Sofrito is a pasty mixture used to season many Latin dishes.
I don’t like to buy premixed seasoning. I usually mix desired ingredients into whatever dish I’m making. The up side is that I get fresh-tasting food. The down side is that if I’m not feeling up to cooking from scratch, I revert to substitutes. My substitute for sofrito is below.
Here’s my quick recipe for sofrito paste.
Cut the onions, peppers, tomatoes into fourths and break garlic into fourths. Put all of the ingredients in a blender. Blend until thoroughly mixed and pasty.
If the mixture becomes too thick to continue blending but doesn’t look thoroughly mixed, spoon it out into a glass bowl and continue to mix with a spoon or spatula.
The amount needed for different recipes varies greatly on the recipe and the serving size of the recipe.
You can store whatever you don’t use in a jar in the refrigerator or in a freezer bag and frozen.
*My sofrito confession: When I’m caught craving sofrito but I haven’t made any, I substitute chunky salsa** in my desired spiciness. While sofrito is usually pasty, I use chunky salsa because regular salsa is too watery. I’d rather have chunky than watery.
**Yes. I also make salsa and pico de gallo from scratch
I make this gnocchi soup recipe once a month or so; but definitely in the Fall and Winter. It’s super easy and tastes delicious! If you cook the vegetarian variation in a slow cooker, it should be ready in 30 minutes if you put it on high. This, like most of my recipes, this can be frozen and reheated.
* add other seasoning and ingredients to taste; I add salt and pepper
You will begin by pouring the cream of mushroom soup into the slow cooker. Then, fill the large soup can with water and pour it into the slow cooker twice. Stir the soup until it is consistent. Now, stir in the remaining ingredients. If you want this meal quickly, put the slow cooker on high; otherwise put it on low and let it simmer for hours. (If you use raw chicken , it will take several hours to cook.)
After the soup is cooked, I remove all except what I plan to eat that day from the baking dish and I let it cool in a bowl to prepare it for bagging. Bag the food in a freezer bag the sized bags needed to feed your household. Be sure to label the bag before you fill it with what it is and the date you are bagging it.
I made this stew yesterday. It's a great meal you can make ahead or make extra then freeze. I also use it in another recipe I'll share soon. If you are preparing this days before you want to eat it, put the pot or crock pot on low. If it's being prepared early on the day of, put the slow cooker on high.
First, you will need to make the stew base. Pour a small amount (about 2 cups) of water or broth into the crock pot. Whisk in the envelop of brown gravy into the pot. Then whisk in flour slowly until the mixture is slightly pasty. (gravy thickens naturally) Now pour in more water / broth until the pot is half full and mix. Dump the meat and vegetables into your slow cooker. Add water/ broth until the pot is full and stir.
Cook for at least a few hours. I remove all except what I plan to eat that day from the slow cooker and I let it cool in a bowl to prepare it for bagging. Bag the food in a freezer bag the sized bags needed to feed your household. Be sure to label the bag before you fill it with what it is and the date you are bagging it.
I mentioned frozen onions and peppers in my chili post. I freeze many foods that many people don't thinks of freezing. I hope this post helps you. I also did a video a couple years ago. I freeze
I make this chili and I freeze some and I also use it in another recipe I'll share soon. If you are preparing this days before you want to eat it, put the pot or slow cooker on warm. If it's being prepared early on the day of, put the slow cooker on low. If you plan to eat some within two hours, put the slow cooker on high.
• pack of chili seasoning
• can of tomato paste
• canned (or fresh) tomatoes
• onions and peppers
• canned beans (I use black, dark red, kidney)
• browned ground turkey/ ground beef/ caramel colored tofu
* add other seasoning and ingredients to taste
* you may like to substitute tomatoes and onions and peppers with salsa.
Dump all of the above ingredients into your slow cooker. and stir. You will want to add water. I put a little water in the cans so that I'm getting all of the ingredients out of the can as I'm adding water. Do not make the chili too watery.
After the chili has been cooking for at least a few hours, I remove all except what I plan to eat that day from the slow cooker and I let it cool in a bowl to prepare it for bagging. Bag the food in a freezer bag the sized bags needed to feed your household. Be sure to label the bag before you fill it with what it is and the date you are bagging it.
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