Tag Archives: Cooking

Freezer Cooking: Storing Soup

It’s no secret.  We’re a teensy bit lazy here at Clutterhome.  I mean, it’s not like we live in a pig pen or anything.  But, I will gladly skip cooking in favor of hitting up one of our favorite local restaurants.

Our bank account likes it better when we cook at home, though.

We try and make the cooking process as pain free as possible, and LOVE quick easy recipes.  Freezer cooking allows us to cook once and feed ourselves 4 or 5 additional meals down the road.  As a military spouse who often finds myself alone, this method also helps me make cheap meals for one person without having to cut recipes down to smaller sizes.  Hooray!  Lazy loophole!

And it makes for a happy Erika because it means less dishes!

Today I made a big ol’ pot of “X Soup.”  It’s a tweaked and personalized-to-our-tastes version of Southern Plate’s Taco Soup.  There’s a whole story behind why we call it “X Soup,” but the short version is that it’s named after my future-sister-in-law, Christina, whom I affectionately refer to as X-tina, or “X” for short.

Soups and chilis, once prepared, can be frozen for up to 4 months.  The easiest way I’ve found is to separate enough for one meal and seal it in a Ziploc bag.  For my two person family, that’s about 3 cups.

For safety purposes, make sure you label the bag with the contents and the date prepared!  You don’t want a bunch of unknown soup cluttering up your freezer.  Trust me, you won’t be brave enough to eat it.

I like to take multiple bags, lay them flat in the freezer, and after they freeze I stand them upright so they take up less room.

They defrost quickly, but I usually remove it from the freezer the night before I plan on eating some good ol’ X Soup.  I let it thaw in the ClutterFridge and then reheat it for dinner!  It’s yummy with cornbread (which also freezes well!).

In case you’ve lost track, the countdown to ClutterBaby is roughly 2.5 months!  We’re going to be stocking our freezer with ready made meals between now and then, we’ll be bringing you more freezer cooking tips and recipe suggestions that work well for other lazy efficient people like us.

I know Clutterhubs STILL doesn't see it, but Clutterbaby looks like Skeletor to me.

See where we’ve linked up today!

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Foodie Friday! Reese’s ClutterCake

I knew what I was making for this week’s desert the moment I set my eyes on this bad boy from I Sew, Do You?.

Mmmm

However, on my almost daily trip to the grocery store (I’m not good at shopping all at once) I found that they didn’t carry Reese’s Pieces.  I was heartbroken, to say the least, so I wandered around a bit and decided I was going to make up my own version of a Reese’s Cake.

I’m not much for fancy cookin’.  I just had a microwaveable lunch (that I also picked up today on my daily grocery store run), and will probably eat something just as low maintenance for supper.

But I am one for “fancying up” simple recipes and pretending like I did some real cooking.  Work smarter, not harder!  Here is the Reese’s ClutterCake that I came up with:

Ingredients!

I’m not a brand snob.  If I had the option of buying generic brand, I absolutely would.  But I live overseas and, though I am adventurous with trying food, I enjoy the comfort of American products and my selection is limited.  I opted for the Duncan Hines because the cake came with a $0.35 cent coupon for the frosting.  ClutterHubs would be so proud!

Step 1) Make your cake!  If you’re like me (lazy), you might try the Cluttermethod of cooling cakes.  I let the pan cool for about 10 minutes and then stick that puppy in the freezer so it cools off quickly.  Patience is a wonderful thing, but God must’ve figured He had already blessed me with so much that He just went ahead and left that one out.  Don’t stick it directly in the cold after removing it from the oven, though.  That’s too much of a temperature difference too quickly and things could explode.  So I’ve read, anyway.

Step 2)  While your cake is in the freezer cooling, mix up your frosting.

Dump your frosting in a bowl. I used CHOCOLATE. Mix in some peanut butter. I used around a cup (I guess), but it's really a taste thing. Go with your tastebuds and you won't be wrong.

I used a hand mixer, but everything is nice and soft so you can probably just stir it.  It looks really creamy once it’s all mixed together.

Ohhhh, I just LOVE chocolate and peanut butter!

I was going to just frost it in the pan, but I realized I would have a lot of extra frosting.  So, I tried to be fancy and slice it into layers to add more CHOCOLATE AND PEANUT BUTTER.  It was super crooked.  Guess who cares?  Not Clutterholic!

Make sure you slice yours crooked, too. Otherwise it's not a true ClutterCake.

But do you see what I was going for?  Sort of a frosting and cake “sandwich.”

Wow, it just gets uglier and uglier! But tastier, too!

Step 3 (or 4 if you sliced and diced):  Frost your cake!  It was hard for me to spread, so I stuck it in the microwave for about 30 seconds.

Next, slice your Reese’s Peanut Butter Cups and generously sprinkle them on top of your ClutterCake.

Too sweet? No such thing!

Have a slice and enjoy the fruits of your labor.  You probably won’t even be able to tell how crooked you sliced it to make your “sandwich.”

It's ain't pretty, but it's GOOD. And that's what cake is all about.

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