Longtime readers will know that I have written extensively about freezer cooking here at LifeasMOM. It’s become a way of life lately as I develop and test recipes every day in preparation for The Cookbook. The more I talk with people, the more I am amazed at all the different approaches there are to filling your freezer with homemade convenience foods.
Certainly, there are some things that are better made fresh. But, there’s a wealth of foods that do just fine in cold storage.
Pop through these past posts to be inspired:
- What Can You Freeze?
- Freezer Cooking Recipes You Can Count On
- Choosing Foods for a Freezer Cooking Plan
It’s quite easy to search the web and find recipes for freezer cooking. However, it has always presented me with the challenge of finding recipes that my family enjoys. Often I find an ingredient that I know isn’t going to fly and I need to come up with an alternative or bypass the recipe altogether.
Make Your Own Cream Soup for Cooking
Cream soups would be one such ingredient. While there are one or two recipes when it can fly under the radar, my husband’s taste buds send out an alarm signal if the flavor is too obvious. Poor man was fed canned cream soups as a main dish when he was a child and he was scarred for life. The tinny flavor shines through just a wee much.
Taste preferences aside, canned cream soups are often full of additives or are too expensive to make them cost effective for freezer cooking.
Instead, you can make a homemade alternative. Back in the day, our foremothers made their own white sauces to put in casseroles. You can, too!
Recipe: Homemade Cream of Celery Soup
- 1/4 cup butter
- 1/4 cup flour
- 1/2 cup milk
- 1 1/2 cups chicken broth
- 2 Tablespoons Parmesan cheese
- 1/4 cup chopped celery or 1 Tablespoon dried celery flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a saucepot over medium heat, melt the butter. Stir in the flour and cook until the mixture bubbles.
- Whisk in the milk and the chicken broth, stirring constantly until the mixture thickens to a sauce consistency.
- Stir in the Parmesan cheese, celery flakes, salt and pepper.
- Use in your recipe or cool and store in an airtight container in the freezer until ready to use.
Number of servings (yield): Makes 2 cups
Share YOUR favorite freezer friendly recipe with us!
Curious about freezer cooking? Consider purchasing my cookbook, Not Your Mother’s Make-Ahead and Freeze Cookbook from Amazon, Barnes and Noble, or your local bookstore. It’s chock full with over 200 freezer-friendly recipes, planning pages, shopping lists, cooking plans, and basic and advanced how-to’s to making freezer cooking work for any home, family, and lifestyle.