Kitchen Tips #3

A few more ideas that I use around the kitchen.  If you are new to cooking or just need some new tips, I hope these help!  Let me know if you have more ideas to share!

  • Avoid wasting fresh veggies when you are going to use them to cook in recipes!  I like to buy vegetables when they are on sale, but have spent many years wasting them, letting them go bad before I remember to use them!  Wash, cut, and freeze the diced veggies in freezer containers or plastic zip bags. Celery, peppers, onions, tomatoes, and squash are great vegetables that are used in many cooked recipes, and they freeze well for that purpose. They can be put in soups, stews, dressings, and casseroles. Onions many not work in every recipe. Carrots did not work well for me.
Diced Celery ready to freeze

Diced Celery ready to freeze

  • Speaking of cornbread dressing or stuffing, a tasty timesaver is using those frozen onions and celery!  Place them, along with extra sage and poultry seasoning, into the saute pan with butter to soften and enhance the flavors. Add the whole mixture to the bread and other ingredients.
Celery, Onion, Sage, Poultry Seasoning with butter

Celery, Onion, Sage, Poultry Seasoning with butter

 

  • Our family prefers a traditional cornbread dressing with turkey at the holidays. To save time, I save leftover cornbread from a few meals in a plastic zip bag, freeze, and pull out when I’m ready to make the dressing. Then if needed, I make a small pan of cornbread with added sage to the batter for extra flavor!

see: Family Recipe – Cornbread dressing

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