WHAT TO DO...
AFTER THE COOKING IS DONE: LEFTOVER VEGGIES
My rule of thumb is to never throw out ANYTHING edible. Absolutely every bit of leftover has a chance of starring in (or contributing to) a new dish!

1) 
LEFTOVER TOMATOES:  Throw them into the blender (with the skin, just remove the stem, perhaps cut them into chunks for easier blenderizing), then freeze the resulting pulp in 1- or 2-cup portions to be used in your next soup or stew or pasta sauce or pot of chili.  Also chuck in any leftover bits of Green Peppers, Hot Peppers, Onions, Carrots, Garlic.  You can also use this mixture to cook a tasty brown rice (stretch with with vegetable broth).

2) 
GREEN PEPPERS, ONIONS, CARROTS:  Blend them with some Tomato juice or veg broth if there aren't any fresh Tomatoes left, then proceed as above.

3) 
GREEN or RED  PEPPERS:  Cut into fine strips or dice them, put in freezer baggies.  Removing just as much as you need for a dish is very easy this way. Leftover hot peppers can be chopped and frozen in baggies.

4) 
SEEDING TOMATOES:  Catch whatever you scrape out and freeze for your next pasta sauce or soup or stew (keep a plastic container in the freezer that you can add to).

6) 
POTATOES:  The easiest way to preserve leftover Potatoes is to prepare Mashed Potatoes or Potato Soup and freeze in portion size.  Or make Baked Potatoes, cut in half (for easier defrosting later), then wrap each piece separately for freezing.  After defrosting, they can either be used as is, or chopped up for Potato Casserole.

NOTE: Your results may vary but I really don't care for the consistency of carrots that have been frozen but they can thrown in a blender with broth or tomatoes, the resulting "broth" can be used for soups and stews.
RETURN TO
RECIPES INDEX
Unless otherwise noted,
all recipes copyright
Valkyrie Grant
As a 3rd-floor-walkup dweller, I gratefully accept gifts of freshly-harvested vegetables from gardening friends and coworkers.  In a good year, I usually get more than can be used up in a timely manner, so here is what I do:

1) 
TOMATOES:  It's always nice to have plenty of blended pulp handy (prepared as described above) or dip Tomatoes into boiling water for easy skinning before chopping them up and freezing them in 1-cup or 2-cup portions.  Especially good for Pasta Sauce when frozen with a bit of freshly snipped Basil.

2) HOT PEPPERS (like Jalopeno, Serrano, Scotc Bonnet, etc). Cut in half, wrap each half in tinfoil, freeze in baggies. Upon use, they are much easier to chop or cut into strips when they're frozen.

3) Shred
ZUCCHINI and freeze by the cup-ful to use in Soups and Stews, or for Zucchini Bread and Pancakes. Or slice for use in soups and stews.

*4)  GREEN TOMATOES:  Even I can only eat so many Fried Green Tomatoes at any one time.  Prepare thick slices as for frying (dip in milk or a milk/egg mixture, dredge through your favourite crumb mixture, then freeze the slices on a cookie sheets lined with tinfoil.  When they are hard, layer them in a freezer container or stack them in a freezer baggie.  Works best if you put parchment paper between layers.

*5)  EGGPLANT:  Cut into thick slices, sprinkle on a wee bit of salt, let them drain. Pat dry, then either proceed with breading and freezing as for Green Tomatoes or freeze "as is" (on a baking sheet before putting in freezer bags).

6) 
GREEN or RED PEPPERS:  Cut into strips or dice, seal in freezer baggies.

*NOTE: For the best-tasting breading, use a package of Oven Fry Coating Mix for chicken.  Scrumptious!
WHEN FRIENDLY GARDENERS SHARE THEIR GOODIES: SUMMER BOUNTY
SOUTH -- SOUPS -- SANDWICHES -- PASTA -- MAIN DISHES -- INDIAN INSPIRED -- MISCELLANEOUS -- VEGETABLES -- CAKES -- COOKIES

THE FULL ENGLISH BREAKFAST -- VEGETARIAN STYLE
(and other breakfast ideas)

QUICK LUNCH or SUPPER (it's all about Potatoes)

WHAT TO DO:  WITH VEGGIES LEFT AFTER COOKING,
OR WHEN FRIENDLY GARDENERS SHARE THEIR SUMMER BOUNTY


RECYCLING TIPS     CRAFTY HOUSEHOLD HINTS

HOME