Spring is one of the four conventional temperate seasons, following winter and preceding summer. There are various technical definitions of spring, but local usage of the term varies according to local climate, cultures and customs. When it is spring in the Northern Hemisphere, it is autumn in the Southern Hemisphere and vice versa. At the spring (or vernal) equinox, days and nights are approximately twelve hours long, with day length increasing and night length decreasing as the season progresses.
Spring and “springtime” refer to the season, and also to ideas of rebirth, rejuvenation, renewal, resurrection and regrowth. Subtropical and tropical areas have climates better described in terms of other seasons, e.g. dry or wet, monsoonal or cyclonic. Cultures may have local names for seasons which have little equivalence to the terms originating in Europe.
Do you want to know how to freeze green beans? Are you looking for
the best storage option to use green beans throughout the year? Green beans are
healthy and can help you to boost your digestion. However, fresh green beans
are not available in all seasons. But you can store them in your freezer and
use whenever you want.
Storage is easy, and you can store frozen green beans for almost a
year. You might be thinking about how. Here are a few tips that can help you to
store green beans in your freezer. You will have to take care of every detail,
such as to pick the beans at the right time as well as following the right
How to Choose the
Best Green Bean for Freezing?
For the storage, you will have to be a little choosy while picking
green beans. Picking is important since if you choose wrong beans or at the
wrong time, then you might not store them for long. Also, beans might lose the
freshness and flavor if not chosen properly. The peak season to store green
beans is from May to October. You can choose any day between these months to
ensure the best outcome. In the peak seasons, yummy and fresh green beans will
be available in your local store. Visit your local store and choose
blemish-free, crisp, and bright-colored beans. Take extra caution to avoid the
green beans with shivered ends or limp.
Make sure that these beans do not have small beans inside. Though
the small beans do not affect the quality and taste of the green beans, still,
these are not considered good for the storage. The size signifies that the bean
is past its prime.
You will have to choose the freshest possible bean and freeze soon
after picking them from the store or your garden. It is suggested to freeze on
the same day. If you want to wait for some obvious reason like a busy schedule,
then keep them in the freeze in the meantime.
Prep Your Freezing
Your freezing container does not need much preparation. You can
use jars, bags, and a freezer container to store green beans. All you need is
to clean those containers and then make it completely dry. Any moisture is not
suggested since it can damage the beans. After keeping green beans in the
container or bag, you can simply shake them to compact beans.
How to Prep the
Green Bean for Freezing
Now you have the fresh green beans and freeze containers. The next
is how to prepare the beans for storage. You can consider any with or without
blanching. We will discuss both the methods. To start with, use cool tap water
to wash green beans. After washing, take a small handful of green beans and
line up their stem ends and use a sharp chef’s knife to cut the stems. Repeat
the process with the remaining beans. If required, you can trim off its tapered
tail ends. As a lot of recipes need cut green beans, you can cut your beans into
one-inch pieces for easy storage. If you want, you can store whole green beans
depending on your preference. Both ways will offer the same benefit.
Wash your beans with water again to get rid of any dirt and then
dry beans completely. Proper drying up is important to ensure better storage.
You can use a paper or cloth towel to dry green beans completely. The drying up
process will not take more than half an hour.
Now pack the beans into the jars, bags, or container. Seal the
container following the manufacturer instructions and press hard to get rid of
all the possible air. You can also use a freezer tape around the container lid
edges to get a tight seal.
The above method will enable you to freeze green beans with
blanching. Some suggested blanching for more effective storage. Blanching will
demand one more step. You will have to boil beans in water for a few minutes
and then dunk them in ice water. It will help green beans to maintain the
flavor and color during freezing.
For boiling, get water in a large pot and boil them. Place beans
into the boiling water for two to four minutes depending on the size of beans.
While using large beans, you can boil for four minutes and small beans, the
time should not exceed two minutes. Soon after, you will have to cool the beans
quickly in rice water. Once the beans are cooled down, drain them and follow
the same process for the storage. Pack the drained green beans into containers,
bags, or jars. Shake the container to compact green beans and add more beans
while leaving 1-2 inch headspace.
Package and Label
Your Green Bean
After packing the beans in the container by following the above
instructions, the next step is to label those containers. You will have to
label each container with the content name, packaging date, and amount. It is
important to mention all the details in the labeling. Otherwise, you might
forget the packaging date and might not use them at the right time.
