EASY step-by-step instructions on how to make pumpkin puree from fresh pumpkins! Any type of pumpkin works and pumpkin puree can be used in cooking and baking year round! Use this pumpkin puree recipe for pumpkin cookies, pies, cakes, pancakes and more!
If you grow your own pumpkins, or will be buying a pumpkin this season, to decorate your house with, you can use that pumpkin for much more than decoration. You can also eat them! There is delicious pumpkin puree waiting for you inside of every single pumpkin wishing you would cut it open and scoop it into brownie mix.
Easy step by step instructions on how to freeze peaches, no blanching needed. This method preserves the peaches up to a year, preventing them from turning brown.
Do you have a peach tree? Or maybe your neighbor has one? Or maybe you went to the farmers market and peaches were on sale? Or maybe you just love peaches so you want to make sure they’re always in your kitchen?
Either way, here’s the best way to freeze your peaches. This is my tried and tested method, that prevents the peaches from turning brown and keeps them good for about a year.
Easy step by step instructions on how to freeze zucchini without needing to blanch it. This quick method saves you time and freezes zucchini for up to a year. Perfect for making zucchini bread and treats with!
If you have a garden you know that the end of Summer brings you lots of zucchini! Actually, even if you don’t have a garden, but have a friend or family member with a garden, then you probably have a counter filled with zucchini too! Zucchini, it’s the plant that keeps on giving!
Easy step by step directions (with pictures) on how to freeze cake for months. Now you can freeze slices of your birthday and wedding cake! The cake tastes super fresh with this method!
Call me crazy but sometimes there is too much cake! Instead of letting it dry out and go to waste you should freeze your cake slices to enjoy for months after your celebration. Follow these steps to enjoy frozen cake that tastes as good as when it was fresh.
HOW TO STORE CILANTRO to make it last for weeks! This easy trick shows how to keep cilantro fresh in water in your refrigerator to last for 3 weeks! It’s the perfect way to store cilantro for a long time!
I’m back with another tip to help your vegetables last longer! Remember how I shared my tip on how to store lettuce to keep it fresh for a month? Or how about the best ways to store bananas? Well this trick will keep your cilantro fresh for weeks!
Cilantro – are you one of those people that love it or hate it? I love it! But my issue with cilantro is that it never seems to last long enough to use it all. Often recipes only call for a small amount of cilantro, and it’s hard to find things to do with a whole bunch of it! With this tip you’ll no longer have to let your cilantro go to waste!
You guys know I don’t like to waste anything we grow. I’ve showed you how to make tomato powder out of tomato skins, and how to make mint tea, but now I wanted to show you my trick on how to how to store cilantro to make it last longer!
Easy step by step instructions on how to freeze fresh green beans without blanching. These green beans will last up to a year. You can use them in casseroles, soups, stir fry and more!
If your garden is anything like ours right now you might be picking pounds and pounds of green beans. And if you’re anything like me, you really don’t want to turn on your stove to boil water to preserve your green beans during the Summer.
Last year I started to freeze our fresh green beans this way and they stayed extra fresh, keeping their bright green color and crunch. These frozen green beans last up to a year in the freezer making them a easy and economical way to save your green beans.
Yes! You can freeze fresh green beans without blanching. The method below saves time because it doesn’t require blanching the beans. You’re just going to trim the ends off, chop into desired sizes, wash them and freeze! It’s that easy!
This is my tried and tested method that I’ve been using for years with our green beans!
How to freeze green beans
Step 1: Take a step back and admire your green beans because god damn, you’re amazing, you just grew green beans!
HOW TO MAKE diced tomatoes recipe from fresh tomatoes. Step by step instructions walk you through the beginning all the way up to freezing or canning them. This is a great way to preserve your garden tomatoes!
Right now we have a explosion of cherry (hello cherry tomato sauce!), roma (hello roma tomato sauce!) and beef tomatoes of all sizes currently occupying our counter. I love seeing a kitchen full of fresh vegetables but it also gives me a slight overwhelming fear of anxiety because I know I have to go to work on them and start preparing our tomatoes to last the next few months.
We pretty much only buy tomato sauce or tomato products during the months of May and June. July, August and September gives us fresh tomatoes by the basket full while October-April supplies us tomatoes that were canned or frozen months prior.
