I can’t stop saying that people waste a lot of money in purchased groceries going bad. That goes for fruits, vegetables, milk, etc. There is always a simple way to preserve groceries that you have too much of. Case in point, herbs. I use Italian flat leave parsley a lot, so I make it last longer in my kitchen, therefore, I don’t have to go and purchase it weekly. I freeze it. Smile
Category: HACK Approx. Prep and Cook Time: 20 Minutes Approximate Cost: $1.98 CENTS or about .8 cents per disk. Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 24 discs to add to your stews, soups, garnish dishes, etc. Ingredients 1 fresh bunch of Italian Parsley (.98) ¼ c. Extra Virgin Olive Oil ($1.00) ¼ c. water Directions Rinse the bunch well, pat dry, detach leaves from stem. Get a muffin pan, add few leaves inside each cup, about ½ way to the top. Then add about 1 tbsp. of EVOO into each to cover the leaves on 12 of the cups. Then fill the other 12 cups with water to cover the leaves. Freeze them and when frozen, remove from cups and place in plastic bags. Use them in soups, stews, garnishing, stir fry, well, you know what I mean. Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi
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ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |