It's getting colder, or at least it's supposed to be. Sunlight goes away, kids bring home every virus and bacteria they can find. Winter is on the way! And there's nothing more comforting, warming, and nourishing than soup! This is one of my favorite ways to use the vegetables from the storehouse, because you can use practically anything, which helps for those mysterious in season vegetables you never know you're going to get until you get there (though there are some standards). You can serve soup with rolls or crackers if you have them, but it's not necessary at all to have a delicious, filling meal.
Here's my number one go-to soup recipe:
Cream of Vegetable Soup
3 cups vegetables of your choice (Good options in any combination: potatoes, broccoli, cauliflower, carrots, peppers, onions, green beans, corn, and sweet potatoes/yams and canned pumpkin for the holiday season specials)
1-2 chicken breasts (optional, but helps with the flavor if you don't have broth)
4-6 cups water or turkey broth (see, it's going to come in handy!)
2 cups milk or evaporated milk (if not using, use more water)
1/4 cup butter (optional, but SO yummy)
Salt and pepper to taste
In a large pot, add vegetables, chicken and 2 cups water. Bring to a boil, reduce heat, cover, and simmer until the vegetables are tender and chicken is cooked through. Remove from heat.
Add some vegetables, 1/2 cup to 1 cup at a time, with enough cooking liquid to help the blender do its job. Continue to add more vegetables as the blender blends until all vegetables have been added (or your blender gets to full to do the job properly, then transfer to a bowl and start again with the rest of the veggies). Return puree to pot over medium heat. Add butter (if using) and enough water, broth, or milk to make it the consistency you desire. Heat through, but do not boil if you used milk. Season to taste. Serve hot.
If you happen to have leftovers, or you can tell this will make too much soup for your family to eat all at once, or you just want to store some extra for another rainy (or snowy) day, this freezes will prior to adding the milk. Freeze it without and add the milk when you reheat it.
More soup recipes to come! (We've had a run of colds this week, thank goodness we have the turkey broth!)
Bon appetit!
The Martin Multitude The more, the merrier!
Showing posts with label freezer. Show all posts
Showing posts with label freezer. Show all posts
Thursday, December 4, 2014
Monday, December 1, 2014
Survivng the Storehouse: Thanksgiving Part 3: Leftovers
Sorry this is so late! We were having too much fun giving thanks! Ha ha ha. If this doesn't help you for this year, I hope it helps for Christmas or whenever you cook a big bird again.
The first thing to do is use that turkey's dead bones to their utmost capacity! This is your only chance to make broth to have on hand, and it is TOTALLY freezeable, or even can-able! (Not too be confused with cannibal... Hehehe...)
Turkey Broth
1 turkey
Water
Carrot, onion, celery, and/or garlic ends and trimmings and peels
Congratulations, you made it through dinner! When you've recovered from your food coma, pick that bird clean of all meat. Save it for later.
Take all those bones (even the ones from the legs and thighs that other people eat off of... You'll boil away the cooties) and put them in either a large stock pot or your handy dandy slow cooker. Add any vegetables and/or trimmings you have on hand. Cover with cold water and just a pinch of salt. You'll flavor it more later, but a little helps pull out all the goodness from the bones. Cover and bring to a boil in your stockpot, then turn it down to a simmer. If you're using a slow cooker (my favorite way), cover and set on low. You can speed it up by putting it on high to start, but you must remember to check on it and turn it down! If you can't handle that, just use the low.
Check every hour or so. When the liquid level starts to get lower, remove from heat and let cool a bit. If you can fit it in the fridge, that's nice, or set in a cool room or the basement, covered. When it's cool enough to go in a plastic freezer bag, do it! Strain through a fine mesh strainer or think flour sack towel. Use quart size bags for smaller recipes and gallon size for larger recipes and/or families. Now return those bones and veggies to the pot, cover with more water, and do it again! Yes, you can use the bones more than once! Sometimes, even TWICE. You know you're done when the thickest bone falls apart when you squeeze it.
