Thursday Tips - Freezer Food

I am a believer in "waste not, want not," so the means using every thing to the last drop. Of course, some things are easier than others. 

First up, left over fresh herbs. Most time I buy fresh herbs, it's for specific purpose. Once I use what I need, I'm left with an important decision: use them or lose them. For savory herbs, I suggest freezing them. Use an ice cube tray and place fresh herbs into tray with water or oil/butter for a delicious seasoning cube for later.

For sweet herbs, I suggest boiling them and making a simple syrup. These are great for infusing flavor into lemonades/drinks (I'll get more into this later) or unique desserts. Simply boil herbs with equal parts water and sugar.

 

Next, tomato paste…I know your thinking, doesn't tomato paste comes in a convenient little tube that can be re-closed and placed in the fridge? Yes. But the price on those tubes are way more expensive than the tomato paste that comes in the can. So I opt to buy the can, and freeze the rest of my tomato paste. Make sure to smooth it out and lay it flat, so when you need it just break off a piece and add to you dish. 

Finally, tofu. My mini tofu stockpile below. Freezing tofu creates a chewy flavor, it will appear to have a springy texture, similar to chicken. Also you can buy it when it's on sale and it'll keep, I suggest no longer than 3 - 6 months. Make sure when you thaw out your tofu, you "squeeze" out the 

excess liquid. Place tofu on cutting board, plate or in sink between two towels and place heavy object on top (book or multiple cans) to remove liquid. 

More to come…. until then happy freezing!!

Summer, Summer, Summer Time

It's summertime and that means fresh, light, and easy cooking. Summer also means bbq'ing and picnics, two of my favorite summertime happenings. However, since moving to NY, I have been unable to have a BBQ due to the fact that I live in apt without a balcony (with the current NY weather not sure when picnics will resume). And since I gave away my grill before I moved…I have to improvise. I made my own BBQ-esque picnic inside.

On the menu today we have kale salad, hot dogs and "grilled" corn. Hillstone and/or Houston's has this amazing kale salad with roasted peanut dressing (their veggie burger and house salad are also quite delish!) that I have to get every time I go. And since eating out is not always feasible. I had to learn how to make it at home. I found what I thought might be close recipe, Kale Salad with Peanut dressing.  And it was pretty good, the only thing I added was a tablespoon of peanut butter for added flavor. Enjoy!

Peanuts and parmesan

Kale, Cliantro, and Mint

Kale Salad with Peanut Dressing (with peanuts and parmesan)

Vegetarian Hot Dogs, Worthington, Big Franks

In my grilling pan (a lifesaver in a NY apt w/o balcony)

Oven-grilling for my corn

Soak in water then place in 450° oven in husks for 

15 minutes. Turn ever 5 mins.

Time to picnic and EAT!!

Seitan "beef" and Broccoli

As you will start to notice I like Chinese food. And lately, I've been trying my hand at some of my favorite dishes. Today I used some of my leftover seitan (recipe later) that I had frozen a while back for beef and broccoli.

Seitan "Beef" and Broccoli

3 tbls cornstarch
2 tbls water
1/2 garlic powder
1 medium onion, sliced
1/3 cup of soy sauce
2 tbls brown sugar
1 tbls rice wine vinegar
1/2 tbls of fresh ginger
1/2 tbls agave, optional (I like mine a touch sweeter)
2 cups of broccoli

Mix 2 tablespoons of cornstarch, 2 tablespoons of water, and garlic powder to a bowl with Seitan.

Saute onions to release a bit of their sweetness, then add seitan.

Add remaining tablespoon of cornstarch, soy sauce, brown sugar, vinegar, ginger, and agave. Lastly add broccoli, I add it last keep it firm and reduce overcooking.

Eat and enjoy with rice…I suggest long grain or jasmine.

Yogurt Parfait

So I'm 7 weeks postpartum and the itch to get fit is starting. However, the spirit is willing but the flesh is weak. So I'm not quite as motivated as I need to be.

So I'm starting where it counts...the kitchen. My first delightful creation. My yogurt parfait. Layers of nonfat yogurt with some agave, strawberries (or your fruit of choice), and some homemade granola (recipe coming soon).

Voila!

Butter Pecan Waffles or Something like that

Cracker Barrel, in my opinion, has some of the best pancakes. They are light and fluffy like great pancakes should be. On our trip last week they had a special butter pecan pancakes. There signature pancakes with this amazing sweet and salty sauce. I instantly fell in love. Since I live in NY and the nearest Cracker Barrel is 50 minutes away at least I needed to recreate this deliciousness in my own kitchen.

Buttermilk Waffles with Pecans

2 cups All-purpose Flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/3 cup melted butter
2 large eggs, beaten
1 teaspoon vanilla extract
1/2 cup roughly chopped pecans

As always mix dry ingredients and then wet…

I used my waffle maker. Spray with non-stick spray, so waffles come out easy. Makes 10 waffles, or 5 servings.

Salted Maple Butter Syrup

2 tablespoons butter
1 cup Maple Syrup
2 tablespoons sugar
2/3 teaspoon sea salt
1/3 cup chopped pecans (optional)

And the finished product! The perfect salty, sweet breakfast. A new twist on an old favorite.