It’s always a special feeling when its a cold Wintry day and you can still enjoy some fresh tomatoes you grew months prior when the garden wasn’t covered in snow.
Roma Tomato Sauce recipe that requires no peeling or blanching! This is a easy creamy sauce that’s perfect for growing garden tomatoes! Serve on pasta, or use later by canning or freezing.
It’s August so you know what that means, right? Our tomato plants are giving us pounds of tomatoes to pick every day! Usually I collect the week’s tomatoes and spend hours in the kitchen on the weekend making sauces and stewed tomatoes. And of course Fresh Tomato Salsa – what would be a August be without salsa?
My go to favorite tomato sauce is Cherry Tomato Sauce, but this year we only grew Roma tomatoes so I wanted to create a recipe that was 1) easy 2) delicious 3) let the roma tomato taste shine! Let me introduce you to Roma Tomato Sauce!
How to make DICED GREEN CHILES – just like the canned version you buy in the supermarket! SO EASY step by step instructions to make homemade green chiles! Perfect idea for your garden Anaheim peppers! Serve immediately, freeze or can them!
Diced Green Chiles
Did you come here because you wanted to make your OWN diced green chiles, just like the canned chiles you buy in the supermarket? Well you’re in luck, because this is going to walk you through how to make them! And even better, they’re so EASY to make!
The past year we became obsessed with canned diced green chiles, you know those 4 oz canned peppers? You’re probably familiar with the Oretega or Old El Paso brands! We put them in enchiladas, tacos, casseroles, stews and more. We were buying a few cans a week when it hit me – we should be growing them!
What type of peppers are canned diced green chiles?
So I did some investigating to figure out what type of peppers they are, and turns out they’re Anaheim peppers. More specifically, we grow the “Highlander” variety of Anaheims. These plants are super high in productivity. I’m not kidding, grow 2 plants and you might be set for the season!
We have 6 plants growing and now I have a dedicated drawer in the refrigerator to these peppers! The plants grow about the average height of a bell pepper plant, but there’s just endless peppers in sight! We’re so amazed by their yield we’ll be growing them every year now!
How to Store Bananas! These easy tips will prevent your bananas from turning brown! Food storage tricks includes storing with other fruit, plastic wrap, banana trees, in fridge and how to freeze bananas! Learn the best ways to store bananas and keep them green for longer!
How to Keep Bananas Fresh
If you guys know me, then you know I love bananas! In fact, there’s a ongoing joke with my Instagram Stories because I’m often carrying a banana! Bananas are my go to breakfast, and my favorite snack. I can’t get enough of them!
I’m picky about bananas though – they can’t be too green and they can’t be too brown. Actually, they can’t be brown. As soon as I see a brown spot on the banana peel (or worse the banana itself!) then I know it’s time to freeze these bananas (hello Banana Smoothie!) and buy new ones.
Using my tips below, learn the best ways to store bananas to keep them PERFECT longer!
The Best Ways to Store Bananas
Bananas. You can use potassium-rich fruit in so many ways and even enjoy it on its own. Bananas are, however, quite fickle. Doesn’t it seem like they’re green one moment and a brown mushy mess the next? Try these methods to store bananas and keep them fresh for when you want them.
EASY way to FREEZE Mashed Potatoes! Follow these step by step instructions on how to freeze leftover mashed potatoes and get the magic trick (cream cheese!) to make them taste great! Never throw away leftover Thanksgiving or holiday potatoes again! I always freeze mashed potatoes to serve for quick weeknight dinners!
Ok, it’s a few days after Thanksgiving and you’re eyeing the mashed potatoes suspiciously that have been sitting in the refrigerator. You don’t think they can last another day in the fridge but you don’t want to throw them away. Why? They were so good! Why else? Think of all the money in butter you spent!
Can you freeze mashed potatoes?
Yes, you can! And you’re going to love how easy this freezing mashed potatoes method is!
How to freeze mashed potatoes:
Place your mashed potatoes in air tight plastic or glass containers with completely sealed lids. Place them in the freezer.
You can also keep them in containers and cover with plastic/saran wrap. I would do double or triple plastic wrap to be safe.
Marinated Overnight Italian Diced Tomatoes with spices for full flavor. Unlike other diced tomato recipes no boiling, water bath or peeling is needed! Bonus how to make tomato paste below the recipe!
