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Thank you!!!! I like that you explain almost everything ....the more informative the better!! Even how you show the cilantro after it's frozen... And giving ideas on what you put it on etc.. To the point, not drawn out and repetitive but super informative!! Again thank you!!!!!!
Seems pretty simple! We want to preserve the cilantro we grew over the winter and I (Tim) am glad I stumbled across this video.. Thanks for putting it together 🙏
I do the "sofrito" = in a blender set the "salsa" mode , add onions, garlic, italian green peppers, red peppers, and vietnamese curriander leaves, known as "recao" by my ancestors. you can find recao leaves in bundles in spanish supermarkets by the cilantro long green leaves that in my humble😢 opinion, is what makes any stew or rice taste like heavens. To me recao is gold! Cilantro is my second choice when recao is not available, but it never taste the same. After I blend everything in batches, pouring the chopped batch into a big bowl...then, mix it all and fill zipploc freezer bags , I always keep a crystal jar filled up in the fridge, ready to use (since i cook daily) the rest goes into zip ploc freezer bags... I live in the mountains but I have a friend who lives in the city, and when she travels up here to see her auntie, she brings me recao. I feel like a kid in xmas everytime she shows up. I only Add a bit of water to ease the blend...I add less than 1/4 of a cup before starting any batch. other ppl use olive oil and colorants. I stick to minimal water use, no artificial colorants and freeze it immediately after. The only thing my friend ask in return is a big pot of my red rice with beans and to marinate the pork chops for the bbq. home made sofrito is puuurfect to marinate meats Any kind of meat... rub some, store in fridge up to 2 -3 days then cook it the way you want it...you will remember me. 😉
Omgosh.... This sounds absolutely amazing!!! I need this in my life, like now! Thank you so much for sharing this. I will be looking for some recao leaves. Your red beans & rice dish sounds absolutely devine. Thank you so much my friend for this. Also for watching my channel & for your support. Have a blessed day. ~Sammie 😁 (I can't wait to find and try this!)
Omgosh, I know... I feel horrible for this. I was pretty new at RU-vid and just wasn't paying attention. I am hard core on preserving & it's embarrassing. 🤦😂 Hope you have a beautiful day. 🥰
This is better than Pag Pag but I would submerge it in clear water after adding soap. Pharmacy schools drum in that you should NEVER put your own concoction in an empty poisons bottle. Do not 'add' crazy, "this is granny's horhound syrup" labels either. (You can't fix bad voodoo.) It's still a hazard to everyone in or who comes in the house. Did you pass chemistry in high school?
Thank you for sharing this video. I have wasted so many bundles of cilantro! Definitely will be using this method. How do you keep it fresh if you’re not freezing it?
My pleasure. I have also wrapped it in papertowel and stored it in the fridge. I have read that it prefers water but not too much. Freezing has worked the best for me... or just keeping a plant in my kitchen by the window. 😁
This is how I freeze cilantro too 😊 Instead of throwing away the stems, get a cup of those stems, add a quarter cup of mint, few cloves of garlic and a green chili/habanero pepper, half a lemon juice and blend them together. You will have savory green chutney . Don't know if you eat samosa, this chutney goes very well with it. Or try with plain white rice.
Brilliant! I am 💯 saving your recipe. It sounds amazing. Thank you for sharing it! I haven't had samosa, but I will absolutely give it a shot now. Thank you so much 💓
@@bluefeatherhomestead please do try. It also tastes good with plain rice when you don't feel like having a big meal. My grandma, a young window with 8 boys never threw anything out. Even the thick peels of potatoes, pumpkins, squash, green peas etc were washed and cooked so deliciously you won't believe it. I learned to cook the tender green part of watermelon that's discarded. Just peel off the outer thick skin and cook. My boss ate it and was shocked when I told her it was watermelon 😃
@krishnahome3048 Your grandma sounds like an absolute Gem! Super smart and knew her stuff, that's for sure. It's nice that she passed her knowledge & know how down to her family. I will be trying this for sure. So how did you cook the watermelon rinds??? I've heard of people making pickles with them but haven't ever tried it. 😕
@@bluefeatherhomestead yes, she was a very strong woman raising 8 boys and a girl on her own. ❤️ My name is Krishna BTW 😊 Actually my ma inherited all grandma's recipes and I will never be able to cook like my ma God rest her soul. Instead of discarding the watermelon rind, peel off the hard green outer skin first. Then dice the soft green part in squares. Heat a tablespoon of oil (if you have an entire watermelon). Add a teaspoon of dry whole black mustard seeds and two dry red chilli. When the mustard seeds start sputtering add the chopped watermelon greens in it. Add salt to taste, half a teaspoon of turmeric (too much of that will give a bitter taste) and a full teaspoon of sugar (optional, but I do) and stir. Then cover with a lid and cook on medium heat. Basically take the lid off and stir every few minutes. Once the greens are softer make sure the moisture is almost dry, shouldn't be watery. Try this with plain white rice. Hope you try. My grandma and my ma will be smiling from heaven watching me share the recipe 😊❤️
🤗🤗🤗 You are making me smile! That's incredible! I never would've thought to do that. Waste nothing. I love it. Nice to meet you, btw. Beautiful name!!! I'm Sammie 😃 thank you for sharing these recipes with not only me but also others who are reading the comments!!! This is great. 🙏✨️🌟
I will try this. I have a huge bunch right now, hence why I watched your video. It just seemed odd that you went to the trouble of draining on a towel and then added a sprinkle of water later. I definitely agree with decontaminating first. There can be a lot of pesticides and germs we don't want to ingest. Thank you!
