Thursday, May 10, 2012

More Freezer and Storage Foods:

Today has been a bizzzzzzzzeeeeeeeee day so I didn't get all of my plans in but I did manage to still work on my freezer/storage stuff a little, while doing my other cooking.

I didn't freeze all of those white beans yesterday and decided to try some fermented bean paste:

I made a batch of The Prudent Homemaker's Spaghetti Sauce for supper and froze over half of it:

I made 4 loaves of French Bread to go with supper. We ate 2 loaves and the other two I split, placed open face on cookie sheets, spread with melted butter, minced garlic, and parsley. To the freezer they will go to 'flash' then be foiled up to be tossed in the oven later for a nice loaf of Garlic Bread! Yum! 

While supper was cooking, I prepared Breakfast Bread (whole wheat bread to be toasted). I baked 2 loaves, cooled them, then sliced them, and placed in Ziploc bags in the fridge. I can pop them in the toaster every morning!
Even in the midst of a busy day and all of your other cooking- you can store a little something up for another even busier day!


Anonymous said...

Oh my, your bread is beautiful. You should enter those in a contest! Unless they are all gone. lol

SamanthaD said...

Do you make your bread in the bread machine? I can't imagine hand making that much bread in one day!

Donna said...

Thank you Anon!
Well- about half is gone ;-)

Donna said...

I do have a stand mixer and that does help a BUNCH- but- I have made this much bread before in one day when I didn't have it. ..Kneading was part of my 'exercise routine':)

Cara said...

Curious what you do with bean paste.
Love the pictures of bread! I haven't made bread in quite some time. This may have inspired me.

Donna said...

Thank you Cara!

The bean paste could be used in a similar way as bean dip; with chips and veggies. It could also be used on top of Mexi dishes and rice as a condiment (you wouldn't heat it). You could use like refried beans as well.

It's fermented so the nice cultures in it would help with digestion, just as yogurt and buttermilk would. It will also store much longer in the fridge than regular beans or dips since it's fermented.

Shelly @ Frugal Family Home said...

I have made bread in my stand mixer. I still do some of the kneading by hand to get a little workout too. I will have to try the french bread recipe I have one but it doesn't always turn out as well as I would like.

Donna said...

I hope you like this one. It's really easy- just need a little rising time and it's great. I often use it for sub sandwiches and buns too ;-)