Every once in a while, I survey what is hiding in my freezer and decide to make something with the frozen goodies. Winter is a very good time to do that for me. Since our growing season is just about here in the south, I have to make room for my CSA produce. A biggie is the leftover Thanksgiving turkey and gravy which shouldn’t be stored for too many n\months. So this week turkey pot pie was on the menu, Since I still have the turkey bones, soup is on the menu next week. This week the frozen ham bone gave is split pea soup for lunch. A box of frozen artichoke hearts were just right for pizza and the extra applesauce made a delicious bread.
Recipe for Baked Applesauce:
1 1/2 cups applesauce
1 cup sugar
1/4 cup vegetable oil
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine the applesauce, sugar, oil, eggs and milk; beat well. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt; stir until smooth.
Fold in the pecans. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Turkey Pot Pie
Following Thanksgiving, I had quite a bit of turkey and turkey gravy leftover. I placed some in the freezer for the future. The future is here and I decided this was a good time to make a turkey pot pie.
2 refrigerated 9 inch pie crusts, at room temperature
1/2 cup chopped onion
2 cups leftover turkey gravy, defrosted if frozen
2 cups diced turkey, defrosted if frozen
2 cups frozen mixed vegetables, thawed
1 small baking potato, peeled and diced
Salt and black pepper to taste
Heat the oven to 425°F. Unroll pie crust and place one pastry in a 9 inch pie pan.
In a large mixing bowl combine all the filling ingredients and mix well.
Spoon the mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 45 minutes or until crust is golden brown and the filling is bubbling. During last 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
Let stand 5 minutes before serving.
Artichoke & Fontina Pizza
9 ounces frozen artichoke hearts, thawed and drained
1 tablespoon olive oil
1 small onion sliced into thin rounds
2 tablespoons fresh lemon juice
2 garlic cloves, smashed
1 sprig basil leaves sliced
Salt and black pepper to taste
One pound of your favorite pizza at room temperature
1 1/2 cups whole milk ricotta cheese. drained
8 oz Italian Fontina cheese, sliced thin
¼ cup grated parmesan cheese
Heat the oil in a medium skillet and saute the garlic and onion until tender. Add the artichoke hearts, lemon juice, salt and pepper and simmer until the artichokes soften.
Cool the mixture to room temperature.
Heat the oven to 450 degrees F. Oil a pizza pan. Stretch the pizza dough to fit the pan.
Combine the ricotta with basil, salt and pepper
Cover the dough with the sliced fontina cheese. Top with ricotta and then the artichoke mixture. Sprinkle with Parmesan.
Place the pizza on the bottom rack of the oven and bake for 20 minutes.
Split Pea Soup
Recipe for Glazed Ham:
2 1/4 cups dried split peas
2 quarts cold water or broth
1 1/2 pounds ham bone
2 onions, thinly sliced
2 garlic cloves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
/4 teaspoon dried marjoram or thyme
2 bay leaves
3 stalks celery, chopped
3 carrots, chopped
1 large russet potato, peeled and diced
In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Marisa Franca @ All Our Way
February 3, 2017 at 8:21 am
Wow!! Can I come shop your freezer? Ours here is like Mother Hubbard’s cupboard. Your recipes certainly look tasty! Hope you have a great day and even better weekend.
February 3, 2017 at 8:27 am
We’ve been having split pea soup this week and loving it. Like your suggestion for the pie.
Living in Mommywood
February 3, 2017 at 11:18 am
I’m trying to get into meal prep myself. I need to because I’m wasting way too much food and spending a lot of cash eating out. Can you suggest some tips for me to get my freezer n fridge on right track xo
February 3, 2017 at 1:13 pm
Cooking at home and managing leftovers are keys to healthy eating and not wasting food. I always try to make extra so I can use the leftovers in a different meal. For example cook 2 salmon or tuna fillets and use the extra to make delicious fish cakes. It is important to not buy too many produce items because they spoil, so what I do is plan my menu and recipes each week with what is in season (because it is cheaper) before I go shopping and only buy what I need for the recipes that week unless I am making an extra piece of chicken of fish. I try to write down what I put in the freezer in a notebook or on the IPhone and label and date the freezer bags or containers. I know organization time is not always possible.
I did a few blogs on the topic and you can take a look to see if they help you
and here is one on leftovers
I have several more on the blog and if you go to the search box on the right and put in freezer or leftovers, several more posts will appear.
February 3, 2017 at 7:23 pm
Great ideas Jovina. Thank you! I also love to cook from the freezer – there’s something very satisfying about it.
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November 27, 2019 at 7:29 pm
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