Tag: easy

Freezer Shredded Potatoes

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Potatoes can be found easily this time of year. The other day, I posted about cubing and freezing potatoes, but this is another way of preserve potatoes. Shredded potatoes go well in casseroles, or fried as pancakes. These are also very easy to make and they take very little time to process and freeze. 8 medium potatoes will give you about half a gallon of shredded potatoes. I made 2 batches at once, and I froze each meal individually, since they freeze into a solid block.

Freezer Shredded Potatoes Recipe CardDownload

What You Will Need

  • 4 Medium Potatoes, Cleaned
  • Shredder attachment for food processor/mixer, or Cheese grater
  • Dutch Oven
  • Large Bowl with Ice Water
  • Strainer
  • Freezer bag/Vacuum Seal bag

Directions

1.Clean your potatoes and shred using your shredder. In a dutch oven, fill 3/4 full with water and bring to a full boil. Prepare your Ice water.

2. Add the potatoes to the boiling water a handful at a time. Once added, boil for 1 minute. Strain and add to ice water.

3. Once cool, strain again, and let strain for 30 minutes, stirring every 10 minutes. Transfer potatoes into a freezer bag/vacuum bag. Remove air from bag, label, and freeze. This is enough for one serving, if you want smaller servings, freeze separately.

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Potatoes, Eggs, Peppers and Onion, Breakfast Casserole

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This was my first attempt making a breakfast casserole. I really liked the flavor of the added peppers and onions, and it tasted great with some ketchup. I used mozzarella for this casserole, and it was somewhat boring. I would recommend a Jack cheese or a Sharp Cheddar cheese. This casserole could use some stronger flavor, so a semi-soft cheese that melts well with a strong flavor would be best. Because this casserole had a weak cheese, the casserole really need help with some ketchup. If you did want to use a lighter cheese, I would recommend adding some cooked breakfast sausage or diced ham. However adding the extra protein isn’t necessary if you don’t want. For this casserole, I used a 7×11 casserole dish, and I was able to get 8 adult sized servings. You could add a bit more of everything to use a 9×13, which would 10 servings if desired. The leftovers can be stored in the fridge, plated, and reheated for 1 minutes in the microwave.

Potatoes, Eggs, Peppers and Onion, Breakfast Casserole Recipe CardDownload

What You Will Need

  • 1/3 Bag of Frozen Peppers and Onions (or 1 fresh pepper and 1/2 onion sliced)
  • 4 Potatoes, Cleaned and Shredded
  • 5 Eggs, Beaten
  • 1/4 Cup Sour Cream
  • Mixing Bowl and Fork
  • 7 x 11 Casserole Dish
  • 2 Tbsp Butter
  • 1 1/2 Cup Shredded Cheese of your choice
  • Aluminum Foil

Directions

  1. Heat Oven to 350 F. Shred your potatoes and cover the bottom of your casserole dish. Thaw your peppers and onions in a microwave save bowl with the butter. Or, heat your butter in a frying pan over medium-low heat; Once melted, add your sliced veggies and cook until tender. Add your veggies to your potatoes, and mix. Then evenly spread mixture over the bottom of dish.

2. Crack your eggs into your mixing bowl, add your sour cream, and mix until the sour cream incorporates. Pour mixture evenly over shredded potatoes and veggies. Evenly cover with your shredded cheese.

3. Cover with Aluminum foil and bake for 30 minutes. Remove foil then bake for another 10 minutes or until the center is fully cooked at 160 F. Let cook 15 minutes before serving. Serve with ketchup or salsa.

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Freezer Cubed Potatoes

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Potatoes can be found easily this time of year. If you’ve already harvested, or know a local farmer, you too may also be facing a surplus of potatoes. Last year, I bought 25 lbs from a local farmer. This year, we decided to buy 30 lbs with how discounted they were. So, this is one of the ways we decided to preserve potatoes; cubing, blanching, cooling, straining, then freezing. I use these potatoes for many meals. I mostly use cubed potatoes for mashed potatoes, and a base for creamed dried beef, but there are many things you can do with your potatoes once they reach this point. You can bake or fry them from this point too. 6-8 medium potatoes will give you about half a gallon of diced potatoes. I added 2 batches to the bag below, but you will want to freeze each meal individually, since they freeze into a solid block that will not break apart easily if you only wanted to use half at a time.

