I hosted a freezer meal party a few weeks ago, and now I am enjoying the products of my labor. My husband and I are eating well — homemade meals, no take-out or last-minute going out — but I’ve spent almost no time cooking. I’ve just been opening the freezer and pulling out meals that go straight into the oven or slow cooker. It’s pretty awesome, and I’m hooked on freezer cooking now.
Do you want to fill your freezer too? Here is a whole week of freezer meals. Spend a day prepping and assembling with this plan and you’ll have dinner for a full week stashed in your freezer (or more, if you double or triple the recipes). I offer side dish recommendations too to round out your freezer cooking into a solid week of hearty, family-friendly dinners.
While it’s beautiful in any state of use, copper — in its shining, polished form — can double as decor in many spaces or add texture galore to a simple table setting. If you’re looking to spiff up your copper cookware, tackling this kitchen to-do doesn’t require a lot of tools, a trip to the store for supplies, or even much elbow grease. It only requires two little ingredients you already have in the pantry.
Now that we’re well into the new year, I’m full of optimism, as well as a few pairs of ill-fitting pants. While many food magazines and blogs are still promoting eating light, I’ve turned my thoughts toward eating happy.
Here are the 10 foods and rituals that keep my spirits up in the winter.
Q: Help! I am cooking dinner for my (new) boyfriend and want to make something impressive without being too fussy. The catch? I am gluten and dairy-free, and don’t eat meat (seafood is OK). I am leaning towards a fish dish, but am having trouble putting together an impressive menu.
Looking for the perfect small dish rack for your small kitchen? If you only have a little bit of countertop space next to your sink for a dish rack, and you need something compact yet sturdy that won’t break under the weight of a few dozen dishes, then we’ve found just the thing.
I love baking and cooking with a freshly opened package of brown sugar. I love packing it tightly into a measuring up and that oh-so-satisfying feeling I get when it flips out, perfectly molded, like sand for a sand castle.
So how is brown sugar made, and what’s the difference between light brown and dark brown sugar?