I have discovered OAMC (Once-a-month-cooking) and although I'm not ready to go to that extreme, I have had fun making meals in advance and using my fabulous new food sealer (sigh) to fill up the freezer with things I can quickly throw on the dinner table when I get home too late to cook from scratch. We don't eat out much - since I try to use organic and (whenever possible) local foods, and the most "humane" meat possible (often, Kosher), I don't like to eat food whose "provenance" is unknown.
SO, I have been looking for recipes - or at least pointers - on making dinners like those frozen Bertolli dinners (which I think are not bad [with a few additions] - but who knows where the ingred.s come from?!) using pasta, sauces, veg, and meats. Like do you cook everything in advance, freeze everything seperately, then bag, seal and freeze? Would you just blanche boneless chicken breasts (before freezing) or use raw strips that would cook fast? Fully cook pasta or only par-cook? Seafood, I assume raw and frozen. Freeze sauce in ice cube trays perhaps then toss into the mix? So, I'm just looking for advice, and perhaps some recipes if anyone has been doing this. Thanks!
I've heard that applesauce can be used as a substitute for both oil and eggs. Any luck with that, anyone? How much should be used? Can you replace BOTH in one (baking) recipe with applesauce? (I used tomato sauce once to replace applesauce in a cake recipe - I was already committed to the cake - dry ingred. all ready - and it was all I had - turned out surprisingly not bad. Maybe I could use tomato sauce for the egg and oil in my bran muffins? Naaahhhh.)
I saw a topic (before I joined!) about using ground flax seed to replace eggs in recipes. Now that I've joined - I can't find that string! Anyway, I need something that I can add to a dry bran muffin mix to replace eggs, so that when I make up the mix (while camping) I can just add water and oil. If ground flax seed will work - great - but how MUCH equals one egg? And can I just add the flax to the big batch of mix as I'm making it (before dividing it into 1-dozen-muffin size packages) or - as I read earlier - does the flax have to be mixed with water BEFORE adding to the batter? I'd rather not have to, but I could do that if I just knew how much ground flax seed to use to replace each egg. Whew! I hope that makes sense!
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