Vegetable OAMC Plan

The Vegetable OAMC Plan

Meals:
Tortilla Soup with Rolls
Brown Sugar Carrots – 2 side dishes
Dijon Carrots – 3 side dishes
Rice – 8 side dishes
Baked Potato Soups with rolls
Rolls – 8 side dishes
Broccoli – 3 side dishes
Dill Potatoes – 5 side dishes
French Fries – 5 side dishes
Mashed Potatoes – 5 side dishes
Twice Baked Potatoes – 1 side dish
Cauliflower – 3 side dishes
Garlic Bread – 5 side dishes

Master Ingredient List:

15 cans or 29 c. chicken broth
3 onions, chopped
1 ½ c. frozen corn
2 T. chopped cilantro
3 t. hot pepper sauce
chili powder
1 c. shredded cheddar cheese
3 flour tortillas
5 lbs carrots, peeled and sliced
2 T. butter + 3 ½ (56 T) cup butter, room temperature + 2/3 cup butter + 20 T butter + 10 T butter + 4 cups of butter or margarine
1 c. brown sugar
9 cans of Mexian Style chopped tomatoes
salt
garlic powder
8 c. uncooked rice
flour
8-12 strips bacon, cooked
2 cups sour cream
8 oz. cheddar cheese, shredded
pepper
½ c. minced cilantro
7 c. milk (110 degrees F.) + 2 c.
2 ¾ cup granulated sugar
14 eggs, room temperature and lightly beaten
28 c. bread flour
21 t. instant yeast
12 large stalks of broccoli
42 lbs potatoes + 12 baking potatoes
dried dill
1 ¼ t. dried rosemary
6 c. shredded paremesan cheese
olive oil
2 heads cauliflower
1 ½ c plain yogurt
¾ c shredded sharp cheddar cheese
skim milk
3 tsp kosher salt
½ t. pepper
garlic salt
4 loaves of French bread – or make your own
8 cloves of garlic, crushed
1 ½ t. grated orange peel
Dijon Mustard
1 ½ t. ground ginger




Dishes Needed:
15 storage containers – 1 for tortilla soup, 2 for brown sugar carrots, 3 for Dijon carrots, 8 for rice, 1 for baked potato soup

Processes:

Rolls – We are making 7 batches of rolls. Every time you take dough out of the bread maker, add the next batch in. Place all ingredients (in order given) in bread pan of your bread machine. 1 cup milk (110 degrees F.), 1/2 cup butter, room temperature, 1/4 cup granulated sugar, 2 eggs, room temperature and lightly beaten, 3/4 teaspoon salt, 4 cups bread flour, 3 teaspoons instant yeast. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (I use a non-stick cooking spray. Form dough into an oval, cover with plastic wrap, and let rest for 10 minutes. After resting, shape the dough as desired (see Types of Rolls below). For 13 large rolls - weigh dough into 3-ounce pieces.
Shape pieces of dough into balls and freeze shaped dinner rolls on a cookie sheet, and once frozen transfer to a plastic bag. This way you can bake up just the quantity you desire for dinner and not the entire batch. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen rolls out of the freezer 3 to 4 hours before planning to bake. I just put the frozen rolls (container and rolls) on my counter (not in the refrigerator) and let thaw and rise.

Tortilla Soup – Heat oven to 350. In a soup pot heat ½ c. chicken broth. Add 1 ½ c. chopped onions and 2 cloves of garlic, crushed, and simmer, covered for 5 min. Add 1 ½ c. frozen corn, and 1 can of Mexican style chopped tomatoes and 4 c. of chicken broth; bring to a boil. Reduce heat and simmer for 20 to 25 minutes. Add 2 T. chopped cilantro, 3 t. hot pepper sauce, and 3 t. chili powder to soup. Cut each tortilla into 8 strips. Spray lightly with cookin spray and bake for 8 minutes until golden. Remove and cool. Transfer soup to a storage container and Freeze. Also Freeze tortilla strips and 1 c. shredded cheddar cheese. To eat, reheat soup in a sauce pan on the stove. Serve with tortilla strips and cheese sprinkled on top.

Brown Sugar Carrots – Heat 1 inch water to boiling in large saucepan. Adding 1 lb of carrots at a time, heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp tender; drain and set aside. Repeat with all 5 lbs of carrots. Reserve 3 lbs for Dijon carrots. In saucepan, combine 1/3 c. brown sugar, 2 T. butter, ½ t. salt, ½ t. grated orange peel stirring constantly untly bubbly. Stir in 1 lb of carrots. Cook over low heat about 5 minutes, stirring occasionally until carrots are glazed and hot. Transfer to a storage container and freeze. Repeat once more to have to side dishes of carrots. To eat, defrost in refrigerator and reheat on stove.

Dijon Carrots – Melt 3 T. butter in a sauce pan. Add 2T brown sugar, 1 T Dijon mustard, ½ t. ground ginger, and ¼ t. salt. Cook and stir over medium heat until sugar is dissolved. Place one lb of carrots in a storage container. Pour sauce over carrots, stirring to coat. Freeze. Repeat twice more for 3 side dishes. To eat, defrost in fridge and reheat on stove.