Use this wonderful, wholesome, healthy bone broth in soups, stews, gravies, or even just in a cup, seasoned with salt to taste. Great for those colds and flus that go around this time of the year.
Turkey Tostadas/Haystacks
This is what we did this year. Our leftovers only lasted one day. Don't worry, I'll include other options!
Leftover cooked turkey
Leftover gravy
Hot cooked rice
Tostadas or corn tortillas (optional for haystacks)
Optional:
stuffing
cranberry sauce
cheese
sour cream
Chop up as much turkey as you need for your family. Mix with the gravy. Top each tostada with rice, then turkey mixture, then the other toppings as you desire (probably not all at once, but hey, to each their own). If you like, you can broil them for a few minutes to heat them up or melt cheese or whatever.
Turkey Salad and Fried Mashed Potato Cakes
Leftover turkey, chopped
Sour cream or mayo
Chopped celery
Chopped onion
Spices on hand
Leftover mashed potatoes, chilled
Fat of choice (I prefer butter or sausage/bacon grease)
Mix it all together and turn yourself around... Oops, wrong directions! Ha ha ha. I like to add curry, but chili powder works well too, or just plain is fine. I've also added chopped nuts and dried cranberries to this mixture with great success in past years. Chill.
Heat a skillet or griddle over medium high heat. Form mashed potatoes into flat circles about the size of your hand/palm/preferred spatula-flipper. Place on greased, heated skillet. Let cook about 3-5 minutes or until browned on one side, then flip and do the hokey pokey again. Just kidding. Remove when browned, keep warm. Top with turkey salad. Enjoy!
Leftovers Shepherd's Pie (also good for leftover pot roasts)
Leftover turkey
Leftover mashed potatoes
Leftover gravy
Cheese
Leftover stuffing and vegetables (optional)
Combine turkey and gravy, and vegetables if you're using them. Add more liquid if necessary (where's that broth? make more gravy!). Pour into baking pan, top with stuffing then mashed potatoes, then sprinkle cheese on top. Bake at 350 F for 30 minutes, covered.
Still have some turkey? Try this last recipe:
Turkey Enchiladas
Leftover cooked turkey
Corn tortillas
Tomato sauce (2-3 14 oz cans)
Chili powder (if you have it)
Black olives, chopped (if you have some leftover, I don't!)
Cheese (about 1 cup, more if you REALLY like cheese)
Sides and toppings:
Hot cooked rice
Pinto beans
Chopped lettuce
Sour cream
Salsa
Chop turkey. Soften tortillas in micro, a stack of 10 takes about 1 minute. Put a couple tablespoons turkey into each tortilla, roll and place seam side down in a baking dish. Mix chili powder with tomato sauce if you're using it. When dish is full, pour tomato sauce over the top, sprinkle with olives and cheese, cover and bake in a 325 F oven for 30-45 minutes. Serve hot with rice and beans (topped with more cheese!) and sour cream, salsa, and lettuce on the side. It's just like the restaurants, I promise!
Hopefully this gives you some ideas of what to do with all that food! And I hope you had a wonderful holiday!
Bon appetit!
The first thing to do is use that turkey's dead bones to their utmost capacity! This is your only chance to make broth to have on hand, and it is TOTALLY freezeable, or even can-able! (Not too be confused with cannibal... Hehehe...)
Turkey Broth
1 turkey
Water
Carrot, onion, celery, and/or garlic ends and trimmings and peels
Congratulations, you made it through dinner! When you've recovered from your food coma, pick that bird clean of all meat. Save it for later.
Take all those bones (even the ones from the legs and thighs that other people eat off of... You'll boil away the cooties) and put them in either a large stock pot or your handy dandy slow cooker. Add any vegetables and/or trimmings you have on hand. Cover with cold water and just a pinch of salt. You'll flavor it more later, but a little helps pull out all the goodness from the bones. Cover and bring to a boil in your stockpot, then turn it down to a simmer. If you're using a slow cooker (my favorite way), cover and set on low. You can speed it up by putting it on high to start, but you must remember to check on it and turn it down! If you can't handle that, just use the low.
