Wednesday, October 13, 2010

Spaghetti & Meatballs

A classic version of Italian Spaghetti sauce and meatballs that I found on Allrecipes.  I have made it several times over the past couple years. The only modification I do to the recipe is use half (or even less) the amount of olive oil.

How-To Links

 So I wrote this one a few weeks ago...and then forgot about it.  Enjoy it's no longer relevant information! (Except the last part. That you can still use.)

With the blissful season of abundant fresh produce coming to an end [shakes fist at Minnesota], I've been storing things away for the winter all Ma-Ingalls-style.  Or maybe I meant ant-style as in The Ant and the Grasshopper?  Whatevs.  Have been freezing things.  That's the point.  I could do canning but that seems too adventurous for me right now (plus the botulism! can't forget the botulism!). 

Anyhoodles, I figured I'd direct you to a few links in case you want to preserve some summer deliciousness for yourself.

How to freeze peppers

How to freeze berries

How to freeze tomatoes

Finally, I wanted to share a link I came across last week about cooking a whole chicken (or half, like I did) and then making broth in your crock-pot.  I found this method to be a zillion times easier than the boiling method and the meat was super juicy. (Sorry about calling the meat super juicy.  But it was!)  And because I don't want you to make the same mistake that I've made in the past, if your broth turns really gelatinous in the fridge it's a good thing.  Did you read that?  A GOOD THING.  I know it looks all sorts of freaky, but it means that your broth is so fancy that you can go ahead and call it stock.  One more thing about this link - it is worth your time to scroll through the links and follow suggestions like adding some veggies to your crockpot for the broth.

How to cook a whole chicken & make broth in the crock pot

Have fun freezing & crock-potting, my friends!