I was working on St. Patrick’s Day. This is the first time in YEARS we didn’t have our usual corned beef and cabbage. So on my day off I decided we would have it, a little late, but better than missing it all together.
I went to Trader Joe’s and they had a small one, already corned. I usually corn my own brisket, however, that takes days. I have even gone as far as to make pastrami out of the corned beef. It freezes well so it is available for quick “go-to” meals.
I had not done the shopping yet so rummaged through what we had. I found frozen shrimp, frozen peas, a tomato that had to be used, and brown rice pasta. To be sure the shrimp stayed moist and juicy I brined the shrimp before cooking. Here is how I did the brine:
“Mix together one teaspoon of kosher salt and one quarter teaspoon of baking soda for every pound of shrimp you want to brine. Toss the shrimp and brine together, then let the shrimp rest in the fridge for fifteen minutes to an hour. Then, cook them however you like.”
It makes all the difference. Shrimp is a great staple to keep in your freezer.
One of my wife’s favorite thing to do is vacuum seal leftovers into individual portions. We had a pork shoulder (butt) that needed to be cooked so I put CK (Almost) Famous BBQ Rub on the meat, put it in the crockpot along with quartered onions, a dash of the leftover habanero sauce I used for the pork pibil, and crushed cloves of garlic.
My wife then proceeding to vacuum seal the pork in portions. From that we can make burritos, tacos, pork chili verde, hash…..possibilities are endless.
Another one of our favorite dishes uses Ranchero Sauce. You can find that recipe at http://cookingwithchris.com
This last week I made Steak Ranchero.
I make a big batch of Ranchero Sauce. Then I grilled the steak, let it rest, then let it heat up in a portion of the sauce – served over brown rice. You can use shrimp in this sauce.
Then my wife seals up the Ranchero Sauce into individual portions. It is used for Huevos Rancheros or over the pork she sealed with the leftover brown rice. Many applications using this sauce.
When you have single portions of food sealed in your freezer you always have “go-to” meals on those busy nights.
Make a big batch of spaghetti sauce, or a big batch of chili. Seal in individual portions and you are set!
The recipes I chose for your children this week are: Healthy Chicken Popovers and Prairie Sushi. Great ways to get the vegetables into your children. Be sure to go to http://cookingwithchris.com and click on Kids’ Corner.