Freezer Cubed Potatoes Recipe CardDownload

What You Will Need

  • 6-8 Medium Potatoes, Cleaned, Peeled, and diced into about 1 inch cubes
  • Dutch Oven
  • Large Bowl with Ice Water
  • Strainer
  • Freezer bags/Vacuum Seal bags

Directions

1.Prepare your potatoes. In a dutch oven, fill 3/4 full with water and bring to a full boil. Prepare your Ice water.

2. Add the potatoes to the boiling water a handful at a time. Once added, boil for 7 minutes. Strain and add to ice water. Once cool, strain again, and let strain for 10 minutes.

3. Once strained, transfer potatoes into a freezer bag/vacuum bag. Remove air from bag, label, and freeze. This is enough for one serving, if you want smaller servings, freeze separately.

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New England Clam Chowder

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With cold weather just around the corner, nothing will warm you up quite like a bowl of soup. Clam chowder is one of my favorite soups. I like both varieties, but I decided to make the New England style for the cold and rainy day it was. This recipe is very easy, but it’s best to prepare your ingredients first, so you aren’t running around as much once you begin. If you would like a whiter soup, be careful not to cook your onion too high and be careful not to burn your butter or your flour shortly after. Once you add your remaining ingredients, be sure to stir very often, and if possible almost constantly. The soup will quickly form a skin on top if left alone, and a skin on the bottom will begin to forms if left even longer. Serve this soup with crackers, toast, or a half sandwich for a very filling meal. This recipe makes 4 servings of soup.

New England Clam Chowder Recipe CardDownload

What You Will Need

  • 1-2 Cans of Minced Clams (6.5-10 Oz)
  • 4 Medium Potatoes Peeled and Cubed, about 2-3 Cups
  • 2 Tbsp Butter
  • 1 Medium Onion Diced, about 1 Cup
  • 2 Cups Chicken Stock
  • 3 Tbsp Flour
  • 1 Can Evaporated Milk, 12 oz
  • Dutch Oven/Small Stock Pot
  • Wooden Spoon and Ladle
  • Salt and pepper to taste

Directions

  1. Prepare your ingredients. Place your pot over medium heat. Add your butter and onion until the onion is tender. Add your flour then cook stirring constantly for 2 minutes, until flour has become a paste with the butter.

2. Add your potatoes, chicken stock, evaporated milk, and the liquid from your clams. Heat to a simmer, then cook over low for 20 minutes stirring every 2-3 minute. Be sure to scrape to bottom to prevent burning.

3. Finally, add your minced clams. Cook for another 2 minutes. Remove from heat, and let cool 5 minutes before serving.

2

Apple Topping

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Apples make great fall desserts. This recipe is for a simple apples in syrup. You only need 3 ingredients with the optional addition of vanilla extract. My biggest mistake was not peeling my apples. they taste just fine with the skin, however they aren’t easy to cut and don’t look as pretty as peeled would have come out. With the skin on, the apples also don’t break down as much cooking, so you will have a thinner more watery sauce than if some apples breakdown into the sauce. I served this topping over a slice of spiced bread, that is the recipe I posted yesterday. This recipe makes enough topping for 6-8 desserts.

Apple Topping Recipe CardDownload

What You Will Need

  • 4-5 Medium Apples, Peeled, Cored, and Sliced
  • 1/2 Cup Brown Sugar
  • 1 Tbsp Lemon Juice
  • 2 tsp Vanilla Extract
  • Medium Saucepan and Wooden Spoon

Directions

  1. Heat Saucepan over medium heat. Add your apples and lemon, stir until covered. Add your brown sugar and vanilla, and stir constantly. Cook for about 10-15 minutes until cooked to your desired texture. Remove from heat.

2. Let cool for 15 minutes before servings, or moving to the fridge to eat later.

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