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A Sunday of Cooking...

cheesecake17 Oct 16, 2009 07:25 AM

I was thinking of spending a long Sunday cooking and freezing some dishes for nights when I work late...

Here's what I've got on the list so far..I would love some more suggestions!

-eggplant parm
- black bean enchiladas
- pizza dough
- jalepeno cheddar scones (from smitten kitchen)
- baked ziti

  1. jnk Oct 20, 2009 05:19 AM

    This past Sunday I made "Greek" lamb meatballs
    Turkey meatballs for my son's lunches
    Lamb bolognese/ragu which took about 5 hours of cooking time but oh so worth it
    and about a gallon of chicken stock which when being slid into the fridge, slid onto the floor where it spread everywhere. This little slip will now end up costing is about $2,000 for the new french door fridge we're about to buy to replace the side by side that occupies the one spot where we have a poor kitchen design.

    1 Reply
    1. re: jnk
      fmcoxe6188 Oct 20, 2009 05:39 AM

      Ugh! Thats terrible and so disappointing! Sunday must have been the day to spill as when I was stocking my freezer with serving size containers of fresh made meatloaf, mashed potatoes and green beans to give to an elderly relative for meals for the week one dropped on the floor and lost its lid spreading it all over my kitchen floor. Definitely not as bad as fully spilled chicken stock-but still ugh....

    2. jeniyo Oct 19, 2009 09:07 AM

      made braised lamb shanks yesterday and will be eating this tomorrow and freezing half...

      1. 1
        1gardenmom Oct 18, 2009 09:09 AM

        Some things that freeze well for me...

        Shrimp and Pork Dumplings
        Individual Herbed Goat Cheese Tarts
        Compound Butters for quick fish (I do love the Pistachio Basil Butter from Epicurious)
        and always...cookie dough

        1. jfood Oct 18, 2009 09:00 AM

          Jfood getting ready to frost this cake:


          with this frosting:


          2 Replies
          1. re: jfood
            Caitlin McGrath Oct 19, 2009 06:28 PM

            You can't miss with the Black Magic cake and classic ganache frosting. Recently recommended this to a friend wanting to bake her first from-scratch cake for her daughter's b-day. She did whipped ganache and sliced poached pairs between the layers, and frosted with whipped cream. Went over like gangbusters with adults and little kids alike, and she was amazed how easy it was to pull off.

            1. re: Caitlin McGrath
              jfood Oct 20, 2009 08:07 AM

              The cake itself is the best that jfood has ever made or eaten. The frosting was great. The whipped cream and maybe some sliced strawberries wuld be nice next time.

          2. tcamp Oct 17, 2009 07:52 AM

            It is cold and rainy here so that is how I am spending the day today. On the agenda:

            Shredded pork shoulder that was in the crockpot last night
            Black beans in the crockpot currently
            Cajun meatloaf
            Zucchini bread
            Chocolate chip cookies
            Roasted veggie soup (clean out the veg bin)

            1. Emme Oct 16, 2009 10:01 PM

              -Sweet Potato and Chicken Burritos
              -Meatballs in Sauce - easy to reheat
              -along the lines of suggested salmon cakes, Salmon Croquettes
              -Mini Quiches or Frittata
              -Winter Veggie Chowder http://www.goodhousekeeping.com/recipefinder/winter-vegetable-chowder-ghk0308
              -Polenta Casserole - layer cooked polenta with marinara, meat if desired, ricotta, herbs, etc.
              -Tarragon Turkey and Rice - http://www.sheknows.com/articles/806062/page:3
              -Pork Chops and Apples http://www.sheknows.com/articles/8060...

              1. jfood Oct 16, 2009 01:48 PM

                That was jfood's last weekend...

                -Chocolate Cake
                -Apple Pie

                3 Replies
                1. re: jfood
                  cheesecake17 Oct 19, 2009 02:47 PM

                  Cannelonni- do you have a recipe?

                  1. re: cheesecake17
                    jfood Oct 19, 2009 04:18 PM

                    Jfood uses Hazan's. It is a true labor of love and a full day, but well worth it. if you dot have the book, let jfood know and he will paraphrase to meet the CH standards.

                    1. re: jfood
                      cheesecake17 Oct 20, 2009 07:56 AM

                      I don't have the book. I would love for you to post the recipe, but if I can't sub things to make it kosher, don't kill yourself over it.

