Since I can’t go to the farmer’s markets or stores by myself, for the most part I am relying on my freezer and garden for meals.
This is really helping me get through the loads of stuff
squirreled packed away in the freezer and it is really making a difference.
For this meal, I was able to defrost a package of beef short ribs, pork ribs, green peppers and onion, and several containers of drippings from past roasts. I added it all to the crock pot and set it on low for a slow cook. After several hours I headed out to the garden and, with the help of my husband, brought in some of the celery and kale. I added the chopped celery midway through the cooking process and added the kale at the end.
The crockpot was overflowing and that was great because I could put a bunch of it into containers to send to work with my husband for his lunches. I laughed as I put more containers back into the freezer…. but it was a healthy homemade version of “fast food.” So easy to grab for a quick, especially as I am limited with what I can do right now.
I will need to come up with another crock pot full of healthy goodness soon to replenish the freezer.
- Short ribs – Bandera Grasslands (part of the 1/8 of a cow I purchased)
- drippings – from past cooked local roasts
- Green pepper & onion from the freezer – last summers garden
- Celery & kale – out back in the garden
If you would like to see what the other participants are cooking up for our Southern SOLE Food Challenge, just click on the SSFC badge at the top of the page.
Do you make large meals and freeze some extra portions for a homemade version of “fast food?”