My mother-in-law has a huge garden. This year they didn't get very much rain, in fact, they didn't have rain for 2 solid months. So, the veggies turned out a little dwarfed. But, you can still use these mini-veggies.
With the tomatoes (even green ones), I washed them, destemmed them, and let them air dry
Then I placed them in gallon zip lock bags and put them in the freezer. This will be great for stews and sauces!
I also got tons of mini bell peppers.
So I deseeded them, washed them, chopped them into chunks
Then I let them air dry
Placed them in a gallon zip lock bag and put them in the freezer (no blanching needed!)
And then I received from Z's friend tons of mini onions. They were the dickens to peel the skin off...but I managed.
Then I took my veggie chopper and chopped them up
Placed them out on a towel to air dry a bit (and boy did our apartment stink!)
Then I placed them in a freezer bag and put them in the freezer
This will be great for winter time when I need some garden fresh veggies. Just reach in a bag, pull out what I need - no chopping, no washing.
But before I put everything away, I did make this great recipe.
It originates from Hungry, but is common all throughout this area of the world.
It is so easy and yummy!
1 chopped onion
Approximately 400 grams of chopped bell peppers
Approximately 400 grams of chopped tomato
Sautee the onion and pepper in oil until reasonably soft
Add the tomato
Cover and let simmer.
Unfortunately, I didn't take a picture of the finished product.
It should look very saucy.
I divided this into 4 portions and put them into the freezer.
The other day I took out one portion, heated it up in a saucepan, added 2 1/2 cups of water and brought to a boil.
Then I added 1 1/4 cups of rice, boiled until nearly done, removed from heat, covered and let steam until we were ready to eat.
This was a GREAT lunch! You can use this as a side dish, but sometimes we just eat this as our main dish.
Thank you for sharing...