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Soups, Stews & Chili
It's time to pull out our soup pots and
make a big batch of chili, soup or stew. Here are a
few tips to get you going!
You can always make your soups, stews and chili a day
ahead. This will allow extra time for the flavors to
come together. It also allows the fat to come to the
top so that it is easy to take off before reheating.
Use your food processor to slice and chop your vegetables.
This is a great timesaver and makes things easier.
Save and freeze extra cooked meat and bones to add
to soups, stews and chiles. The bones make good stock.
Soups, stews and chili can be frozen for up to 3 months.
If you freeze in individual servings, you can take them
to work and when lunch rolls around your soup should
be thawed and you can microwave it.
These are just a few tips for the soup season. Throughout
the fall and winter, look for more handy cooking tips
for these yummy comfort foods!
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