Opened a can of pumpkin and not sure what to do with it? Or, got extra homemade puree? Pumpkin puree lasts only a week in the refrigerator. So if you’re not sure you can use it in time, try freezing it! This squash puree holds up beautifully and you can use it for pumpkin bread, muffins, cake, and other baked goods. We recently tried this with a half-used canned of pumpkin our fridge, and it baked into pumpkin chocolate chip muffins like a dream. Here’s what to do!

Can you freeze pumpkin puree?

Pumpkin puree freezes very well: its flavor and creamy texture are perfectly preserved. Homemade or canned pumpkin puree lasts up to 3 months frozen. Some ingredients lose their flavor or texture after defrosting, but pumpkin puree is very stable. If you’ve opened a can that you can’t use within a week, it’s an easy way to save leftovers to make more pumpkin recipes when you’re ready to use it!

How to freeze pumpkin puree

Ready to freeze pumpkin puree? You’ll want to make sure the pumpkin puree is still fresh and not at the end of its shelf life. You can safely store pumpkin puree refrigerated for about 1 week. If you’re worried you won’t use all of it in time, you can pop it into the freezer. Here’s how to do it:

• Place the pumpkin puree in an airtight container that’s just large enough to fit it. (Consider freezing in a few smaller containers if you have a large amount.)
• Label the container with a “Use By” date 3 months in the future.
• Freeze for up to 3 months. Try to use the defrosted pumpkin puree within 3 days.

How to defrost pumpkin puree

When defrosted from frozen, homemade and canned pumpkin puree keeps its creamy texture. To defrost, simply place in the refrigerator for 12 to 24 hours. Or, you can set it out at room temperature for a few hours (but not more than 3 hours).

Once thawed, do not drain the pumpkin! The liquid is important to include in the recipe. Then you can use the pumpkin in whatever way you like: in pumpkin desserts like pumpkin cookies, bread, muffins, pie, and more.

More pumpkin recipes

There are lots of ways to use canned pumpkin puree: both sweet and savory! Here are a few of our top pumpkin recipes:

• Make breakfasts like Pumpkin Baked Oatmeal, Pumpkin French Toast, Fluffy Pumpkin Pancakes or Pumpkin Waffles
• Go for savory recipes like Best Pumpkin Chili, Easy Pumpkin Hummus or Pumpkin Pasta
• Bake up Perfect Pumpkin Bars, Pumpkin Cake or Best Pumpkin Cookies

01

Best Pumpkin Chili

02

Best Pumpkin Cookies

03

Fluffy Pumpkin Pancakes

04

35 Easy Pumpkin Recipes

Can You Freeze Pumpkin Puree?

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• Author: Sonja Overhiser
• Prep Time: 1 minute
• Cook Time: 0 minutes
• Total Time: 1 minute
• Yield: N/A

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Description

Wondering whether you can freeze pumpkin puree? The freezer works very well for preserving canned pumpkin: here’s what to do!

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Ingredients

• Pumpkin puree, homemade or canned (as fresh as possible)

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Instructions

1. Place the pumpkin puree in an airtight container that’s just large enough to fit it. (Consider freezing in a few smaller containers if you have a large amount.)
2. Label the container with a “Use By” date 3 months in the future.
3. Freeze for up to 3 months, keeping in mind the fresher the pumpkin puree before freezing the better. To defrost, place in the refrigerator for 12 to 24 hours or allow the pumpkin puree to stand at room temperature for a few hours. Use the defrosted pumpkin within 3 days.

• Category: Frozen
• Method: Frozen
• Cuisine: Frozen
• Diet: Vegan

Keywords: Can you freeze pumpkin puree, can you freeze canned pumpkin

A Couple Cooks - Recipes worth repeating.

Got purple potatoes? These brilliant violet spuds always catch our eye at the grocery store or farmer’s market. Their lovely hue remains even when they’re cooked, making them a fun way to mix up the typical mashed potatoes or potato salad. While their flavor is similar white and yellow potatoes, they’ve got even more antioxidants and are better for blood sugar. What’s not to love? Here’s a bit more about purple potatoes and our favorite ways to use them (what’s better than a fluffy pile of purple mash?).

What are purple potatoes?

Purple potatoes are a type of potato that is purple in color, both when raw and cooked. There are close to 4,000 varieties of potatoes in the world; the purple type range in hue from bright violet to dark purple black. Some common varieties of purple potatoes are Purple Peruvian, Purple Majesty, All Blue, Congo, Adirondack Blue, Purple Fiesta, and Vitelotte.

Despite their vibrant color, purple potatoes taste essentially the same as yellow or red potatoes: they have a delicate, earthy flavor. You can prepare them in the same way as any other potato: baked, roasted, mashed, fries, potato salad, and more.

Buying and storing purple potatoes

What to look for when you’re buying purple potatoes at the store? Here’s what to know:

• Choose purple potatoes that are firm and round, with no noticeable blemishes or bruises. They are available at most supermarkets and often at farmers markets.
• Keep the potatoes in a cool, dry, well ventilated place. It’s best to store potatoes in a dark area of your pantry or basement, ideally between 40 to 50°F. Stored properly, potatoes should last for 1 to 2 months.
• Don’t store potatoes under your sink! Potatoes thrive in dark, moist environments, so avoid storing them under the sink where they will quickly grow and sprout because of the moisture.

