Back to Basics: Freezing Bell Peppers

Dear Home Ec 101,

My neighbor is a gardening whiz and brought over a ton of sweet bell peppers. I don’t want any to go to waste, but there is no way we can eat them all. Can you freeze bell peppers?

Signed,

~Peter Piper

Heather says:

Not only can you freeze bell peppers, but it takes very little effort. Frozen bell peppers are great additions to eggs, soups, stews, chili, stir fries, and of course we can’t forget sausage, peppers, and onions. I use this not only for when I mooch off of my gardening friends, but whenever I see peppers on the clearance shelf in the produce section.  

Get ready, because this won’t take long.

Slice or dice the bell peppers.
Scatter the peppers on the cookie sheet. Make sure there are no clumps or they will be hard to separate later.
Freeze.
Scoop into a freezer bag.
Remove as much air as possible and return to the freezer.
That’s it!

This method is often referred to as flash freezing. By freezing the peppers as separate pieces it is easy to take only what you need for a recipe in the future. You will be able to bring a little of summer’s bounty to your winter table.

Your bell peppers will retain their quality for eight months if they are stored at 0°F or below.

Send your domestic questions to helpme@home-ec101.com

Back to Basics: Sausage, Peppers, and Onions

Heather says:

 

 

 

The only thing not simple about this dish are the number of variations that can be applied. Serve it over rice or noodles, on toasted hoagie rolls or with buttered Italian bread. Each simple accompaniment changes the tone and perception of the dish.  For a more pronounced difference vary the sausage involved. Last night I used mild Italian links, but you can heat things up with the spicy version or explore ethnicities by using kielbasa, brats, or good old smoked sausage.   

Ready? 

Ingredients:

 

• 1 lb sausage links
• 1 yellow or white onion (I prefer Vidalia)
• 2 - 6 bell peppers (this depends on their size and your budget, they are getting pricey)
• water
• optional 1 15oz can tomato sauce or diced tomatoes

 

Place about 1/2 cup of water in a large skillet and heat over medium heat.  Once the water boils add the sausage links and cover for five minutes. Turn the links, cover, and cook for an additional 5 minutes. Remove the cover and cook for ten more minutes, adding water if necessary to keep the pan from going dry. After they have cooked at least ten minutes allow the sausage to brown to your taste. A good friend of mine bakes hers in the oven at 400F for nearly an hour instead of using the stove.

While the links are cooking slice your onions and bell peppers.

Remove the links from the pan and place on a paper towel. Do not drain the pain, the drippings left behind carry a lot of flavor.

 

Add the onions to the pan.

For the most part my family does not care for the bite of raw onion, so I always give them a moment to soften before adding any extra vegetables. 

 

Add your sliced peppers and cook for a few moments.  Once the peppers have been in the pan for two or three minutes add the optional tomatoes or tomato sauce and heat through.  

While the peppers are cooking slice the sausage.  Throw them back in the pan and mix them in.

That’s it, you are done. Serve over rice or noodles or not, it’s up to you.

Enjoy.

Back to Basics: Steaming Broccoli

Dear Home Ec 101,

A while ago you posted a recipe for fettucini alfredo and suggested adding steamed broccoli.  So, maybe it makes me look an idiot and maybe it doesn’t, but is there a proper way to steam broccoli?

Signed,

Stymied by Steam

Heather says:

While you don’t need any fancy tools to steam vegetables, I do recommend having a vegetable steamer. They are fairly small, versatile, and have a timer that can take some of the stress out of coordinating cook times. I use an oh-so-fancy Black and Decker Flavor Scenter Steamer Deluxe.  It’s a long name for a small appliance that boils water and costs somewhere in the neighborhood of $30.  I have used mine fairly often for four years, so I consider it a worthy investment.  To steam broccoli in a steamer simply follow the handy dandy directions in the booklet, or if you lost that: put water in the bottom, put the basket over the water, load your vegetables, put the lid on securely, and set the timer. Since you can see the vegetables cooking, it’s easy to turn it off as soon as the florets turn the bright green that says, “Hey, I’m done!”

Since we’re flexible here at Home Ec 101, here’s how you steam broccoli in the microwave.  Put the florets, those are the cut pieces that look like little trees, in a microwave safe dish.  Add about an inch of water, cover tightly, and microwave on high for five minutes or until bright green.  Of course cook times vary because not all microwaves are created equal, but for two cups of broccoli you should be in the right neighborhood.

What, you don’t have a microwave, either? You’re killing me.  Don’t worry, this is also a piece of cake on the stove. Add about an inch of water to a sauce pan, add your broccoli, place the pan over medium heat, and cover tightly. Bring the water to a boil and allow to cook until, wait for it, the broccoli turns bright green.  You are surprised, aren’t you?

