This morning I got up, lit an apple cinnamon candle, started a fire in the woodstove and pulled a giant turkey breast out of the freezer. Is it just me, or do you start craving a full on Thanksgiving dinner around this time of year too?
Turkey and mashed potatoes. It’s been on my mind for days.
That, and the 90+ pounds of potatoes we have stored in the basement {and what in the world I’m going to do with all of them} is really what’s been on my mind lately. Anyone have any good recipes they want to share?
Pickety bits. How can you ever go wrong with cheese and crackers?
Or a loaded baked potato? {Do you rub your potato skins in olive oil and salt before baking them? You should try it!}
The HH made lasagna!
And I made a batch of Mel’s drunken beans and a loaf of Irish brown bread.
We also pulled some homemade chicken soup and tomato soup from the freezer and had that with the brown bread as well.
And I made 2 loaves of vegan zucchini and chocolate chip bread with some of the zucchinis I harvested last week. {It freezes well and doesn’t require eggs.}
We also harvested the last of the green beans.
And red and green peppers {I froze those} and picked 4 spaghetti squash as well.
We still have 2 butternut, 1 sugar pie pumpkin and 1 delicata squash out on the vines and some chives, oregano, cilantro and thyme too. I’ll probably harvest those this week.
On the dairy front, I am down to a little over a quart of milk {I pretty much only use it in my tea} and 2 1/2 half gallons of almond milk for the HH’s cereal.
We still have 23 eggs, a quart of whipping cream {I’m saving that for the roasted butternut lasagna I plan to make soon} 4 canisters of whipped cream {for when I need a hot cocoa fix}, plenty of sour cream, cream cheese, pepper jack, cheddar, Parmesan, fancy cheeses, butter and a small bottle of clotted cream left in the fridge.
It’s been a little over a week since I did any sort of grocery shopping, and the plan is to make it to the end of the year without buying anymore groceries {I loath shopping during the holiday season}.
And really, why would I want to venture out anyway?
There’s always something new to see or do right here at home. 🙂
Have a great Monday everyone,
~Mavis
Total Spent This Past Week on Groceries and Bakery Treats We Brought Home $0
- Total Spent in October on Groceries and Bakery Treats $0
- Total Spent in September on Groceries and Bakery Treats $1663.58
- Total Spent in August on Groceries and Bakery Treats $675.99
- Total Spent in July on Groceries and Bakery Treats $1037.79
- Total Spent in June on Groceries and Bakery Treats $297.1
- Total Spent in May on Groceries and Bakery Treats $323.38
- Total Spent in April on Groceries and Bakery Treats $352.64
- Total Spent in March on Groceries and Bakery Treats $712.01
- Total Spent in February on Groceries and Bakery Treats $230.98
- Total Spent in January on Groceries and Bakery Treats $128.60
- Total Spent on Groceries and Bakery Treats We Brought Home in 2021 $5481.69
Lisa says
Oh…make creamy potato soup. That will use up a lot of your potatoes! and you can add in whatever meat or other veggies that suits your fancy! (leftover ham anyone?) Good luck – I’ve never had any luck with storage for that long.
Kim says
Do you have powdered milk on hand?
If your daughter comes to visit, is she allowed to pick up an item or two for you………or is that not part of this challenge?
Mavis Butterfield says
Yes, we have powdered milk and buttermilk. No incoming groceries. 🙂
Barbara Dougherty says
Wow! That’s determination! Good for you.
Mel says
In food news for us, it finally happened: I used up all the freezer space we have. I was going to do a few more freezer meals, but instead I’m going to make beef stew today and then call it quits. The freezer space isn’t all taken up by freezer meals–we have 60 lbs of tomatoes, some local meat, chicken feed, freezer meals that will be going to my dad, etc. I normally don’t have to work around that stuff and often can even leave one freezer empty and unplugged. The plus side of very full freezers is that I’m already enjoying buying fewer groceries.
I can think of a lot of potato recipes, but most use large amounts of cream, half and half, and/or milk. That said, I’ve made this recipe for potato soup, which is creamy but only uses a half cup of cream:
https://www.thepioneerwoman.com/food-cooking/recipes/a12045/perfect-potato-soup/
We also really like this warm potato salad in winter:
https://damndelicious.net/2019/07/17/warm-potato-salad/
And not a potato recipe, but I made stuffed pepper soup this week that was amazing, so that might be a good bet for your frozen peppers. I made it on the stove top, added a half pound of sausage to the beef, added a bit of cayenne, and increased the basil and oregano. I also added cooked pearled barley at the end instead of doing the rice:
https://www.tasteofhome.com/recipes/slow-cooker-stuffed-pepper-soup/
Erin says
Your potato casserole is always a hit at our house! You can use chicken broth to replace most of the milk in a potato soup recipe. It’s what I do to reduce the amount of fat/calories and my family never noticed.
Melissa says
Yes, we can’t have dairy because of intolerances. We boil potatoes in chicken broth. When they’re done, we drain off and save the broth, then mash the potatoes and slowly add back in the broth until the potatoes are creamy. Makes great mashed potatoes, but don’t expect them to taste like mashed potatoes with butter and milk. 😉
Margo says
Potato pancakes, potato bread, oven fries, home fries with some of your bell pepper and some onion, baked, mashed, fried, souped…..wow, you have a lot of potatoes!
Mona R McGinnis says
Potato soup/chowder. Try pickle soup for a potato soup with a zing.
Potato pancakes.
Roasted root vegetables with seasoning and olive oil.
Stew
Garlic mashed potato
Mashed potato with cabbage & bacon (colcannon)
Shepherd’s pie
Mavis Butterfield says
Potato pancakes!!! The HH can cook those outside on the griddle. Good one!
Tamara says
All the potato use suggestions call to mind the children’s book by Trinka Hakes Noble, “Meanwhile Back at the Ranch”. A fun book!
Growing up I was taught numerous ways to make potato soup with various ingredients but my Granny always said, “If you have a potato, salt and water, you can make a good potato soup and not go hungry.”
Jennifer says
I like my baked potatoes rubbed with butter and garlic salt. Adds a great taste. Potatoes in any soup or in with a pork roast is a favorite. I grew up in SC, we always had rice. In fact, I don’t remember ever having mashed potatoes until I was in my 20s. Still not a fan, but mashed cauliflower? Yes please.
Michelle says
Scalloped potatoes would be a great addition to your freezer meals for a quick side dish.
suzanne says
We love sheet pan potatoes with brauts or really any sausage. Just cut up potatoes (bite size) add sliced onion and possibly any other veg that needs to be used. That odd beet, radishes or carrots. If Im adding broccoli or peppers I’ll add it 10 minutes into cooking time.
Toss you veg with oil, salt, pepper, Italian seasoning. extra rosemary and maybe garlic powder. Smoked paprika is really good too. I do this right on my covered pan.
spread them flat and nestle in your protein of choice. Bake at 400 for about 35 /40 minutes. Check your potatoes near the end. Everything is nice and crispy edged.
Once upon a chef has an excellent warm potato salad recipe. It doesn’t use anything you don’t already have in the pantry hopefully. I left the bacon out for our vegetarian guests and everyone still raved about it. I did follow her advice and made it early to marinate the onions.
https://www.onceuponachef.com/recipes/german-potato-salad.html
Amber says
A bit labor intensive but the HH could griddle these as well and they store long term
https://flouronmyface.com/how-to-make-dehydrated-hash-brown-potatoes/
Janis Briggs says
How about twice baked potatoes. Use your powdered milk to make the mashed potatoes and you could even add stuff to change them up. Canned Costco chicken, green chilies, and cheddar cheese or add small meatballs in bbq sauce…..Something about twice baking them makes them disappear at our house.
Mary Neathway says
Of course you want turkey and mashed potatoes….. it’s Canada’s Thanksgiving ! Yesterday we had a locally grown, organic chicken with all the fixings so today’s meal is whatever anyone wants to find in the fridge. I’ve had pumpkin pie for lunch…..
Mavis Butterfield says
Pie for lunch is always a good choice.
Julie says
I could not make it that long with only 23 eggs or that little milk. But I could do the rest of it.
Sheila says
I love all kinds of hash & there’s a variety of hash recipes online. My favorite hash is potatoes, cabbage & either corned beef or ham chunks.
Rosemary Calhoun says
My mom made this potato recipe when I was a child and I loved it. I think I need to make it this week . . .
2 onions, sliced thin
10 potatoes, sliced thin
Garlic salt (to taste)
Salt & pepper (to taste)
Oregano (light layer over all
2 cans tomatoes (16oz. cans) or fresh tomatoes (cut up)
Olive oil spray
Spray 9×13 casserole dish with a light spray of olive oil (I use Pam). Put onions, potatoes, garlic salt, salt, pepper, tomatoes and oregano into a bowl and mix thoroughly. Pour into casserole pan and spread out into a layer (you don’t want them in a pile – an even layer will help them cook thoroughly). Bake uncovered for about 1 to 1.5 hours (depends on how thick the potatoes are sliced) – just cook until potatoes are tender.
Cathy says
2 potato ideas.
Slice potato and onions in a casserole dish. cover with shredded cheese and pour a bottle of french salad dressing over the top. Bake at 350 degrees for about an hour.
Ham/Potato Casserole In a crockpot layer sliced potatoes, onions, and shredded cheese. Pour 2 cans of cream of chicken soup over the top. I cook on slow all day.