Hearty Stews – Simply Splendid Food

Freeze It Fresh ..Cook It Slow

❤️ Fall In Love ❤️ With Our Savory Stews ❤️

No time to cook? Start making your own ‘bulk’ freezer food. Healthy, low cost flavor town meals.

Winter Squash+Lentils +Collard Greens STEW

Butternut Squash/Lentil Freezer Stew Recipe

Servings: 6
Time: 3 hrs. slow cooker
Difficulty: easy
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Ingredients

▢ vegan + gluten-free ▢ 1 medium yellow onion chopped ▢ 4 large garlic cloves, minced ▢ 1 medium butternut squash, peeled, seeded and chopped (about 5 cups) ▢ 1 – 14 oz can light coconut milk ▢ 3 vine-ripe tomatoes ▢ 3 tablespoons tomato paste ▢ 1 cup dried red lentils, rinsed and drained ▢ 2 teaspoons ground turmeric ▢ 1 teaspoon ground cumin ▢ 1 teaspoon Ancho chilli powder ▢ 1/4 teaspoon cayenne pepper ▢ 1/4 teaspoon cinnamon ▢ 1 teaspoon sea salt ▢ 1/2 teaspoon ground black pepper, to taste ▢ 4 cups low-sodium vegetable broth ▢ 2 teaspoons apple cider vinegar ▢ 2 cups chopped collard greens (approx.) ▢ chopped cilantro and sliced green onions, for garnish ▢ cooked brown rice or quinoa (optional) Instructions Label a gallon-sized plastic freezer bag with the name of the recipe and use-by date (3 months from the day you prep). Add cooking instr. To your freezer bag, add onion, garlic, butternut squash, diced tomatoes, coconut milk, lentils, tomato paste, and spices. Remove as much air as possible from the freezer bag. Seal and place in your freezer for up to three months. When ready to eat, thaw overnight in the refrigerator, or in the morning by submerging the freezer bag in a bowl of warm water. Add freezer bag contents to the slow cooker along with 4 cups of vegetable broth. Top with lid and cook on high for 3 hrs or low for 6 hrs, or until lentils and butternut squash are soft,cooked Stir in apple cider vinegar and collard greens, stir, and let stew sit for a couple of minutes to allow the greens to cook. Portion stew into bowls and top each bowl with fresh cilantro and green onions before serving. You could also serve this stew over cooked brown rice or quinoa.</em>

How Long do Frozen Slow Cooker Meals Last?

These meals will last for 2-4 months in your freezer. They’re perfect to prep in advance for busy seasons of life, before having a baby or for family members wanting to incorporate healthy habits… really anytime and for anyone!

Healthy eating in a snap! Busy holiday season and you still want to eat healthy Make freezer chili. Add whatever you want in one gallon freezer bags. They are coming up with reusable freezer bags too. How good is that!

Healthy Tip: In a box or has a bar code – leave it on the shelf!(some veggies/tomatoes have bar codes -at your own discretion)

Why Do You Need Freezer Meals?

Don’t end up with freezer burn or your freezer could end up with a weird stench and we don’t want that!

When buying storage for meal prepping, check to see the guidelines for freezing and heating.

Here are some containers you should look into:
1. Glass containers with lids
2. Enther meal prep containers
3. Glass jars

Freezer Meals

No time to make dinner? You don’t feel like it? Take out is not your only solution. It is time for you to start making freezer meals! Think healthy eating?

Which Would You Pick?

Processed Shepherd’s Pie <—>Homemade “Freezer” Shepherd’s Pie

There is a big difference between freezer meals and store-bought frozen meals. Freezer meals are made by you, so you get to choose exactly what kind of healthy foods and ingredients you put into the recipe. Store-bought frozen meals can be very processed and do not have a huge nutritional value. Your own freezer food gives you complete potion control and foods you love.

FREEZER MEAL BENEFITS

Meal-prepped freezer meals are going to be a healthier alternative to the store bought processed freezer meals. By creating your own freezer meals you will know exactly what foods you are eating and you will know that it isn’t processed food. Plus, at the grocery store you can buy fresh produce to use in the meals you make at home.

2. Ultimately, you will spend less money because you will be making meals in bulk with the food you buy at the grocery store. YOU will less likely grab takeout as often.

3. Homemade freezer meals are a great option when you are having guests over. If you want to heat up the primary entrée you have in your freezer. Spend time preparing other parts of the meal, like sides, appetizers or desserts. Meals in your freezer that are already made is an easy way to reheat food and have a delicious meal ready to eat in no time!

