I hate cutting up onions. The eye watering thing drives me nuts. It really is a miracle that I haven’t chopped off a finger from not being able to see clearly through the tears. But onions are in almost every dinner I cook, so I thought that it was just something I’d have to deal with.
Until one day a few years ago, I had a revelation. A dinner-making revelation. I could chop up all my onions at one time, toss them in a zipbag and put them in the freezer, and then just pull out whatever I needed while I was cooking.
So I did. I chopped up 3 large onions and put them in a gallon sized zipbag in the freezer. I just got the bag out when I was cooking sloppy joes or whatever and shake a bunch into the skillet. AND turns out that they cook faster after they’ve been frozen. Double win.
And then I thought, “Hey, if I can do this with onions, why not with bell peppers? And celery? And green onions?” Because frankly, who uses the whole package of green onions before they go bad? Unless you’re making enchiladas, followed by egg drop soup, and then a potato casserole bake, and then… I can’t think of anymore dishes that need green onions. But you get the picture. Now I have a bag of them chopped up and ready to go when I need them (like once every 2 months…).
Same thing goes with celery. Who actually uses a whole bunch of celery before it starts to go limp?
Dinner gets made faster, and you save money because veggies actually get used instead of rotting in your crisper drawer, and then having to re-buy them .
So I’ve had this tip on my “to blog about” list for awhile, and then last night, I went to Walmart and saw these in the frozen veggies section:
Imagine my satisfaction of knowing I thought of something BEFORE BirdsEye. And I get the same convenience for cheaper. Ahh…
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