Spooky Spaghetti and Eyeballs
Inspired by FavFamilyRecipes.com
If you’re like us, you get pretty excited when fresh fruit and vegetables go on sale. It means you can buy the good stuff and really stock up! Then you can freeze those extra berries for your smoothies and that broccoli for your stir-fry. This is a great money-saving strategy, but if you’ve done it before, you know freezing fruits and vegetables isn’t as easy as it seems. If you don’t do it right, you can end up with clumps of flavorless, stuck-together produce destined for the trash! It doesn’t have to be that way. Next time you’re freezing fruit or vegetables post-sale, use these two hacks to get flavorful, easy-to-cook results every time. 1. Break out the cookie sheet. Berries for smoothies and apple slices for pie tend to stick together when you freeze them, which turns them into one giant lump you have to hack apart to steal a serving. To avoid this, break out a cookie sheet after you’ve washed and sliced your fruit. Spread the pieces or berries out on the sheet and pop the whole thing in the freezer for a few hours or even overnight. When the fruit is frozen, pour it into a glass jar or freezer bag. Thanks to the initial freeze, nothing will stick together. You can pour a serving into your oatmeal or scoop it with a measuring cup hassle-free. For more kitchen hacks like this, follow @zerowastechef on Instagram. 2. Blanch, blanch, baby! Vegetables lose their crisp texture, bright color, and tasty flavor over time, even in the freezer — but you can hit the pause button on that process by blanching your veggies before you freeze them! Blanching is really simple: All you have to do is boil the vegetables for a short time, dunk them in an ice bath, and drain the water before freezing. (The University of Minnesota Extension has a great blanching guide listing times for each vegetable. Just search “University of Minnesota Blanching” online to find it.) You can combine these two hacks for fruits and veggies to ensure they’re tasty and easy to cook with every time. The Smart Way to Freeze Fruits and Vegetables SO THEY ACTUALLY TASTE GOOD
Ingredients
Directions • 24 oz frozen meatballs • 16 oz spaghetti noodles • 24-oz jar spaghetti sauce
• 2–3 slices of mozzarella cheese • Sliced black olives
1. Cook frozen meatballs according to package instructions, then keep warm in oven on low heat. 2. In a large pot, bring water to a boil and add spaghetti noodles. Cook until tender and drain. 3. In a small pot, heat spaghetti sauce over medium heat until warm. 4. After everything is cooked, mix noodles and spaghetti sauce together, then put the mixture into a serving bowl. 5. Slice the meatballs in half and mix half of the slices into spaghetti. Top the spaghetti with the remaining meatball slices with the flat sides up. 6. Cut slices of mozzarella cheese into circles and place one slice on each of the flat-topped meatballs. Then, put one black olive over each cheese circle to form the eyeballs. Serve and enjoy!
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