Category Archives: Freezer cooking

Unfavorable Conditions

Unfavorable Conditions

As we arrived in Mount Cook Village it became apparent that the weather would not be on our side for this part of the trip. Well I won’t let some rain hold me back. A freezer bag and a couple of elastic bags provide my camera some protection from the elements.

Posted by Robert Brienza on 2013-05-06 12:00:55

Tagged: , Autumn , Canon 7D , Landscapes , Mountains , New Zealand , Scenic , South Island , Mount Cook National Park , Weather , Rain , Atmosphere , Sunset , Aoraki , Canterbury , Sigma 30mm f/1.4 , Prime Lens , 30mm , day

Bento #155

Bento #155

Kamut with vegetables, mini-meatloaves, cucumber slices, radishes, mixed pickles, cheese flowers, grapes and strawberries.

I had some frozen cooked kamut that I needed to use up because I’m currently in the process of totally emptying out my freezer – it’s starting to look rather glacial in there, high time for defrosting!
I simply fried the thawed kamut together with some spring onion, a load of chopped vegetables and a generous spoonful of sambal oelek. The result is kind of like a cross between fried rice and pilaf, only with grains instead of rice.

The mini-meatloaves are from my freezer stash, too – they’re something I usually prepare in bigger batches since they keep so well when frozen. These here are coated with sweet chili sauce for a bit more flavour.

Posted by Sandwood. on 2012-05-28 10:50:07

Tagged: , bento , obento , lunch , lunchbox , food , kamut

Pork Loin with Fig and Port Sauce

Pork Loin with Fig and Port Sauce

I had a pork loin in the freezer, and I decided I wanted to make something "Sunday dinnerish". I found a Giada De Laurentiis recipe for roasted pork with a fig and port sauce that sounded tasty and had lots of positive reviews from other cooks.

Adam was skeptical when I told him what I was making. He proclaimed "Figs? I don’t think I like figs." I responded "You eat Fig Newtons, so I’m sure you’ll be fine." After his first bite, he admitted that it was really delicious. He was really surprised by how much he actually did like figs.

And for me personally, the port wine – fig sauce was so good I could have eaten it plain — like it was soup! This recipe would probably also be great with turkey breast or boneless chicken in place of the pork.

I served it, family-style, on a huge platter alongside some roasted green beans.


Posted by [Christine] on 2008-04-08 23:19:01

Tagged: , Pork Loin with Fig and Port Sauce , dinner , recipe , giada de laurentiis

You Know Your Somali When……

You Know Your Somali When......

You have 4 to 10 siblings in one House!

You Live in Mitra-housing or a Condominium

You already know what your having for dinner – Bariis or Basto (Rice or Spaghetti)

You Eat bananas with every meal (Usually Bariis or Basto), and your prolly eating one as you are reading this

You love eating Canjero (like pancakes but wayyy better)

Your mother invites people you’ve never seen before to your house, and she tells you its your Edo, Athero, or Inn-Atheer (Aunt, Uncle, Or Cousin)

You know which tribe you are, and so quick to tell any other Somali person, unless you are ‘Midgaan’ tribe, then you don’t telll any one loll (IM CIIDAGALE, BRaP BRAP)

You call yourself Somalian, even though that word doesn’t exist and it’s ‘Somali’

Every Somali you know is some how related to you

You know 10 Muna’s and they all have nicknames cause its so damn confusing

You know 10 Mohammed’s in your city alone, that all call themselves ‘Moe’

Your name is Ahmed, Abdi, Abdirahim, Abdi-Aziz, or any other type of Abdi, Abdul, Abdulla, Aden, Ali, Mohammed, Osman, Hassan, Omar, Nasser, / Muna, Hamdi, Hamda, Amal, Ayan, Faduma, Idil, Iman, Najma, Nasra, Samaira, Sahra, Saida, Hani, Deqa, ….if none of these are your names you prolly know 2 ppl of every name

You have 100’s of cousins you’ve never met, but its cool, cause you can basically visit any country and have a relative to stay with

You bite your batteries or put it in the freezer thinking it will magically recharge!