Purple potato nutrition

Purple potatoes are a nutritious food that is full of nutrients in the skin and flesh. Here are a few of the notable nutrition facts (source):

• One 3.5 ounce serving of purple potatoes includes 3 grams of fiber and nutrients, including Vitamin C, Vitamin B, copper, potassium, and more.
• Purple potatoes have a lower glycemic index than white potatoes, meaning they are better for blood sugar. Glycemic index (GI) measures how much food raises your blood sugar, ranging from 0 to 100 (with 70 being considered high). A study found that purple potatoes have a GI of 77, compared to white potatoes at 93 and yellow potatoes at 81.
• Purple potatoes have 2 to 3 times the antioxidants in white and yellow potatoes. Antioxidants can protect your cells from damage.

Purple potato recipes

What to make with purple potatoes? This root vegetable is extremely versatile, and works roasted, mashed, in potato salad, fried, and more!

Purple Mashed Potatoes

These purple mashed potatoes are perfectly creamy and bursting with garlicky flavor! They're fast and easy to whip up with garlic, butter and chives.

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Purple Potato Salad

Another perfect purple potato recipe: potato salad! Combine the bright purple root vegetable with the electric pink of peppery radishes and bright green onions to make for one seriously eye-catching salad. The simple dressing features sour cream, olive oil and lemon.

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Roasted Purple Potatoes

Try Roasted Mini Potatoes! These tiny spuds roast up beautifully. Each bite is crispy on the outside and tender on the inside. Season them with a little garlic powder and smoked paprika, and they’re bursting with delicious flavor!

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Garlic Butter Steamed Purple Potatoes

Here’s a lovely side dish that’s simple and flavor-filled: Garlic Butter Steamed Purple Potatoes! These lovely potatoes have a rich, buttery texture when steamed. Throw them together with butter, garlic and parsley, and you’ve got a quick side dish that everyone will go crazy for. 

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Photo Credit: www.foodfidelity.com

Crispy Oven-Roasted Purple Potato Fries

Why not go for oven-roasted potato fries? The deep vibrant purple color make these a stand out and the crispy exterior with soft middle deliver on flavor. via Food Fidelity

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Photo Credit: thefirstmess.com

Crispy Smashed Purple Potatoes with Green Goddess

These easy crispy smashed potatoes are roasted crunchy perfection with a creamy green goddess dressing to dip. They're great for brunch, as an appetizer, or as an easy dinner side dish. via The First Mess

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Photo Credit: www.awickedwhisk.com

Purple Potato Breakfast Skillet

Want to turn your purple potatoes into a meal? MIx up a breakfast skillet with crispy potatoes, green onion, and top with fried eggs! It works for breakfast or even as a simple dinner. via A Wicked Whisk

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Photo Credit: theveganatlas.com

Purple Potato Soup

Purple potatoes are great in soup, and why not combine them with red cabbage for even more vibrant color? This tasty soup also features protein-packed quinoa. via The Vegan Atlas

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Photo Credit: ciaochowbambina.com

Purple Potato Chips with Garlic & Rosemary

Fry up your purple potatoes to make purple potato chips! These beautiful bright chips are crispy and salty, with a brilliant violet color. via Ciao Chow Bambina

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Photo Credit: www.loveandlemons.com

Green Bean & Purple Potato Salad

Last up in these purple potato recipes, another salad! This salad mixes green and wax beans and chickpeas with purple potatoes for a seriously nutritious bowl meal. via Love and Lemons

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10 Purple Potatoes Recipes

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• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 4 to 6

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These purple mashed potatoes are full of savory, garlicky flavor! It’s the perfect recipe to highlight this brightly colored vegetable.

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Ingredients

• 1 1/2 pounds purple potatoes
• 3 tablespoons salted butter
• 3 garlic cloves, finely minced
• ½ cup milk of choice
• ¾ teaspoon kosher salt, plus more for boiling
• Fresh chives, for garnish (optional)

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Instructions

1. Roughly chop the potatoes into 2-inch chunks (no need to peel).
2. Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in ½ tablespoon kosher salt. Bring to a boil.
3. Once boiling, cook until fork tender, about 8 to 10 minutes (pierce a piece of potato with a fork to assess doneness). Drain and return the potatoes to the pot.
4. When the potatoes are done, melt the butter in the same pot. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant but not browned. Remove the heat. Add the potatoes back to the pot and pour in the milk.
5. Mash the potatoes with a masher, adding more milk if desired to get to a thinner consistency. Season with the kosher salt and plenty of fresh ground pepper. Taste and adjust seasonings as desired.

• Category: Side dish
• Method: Stovetop
• Cuisine: Side dish
• Diet: Vegetarian

Keywords: Purple potatoes, purple potatoes recipe

A Couple Cooks - Recipes worth repeating.

