Today was a day for cleaning out the freezer and using what I had.
There’s a part of me that thinks that the freezer is like a magical portal to a world where time literally stops and nothing ages or goes bad when it’s in there.. I’m always irritated when I
discover freezer burn has encroached upon leftovers I stuck in the freezer six months ago that I was totally going to reheat for lunch next week I swear.
Three months into our self-isolation and social distancing I decided to pull out the veggie scraps I save for stock and put them to use. This decision had absolutely nothing to do with the zipper bag being so full I was having trouble closing it. I was originally going to cook the scraps gently and then run them all through the blender to make a thicker soup, but my son pulled a face and shook his head vigorously and I thought yeah, he’s probably right.
So vegetable stock was made instead!
This stock is really simple and involves boiling approximately one quart of vegetable odds and ends with 6 cups of water until it reduces by half. Afterwards you have a rich stock that can be used in your favorite recipe.
But stock on it’s own wasn’t enough for dinner, and I still had some freezer digging to do. I also freeze butter and cheese fairly regularly. Everytime I buy butter I take a stick and add it to my frozen stockpile. It defrosts easily and this way I know I always have butter on hand. Cheese though, cheese crumbles and it loses something that, while it doesn’t affect the taste, it definitely weirds out the texture. Frozen cheese is good for melting and adding to stuff. I had about 16 ounces — or two packages of sliced cheese — that I needed to use up quickly.
I was going to make shells and cheese, and since I was already using my fresh batch of veggie stock I was going to really lean into the vegetables. I had a can of sweet potato condensed soup that I used to add color, and since it’s one of my son’s favorites I knew this was going to be a hit.
The end result was a creamy and cheesy dish that was packed with vegetables in every bite. I didn’t include instructions on how to season the sauce, because that will depend largely on the cheese you use. My cheese was a strong black pepper mix, but you should season to your preference.
Freezer scraps vegetable stock
Ingredients:
- 6 cups water
- 1 quart bag of veggie scraps
- Vegetable oil
- Paprika and salt to taste
Directions: Add oil to pan and gently toast paprika over medium heat. Add vegetable scraps to pan, then add water. Bring to boil, then lower to simmer. Simmer for 2 hours or until water is reduced by half.
Sweet potato shells and cheese
Ingredients:
- 3 cups vegetable stock
- 1 can sweet potato condensed soup
- 16 ounces of sliced cheese
- 1 box shell pasta
Directions: Cook pasta according to directions on box. Set aside. Add can of sweet potato condensed soup to vegetable stock. Mix well and bring to simmer. Add
cooked pasta. Break cheese into small pieces, and slowly add to pasta while stirring.
Mix thoroughly, then enjoy.
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June 17, 2020 at 05:31PM
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Sweet potato shells and cheese: Creating a meal from odds and ends pulled from the freezer | Cabin Fever Cookbook - Chico Enterprise-Record
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