Tag: Pantry

Thanksgiving 2020

For 2020, we’ll be trying to have as normal of a Thanksgiving as possible. This year will be my second year cooking dinner, and I have many new foods planned for this meal. Last year, was the standard three: turkey, mashed potatoes, and stuffing, then we also had some crescents and 2 different veggies. This year, I am planning a sweet potato casserole, glazed and roasted beets, crescents again, and frozen green beans from this summer’s garden. This year I also made a pumpkin pie that we’ll be having with our dinner. Once the day is over, Friday, I’ll also be boiling the bones to make stock again this year. This year’s stock will be frozen like before, however this stock will likely be used almost strictly entirely for gravy.

To see recipes for what I’ll be making, you can click a link below!

Click here to see my recipe for Stuffing and Turkey!

Click here to see my recipe for Mashed Potatoes and Gravy!

Click here to see my recipe for Pumpkin Pie!

Click here to see my recipe for Sweet Potato Casserole and Honey Roasted Beets!

Click here to see my recipe for Turkey Stock!

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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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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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Meals Without Refrigeration

This weekend, Josh and I were looking at an end of season camping trip. As the weather was getting colder, we decided it was now or never for finally going on a summer trip. We chose not to, but I did lots of research, and below that I will have a list of refrigeration free meals and snacks. This is not only a good resource for future camping trips, but it’s a good idea to have some of these items in storage for the next possible natural disaster.

Meals

  • Cereal with Evaporated/Powdered Milk
  • Oatmeal with Evap./Powdered Milk, with dried fruit
  • English muffins with Butter or Jelly packets
  • Bagels with Butter
  • Muffins, Banana/Pumpkin Bread
  • Canned Meat Sandwiches/Soups (Tuna, Chicken, Ham/Spam, Salmon, Clams, Etc)
  • Boxed Mac & Cheese
  • Canned Pasta (Ravioli, Spaghetti Os, etc)
  • Canned Soup (Condensed Chicken Noodle, Vegetable Beef, Chicken and Rice, Etc)
  • Spaghetti with Red Sauce
  • Cheesy Chicken Casserole, make in a pot over fire, and used canned chicken, exclude cheese if don’t have shelf stable
  • Tuna Salad Cucumber Boats
  • Buffalo Chicken Sandwich
  • Fried Rice with canned veggies/meat
  • Tuna Noodle with Evap./Powdered Milk and Canned peas

Snacks

  • Peanut Butter on bread
  • Crackers, Chips, Nuts, or Cookies
  • Pop Tarts
  • Fresh Fruits/Veggies
  • Apple Sauce
  • Granola Bars
  • Trail Mix
  • Fruit Cups/ Canned Fruit
  • Muffins
  • S’mores
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