How to Freeze Your
If you are using bags, then rearrange your bags in such a way that
you can lay them as flat as possible. This will ensure quick freezing and will
preserve the original flavor and taste of your beans as well. Lay the
containers or bag flat to the freezer in the batches. Besides, leave some space
near the container so that air can easily circulate. Now, your beans are safe
in the freezer. You can use them whenever you want for cooking.
How Long Can Frozen
Green Beans Be Stored?
As stated earlier, frozen green beans can be stored for a long
time up to a year if you follow the right freezing method or choose the right
green beans. You can store frozen beans around nine months while using a
conventional freezer. If you want to store even longer, then you can use a deep
These are lovely little pies meat pies. This style of pie is thought to have originated in Scottland but can be found in one form or another throughout the united kingdom. In fact, I have been thinking about this style of pie since a visit to Montreal, Canada, last year where I saw them in local restaurants and bakery shops.
Scotch Pie For Two Ingredients
lb. mutton, minced 225
gr mutton, minced
tbsp gravy 60
tsp smoked paprika powder 1
tsp paprika powder
tsp nutmeg ½
of salt Pinch
of ground black pepper Pinch
of ground black pepper
1 ½ cups of plain flour 180 gr of plain flour
½ cup of lard 118 ml of lard
½ cup of water 118 ml of water
of salt Pinch
egg, beaten (for glaze)
Scotch Pie For Two Directions
2 pieces of 4’ ramekin dish. Grease with oil.
the oven to 400F
all the ingredients in a mixing bowl, stir until well-combined. Chill in the
Add flour and salt in a different medium mixing bowl, stir to combine, set aside. Heat water and lard in a medium saucepan until boiling, remove from heat then pour into the flour. Mix together with a wooden spoon, let it cool down a little. Once cool enough, put onto the floured surface and knead until smooth for about 5 minutes (like pizza dough)
Divide the dough into 4 equally sized balls. Roll out 2 balls of dough to a size that could cover bottom and sides of the ramekin. Put the dough in the ramekin, push gently with your finger to make sure all sides of ramekin are covered, making the ramekin as the mold for the pie. Do the same to the other ramekin.
Take the meat out of the fridge and divide by 2 equal sizes. Place 1 ball of meat to a ramekin, spread the meat evenly with a spoon, so it has a flat surface.
Roll out the remaining balls of dough to a size that could cover the top of the pie, making it like the lids on top of the filling. Press gently to make sure the edges are stick together. Make a little X or hole in the middle of the lid. Do the same with the other ramekin
Brush beaten egg to the top of the pies. Put both ramekins on a baking tray and bake for 35-40 minutes or until golden brown. Let it rest for 10 minutes. Gently remove the pies by scraping the sides with a small knife first, it should come out very easily. Serve while it’s warm.
This pot pie is a nice, high protein, comfort food recipe perfect for cooking in cooler weather. This recipe has beans and two kinds of meat to make the pot pie filling and nutritious.
Pork Pot Pie For Two Ingredients
¼ lb. pork ribs, cut
into small cubes 113 gr pork
¼ lb. salami, cut into
small cubes 113 gr salami
1/2 cup dried kidney
beans 100 gr
dried kidney beans
1 stalk of celery,
stalk of celery
2 cloves of garlic, finely
minced 2 cloves of
1 carrot, roughly chopped 1 carrot
1 tbsp ketchup 1
¼ cup red wine 60 ml of red wine
½ tsp ground cumin ½ tsp
1 tsp paprika powder 1 tsp paprika
2 cups of water 473 ml of water
1 tsp beef powder 1 tsp
1 sprig of fresh
sprig of fresh rosemary
1 russet potato, cut
into small cubes 1 russet
1 tsp dried parsley 1 tsp
1 sheet puff pastry,
thawed 1 sheet puff
1 egg yolk, beaten 1 egg
Pinch of salt Pinch
Pinch of pepper Pinch
Pork Pot Pie For Two Directions
Add kidney beans in a large bowl, wash and soak in 2 cups of water overnight in the refrigerator. In the morning, drain and set aside.
Season pork ribs with salt and pepper, then brown them in oil over medium-high heat in a medium pot. Remove from heat and set aside
Add the salami to the pot, sauté for 2 minutes then add celery, garlic, and carrot. Continue sautéing until the vegetables have softened.
Add ketchup, red wine, and continue to cook for 2-3 minutes until the mixture starts to boil. Add cumin, paprika powder, beef powder, and water. Return to boil then add browned ribs, salami, potato, rosemary, and dried parsley.
