My thoughts on reheating soups and stews

I often make pots of soup or stew ahead of time, and put them in the freezer for later. That way, when I have a day where I don't really feel like cooking, my husband and I can still enjoy a hearty dinner without too much fuss.  Here are my thoughts on this topic:

1) Don't go overboard.  It's good to have a "stash" but there's no sense having more than you anticipate using in the next month or two.  It's better to have 3 or 4 things in the freezer and replenish as needed than to have so much stuff you'll never eat it all!

2) Clearly label each container that you put in the freezer as to contents and date.  I like to try to use things within 6 months time, just to play it safe.  It probably tastes better that way also.

3) When it's time to reheat on of your frozen entrees..try to be smart about refreshing the flavors of the dish.  For instance, if the item you are reheating was cooked with chicken broth...add a little chicken broth at the time of reheating.  You can also add some fresh herbs..preferably the same herbs that were used in cooking. For some dishes a drizzle of extra virgin olive oil is another nice added touch!

4) Some dishes lend themselves to the freezing/reheating process better than others.  Let experience tell you which of your recipes are good candidates and which are not!

Image source: Flickr

Navy Bean Soup With Ham

After having ham for Easter, I always save the bone with some of the ham still on it. Then when I am in the mood for a nice pot of soup...I am good to go.  I usually make a nice pot of split pea soup with ham...but sometimes, I am in the mood for navy bean soup!

Navy Bean Soup With Ham

serves 6-8

1 meaty ham bone

1/2 T. olive oil

2 small-medium onions, chopped

2 ribs celery(with leaves), chopped

2 medium carrots, chopped

1 small clove garlic, minced

10 cups water

1 bay leaf

1 lb dried navy beans

salt (to taste)

pepper (to taste)

Soak navy beans in some water overnight.  When ready to use, drain the water off and rinse the beans well.  

Place a dutch oven or heavy kettle on the stove and allow it to preheat while you chop the vegetables.

Add the olive oil to the pot, then add the celery, carrots and onion. Cook over medium heat until the

onions are translucent, then stir in the garlic and cook for another minute or so.  Add the water and the beans and bring to a boil, then reduce to a simmer until beans are cooked through most of the way (this takes about 45 minutes).

Add the ham bone, bay leaf, salt and pepper to the pot. Cook for another 45 minutes. Remove ham bone from pot and place it on a cutting board. Remove the meat from the bone. Discard the bone and return the ham to the soup pot and allow to cook a few more minutes, just to heat through.  Remove bay leaf and add more salt and pepper (to taste) just before serving.

WW points: 7 per serving

Beef Stew: A classic crowd pleaser!

Marietta's Beef Stew

Serves 4

Image source: Wikimedia

1 lb beef stew meat

1 T. arrowroot

2 T. Olive oil

1 onion, chopped

3 or 4 ribs celery, chopped

3 carrots, peeled and chopped

1 clove garlic, chopped

Salt & pepper

1/2 cup Marsala wine

1 T.Tomato paste

2 cups fat free beef broth

1 12 oz. can diced tomatoes

1 bay leaf

1 T. Worcestershire sauce

1 medium potato, washed, peeled, and cut into chunks

Preheat a Dutch oven over medium heat. Toss beef with arrowroot in a plastic

bag. Add 1 T. Oil to pan and brown the beef on all sides; remove from pot and

set aside. Add remaining oil to pot along with onion, celery and carrot. Cook

till softened, about 5 min. And then add salt and pepper to taste. Add garlic

and cook another minute.  Add wine to pan and allow alcohol to boil out, 

scraping brown bits as it cooks. Add tomato paste and mix with vegetables. 

Add tomatoes, beef broth,meat, bay leaf and Worcestershire sauce into pan. 

Bring to boil, then reduce to a simmer and cover pan. Allow to cook for about 40 minutes, stirring occasionally. Add potato chunks to pan and cook another 20 minutes, or till potatoes are fork tender.

8 WW points per serving