What is a Balaboosta?
Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.
I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate
Balaboostas.
What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.
The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.
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Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.
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RETURN TO MY MOST RECENT RECIPES
How to Freeze Soup...
- Allow the soup to cool.
- Portion approximately 2 full ladles per zip lock sandwich bag.
- Remove excess air from the bag as you seal it.
- Rinse the sealed bags under the tap if necessary.
- Lay these soup bags flat on a cookie sheet.
- Slide the pan into your freezer overnight.
- Next day remove the pan and put the individual serving bags into a larger gallon size freezer bag.
- Store frozen soup for months.
Enjoy a hot bowl of soup anytime, at a moments notice...- Break the frozen soup and put in microwave safe container or saucepan.
- Defrost and then heat.
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2 comments:
Thank you so very much for these instructions on how to freeze soup! Some women of our synagogue are making meals for a fellow congregant to help stock her freezer, and her family is gluten-free. My family is vegetarian. I was really at a loss to think of something both gluten-free AND vegetarian that freezes well until I realized there are many soups that fit the bill (including some favorites I never really realized before are already gluten-free without any modifications.)
I followed your directions and my baggies are in the freezer now. One thing I did that you don't specifically say is I transferred the soup from the soup pot to a shallow dish (I used a large casserole dish like for lasagna) to cool. I set the whole thing in a cold water bath in the sink to help it cool fast so I could safely get them bagged up quickly.
Juliet, Thank you so much for writing. I'm pleased that you followed my instructions to freeze your soup. After reviewing my text I must say, you are 100% correct. I did not mention allowing the soup to cool. I always allow the soup the cool. In fact, I refrigerate my soup and do the bagging and freezing the next day. Thanks to you I will add that information. It is nice to hear of acts of kindness taking place all over the country. You and your friends are to be commended. Thanks again for the feedback.
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