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.
Recent News
About Us
Adventures
Archive
Creature Feature
  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
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
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
Print Recipes
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.
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
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.