You stay repping the block you live on, but don’t own a property on the block

You got your ass wooped by your Hoyo or Abo, and they’d always hit you with the closest object to them (my moms favorite her ‘Dacas’ (Sandle))

On Eid, You go to the Masjid in the morning, and spend the rest of day finding your ride for the Jam going on that same night – your all guilty of it! Including me

On Eid, when you were younger you use to hit up Woody mall in the west end of Tdot, I don’t know what y’all outer city ppl did

You crash weddings, and as soon as you get in there you ask ppl who’s the bride & groom

You call any other Somali lady, ‘Habo’

Your with a person of the opposite sex, u gotta hide from any Somali woman cause you know soon as they get home, their gonna call your hoyo, and ANY other person they know

You celebrate your birthday on January 1…you immigrant lmaooo

You live in Rexdale, Jnf, Blackcreek, Dixon, Jamestown or Markham and Lawrence (blue building)

You live in Ottawa ..loll

You just moved to Edmonton or Calgary lollll

You go to York University or plan on going to York University…

Your Hoyo or Abo drive a Mini-van

You drive with a G1… im guilty

Your good looking, (well most of us)

Your Skinny or Fat, because theres no in-between for Somalis

You call a towel, ‘Toowal’, and don’t care about this pokeman ‘Sukumaan’ business WEIRD Somali people are calling it

You call a Vacuum, ‘Hoover’, (I just discovered last year it wasn’t called a Hoover and that Hoover was just a company that makes Vacuums )

You say ‘Sigis’ instead of 6, and you call Detergent, ‘Tide’

You checked the ‘Somaligate’ website 10 times a day, to see if your picture was posted up or not …loll

You checked the Somaligate website, and laughed your ass off when you found out someone you hated got Xposed

Your planning to get married before the age of 24


You know your somali when your hoyoo screams on long distance phone calls

You know your somali when you hang curtains infront of doorways

You know your somali when you re-use cooking saleed

You Know Your Somali When You Hoyo Puts Qasil on her face

You know your Somali when you got 5 brothers ready to fuck up any nigga that try to holla at you

You know you’re Somali when your hoyoo is the kitchen drinking shah gossiping, and your Abo is with the rest of his Chad crew at Tim Hortons

You know your Somali when you leave your money at home, cause you know soon as you hit McDonalds with the homies they all gonna ask for money (“yo just a dollar yo, yo!!”)

You know your Somali when you braid your hair in the afternoon and it takes 3hours to do it, and at night before you reach home, you unbraid it cuz you know hoyo & Abo will whoop your ass… piercing your ears… SAME THANG

You Know Your Somali when everyone in your house 18 or under is getting government aid..and hALF of THEm WORK!! loool

You Know Your Somali When you pay 25 buckz to go to the riwayaad (party) knowing its going to end 2 hourz early with a ffist fight!!!

You Know your Somali when you say close the lights instead of turn off the lights

You Know your Somali when the back of ur TV remote control has some sort of Tape on it

You know your Somali when every other word out of ur mouth is ‘wallahi’

You know you’re Somali when…your mom & 10 of her friends/neighbours carpool together to go visit a sick person in the hospital….Then get mad at the hospital staff when told there can only be 2 visitors at a time in the room – the rest need to wait.

You know you’re Somali…if you pride yourself on being the "only Somali" at your workplace/school (as if other Somalis can’t achieve the same)

You know you’re Somali…if you try to support Somali run businesses (just because they’re your ppl, even if you can get a better service elsewhere

Straight Outta TDOT

Posted by abdiqani on 2008-09-26 02:52:00

Tagged: , somali , samaliland , abdiqani

Irish Corned Beef Jerky

Irish Corned Beef Jerky

Jersey Shore Fightin’ Texas Aggie Ring’s “Coffee NCO” hooked him up with a large corned beef brisket this morning. And by large, Aggie Ring means “large!” It weighed almost exactly 20 pounds. Aggie Ring had never seen a corned beef brisket that weighed more than 4 or 5 pounds.

