Friday, February 25, 2011

Freezing & Cooking with Hot Peppers

Hot peppers are the easiest vegetable to preserve safely. They
should be picked in the morning while the fruit is still cool.
Wash in cool water and dry with a paper towel. Freeze in
resealable freezer bags. The peppers may be removed when
 needed throughout the winter months when fresh produce is
not available. Supermarkets rarely carry a large variety of my
 favorite peppers throughout the winter.
 This previously frozen habanero is being boiled in water, virgin olive
oil and powdered chicken broth, garlic cloves, and Mrs. Dash which contains various healthful herbs and no salt will be added to the broth before main veggies. Additional vegetables will be added according to how long they take to cook to my satisfaction. Multicolored peppers, zucchini, cabbage, broccoli rabe and spinach will be added. The pan will be removed from the heat before the veggies become soft. I prefer a little crunch in my broccoli rabe. The spinach cooks down and the dish looks more like this when it is ready.

It is very easy to eat this nutritious combination of super foods as
a meal. It is great with Lundgren's organic short grain brown rice
with or without salmon grilled on the Foreman electric grill.
Bell peppers do not freeze as well as their spicy cousins.
Most of my efforts have produced freezer burned fruit
that was not satisfactory when used later.

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