those fresh every time. She understands that cooked fish or chicken fillets don't reheat well, so she makes those fresh. The following recipes are freezer- friendly. They store and heat well later. They're a change of pace from what you may normally eat, but can add variety to a hum-drum diet for two. CHOLA (INDIAN BLACK EYED PEAS AND RICE) From Gloria Handelsman 2 cups (1 pound) dry black-eyed peas 6 cups water 1 t. canola oil 1 T. mustard seed 1 to 2 t. garlic salt or to taste 1/4 t. ground cayenne pepper 1/4 cup brown sugar 1/4 cup fresh lemon juice Rinse the peas and place in a large pot. Fill the pot with 6 cups cold water and place over high heat. Bring liquid to a boil, cook the peas for two minutes and remove the pot from the heat. Soak the beans in the water for two hours. Meanwhile, heat the oil in a small skillet over medium-high heat. Add the mustard seed, cover the skillet with a lid and cook the seeds until they pop, about a minute or so. Be careful not to burn the seeds. Add the seeds and the remaining ingredients to the soaking beans and return the pot to the stove over medi- um-high heat. Bring the liquid to a boil, reduce heat, partially cover the pot and simmer the beans until tender, about a half an hour or more. Adjust the seasonings to taste and serve the Chola over fresh cooked brown rice or orzo. This recipe serves a crowd. Freeze the remaining beans in the portion size you desire. To reheat, thaw the beans, adding more water if they become too thick and microwave until hot. VEGETARIAN BLACK BEAN AND WHEATBERRY CHILI From Gloria Handelsman 2/3 cup uncooked wheatberries 3 cups water 2T. oil 1 onion, chopped (about 1 cup) 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 2 ribs of celery, chopped 2 cloves of garlic, chopped one 15-ounce can diced tomatoes with juice one 15-ounce can black beans, rinsed and drained one 15-ounce can chick peas (garbanzo beans), rinsed and drained 3/4 cup raisins 1/2 cup water 1 T. chili powder 1 t. dried oregano salt and pepper to taste chopped parlsey, garnish hot pepper to taste In a large pot, cover the wheatberries with water and allow them to soak overnight. Add more water if needed to cook the wheatberries. Bring the water to a boil over high heat, reduce the heat to simmering and cook the wheatberries at least an hour until they are tender. Drain the wheatberries, but do not rinse them. Heat oil in a large pot and cook the onions, peppers, celery and garlic until softened, about 5 minutes. Add the wheatberries with remaining ingredients and bring to a boil. Reduce heat and simmer for 30 minutes or more. Adjust seasonings and serve with fresh parsley and hot sauce, if desired. Makes 6 serv- ings. Freeze leftovers. To reheat, thaw the beans, adding more water if they become too thick and microwave until hot. QUICK AND EASY MARINARA SAUCE From Annabel Cohen 1/4 cup olive oil 2 cups chopped onions 1 to 2 T. minced garlic 1 diced bell pepper, any color two 28-ounce cans diced tomatoes with juice 1 t. dried oregano 2 t. dried basil 1 t. red hot-pepper sauce (such as Tabasco) 1 T. sugar, optional salt and pepper to taste Heat oil in a large saucepan over medium-high heat. Add the onions, gar- lic and pepper and cook until softened, about 5 minutes. Add remaining ingre- dients and cook for about 1 hour until the sauce is thickened. Allow to cool before freezing. Makes 8 servings. CHICKEN AND WILD RICE CASSEROLE 2 T. olive oil 1 cup chopped onions 1/2 cup chopped celery 2 cups sliced mushrooms 3 cups cooked chicken breast chunks 1 cup plain bread crumbs 2 T. dried parsley 1/4 t. dried thyme salt and pepper to taste 1 cup raw brown or wild rice 1/2 cup yellow raisins, optional 1 cup frozen peas, thawed 4 cups chicken broth Preheat oven to 375E Spray 2 small casserole dishes with nonstick cooking spray. Heat oil in a large skillet. Add the onions and celery and cook until the vegetables are softened, about 5 min- utes. Add the mushrooms and cook, stirring, 5 minutes more. Allow to cool slightly before transferring the mixture to a large bowl. Add remaining ingredients to the bowl and toss well. Spoon the mixture into the casserole dishes. Wrap dish well with plastic wrap and label it before freezing. Place the other casserole in the preheated oven and cook, covered with foil, for 60-90 minutes, or until the rice is very tender. Remove the foil and con- tinue to cook until the top is lightly col- ored. Let stand 5 minutes before serv- ings. Each casserole serves 2. WILD MUSHROOM SAUCE Perfect on pasta or fresh broiled or grilled fish. 2 ounces dried wild mushrooms (porcini, shiitake, other or any combination) 2 cups boiling watci 2 T. olive oil 1 1/2 cups chopped onion •. " • < _ , • e N., E' fek g} fie& 'tither r for foods soon after 1 T. minced garlic 2 cups sliced fresh white mushrooms 3 T. dried parsley 1 t. tied tarragon 1 cup white wine, any type 1/2 cup half-and-half Place dried mushrooms in a medium bowl and cover with boiling water. Cover the bowl with plastic wrap and allow the mushrooms to stand for 30 minutes. Drain well. If the mushrooms are whole, slice when softened. While the mushrooms are soaking, heat oil in a large pot over medium-high heat. Add the onions and garlic and cook, stirring occasionally until softened, about 5 minutes. Add the fresh mushrooms and wild mushrooms and cook until the mush- rooms are softened. Add the parsley, tar- ragon, wine and half-and-half and cook until thickened slightly. Serve half the mushroom mixture tossed with two portions of cooked pasta and sprinkled with freshly grated Parmesan cheese. Allow the remaining mushroom mixture to cool before freezing. To reheat, allow the mushroom mix- ture to thaw in the refrigerator. Place the mixture in a saucepan, add a little water or wine and stir until the liquid is smooth. Makes 4-6 dinner-sized por- tions. ❑ • Bread does not freeze well for long periods. If you find yourself with large quantities of leftover bread, freeze some, wrapped very well, and turn the rest into croutons or toast, which can keep for up to two months in an air- tight container. • Soups may need to be thinned and flavors adjusted after freezing. Stirring or whipping in more liquid (water or broth) and seasonings will help. • Casseroles freeze well uncooked. To eat and freeze, divide the mixture into smaller ovenproof containers instead of one large container and cook one and freeze the other. To cook the frozen casserole, heat at lower heat for a longer period of time. • It's best to use frozen cheese as parts of other recipes calling for cheese. Cheeses don't always maintain their texture when frozen even though its still "good." • If you freeze fillets of fish or chicken breasts, its best to use them as ingredients in other recipes. • Most importantly, when in doubt, throw it out. If you can't remember buying or making foods in your freez- er, err on the side of caution. A P I 1/26 2001 101