What with St. Patrick’s Day on the event horizon, Aggie Ring told me, “You know that all of your friends are going to be drinking lots of Guinness and Irish whiskey. People are going to want to snack on something while they get drunk.”

The Aggie Ring decided to make a “big ass” batch of his Irish brown sugar mustard corned beef jerky for the holiday.

Aggie Ring carried the big white cardboard box (with a 4-leaf clover on it) home and cut it open. “Damn.” exclaimed Aggie Ring. “That’s a lot of corned beef brisket.”

Aggie Ring got his sharpest knife out of the knife drawer and sharpened it. He cut off the fat cap, removed most of the silver skin, and separated the top part of the corned beef brisket from the bottom. He then cut the leanest meat from the brisket into “manageable” rectangles, wrapped them in aluminum foil, and put them into the freezer so they could firm up and he could slice them into thin strips.

A few hours later, Aggie Ring removed the firm brisket from the freezer and sliced them into somewhere between 1/8” to 1/4” in thickness.

While the corned beef had been firming up in the freezer, Aggie Ring prepared a marinade. He used a whole container of dijon mustard, brown sugar, red cooking wine, garlic, onion, plenty of freshly cracked black pepper and a number of other spices he had handy.

Aggie Ring’s secret to any marinade is that you have to be able to test it with a spoon before you use it. “If you don’t like the taste of the marinade before it goes on the meat, then the finished product isn’t going to come out well.” says Aggie Ring.

He was particularly pleased with how this marinade came out. The smell was delicious and fragrant. Not to mention, Aggie Ring loved the taste. Aggie Ring poured the marinade all over the sliced corned beef in a large bowl and quietly hummed the Aggie War Hymn as he worked the marinade into the corned beef.

Normally, Aggie Ring would let a regular brisket marinate overnight or even longer. However Aggie Ring said, “We might as well put it in the dehydrator now. The meat’s already “corned.” It’s not going to absorb any more liquid. The mustard’s just to give it a little “kick.”

Aggie Ring put the slices of corned beef onto the dehydrator trays making sure to get plenty of the mustard marinade on each piece.

“Fire her up and we’ll check on it in the early morning.” said Aggie Ring as he stood there smelling the delicious dijon brown sugar mustard marinade on the corned beef as the dehydrator blew the smells all over the house.


Posted by flickr4jazz on 2017-03-09 00:53:48

Tagged: , Shrewsbury , New Jersey , United States , US

Pork Sauerbraten with Lazy Cabbage Rolls and a Green Salad

Pork Sauerbraten with Lazy Cabbage Rolls and a Green Salad

So… this turned into a kind of meat heavy meal. Which I blame entirely on my sister. Even though it’s not her fault.

Basically, I found a recipe for pork Sauerbraten that I wanted to try out. And then I was trying to decide what to serve with it, since I don’t like spaetzle, which was what the recipe suggested. In the freezer was a bag of cabbage roll mix, which my sister had made and which I thought was comprised mainly of rice with a little meat. Turns out it was comprised mainly of meat with just a little bit of rice.

Anyway, the sauerbraten recipe is another Pork! Fork! recipe from Put Pork on Your Fork. I used a smaller bone-in roast, and made it in the slow cooker, rather than properly roasting it. It was really delicious, though I did find the vinegar a touch strong. (Probably I didn’t need to marinate the meat for so long, since it was a significantly smaller roast.) The gravy, which is so white because it’s got a huge lot of sour cream in it, was really tasty too, though nobody else in my house would try it.

The cabbage roll mix… well, I made it the lazy way. Cook the meat mixture in a frying pan, then transfer to a baking dish. In the same frying pan, cook off a bunch of sliced cabbage until it wilts, then dump it and a cup or so of tomato juice over the meat. Bake for about 30 minutes or until it’s bubbling. Delicious.

