45. Freeze Ahead Fried Rice

Spectacularly tasty, genuinely simple, and a breeze to freeze. You can serve this sans meat or add in pork, chicken or shrimp for a main dish that's sure to please.

Ingredients:

3 tbs soy sauce
5 tsp rice vinegar
1 tbs sesame oil
1/4 tsp sugar
1/4 cup solid vegetable shortening or cooking oil
3/4 pound cooked pork, chicken or shrimp (optional)
1/2 cup frozen peas, thawed
2 large shiitake mushrooms, stems discarded and caps thinly sliced
1 carrot, cut into 1/3-inch dice
4 large eggs, lightly beaten
6 cups cold cooked Japanese short-grain rice
2 scallions, thinly sliced
Pinch of freshly ground pepper
Kosher salt to taste

Make-Ahead Preparation:

In a small bowl, stir the soy sauce with the rice vinegar, sesame oil and sugar.

Heat a very large skillet or wok. Add the shortening and let melt or the cooking oil. Add the diced meat (if using chicken, shrimp or pork) and stir-fry over high heat for 1 minute. Add the peas, shiitakes and carrots and stir-fry until tender. Add the eggs and scramble just until set.

Stir in the cooked rice, scallions, soy sauce mixture and pepper and stir-fry until the rice is hot. Remove from the heat and season with salt.

Spread flat on cookie sheet and allow to cool. Transfer into ziploc bags. Press them flat and make you get all of the excess air out of them before sealing. (By pressing them flat, they will freeze and heat more evenly and will be easier to stack in your freezer.)

Transfer to freezer and freeze for up to one month.

Last Minute Preparation:

Remove rice from freezer. Tap ziploc bags on the counter to begin to break up the rice. Put into microwave-safe baking dish or bowl and microwave 30 to 60 seconds or until heated through.

If rice seems dry, add a few tablespoons of chicken broth.

42. Make-Ahead Mashed Potatoes

You can make them healthy or indulgent, plain or fancy. But no matter what style you choose to make, these will be delicious fresh or out of the freezer.

Ingredients:

8 large Russet potatoes (approx. 5 lbs), peeled and cut into uniform sized chunks
8 tbs. (1 stick) butter at room temperature
1 to 2 cups milk
salt & pepper to taste

Make-Ahead Preparation:

In a large pot of boiling, salted water, cook the potatoes until they are fork tender. Drain.

Add the butter, salt & pepper and 1 cup of the milk. Mash the potatoes with a potato masher, adding the rest of the milk as needed. Continue to mash, adding milk/butter/salt & pepper until the desired taste and consistency

Allow potatoes to cool completely. Put into airtight containers or a covered baking dish and refrigerate for up to two days or freeze for up to two months.

Last Minute Preparation:

Allow potatoes to defrost overnight in the refrigerator. Bake in a preheated 350 degree oven for approximately 30 minutes or until heated through. Give them a stir about halfway through and add more milk for a lighter consistency.

Variations:

• Creamy and indulgent: Cut the milk down to 1/2 cup and add 1 cup sour cream and 6 oz of creamed cheese at room temperature.
• A hint of onion: Subsitute onion salt for the table salt and add in some snipped chives after mashing.
• Wasabi mashed: Add in 2 to 3 tablespoons wasabi powder.
• Cheesy mashed: Add in 1 cup shredded Cheddar cheese.
• Homestyle: Substitute 5 lbs red potatoes. Scrub them well and leave the skins on. Undermash slightly so there are still some discernable chunks.
• Healthy: Substitute 4 tbs margarine for the butter. Use skim milk. Add in Molly McButter or Butter Buds to taste.

Goes well with:

• Not-just-for-Easter Slow-Cooked Ham

38. Make-Ahead Dirty Rice with Pork

This make-ahead homage to our New Orlean neighbors substitutes ground pork for the more authentic chicken giblets and sausage which makes it just a little bit healthier without sacrificing flavor.

Ingredients:

1 tbs. extra-virgin olive oil
1/2 lb. lean ground pork
1 large onion, finely chopped
1 tsp. minced garlic
1 large jalapeño, seeded and minced
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. cayenne pepper
2 cups basmati rice
3 cups chicken stock
1 tablespoon kosher salt
2 bay leaves
4 scallions, thinly sliced

Make-Ahead Preparation:

Heat the olive oil in a large saucepan over medium heat. Turn the heat to high and add the pork. Cook high heat, breaking up the meat as it cooks until cooked through, about 5 minutes.

Add the onion, garlic and jalapeño to the pan. Cook, stirring, until softened, about 5 minutes.

Add the coriander, cumin and cayenne and stir until fragrant, 30 seconds.

Add the rice and cook, stirring, until chalky white, about 3 minutes.

Add the stock, salt and bay leaves; bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, 15 to 20 minutes.

Remove from heat, fluff with a fork and allow rice to completely cool. Transfer rice to a covered baking pan and refrigerate up to 2 days.

Last-Minute Preparation:

Place baking pan in preheated 325 degree oven and cook until heated through. Again, fluff the rice with a fork. Stir in the scallions and serve.

Goes well with:

• Slow Cooker Barbecued Ribs