MY FROZEN HERBS HACK-PART 1 OF 3: ROSEMARY-GARLIC and EXTRA VIRGIN OLIVE OIL!

If there is one type of ingredient that can elevate the flavor of my cooking to no other, I must say HERBS. They add that sense of freshness to any dish I make. Herbs are very perishable and since I use them a lot, I developed my own flavor combinations and method to prevent wasting them. Is no rocket science and I am sure that many of you do the same, like I am sure that most of you freeze sofrito molido like I do, since we were teenagers, smile. However, I will go over it one more time to make sure that no one have to discard or waste these precious babies ever again. I freeze the heck out of all my herbs in different flavor combinations, therefore, I never run out of herbs.
 
ROSEMARY-GARLIC and EXTRA VIRGIN OLIVE OIL
(Rosemary, a Mediterranean herb, is a woody-stemmed plant with needle like leaves)
 
USES for my Frozen Discs: Warm in a skillet for under a minute and pour over baked potatoes.
Add to a skillet and sauté meats, pork and seafood.
Add to a skillet and make omelets, sunny side up or plain fried eggs.
Add to a pot and season soups, stews, casseroles, etc.
 
Category:  MEAL SEASONING
Approx. Prep and Cook Time: 10 Minutes
Approximate Cost:  $3.05 or .13 cents/per frozen disc
Difficulty Level:  Easy
Allergens, Other:  Gluten Free and Vegetarian 
Servings: 24 discs
 
Ingredients
4 or 5 twigs of rosemary, needles detached from stems ($1.25)
6 to 7 garlic cloves (.30)
24 tbsp. of extra virgin olive oil ($1.50)
 
Directions
Remove the needles from the stems and add to the bottom of each mold.
Chop the garlic in med-size pieces and add to the rosemary needles.
Pour 1 tbsp. of olive oil into each mold.
Freeze overnight.
Next day, work quickly to remove from the molds, they begin to thaw in seconds.
Place in a bowl or labeled plastic bags and re-freeze again until time to use.
 
TOMORROW I WILL DO A SIMILAR PREP. HOWEVER, I WILL USE OREGANO, SALAD OLIVES AND CHICKEN BROTH. BOOM!