Freezing ZucchiniA guide to freezing zucchini. Choose young zucchini with smooth, tender skin and a vibrant, dark green color.
Freezing Turnips or ParsnipsA Guide to Freezing Turnips or Parsnips. Select small to medium, firm turnips or parsnips that are tender and have a mild flavor. Look for crisp green tops as an indicator of freshness.
Freezing StrawberriesA Guide to Freezing Strawberries. Select fully ripe, firm berries with a deep red color. They should be plump and moist in appearance.
Freezing TomatoesTomatoes will not be solid once thawed, but they do freeze well for use as sauces, juice, pastes or purées. Select firm, ripe tomatoes with deep red color.
Freezing RaspberriesA Guide to Freezing Raspberries. Put raspberries into a colander and dunk in cold water to wash gently.
Freezing PoultryGreat information about freezing chicken, turkey and other poultry.
Freezing String BeansA Guide to Freezing String Beans. Select slender, smooth young pods when the seed is first formed. Beans should be firm and tender.
Freezing Melons (Cantaloupe, Crenshaw, Honeydew & Watermelon)A Guide to Freezing Melons (Cantaloupe, Crenshaw, Honeydew & Watermelon). Look for firm-fleshed, well-colored, ripe melons that are free from blemishes and have a symmetrical shape.
Freezing OkraSelect young tender pods with a velvety green appearance, that have a firm, crisp texture and snap easily.
Freezing PumpkinsLeave pumpkins on the vine until they are fully mature and are vibrant orange in color. They should appear firm and have a hard outer skin.
Freezing RhubarbA Guide to Freezing Rhubarb. Because rhubarb is usually used for cooking, baking or making jams, the loss of texture during freezing is not important.
Freezing Snow Peas (Sugar, Chinese, or Sugar...A Guide to Freezing Snow Peas (Sugar, Chinese, or Sugar Snap Peas). Select tender, flat pods that are bright green in color.
Freezing PiesA Guide to Freezing Pies. The best material for freezing pies is heavy-duty aluminum foil or freezer-grade plastic wrap.
Freezing SpinachA Guide to Freezing Spinach. Select young, tender green leaves. Leaves on spinach should be at least 6 inches long.
Freezing MeatA Guide to Freezing Meats (Beef, Veal, Lamb or Pork). Select fresh, high quality meats from a reputable butcher, meat packer or grocery store.
Freezing Green TomatoesA Guide to Freezing Green Tomatoes. Freezing radically alters the texture of tomatoes, but they can still be used successfully in certain recipes after freezing. Select firm, undamaged green tomatoes.
Freezing FishFreeze fresh as soon as possible after catching-within 24 hours. Keep fish on ice until you're ready to process.
Freezing FruitSelect fruits for freezing that are ripe (or have started to ripen), have good color and are free from cuts, scars and mold. They should feel firm in texture (not hard), be free of soft spots and have a sweet odor.
Freezing HerbsA Guide to Freezing Herbs. The leaves of most herbs will appear limp and discolored after being frozen, and are not suitable for use as garnishes. However, they are still excellent when used in soups, sauces, salad dressings and cooked dishes.
Freezing GingerA Guide to Freezing Ginger. Look for roots that are that are plump and unbroken. Skin should be pliable and not dry or shriveled. Young ginger will have a soft, pinkish-colored skin and a slightly more intense flavor than older roots.
Freezing Field Peas (Black-Eyed Peas)A Guide to Freezing Field Peas (Black-Eyed Peas). Field peas are called by many names, including southern peas, cowpeas, field peas, crowder peas, and black-eyed peas. For freezing, select well-filled flexible pods with tender seeds.
Freezing CucumbersCucumbers do not freeze well by traditional methods, but if sliced, preserved in vinegar or brine and frozen, they will retain their texture and make delicious additions to salads year round.
Freezing CornA Guide to Freezing Corn. Corn should be harvested for freezing in the "milk stage" (as soon as the kernels are full of sweet, milky-colored juice). If the fluid in the kernels is clear, the corn is not ready yet.
Freezing PizzaA Guide to Freezing Pizza. Prepare and freeze pre-baked crusts ahead of time to have on hand when you need them. Freeze leftover meat, vegetables and cheese to use as toppings.
Freezing CheeseWhen selecting cheeses for freezing, avoid those with dry or cracked edges, mold that doesn't belong or cheeses that appear greasy on the surface. Check the date of prepackaged cheese to make sure it hasn't expired.
Freezing ChiliesWhen freezing this vegetable, select crisp, thick-fleshed chilies that are free from blemishes and have a bright color.
Freezing CookiesFestive cookies can be made in advance and frozen for the holidays. Cookies should be completely cooled before freezing.
Freezing Chayote (Squash)Chayote goes by many names, including vegetable pear, but it has a unique taste all to its own. It is usually prepared like a summer squash, but has a crispier texture and longer cooking time.
