Gluten Free-zer Friday – Succotash

Head over to MJ’s for Freezer Food Friday.  She has a Marinara sauce today that is naturally gluten and dairy free!  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!

 

I am finally, slowly (oh, so painstakingly slowly) but surely getting a bit caught up on my work and life (oof!).  That means I should get the grocery list and instructions for last week’s freezer post up this weekend.  Yay!  Next week watch for part one of Once a Month Mom’s November Menu.

freezer-food-friday

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To Join in on Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.


This is a bright colorful side to pop out of the freezer.  It’s a northerner’s twist on it (no hominy or bacon, etc., sorry!).  You can also use this as an easy, colorful, made ahead side for Thanksgiving.

This is a TRIPLE batch (each batch makes about 8 servings for us).  I mix it up an put into 3 freezer bags for when I need it.  If you would like to use fresh corn and fresh shelled, baby lima beans from your garden, then cook them a bit after adding until cooked through.

 

Succotash

1/4 cup oil (I use olive)

3 cups diced onions

9 cups chopped carrots

1 1/2 cups diced red sweet pepper

1 1/2 cups gluten free chicken or veggie broth

6 cups frozen corn (30 ounce bag)

6 cups frozen baby lima beans (30 ounce bag)

salt and pepper to taste

 

In a large sauce pan, heat oil over medium heat.  Add onions and saute until translucent.  Add carrots and broth.  Increase heat and bring broth to a boil.  Add peppers, cover and reduce heat to simmer.  Simmer carrots until tender.  Uncover pan and increase heat.  Add corn and lima beans.  Simmer until liquid has reduced.  Season with salt and pepper.

 

To freeze: Allow to cool.  Divide into 3 freezer bags, remove as much air as possible, seal and label.

 

To serve: Thaw.  Put in a sauce pan and heat until heated through.

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