"Bubble and squeak is a traditional English dish made with the shallow-fried leftover vegetables from a roast dinner. The main ingredients are potato and cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added. The dish is so named because it makes bubbling and squeaking sounds during the cooking process, and the cold chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides. It is often served with cold meat from the Sunday roast, and pickles or brown sauce." Wikipedia
It is not, as if, I think, the power is going to disappear. I expect it to work beautifully. Rather, I think, I like the idea of all my frozen food, in one place. The freezer is crowded but I am getting around that, with ease.
I keep a package of frozen emergency corn, spinach, broccoli, green beans and cauliflower, almost at all times. I also keep a few small packages of chicken cutlets and 2 or 3 one pound packages of chopped chicken or turkey and one package of chopped beef. I have two packages of gluten-free bread for stuffing and one loaf of homemade gluten-free bread, also in the freezer. There is a small sorbet and a package of puff pastry. I am sure, I have left something out but I think this is the bulk of it.
I find that with canned tomatoes and beans, a bottle or two of Marinara (if I don't have time to make my own) and Hubby's gluten-free crumbs, rice and quinoa, I am in good shape. I usually have some bell peppers, potatoes, always have onions, tomatoes, zucchini, squash and sweet potatoes, we can eat well, for a while.
My leftovers, as you can see, are not already cooked. They are just waiting to be experimented with. That is how we got these Bubble and Squeak Muffins.
In my refrigerator was some shredded red cabbage that had to be used. I needed green or white for the Bubble and Squeak but, if nothing, we have learned to be versatile. Of course, I did end up with blue muffins.
2 cups red cabbage, sliced
1 onion, thinly sliced
1 tablespoon olive oil
3 cups potatoes , mashed
salt and pepper to taste
In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
In a skillet, cook onion in olive oil until onion is soft. Add in the cooked cabbage and potatoes. Season with salt, and pepper.