With one storm behind us and more to come in the next few months — not to mention the prospect of incoming visitors for the holidays — wouldn't this be the right time to fill your freezer with more than casseroles and ice bags? Here's a heaping helping of make-ahead dishes.
Makes about 3 1/2 cups (4 servings)
Tart-sweet with a hint of dill, this side dish would work alongside roasted fish or add color to a holiday table.
MAKE AHEAD: The cooled rice can be frozen in a freezer-safe resealable plastic food storage bag for up to 1 month. To reheat, transfer to a microwave-safe bowl; sprinkle with water and cover with plastic wrap. Reheat on LOW for 20-second intervals until the rice is partially steaming. Uncover and fluff with a fork.
Adapted from "Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook," by Liana Krissoff (Stewart, Tabori & Chang, 2012).
8 ounces fresh cranberries
2 tablespoons honey
2 tablespoons sugar, or more to taste
Freshly ground black pepper
A few fronds dill
3 cups cooked long-grain brown rice
Grate the orange peel to yield 1 teaspoon, then cut several very thin strips of peel (no pith) and reserve for finishing the dish. Squeeze 3 tablespoons of juice from the orange directly into a large saucepan.
Add the grated zest, cranberries, honey, sugar and a pinch each of salt and pepper to the saucepan and heat over medium heat. Cook for 5 to 7 minutes, stirring often, until all the cranberries have burst and the mixture has thickened. Taste, and add sugar as needed; it should be a little tart.
Finely chop the dill to yield 2 teaspoons.
Gently stir in the cooked rice and dill, cooking until just heated through. Garnish with strips of orange peel. Serve hot, or remove from the heat and cool to room temperature, then store according to the MAKE AHEAD directions, above.
NUTRITION Per serving: 250 calories, 4 g protein, 57 g carbohydrates, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 70 mg sodium, 5 g dietary fiber, 19 g sugar
Beef and Guinness Stew
Makes about 10 cups (8 servings)
The meat is meltingly tender, the broth has hints of caraway and stout. With parsnips, carrots and turnips in the mix, you won't miss the usual potatoes.
To make sure you have enough lean meat for the stew, buy a larger piece than you need. For this recipe, we bought a 3.27-pound boneless chuck roast, trimmed it of all visible fat, then cut it into 1-inch cubes. The yield was slightly more than 2 1/2 pounds. Serve with warm brown bread.
MAKE AHEAD: Freeze the cooled stew in 1- or 2-serving portions for up to 3 months. Defrost in the refrigerator during the day; reheat in a saucepan over medium-low heat until warmed through. Adapted from "The New Way to Cook Light" (Oxmoor House, 2012).
1/4 cup flour
1 teaspoon salt, plus more as needed
2 to 2 1/2 pounds cubed boneless chuck (see headnote)
3 tablespoons canola oil
3 medium-to-large onions, chopped (5 cups)
1 tablespoon tomato paste
4 cups no-salt-added beef broth
12 ounces Guinness Stout
1 tablespoon dried currants (may substitute dark raisins)
1 teaspoon caraway seed
1/2 teaspoon freshly ground black pepper, plus more as needed
2 or 3 medium carrots (5 ounces total), peeled and roll-cut (1 1/2 cups; see NOTE)
About 3 parsnips (5 or 6 ounces total), peeled and roll-cut into 1/2-inch thick pieces (1 1/2 cups)
1 (8-ounce) turnip, peeled and cut into 1/2-inch cubes (1 1/2 cups)
2 tablespoons chopped flat-leaf parsley, for garnish
Combine the flour, salt and meat in a large resealable plastic food storage bag. Seal and shake to coat evenly.
Heat a Dutch oven or large, heavy-bottomed pot over medium-high heat. Add half the oil and swirl to coat the bottom. Add half the meat, shaking off any excess flour back into the bag. Cook for several minutes, until the meat is browned on all sides but not cooked through, turning it as needed. Use a slotted spoon to transfer the cubes to a bowl; repeat with the remaining oil and meat. Discard any excess flour.
Use a wooden spoon to dislodge any browned bits on the bottom of the pot, then add the onions and stir to coat. Cook for about 5 minutes or until just softened, then clear a spot at the center of the pot and add the tomato paste. Cook for a few minutes, until the tomato paste is fragrant. Stir in the broth and beer.
Return all the meat to the pot, along with the dried currants, caraway seed and pepper. Bring to a boil, then reduce the heat to medium-low, cover and cook for 1 hour, stirring occasionally.
Uncover and increase the heat to medium-high; once the mixture comes to a boil, cook for 50 minutes, stirring occasionally. Add the carrots, parsnips and turnip; reduce the heat to medium-low, cover and cook for 30 minutes, stirring occasionally.
Uncover and increase the heat to medium-high; once the stew comes to a boil, cook for 10 minutes or until the vegetables are tender. Taste, and season with salt and pepper as needed.
Sprinkle with parsley just before serving.
NOTE: To produce roll-cut pieces on linear vegetables such as carrots and parsnips, make a cut on the diagonal, then rotate a quarter-turn before you make the next cut.
