Im having tons of guests. Need easy side dishes to freeze!!

overthehill

Tue, Sep 30 2014, 7:39 pm

Hello to all. Im having tons of guests for Sukkos. Plus Bh I have my lovely family. Please can you guys post me kugels or side dish recipes or links to easy recipes that can be made and frozen in advance? The healthier and easier the better...but I wont be choosy. I have no time to look around this site. Please help a tired and sleep deprived Mommy who wants to keep her guests well fed!!
TIA

sbs

Tue, Sep 30 2014, 7:52 pm

cabbage and noodles

pastrami orzo

veggie lo mein

broccoli kugel

apple kugel I would freeze raw

assorted knishes with ready made pastry dough

any kind of rice

carrot muffins (with baby carrots, takes 1-2-3)

pumpkin muffins (using canned pumpkins)

sweet potato pie (you can use canned sweet potatoes)

farfel

doughless potato knishes

SingALong

Tue, Sep 30 2014, 8:31 pm

Sliced mushrooms in Pam (and maybe some wine) baked in oven 1/2 hour. Serve as a side slobe or sprinkled over knish/rice/mashed potato. I froze and reheated, was delicious. Same with sliced peppers.

Any Frozen veggies, (broccli, cauliflour, snap peas, mixed stir fry veggies, etc). can toss with Pam and spices and put into oven 1/2 hour-45 min before meal. I love broccli with garlic, sesame oil and sprinkle sesame seeds on top.

I'll also slice red onion, green and yellow squash unpeeled, and tomato, put all together in a pan, drizzle olive oil, crushed garlic and oregano. Don't know how well it freezes, but takes quick to make.

Dolly Welsh

Tue, Sep 30 2014, 9:32 pm

Do stuffed crepes freeze? The crepe maker is a nice gadget.

Why am I thinking about peanut butter and teriyaki sauce? With trail mix in it, then a little into the crepe.

I keep thinking about oatmeal. I will see what Quaker has to say.

Rutabaga

Wed, Oct 01 2014, 11:19 am

If you want veggie sides that freeze well, try these:

Chaya's Mushrooms

40 oz button mushrooms, quartered
2 large onions, diced
1/2 cup olive oil
2 tsp crushed garlic
3 Tblsp chopped parsley
Salt and pepper
Onion and garlic powder

Sautee the onion in the oil. Add mushrooms, garlic, and spices. Sautee for a long time (at least 45 min). Add the parsley at the end.

Ratatouille

2 Spanish onions
2 green peppers
2 medium eggplants
8 small zucchini
28 oz can diced plum tomatoes
1/4 cup brown sugar
Salt and pepper to taste

Sautee onions and peppers in lots of oil until soft. Add eggplant and zucchini and sautee for a few minutes. Add the rest of the ingredients and cook until tender and most of the liquid has evaporated (approximately 40 minutes).

This freezes well at this point. If you want to make a fancier side dish, add the following steps when making the ratatouille fresh or once it's defrosted.

Grease a 9x13 pan. Pour ratatouille in and smooth it out. Sprinkle on topping. Bake at 350 for 30 minutes.

Topping:

1 cup bread crumbs
1 stick margarine
2 cloves garlic, crushed
Ground almonds (or Parmesan cheese) to taste

Comments:
I usually double the ratatouille recipe and make half fresh with the topping and freeze the other half.
I never cook with margarine, so I use oil in the topping instead.
I taste the ratatouille as it's cooking and usually add more seasoning such as onion and garlic powder.