Check every hour or so. When the liquid level starts to get lower, remove from heat and let cool a bit. If you can fit it in the fridge, that's nice, or set in a cool room or the basement, covered. When it's cool enough to go in a plastic freezer bag, do it! Strain through a fine mesh strainer or think flour sack towel. Use quart size bags for smaller recipes and gallon size for larger recipes and/or families. Now return those bones and veggies to the pot, cover with more water, and do it again! Yes, you can use the bones more than once! Sometimes, even TWICE. You know you're done when the thickest bone falls apart when you squeeze it.
Use this wonderful, wholesome, healthy bone broth in soups, stews, gravies, or even just in a cup, seasoned with salt to taste. Great for those colds and flus that go around this time of the year.
Turkey Tostadas/Haystacks
This is what we did this year. Our leftovers only lasted one day. Don't worry, I'll include other options!
Leftover cooked turkey
Leftover gravy
Hot cooked rice
Tostadas or corn tortillas (optional for haystacks)
Optional:
stuffing
cranberry sauce
cheese
sour cream
Chop up as much turkey as you need for your family. Mix with the gravy. Top each tostada with rice, then turkey mixture, then the other toppings as you desire (probably not all at once, but hey, to each their own). If you like, you can broil them for a few minutes to heat them up or melt cheese or whatever.
Turkey Salad and Fried Mashed Potato Cakes
Leftover turkey, chopped
Sour cream or mayo
Chopped celery
Chopped onion
Spices on hand
Leftover mashed potatoes, chilled
Fat of choice (I prefer butter or sausage/bacon grease)
Mix it all together and turn yourself around... Oops, wrong directions! Ha ha ha. I like to add curry, but chili powder works well too, or just plain is fine. I've also added chopped nuts and dried cranberries to this mixture with great success in past years. Chill.
Heat a skillet or griddle over medium high heat. Form mashed potatoes into flat circles about the size of your hand/palm/preferred spatula-flipper. Place on greased, heated skillet. Let cook about 3-5 minutes or until browned on one side, then flip and do the hokey pokey again. Just kidding. Remove when browned, keep warm. Top with turkey salad. Enjoy!
Leftovers Shepherd's Pie (also good for leftover pot roasts)
Leftover turkey
Leftover mashed potatoes
Leftover gravy
Cheese
Leftover stuffing and vegetables (optional)
Combine turkey and gravy, and vegetables if you're using them. Add more liquid if necessary (where's that broth? make more gravy!). Pour into baking pan, top with stuffing then mashed potatoes, then sprinkle cheese on top. Bake at 350 F for 30 minutes, covered.
Still have some turkey? Try this last recipe:
Turkey Enchiladas
Leftover cooked turkey
Corn tortillas
Tomato sauce (2-3 14 oz cans)
Chili powder (if you have it)
Black olives, chopped (if you have some leftover, I don't!)
Cheese (about 1 cup, more if you REALLY like cheese)
Sides and toppings:
Hot cooked rice
Pinto beans
Chopped lettuce
Sour cream
Salsa
Chop turkey. Soften tortillas in micro, a stack of 10 takes about 1 minute. Put a couple tablespoons turkey into each tortilla, roll and place seam side down in a baking dish. Mix chili powder with tomato sauce if you're using it. When dish is full, pour tomato sauce over the top, sprinkle with olives and cheese, cover and bake in a 325 F oven for 30-45 minutes. Serve hot with rice and beans (topped with more cheese!) and sour cream, salsa, and lettuce on the side. It's just like the restaurants, I promise!
Hopefully this gives you some ideas of what to do with all that food! And I hope you had a wonderful holiday!
Bon appetit!
