I am practically upside down… cleaning out the freezer by leaning into the freezer in a big way, getting to the bottom of it all…and thinking on the fly. No one really likes getting their hands freezing cold in this weather, but taking stock of the freezer is something we must do now and then to keep order and be frugal. Here are some of my Non-Recipes, which got their inspiration from viewing the freezing heap on my kitchen table.

My New Year’s resolution is to use up all this stuff in my freezer before buying more. It’s crazy to let good food get freezer burned or go to waste. Let’s see what’s good… and what good recipes come out of this.TOP OF THE HEAP…

COCONUT SHRIMP…Day 1) a 4# box of u-10s (10 shrimp to the pound), huge Panama shrimp (I know, who has these lying around?) But I have parties to go to all week, how festive to show up with these sexy coconut shrimp and a sweet chili dipping sauce?

After thawing my shelled, deveined jumbo shrimp, I butterfly them open and pat dry. Beat a couple of egg whites to a froth. Meanwhile assemble some shredded coconut (say 1 cup, not the long shred kind) and season with salt, pepper and a bit of cayenne and a dusting of flour. Have a nice heavy skillet ready with hot oil; I like to use safflower. Dip the dry, raw shrimp in beaten egg white, then dredge in the seasoned coconut. Sometimes I do this twice to build up a bigger crust with a short stay in the fridge in between. It depends on how the coating is sticking… When all the shrimp are “battered,” you are ready to fry. Turn only once and have absorbent toweling or a brown paper bag at the ready. It’s fine to pre-fry, then re-heat the shrimp just before guests arrive. I like a standard sweet chili sauce from the grocery for a dipping sauce. I bump mine up with some lemongrass paste, also easy to find in a tube!

SAUSAGE BRIOCHE…Day 2) chorizo and a package of puff pastry. A great and easy hors d’oeuvre for party #2

Thaw the chorizo and puff pastry overnight in the fridge. I like to assertively brown the sausage, then cut into “coins” when cool. When one unfolds the puff pastry sheet, it is marked into thirds by the fold. Cut the sheet into thirds and sprinkle with fresh ground pepper. Cut into elongated triangles, as if making a croissant shape. Position the sausage at the thick end of the triangle and roll to the point. Press to assure that it will stay closed. When all are finished, they can be stashed in the fridge or freezer. Bake them just before needed on a greased sheet pan, in a hot oven, say 400 degrees. The puff pastry needs a high heat to “puff.” Spicy, yummy and OH! so easy.

SEAFOOD CHOWDER…Day 3) an array of shucked mussels, frozen cooked haddock, diced frozen onion and last year’s ME shrimp and a few diver scallops…Looks like a warming evening meal.

Here’s a non-recipe if I ever did see one. Defrost all and grab a heavy bottomed pot of some size. Quantities really don’t matter here, just get your inner intuitive on and let’s use this food up! Begin by browning the onion in half butter and half olive oil, throw in a bay leaf and salt and pepper. Dice two large, scrubbed, Yukon gold potatoes with the skins on and enough water to barely cover. Simmer till potato is cooked through. The seafood is already cooked, save the Maine shrimp and scallops, so add everything  but the shrimp and scallops to the pot and give it a stir. I like to use whole milk with some cream added, so go ahead and add what looks like the right amount to make the body of your chowder. Cover the pot. When warmed, bring to a gentle simmer and add one half cup of good sherry. When you have a gentle simmer going add the thawed shrimp. Cut the heat and cover. Check for seasonings, add a bit of heavy cream and toss in some finely chopped parsley as you serve up your thrifty supper. Don’t forget the crackers. Note: If, when making chowder or any cream dish, your sauce breaks, adding heavy cream will bring it back together.

Day 4) bags of beans from the garden, puff pastry sheets, diced cooked chicken meat and chicken stock and garden peas…sounds like MY EASY CHICKEN PIE. Sometimes I make two and freeze one (now that I have room in the freezer once more!) for an easy second meal.

Thaw all in the fridge overnight (it’s the only safe way, friends). I am actually going to bust out some Campbell’s Cream of Mushroom soup for this one. It’s a comfort food thing. I’ll begin with a heavy bottom pot and the systematic dicing of all the veggies I wish to add that I couldn’t find in the freezer. In this case, I’ll use fresh onion, garlic, celery, button mushrooms, carrot and maybe a turnip if I have one withering somewhere. Do peel before dicing. Use as much of the whole vegetable as possible. I add the veg in this order, learned from my Macrobiotic days (when I would have been strung up for opening a can of Campbell’s soup): Onion, garlic, carrot, turnip, celery and celery leaves, mushrooms, chopped. Toss to coat in your oil of choice, use some salt and pepper to season, and to draw the water out of the veggies to accelerate the cooking process. The tossing in the oil helps the veggies to retain their individuality. Then add broth to cover (and the frozen, chopped beans) and cover the pot. Let the stew simmer until the veg is cooked through.

