Frozen Flavor Cubes

Fresh produce is full of flavor and adds an unparalleled quality to each meal, but how do you get that fresh flavor when key ingredients are out of season? Frozen Flavor Cubes!

I have to admit, this is not my idea.  My wise (mother-like) friend, Doris taught me this when I was just a teenager, and I've used it ever since.  This variety uses just 4 ingredients: Green Peppers, Red Pepper, Onions, and Garlic.  Proportionately, you will want more green peppers than onions and garlic.  You may want to experiment to find out just how much of each that you would like to use. 



I used:
8 small green peppers
1 small red pepper
2 medium onions
1 1/2  medium heads of garlic



Wash all of your veggies.  Cut into pieces that will fit in your food processor (or you may be able to chop smaller and use your blender).  Puree until all chunks are gone. 

I purchased ice trays that would only be used for flavor cubes

(I don't want my ice cubes tasting like garlic :-))

Fill trays will the puree and freeze thoroughly.  When they are frozen, remove them from the ice cube trays and into a freezer bag.  When you want to add this to your meals, place in a pan on medium heat with a jot of olive oil.  This will thaw quickly and then you can proceed to add your meat or veggies. 

You may choose to use this idea in many ways.  By using this concept, you can create fruit flavored cubes (strawberries, blueberries, mango, etc.) that can be added to a dessert or a glass of water (for flavoring).  You may want to add fresh herbs such as cilantro, basil or thyme.  The possibilities are endless.  Just think of the time you will save by having these beauties on hand when you need to turn out a quick meal!

Have fun and let me know how your flavor cubes turn out!

Do You Want Some FREE Recipes for this Fall?

Check out this Free Fall eCookbook containing recipes like:

• Fontina Fondue
• Fruited Acorn Squash
• Au Gratin Potoatoes
• Apple Glaze Chicken
• Piled-High Apple Pie

Looks like a good reason to dirty up the kitchen and try out some new dishes!
Thanks, iheartpublix.com!

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Make yourself at home here!
For those who have not had a chance to come in and make yourself comfortable, I urge you to grab a cup of coffee and let's get to know each other!

At The Brick House, we will learn from each other about taking care of our families while we grow in the Light of Christ.  Some of the areas that we will talk about are faith, families, childrearing, cooking, strategic shopping (on a shoestring), crafts, housekeeping, friendships and many more!  If I come acrossed a great deal or a something new, you will be the next to know!  A passion for all thing home and family has led me to this great world of blogging and now to you! Will you join me?  Find us on Facebook and you will never miss a post!

God Bless you!
Tasha Brickhouse
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What's On The Stove?

This weather makes me want to break out the chopping block and
Cook Away! 

Today's recipe is one of my simple & healthy favorites!

Lentil Soup

For starters, the basic 4:

• 1 small onion, chopped
• 2 garlic cloves, smashed with flat side of the knife and coursely chopped
• 2 celery stalk, chopped (I include the leaves for flavor)
• 2 carrots, sliced

Get these things sauteing over med-high heat with a drizzle of olive oil.

While that is going, rinse your dry lentils and make sure there is no debris. After about 3-4 minutes, slowly add:

• 1 carton of beef or chicken stock
• 2 cups of water
• lentels

Allow this to simmer (covered) on medium or just below for about 45 minutes or until the lentils are tender.

Lentils are the best vegetable source of iron and are high in fiber and protein and are on the low glycemic load index. Not to mention, easy on the wallet! There are so many things that can be done with lentils: in soups, salads and as a meat replacement in many meals.

I just tried something new! I went here to find out the nutritional data for this recipe! Pretty cool!



Homemade Pizza Dough

Since I've been in "Ultimate Cheapskate Mode", I've been on the hunt for pizza dough that I can freeze. At the grocery store you can normally buy it for about $2, but I was hoping to make a large quantity for under $1 each.  I think that is easily done with the following recipe.  This not only looks super easy, but it can be played with a bit to incorporate some whole wheat flour and such as you get the hang of it. Check it out!

Compliments of MoneySavingMom

 Pizza Crust:

 

• 1 Tbsp. active dry yeast
• 1 cup warm water (105 to 115 degrees F.)
• 1 tsp. sugar
• 1 tsp. salt
• 2 Tbsp. vegetable oil
• 2 1/2 cups flour

 

Dissolve the yeast in the water. Add the rest of the ingredients in and mix (I have a KitchenAide with a dough hook).

 

Dump onto a floured surface .

 

Knead into a smooth dough (five minutes or so).

 

Roll out and press down onto a greased pizza pan.

 

Add toppings. (Have fun and be creative with this! Our favorite variety is
salsa or barbecue sauce, diced cooked chicken, and cheese.)

 

Bake at 450 degrees F. for around 12-15 minutes until the crust looks crispy and lightly browned.

 

By the way, you can make up a double or triple batch of the pizza crust
dough and freeze the extras if you don't need it. This speeds up the
preparation even more as all you have to do is pull out a bag of dough
and a bag of chopped cooked chicken in the morning and then put the
pizza together right before you're ready to eat. You can also freeze
the pizzas already cooked but I doubt it would ever stay uneaten long
enough to make it to the freezer around here!

 

Classic Meat Loaf Cooking Club of America

Classic Meat Loaf Cooking Club of America

This is the meat loaf to make when you long for a nostalgic taste of the foods of your childhood. It’s moist, and the combination of beef, veal and pork gives it a rich, meaty flavor. It’s equally good served warm from the oven or cold in sandwiches the next day.


MEAT LOAF
2 teaspoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 eggs
2/3 cup unseasoned dry bread crumbs
1/4 cup finely chopped fresh parsley
1/2 cup whole milk
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 teaspoon finely chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 lb. ground beef chuck
1/4 lb. ground veal
1/4 lb. ground pork



GLAZE
1/3 cup ketchup
2 tablespoons packed light brown sugar
1 tablespoon cider vinegar
1 tablespoon Dijon mustard

1. Heat oven to 350°F. Heat oil in medium skillet over medium heat until hot. Add onion; cook 5 minutes or until softened, stirring occasionally. Add garlic; cook 30 seconds or until fragrant. Place in large bowl; cool to room temperature.

2. Whisk eggs into onion mixture. Stir in bread crumbs, parsley, milk, 2 tablespoons mustard, Worcestershire sauce, hot pepper sauce, thyme, salt and pepper. Add ground beef, ground veal and ground pork; mix together by hand or with large fork until evenly blended. Press into 9x5-inch loaf pan or place freeform loaf in shallow baking pan. To prevent glaze from dripping off pan during baking, mound meat in center with sloping sides.

3. In small bowl, stir together all glaze ingredients. Brush 1/4 cup of the glaze over top of loaf. Bake 45 minutes; remove pan from oven. Brush top of loaf with remaining 1/4 cup glaze. Bake an additional 15 to 20 minutes or until meat loaf is firm and juices run clear. Loosely cover with foil; let stand 15 minutes before slicing.

8 servings

PER SERVING: 330 calories, 18.5 g total fat (6.5 g saturated fat), 24.5 g protein, 16 g carbohydrate, 125 mg cholesterol, 585 mg sodium, 1 g fiber