Frozen Food

No not Lean Cuisine or Digiorno’s (though I’ve got both in the freezer right now, sometimes a girl needs a break), I’m talking homemade food. It is my new favorite thing to freeze food I’ve made. Generally a recipe yields more than me and my man will eat at one time, and gone are the days of forcing yourself to eat the same thing 4 days in a row! 
Here’s what you could make & freeze right now:

Pulled pork– unsauced, measure 1 cup into each bag. BTW, I use sandwich bags. Probably not great super long term but it’ll be fine for a month or two. I’ve never posted a recipe because it’s so damn easy. Pork shoulder or butt in the crockpot, add liquid (chicken broth, Dr. Pepper, beer, etc.), then on Low for 8-10 hours. Then shred and remove fat and bone. So yum!

Biscuits– I have made biscuits for years (my recipe post from 2012!) but it didn’t occur to me until recently to freeze the dough! I would leave it in the fridge, it would get gross, and I would be sad. No more! Replace milk with buttermilk in that recipe for buttermilk biscuits. 😀 Anyway, once you roll it out, just cut out biscuits and place them on a tray covered with wax paper and place into freezer until solid, then throw them into a bag. Ahh biscuits for LIFE. (Bake 5 min longer if from frozen)

Gnocchi– Yes, I just posted this here, and I still have some left over! I already made one dinner with it and it was arguably better because after I boiled the gnocchi until it floated, I threw it in with the tomato sauce pot and it soaked up the sauce so wonderfully. Maybe I just really love tomato sauce…

Pierogies– My love, my ultimate comfort food, the pierogie 💕  I used to gorge myself on Mrs. T’s Pierogies as a youngun, and then I grew up and found a recipe that is now my New Year’s Day tradition (little purses!). I’ve never posted my recipe and maybe I will try to do that the next time I make them.  Time consuming but so worth it.

Love,

Feisty

Easy Recipe of the Week: Flaky, Delicious Biscuits

Image

With snow on the ground, a permanent scarf around my neck, and a blanket always by my side, weather like this calls for warm and homey meals.  Growing up in Virginia, I suppose I am predisposed to prefer southern meals like chicken & dumplings, or the very simple biscuit.  Yes, these are EASY EASY EASY to make and so dynamite delicious too.

BLAZING BISCUIT DOUGH

2 1/4 c. flour

3/4 tsp. salt

1 tsp. sugar

4 tsp. baking powder

1/3 c. butter, very cold

1 c. milk, very cold

Combine dry ingredients & sift together.  Cut butter into small pieces and mix in to dry ingredients with fork.  You could also do this with a food processor, but I don’t have one, or your fingers, but that gets real messy.  I usually end up doing a combination of using the fork & my fingers.  Butter should be roughly the size of peas.

Mix in milk until dough barely holds together.
Image

Turn out onto floured surface and knead for a few strokes until it comes together nice and smooth.  NOTE: FLOUR IS YOUR BEST FRIEND.  One of my pet peeves is dough sticking to my fingers (I can be quite paradoxical like that; an artist & chef who hates messy hands), so I flour it up!  It feels like a waste, but you don’t want to lose your biscuit dough, sticky finger by finger.  Make dough into a cohesive ball.
Image

Now, apparently fluffy biscuits come from cold dough, so if you have time, wrap your dough in lightly floured plastic wrap and refrigerate for a bit.  When you are ready to gobble down these babies, roll out your dough until its about 1/2″ to 3/4″ thick and cut out biscuit-sized circles.  I should call myself the resourceful chef because I always find ways around not having certain things needed.  Like a biscuit cutter.  Use an appropriately sized glass and it works just as well. EDIT: Apparently it does not work just as well. A sharp cutter or knife (for square biscuits!) is better at producing clean edges which leads to good layers. I use a round cookie cutter now!
Image
These biscuits will rise, so don’t worry if they look short.  Place them on a lightly oiled baking sheet & bake for 8-10 minutes at 450 degrees.  Don’t crowd them or they will take longer!  Brown them to your liking; any way you do it, they will be splendidly delicious!
Image

One note about leftover dough: Unless you need all the biscuits you can get out of this dough, wrap up the leftover dough into a ball and save overnight.  The biscuits will be better than if you rerolled the dough immediately. 

Create a free website or blog at WordPress.com.