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Showing results for tags 'meat'.
I finally have a table space I can use as food prep space, so lots of meal ideas, along with a little less expensive food prices since I am in a new location. Plus I can grow a garden come spring time. This is not a thread for debates on low - carb, gluten, lactose, non gmo ingredients, as individual adults who run your own kitchens who know your sensitivities per individual situation ---- you figure it out for yourselves, don't hijack the thread with overloaded 'well meant suggestions'. Make your own thread. This is for general 'Cold Weather' recipes. Asking for a particular substitution suggestion is fine, but it's also not necessary, for more than 4 decent answers to such a question, so read up, the thread to see if it's already been answered with a reasonable solution. These recipes can be any category of food stuffs. I thought I would start out with a couple I would like to make. The soup recipe was easy and it had a pretty good suggestion on how to freeze individual portions too. I have a good sized freezer now in a good sized refrigerator. http://www.agingermess.com/2013/03/creamy-chicken-and-gnocchi-soup.html?m=1 Ingredients 4 Tablespoons olive oil 4 Tablespoons butter, unsalted 1 large sweet onion diced 3 stalks celery diced small 1 cup carrots, diced 2 cloves garlic, minced 1 cup already cooked chicken breast, shredded (you can use leftovers) 1/4 flour 3 cups milk 1 cup heavy cream 2 cups chicken stock 1/2 teaspoon dried thyme Salt and pepper, to taste 2 cups fresh spinach 1 17.5 oz package gnocchi (it doesn't matter if it's not exactly 17.5 oz..a little more or less won't hurt a thing) 1. Dice up the onion, carrots, celery and garlic. This is the base for most soups. Sometimes I can't believe I didn't use to like celery. 2. Heat olive oil and melt butter in a large pot. 3. Saute carrots, onion, celery and garlic in the olive oil/butter. 4. Here's the gnocchi I used. Go ahead and get a pot of salted water heating up. Don't forget the lid, it'll quicken the boiling time. Cook gnocchi according to package directions. 5. Whisk flour into veggie mixture. This will create a roux (a thickening agent). 6. Now add the milk and heavy cream and stir with a whisk. Stir frequently until thickens up a little. 7. Now add the chicken stock, cooked chicken, thyme, salt and pepper. 8. Add the chopped spinach and stir. 9. Once the gnocchi water begins to boil, drop the gnocchi in. It should only take a couple minutes for the gnocchi to be done. When you see the gnocchi begin to float to the top, you know it's ready. 10. Drain gnocchi and add the the soup. Taste and adjust seasonings adding more salt and pepper if needed. To Print RECIPE ONLY CLICK HERE One can ladle individual portions into solo cups and freeze , then slice sides of cup to remove frozen portions to bag and freeze for later meals. I love good soups but I also love pot pies and the little muffin recipes folks have come up with for healthy small meals you can carry easily or grab and heat to eat quickly, if you do ahead. , so this was a quick mini chicken pot pie one can do if they like. http://www.bettycrocker.com/recipes/impossibly-easy-mini-chicken-pot-pies/9a1006cf-5b40-4c87-acd8-9c3436210129 Ingredients Chicken Mixture 1 tablespoon vegetable oil 1 lb boneless skinless chicken breasts, cut into bite-size pieces 1 medium onion, chopped (1/2 cup) 1/2 cup chicken broth 1 cup frozen peas and carrots 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground thyme 1 cup shredded Cheddar cheese (4 oz) Baking Mixture 1/2 cup Original Bisquick™ mix 1/2 cup milk 2 eggs Watch Video Directions 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. 2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese. 3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup. 4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Meat, fish & fowl are also foods that can be gleaned from nature's bounty. I fish, and am working on arrangements for permission to hunt and trap on the land of friends and family. And although harvesting fur or leather are considered by some cruel, they are by-products of the neat harvest, and should not be wasted out of respect for the food 'donor'. Feel free to join me as I explore another facet of self-reliance and living off the land...getting meat!