Category Archives: Bulk Cooking

Bulk Cooking, Food & Recipes, Gardening, The Suburbs

Preserving the Harvest by Liz Porter

Many of you know that we have been attending classes at Lady Slipper Nursery on Saturday mornings.  This Saturday we had the opportunity to attend Preserving the Harvest by Liz Porter of Buckeye Creek Farms.  Liz led a fun, informative class and gave tips for both newbies and veterans alike.  She had excellent suggestions for tools, methods, and resources.  Specific topics discussed were pressure canning versus water bath canning, blanching before freezing, canning additives, and the canning of Continue reading Preserving the Harvest by Liz Porter →

Bulk Cooking, Casseroles, Chicken, Food & Recipes, Main Courses, Meats, Recipes

Bulk Chicken Pot Pie with Mashed Potato Crust

This recipe is not difficult, but it does take a lot of time.  I usually divide the prep into two separate days.  I make the chicken and stock on the first day.  On the second day I make the mashed potatoes and use the stock  and chicken from the first day to create the creamy chicken vegetable mixture. Then I assemble the casseroles and freeze. It’s a major investment of time but it yields five 9×13 pans of delicious, quick dinners you can grab out of the freezer and throw in the oven for a yummy, hearty meal at the end of a long, hard day. Continue reading Bulk Chicken Pot Pie with Mashed Potato Crust →

Bulk Cooking, Crockpot, Food & Recipes, Freezer to Crockpot, Recipes, Soup

Crock Pot Split Pea Soup with Ham

Prep Time: 10 minutes
Cook Time: 6-8 hours
Total Time: 6-8 hours
Yield: 8

Crock Pot Split Pea Soup with Ham

Ingredients

  • 1 large organic onion, diced
  • 3 organic stalks of celery, diced
  • 5 organic cloves of garlic, minced
  • 10 oz of organic carrots, shredded
  • 8 oz nitrate/nitrite free organic ham, diced
  • 1 qt. of organic chicken broth
  • 2 cups water
  • 1 TBSP curry powder
  • 2 TBSP Sugar in the Raw
  • 1 tsp freshly cracked pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp dried sage
  • 1 tsp dried thyme

Instructions

  1. Place all ingredients into a large crock pot.
  2. Stir lightly to combine.
  3. Cook on low setting for 6-8 hours.
  4. Use immersion blender to smooth out some of the chunks, if you like. I leave mine lumpy and just mix it a bit with a spoon.
  5. Garnish with a dollop of fresh organic plain yogurt, or some shredded cheese, if desired.

BULK COOKING INSTRUCTIONS


For Bulk Cooking, I quadruple this recipe using two large crock pots.  In EACH crock pot I add:

2 large onions, diced

6 organic stalks of celery, diced

10 organic cloves of garlic, minced

20 oz. organic carrot, shredded

16 oz. of nitrate/nitrite free ham, diced

2 qts. chicken broth

4 cups water

2 TBSP curry powder

4 TBSP Sugar in the Raw

2 tsp freshly cracked pepper

1 tsp cayenne pepper

2 tsp dried sage

2 tsp dried thyme

Cook as directed above.  Cool completely and divide each crock pot contents into two gallon-size freezer bags, yielding four bags in all.  Lay flat and freeze to stack horizontally.  Don’t forget to label your bags with date and contents.

FREEZER TO CROCK POT INSTRUCTIONS

Take frozen soup out of freezer and run under warm water long enough for the soup to release from the sides of the bag.  Cook in your crock pot on low setting until warmed through and steaming hot.