In the kitchen

Yoga Journal - - LIVE WELL -

PREP VEG­GIES FOR THE FREEZER Late-sum­mer bumper crops like toma­toes and bell pep­pers best re­tain fla­vor when they are roasted be­fore they are frozen. Brush with olive oil, sprin­kle with salt, and roast at 400° un­til skin is charred, 30 min­utes; then freeze. Zuc­chini keeps well when it’s sliced into rounds, blanched in salty boil­ing wa­ter for 2 min­utes, and then shocked in ice wa­ter and dried be­fore freez­ing. Green beans, snap peas, and wax beans do well when frozen raw; just re­move the ends, snap in half, and freeze. SAVE SCRAPS FOR SOUP Freeze parts of food that are typ­i­cally trimmed and tossed, like mush­room stems or egg­plant tops, in a zip-top freezer bag, says Gorin. When you’ve col­lected quite a bit, make a veg­etable broth: sim­mer veg­gie scraps in a pot of wa­ter for 2 hours; re­move and strain the liq­uid. If you’re not go­ing to en­joy it right away, freeze the ex­tra broth in ice cube trays, then pop the cubes into small freezer bags for stor­age. GROW YOUR OWN HERBS Cre­ate a little herb gar­den in a sunny win­dowsill for recipes that re­quire only a sprig of fa­vorites like basil or thyme, says New York City chef Gabe Kennedy, win­ner of ABC’s

The Taste. It’s gor­geous, fra­grant, and al­lows you to trim only what you need.

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