The Freezer cooking continues! This morning I set a big pot of beans to get cooking in my crockpot. I love to cook up a lot of pinto beans at one time to use in chimichangas, burritos and beans and rice throughout the month. I portion it out into 2 cup servings which seems to be a good size for our family.
Next I cooked up five pounds of ground beef and made up a taco seasoning recipe on the fly. It’s so nice to throw together a bunch of bulk spices and herbs to season meat with.
Recipe: Taco Seasoning Mix
- 2 Tablespoons dried oregano
- 2 Tablespoons salt
- 1 Tablespoon garlic powder
- 1 Tablespoon onion flakes
- 2 Tablespoons chili powder
- 1/2 Tablespoon black pepper
- In a small bowl, combine all ingredients. Transfer to spice jar for storage.
- Use 1-2 Tablespoons of mix per pound of ground beef, depending on how spicy you like it.
- For longest storage, store the mix in an airtight container in the freezer.
Then, I experimented with a Roasted Garlic Mashed Potatoes recipe. If it’s a hit, I’ll be sure to share it. Or you can experiment on your own. Just mash a few cloves or a whole head of roasted garlic into your favorite mashed potato recipe.
Recipe: Roasted Garlic
- 1 head of garlic
- olive oil
- Preheat oven to 350°.
- Cut off the tip of the garlic head, like you do with an artichoke. Place in a small baking dish. Pour 2 Tablespoons olive oil over the top so it can drip down inside.
- Cover with foil and bake for one hour. The garlic will brown and soften as it roasts.
- It’s good on toasted sourdough baguette, too, as a fancy appetizer.
I’m tired already. It was a lifesaver to have FishPapa watch the kids last month when I did this. I think I’m getting my mom and sister to come next time as reinforcements.
No one should have to peel 12 pounds of potatoes by themselves, now should they?