April Food Categories

Soups/Chilies/Stews
  •  Sondra -Tomato Basil Soup
  •  Julie- Chicken Dumpling soup


North American/European
  •  Kim- Homemade Chicken Pot Pie
  •  Alicia- French Market Sandwiches
Italian/Mediterranean
  •  Jolean- Herb Pork Chops w/ Blue Cheese-Walnut Butter Sauce
  •  Deb- Gyro Kit
Far East (Asian- Indian)
  • Donna-Indian Apricot Chicken with Cous Cous
  • Susie-  Teriyaki Chicken Wings
Southwest/Latin American
  • Holly- Braised Southwestern Chicken
  • Evelyn-Chicken and Sausage Paella

7 comments:

  1. AnonymousFebruary 15, 2011 at 7:41 PM

    This is a great Idea, I am looking forward to the ease and creative outlet here!

    Evelyn.

    ReplyDelete
  2. AnonymousApril 7, 2011 at 8:37 PM

    the food looks great! can't wait to try it all out.

    next month I will be better on the freeze and label idea!

    Evelyn

    ReplyDelete
  3. AnonymousApril 11, 2011 at 5:29 AM

    Had the Paella great flavor, easy to reheat, I paired it with french bread and some fruit. Thanks!!!

    The market sandwiches were great (I took them out of the foil (still frozen),wrapped them in a paper towel and cooked them in the microwave for 1-2 mins). We had them for a quick Sunday lunch after church.

    Last night we had the chiken wings, we ate pizza with it. Great meal!!

    Jolean

    ReplyDelete
  4. AnonymousApril 14, 2011 at 7:30 PM

    with the sandwiches I heated them straight from the foil in the oven, the bread got just a tiny bit crunch in a good way that way. Ate these with a simple salad for a full meal.

    had the dumpling soup tonight. The dumplings were very good, served it with bread.

    evelyn

    ReplyDelete
  5. AnonymousMay 4, 2011 at 6:56 AM

    I have a suggestion. If there is a rice dish, is there any way we can get the rice separate? The flavors of the Chicken Paella were AMAZING! I loved it! But the texture of the rice was ruined from freezing. This was the case with the rissoto too. It's like freezing the rice makes it explode and it gets kinda mushy and grainy. If a person has a rice dish can they make the flavorings separate from the uncooked rice?

    ReplyDelete
  6. AnonymousMay 4, 2011 at 11:49 AM

    I did some research- you should not freeze instant rice-turns to mush. Regular Rice is moisture-sucking,so try to re-warm fast,and thaw fast.If someone picks a rice mixture meal again,I can print out ways to make it work. Rice does freeze well-it's mostly in the reheating.I wonder if you undercook the rice a bit??? I will keep researching.....
    I read something about Rissoto, that it should be thawed in cold water takes around 4-5 hours.Don't reheat on stovetop, only mircowave.Who knew??
    Jolean

    ReplyDelete
  7. AnonymousMay 4, 2011 at 11:53 AM

    FYI:
    I found a blog that said you should undercook your rice,and pasta just a bit,as rewarming will fully cook the meal.
    Jolean

    ReplyDelete

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