Monday, October 27, 2014
Freezing the Storehouse: Cabbage Rolls
Cabbage is kind of a weird vegetable. It is sometimes hard to think of what to do with it. It also has a weird, kind of bitter taste that can be less than palatable to more choosy diners. I have discovered a few ways to handle this. One of my favorites is Cabbage Rolls.
Cabbage Rolls are great for many reasons. First, there is just something fun about a little ball of yummy goodness that you get to open like a present before you eat. Second, they are very filling so you can feed a large family on not very much food. Third, the prep and cooking processes are flexible so you can choose the way that is best for you.
Without further ado, here is the recipe!
Cabbage Rolls
2 lbs ground beef, thawed
1 cup cooked rice
1 onion, shredded or chopped very fine
Salt and pepper
1 head of green cabbage
For sauce:
2 14 oz cans tomato sauce
2 Tbsp brown sugar
Salt and pepper
Optional:
1 tsp Worcestershire sauce
-or-
1 28 oz jar spaghetti sauce
In medium mixing bowl, combine beef, rice, onion, and seasonings. Mix until well combined (it's best to use your hands! Squish, squish!). Set aside.
Bring a large pot of salted water to a boil (add 1-2 Tbsp to the water before boiling). Carefully peel the leaves of the cabbage off the head, doing your best to keep from tearing them, though it's not a hopeless situation. Put the cabbage leaves in the boiling water 2 or three at a time for 2 minutes. Remove from water and put in strainer or on dish towel while you do the rest. Bring water back to boil between each batch, adding more water as necessary. While you're waiting for the cabbage leaves, mix up the sauce ingredients if you're cooking right away. If you're freezing these babies, hold off on the sauce.
Basic assembly instructions are as follows. Take one prepared cabbage leaf. Put about 2 rounded Tbsp of the beef mixture on the stem end of the leaf. You're looking to give the roll substance but not overfill it; larger leaves can handle more filling, smaller leaves will need less. Carefully roll the cabbage around the mixture, tucking in the ends as you go, like a burrito. When totally rolled, place seam side down in your dish of choice. Which dish do you choose? Well, pick one of these!
To freeze, place seam side down on foil lined cookie sheet (one that will fit in your freezer). Try not to let them touch. Freeze at least 4 hours, then transfer to gallon size freezer bags. To cook, thaw overnight, or just use them like fresh and cook just a little longer, as described below.
To cook in the oven, mix up your sauce and lightly coat the bottom of your pan with it. How big a pan? However big a pan you need to fit the number you're cooking! I find I can usually get enough rolls in one 9x13 pan. Put in the rolls. Feel free to squish them together, they don't mind. Cover with the rest of the sauce, cover pan with foil, and cook in a 400 degree F oven for about an hour.
To cook in the slow cooker, mix up your sauce and lightly coat the bottom of your slow-cooker with it. Put in the rolls, nice and tight, and cover with the rest of the sauce. Cook on low for up to 8 hours, or on high for 4. Pay attention the first time! Every slow cooker is different, and you don't want your sauce to burn. If you're going to be gone a while and you worry for the sauce, add 1/2 cup water.
To microwave a frozen cabbage roll, heat on high 1-2 minutes until heated through. Top with sauce if you like, or eat plain, or just with sour cream. It's all good.
To serve, serve hot topped with the sauce and some sour cream if you like, with more rice and some steamed or canned veggies on the side. Carrots go really well with this.
Bon appetit!
Cabbage Rolls are great for many reasons. First, there is just something fun about a little ball of yummy goodness that you get to open like a present before you eat. Second, they are very filling so you can feed a large family on not very much food. Third, the prep and cooking processes are flexible so you can choose the way that is best for you.
Without further ado, here is the recipe!
Cabbage Rolls
2 lbs ground beef, thawed
1 cup cooked rice
1 onion, shredded or chopped very fine
Salt and pepper
1 head of green cabbage
For sauce:
2 14 oz cans tomato sauce
2 Tbsp brown sugar
Salt and pepper
Optional:
1 tsp Worcestershire sauce
-or-
1 28 oz jar spaghetti sauce
In medium mixing bowl, combine beef, rice, onion, and seasonings. Mix until well combined (it's best to use your hands! Squish, squish!). Set aside.