NUTRITION Per serving: 360 calories, 25 g protein, 22 g carbohydrates, 17 g fat, 5 g saturated fat, 75 mg cholesterol, 470 mg sodium, 4 g dietary fiber, 8 g sugar
Spicy Carrot, Tomato, Chorizo and Cilantro Soup
Spicy Carrot, Tomato, Chorizo and Cilantro Soup
Makes about 10 cups (8 to 10 servings)
Here's a soup that is bright and hearty, without being too heavy.
Serve with wedges of crusty bread.
MAKE AHEAD: Freeze the cooled soup flat, in quart-size freezer-safe resealable plastic food storage bags, for up to 3 months. To reheat, defrost in the refrigerator during the day or place in a large bowl of tepid water, then transfer to a saucepan over medium-low heat, stirring until heated through. Adapted from "The Foolproof Freezer Cookbook," by Ghillie James (Kyle, 2012).
1 tablespoon olive oil
1 medium red onion, finely chopped (1 cup)
8 ounces (2 links) fresh chorizo, casings removed
14 ounces carrots, peeled and cut into small chunks
14 ounces sweet potatoes, peeled and cut into very small chunks
3 ribs celery, trimmed and cut into small chunks
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon cumin seed
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
2 cups chopped fresh tomatoes
1 quart no-salt-added chicken broth
3 or 4 tablespoons chopped fresh cilantro
14 ounces canned no-salt-added chickpeas, drained
Freshly squeezed juice of 1 lime (1 or 2 tablespoons)
Freshly ground black pepper
Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium heat. Add the onion and chorizo, breaking the sausage into pieces as you drop it in. Cook for 5 minutes, stirring occasionally, then add the carrots, sweet potatoes and celery and cook for 10 minutes, stirring occasionally.
Add the crushed red pepper flakes (to taste), cumin seed, ground coriander and ground turmeric; cook for 2 minutes, then stir in the tomatoes and the broth. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and cook for 20 minutes or until the vegetables are just tender.
Transfer about four ladlefuls of the soup to a blender. Add half of the cilantro and half of the chickpeas. Remove the center knob of the blender lid to allow steam to escape and hold a clean kitchen towel over the opening. Puree until smooth, then pour the pureed soup back into the pot, adding the remaining cilantro and chickpeas and half of the lime juice. Stir to combine.
Season with salt and pepper to taste, adding the remaining lime juice as needed.
Serve hot, or cool completely and portion into freezer-safe resealable plastic food storage bags. Freeze flat.
NUTRITION Per serving (based on 10): 230 calories, 10 g protein, 23 g carbohydrates, 11 g fat, 4 g saturated fat, 30 mg cholesterol, 430 mg sodium, 5 g dietary fiber, 6 g sugar
Pork and Ricotta Meatballs
Makes 12 to 15 meatballs (4 or 5 servings)
Even defrosted and reheated, these meatballs are light and full of flavor. Use them atop pasta (with basil leaves and cheese as garnishes) or in long rolls, with a sauce or slaw.
MAKE AHEAD: Place the meatballs on a parchment-paper-lined baking sheet. Freeze until firm, then transfer the meatballs to a freezer-safe resealable plastic food storage bag. Freeze for up to 3 months. Defrost in the refrigerator during the day, then reheat on a baking sheet (tops brushed with a little olive oil) in a 325-degree oven until thoroughly heated through.
Adapted from Michael Symon's "Carnivore: 120 Recipes for Meat Lovers," by Michael Symon with Douglas Trattner (Clarkson Potter, 2012).
1/2 cup day-old bread, cubed
1/4 cup whole milk
1 1/2 pounds ground pork (20 percent fat)
1/2 cup whole-milk ricotta cheese
1 clove garlic, minced
1 medium shallot, minced
2 tablespoons chopped flat-leaf parsley
Finely grated zest of 1 lemon (1 to 2 teaspoons)
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
2 tablespoons olive oil
1/2 cup torn basil leaves, for garnish
1/4 cup freshly grated Parmigiano-Reggiano cheese, for garnish
Combine the bread and milk in a medium bowl, allowing time for the milk to be absorbed. Loosely squeeze the soaked bread, then transfer it to a mixing bowl.
Add the pork, ricotta, garlic, shallot, parsley, lemon zest, the ground coriander and cinnamon and the salt, then use your clean, damp hands to gently combine the mixture and form 12 to 15 meatballs of equal size (about 2 inches wide).
Place a wire rack inside a rimmed baking sheet.
Heat the oil a large nonstick skillet over medium-high heat until the oil shimmers. Add half of the meatballs and cook for 2 or 3 minutes per side until evenly browned, turning them as needed and making sure they are cooked through.
Transfer to the wire rack; repeat with the remaining meatballs. (You do not need to add more oil to the skillet.)
At this point, the meatballs can be served with basil and cheese on top. Or they can be thoroughly cooled, then stored according to the MAKE AHEAD directions, above.
