Making Handcrafting Easier: Make-Ahead Mirepoix

mirepoix: ready for the freezer

mirepoix: ready for the freezer

I know it is mid-Summer right now, but Winter is coming.

Lately, the urge to stock up and fill the freezer and pantry has become an obsession for me!

I have recently made chicken stock and canned it, have frozen several whole chickens I got for a good price, and have added some veggies to the freezer and pantry. Today, as part of making dinner for tonight (chicken pot pie), I decided to turn all the celery onion and carrots into ready-made batches of mirepoix, the Holy Trinity of all Fall and Winter savory meals. It will come straight out of the freezer and into a pot of ready made stock for stew, chicken and dumplings, soups or casseroles.

Taking the 30 minutes to sautee and soften the veg, today, will give me time back when I need it, during the busy holidays, when my time is better spent making cookies and watching movies and spending time with my friends and family.

Mirepoix is 50% onion, 25% carrot and 25% celery. You may make your mix in any combination and in any size batch you wish. I like a cup or 2 in each batch. You can also add fresh or dried rosemary and/or thyme for a lovely herbal boost of flavor.

Sautee the veg until soft. Cool. Bag and freeze.

That’s it.

Later, no need to thaw, just pull it out of the freezer, add it to a quart of stock, add 1 cup of chopped cooked chicken, and any assorted fresh veg you might have at the time (mushrooms, beans, broccoli, etc). Bring it to a boil. Turn down the heat and simmer. Boom. Soup. Drop in biscuit dough for chicken and dumplings. Top with biscuit dough or mashed potatoes and bake for pot pie or shepherd’s pie. Wholesome, homemade real comfort food is ready when you are.

Now, that’s Awesome America! Take that BigFood. This is how we Stick it to Monsanto. One delicious meal at a time.

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