My sister’s husband made the salad for us, and just off on the edge of the plate you can sort of see some asparagus that my sister made, but it was a bit overcooked, so nobody ate it.

Posted by clumsy kristel on 2008-03-25 01:37:46

Tagged: , food , cooking , dinner

Ice Creamed Corn

Ice Creamed Corn

So, I’m already starting preparations for an end-of-summer barbecue, and had the idea of making homemade "Hoodsie Cups" with a few different varieties of ice cream, including at least one unusual flavor. We’ve been getting some really nice sweet corn in our CSA share and at the local farm stands, and since fresh sweet corn is so, well, sweet, it came to mind immediately as a possible experimental ice cream flavor (something I have a bit of history with).

The result of the experiment was a dozen servings of a smooth, custard-base ice cream (I didn’t think the texture of whole kernels would be pleasant in ice cream), and I’m really happy with the flavor. Got a split vote from the kids: one didn’t really like it, and her twin tasted it, said “it‘s OK, Dad”, then proceeded to wolf down the entire serving as fast as she could load it into her mouth.

I’m not sure whether Hoodsie cups exist outside of New England: they’re single-serving cups of ice cream in a few basic flavors, including a "Sundae Cup" version with fudge or strawberry sauce. I managed to track down some 4 oz. portion cups and lids at my local food service place that work pretty well for my homemade version, although I’m still waiting for my order of wooden ice cream spoons to show up.


4 ears very fresh sweet corn, shucked
6 large egg yolks
1 c. sugar
2 tbl. light corn syrup
1 1/2 c. heavy cream
1 1/2 c. half-and-half
pinch salt


Put the cream and half-and-half in a saucepan big enough to fit the liquid and the corn. Cut the kernels from the cobs, “milk” the cobs into the cream by running the back of your knife over them to extract the corn completely, then place kernels and cobs into the cream and bring just to a simmer. Cover, and let steep for 60 minutes.

Combine the egg yolks, sugar, corn syrup, and salt in a mixing bowl and whisk until pale yellow and the sugar is dissolved.

Remove the cobs from the cream mixture, being sure to squeeze any liquid from them, then discard the cobs. Take the corn and cream mixture, and, working in batches, puree it well in a blender. Return it to your saucepan and return just to a simmer. Remove from the heat.

Whisking your egg yolk/sugar mixture constantly, slowly drizzle in the hot cream/corn purée. When combined, return it to the saucepan, and cook over medium-low heat until thickened enough that it coats the back of a wooden spoon enough for your finger to leave a trail (nappe), about 3-4 minutes. Pour through a mesh sieve to remove any solids, and refrigerate until cold.

Process the cold ice cream base in your ice cream maker according to your manufacturers instructions, then transfer to a freezer container (or 1 dozen 4 oz. portion cups) and freeze until solid. Makes about 1 1/2 quarts of ice cream, depending on your ice cream maker.

Posted by djwtwo on 2011-08-03 02:41:41

Tagged: , nikon , ice cream , dessert , corn , recipe , table , spoon , hoodsie cup , experiment , AF-S DX VR Zoom-Nikkor 18-200mm f/3.5-5.6G IF-ED [II]

Spacious studio/one bed for sale on rue de la Harpe

Spacious studio/one bed for sale on rue de la Harpe

This chic and stylish Harpe Loft Studio apartment has been beautifully remodeled and is an ideal pied a terre in Paris! It is located on rue de la Harpe, a charming, cobble-stoned street on the border of the 5th and 6th arrondissement in the Latin Quarter. The location could not be better: it is surrounded by cafés, restaurants and bistros, is 2 blocks to the Seine river, to Notre Dame and Ile de la Cite. It is a few blocks to the Luxembourg Gardens and the famous Church of St. Severin. You are a block from the famous Cluny museum with its gorgeous tapestries and near to several open air markets. This is the heart of Paris and you will enjoy every moment of your stay here.

