Saturday, February 13, 2010

The Cheese OAMC plan

Once a month cooking mini session! I don’t really have time to do a full 30 meal, 30 side dishes, 30 breakfasts 30 lunch session all at once, or even in a weekend. So I am doing stages. I have a baking plan, a breakfast plan, chicken plan, beef plan, bean plan, cheese plan and a veggie plan. It comes out to 60 meals, but I figure I can do this for one week every 2 months and still be way ahead of the game.

Cheese Raviolis with sauce and broccoli
Lasagna with salad
Stuffed Shells with sauce salad
Macaroni and Cheese for lunches or quick meals
Calzones salad

Master Ingredient List:

5 c. Flour
4 Eggs
Olive oil
5 ½ c. Mozzarella cheese – 22 oz.
2 ¾ c. Parmesan cheese
3 tubs of 15 oz. ricotta cheese
2 t. oregano
3 jars spaghetti sauce
12 lasagna noodles
20 – 25 jumbo shells
2 t. Italian seasoning
16 oz elbow noodles
2 med. Onions, chopped
2 ½ c. milk
6 c. shredded mozzarella cheese – 24 oz.
2 ½ teaspoons active dry yeast
4 med. Stalks of broccoli, chopped into small pieces
Garlic powder
½ cup shredded provolone cheese

Dishes Needed:
1 – 13 x 9 x 2 casserole pan


Calzones Part 1 - Place 1 1/3 cups warm water (110 degrees F/45 degrees C), 2 tablespoons olive oil, 2/3 teaspoon salt, 1/2 teaspoon dried oregano, 4 cups bread flour and 2 1/2 teaspoons active dry yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle. In a medium bowl, combine 2 c. mozzarella cheese and ½ c. parmesan cheese. We will come back to this later!

Raviolis Part 1 – Beat 3 eggs; add 3 c. flour and 1 ½ t. salt. Mix together. Use your hands to press into a firm ball of dough. If it is too moist and sticky, add more flour. Place ball of dough on a lightly floured surface and knead for 5 to 10 minutes until smooth. Cover with a towel and let rest for 10 -15 minutes. We will come back to this in a little bit!

Lasagna – In a med. Bowl, mix 1 tub of ricotta cheese, ½ c. parmesan cheese, 2 T. chopped parsley, and 1 ½ t. dried oregano. From 2 jars of spaghetti sauce, spread 2 c. in the bottom of an ungreased 13 x 9 x 2 pan. Top with 4 uncooked noodles; spread ½ of ricotta mixture over noodles. Spread with 2 c. pasta sauce and top with 4 noodles. Repeat with remainder of ricotta cheese, 2 c. pasta sauce, 4 noodles. Sprinkle with 2 c. mozzarella cheese, and spread with remaining pasta sauce. Sprinkle with ¼ c. parmesan cheese. Freeze. To eat, defrost in refrigerator. Cook in a 350 oven, covered, for 30 minutes. Uncover and bake 30 minutes longer or until hot in center. Let stand 15 minutes before cutting.

Raviolis Part 2 – Roll dough with the rolling pin on a lightly floured surface until paper thin. Dough should be used immediately to avoid drying out. Place the filling in small mounds about an inch apart on one HALF of the dough. Like so:

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With a basting brush, lightly brush water between each filling mound but not on it. The water is the glue to stick the pasta together. Fold the other half of the dough over the top of the filling side, pressing around each mound to seal the dough together. Cut into squares between the fillings. Place on wax paper and freeze. Once frozen, transfer to a zip lock bag. To eat, place frozen raviolis in boiling water and cook 3-5 minutes until done. Top with your favorite sauce.

Macaroni and Cheese – Cook macaroni according to package directions, but cook it lightly so it is slightly underdone. Meanwhile, in a large saucepan, cook onion in 4 T hot butter until tender but not brown. Stir in 4 T. flour and ¼ t. pepper. Add 5 c. milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Add 3 c. shredded cheddar cheese, stirring until melted. Stir in cooked noodles. Using muffin tins fill each cavity for single serve portions. Freeze. When frozen transfer to zip closing bags. To eat, place serving in a microwavable bowl and heat on high for 2 minutes or until heated through.

Stuffed Shells – Cook shells according to package directions, but cook it lightly so it is slightly underdone. In med. Bowl, combine 1 tub of ricotta cheese, ½ c. mozzarella cheese, 1 egg, ½ c. parmesan cheese, 1 t. salt, ¼ t. pepper, and 2 t. Italian seasoning. Fill shells with a heaping T. of cheese mixture. Place shells on a cookie sheet and Freeze. When frozen, transfer to a zip closing bag. Freeze ½ c. mozzarella cheese in a zip closing bag. To eat, spread some spaghetti sauce in bottom of a 9 x 13 baking dish. Place shells on sauce in dish. Pour remaining sauce over shells and top with frozen mozzarella cheese. Cover with foil and bake in a 350 oven for 30 minutes or until heated through.

Calzones Part 2 - Meanwhile, to make the filling, in a large skillet sauté the broccoli and garlic powder with the olive oil. Stir in the grated provolone cheese, grated Parmesan cheese, grated mozzarella cheese, and ricotta cheese. Once bread cycle has finished, remove dough from machine and roll into 8 inch circles. Spread filling on one half of the circle leaving a border around it for closing. With a basting brush, lightly brush water in the border. Close the calzone by folding the unfilled side on top of the filled side. Crimp the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Freeze. To eat, let calzones defrost on your counter for approx. 8 – 10 hours. The calzones will do a slow rise during this time. Brush tops lightly with olive oil. Bake in a preheated 500 degree F (260 degrees C) oven for 20 to 30 minutes, or until golden brown.

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