Frozen Yogurt Bites
I bought a variety of flavors that Kinsley enjoys but I also got a few new ones for fun. All you need is yogurt, a spoon, a baking sheet and a little time.
Just cover the tray with small drops of yogurt and freeze. My small baking sheet is big enough for one container of yogurt.
It's not the greatest job but it'll do.
Here is a yummy alternative to those big bags of greasy potato chips. Don't think for a second I don't love potato chips. I can remember on several accounts where I finished an entire bag of chips while studying or doing homework in college. Man my body could handle that then and now I would be doing a few extra workouts to make up for it.
This was my first time using edamame. They weren't bad. I just don't think they roasted long enough. And the thing is, I roasted them longer than the instructions said to.
Ingredients
Shelled edamame (thawed)
Can of chickpeas
Olive oil
Parmesan
Salt and Pepper
Drain and rinse your chickpeas. Lay out a couple of paper towels on your baking dish and spread the peas out to dry (this helps get rid of the extra moisture). You leave them there for about 15 minutes. While waiting, you can turn your oven to 400 degrees and thaw out your edamame in a bowl of cool water. I roasted the chickpeas and edamame separately because of our small German oven.
Drizzle with olive oil, salt and pepper. Then give them a good toss. Sprinkle with parmesan cheese and place in the oven. Stir them occasionally so they don't burn on one side. Now the recipe says to roast them for about 45 minutes and to toss with seasoning after they have roasted. I didn't follow that exactly.
Let them cool and place in an airtight container and repeat the same steps with the edamame. Notice my container is too big but we ate them within a couple of days. Snack bags are better for storing.
Who doesn't love burritos. I didn't get fancy but I might mix it up next time. For this recipe use your favorite tortillas, beans and cheese.
Ingredients
1 (10 count) package tortilla
refried beans (how much depends on if you like a lot of beans or not)
homemade taco seasoning (recipe here)
1 package of cheddar cheese
Brian's mom told us about the beans you see in the picture below. They are from HEB. Oh, how I miss that place. Anyways, you will also need a gallon freezer bag and press'n seal wrap. With the beans I used I had to add water and cook them on the stove. That's where the homemade taco seasoning comes in. Add just enough to taste and let the beans cool.
Lay out your tortillas one at a time on a piece of the press'n seal wrap, just big enough to completely cover the burrito. Go ahead and add beans and cheese. Then fold it up the best you can. It took a couple of burritos before I got the hang of it. That's the reason why press'n seal is handy to have. Holds everything in place.
Last but not least, date your bag. It will help so you're not questioning yourself about how long they've been in the freezer.
Food tricks
Green Oinons
Am I the only one who gets so frustrated when it comes to buying green onions? You only need one or two and then you're left with the rest going bad before you can use them. I love cooking with them but I don't use it often enough.
Here's an easy solution to saving the leftover green onions.
Wash and dry the onions really well before you start to cut them. Once you are done cutting, toss them into a clean plastic bottle and freeze. It's that easy.
Fresh herbs
I like having fresh herbs (which I use more of since we've moved to Germany). Why not make herbed olive oil cubes. Chop them up, divide evenly in a plastic ice cube tray, cover with olive oil and freeze. The tricky part is putting them in a bag after they're frozen. You have to be fast because the oil will start to melt.
Rosemary (my favorite), sage, oregano and thyme work best with this trick.
Next: New Recipes
No comments:
Post a Comment