thoroughly until fruit is coated. Turn into a 9 inch pastry-lined pie pan. Dot fruit with Earth Balance. Carefully cover with top crust and crimp edges to seal. With a knife trim off any excess pie crust. Cut small air vents in the top crust. Spritz top crust lightly with water and sprinkle with cinnamon sugar.

Bake pie at 425° for 15 minutes. Turn oven down to 375° and bake for 45 minutes longer or until the center filling bubbles. If top crust begins to brown early, lightly cover with a sheet of aluminum foil. Take out of oven and place on a wire rack to cool.

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