There are so many reasons to love Ina Garten, that it’s hard to choose just one. Her recipes are always a win, and they’re practically foolproof. She also makes entertaining look easy and makes cooking look fun. But one of the lesser-known reasons that we love Ina is because so many of her recipes can be made ahead of time and frozen for later. You know, like those days when each kid has three after-school activities, you have a migraine, and the last thing you feel like doing is going home and making a meal? That’s when those make-ahead recipes from Ina really shine.
Related storyIna Garten's Easy Sticky Buns Are the Perfect Easter Breakfast
The key to delicious frozen meals is to let them cool before you store them in an airtight container to freeze. That way, you won’t get any excess moisture gumming up your food, making it soggy on the reheat. Whether you’re looking for something to eat next week or next month, make one of these freezable Ina Garten meals. They’re guaranteed to impress.
Baked Rigatoni With Lamb Ragù
Similar to lasagna, this baked rigatoni freezes well and can even be reheated in the microwave when you’re ready to dig in.
Truffle lovers, rejoice! Ina really appeals to the mushroom lovers with his easy (and freezable) comfort dish. You can also substitute whatever pasta you have on hand if you don’t have cavatappi.
You can either make the entire dish and freeze it, or for optimal freshness, make the sauce ahead of time and freeze it, then just cook your pasta when you’re ready to serve it.
Soup is one of the best make-ahead meals because it freezes so well. This zucchini basil soup from Ina Garten is simple, yet flavorful and it will last at least a couple months in your freezer.
How about the same old comforting chicken soup you love but with a Mexican twist? Even better, you can use your leftover Costco rotisserie chicken to make this recipe even easier.
Winter might be long this year. Make a big batch of this beef stew for the freezer, so that cozy meals are easy and you can get back to hibernating as quickly as possible.
If you’re in the mood for pot roast but only have a few mouths to feed, freeze the leftovers! Everyone knows leftovers taste better the second time anyway.
Ina would definitely want you to eat this soup with grilled cheese croutons. Or if you prefer a full-sized grilled cheese sandwich, you may want to try one of these recipes.
Whether you’re in need of a side dish or a vegetarian main, this root veggie gratin will satisfy. Make it ahead, and thaw the whole thing in the oven when you feel like something meatless and cozy.
Using containers: Divide cooled leftovers among plastic containers, leaving enough room at the top for swelling. Cover with plastic wrap (this helps prevent freezer burner), then the lid. Label and date top and side of container. Using sealable bags: Place sealable place in a bowl to help stabilise.
Milk, yogurt, cream, sour cream, buttermilk, and soft cheeses all become inedible once frozen, since they separate and curdle upon defrosting, changing the texture and consistency entirely. Your milk will separate into a watery mess, for example, and your yogurt will become grainy, curdle, and separate when defrosted.
“I pretty much have toast and coffee for breakfast,” Garten told Julia Louis Dreyfus on an episode of “Wiser Than Me with Julia Louis-Dreyfus” when asked what her typical “eating day” looks like. “And the toast has to have good French butter on it with shaved sea salt.”
She is host of the Food Network program Barefoot Contessa, and was a former staff member of the Office of Management and Budget. Among her dishes are Perfect Roast Chicken, Weeknight Bolognese, French Apple Tart, and a simplified version of beef bourguignon.
Not just any old oatmeal will do when it comes to the Barefoot Contessa. "I've had the same thing for breakfast every single day for ten years: coffee and McCann's quick-cooking Irish oatmeal," Garten told Bon Appétit in a 2017 article. And her love of the stuff is well-documented.
What happens to meat that's frozen too long? Food that is stored in a freezer at zero degrees will be safe to eat indefinitely. However, if meat is frozen too long it may lose quality and taste. If you are unsure if meat is still fresh, you can determine this once it has been thawed.
If kept frozen continuously, it will be safe indefinitely. Chicken may be frozen in its original packaging or repackaged. If freezing longer than two months, over wrap the porous store plastic packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a freezer bag.
Yes you can. You can freeze mashed potatoes made with plenty of butter and cream, and then reheat them on the big day using one of four methods. Here's how to ace the time management portion of prepping your thanksgiving dinner.
Zip-top bags are great for freezing food because it's easier to get all the air out of them than it is with rigid containers. And zip-top bags have an added space-saving benefit: You can stack them, if you lay them flat to freeze first.
Don't reheat leftovers more than once. If you have a big pot of soup, for example, it's better to take out what you need and reheat it in a smaller pan. Equally, the NHS recommends that you don't refreeze leftovers. This is because the more times you cool and reheat food, the higher the risk of food poisoning.
Introduction: My name is Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
