Fooditude: Fooditude: NEWNAMENEWNAMENEWNAMENEWNAMENENAMENEWNEWNAMENEWNAM...

Fooditude: NEWNAMENEWNAMENEWNAMENEWNAMENENAMENEWNEWNAMENEWNAM...: "[drum roll....crashing cymbals...TA DAH!!!] Thanks to Cassie Heisler Fellabaum for the new blog name!"

$$$$$$$$$$$$$$$$$$SAVING TIP$$$$$$$$$$$$$$$$

Although this is not prime season for most fresh produce there are occasional sales and specials that you can take advantage of to get the most for your grocery dollar.

A process called blanching can help you take advantage of sale prices in the produce dept. Wash and cut veggies to desired size. Immerse in boiling water. When water returns to a boil, begin timing. Average is 3 minutes for brocolli, cauliflower, carrots, etc. Then cool quickly in ice water [to stop cooking process]. You can then package in bags and freeze. If you put in microwavable bags just finish cooking in microwave as needed. This is a good way to preserve celery, or other items you can not use up quickly.

An example was last week when I purchased fresh broccoli and cauliflower at a considerable savings. I steamed it [just for a few minutes], cooled it quickly, placed it in bags and froze it. Did the same with baby carrots that were on sale. This is called blanching. At serving time you'll have to cook veggies a little more to desired doneness.

Blanching is a technique used to prepare food for freezing. Wash and trim produce, then steam or place in boiling water for three minutes. Immediately place under cold running water or place in ice water bath. This is to stop cooking process. Drain well, bag, and freeze. I buy recloseable bags at a dollar store.

Baby carrots are cooked further when ready to use...till tender. Serve with butter and parsley or glazed, see recipe for orange glaze in blog archive, below.

You can also blanch diced celery, onions, bell peppers, etc. when you don't need all of it and would

not use it up soon. Freezes well.

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Wednesday, February 16, 2011

Fooditude: NEWNAMENEWNAMENEWNAMENEWNAMENENAMENEWNEWNAMENEWNAM...

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