Freezing CarrotsA Guide to Freezing Carrots. Fresh carrots may lose some of their crisp texture during freezing but will still be good for cooking. Select young, tender, medium length carrots free from cracks and dryness. Small carrots are usually the most tender.
Freezing BreadA Guide to Freezing Bread. If purchasing bread or bread dough for freezing, be sure to check the "sell by" date on the packaging to make sure its fresh. Frozen products, including dough, should be frozen rock solid in air-tight packaging that contains no rips or tears.
Freezing & Storing Artichokes (Globe)A Guide to Freezing & Storing Artichokes (Globe). Artichokes should only be frozen after cooking, and not frozen raw. Left uncooked, they will become discolored during freezing and have a poor flavor when cooked.
Freezing & Storing AsparagusSelect firm, tender young spears. If growing your own, cut them immediately before freezing, as once cut, asparagus spears wilt quickly.
Freezing Bell or Sweet PeppersA Guide to Freezing Bell or Sweet Peppers. Select crisp, thick-fleshed peppers that are free from blemishes and have a bright color. Pick home grown peppers when they have fully matured.
Freezing BroccoliA Guide to Freezing Broccoli. Broccoli can be added to dishes for cooking directly from the freezer without thawing.
Raise a Glass to Healthier (and...The primary reason for eating healthy is to maintain a properly working body. However, after my husband was forced to alter his eating habits due to various health reasons, our family realized another perk to eating in moderation - savings.
Looking For A Quick And Affordable Meal...You are tired after spending the day working. But, the age old question is, "What's for dinner?" Do you have an option for dinner tonight? Here is a quick dinner that you can make that is satisfying and easy to do.
Time Saving Tips In The KitchenHere are some great kitchen time saving tips to incorporate into your busy day to save you some time.
Going Back to My Mama's WaysMy mom grew up in the foothills of the Smoky Mountains with six brothers and sisters. Her father died before she was a teenager, leaving her mother with no income to feed a large family. Meat was a rare and precious commodity in their home - they mostly ate meals made from their garden harvest.
Save Money With Meatless MealsAnyone who has been to my website knows that I almost had a heart attack when I realized that my family was spending nearly $1000 a month on groceries, eating out, baby formula and hot school lunches. Our goal for 2006 is to cut that amount to $300.
Cute Edible Apple TurkeyThese are really cute turkeys made out of apples that kids can make for school or just eat as a snack. They also make adorable Holiday Table decorations. They can be made with either Fruit Loops or raisins.
Soy: The Magic BeanIt would come as no surprise if the magic beans planted in the "Jack and the Bean Stalk" fairytale were soybeans. The versatile virtues Mother Nature has bestowed on this one legume are far reaching indeed.
Converting a Stovetop Recipe to a Crockpot RecipeCrockpots vary but the low setting is typically around 100 degrees and its high setting is around 300 degrees. Knowing this, it is fairly easy to convert most recipes for use in your slow cooker.
Cookware Today - Pots and PansFollowing is a review of materials in popular use in cookware today. This review may serve as a guide to safe cooking.
The Big Thaw - Safe Defrosting Methods for ConsumersUh, oh! You're home and forgot to defrost something for dinner. You grab a package of meat or chicken and use hot water to thaw it fast. But is this safe? What if you remembered to take food out of the freezer, but forgot and left the package on the counter all day while you were at work?
Substitutions in the KitchenHave you ever started mixing ingredients for a recipe, get halfway through the list, and Uh-Oh, discover that you are out of an ingredient? Well, sometimes it is something that can safely be omitted.
Cherry Facts and TipsBelow are some helpful tips, facts and a recipe about those delicious cherries that will be ripe on the tree before you know it.
18 Tips for the Frugal CookWhen you make mashed potatoes, make an extra big batch and freeze leftovers in muffin cups. Once they are frozen transfer to a zipper bag. Just get out as many as you need and heat up in the microwave.
Tips for Frugally Healthy MealsA great tip I use for frugality healthy meals is:
1. When buying produce, try to buy items that can be frozen later on. . .
Cilantro (Coriandrum sativum)This summer, why not try some fresh herbs to add to your meals. They are virtually caloric free, fat free and extremely flavorful.
Here is one of my favorites:
Cooking With Dried BeansBeans, beans, the frugal fruit, the more you eat them, the more you save money! Actually beans are a legume but there is no question that they are a frugal staple in any diet.
Apples, Apples, ApplesInformation about apples, what kinds are for eating, which for applesauce, for pies, plus lots of recipes.
Easter Dinner LeftoversLeftovers are one of my favorite subjects, because it can be a creative experience to come up with new meals from those leftovers. Here are a few ideas for Easter dinner leftovers, using some of the most common foods served in the US at Easter time.
Saving Time While Cooking With A Rice CookerI have found a great time-saver. It is a rice cooker/warmer.
Rice is a wonderful accompaniment to so many meals, and with this handy appliance, I can add the ingredients at once, turn it on, and then ignore it until time to serve up. I can also use it to reheat left-over rice.
