LEFTOVER VEGGIES

[Guest guest]

I found this and I basicly do this already and I thought it might help.

AJ

 

1) LEFTOVER TOMATOES: Throw them into the blender (with the skin, just remove

the stem, perhaps cut them into chunks for easier blendering), then freeze the

resulting pulp in 1- or 2-cup portions to be used in your next soup or stew or

pasta sauce. Also chuck in any leftover bits of Green Peppers, Hot Peppers,

Onions, Carrots, Garlick, a Jalopeno maybe -- this is especially good for

cooking Brown Rice.

 

2) GREEN PEPPERS, ONIONS, CARROTS: Blend them with a can of Tomatoes if there

aren't any fresh Tomatoes left, then proceed as above.

 

3) GREEN or RED PEPPERS, HOT PEPPERS: Cut into fine strips or little bits,

put in freezer baggies. Removing just as much as you need for a dish is very

easy this way.

 

4) SEEDING TOMATOES: Catch whatever you scrape out and freeze for your next

pasta sauce or soup or stew (keep a small plastic container in the freezer that

you can add to).

 

5) POTATOES: The easiest way to preserve leftover Potatoes is to prepare

Mashed Potatoes and freeze in portion size. If they're good-sized, make Baked

Potatoes, cut in half (for easier defrosting later), then wrap each piece

separately for freezing. After defrosting, they can either be used as is, or

chopped up for Potato Casserole.

 

Garden Leftovers;

 

1) TOMATOES: I try to always have plenty of blended pulp handy (as described

above) but here's another method: Plonk Tomatoes into boiling water for easy

skinning, then chop them up and freeze in quarts. Especially good for Pasta

Sauce when frozen with a bit of fresh snipped BASIL.

 

2) Wash HOT PEPPERS (Jalopenos, Scotch Bonnet, etc.), dry thoroughly, then

freeze whole in freezer baggies. Can also be chopped up before freezing.

 

3) Shred ZUCCHINI and freeze by the cup to use in Soups and Stews, or for

Zucchini Bread and Pancakes.

 

*4) GREEN TOMATOES: Even I can only eat so many Fried Green Tomatoes at any

one time :-). Prepare thick slices as for frying (dip in milk or a milk/egg

mixture, dredge through your favourite crumb mixture, then freeze the slices on

a cookie sheets lined with tinfoil. When they are hard, layer them in a freezer

container or stack them in a baggie. Works best if you put of waxed paper

between layers.

 

*5) EGGPLANT: Cut into thick slices, sprinkle on a wee bit of salt, then drain

them. Proceed with breading and freezing as for Green Tomatoes.

 

6) GREEN or RED PEPPERS: Cut into strips or bits and seal in freezer baggies.