One nights supper had a lot from the root cellar (my cool workshop 40 degrees) Potatoes and cabbage for hot Italian Cabbage, from the pantry canned tomatoes and from the garden fresh parsley.
Yep into the freezer meatloaf TV Dinners. These will be handy when I have dinner meetings. Since I am a caregiver, I have to fix supper for my DB who lives with me before I leave. I place plastic wrap over these and put them in the microwave until it puffs up about 40 seconds and when you take them out the plastic wrap will collapse around the food almost like a vacuum wrap. Let them cool, cover with aluminum foil and freeze.
Weekend lunch. Turkey noodle soup made from Turkey stock in the Pantry.
4 1/2 pounds of carrots from the garden to the root cellar
3 1/2 quarts of Chicken Stock to the Pantry to make soups and gravies from.
Clarified Chicken Fat to the freezer check out All but the cluck
Chicken pot pie with potatoes and carrots from the root cellar
14 pints of Carrots
3 1/2 pints of pumpkin
Made 1 1/2 dozen large muffins for the freezer this week for DB's Breakfast including these, blueberry and Bran. All reduced sugar recipes.
2/3 cup vegetable oil
2 large eggs
2/3 cup granulated sugar (substitute splenda)
1/2 cup light or dark brown sugar, packed (I make my own brown sugar)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
Grease and flour 12 muffin cups. Heat oven to 375°.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.
I do alter this also by filling the centers with cream cheese. Only put part of the batter into the muffin tins then place a heaping tsp. of cream cheese on the batter than finish filling the tins with the batter.
Now if someone could tell me how to get your tally of things put up or harvest quantities on the side board of your blog I sure would appreciate it.
Don' forget to visit our host of Thursday's Kitchen Cupboard
And see how others are storing and using this week.