Meals from the Homeastead

-






Good Morning!
Here's a look at what I was cooking up last week...

We started off the week with burgers. I had some sliced pepper jack cheese I took out of the freezer and used a slice of that and some chopped onion to add to my hamburger. I also added spices (to taste), salt, pepper, garlic, Mrs. Dash Garlic and Herb. I made 3 burgers for us from this..


 
We also put some corn on the cob on the grill to go with this and had potato chips on the side.  The burgers were so good. 
We had leftover corn and had that with bbq'd steak and baked potatoes for the next night. I made the Caesar Salad Kit that I mentioned in my grocery haul to with this meal..




I was in the mood to make soup and the day was cool and cloudy which would have been a perfect soup day, but instead I made some ham alfredo because it seemed quick and easy to put together.

A few months ago I had canned up some ham and stock that was leftover from a large ham I had served. If you'd like to see that post you can find it HERE. 
 
I sauteed some chopped onions in a little butter.  Then I opened two jars of my ham and drained the stock (I didn't need it for this meal) and added that to the onions. Then got out my last jar of alfredo sauce that was on my pantry shelf.

I added the sauce to the ham and used a little of the ham broth to shake the jar out of all it's contents. 
 



While I was putting this altogether I cooked up about 6oz of whole grain angel hair pasta. I added this to sauce.

 

I served this meal with green beans, toasted french bread, and a salad...

 

The last couple meals I have for you this week were from the grill.  Steak with tater tots that I cooked in the air fryer..

 

And burgers with corn on the cob...

 


And that wraps up this weeks meals from my homestead..



That's all for this week!
Crystal :)











Comments

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine to
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my
Read more