We bake and puree squash, potatoes, apples, yams, and other fruits and veggies on the weekends and store them in baby
food jars in the fridge or freeze them in ice - cube trays.
Not exact matches
Prepare dressing; blend all ingredients
in a blender or
food processor — or my favorite way — place all ingredients
in a wide mouth glass canning
jar and blend with an immersion blender (this way you can reserve extra
in the
fridge and there's less cleanup).
Hello there... Belgium calling... I just made these with Calvé, a 350g
jar which was all the Carrefour had, topped up with the health
food shop peanut butter we had
in the
fridge (Horizon brand).
And if I don't have some variation of Asian
food once a week, you can find me
in the
fridge with a spoon
in the red curry paste
jar.
So, freshly home from our trip and with not much
food in the
fridge, it was time to bring out a
jar of that heavenly sauce for a simple pasta meal.
I didn't want it taking up space
in the
fridge (yesterday was yogurt - making day and salad
jarring day), so I dumped both cans into the
food processor.
Instead, grab some roasted pistachios, chipotle peppers, and your trusted
food processor, and
in a few minutes you will have a
jar of fancy nut butter that will keep
in your
fridge forever.
I just keep my ground up flax
in a
jar in the
fridge and sprinkle it onto my
food or
in my smoothies when I'm ready to consume, but I don't think it would be a problem to do so
in the morning.
Food cooked
in butter, bacon grease (have 2
jars in fridge from when wife baked 3 lbs of nitrate free bacon, or coconut oil (this is a fantastic foo, which trader joe's now carries at a great price!)
My starter has gotten pushed to the back of the shelf quite often, resurfacing only when someone is really searching for a treat
in a similar container (canning
jar = fruit or fermented
food in my
fridge).
I just happened to make some candles out of some saved up
jars that used to be
in the
fridge... holding
food.