Got a lot of extra lettuce and not sure what to do with it? Stored in the refrigerator, this leafy green stays fresh for about 1 week. If you’ve got leftovers, you might consider throwing this leafy green into the deep freeze. Is this a good idea? Here’s what to know.

Can you freeze lettuce?

Lettuce does not freeze well. Freezing causes ice crystals to form and destroy the cell walls. Lettuce is made 95% of water, so this destroy

Freezing lettuce destroys its crisp texture and once defrosted, the texture becomes wilted and slimy. This is because the water in the lettuce expands while freezing and changes its structure. While you can easily freeze other vegetables like carrots, celery and onions, the texture change with lettuce is so extreme that freezing it is not recommended.

How long does lettuce last refrigerated?

On average, lettuce lasts about 1 week in the refrigerator. However, this varies based on whether it’s a head or bag of lettuce, the variety, and how fresh it was when you bought it. Want to make lettuce last longer in the refrigerator? Here are a few tricks:

• Wrap heads of lettuce in aluminum foil, then place them in the produce drawer. Stored this way, romaine hearts can last 3 to 4 weeks. Other types of head lettuce varies.
• Place a paper towel into a plastic box or bag of lettuce, then refrigerate. The paper towel absorbs the moisture, extending the life of the greens. (Change the paper towel every few days as it becomes wet.)

Lettuce recipes

The best way to use up lettuce before it goes bad? Eat it in recipes! Here are a few tasty lettuce recipes to try:

• Make Easy Lettuce Wraps
• Try Butter Lettuce Salad with Parmesan Dressing
• Go for Romaine Lettuce Salad with Green Goddess
• Fire up the grill for Grilled Romaine
• Chop it up for an Easy Veggie Wrap

01

Easy Lettuce Wraps

02

Butter Lettuce Salad with Parmesan Dressing

03

Romaine Lettuce Salad with Green Goddess

04

Grilled Romaine

A Couple Cooks - Recipes worth repeating.

Got extra heavy cream? Cream is sold in 2 cup portions, but most recipes use only a portion of this quantity. It’s easy to let the carton sit in the fridge without using it for weeks. So can you freeze heavy whipping cream? This simple preservation method does work, though it does come with some caveats. Here’s what to know about whether and how to freeze heavy cream!

Can you freeze heavy cream?

Freezing heavy cream is a simple and effective way to preserve it, but it becomes slightly grainy and separated in texture after defrosting it. Use thawed frozen heavy cream in baked goods and cooked recipes like soups. If you’d like, you can blend it to attempt to re-integrate the texture.

You can technically whip defrosted frozen heavy cream to make whipped cream, but the texture comes out grainy and soft. It doesn’t whip nearly as well as fresh cream. For the best homemade whipped cream, use fresh heavy cream!

How to freeze heavy cream

Ready to freeze heavy whipping cream? It’s best to start with heavy cream that is as fresh as possible (and of course, don’t freeze cream that’s past its expiration date). Keep in mind that cream becomes slightly grainy and separated in texture after defrosting. Here’s how to freeze heavy cream:

• Pour the cream into a freezer-safe container, leaving at least ½ inch of headspace in the container to allow for expansion during freezing.
• Seal the container and label it with a Use By date that is 3 months in the future.
• Place the container or bag in the freezer. Freeze for up to 3 months, but it’s best by 1 month.

How to defrost frozen whipping cream

After the cream is frozen, you’ll need to thaw it correctly before using it. Use the defrosted heavy cream within 3 days.

• Place the cream in the refrigerator overnight to defrost. Do not defrost cream at room temperature because of the risk of bacteria growth. (You can also microwave it in short bursts; just be careful not to overcook it.)
• Stir. Freezing the cream changes its texture to become grainy and separated after thawing. Stir the cream to re-integrate the texture (or place it in a blender and blend until combined).

Uses for thawed heavy cream

Once thawed, you can use the heavy cream in a variety of baked and cooked recipes. Again, resist the urge to use it for homemade whipped cream because it makes for a grainy, runny texture. A few ideas:

• Sauces like a tomato cream sauce or pesto cream sauce
• Soups like creamy tortellini soup, potato leek soup, or celery soup
• Baked goods such as scones
• Breakfast foods like French toast or pancakes

More freezing methods

And that’s it! Let us know if you try this method for how to freeze whipping cream in the comments below. All ingredients hold up differently in the freezer. Here are a few more methods to try:

• Freeze vegetables like broccoli, spinach, kale, lettuce, onions, carrots, celery, cabbage, green beans, eggplant, zucchini, corn, potatoes, mushrooms, asparagus, cucumber, garlic, avocados, pumpkin, or tomatoes,
• Freeze fruits like grapes, apples, lemons, strawberries, peaches, blueberries or bananas
• Learn how to freeze dairy products, like cheese, milk, heavy cream, sour cream, ricotta, yogurt, Greek yogurt, butter, cream cheese, cottage cheese and mozzarella
• Try freezing rice, guacamole, tortillas, quiche, or hummus

01

Can You Freeze Milk?

02

Can You Freeze Yogurt?

03

Can You Freeze Spinach?

