Fresh herbs taste so much better than dried, giving a richer flavor to cooked dishes. When you must buy
them in bunches, sometimes they go bad before you are able to use them up. What to do? Here´s MY
secret.
Use the fresh ones a few times, then chop the remaining herbs and place in Ziploc bags in the freezer,
making sure they have some air in them so they are puffy. Next time you go to get some, let the air out of
the bag, then carefully crush the herbs right inside the bag before resealing and putting them back in the
freezer.
This works well for celery leaves, fresh basil, parsley, mint, oregano, dill, rosemary, sage, cilantro, and
any other leafy ones that are available to you. Chives and scallions (green onions) can also be chopped
and similarly frozen.
| Tim & Vicki Reiner In A Far Place |
| Baptist Mid-Missions do Brasil |
| Culinária da Vicki |
To Contact Us:
Surface Mail:
Tim and Vicki Reiner ٠ C.P. 111 ٠ 56.300-000 ٠ Petrolina, PE ٠ BRAZIL
Email: timandvicki@inafarplace.com Website: http://www.inafarplace.com
Surface Mail:
Tim and Vicki Reiner ٠ C.P. 111 ٠ 56.300-000 ٠ Petrolina, PE ٠ BRAZIL
Email: timandvicki@inafarplace.com Website: http://www.inafarplace.com
Quick Tomato Soup
(Both of these are Vicki originals and this one won
Editor´s Choice Recipe on SparkRecipes.com!)
2 T unsalted butter
1/2 c chopped onion
4 T flour
1 1/2 t sugar
1 t salt
1/2 t soda
3 c chunked tomatoes w/skin
dash pepper
dash garlic
4 c nonfat milk
(Both of these are Vicki originals and this one won
Editor´s Choice Recipe on SparkRecipes.com!)
2 T unsalted butter
1/2 c chopped onion
4 T flour
1 1/2 t sugar
1 t salt
1/2 t soda
3 c chunked tomatoes w/skin
dash pepper
dash garlic
4 c nonfat milk
| Recipe Servings: 4 Amount Per Serving Calories: 229.1 Total Fat: 6.8 g Cholesterol: 20.5mg Sodium: 304.8 mg Total Carbs: 32 g Dietary Fiber: 2.2 g Protein: 11.2 g |
| Soups to Warm You Inside Out |
Vegie Chili
1 chopped large onion
1/2 c chopped green pepper
1/2 c chopped sweet red
pepper
1 tsp garlic
2 T olive oil
2 grated or chopped carrots
2 c corn
2 chopped large tomatoes w/skin
4 c cooked black beans
1/2 c low sodium tomato paste
2 c water
1 T chili powder
Sauté onion and peppers in olive oil. Add all
remaining ingredients and simmer for 20 minutes.
Let rest for one hour, then serve warm.
Note: if using any canned vegetables and beans,
rinse and drain well to avoid increased sodium
content. You can also lower the sodium even more
by using low-sodium tomato paste. Can be made
with any combination of cooked beans.
1 chopped large onion
1/2 c chopped green pepper
1/2 c chopped sweet red
pepper
1 tsp garlic
2 T olive oil
2 grated or chopped carrots
2 c corn
2 chopped large tomatoes w/skin
4 c cooked black beans
1/2 c low sodium tomato paste
2 c water
1 T chili powder
Sauté onion and peppers in olive oil. Add all
remaining ingredients and simmer for 20 minutes.
Let rest for one hour, then serve warm.
Note: if using any canned vegetables and beans,
rinse and drain well to avoid increased sodium
content. You can also lower the sodium even more
by using low-sodium tomato paste. Can be made
with any combination of cooked beans.
| Nutritional Info Recipe Servings: 6 Amount Per Serving Calories: 305.8 Total Fat: 6.2 g Cholesterol: 0 mg Sodium: 213.9 mg Total Carbs: 53.8 g Dietary Fiber: 15.1 g Protein: 14.3 g |
Nutritional Information figured using the Recipe
Calculator on http://sparkrecipes.com
Calculator on http://sparkrecipes.com
Mix all except butter and onion in blender. Melt butter
in soup pot, then add onion and cook, stirring to
soften, not browned. Slowly pour in blended
ingredients. Bring to simmer, stirring till slightly
thickened. Serve.
in soup pot, then add onion and cook, stirring to
soften, not browned. Slowly pour in blended
ingredients. Bring to simmer, stirring till slightly
thickened. Serve.