I can’t wait to try this, I love cilantro but find storing in my fridge in water leads to more waste then I’d like, especially with todays prices! 👏🏻👏🏻
I 100% agree with everything you just said! I use this frozen cilantro quite a bit & nobody has ever said anything about it tasting different. It's wonderful. I appreciate you watching, my friend. ~Sammie
O..M..G..im always out of cilantro and having to guess when to buy it based in finding avocado's that will ripen before cilantro rots! Sooo thrilled that it can be frozen. Thank You!!!Game changer for me
Thanks so much for sharing! We love cilantro, I've been keeping it in a glass jar, inch of water, cover with a zip bag. Next time ill buy more than one bunch. Same way I wash and rinse as you do, then I gently spin it in the lettuce spinner. Again, thank you very much it was fun to watch you do it and I think you're a very nice and lovely lady ❤❤❤
Well, thank you so much for your kindness!! That really makes my day. I think I need to invest in a salad spinner. 😀 I hope you are having a great weekend, my friend.
Hi hun I just subscribed. Well mine sure as s*** didn't come out like that! 😆 But the fault was all mine. I hadn't watched YOUR video. So I did everything right up until the point of putting it in the baggie. I thought you were supposed to squish it all together and get the air out yeah wrong!😆 I make a wonderful cowboy caviar but I put my own spin on it.I make it med-hot Mexican-style I do not use the Italian dressing . Anywho it's delicious and since it has black beans, corn, purple onion, variety of peppers from sweet to very hot plus much more. So it's a meal in itself. BUT the fresh cilantro really finishes it off. perfectly. So when I took it out the freezer you can imagine how messed up it was. Love your concoction for washing the veggies! I'm going to start using that for mine. Certain vegetables I feel like the pesticide penetrates the skin so no amount of washing i's going to get rid of it. Definitely want to start growing some herbs though.. Cilantro being one. Only problem with that. I live in TX. whice is the hottest most humid state in the Union. I'd like to just grow it inside in a 8in pot. But then none of my windows get any direct sunlight. My kitchen window only gets a little and it's not really Direct very late in the afternoon for about an hour is all. Do you think I could grow it inside with what I told you? I watched an Asian ladies Food Channel and they use cilantro a lot. She has an awesome video how to grow from the seeds to the finished product. But she did mention temperature should be between 50 and 75° and to avoid high heat and humidity. Any thoughts would be well appreciated. Thanks for sharing!💗
Ohhhhh..... I love cowboy cavier!!! I agree, fresh cilantro is just the best. I have not personally grown it inside but my mom has. Hers wasn't a huge pot or anything. I've been thinking of rigging up some sort of green house with what i have around here for winter. I will try and grow some in there. Mine bolted so quick this year! It got hot. Thank you SO MUCH for subscribing! S button back atcha! You've got some good music on your page!
If you don’t want to freeze , the method I mentioned previously will work in the fridge for a month. Just take a straw and withdraw the air from the plastic bag to flatten. Parsley works this way as well.
Yes! You and me both. We are getting some rain here today and I know the plants are loving it. That's a long drive. My gosh you've got some really great recipes saved on your channel!!
It works with cream too if you buy the big quarts of it I freeze it in those long silicone ice trays that are made for you know the ice cubes for water bottles so if I ever need to have cream on hand for a stroganoff or the sauce or anything like that of course you know you can't whip it in the whip cream but it's okay
Thank you for your video. Water is precious, I use slow flow ( adapter on your faucet). Drought is all over the World. Think of our future generations.... I know it does not effect us now, let's think of others.
@@bluefeatherhomestead No, Thank you for being open to learn and grow, sharing your knowledge so others may learn and for which I offer much thanks. May you receive blessings from above.
@@bluefeatherhomestead Your Kindness exceeds mine. I am so unrehearsed and spontaneous in my responses and possibly came across insensitive. Am just so thankful that you accepted my comment, gracefully. 🙏Mother Earth is Holy Ground and truly, my first Mother. She is a gift, a Treasure given to us by the One above. She sustains all life. I work to protect her for our future generations.
Oh good! I hope it works out for you. I love the convenience of it. To me, it really tastes like fresh, but maybe not as pretty. Have a great day! Sammie 😁
I do. I use it in anything that would use fresh. It's not as crisp & leafy as fresh & so the texture does change a bit but it still has that great flavor. I always use the frozen.
Please do not use dish soap on your vegetables. They are extremely absorbent and you do not want to ingest that. Especially as someone who is worried about chemicals and pesticides.
