I know I talk about this all the time but here I go again. Some times I don’t feel like making a huge mess or spending lots of time cooking. There are other fun things to do but everyone has to eat right? And everyone like good home cooked meals over some boxed stuff, right?
Last night was one of those I don’t feel like cooking nights. So our fast food was a hot bowl of pea soup, corn bread and for dessert we had peaches. I had exactly 2 pans, 4 spoons, 4 glasses, 4 bowls, 1 knife and a wooden spoon to clean up. I warmed up a jar of pea soup I had frozen last fall, a quick corn bread recipe that took all of 5 minutes to measure out, and I stirred together right in my cast iron frying pan then baked and popped the lid off a jar of peaches I put up. The corn bread recipe could have been even faster if I had the recipe minus the liquids and eggs premeasured in a container with the recipe written on the side.
The secret to these meals is that it all started months ago when I purchased a nice smoked pork shoulder. We had a wonderful family meal with close friends the night I cooked it. I saved the left over meat in small packages and froze for things like quick omelets, mac and cheese and even toasted ham and cheese sandwiches.
Meal two came with the ham bone a few night later, I made into a nice large batch of pea soup. This was a don’t even think about it meal. I put the ham bone in the crock pot and covered it with water, set it on low and forgot about it until the next day. After it was cool I removed the bone and other undesirable pieces, leaving the loose ham bits in the water. To this I dumped in about 4# of dried peas and a few well diced carrots. I turned the crock pot back on low and forgot about it again until later in the day when it was dinner time. Turned out perfect. A quick batch of corn bread and a fresh salad from the garden and dinner was served.
To freeze the leftover soup for another quick meal, I used regular quart canning jars and lids to freeze meal size portions in. These were not new lids, this is okay because I didn’t pressure can the soup I froze it. Make sure to leave plenty of head room as this stuff does expand when it freezes. No pressure canning needed, I simply put the band and lid on and put it in the freezer. I sometimes use other sized jars and their lids in place of the canning jars, it depends on the size I want to freeze.
After dinner last night I stopped into one of my favorite Blogs, to say hello to Rhonda Jean over at Down To Earth and was quite pleased to see she too is talking about pork shoulders and how handy and economical they are. You can read about it from her, here. Her photo of her dinner makes me hungry all over again for another cooked roast.
So now on to the corn bread, like I said I was in no mood to spend lots of time cooking so I mixed my corn bread right in the cast iron frying pan and tossed it in the oven to bake. My recipe calls for corn meal, I decided to use up some I ground last fall while preparing for our 7 months of eating from our pantry. The recipe also called for a small amount of white flour, I used ground oats and a bit of bran flour. There is also a small amount of “liquid fat” my recipe calls for so I used flax oil with a splash of sunflower oil. It turned out yummy. * here is another little Karyn is not into cooking tonight tip…the recipe needed a cup of milk. Since I am doing my baking with powdered milk to cut back on the fresh milk ($$ & running to the farm down the road) I didn’t bother mixing the milk first I tossed about 3 TBS of the milk powder right in the flour mix and added a cup of water with the oil and egg.
20 minutes and very little dishes later we were stuffed full of our convenience food…farm style. Now to decide what is for dinner tonight. I think it will be a “farm house buffet” (leftovers for those of you who are wondering). We have some Shepard’s pie, pea soup, potato salad and fresh spinach that need to be used up. Almost forgot the brownies and chocolate chip cookies…
So whats for dinner at your house tonight?