04

Can You Freeze Apples?

Can You Freeze Heavy Cream?

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• Author: Sonja Overhiser
• Prep Time: 2 minutes
• Cook Time: 0 minutes
• Total Time: 2 minutes
• Yield: N/A

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Wondering if you can freeze heavy cream? Here’s what to know about how to prepare this ingredient for long term storage.

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Ingredients

• Heavy whipping cream, as fresh as possible*

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Instructions

1. Pour the heavy cream into a storage container, leaving at least ½ inch of headspace in the container to allow for expansion during freezing.
2. Seal the container and label it with the date. Place it in the freezer. Freeze for up to 1 month for best results, or up to 3 months.
3. To defrost the heavy cream, place it in the refrigerator for 24 hours. Freezing cream changes its texture; it becomes grainy after thawing. Stir the cream to re-integrate the texture. Defrosted cream is best in cooked or baked dishes. While you can whip it to make whipped cream, it comes out with a grainy texture so we don’t recommend it. Once thawed, use the cream within 3 days.

Notes

*It’s best to start with cream that is as fresh as possible (don’t freeze cream that’s past its expiration date).

• Category: Frozen
• Method: Frozen
• Cuisine: Frozen
• Diet: Vegetarian

Keywords: Can you freeze heavy cream, can you freeze heavy whipping cream, can you freeze whipping cream, can you freeze heavy whip cream, can you freeze cream

A Couple Cooks - Recipes worth repeating.

Got leftover quiche and want to save it? Turns out, the freezer is a great option! Cooked quiche freezes very well, and it’s a lifesaver for quick weeknight meals. Warm it up and you’ve got dinner in a flash! It’s one of our favorite leftovers to stock our freezer (even our kiddo loves it). There are a few tips and tricks to freezing this savory pie, so here’s what to know!

Can you freeze quiche?

Quiche freezes well: it’s an easy way to preserve its savory flavor and flaky pastry crust. The best way to freeze quiche is to bake it first. Freezing uncooked quiche and then baking it can be tricky to get it cooked perfectly, and it doesn’t save a lot of time. But baked quiche freezes perfectly wrapped in individual pieces in aluminum foil and placed in a resealable plastic bag.

If you’d like to freeze unbaked quiche, we recommend freezing the quiche crust separately from the filling. You can prep the filling including the eggs and refrigerate it up to 3 days in advance. Then fill the crust with the filling and bake. (We have only had success with freezing baked quiche, so proceed at your own risk.)

How to freeze quiche

Ready to freeze quiche? For most consistent results, freeze it after you’ve baked it. You can freeze it in pieces or as a whole pie. Here’s what to do:

• Allow the quiche to cool to room temperature. This process is best for leftover pieces of quiche. (You can also freeze the whole pie at once, but if so it’s best to use a metal pan for reheating.)
• Slice the quiche into pieces and wrap in aluminum foil. You can wrap a few pieces together, or wrap individual slices. (If freezing a whole pie, slice it into pieces, then wrap the entire pie pan in plastic wrap and then aluminum foil. Make sure the pie pan is metal. If not, simply remove the pieces from the pie pan and wrap them in foil.)
• Place the quiche pieces in a resealable plastic bag. Remove the extra air from the bag using a straw, then seal the bag.
• Label with a “Use By” date 3 months in the future.
• Freeze for up to 3 months, keeping in mind the fresher the better.

How to reheat frozen quiche

When defrosted from frozen, quiche keeps its custardy filling texture and flaky pastry crust once it’s reheated. Here’s how to reheat the quiche:

• Preheat the oven to 350°F. Do not thaw the quiche before warming it.
• Unwrap the pieces and place them on a baking sheet.
• Heat the quiche for about 20 minutes until warmed through. The timing may vary based on your oven and how many pieces you are reheating at once.

Quiche recipes

Looking for a great quiche recipe? Here are a few you might enjoy:

• Go for a Classic Quiche or Easy Quiche
• Make deliciously cheesy Easy Spinach Quiche or Broccoli Cheddar Quiche
• Mix up a tasty Breakfast Quiche
• Grab a Crustless Quiche with Spinach

01

Classic Quiche Recipe

02

Spinach Quiche

03

Broccoli Cheddar Quiche

04

Breakfast Quiche

Freezing other ingredients

And that’s it! Let us know if you try this method in the comments below. All ingredients hold up differently in the freezer. Here are a few more methods to try:

• Freeze fruits like apples, grapes, strawberries, peaches, blueberries or bananas
• Try vegetables like broccoli, spinach, kale, onions, carrots, celery, cabbage, green beans, eggplant, zucchini, corn, potatoes, mushrooms, avocados, pumpkin or tomatoes
• Go for dairy products like cheese, milk, sour cream, ricotta, yogurt, butter, buttermilk, cream cheese, cottage cheese and mozzarella
• Try freezing rice, guacamole or hummus

Can You Freeze Quiche?

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: N/A
• Total Time: 38 minute
• Yield: N/A

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Description

Wondering whether you can freeze quiche? Turns out you can, with a few tips and tricks. Here’s what to do!