Let me welcome you to tomato week! If you didn’t see in last week’s garden video it’s raining tomatoes for us in New York so I’ve been spending lots of quality time with our lovely tomatoes in the kitchen! Today I’m going to show you these Marinated Overnight Italian Diced Tomatoes which are easy and delicious!
Tomorrow is all about creamy tomato soup! Later this week I’m giving you a quick tomato/rice dish that is perfect for taking to work for lunch! And finally I’m going to pick tomatoes, lots of them, and show you many photos of them like any proud tomato Mother would. So let’s jump in to tomato week!
We use diced tomatoes frequently in recipes so I like to always have some on hand. Last year I only made a few homemade batches but we went through them quickly so this year I was determined to make at least twice the number of batches to freeze.
Diced Tomatoes With No Boiling or Peeling
There’s 2 ways to go about making diced tomatoes, there’s the longer process of boiling and removing the peels (which is delicious but it takes time), or there’s this way whith is also delicious but is quick! We are picking at least 50 pounds of tomatoes a week right now so I need to be careful of time, or I’ll have to quit my job because preserving vegetables can sometimes be a full time job! I
n this recipe, all you have to do is cut them up, marinate them over night in the refrigerator and then cook for 30 minutes. You can also duplicate this recipe as many times as you need per how many tomatoes you are picking. For example the recipe calls for 5 tomatoes but I quintupled it because I had so many tomatoes!
How to Make Tomato Powder out of tomato skins! You’ll never throw away tomato skins again!
It’s raining tomatoes! Don’t I always say that during July and August? Well it’s true. You won’t believe how many pounds of tomatoes we grew this year and I’m not going to tell you because I will save it for the big Summer harvest weight chart post coming sometime in September. You guys know I love my Stewed Tomatoes recipe but with that comes alot of extra tomato skins. I’ve been composting them for years but this year I was set on using them in a recipe.
How to Use Tomato Skins
I wanted to use the tomato skins in a unique way that can be enjoyed in different recipes and ways throughout the seasons. So making tomato powder and tomato flakes it is!
What can you do with tomato powder?
-Sprinkle on slices of pizza.
-Use on sandwiches on subs.
-Throw in soups, stews and chili.
-Use as a meat seasoning.
-Throw in tomato sauces for more tomato flavor!
-Popcorn. (Thanks Kelly!)
It’s up to you if you want to make tomato powder or tomato flakes. Both are dried the same way, but the decision comes in how you process it. Do you want it flaky? Or fine powder? For a powder use a coffee grinder, and for flakes use a food processor (or even a mortar and pestle would work).
How to Store Lettuce to Last a MONTH! This easy how to keep lettuce fresh tip shows you how to wrap your lettuce in aluminum foil to keep it fresh in the refrigerator. The lettuce stays so crisp after a month I can even use it for salads!
How to Store Lettuce
Lettuce only lasting a few days? Never again! With this easy method using aluminum foil you can store lettuce to last for a month!
In June we pick lettuce. We pick lots of lettuce. I’m talking so much lettuce you begin to get lettuce anxiety. Have you ever had it? It’s when you dream of lettuce chasing you with baskets to capture you. It’s rough.
DIY frozen pesto cubes! Perfect to use for easy dinner recipes!
If you are growing herbs in your garden then right now you might have alot and not sure what to do with them. Do you dry them? Do you use them as is? How about we make delicious pesto and freeze them? Yes, let’s do that! Here we will use our fresh parsley and basil. Just think about in December when it’s freezing out and you’re in a bad mood because your boot has a hole in it and you stepped in a big slush pile. You come home, cranky, boil some pasta. What to put on top.. pesto… from your garden.. oh the summer time memories.. everything feels better now. 🙂
What can you do with pesto besides put in pasta? Use it as a pizza sauce. Marinade chicken or steak or shrimp in it. Use it as a vegetable dip. Make soup. So many options!
Let’s make some pesto and freeze it!
Directions: Blend all ingredients together. Put in ice cube trays, freeze for a few hours. Take out and then package in freezer bags. Can it get more simpler?
From the recipe/ingredients above I made 2.5 batches of it which equaled 6 cups of fresh parsley and 1.5 cups of basil. I also made a quick batch of just basil pesto.
Gather your supplies.
I have 2 bags of walnuts just in case. I totally didn’t need all those but I’m overly prepared (in life). I have so many bottles of soy sauce in the pantry.. just in case.