OK, so your basic steamed broccoli isn’t always exciting.  If you want to add some punch that keeps people from reaching for the salt shaker, heat a saute pan or frying pan over medium heat.  Add a tablespoon of butter or olive oil and add any herbs or seasoning that are included or are complementary to your main dish.  For example, if you are having dilled salmon consider adding a splash of lemon juice and some dill weed.  If your main dish has Asian spices stir in soy or terriyaki sauce with garlic or onion.  Then, simply toss your broccoli in the heated butter or olive oil until well coated. All the little buds provide excellent nooks and crannies that soak up flavor. For those scared of a little fat, it is important to remember that Vitamins A, D, E, and K are fat soluble and the presence of fat actually improves their absorption rate. Broccoli is loaded with both vitamins A & K.

So enjoy!

Meal Planning: A Primer (Part 2)

Dear Home Ec 101,

I need to get our food budget under control, we spend a ton of money eating out.  It’s starting to cause fights.  I can’t cook, I can’t plan, and even if I could I wouldn’t know where to start.

Signed,

Hopeless in Hopeswell

Heather says:

Welcome to part two of this series on meal planning.  Part 1 focused on finding the dining room (or kitchen) table and getting into the habit of eating at home, whatever it took.

I’d like to clear this misconception up right now: a habit is not the same as a rut.  The habit is what helps break the cycle of relying on the drive-through for sustenance.  Without introducing new foods, the idea of repetitively cycling through eight meals of convenience food becomes depressing and once again the take-out option becomes appealing.  To prevent the rut you must be brave and experiment.

Two facts about your meal planning journey:

• As the cook it is not your job to please everyone.  I take requests, but they must be reasonable.  Don’t cook to purposely irk your family, but do not cater to overly picky palates, either.  A perk of being the planner is that your whims are the first to be accommodated after allergies and dietary restrictions.
• Accept that there are times where you will screw up or be disappointed*.  It’s not the end of the world, it’s one meal and there are very few of us in America who couldn’t stand to skimp on a meal or two.  Salvage the night by making popcorn or some other treat.  Be careful though, some of the more inventive family members out there could figure out your plan and sabotage future efforts.

Ten tips to successfully expand your menu:

• If you are cooking for others don’t push your luck, only introduce one new food item per week.
• Pay attention to the reactions of your audience.  If they hate the black bean dish you tried this week, try a different main ingredient next time.
• Be open to suggestions.
• If you have young children ask friends with similar family situations for suggestions.
• Different marinades make similar meals feel exotic.  Grilled chicken with barbecue sauce is nothing like chicken with an Asian marinade.  Additionally using the same marinade on a variety of meats can also liven up a menu.
• Vary your sides.  Similar entrees can feel entirely different if they are served with noodles instead of mashed potatoes or sweet potatoes instead of broccoli.
• Learn to make soup.  It’s simple, economical, and there are hundred of variations that can be created from ingredients found in the average fridge, freezer, and pantry.  It also is a fabulous way to use up leftovers.
• If you are new to cooking avoid fancy cooking magazines. Some are great, but others call for exotic ingredients that a beginner cook may not have on hand.  In rural areas some of the ingredients may be difficult to find.  I highly recommend Taste of Home for straightforward, tried and true recipes.
• Peruse other menus.
• Finally think of your favorite menu items when eating out.  Set a goal to master a similar recipe.  Even a beginner cook can quickly learn to outdo many middle of the road chain restaurants.

*True story, a few weeks ago I burned garlic bread in front of company.  I’m not being modest and trying to call slightly overdone burnt.  I honest to God, completely forgot about it and scorched it badly enough I was worried the fire alarm would start and add another layer of embarrassment to the evening.

Fast and Simple Alfredo

Heather says:

If you load this dish up with steamed broccoli it’s easy to pretend it’s healthy. This recipe makes four servings of alfredo and can create a variety of meals by varying the accompaniments.  My favorites are blackened beef, chicken, or shrimp.  If spicy foods are not your style, try grilled chicken, shrimp, or vegetables.

For color try adding a handful of diced tomatoes.

If you keep the additions simple, this dish can be made in under twenty minutes (and not taste like it).

Ingredients:

• 1 1/4 cup grated Parmesan
• 1 TBSP whole wheat flour (white will work)
• 4 TBSP butter
• 4 cloves garlic - minced
• 1 cup half and half

In a small bowl stir together the parmesan and flour.  I use whatever I have on hand, sometimes I have a Parmesan / Romano blend and that works fine, too.

Mince the garlic.

Heat a skillet over medium heat.

Melt the butter.

Add the garlic and saute until just golden.

If you are adding steamed vegetables or planning on quickly sauteing shrimp in the garlic and the butter, do so now.  Proceed to the next step only when your additions are heated through.

Add the half and half, then slowly stir in the Parmesan.

Stir constantly and bring to a low simmer until thickened. Serve immediately over your favorite pasta.

Enjoy.

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