Bring a large pot of salted water to a boil (add 1-2 Tbsp to the water before boiling). Carefully peel the leaves of the cabbage off the head, doing your best to keep from tearing them, though it's not a hopeless situation. Put the cabbage leaves in the boiling water 2 or three at a time for 2 minutes. Remove from water and put in strainer or on dish towel while you do the rest. Bring water back to boil between each batch, adding more water as necessary. While you're waiting for the cabbage leaves, mix up the sauce ingredients if you're cooking right away. If you're freezing these babies, hold off on the sauce.
Basic assembly instructions are as follows. Take one prepared cabbage leaf. Put about 2 rounded Tbsp of the beef mixture on the stem end of the leaf. You're looking to give the roll substance but not overfill it; larger leaves can handle more filling, smaller leaves will need less. Carefully roll the cabbage around the mixture, tucking in the ends as you go, like a burrito. When totally rolled, place seam side down in your dish of choice. Which dish do you choose? Well, pick one of these!
To freeze, place seam side down on foil lined cookie sheet (one that will fit in your freezer). Try not to let them touch. Freeze at least 4 hours, then transfer to gallon size freezer bags. To cook, thaw overnight, or just use them like fresh and cook just a little longer, as described below.
To cook in the oven, mix up your sauce and lightly coat the bottom of your pan with it. How big a pan? However big a pan you need to fit the number you're cooking! I find I can usually get enough rolls in one 9x13 pan. Put in the rolls. Feel free to squish them together, they don't mind. Cover with the rest of the sauce, cover pan with foil, and cook in a 400 degree F oven for about an hour.
To cook in the slow cooker, mix up your sauce and lightly coat the bottom of your slow-cooker with it. Put in the rolls, nice and tight, and cover with the rest of the sauce. Cook on low for up to 8 hours, or on high for 4. Pay attention the first time! Every slow cooker is different, and you don't want your sauce to burn. If you're going to be gone a while and you worry for the sauce, add 1/2 cup water.
To microwave a frozen cabbage roll, heat on high 1-2 minutes until heated through. Top with sauce if you like, or eat plain, or just with sour cream. It's all good.
To serve, serve hot topped with the sauce and some sour cream if you like, with more rice and some steamed or canned veggies on the side. Carrots go really well with this.
Bon appetit!
Friday, October 24, 2014
Freezing the Storehouse: Marinated Chicken Breasts
There are few things easier than marinating chicken. Bag/bowl, chicken, flavor. Let sit.
Easy.
The trickiest part of it is deciding which flavor you'll use! Here are two of my favorite flavors that you can do on a storehouse budget, Honey Mustard and Citrus Chicken.
Honey Mustard Chicken
1 3-lb bag chicken breasts, still frozen
1/3 cup honey
3 Tbsp yellow mustard
1 cup white vinegar
Mix the liquids together until smooth, then add to chicken in a bowl. Let marinate, covered and refrigerated, 12-24 hours. Cook as desired, grill/broil/pan fry.
To freeze, transfer frozen chicken to gallon size freezer bag and add liquids. Put back in freezer until you're ready to cook them up, then proceed as previously instructed.
Also, you can freeze the chicken after it has been cooked. You can freeze whole breasts, or cut up into strips or cubes to be used for various other recipes.
=================================================
Citrus Chicken
1 cup vinegar
2/3 cup fruit drink mix
1 3-lb bag chicken breasts, still frozen
Mix the liquids together until smooth, then add to chicken in a bowl. Let marinate, covered and refrigerated, 12-24 hours. Cook as desired, grill/broil/pan fry.
To freeze, transfer frozen chicken to gallon size freezer bag and add liquids. Put back in freezer until you're ready to cook them up, then proceed as previously instructed.
