Since we’re winding down on this trip, I took everything out of the freezer and I could not believe what all I have in there. I won’t list everything, but suffice to say – we could probably live off this inventory for 2 months!!
I wasn’t going to admit this on any ‘social media’ – but, then I realized some good recipes and ideas are coming out of this cleanup project, so like everything else in my life, I’m hanging these ideas out for everyone.
The bad part is, I will be making dishes I can’t possible duplicate; as in the dish we had today – a dish from Noble Pig’s blog: Skillet Bowtie Bacon-Cabbage-Ham-Mushroom Pasta.
The following is a statement I make so often upon seeing a recipe which sounds too good not to make, but…….
But, I don’t have Bowtie pasta, bacon, or ham, or sour cream… …
Here’s the recipe and I think the original would be very tasty, but with the revisions I had to make, I think it was wonderful!! I made kind of 1/2 a recipe of the below –
Skillet Bowtie Bacon-Cabbage-Ham-Mushroom-Leek Pasta – Altered to fit our ingredients Author: Noble Pig, 12/28/12
1/2 lb bowtie pasta, dry (I used 4 oz. Spaghetti Rigati)
6 slices thick cut bacon, diced (I used 1/4 cup prosciutto bits)
4 leeks, white parts only, sliced (no leeks, I used 1/2 on onion)
8 oz sliced mushrooms (I used dried morels and porcini)
2 cups leftover ham, cubed(no ham, used ~2 cups seasoned alligator bites a cook gave me in Louisiana and I froze)
8 Tbs butter (~ 3 T. clarified butter from freezer)
1/2 head green cabbage, shredded (used green)
1/2 head purple cabbage, shredded(no purple- didn’t use)
Garnish with: freshly ground black pepper (added Truffle Salt – great addition of musky flavor.)
dollop of sour cream (had none – not needed)
1. Make pasta according to package directions. Let sit in the water to keep warm. Kind of bastardized the method from here, but pretty much close:
2. Sauté bacon over medium heat until slightly brown. Add leeks and continue to sauté for about 5 minutes more. Add mushrooms and ham and cook until done. Remove from pan.
3. Without wiping the pan, melt butter and add cabbage. Cook until softened, about 5-8 minutes. Add bacon-ham-mushroom mixture to the cabbage as well as bowtie pasta. Toss together and serve immediately. serves 6
Onions, reconstituted morels and porcini mushrooms
Cabbage, pasta and sautéed alligator added to the onion mixture –
a great combination of flavors: Morel and Porcini mushrooms, prosciutto bits, sautéed cabbage and onions tossed with pasta and chunks of Louisiana seasoned alligator and seasoned with Truffle salt and lots of freshly ground pepper – what a dish!!
And, because we have so many goodies in the freezer, I don’t think we’re going out for Mexican tonight after all, as we had planned. In fact we may not have dinner at all…also found some Vanilla ice cream in the freezer and I have bourbon, maple syrup and peanut butter….know where I’m going with this?????????????? Probably will be our dinner.
Peanut Butter Bourbon Milkshake
2 oz bourbon
1/2 oz maple syrup
1/4 cup crunchy peanut butter
1 cup vanilla ice cream (we use frozen yogurt)
1 cup of ice cubes (or use however many to make as thick a shake as you prefer)
Combine all ingredients in a blender, and blend until fully incorporated and frothy.
More dishes which turned out very tasty from leftover packages:
Hawaiian Pork and rice from a Medford, OR restaurant – diced the pork, added the rice and a can of refried beans spiced up with taco sauce and packaged up in 1/2 cup baggies. One morning, spread the filling on a crispy corn tortilla topped with tomatoes, green onions and cilantro for a Tostada dinner.
For brunch, used the filling in a burrito and topped again with tomatoes and green onion and served with a grapefruit and banana salad. Four more pkgs. are left to think about.
How easy can a dinner or brunch be for a busy family?
A pkg. of BBQ Ribs with sauce morphed into a wonderful pizza! Brush a pizza dough round with BBQ sauce, then layer chopped rib meat (or BBQ Pork roast meat), cheese slices (I had Taleggio cheese), tomato slices, dried basil and red pepper flakes sprinkled over and baked. Sprinkle with green onions as it comes out of the oven.
It was a good feeling to scratch out a few items on my list of freezer goodies, but I have a couple pages to go yet, so I’m anxious to see what dishes develop out of this little experiment. I’m thinking the real challenge will be to have on hand some of these same packages again so when I have to go freezer diving, I can recreate them. More to come……