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Ingredients

• Cooked quiche of any flavor

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Instructions

1. Allow the quiche to cool to room temperature. This process is best for leftover pieces of quiche. (You can also freeze the whole quiche at once, but if so it’s best to use a metal pan for reheating.)
2. Slice the quiche into pieces and wrap in aluminum foil. You can wrap a few pieces together, or wrap individual slices. (If freezing a whole quiche, slice it into pieces, then wrap the entire quiche in plastic wrap and then aluminum foil. Make sure the pie pan is metal, or simply remove the pieces from the pie pan and wrap them in foil.)
3. Place the quiche pieces in a resealable plastic bag. Remove the extra air from the bag using a straw, then seal the bag.
4. Label with a “Use By” date 3 months in the future.
5. Freeze for up to 3 months, keeping in mind the fresher the better.
6. To reheat, preheat the oven to 350°F. Do not thaw the quiche before warming it. Unwrap the frozen quiche pieces and place them on a baking sheet. Bake for about 20 minutes until warmed through. The timing may vary based on your oven and how many pieces you are reheating at once.

• Category: Frozen
• Method: Frozen
• Cuisine: Frozen
• Diet: Vegetarian

Keywords: Can you freeze quiche

A Couple Cooks - Recipes worth repeating.

Got a few fresh lemons and want to preserve them? Lemons last up to 1 month refrigerated, so the fridge is a great way to store this citrus fruit. But don’t think you can use your lemons in time? The freezer is your next best bet! We often have fresh lemons on hand, since the fresh juice is so crucial for recipes and cocktails (no bottled substitutes here!). So these preservation tips have changed the game for us. Here’s what to do!

Can you freeze lemons?

Lemons can be frozen for up to 3 months, either whole or zested and juiced. Frozen lemon juice or zest is ideal for adding to recipes that call for fresh lemon, from bars, bread, muffins, sauces, cocktails, and more. You can use frozen lemon zest in cooked or blended dishes without thawing it, though you’ll need to defrost the juice.

Freezing lemons works for long-term storage. But if you’re simply trying to extend the life of lemons for a few weeks, there’s an easy trick: the refrigerator.

How long are lemons good for?

Stored on the counter at room temperature, whole lemons last about 1 week. But in the refrigerator, they last about 1 month! Refrigerating lemons is one of the best ways to extend their life. If you’d like to preserve lemons beyond 1 month, you can freeze them for 3 to 4 months.

How to freeze lemons

Lemons are easy to freeze, once you know a few tricks to preserving them. You can freeze them whole or freeze them zested and juiced. In our opinion, it’s preferable to zest and juicing the lemon first so you don’t have to do so after defrosting. But either way works! Here’s what to know:

1. To freeze whole lemons: Place the lemons in a sealable plastic bag and place them in the freezer.
2. To freeze juice and zest: Zest the lemon and place the zest in a resealable plastic bag. Juice the lemons and place the juice in a small container or into ice cube trays (the volume of each cube in a standard tray is about 2 tablespoons). Once the ice cubes are frozen, transfer them to a resealable plastic bag.
3. Mark the “Use by” date. Use a permanent marker to label with a “use by” date that is 3 months in the future.
4. Freeze. Place the container or bag in the freezer and freeze for up to 3 to 4 months. For best results, use in 3 months.

Defrosting lemons

Frozen lemon zest can be used right from the freezer, but you’ll need to thaw whole lemons or the juice. Here’s what to keep in mind:

• Zest: You can use the frozen zest without thawing.
• Juice: Defrost frozen lemon juice by placing the container in the refrigerator overnight. Or place the ice cubes in a bowl and microwave for a few second bursts at a time.
• Whole lemons: To defrost a whole lemon, place it in the refrigerator overnight or for a faster method, microwave the lemon in 20 second bursts until it is thawed. To zest a whole frozen lemon, rinse it with warm water first, then dry it and zest it. Whole lemons become mushy after thawing, so only use the zest and juice (not slices).

Lemon recipes

Frozen lemon zest and juice works in so many lemon recipes! Here are a few ways to use them:

• Bake Lemon Poppy Seed Muffins, Lemon Blueberry Muffins or Lemon Blueberry Bread
• Start the day with Lemon Ricotta Pancakes or Lemon Blueberry Pancakes
• Whisk up a Lemon Vinaigrette
• Make Lemon Pasta or Lemon Ricotta Pasta
• Mix up Lemon Butter Sauce
• Make a Lemon Drop Martini or other Lemon Cocktails

01

Lemon Poppy Seed Muffins

02

Lemon Blueberry Bread

03

Lemon Ricotta Pasta

04

25 Zesty Lemon Recipes

Can You Freeze Lemons?

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No reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: N/A

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Description

Wondering if you can freeze lemons? If you’ve got a surplus, here’s how to preserve this popular citrus fruit.

