Tag: Freezer

Beef Curry with Stir Fry Veggies

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Curry is a dish you can order out or eat at home. Curry is most common in Asian countries so it is layered with Asian spices. You can buy curry sauce or curry paste that has been simmered for hours, or you can make some at home like I did in the recipe below. Usually curry is also made with a piece of meat with a lot of fat to it, however, if you want to make a cheaper curry, you can just use some ground beef from the freezer. This is not authentic curry, however it’s still curry and can be made with what you can find at home. If you want extra heat in your curry you could add some peppers or some hot sauce. This recipe makes 6-8 Adult sized servings.

Beef Curry with Stir Fry Veggies Recipe CardDownload

What You Will Need

  • 1/2 Ground Beef
  • 1/2 Medium Onion, Diced
  • 3 Garlic Cloves, Minced
  • 3 Tbsp Tomato Paste
  • 3 Cups Water
  • 2 Beef Bouillon Cubes
  • 1 1/2 Tbsp Cumin
  • 2 tsp Ground Cayenne
  • 1 1/2 Tbsp Chili Powder
  • 1 Tbsp Curry Powder
  • 2 tsp Turmeric
  • 2 tsp Red Pepper Flakes
  • 1 (12 oz) Bag of Frozen Stir Fry Veggies
  • Dutch Oven
  • 3 cups White Rice, Prepared

Directions

1. Heat the dutch oven over medium high heat. Add beef, onion, and garlic. Break up meat and stir until fully cooked. Add spices, tomato paste, water, and bouillons. Stir and cook until thickened.

2. Once thick, add frozen veggies. Break up, and stir into curry. Cook until mixture is boiling. Remove from heat. Serve about 1/2 cup of rice with about 1/2 cup of curry.

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Homemade Pie Crust

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Pie crust can be bought prepared, but it is also very easy to make it yourself and costs a lot less. This recipe makes a buttery and crisp crust. This crust has structure to hold your fillings inside, but it’s not so hard it’s unpleasant to eat. I am not a person that tends to like pies because usually they are frozen and the crust just tastes awfully dry and floury. That is not the case with this crust. This crust becomes flaky, has a great butter taste, and doesn’t become dry and hard. This recipe is enough for one 9 inch pie pan.

Homemade Pie Crust Recipe CardDownload

What You Will Need

  • 2 Cups of Flour
  • 10 Tbsp Butter, Cold
  • 5-7 Tbsp Cold Water
  • Large food processor or large mixing bowl and 2 knives

Directions

1. In a large food processor or mixing bowl, add the flour and butter. Cut the butter until each piece of butter is cut to the size of a pea or smaller. Add your water slowly, and mix until a dough forms.

2. Turn out dough onto cling wrap. Wrap and place in the fridge for 30 minutes to harden up butter again. Pull out dough, roll to out to fit your pie pan, then bake according to your filling’s instruction, or at 350 F until golden.

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Ground Beef Empanadas

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Empanadas are a great meal and can be made quickly or can be made from scratch. I’ve made empanadas a few times though I’m still not very good at making pretty ones. When I made this recipe, I made homemade pie crust to use as the dough. Though I know some people use pie crust, it was too buttery and a bit hard, so I recommend using biscuit dough instead. I’ve made them before with biscuit dough and I think it’s superior. For filling, it was very easy to make and full of flavor. Finally, I made 13 empanadas before running out of filling, so what I didn’t bake, you can place in the freezer for an hour before transferring to freezer bag. 2 empanadas is enough for an adult if you have sides with it. I served these with homemade mac and cheese and corn.

Ground Beef Empanadas Recipe CardDownload

What You Will Need

  • 1 Can of Biscuits
  • 1/2 lb. Ground beef
  • 1 cup Medium Diced Onion
  • 1/2 Tbsp Chili Powder
  • 1/2 Tbsp Ground Cumin
  • 2 tsp Ground Cayenne Pepper
  • 2 tsp Turmeric
  • 2 Clove Garlic, minced
  • 2 Tbsp Tomato paste
  • Large Frying pan and wooden spoon
  • Baking sheet

Directions

1. Heat your frying pan over medium heat. Add your ground beef, and cook until browned. Add your onion, garlic, spices, tomato paste, and 1/2 cup water. Cook until all liquid is gone, then remove from heat and let cool for 20 minutes.

2. Heat Oven to 400 F. Open your biscuits and separate. Cut your biscuits into thirds. Roll each into a ball, then roll out on a floured surface into a 3 inch circle. Fill the center with about 1 tbsp filling, fold over, then crimp edges closed using a fork. Place on a baking sheet and bake for 30 minutes, turning the sheet half way through.

3. Remove from oven and let cool for 5 minutes before serving.

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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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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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