Welcome to our new feature, at the Starter Kitchen roommate’s request: Freezes Beautifully!
I’m a busy woman. I work full time, commute two hours every day, write this blog, freelance part-time, and go to the gym most evenings. Cooking a healthy meal at the end of those weekdays? Not going to happen.
Making the transition from cooking for my family in high school, to cooking for myself and my ex-SO, to cooking for just myself has been…interesting. Recipes aren’t designed for one, and neither are packaged foods.
The solution is FREEZING. Every week I pick two or three recipes, cook up the parts that will freeze well, separate into servings in small Glad-ware containers, and stick them in the freezer. Giving yourself a few options means you won’t get bored, and keeping the freezer stocked means you won’t have to ruin a healthy day by ordering greasy take-out when you come home starving and exhausted.
What freezes well? Most veggies, cheeses, and cooked meats make great freezer foods. Exceptions: lettuce, cucumber, celery and cabbage.
Some foods don’t fare as well when frozen and thawed and become soft, mealy, or mushy, such as pasta, white rice, and potatoes.
The Recipe:
Penne a la Vodka was always a “special occasion” dish in my house when I was growing up, but when I started making it myself I discovered that it was simple to make and the recipe was easy to slim down (my aunt’s version had over two times the fat of the one below). The recipe can also be doubled (or even tripled) if you have a big enough pot. The sauce will freeze perfectly or will stay good in the fridge for up to a week. Cook and store your pasta separately, and only cook what you’ll be eating in one meal.
Tools:
- Large pot or skillet (you will want the larger pot if you are doubling or tripling the recipe)
- Ladle
- Sharp knife
- Can opener
- Cutting board
Already in Your Starter Kitchen:
- Onions
- Olive oil
- Penne (whole wheat or white)
- Grated or shredded Parmesan cheese
- Crushed red pepper
- Garlic (optional)
- Vodka (optional)
Shopping List:
- Two cans diced tomatoes
- 1/2 cup low fat cream (you can substitute fat-free half & half or regular cream)
- Frozen peas
- Basil (optional)
Steps:
- Coarsely dice one large onion. Don’t worry about getting uniform dice; the onions turn sweet while cooking, so chunks are fine.
- Peel two cloves of garlic and cut into thin slices. Feel free to omit garlic or, if you’re a garlic lover like me, add in a few extra cloves. (optional)
- Finely chop basil. (optional)
- Pre-heat your pot or skillet for one minute, then add one tablespoon olive oil.
- Add onions and garlic. Cook for 2-3 minutes, stirring, until onion is soft, but not burnt.
- Add two cans diced tomatoes and heat until boiling.
- Add 1/2 cup vodka and heat until boiling. (optional)
- You’ll want to start boiling your water for pasta now. Cook pasta according to the packaging instructions.
- Add 1 cup frozen peas, basil, 1/2 teaspoon crushed red pepper, and 3/4 cup cream.
- Let the sauce come back to a simmer (light boil) and cook for ten minutes, stirring occasionally.
- Serve your sauce over pasta and sprinkle with Parmesan cheese.
What’s a serving? The slimmed-down version of this sauce (low-fat cream and no vodka) is mostly veggies, so I split this recipe into two servings. When I make this on the weekend for freezing, I usually double the recipe and divide it into four Glad-ware containers. It’s a lot of sauce, but not too many calories or too much fat. Served over whole-wheat pasta, this is a great healthy comfort-food option.
Have a question about this recipe or freezing foods? Ask the Starter Kitchen by e-mail or in the comments section.
Filed under: Entertaining, Freezes Beautifully, Make-ahead, Recipes, Single in the Kitchen | Tagged: freezing, Recipes, vodka sauce | Leave a comment »