It is only because of bountiful baskets that I discovered my adoration of brussel sprouts. I don’t think I ever tried them before but assumed I wouldn’t like them. They really get a bad rap. However as soon as I roasted them, I was in love. (more…)
Archive for the ‘Cooking Techniques’ Category
It’s Friday night. You’re exhausted. You’ve made your contribution for a Bountiful Basket this week, but there is still a week-old (or two-week old, let’s be honest) head of broccoli (or bunch of asparagus, sack of potatoes, head of cauliflower, etc.) in the fridge staring you down, begging to be used. (more…)
All I can say is that I am totally in love with the new California Blend pack that BBFC has been offering. If you haven’t seen one of these packs yet, you will be shocked and amazed and the size of the veggies in them! Holy Carrots Bugs Bunny, that cauliflower is as big as my head! Seriously, these packs are amazing and super easy to process to make into your own healthy blend packs for the freezer. I was blessed with a Food Saver this last Christmas but you don’t need one to make and freeze your own packs. (more…)
What’s the best part of Bountiful Baskets? Is it the incredible savings that you can see adding up….Is it the healthy food it’s bringing to your home….Is it the ability to get fresh produce when before, that wasn’t an option. Those are all major reasons I continue to enjoy the Fruits of Bountiful Baskets. But, the main reason is most definitely the people involved with BB. (more…)
I have done many days of cooking and freezing…but never all chicken, and with the chicken options from Bountiful Baskets I decided it was time to try. I adjusted a few recipes that seemed to be a hit with my family and decided to share the process with you.
A few weeks ago I wrote about freezing tomatoes. While that remains my go-to trick to keeping tomatoes out of my trash, today I tried something new — slow roasting tomatoes.
Not quite a sun-dried tomato, these tender, juicy ruby-colored gems are full of flavor and have endless possibilities. Personally I like eating them right out of the roasting pan.
Let me set the scene for you. It’s late at night on basket eve. You’re standing in front of an open refrigerator door looking to satisfy your sweet tooth, when you see it, behind the fat free sour cream and carton of leftover Chinese food from Tuesday night. No, it’s not the last piece of chocolate cake. Your husband devoured that earlier in the night. It’s a bowl of deep red tomatoes from last week’s bounty.
You examine them. They’re still edible, but won’t be for long. Plus, you’ll have a refrigerator full of much fresher fruits and vegetables tomorrow. What do you do?
Its officially Soup Season! Its my favorite go to lunch, a steaming bowl of soup and a sandwich really hits the spot on cold days. I really love when I can go out to the deep freeze and grab a soup pack and have lunch or dinner on the table in an hour, or in the crockpot in minutes. Several readers were curious how I make freezer packs from recipes, here is how I break it down.
1 dough pie crust (homemade or store bought)
-On lightly floured surface, roll out dough.
-Cut into strips 1/2 inch to 3/4 inch wide.
-Place strips on pie with 1/2 inch in between each strip.
Our summer is coming to an end and I have already started dreaming of cool Fall evenings, with a brisk wind whipping up the crunchy leaves in a flurry, the autumnal colors decorating the outdoors, and a warming fire crackling in the back yard pit, sipping hot apple cider and filling our tummies with rich warm soups, stews and chowders.