A couple of years ago, my mother-in-law gave each of her kids an onion dicer. I tried it once, and it didn't work very well. I wasn't able to push down on it hard enough. The outer layer was too tough. It didn't seem to be worth using it for the time it takes to clean it up. So, I let it sit on the shelf for a few years.
The other day, I needed to chop some onions, peppers and olives in a hurry. So, I got it down from the shelf and decided to give it another try. This time, it was a totally wonderful experience. Everything diced up quickly.
I was so excited about this experience, that I made a special trip to the store to buy onions, celery, carrots and peppers. Last night, I chopped up 4 green peppers and 3 mixed peppers. I flash froze them, and put them in freezer bags for when I might need them. I also made up 6 2-cup bags of an onion/celery/carrot mixture to have in the freezer for soups, etc.
It didn't go quite as well this time. I used regular yellow onions, and the outer layers were more difficult. If you just peel them off, it works fine. I used sweet onions the other night when it worked so slick. So, I'm not sure if it has to do with the freshness or the brand of onions. Some will work better than others.
Still, it probably didn't take me more than 45 minutes to do the chopping work and clean up. It'll be nice to have those vegetables handy when I need them.
Now, I guess I'll give that multi-grater that she gave us last year another look.
Showing posts with label Veggies. Show all posts
Showing posts with label Veggies. Show all posts
Wednesday, December 9, 2009
Wednesday, May 27, 2009
Using Up Crudites
We hosted a graduation party over the weekend, and I ended up with a gallon bag full of cut up broccoli, cauliflower, carrots and celery. I'm not a real big raw veggie eater, but I also didn't want them to go to waste.
What I've done in the past, is cook them up in a big pot of broth, then mash the veggies real good. I'd portion that in maybe 6 cup sizes and freeze it. That would be a base for future cream soups. To serve, heat it on the stove, then add cream and cheese at the very end. You can also add a little cornstarch mixed with water (before adding the cream). Heat until thickened, then add the cream and cheese.
Anyway, this time I didn't feel like doing the big soup thing. For supper last night, I cut up a bunch of the carrots and celery (I shouldn have added an onion, but didn't feel like it) and cooked them in coconut oil. Then, I added not quite a cup of chicken broth, about a teaspoon of cajun seasoning and a teaspoon of oregano. I let that cook covered until the veggies were soft, then I added some cut up turkey and ham, also leftover from the weekend. I served it in bowls over rice. It was pretty good, but maybe a little too salty from the ham. I think that overpowered the other spices. Next time I wouldn't add as much ham.
I cut up the broccoli, cauliflower and carrots into smaller pieces and put them in a quart jar. I added a little brine from a jar of cortido. I made some more brine using about 2 cups of water and enough salt so that it's too salty to be pleasant, but not so salty that it's disgusting. I'm going to let that sit on the counter for a few days to and see how it ferments.
I still have some carrots and celery left in the refrigerator. I plan on cutting them up, along with an onion, and cooking them in coconut oil. I'll freeze them in a couple portions (or possibly in ice cube trays) to add to future soups.
What I've done in the past, is cook them up in a big pot of broth, then mash the veggies real good. I'd portion that in maybe 6 cup sizes and freeze it. That would be a base for future cream soups. To serve, heat it on the stove, then add cream and cheese at the very end. You can also add a little cornstarch mixed with water (before adding the cream). Heat until thickened, then add the cream and cheese.
Anyway, this time I didn't feel like doing the big soup thing. For supper last night, I cut up a bunch of the carrots and celery (I shouldn have added an onion, but didn't feel like it) and cooked them in coconut oil. Then, I added not quite a cup of chicken broth, about a teaspoon of cajun seasoning and a teaspoon of oregano. I let that cook covered until the veggies were soft, then I added some cut up turkey and ham, also leftover from the weekend. I served it in bowls over rice. It was pretty good, but maybe a little too salty from the ham. I think that overpowered the other spices. Next time I wouldn't add as much ham.
I cut up the broccoli, cauliflower and carrots into smaller pieces and put them in a quart jar. I added a little brine from a jar of cortido. I made some more brine using about 2 cups of water and enough salt so that it's too salty to be pleasant, but not so salty that it's disgusting. I'm going to let that sit on the counter for a few days to and see how it ferments.
I still have some carrots and celery left in the refrigerator. I plan on cutting them up, along with an onion, and cooking them in coconut oil. I'll freeze them in a couple portions (or possibly in ice cube trays) to add to future soups.
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