When cooking with one hand (it’s hard to use a casted-hand for anything, really), you try to maximize your efforts. Why hack one onion when you can chop 4 in a food processor? Why flip four black bean burgers on the grill when you can flip 8? When I have help in the kitchen, why not have them pour ingredients from two pans into two dishes instead of just helping with one.
See where I’m going with this? If I’m already cooking, I’m gonna make a double or triple batch and freeze leftovers for lunch or dinner another day. But I don’t want hamburger casserole every day. Ya know?
Follow my recipe adaptations and let me know what you think.
For the Aioli: I made one batch that kept for a week.
Recipe: Mix 3/4 cup light sour cream, 2 tablespoons chopped chipotle in adobo, 1 1/2 tablespoons of lemon juice, 1 tablespoon of minced garlic, and salt to taste.
Freezer Adaptation: Prepare recipe but don’t bake. Freeze uncooked loaf without gravy. This one, you’re gonna want to thaw overnight in the fridge, about 24 hours. Once thawed cook according to recipe directions (and make the gravy substitution if you like!).
Mushroom Gravy Recipe: Heat one can of cream of mushroom soup, one teaspoon of dried thyme, and 1/3 cup of milk. Stir over low heat, until warmed through. Pour half of mixture over loaf as indicated during baking process. Save remainder for use when serving.