I like a chicken stew with a bit of thyme and summer savory, as well as a big dash of Bell’s seasoning. Here is where you’ll need to ascertain whether to drain off some broth. I do, and save it…you can always add it back in. Add 1-2 cans of mushroom soup and check the seasonings. Your stew should be thick and delicious. Then grease a Pyrex casserole, ladle in your chicken stew and top with a couple of sheets of puff pastry. I crimp it for a homemade look and slash it in a couple places for a steam vent. Dash some herbs onto the crust before baking it in a hot (400 degree) oven and you’ll never have to admit it’s “not from stratch.” Be sure to place a foiled half sheet tray under the casserole, as it often cooks over and this will save you the mess of oven cleaning.

Day 5) SPANAKOPITA…a box of phyllo dough and some frozen creamed spinach…Greek, it’s what’s for dinner!

Phyllo dough always handles better if it’s been defrosted in the fridge. When I had an abundance of garden spinach, I went on a creamed spinach and spinach pesto spree. Now all I need to do is add some Feta cheese and toasted fennel seed to my creamed spinach mixture for an international change of pace.

I have about 2 pounds of spinach mixture, so I’ll choose my medium-sized Pyrex casserole so that I have a layer of spinach maybe one  and one half inches deep. You’ll begin by melting one pound of butter and I like salted for this. You’ll need a good pastry brush too.

Start adding the phyllo dough one layer at a time, buttering each as you go. I lay each one at a slightly different angle and leave one half dozen for the top. When all are down and buttered, place your filling in on top and smooth it. Then, bring in your edges, buttering as you progress. Then carefully add the top layers, slit for steam vents and butter again, then add a few fennel seeds. Do not be scared of this dough. It’s not that big a deal to mess it up a bit in this recipe. Folks will only see the top and you can’t go wrong with all that flavor!

Bake in a 375 degree oven and try to serve it right out of the oven. It’s fun and crispy to eat with friends and a big salad!

Day 6) BISON AND GROUND TURKEY MEATLOAF…that’s what to do with ground bison and that ground turkey, as well as the fresh frozen bread crumbs & country bacon I found! HEARTY!

This will make a big meat loaf, serving 6-8 hungry eaters. Leftovers make great sandwiches.

1 cup of bread crumbs, fresh or frozen
1/3 cup milk
1 medium onion, chopped fine
3 garlic cloves, minced
1 medium celery rib and 1 carrot, finely chopped (or use the  cuisinart)
2 Tablespoons butter
2 Tablespoons Worcestershire sauce
1 Tablespoon vinegar
4 thick slices chopped bacon (helps with the lean nature of the bison)
1 1/2 pounds bison
1/2 pound ground turkey
2 large eggs
Parsley and bacon to garnish

Preheat oven to 350 degrees.

In a large bowl, soak bread crumbs in milk. Cook all veggies in a heavy skillet in the butter, cooking on a low heat covered until tender. Chop the bacon in the food processor. Add all remaining ingredients to the milk mixture, mushing it all up with your hands.

Make a freeform loaf shape and place on a baking sheet, bake for 60-75 minutes and let rest before slicing. FUN NOTE: you can make a polka dot loaf by poaching slim carrots in broth then forming the raw meatloaf around them the long way, like a sushi roll. When you cut into it you’ll see orange polka dots! Children love it!

Day 7) FRENCH CRUMB TOP APPLE PIE…can you believe I had frozen sliced Granny Smith apples and a streusel topping in the freezer? ( I used the one from Joy of Cooking) I always have some Pillsbury pie crust  on hand as well. A girl has to have options.

Preheat your oven to 400 degrees.  I thawed the apples (maybe 2 pounds)and drained them of excess moisture. Choosing a large bowl, toss the apples in half brown and half white sugar, 1 cup in all, added fresh ground nutmeg and a dash of sea salt and cinnamon. Add a Tablespoon or two of flour depending on the wetness factor. That’s it. Do not over spice an apple pie.  Pile into a hand crimped pre fab shell and dot with butter Top with the pre-made streusel or a second pie crust. Crimp together if using two crusts and bake until the apples are tender. I use an under sheet pan to save work if the pie boils over. Delicious with honey vanilla ice cream.

HERE’S TO SAVING MONEY AND EATING WELL ALL YEAR LONG…HAPPY NEW YEAR!

Laura Cabot is an MF&L columnist and blogger, a French trained chef with a long career as a chef/restaurant owner, and president of Laura Cabot Catering in Waldoboro.