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Ingredients

• Fresh lemons

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Instructions

1. To freeze whole lemons: Place the lemons in a sealable plastic bag and place them in the freezer.
2. To freeze lemon juice and zest: Zest the lemon and place the zest in a resealable plastic bag. Juice the lemons and place the juice in a small container or into ice cube trays (the volume of each cube in a standard tray is about 2 tablespoons). Once the ice cubes are frozen, transfer them to a resealable plastic bag.
3. Mark the “Use by” date. Use a permanent marker to label with a “use by” date that is 3 months in the future.
4. Freeze. Place the container or bag in the freezer and freeze for up to 3 to 4 months. For best results, use in 3 months.
5. Defrost. You can use the frozen zest without thawing. For the juice, defrost it by placing in the refrigerator overnight. To defrost a whole lemon, place it in the refrigerator overnight or microwave the lemon in 20 second bursts until it is thawed. To zest a whole frozen lemon, rinse it with warm water first, then dry it and zest it. Whole lemons become mushy after thawing, so only use the zest and juice (not slices).

• Category: Frozen
• Method: Frozen
• Cuisine: Frozen
• Diet: Vegan

Keywords: Can you freeze lemons

A Couple Cooks - Recipes worth repeating.

What’s the deal with clarified butter? This clear version of butter might sound fancy, but it’s something you can make in just 10 minutes in your kitchen. It’s perfect for using as a sauce itself, or storing for high heat cooking. Here’s what to know about this kitchen essential!

What is clarified butter?

Clarified butter is butter with milk solids and water removed. This gives it a higher smoke point, allowing it to be used for higher heat searing and cooking. The smoke point of clarified butter is 450 to 480°F, versus 350°F of standard butter. It’s ideal for sauteing and searing foods like fish, chicken, and steak, and it adds additional flavor to the dish. Clarified butter tastes richer and has a more intensely buttery taste.

What’s the difference between clarified butter and ghee? Ghee is used in Indian cuisine and is very similar to to clarified butter: it’s simply cooked longer until the milk solids are toasted and golden, giving it a slightly darker color and more toasted flavor.

How to make clarified butter

It’s simple to make clarified butter at home. You’ll simply place the butter in a saucepan and skim off the foam that rises to the top (water) and filter out the milk solids. Here’s what to do:

1. Melt the butter in a saucepan over medium heat. Reduce the heat so the butter is just barely bubbling.
2. Simmer 10 to 15 minutes, skimming off the foam with a slotted spoon as it appears (the foam forms as the water evaporates out of the butter). Cook until no more foam appears, the bubbling stops, and the milk solids have settled to the bottom of the pan and are golden.
3. Strain the butter through a coffee filter or cheesecloth. Use immediately or store refrigerated in a sealed jar or container.

Ways to use it

There are many ways to use clarified butter, the most important being high-smoke point cooking! Use it to sear or saute meat, fish, chicken, and more. You can also use it as a butter sauce for dipping, which makes it perfectly clear. Try it for:

• Seared fish like pan seared salmon or seared tuna steak
• Pan seared steak
• Butter fried chicken
• As a dip for seafood like boiled shrimp or crab
• In lemon butter sauce to make a perfectly clear, rich-tasting sauce
• Sauteed vegetables like pan fried broccoli, sauteed asparagus, sauteed spinach, sauteed carrots, and more

More butter resources & recipes

01

How to Make Butter

02

Can You Freeze Butter?

03

How to Make Ghee

04

Miso Butter

How to Make Clarified Butter

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 0 minutes
• Cook Time: 10 minutes
• Total Time: 10 minutes
• Yield: ¾ cup

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Ingredients

• 2 sticks butter, cut into 1-inch pieces

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Instructions

1. Melt the butter in a saucepan over medium heat. Reduce the heat so the butter is just barely bubbling.
2. Simmer 10 to 15 minutes, skimming off the foam with a slotted spoon as it appears (the foam forms as the water evaporates out of the butter). Cook until no more foam appears, the bubbling stops, and the milk solids have settled to the bottom of the pan and are golden.
3. Strain the clarified butter through a coffee filter or cheesecloth. Use immediately or store refrigerated in a sealed jar or container.

• Category: Essentials
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: How to make clarified butter, What is clarified butter

A Couple Cooks - Recipes worth repeating.

What is butter made of? The other day we were chatting with our 6 year old son about where dairy products come from. After starting to explain some of the logistics, we figured it was easier to show rather than tell. After shaking a jar for a few minutes, we had made it: creamy, deliciously salty butter! This trick is a fun “kitchen science project” and it tastes even creamier and richer than the real thing (we think!).

How to make butter

Only two ingredients are required to make butter: heavy cream and salt (which can be omitted for unsalted butter). In general, we recommend buying unsalted butter at the store for baking. Homemade butter is best for slathering on toast, and you can salt it to taste so it has a rich, developed flavor. Here’s how to make butter:

• Beat in a stand mixer on medium speed (10 minutes): Place 2 cups heavy cream in the bowl of a stand mixer and attach the paddle attachment. Mix on medium high speed for 10 to 15 minutes, curdled looking and thickened.
• Beat on high speed (3 minutes): Increase the speed to to high and beat another 2 to 3 minutes until separated into solid and liquid parts.
• Strain: Place the butter solids in a fine mesh strainer and press with a spatula to remove liquid. Transfer to a jar or covered container and discard the liquid.
• Mix in the salt. Stir in ¼ teaspoon fine salt. Then add more to taste if desired.