The rue de la Harpe Loft measures a whopping 59.5 square meters, or approximately 640 square feet. It can comfortably sleep up to four people and would make an ideal home and vacation rental in Paris. The price is € 600,000 which includes a beautifully fitted Italian kitchen and all of the high quality furnishings.

Description of the Harpe loft studio for sale
Rue de la Harpe is a charming, small street filled with buildings, many dating from the late 1700’s. The buildings are low and there is a wonderful feeling of friendliness and village atmosphere here. This is what makes it one of the most sought after streets in the Latin Quarter. As you can see from the photos, there are many charming bistros, restaurants and shops all around you. Step into a beautiful old building off the charming rue de la Harpe to find the original exposed stonework in the lobby. Walk up to the first floor (no elevator) and step into this gorgeous apartment. It was remodeled by an Italian architect who used the space and light to the best possible effect. The use of space, finish and comfort are among the best we have seen. Ahead of you stretches the apartment with beautiful, long teak parquet floors that reflect the sunlight from the large windows in the living room. On your immediate left find the large, luxury bathroom, with sand blasted sliding glass door. Simple and elegant, the bathroom features an oversized shower with Jacuzzi jets, glass sink and toilet. The use of sandblasted glass and glass brick walls are beautiful touches, giving the room good natural light and a sleek finish. Next in the apartment is the bedroom area, with a three-quarter height wall which separates this area from the rest of the apartment – a wonderful solution for privacy in this large studio and for natural light. Find an extra wide queen-sized bed and storage closets on each side, along with long Italian style dresser. A long console for extra storage faces the bedroom and provides the transition into the kitchen. The kitchen is an Italian work of art and so practical! Find 2 facing sets of work islands, in pale yellow and teak, with stainless steel extractor, ceramic stove, microwave, convection oven, halogen lighting and every appliance you need to cook or entertain when in Paris. There is a refrigerator/freezer and plenty of storage and workspace – even a small shelf for utensils and a steel and glass column for condiments next to the bar. Against the far set of cabinets is a teak bar that faces the living room. There are 3 Italian stools in bright orange to contrast with the yellow cabinets, great for grabbing breakfast or simply enjoying company while fixing dinner. Another console table is on the right hand wall where you find a flat screen tv and internet wireless so you can catch up on emails and stay in touch while you’re in Paris.
Now step into the piece de resistance, the spacious living and dining room. Two enormous windows open onto the street below, one of the delights of staying here. You enjoy watching Parisian life unfold below in the comfort of a beautiful home… and you are irresistibly drawn to talking walks outside, wandering the beautifully streets, having a coffee or meal nearby – savoring every moment you’re in Paris. A large comfortable sofa sits on the left, covered in chic beige linen. It converts to a very comfortable double sofa bed at night. The room is large enough for a longer sofa which could convert to two twin beds, depending on the owner’s desires. The architect has thought of everything and there is even an extraction hole drilled into the thick stone walls for an air conditioner on rare warm summer nights. The large sunny windows which open onto this pretty street are a fantastic feature; nothing makes you feel more like you’re in Paris than to gaze out every morning and night and watch Parisian life below. What we love about this apartment is the mixture of old features since as the large windows and high ceilings with the contemporary kitchen and furnishings; it makes a very welcoming space to live in. On the right hand wall is a round Italian pedestal dining table with four leather chairs, which can comfortably seat up to five. It fits beautifully into this modern space. When we walked into the apartment for the first time, we fell in love with it and we think you will too.


Bedrooms: Large loft studio that can sleep four: queen-sized bed plus double sofa bed. The sofa can easily be replaced with one of the Italian sofas that convert to twin beds at night. The size of the studio and beautiful partitions mean it allows an exceptional amount of privacy and comfort for families and couples that stay here.
Neighborhood: The 5th arrondissement, on the border of the sixth arrondissement. This is unquestionably one of the most sought-after streets in the Latin Quarter.
Bathrooms: One large bathroom with Jacuzzi shower, toilet and sink.
Elevator: No elevator but the apartment is on the first floor and it is very manageable.
Washer/Dryer: Yes; combination washer/dryer.
Microwave/Oven: Yes microwave and convection oven.
Toaster/Coffeepot: Yes
Refrigerator: Yes, regular height frig/freezer.
Telephone: Yes
Computer hookup: Yes, free high speed Internet.
TV, Stereo:

Hairdryer, Iron and Board:



Yes; digicode on outer street door plus locked inner lobby door. The apartment door is steel reinforced with security key.


