Yet another week in which, despite my best laid plans, I found myself pulling dinner out of the freezer rather than cooking the meal I had originally planned. Which really just reinforces how important my freezer has become as part of my everyday arsenal. At one point in my life I would never have dreamed of eating anything from the freezer that wasn't frozen peas, or dessert, and now I love knowing I have a couple of meals tucked away for emergencies.
This week we ate:
Sunday
Asparagus Risotto.
Monday
Pork & Pea Penne Pasta.
Tuesday
Chicken Schnitzel, with Potato Dauphinoise and steamed homegrown broccoli.
Wednesday
Hearty Winter Vegetable Soup, served with a loaf of Artisan Bread in 5.
This recipe will be up on the blog next week.
Thursday
Chicken Dhansak curry, sauteed Silverbeet and Brown Basmati Rice.
The Chicken Dhansak was straight out of the freezer. I sauteed the sliced silverbeet with ginger, garlic and a little cayenne pepper whilst the dhansak was heating.
Freezer Cooking
I at least managed to replace the meal I took from the freezer this week. I always try to make a large amount of Chicken Schnitzel when it is on the menu. It seems just as easy to crumb three pieces of chicken as ten, or even fifteen. We had enough schnitzel for dinner, and the remainder was frozen. There is now another complete meal in the freezer, as well as some smaller pieces that will be suitable for sandwiches.
The Hearty Winter Vegetable Soup is surprisingly filling, so with enough soup remaining for another meal the leftovers have also gone into the freezer.
Bon Appetit!