Cover the pot and simmer for about 2 hours or until the short ribs are tender. Remove from heat.
Preheat the oven to 375F
Transfer the stew to 2 individual casseroles or ramekins, evenly divided to 2 portions. Drape a sheet of puff pastry over the sides of the casserole. Trim away any excess dough.
Brush the top of the puff pastry with egg. Bake in the oven for 12-15 minutes or until the pastry is golden brown.
table is and better for being grace graced with some fresh bread. These dinner
rolls are tasty and allow your family and guests to help themselves.
Additionally, they make an excellent side dish for holiday meals.
Corn Bread Dinner Roll Ingredients
cups of milk
cup yellow cornmeal
tablespoon of instant yeast, dissolve in warm water
cup of canola oil
tablespoons of honey
teaspoon of salt (optional)
cups all-purpose flour
Corn Bread Dinner Roll Directions
In a saucepan over medium-high heat simmer the milk for 2 minutes.
Add the cornmeal and continue cooking and mixing until the mixture is thickened. Remove from heat and let it cool.
Once cooled add the mixture into a bowl, add the yeast, the canola oil, and the honey.
Mix well to combine everything.
Add the salt and 2 eggs. Mix again.
Little by little add the flour until a soft dough forms.
Knead the dough for 5 minutes.
Transfer the dough to a greased bowl and cover.
Reserve for about 3 hours so that the dough will double in size.
Make 12 little balls and place each roll on a baking sheet cover with parchment paper.
Place the rolls in a warm place ( a closed oven with the light on for example )let them rise again for about 1 hour.
Preheat the oven to 375 ˚F.
In a small bowl add 1 egg and mix with a fork.
Brush the top of the rolls with egg and sprinkle cornmeal.
cookies are a nice and decorative way to add color and flavor to any
table. Not only are they tasty and relatively
easy to prepare, but I find them a handy way to use up the mini jam and jelly
jars, which tend to arrive in the holiday food gift packages. Using the mini jars of jams and jellies as
filling in these cookies will create a variety of colors in each batch and put
the mini jars of jams and jellies to immediate use.
Of course, if you just want to make a batch of the cookies, there is nothing wrong with just using your favorite jam, which is likely setting in your refrigerator.
1 1/4 cups all-purpose flour
1 large egg yolk
1 stick unsalted butter, at room temperature
1 teaspoon vanilla extract
1/3 cup unshifted powdered sugar
1/3 cup white sugar
1/4 teaspoon fine salt
1/8 teaspoon almond extract
1/2 cup fruit jam, divided
Preheat the oven to 325o F (165 o
Combine butter and powdered sugar together with
a spatula until creamy.
Add and combine with a spatula, vanilla extract,
almond extract, salt, and egg yolk.
Add flour and combine with a spatula until just
Using a small scoop, portion dough into
1/2-ounce (I-tablespoon size) balls.
Roll balls in a plate of white sugar to coat;
roll again between your palms.
Place cookie dough balls several inches apart on
a silicone-lined baking sheet.
Flatten balls slightly with a small plate or smooth
To Make Jam Promament Cookies
For more jam-faced cookies, press your thumb
into each cookie to make a wider, shallow, indentation in each cookie.
Fill the indentation with jam.
Gently Tap baking sheet against the counter to settle
the let jam.
Bake on the center rack of the oven (about 15
minutes ) until the cookie tops are barely blonde and bottoms are slightly
Let the cookies rest on pan for 5 minutes, then
transfer the cookies to a wire rack to cool.
Bread pudding has been around a very long time. I have cooks books going back to 1901 with some
variation of the recipe. And no wonder,
this is a really simple and tasty dessert for the cooler months of the year and
makes a nice holiday side dish or dessert, as well.
1-1/2 cups day-old or toasted white bread cubes (2 slices)
2 eggs (Large or Jumbo)
1 cup whole milk
1/4 cup golden raisins (optional)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon unsalted butter (cut in small cubes)
Divide bread, raisins, and butter
between two greased 8 or 10 oz. Ramekins and set aside.
In a small mixing bowl, whip together eggs, milk,
sugar, cinnamon, and nutmeg.
Pour in equal amounts over filling in both ramekins.
Bake, uncovered, at 350o F for 40-45
minutes or until a knife inserted in the center comes out clean.
Allow bread puddings to cool and serve warm or room