I love, love, love pomegranate. I freeze about twenty of them every season to take care of having it all year long. Here is my favorite dish, side dish, lunch, dessert… whatever you want to call it.
Pomegranate: An easy way to open it.
Since I know this technique how to open a pomegranate, I have them regularly. As the season does not last very long I freeze several bags with kernels every year. With those I am able to bridge the time until the next season.
Curry Powder
As I do not like to have paprika powder in my curry I frequently prep my own powder. This is quickly done and tastes good. I always use coriander, cumin, cinnamon, turmeric and cayenne pepper. Sometimes I like to mix in some mace and clove.
Butternut Squash
Nothing easier than preparing a butternut squash. The shell is so soft that you can remove it with a peeler. Halve the squash lengthwise, remove the kernels, prep the flesh as needed.
Muscat Pumpkin Puree
I prepare muscat pumpkin puree frequently to freeze it. I usually freeze 1 cup per box. So I will always have pumpkin puree at hand to bake pancakes, cakes, bread or so. Thaw the puree completely before using.
Acorn Squash Puree
The puree works well for soups. But I like it best as a little dessert.
In squash season I prepare a couple of servings and freeze them. So I can make use of the puree after season, too.
Vegetable Stock
I was quite surprised by how easy it is to prep a homemade vegetable stock. I myself vary the ingredients as it comes and depending on what I find in the fridge. The quantity is flexible, too. This recipe is for a small portion of stock.