4. Freezing food that you have meal prepped is a great way to keep food fresh for longer. The shelf-life of food increases when it is stored in the freezer, so you will have delicious meals ready to heat up that can be stored longer in the freezer than it can in the fridge or pantry.

FREEZER MEAL PREPARATION

Making more than one serving is an amazing way have a meal ready now and many meals ready to enjoy in the future. HEAT🔥 AND SERVE 🍲: Having a big batch of a meal in your freezer is a great option

Prepare a ton of different meals and store them into serving size freezer containers. As much as your freezer can hold.

FREEZER MEAL TIPS

IMPORTANT Bacteria in the food before freezing will begin to multiply if you thaw frozen food in hot water.

Some recipes are better to freeze than others.

Let hot food cool down a little before freezing it.

Thaw foods in the fridge, under cool water or on a defrost setting in the microwave.

<–Sweet Potato Shepherds Pie

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A CLASSIC HUNGARIAN dish that combines tender chunks of veal in a rich, complex and aromatic paprika-cream sauce

Hungarian Paprika

A PERFECT WINTER DISH! It multiplies well for entertaining and is always a winner! Hungarian Veal paprikas is a stew. Do not mix it up with Hungarian goulash ( gulyás ). Which is a soup. You will sometimes see Porkolt written, which is the proper Hungarian word for paprikas.
VEAL PAPRIKASH is another great dish you will want to add to your comfort food list. This recipe comes from my glamorous and clever neighbour, whose birthplace is Hungary. This ‘RECIPE’ hails from a ‘no recipe’ blend…. like many talented chefs! The ingredients are exactly the way that mother made it – back home in Hungary! Larger quantities are easy to make, when hosting a dinner party. Always a big hit with friends and family. The flavour satisfies many gourmands. My Hungarian neighbor is quite adamant about all the ingredients and the method. A traditional recipe at home in Hungary. A very popular ‘Heart Healthy’ dish!

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RECIPE
INGREDIENTS
2 tablespoons or more olive oil
2 cups diced onions
2 1/2 pounds veal shoulder cut into about one inch or bite sized pieces
2 large tomatoes, cut into quarters
3 tablespoons Hungarian sweet paprika
3 cloves garlic
2 heaping tablespoons caraway seeds (dissolves in the dish)
1 large or 2 small red peppers, cut into chunks
Salt and pepper to taste

OPTIONAL: A splash of wine. (Wine tenderizes the meat)

INSTRUCTIONS
1. In a heavy cast iron pot place onions and olive oil. Add more olive oil if necessary so that the onions are covered. Cook over medium heat until the onions are soft, stirring occasionally, about 10 minutes.
2. Add the veal and cook for another 5 minutes.
3. Add the other ingredients; tomatoes, paprika, caraway seeds, garlic, and red pepper. Add salt and pepper to taste. Cover and simmer for one hour checking occasionally to make sure it is not boiling. If it is too watery, simmer uncovered for about 15 minutes.
Aromatic, “Health Smart” sauce that is incredibly smooth.

OPTIONAL cooking method : Use an enamelled cast iron pot ( with lid on ) in the oven for large quantities. Mix all the ingredients ln top of the stove. Then place in the oven. Set oven temperature to 350F Check after 1/2 hour. Cook for another 1/2 hour. Ready to plate. Hint: All ovens are different. Adjust accordingly.

Simply Splendid Comfort Food

Serves 8-10. Leftovers are stored in the fridge or freezer or given to friends. A tasty to take home!
PAPRIKA comes loaded with vitamin A and carotenoids along with vitamin E, iron and lutein. Vitamin A aids in night vision. Carotenoids gives paprika its deep red color plus preventing harmful light rays from damaging the eye tissues. Paprika pairs well with humus (chick peas), carrots, butternut squash and pumpkin soup. Caraway, also known as meridian fennel, or Persian cumin is common in European cooking for breads, cakes and added to pork roast (Germany, Austria and Hungary) and in Moroccan dishes. The flavor is nutty and bittersweet.

FOOD TIP: Use paprika as a salt substitute. You can add paprika to “HOT” roasted potatoes and vegetables, right out of the oven. FUN STORY: I got this idea from a seaside shanty. Hot, curly fries with salt and paprika came out of the kitchen! The “chef” added it for you. (without me asking for paprika) Actually, they were amazing! (If you let the fries cool, even a little bit and add the paprika later ~ it was not the same taste). Oven veggies: add the paprika the last 5 minutes of baking, before you take them out of the oven to heighten the flavour. Do the same with roast chicken, scallops and more. CARAWAY seed comes from the parsley family. Grind it up and add it to your family’s coleslaw or potato salad and falafel (add very little ~ to taste). Caraway spice is a storehouse of minerals, attacking free radicals in you body.