Also, you can freeze the chicken after it has been cooked. You can freeze whole breasts, or cut up into strips or cubes to be used for various other recipes.
==================================================
These are both great by themselves alongside some rice and veggies. Or you can add a sauce, like my Warm Peach Puree!
Warm Peach Purée
2 28 oz cans peaches
2-4 tsp cinnamon
2 Tbsp brown sugar
2 Tbsp butter
Optional: nutmeg, clove, about 1/4 tsp each
Blend peaches in blender until smooth; add cinnamon and other spices, if desired. Transfer to medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Add sugar and butter. Stir until butter melts, then simmer until good and hot. Spoon over chicken and rice or ice cream! Yum...
Bon appetit!
Easy.
The trickiest part of it is deciding which flavor you'll use! Here are two of my favorite flavors that you can do on a storehouse budget, Honey Mustard and Citrus Chicken.
Honey Mustard Chicken
1 3-lb bag chicken breasts, still frozen
1/3 cup honey
3 Tbsp yellow mustard
1 cup white vinegar
Mix the liquids together until smooth, then add to chicken in a bowl. Let marinate, covered and refrigerated, 12-24 hours. Cook as desired, grill/broil/pan fry.
To freeze, transfer frozen chicken to gallon size freezer bag and add liquids. Put back in freezer until you're ready to cook them up, then proceed as previously instructed.
Also, you can freeze the chicken after it has been cooked. You can freeze whole breasts, or cut up into strips or cubes to be used for various other recipes.
=================================================
Citrus Chicken
1 cup vinegar
2/3 cup fruit drink mix
1 3-lb bag chicken breasts, still frozen
Mix the liquids together until smooth, then add to chicken in a bowl. Let marinate, covered and refrigerated, 12-24 hours. Cook as desired, grill/broil/pan fry.
To freeze, transfer frozen chicken to gallon size freezer bag and add liquids. Put back in freezer until you're ready to cook them up, then proceed as previously instructed.
Also, you can freeze the chicken after it has been cooked. You can freeze whole breasts, or cut up into strips or cubes to be used for various other recipes.
==================================================
These are both great by themselves alongside some rice and veggies. Or you can add a sauce, like my Warm Peach Puree!
Warm Peach Purée
2 28 oz cans peaches
2-4 tsp cinnamon
2 Tbsp brown sugar
2 Tbsp butter
Optional: nutmeg, clove, about 1/4 tsp each
Blend peaches in blender until smooth; add cinnamon and other spices, if desired. Transfer to medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Add sugar and butter. Stir until butter melts, then simmer until good and hot. Spoon over chicken and rice or ice cream! Yum...
Bon appetit!
Wednesday, October 15, 2014
Freezing the Storehouse: Sausage
Ahh, good morning!
Wait. What is that smell? It is savory and sweet and strong and... Wonderful.
Oh yes, that's sausage!
Such a classic breakfast food, packed full of the protein and fat I need to start my day. (I get sick if I only eat carbs... No pancake stacks for me. Sigh.)
But sausage is not just for breakfast food anymore! You can use it any time of day (or night)!
Imagine with me for a moment. I've convinced you that sausage will be the PERFECT addition to your morning routine, or lunch, or dinner. You walk over to your fridge, open the freezer and find... a rock solid tube of delicious sausage. You calculate in your head how long it will take to thaw in various ways, give up, and go back to your usual or worse! don't eat anything at all.
How can we avoid such a catastrophe?
Precooking!
There are two ways to do this. Patties and crumbles.
Sausage Patties
Take one partially thawed tube of sausage and cut off the plastic wrapper. On plate or cutting board, with a sharp, serrated knife, cut tube into 1/2" slices. Heat a large skillet over medium high heat, and cook until cooked through. Lay in single layer on foil on a cookie sheet in freezer. When frozen, place patties in freezer bag. To reheat, either pop them on a plate in the micro for 30-60 sec or steam them on the stovetop. To steam, heat that skillet over medium-high heat, add your sausage and 2 Tbsp water, cover, and step away for 5 minutes or so. Flip to brown on the other side, plate, and enjoy.
