Sunday, September 23, 2007

Veggies At Your Beck & Call


Here's a little tip I learned from a friend:


When you buy celery to use as an ingredient in soups, stews, chicken salad, etc., Chop up the whole bunch of celery and freeze it! It will be ready for you to grab at a moment's notice! You'll only have to get out the knife or chopper and clean up your mess once.


This also works well for carrots (although they tend to brown) bell peppers, hot peppers and onions.


For best results, chop your veggies, place on a sheet pan or tray that is lined with wax paper, parchment or plastic wrap (whatever you have handy) and freeze for an hour or two. Remove veggies to a gallon freezer bag (you may want to double the bag for peppers or onions) and there you have it!


I don't know about you, but I think it sure beats buying celery to make one dish and letting the rest rot in my crisper! I'm stocking my freezer up for the recipes I'll be sharing with you in the next couple of weeks! Make sure you stay tuned!

3 comments:

Margaret said...

so do you just run the celery under water? I like a crap load of celery in my salad....and am always letting some go bad...

Stephanie said...

Good idea. The rabbits get a lot of our celery! :)

Anonymous said...

After I've used the celery for the one dish, I cut off the ends and wrap it in tin foil. The celery will last in the frig for weeks.