                2. soypower Oct 16, 2009 01:15 PM

                  If I had a whole day to cook, I'd make steamed pork buns. They freeze well and can be re-heated in the microwave. Someday, someday...

                  1 Reply
                  1. re: soypower
                    The Dairy Queen Oct 16, 2009 01:49 PM

                    I hope this isn't heresy, but I've always been curious about this char siu recipe from Cooking Light. It's pretty highly-rated and can be made in a crock pot. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1160642 I thought I could then pair it with this recipe. http://find.myrecipes.com/recipes/rec...

                    I'm sure it's not perfectly authentic, but if you're short on time, it could be a passable short cut.


                  2. Jennalynn Oct 16, 2009 12:02 PM

                    Mushroom Barley Soup with or without meat is my go to freezer meal.

                    1. jeniyo Oct 16, 2009 11:59 AM

                      i'm going to make braise some lamb shanks with some eggplants and veggies. We like braised meat in the house. so, next is short ribs...

                      maybe even eggplant moussaka? is it cold enough yet?

                      pasta sauce and meatballs or the beloved bolognese

                      the enchiladas is a good idea. do you have a recipe for this?

                      i second the scones, it's perfect with a hearty soup..

                      granola (don't forget breakfast!)

                      make the apple cake on smitten's kitchen. it keeps moist and yummy all week in the fridge

                      you can even make sandwich sized gourges and freeze them, fill with a chicken salad or even a crab salad and lots of greens.

                      2 Replies
                      1. re: jeniyo
                        cheesecake17 Oct 16, 2009 12:09 PM

                        granola sounds good.. do you have a good recipe without maple syrup?

                        1. re: cheesecake17
                          jeniyo Oct 16, 2009 12:43 PM

                          i'd have to go home and dig up my friend's friend's grandma's recipe but, you can always sub it with honey, molasses, brown sugar etc if you don't want to use maple syrup.

                      2. Popkin Oct 16, 2009 11:02 AM

                        I'd bake a bunch of potatoes. Then you can just heat, top and eat, or slice and quickly fry, or heat and mash, etc...

                        I love potatoes, but they take so long in the oven, that I find it very helpful to have some pre-baked.

                        1. ipsedixit Oct 16, 2009 10:53 AM


                          1. cassoulady Oct 16, 2009 10:23 AM

                            I would also wash salad greens, wrap in towels and put in plastic bag. Make a vinaigrette and store in a jam jar so you always can prepare a nice little salad to go with whatever you thaw.
                            I know when I work late, even washing lettuce can be daunting, so its nice to have it ready and waiting for you.

                            1 Reply
                            1. re: cassoulady
                              cheesecake17 Oct 16, 2009 10:47 AM

                              Washed greens and dressing are always in my fridge. If I'm making a special salad dressing I usually make double or triple to keep for the week. Also, every so often I bring a jar of dressing to the office, that way all I have to do is bring in the lettuce.

                            2. Sam Fujisaka Oct 16, 2009 09:47 AM

                              Always prepare for freezing and later quick thaw and re-heating: french carrot (and potato and onion) soup, creamy celery soup, black beans cooked with dried African game meat, and more.

                              1. scuzzo Oct 16, 2009 08:36 AM

                                Make polenta lasagna. Make two layers of polenta (9 x 13 pan sized). Layer with cooked fall vegetables, Italian sausage, a red sauce and cheese.

                                2 Replies
                                1. re: scuzzo
                                  jeniyo Oct 16, 2009 11:49 AM

                                  that sounds great! do you make a sturdy polenta and make it casserole style? i got a little bis of mascarpone left. perfect for the polenta!

                                  1. re: jeniyo
                                    scuzzo Oct 16, 2009 08:47 PM

                                    I would use two 9 x 13s making two layers, after setting up, layer stuff on one, then flip other pan on top, and make another layer of filling and top with cheese!

                                2. bayoucook Oct 16, 2009 08:28 AM

                                  Stew. Spaghetti sauce. Pot pie or casseroles. Meatloaf. Stuffed cabbage...

                                  1 Reply
                                  1. re: bayoucook
                                    karykat Oct 16, 2009 12:07 PM

                                    Stew is a great idea.

                                    I make the mahogany beef stew from the epicurious site (following the recommendations of commenters - a little less hoisin sauce and some more vegies.)

                                    It's great frozen in individual portions. Serve over some noodles for a hearty easy winter meal.

                                    Here's the recipe: http://www.epicurious.com/recipes/foo...