NUTRITION Per serving (based on 5): 510 calories, 40 g protein, 3 g carbohydrates, 38 g fat, 13 g saturated fat, 145 mg cholesterol, 530 mg sodium, 0 g dietary fiber, 0 g sugar
- Local News
Local church welcomes new pastor
For one of Edmond’s newest pastors, faith and family intersect on a personal level.
Sam Powers, pastor at Edmond 1st United Methodist Church, 305 E. Hurd St., and his family arrived in mid-May and his first Sunday in the pulpit was the second one in June. He and his wife Sheryl Heaton Powers, have two children — Kyla will be an eighth-grader at Cheyenne Middle School and David will be a fifth-grader at John Ross Elementary.
Keith, 5 others to receive service awards
The 2014 Door-Opener Awards Gala dinner and silent auction Sept. 4, benefitting ASTEC Charter Schools, will recognize five outstanding Oklahomans and one Kansan for lifetime contributions made toward helping others in society maximize potential and achieve dreams.
Those selected to receive a Door-Opener Award at the Skirvin Hilton Hotel event include Dr. Harvey Dean, Pittsburg, Kan.; Toby Keith and Tricia Covel, Norman; Former Gov. George P. Nigh, Edmond; the late Dr. Ramona Paul, Edmond; and Natalie Shirley, Oklahoma City.
Anderson Properties continues to grow
Berkshire Hathaway HomeServices Anderson Properties recently announced the acquisition of Tulsa-based Prudential Alliance Realty, an eight-office, 150-agent brokerage operating in Tulsa and Oklahoma City and Edmond.
The transaction gives Anderson Properties, a full-service real estate agency a total of 38 offices and more than 600 agents.
Logan County pays off jail tax early, seeks new one
Logan County is paying off a sales tax ahead of schedule and needs a new one to be able to afford funding jail operation and maintenance, officials said.
Citizens vote on the county sales tax which is split for redistribution by state law. The tax is collected by the Oklahoma Tax Commission and redistributed back to the county as specified by voters.
In 2005, citizens passed a 10-year sales tax, scheduled to end next month, to fund the building, operation and maintenance of the county jail, which operates on a $1.3 million budget. Jail capacity is 188 without anyone in a holding cell or a temporary bunk. Thursday it was holding 130 inmates, said Logan County Chief Deputy Richard Stephens.
Local man relies on experience in July 4 emergency
Andy Billups just happened to have gained experience as a combat zone firefighter/medic while he was serving as a civilian contractor in Iraq.
The Edmond businessman just happened to have a friend with a place on Grand Lake where he has been viewing Independence Day fireworks for a number of years, and he just happened to be there July 4.
And he just happened to be relaxing on a hammock when he heard a some kids making a commotion.
Located two blocks east of Disney on State Highway 28 in the foothills of the Ozark Mountain Range in northeast Oklahoma, the 59,000-plus surface acre Grand Lake is known for its state parks, marinas, restaurants, motels and fishing.
5-year-old learns valuable lessons
It is never too soon to learn about giving and receiving. An Edmond 5-year-old recently learned about both.
Kendall Kingry will be entering kindergarten at Will Rogers Elementary this fall and she is already looking forward to November.
“I get to go to Disneyland in November,” Kendall said.
Edmond School District’s change orders anticipated
When building new schools and classrooms there may be additional costs, but when renovating older buildings those costs can more than double, according to a Edmond School District official.
“When remodeling, you have unknown and hidden costs and you need to include in your budgeted funds for the built-in items you can not see,” said Bret Towne, Edmond’s associate superintendent of general administration.
OC welcomes missionary, military families
For the ninth consecutive year Oklahoma Christian University will host missionary and military families returning to the United States at Global Reunion 2014.
The July 23-27 camp has doubled in size in the last two years with 150 participants from 43 countries on campus.
The camp is for children who are known as Third Culture Kids (TCKs) though parents are allowed to attend sessions as well. Directors Kent and Nancy Hartman, missionaries-in-residence at OC, give tools and resources to families that have lived outside the United States and are now seeking to reenter U.S. culture. The Hartmans spent more than 10 years as missionaries in Australia and were surprised by the challenges of reintegrating their family into America.
Planning Commission approves rezoning
The Edmond Planning Commission this week voted 4-0 in favor of rezoning from a single family district. Peter and Kimberly Roberts made the request to allow a planned unit development on the southeast corner of Jackson and Lincoln Avenue, said Bob Schiermeyer, city planner.
“They would like to have D-2 family (neighborhood commercial) zoning for duplexes, 14,000 square feet,” Schiermeyer said. “They can put four units on the property.”
Out of the stressful wreckage: Scholarships for car crash victims
After the dust has settled, the injuries have healed and there’s a replacement car in the driveway, victims of automobile accidents often still face an uphill battle trying to move on with their lives. According to psychologists, for some the fear never really goes away. It’s common enough that the National Institutes of Health gives physicians specific recommendations for patients exhibiting acute stress symptoms and PTSD after motor vehicle accidents. With more than 3 million injury accidents a year nationwide, the San Francisco Bay Area personal injury law firm Appel Law Firm LLP, sees their share of the aftermath — only they decided to do something about it.
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