Sausage Crumbles
I have found that you get more sausage out of the wrapper if it's partially frozen when you take it out than if you wait until it is totally thawed. So remove from wrapper when partially frozen, then complete thawing in a bowl in the fridge. Once thawed, add to skillet on medium heat and start choppin'. Now, you're looking for tiny crumbles, so you really need to stick with it and chop away while it's raw and cooking or you'll get huge chunks that are harder to separate. I like to use a certain tool from a certain cooking tools company. Then drain the fat (save it! It's great to cook with instead of oils and margarine), put the meat in a freezer bag, and freeze as flat as possible. Then, whenever you need some just break some off and heat it up!
And here's a recipe that uses those crumbles!
Sausage and Pepper Sauce
Serves 4-5
1 jar spaghetti sauce
1 quart size bag frozen peppers
1 cup frozen sausage crumbles
Cooked rice
Optional: (Choose 1)
Sour cream
Cheese
Cottage cheese
Put sauce, peppers, and sausage in large skillet on medium heat. Bring to a simmer, stirring occasionally. Simmer 15-20 minutes until everything is thawed. Serve over hot rice with whichever accompaniments you choose. Bon appetit!
Wait. What is that smell? It is savory and sweet and strong and... Wonderful.
Oh yes, that's sausage!
Such a classic breakfast food, packed full of the protein and fat I need to start my day. (I get sick if I only eat carbs... No pancake stacks for me. Sigh.)
But sausage is not just for breakfast food anymore! You can use it any time of day (or night)!
Imagine with me for a moment. I've convinced you that sausage will be the PERFECT addition to your morning routine, or lunch, or dinner. You walk over to your fridge, open the freezer and find... a rock solid tube of delicious sausage. You calculate in your head how long it will take to thaw in various ways, give up, and go back to your usual or worse! don't eat anything at all.
How can we avoid such a catastrophe?
Precooking!
There are two ways to do this. Patties and crumbles.
Sausage Patties
Take one partially thawed tube of sausage and cut off the plastic wrapper. On plate or cutting board, with a sharp, serrated knife, cut tube into 1/2" slices. Heat a large skillet over medium high heat, and cook until cooked through. Lay in single layer on foil on a cookie sheet in freezer. When frozen, place patties in freezer bag. To reheat, either pop them on a plate in the micro for 30-60 sec or steam them on the stovetop. To steam, heat that skillet over medium-high heat, add your sausage and 2 Tbsp water, cover, and step away for 5 minutes or so. Flip to brown on the other side, plate, and enjoy.
Sausage Crumbles
I have found that you get more sausage out of the wrapper if it's partially frozen when you take it out than if you wait until it is totally thawed. So remove from wrapper when partially frozen, then complete thawing in a bowl in the fridge. Once thawed, add to skillet on medium heat and start choppin'. Now, you're looking for tiny crumbles, so you really need to stick with it and chop away while it's raw and cooking or you'll get huge chunks that are harder to separate. I like to use a certain tool from a certain cooking tools company. Then drain the fat (save it! It's great to cook with instead of oils and margarine), put the meat in a freezer bag, and freeze as flat as possible. Then, whenever you need some just break some off and heat it up!
And here's a recipe that uses those crumbles!
Sausage and Pepper Sauce
Serves 4-5
1 jar spaghetti sauce
1 quart size bag frozen peppers
1 cup frozen sausage crumbles
Cooked rice
Optional: (Choose 1)
Sour cream
Cheese
Cottage cheese
Put sauce, peppers, and sausage in large skillet on medium heat. Bring to a simmer, stirring occasionally. Simmer 15-20 minutes until everything is thawed. Serve over hot rice with whichever accompaniments you choose. Bon appetit!
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