                                  2. GretchenS Oct 16, 2009 08:05 AM

                                    I like to have the Deviled Salmon Cakes from Epicurious and the Chickpea Patties from the Boston Globe in the freezer at all times because they can be cooked from frozen and ready in about 15 minutes. (See links below, both recipes lend themselves to tinkering and are very forgiving.) Also indvidual portions of meatballs and sauce that can be thawed and reheated in the time it takes to cook pasta. Agree with having chicken stock going if I'm going to spend the day cooking, and some of it gets frozen in an ice cube tray to have small amounts to add to cooking as needed. Have fun!

                                    1 Reply
                                    1. re: GretchenS
                                      The Dairy Queen Oct 16, 2009 09:36 AM

                                      I love the idea of these Salmon cakes and chickpea patties! Must try!


                                    2. v
                                      valerie Oct 16, 2009 07:53 AM

                                      Meatballs, brisket, bolognese.

                                      1. The Dairy Queen Oct 16, 2009 07:44 AM

                                        Whenever I have a Sunday of cooking, I usually have some chicken stock going, and at least one chicken roasting in the oven. Also, I like to make a pot of wild rice for the week and a pot of beans. Except for the chicken, which I wouldn't freezen, most of that can be frozen, but I usually don't.


                                        1. j
                                          Janet from Richmond Oct 16, 2009 07:43 AM


                                          1. HillJ Oct 16, 2009 07:41 AM

                                            pot of soup, acorn squash or carrot pumpkin come to mind
                                            roasted peppers and potatoes, these reheat beautifully
                                            a couple of quick breads ie: banana, sweet potato, lemon

                                            enjoy your day of cooking, cheesecake17!

                                            8 Replies
                                            1. re: HillJ
                                              cheesecake17 Oct 16, 2009 08:24 AM

                                              carrot pumpkin soup sounds amazing! do you have a recipe?

                                              1. re: cheesecake17
                                                HillJ Oct 16, 2009 11:40 AM


                                                This version is my current favorite. Super simple, rich flavor. Enjoy!

                                              2. re: HillJ
                                                CreativeFoodie42 Oct 16, 2009 10:35 AM

                                                I'm planning on making some crockpot pumpkin soup and apple sauce this weekend for freezing!

                                                1. re: CreativeFoodie42
                                                  HillJ Oct 16, 2009 11:41 AM

                                                  Creative Food, pls. share your recipes!

                                                  1. re: HillJ
                                                    CreativeFoodie42 Oct 16, 2009 12:50 PM

                                                    The apple sauce is my boyfriend's mom's recipe (which is at home) but I will try to remember to post it this weekend. The pumpkin soup uses canned pumpkin, along with a chopped onion, couple of cloves of minced garlic, some EVOO, 14 oz chicken broth, a few spoonfuls of sugar, half a teaspoon of chopped fresh or dried thyme, some salt, and just a tiny bit of ground sage. I heat it up in the crockpot on low for 7-8 hours and then add about a cup of milk before serving (but obviously making sure the soup is warmed through with the milk). Ofcourse, you can increase or decrease the ingredients to your taste.

                                                    1. re: CreativeFoodie42
                                                      HillJ Oct 16, 2009 01:25 PM

                                                      Thanks Creative Foodie42! I'm going to add your version to my recipe file. I look forward to reading your applesauce recipe.

                                                      1. re: HillJ
                                                        CreativeFoodie42 Oct 18, 2009 08:28 AM

                                                        My pumpkin soup is in the crockpot as we speak. We made the apple sauce yesterday and it is SO easy. We peeled, cored and chopped twelve apples and added two and a quarter cups of water and a half cup of sugar. We heated it three hours on high. It ended up gorgeous. I thought we would need to immersion blend it at the end but it ended up being the perfect consistency. It will be a little liquid-y but let it cool and it will settle. Also, you can add a litlte more sugar if your apples are less tart but we used a mix of apples - some being very sweet so we kept it at a half cup. Hope you enjoy HillJ!

                                                        1. re: CreativeFoodie42
                                                          HillJ Oct 18, 2009 08:40 AM

                                                          Hi CF42! Thanks for sharing your recipe for crockpot apple sauce. I've been wanting to try an apple or pear & acorn squash sauce in my crockpot that includes fall spices (cinn, nutmeg, maple syrup, vanilla bean) and is served with pulled pork tender loin. Crockpots are fab tools for this type of cookery!

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