Rachel Adams

Once a month cooking or OAMC is where you have your menu set and you pretty much prep cook everything, cool then freeze. You thaw what you made and then bam bake, broil, and crock pot cook the meal and all the hard work is done!

Now I just got into this and I must say for just doing 2 weeks I had all but 2 meals done. It took a couple of hours (like 4) to chop, mince, stir, pour and more. Once I had my stuff done I just followed the recipe and now almost my entire menu is made and ready to be thawed out and baked, broiled or what have you.

I am wanting to do a whole month work the meals to see how much money I would be saving besides having to buy all the freezer containers and such. But if it's worth it just imagine all the food that can premake ahead of time from all my favorite cookbooks (granted it's only GBP so far ) that can do this with.

The main rule to understand is what doesn't freeze well and plan to keep those items in the pantry or fridge until you are actually cooking the meal. There are many resources on the web so I will hook you all up with some links to help get you started! I can't leave you all in the dark like that...that would be mean.

http://www.food.com/bb/viewtopic.zsp?t=222392 this site gives a really good break down on OAMC
http://www.once-a-monthcooking.com/ this is the official OAMC site
http://www.dinnersinthefreezer.com/ this site give OAMC recipes and more
http://tipnut.com/once-a-month-cooking-buncha-links/  - This site is the best there is a bunch of links to check out
Rachel Adams
                                          Oh so good, wish I had some icecream

What can I say I was craving apple pie and had some apples that needed to be used up so what did I do...thats right go through my goose berry patch cookbooks and found this recipe in the Farmhouse Kitchen cook book....YEAHHHH I did have to use the pie crust recipe from the Pinch of this A Dash of That.

GooseBerry Patch Cook Book: FarmHouse Kitchen
Page: 213

2/3 C. + 2 Tbsp. all-purpose flour divided  1/2 C. brown sugar, packed
1/3 C. butter   6 C. tart cooing apples, cored, peeled and thinly sliced  1 Tbsp. lemon juice
3/4 C. sugar  1 tsp. cinnamon  9-in. pie crust

For crumb topping: combine 2/3 C. flour , brown sugar in med. bowl. Cut in butter with a pastry blender or 2 knives until mixture is the consistency of corse corn meal; chill. Place apple slices in a lrg. bowl; sprinkle with lemon juice and set aside. Combine remaining flour, sugar and cinnamon; mix well and toss lightly with apples. Turn apple mixture into unbaked crust, spreading evenly. Cover with chilled topping. Bake at 400 degrees for 40-45 min. until apples are tender. Makes 6-8 servings.

Stars: Bright Star