A note on the buttermilk

The solid that’s formed in this process is called butter and the liquid is called buttermilk. However, it’s not the same as cultured buttermilk that’s sold in cartons at the store: that’s an entirely different product! So don’t go trying to use the liquid in buttermilk pancakes or ranch dressing.

How long can you store homemade butter?

Homemade butter lasts in a sealed container for up to 3 weeks. Make sure to remove all of the liquid buttermilk before storing, or it can cause the butter to go rancid quicker. Store-bought butter lasts for 1 to 3 months refrigerated, so homemade has a shorter shelf life.

Is it worth making butter homemade?

We think so! The butter you make at home ends up being quite similar to the butter you can buy at the store. So why make it homemade? It tastes a hint better. Our homemade butter ended up a bit richer and creamier tasting than the purchased version, possibly because of the added salt. You can add as much salt to the homemade spread until the flavor pops, making it the perfect gourmet spread. It tastes simply incredible on a piece of sourdough toast.

Another reason to make butter at home? It’s fun! It’s like a science project slash kitchen experiment that results in a delicious spread.

Alternate method: in a jar!

Want to learn how to make butter with kids? Simply pour heavy cream into a jar and fill it about halfway full. Add a pinch of salt and top it with a lid. Shake the jar vigorously for about 2 minutes, at which point you’ll have whipped cream. Keep shaking for another minute or two, and the solid and liquid will separate. Remove the butter and if desired, press it through a fine mess strainer to remove extra buttermilk (this helps increase its shelf life).

More butter resources

Want to make more with butter? Here are a few more recipes and resources:

• Discover How to Make Clarified Butter and How to Make Ghee
• Whip up Easy Garlic Butter or Easy Compound Butter with herbs
• Mix up Miso Butter or Lemon Butter Sauce
• Learn Can You Freeze Butter?

01

Easy Garlic Butter

02

How to Make Clarified Butter

03

How to Make Ghee

04

Miso Butter

How to Make Butter

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: About ¾ cup (180 g)

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Description

Wondering how to make butter? Turns out, it takes just 2 ingredients to make this creamy and rich spread.

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Ingredients

• 2 cups heavy cream
• ¼ teaspoon fine salt, plus more to taste (optional)

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Instructions

1. Place the cream in the bowl of a stand mixer and attach the paddle attachment. Mix on medium high speed for 10 to 15 minutes, curdled looking and thickened.
2. Increase the speed to to high and beat another 2 to 3 minutes until separated into solid and liquid parts. Remove the butter solids to a jar or bowl, and discard the liquid.
3. Stir in the salt. Store refrigerated in a sealed container for up to 3 weeks.

• Category: Dairy
• Method: Mixed
• Cuisine: Dairy
• Diet: Vegetarian

Keywords: How to make butter, Homemade butter

A Couple Cooks - Recipes worth repeating.

Cooking salmon and not sure how to tell when it’s done? This fish can be tricky to cook perfectly: undercook it and it’s rare on the inside, or go to far and it’s dry and chewy. Salmon comes in different varieties and thicknesses, and each of them cook differently! Here’s how to tell when salmon is done, and a handy cook time chart for the most popular ways to cook this fish.

How to know when salmon is done

How to tell when salmon is done? A food thermometer is the best way to get a precise reading on whether fish and meat are cooked. There are several varieties of salmon (Coho, Atlantic, King, etc.) that come in different thicknesses, so each piece will cook differently. No two pieces of fish are alike, so the exact timing will vary every time you cook it. Here’s how to know when salmon is done:

• Salmon is done when the internal temperature measures 125 to 130°F at the thickest point for medium cooked salmon. For medium rare, you can stop cooking at 120°F. The fish will continue to cook after you remove it from the heat. To ensure full safety, the FDA recommended temperature for seafood is 145°F or well done.
• Or, flake with a fork. If you don’t have a food thermometer, cook the fish until the salmon just starts to flake when gently pricked with a fork (the pieces of flesh separate easily).
• Either way, be careful not to overcook. There’s nothing worse than a dry piece of fish. We prefer our salmon cooked to medium. Keep an eye on it and don’t go too far.

Time table for cooking salmon

There are several methods for how to cook salmon, like seared, baked, broiled, poached, and grilled. Every piece of salmon is a different type and thickness, so the timing will range every time you cook it. But for what it’s worth, here are the approximate cook times for these methods:

Pan Seared Salmon

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• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4

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Description

Here’s how to make pan seared salmon! It’s an easy way to cook it up in a flash, and the pan fried flavor is unbeatable.

