Freezer Cooking for my 82 yr old Dad – Part 6

Well, it's almost time for "Chicken and Sausage Jambalaya" by Southern Living Magazine

https://www.southernliving.com/recipes/chicken-and-sausage-jambalaya-recipe

Final boil, then simmer and supper will be on the table!

I mentioned in an earlier reply to a comment that this was supposed to be a "light" cooking session for Dad's needs. But then he decided he needed meatloaf. Dad informed me last night, after he ate his snack, that he is now out of his (savoury) tarts. So, off I traipsed to the grocery store this morning. I made him a batch of "Ham & Cheese Quiche" and a batch of Mushroom Tarts. I've included a picture (Photo 3) of how I freeze them.

HAM & CHEESE QUICHE TARTS

2 cans "flakes of ham"

200-300g shredded cheese

4 eggs

2 cups/500ml whipping cream (35%)

1 tsp/5ml salt

2 pinch nutmeg

2 tsp/10ml sugar

2 pinch pepper

30 frozen 3-inch tartlets

PROCEDURE

PAY ATTENTION to the timings and the temperatures!!!!

1. Pre-heat oven to 400F/204C. Place tarts on 2 cookie sheets. Mash ham, or blitz in food processor. You want a paste, not chunks. Shred cheese. Try mixing up different cheeses. Our favourite is Mozzarella, Edam and Monterey Jack.

2. Place one scant teaspoon per tart. Do all of the tarts at once. You may need to "steal" some from earlier ones to finish off the 30 tarts.

3. Add a good pinch of cheese to each tart. Lightly press down.

4. Mix remaining ingredients together. Do NOT overblend. A light foam is okay, but getting to a "whipped cream" is not. Add, approximately, 1 Tablespoon of this mixture to each tart. The tart should be "filled" to just below the edge. There may be some liquid left.

5. BAKE at 400F/204C for 10 minutes. REDUCE heat to 350F/177C and bake for a further 10 minutes.

6. Remove tarts to wire racks or paper covered counter. Can be served hot. Try to remove foil liners.

To freeze: Cool completely. Place in airtight container with waxed paper between layers.

To reheat: Remove 6 tarts from foil liners, place on microwave safe dish, and heat on high for 90 seconds. NOTE: microwaves vary. It may take 2 or more minutes.
Or for the oven: place frozen tarts on cookie trays and bake for 20 minutes at 350F/177C.

MUSHROOM TARTS

1 pound/454g mushrooms, chopped fine

2 Tbsp/30ml butter

1 medium onion, diced

1/2 tsp/2.5ml salt

Black pepper to taste

1 dash nutmeg

1 tsp/5ml lemon juice

2 tsp/10ml flour

1/2 cup/125ml sour cream

1 tsp/5ml dill weed (optional)

30 frozen 3-inch tartlets

PROCEDURE

1. Place tarts on 2 cookie sheets. Preheat oven to 350F/177C.

2. Clean mushrooms and chop finely. Or use a food processor and blitz it until bits are about the size of Kosher salt crystals.

3. Heat butter in a skillet, add mushrooms and onions. Cook briskly, stirring constantly for about 4 minutes.

4. Add salt, pepper, nutmeg, lemon juice, and flour. Cook a further 2-3 minutes.

5. Remove from heat. Stir in sour cream and dill weed.

6. Put a scant 1Tbsp/15ml per tartlet.

7. Bake at 350F/177C for 20 minutes.

8. Remove to wire rack or paper covered counter top. To serve hot, carefully, remove foil liners and place on serving platter.

To freeze: Cool completely. Place in airtight container. Place waxed paper between layers.

To reheat: Remove 6 tarts from foil liners and place on a microwave plate. Heat on HIGH forn90 seconds. NOTE: microwaves vary!
For the oven: place tarts on cookie sheet ant Bake at 350F/177C for 15-20 minutes.

I hope everyone had a great day. I know I did. We'll see you tomorrow when we make our final freezer meal for Dad. Mum's Sausage, Bean, and Rice Casserole.