Seeing veggies go bad in my fridge makes me sad. That usually is the case with the herbs, such as parsley and cilantro, which go bad quite easily. I am getting more and more warmer to the idea of frozen food.
In my recent visit to Athens, one of the things I have done was to check a grocery store (I love it – you can find out many different things, which is always a delight for me). I particularly remember how well the frozen veggie section was; okra, spinach, beans, and others; the veggies looked real and fresh. Nothing like what I do see in my store here; frozen, discoloured, and full of little pieces of ice.).
To take this at my hand and to start keeping my veggies fresh and un-wasted, I decided to look for info on the internet (for example, this site) and talked to my mom.
I tried dicing and freezing my onions in the freezer. That is great as I use onion a lot and sometimes buy more than I can consume. I am now checking my onions time to time to pick those which seems like going bad; I chopped them up and put in my freezer last week for the first time and used some for cooking this week – it works! :).
I also learned about blanching. I tried it today with carrots and zucchini. Honestly I do not think it will work with zucchini as it is a moist veggie, but I thought I would give it a try; it is better than wasting them. I am also very hopeful about the carrots.
This is the process I followed:
- wash, peel, and trim the ends of carrots
- cut in to pieces as you wish: I had cut them in rounds as well as vertically; the latter one I love in meat meals and the round ones can be used in soups or meals. I am also planning to try mashing them up later.
- Boil them in water for 2 minutes. I added a little bit of salt as they say it help with keeping the colour.
- Immediately take the veggies and place into ice-water until they become cold (2-4 minutes). This step is supposed to stop the cooking process. I think I needed more ice in my case. next time I will put less water and more ice. TIP: blanched carrots taste and smells so good; please give it a try 🙂 I ate a couple of them – it was irresistible 🙂
- drain well, place in freezer bags, remove the access liquid and all the air as much as you can, label with preparation date, and place into the freezer.
I also got a recipe for cabbage pickle from mom; I do not think I did follow exactly as she said, but here it is:
- wash and dice the cabbage (I used half a head)
- peel and grate 5 – 6 garlic; mix with the cabbage
- add 1 table spoon of chili pepper and mix; I love my pickles hot but you can adjust it as you please
- place the mix in jars; fill 1/3 of the jars with vinegar (I used apple vinegar)
- in a bowl, mix 2 table spoon of salt, 1/2 table spoon of sugar, and water; mix well. I have a feeling that I needed more salt, but then I would not like too much of salt so I am not sure how this will go.
- add this mixture to the jar till it is filled. My mom recommended putting something on top as a “weight”, like a small plate or something, to keep the cabbages immersed in the liquid. I did not have anything that small so I could not, but if you have place it on top prior to closing the lit. Close the lit and set aside. My mom says they will be ready for consumption in a week 🙂
I am so excited! Not bad for a girl who does not like to cook 🙂
I am determined to do whatever I can do eliminate food waste from my life – cannot wait to try others! 🙂