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Ingredients

• 1 pound salmon fillets, skin on (wild caught if possible)
• ¾ teaspoon kosher salt, plus more for brining
• Fresh ground black pepper
• 2 tablespoons butter
• 1 tablespoon olive oil, plus one drizzle
• 1 tablespoon lemon juice, plus a few lemon wedges
• 4 garlic cloves, minced
• ½ tablespoon finely chopped fresh parsley, for garnish (if desired)
• Optional seasonings: Blackened Seasoning or Magic Salmon Seasoning

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Instructions

1. Pat the salmon dry with a clean towel. Rub it generously with oil and sprinkle it with the kosher salt and generous grinds of fresh ground pepper. (Optional: Use 1/2 kosher salt and season with 2 tablespoons Blackened Seasoning or Magic Salmon Seasoning.)
2. Heat a large skillet over medium high heat and add the butter and olive oil. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until cooked about halfway to center of thick part of salmon.
3. Reduce to medium heat and flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Cook for 2 to 3 minutes, then drizzle with the lemon juice and add the minced garlic. Continuously baste the salmon by spooning the garlic butter over the salmon and cook and additional 1 to 3 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center when removed).
4. Remove from the heat. Spritz with juice from a few additional lemon wedges and  chopped fresh parsley (if using) and serve.

• Category: Main Dish
• Method: Seared
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: How to know when salmon is done, how to tell when salmon is done

A Couple Cooks - Recipes worth repeating.

Got extra grapes and not sure what to do with them? Here’s an idea: toss them in the freezer! Turns out, frozen grapes are a refreshing snack that tastes like a miniature popsicle: a fun way to make this fruit seem novel! They also are perfect for blending into a sweet tart Grape Smoothie, or as a substitute for frozen fruit in other smoothie recipes. Here’s how to do it!

Can you freeze grapes?

Grapes freeze well for 10 to 12 months. Frozen grapes don’t work well thawed since they become soft and watery. But they’re ideal for adding to blended recipes like smoothies. They also taste great as a snack right from the freezer: they taste almost like a grape popsicle! You can place a bunch of grapes in the freezer for snacking for a week, or prepare them for longer term storage.

How long are grapes good for?

Stored in the produce drawer of the refrigerator, grapes last for about 2 weeks. If you’d like to preserve them beyond that point, the freezer is a great option. Keep in mind frozen grapes work as a snack or in smoothies: but don’t plan to eat them thawed.

How to freeze grapes

Grapes are easy to freeze, especially if you’re planning to eat them for snacking right away. You can also preserve them for longer term storage. Here’s what to do:

• To freeze grapes for snacking: Wash the grapes on the stem and pat them dry. Place them in the freezer for 2 hours, then enjoy.
• To freeze grapes for long term storage: Remove the fruit from the stems, wash and pat dry. Place them on a baking sheet in a single layer and flash freeze for 1 hour. Transfer to an airtight container or freezer-safe plastic or silicon bag. Mark a “Use By” date that is 10 months in the future and place in the freezer.

Tips for how to use frozen grapes

Got them in the freezer? Here’s how to use this frozen fruit:

• Frozen grapes are great as a snack right from the freezer: like a popsicle! They are a fun way to make a healthy snack, especially for kids.
• Frozen grapes add an icy texture and sweetness to smoothies. They’re a bit sweeter than frozen blueberries and strawberries, which makes them great for adding to smoothie flavors of all kinds.
• Use them in a grape smoothie or as a substitute in smoothie recipes. Try this Easy Grape Smoothie. Or use them as a substitute for frozen fruit in a blueberry smoothie or strawberry smoothie to mix it up!

More freezing methods

And that’s it! Let us know if you try freezing grapes in the comments below. All ingredients hold up differently in the freezer. Here are a few more methods to try:

• Freeze other fruits like apples, strawberries, peaches, blueberries or bananas
• Try vegetables like broccoli, spinach, kale, onions, carrots, celery, cabbage, green beans, eggplant, zucchini, corn, potatoes, mushrooms, avocados, pumpkin or tomatoes
• Go for dairy products like cheese, milk, sour cream, ricotta, yogurt, butter, buttermilk, cream cheese, cottage cheese and mozzarella
• Try freezing rice, guacamole or hummus

01

Can You Freeze Apples?

02

How to Freeze Bananas

03

Can You Freeze Spinach?

04

Can You Freeze Cheese?

Can You Freeze Grapes?

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 2 minutes
• Cook Time: 0 minutes
• Total Time: 2 minutes
• Yield: N/A

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Description

Wondering if you can freeze grapes? This fruit is perfect for freezing for snacks and smoothies: here’s how to do it!

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Ingredients

• Grapes

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Instructions

1. To freeze grapes for snacking: Wash the grapes on the stem and pat them dry. Place them in the freezer for 2 hours, then enjoy.
2. To freeze grapes for longer term storage: Remove the grapes from the stems, wash them and pat them dry. Place them on a baking sheet in a single layer and flash freeze for 1 hour. Transfer to an airtight container or freezer-safe plastic or silicon bag. Mark a “Use By” date that is 10 months in the future and place in the freezer. You can use frozen grapes directly in smoothies; no need to thaw.

• Category: Frozen
• Method: Frozen
• Cuisine: Frozen
• Diet: Vegan

Keywords: Can you freeze grapes, how to freeze grapes, freezing grapes

A Couple Cooks - Recipes worth repeating.