Rice – In a saucepan, sauté 2 c. rice in 1/3 c. oil until golden. During the last 2 or 3 min. add 1 c. chopped onions. In a blender, combine 2 cans or 4 c. chicken broth and 2 cans of Mexican style chopped tomatoes and 1 t. garlic powder. Process until of uniform consistency. Pour liquid carefully into rice. Bring to a boil over med. High heat. Reduce heat, cover and cook 20 -25 minutes until liquid is absorbed. Divide into 2 parts, transfer into storage containers and freeze. Repeat 4 times, totaling 8 rice side dishes. To eat, defrost in fridge, and reheat on stove.

Baked Potato Soup - Bake 2lbs potatoes until soft, then peel. Mash or cube the potatoes depending on the desired consistency for the soup. In a large soup pot, combine butter and flour to make a roux. Cook for 1 minute, then slowly whisk in the liquids. Add salt and pepper, potatoes, cooked bacon, and 2 c. shredded cheddar cheese. At the last minute, stir in 1 c. sour cream. Season to taste with salt and pepper before serving. Transfer to storage container and freeze. Defrost in fridge. Soup will be thick. Reheat on stove, add milk to thin as desired.

Broccoli – Heat a pot of water to boiling. Cut broccoli into florets and drop into boiling water for 30 seconds. Remove with a slotted spoon and pat dry. In thirds, transfer to zip closing bags and freeze. To reheat, microwave in bag for 2 to 3 minutes or heat on stove in sauce pan in 1 inch of water.

Cauliflower – Heat a pot of water to boiling. Cut cauliflower into florets and drop into boiling water for 30 seconds. Remove with a slotted spoon and pat dry. In thirds, transfer to zip closing bags and freeze. To reheat, microwave in bag for 2 to 3 minutes or heat on stove in sauce pan in 1 inch of water.

Dilled Potatoes – Wash and dice 2 lbs of potatoes into bite size chunks. Place in a casserole dish. Slice 4 T. of butter into small pieces and place on top of potatoes. Top with 2 T. dried dill. Stir to coat. Cook in a 350 oven for 20 min. Cool and freeze. To reheat, defrost in a fridge then cook in a 400 oven for 30 minutes. We are making 5 of this side dish, so repeat 5 times.

French Fries – Peel 10 lbs of potatoes and cut in to french fries or steak wedges. Shake the raw french fries in a little olive oil and seasoning salt, (this is easy in a big plastic bag) then bake till just browned, cool. "Flash freeze" (set on the cookie sheet they are baked on in the freezer until they are frozen solid). Scoop them off with a spatula and store in 5 quart ice cream buckets or zippered plastic baggies, pressing out extra air. Shake out only what you need for reheating. To eat, fully preheat your oven to 475 degrees. To heat them up, spread frozen potatoes apart on a cookie sheet in a single layer, bake in a preheated 475 degree oven for about 15 minutes, they get crispy. For a very large amount, turn the oven to 425 degrees.

Mashed Potatoes – Peel 10 lbs of potatoes. Bring a large pot of water to boil on the stove. Be sure not to over fill, as we will be adding potatoes and bringing the water level up. Once boiling, add half the potatoes. Reduce heat and cover and simmer 20 to 30 minutes or until potatoes are tender. Drain. Shake pan with potatoes over low heat to dry. This will help the mashed potatoes be fluffier. Mash potatoes in pan until no lumps remain. Add 1 ¼ c. chicken broth in small amounts, mashing after each addition. Add 2/3 c. olive oil, 2/3 t. rosemary, 1 ¼ t. salt and 2 ½ c. parmesan cheese. Mash vigorously until potatoes are light and fluffy. Cover and let stand 4 minutes. Transfer to a muffin pan. Fill each cavitiy with mashed potatoes. Freeze. Transfer to a zip closing bag. Repeat with other half of potatoes. To eat, defrost in fridge, and reheat on stove or in oven.

Twice Baked Potatoes - Bake the 12 baking potatoes in the microwave for 6 to 10 minutes or until soft. Cut each potato in half lengthwise. Scoop pulp out of each half, leaving a shell of skin and some potato. Mash the pulp with a potato masher. Add 1 c. sour cream, ½ t. garlic salt, ¼ t. pepper, 1 c. shredded parmesan cheese. Spoon mixture back into potato shells. Place on a cookie sheet and freeze. Transfer to a zip closing bag. To eat, place on a cookie sheet and cook in a 425 oven for 25 to 30 minutes or until hot.

Garlic Bread - Take 4 loaves of french bread, and make cuts every one inch down the loaf, not cutting quite through the bottom. Soften one cup of butter or margarine and mix with two crushed cloves of garlic for each loaf. Spread evenly between the slices. Wrap in aluminum foil, then wrap in a large freezer bag. To eat, remove from freezer and remove plastic wrap. Place in oven preheated to 350 degrees for 15 minutes. Open the foil wrapper to allow steam to vent, increase oven temperature to 450 degrees and heat for another 10 minutes. Serve.