Yes, electronic and self-programming for the safekeeping of your valuables.

Shopping and Food:

Tons of shops, open market and food shops nearby. The neighborhood is teeming with activity and it is a treat to simply walk around, morning and night.


Cluny Métro is literally on the corner; the St. Michel RER line to Versailles and direct to Charles de Gaulle is 2 blocks away.


Wonderful views of this lively village-like street in the heart of St. Germain.

Hot Water Tank:

Yes, large hot water tank

Posted by SandersLaura on 2008-02-25 11:39:50


Rice pilaf and salad 2/20

Rice pilaf and salad 2/20

I was trying to use up some leftover stuff last night. I heated up a pot with some olive oil and threw in some leftover cooked peppered bacon I had in the freezer, some chopped celery and carrots, some frozen peas and some chopped tomatoes. Added some hot sauce and black pepper, threw in some leftover white rice I needed to use up and at the last minute mixed in parmesan cheese. I had to force myself not to eat it all last night so I would have lunch today. Crazy good!

Posted by kastelling on 2007-02-20 18:31:29


Gordon Ramsay’s Lobster spaghetti

Gordon Ramsay’s Lobster spaghetti

I still had a frozen lobster from the Lidl in the freezer and today I decided to make a pasta with it. I used Gordon Ramsay’s recipe for Lobster spaghetti, but I’m afraid I didn’t do it much justice. Didn’t use sherry tomatoes, mistakenly used oil instead of butter, only had left-over parmesan & cream which weren’t the best quality, the cream split/curdled and the Lidl-lobster smelled a bit funny too. But in the end, it still was surprisingly good! (for a pasta) Hihi. Any recipe that’s still tasty although you do so many things wrong is a great recipe. Imagine what it will taste like when you do everything right!

Gordon Ramsay’s Lobster spaghetti
(for two)

300g cherry tomatoes (or diced tomatoes and half a teaspoon of sugar)
½ chilli, deseeded and chopped
½ spring onion, finely sliced
½ clove garlic, peeled and chopped
25g unsalted butter

Freshly ground black pepper
65ml dry white wine
250g fresh spaghetti
1 T olive oil
the meat of 1 cooked lobster
50ml (double) cream
2 T freshly chopped basil
Parmesan cheese shavings
Olive oil to drizzle

Place the tomatoes, chilli, onion, garlic and butter in a heavy-based pan and cook over a moderate heat until soft but not coloured. Break the tomatoes up with a spoon as they cook. Season with pepper, add the wine and cook slowly until the wine has virtually evaporated and the tomatoes have caramelised. The sauce will be quite chunky in texture: if you prefer a smoother sauce, pass the mixture through a sieve or mouli and return to the pan.
Bring a large pan of water to the boil, add salt, the spaghetti and oil and cook till al dente.
Take the lobster meat and cut into small medallions or bite-sized pieces.
Drain the pasta in a colander and transfer to a warm serving plate.
Add the cream to the tomato sauce and bring to the boil, add the lobster and toss to warm through. Do not overcook at this stage.
Pour over the spaghetti, scatter over the basil and parmesan, drizzle with the oil and serve immediately with a crisp green salad.

Served with a simple green salad with lardons and soft boiled eggs.
Wine: Terre di Ginestra, Sicilia, 2008. (Catarratto vine)

Posted by FotoosVanRobin on 2010-06-12 20:57:06

Tagged: , spaghetti , Gordon Ramsay’s Lobster spaghetti , Gordon Ramsay , pasta , lobster , kreeft , tomaten , tomatoes , Lidl Lobster , Kreeft van de Lidl