Anyway, here is what happened in my kitchen today - I was a busy girl! Between veggies that I had bought and veggies that my sweet mother-in-law had picked up for me, my veggie basket and my frig overfloweth. I decided this morning that I needed to do something with all this bounty before it began to go bad. So, I pulled out my Vidalia Chop Wizard.
I use this handy little tool for onions all the time. It is so quick and easy. But today, I decided to use if for so much more and it did not let me down.
I chopped onions, carrots, mushrooms, celery, peppers, scallions, squash, and cauliflower into uniform, beautiful little morsels of tasty goodness. I placed them in freezer bags and laid them flat on a baking sheet to freeze.
Now there is a Veggie Palooza in my freezer and whipping up something delicious to eat will be super simple. I can easily throw a handful of veggies into a stir fry, omlette, or whatever else I can come up with. The mushrooms are perfect for making my low-carb Cream of Mushroom Soup, which is fabulous by itself or used in a casserole. Yum! The cauliflower can be used to make my low-carb Garlic Mashed Cauliflower. So good! Or, I can use it in this small form to make Faux Rice, or Faux Fried Rice, again low carb and wonderful.
I also had a couple of pounds of Brussel Sprouts and I went ahead and shredded them to cook later in my Best Brussels Spourts Ever recipe.
Aren't Veggies Just Beautiful - All The Colors and Textures!
I love how uniform everything is which I would never have achieved chopping by hand.
While I was on a role, I decided that I had a few too many tomatoes. So I cut them up, yellow heriloom, grape and roma's, and placed them on a parchment lined baking sheet. After a quick drizzle of extra virgin olive oil and a sprinkling of Himalayan salt, and pepper I popped them in the oven at 250℉ for about 3 hours. Oh, they smelled so good roasting.
After I removed them from the oven, I let them cool. Then I layered them in a glass mason jar and covered them extra virgin olive oil. Now, I can grab them out of my frig and pop a few in any dish or salad that I am making, especially those that call for sundried tomatoes. These are so yummy. I'll admit I popped a few of the grape tomatoes in my mouth instead of the jar. But, nobody knows that but you. Shhhh!
I also had quite a few lemons and limes and I noticed that a few were starting to get hard, so I pulled out 2 old ice trays that I have. I labeled one lemon, so that I could tell them apart. I juiced the lemons and limes into the trays. About 1/2 a lemon or 1/2 lime will fill each section of my trays. I popped them in the freezer and when they are frozen, I will put them in baggies and store in the freezer. Then when I need lemon or lime juice, I just pull out 1 cube for each 1/2 lemon or lime that I need. Brilliant, I know. I have my moments.
I am excited about all of the bounty in my freezer. We are going to have some good eats over the next few weeks. I hope this has given you some ideas to make your cooking and eating healthy a little eaiser.
Be Blessed,
