Archive of ‘Tip Of The Day’ category

Homemade Cajun Seasoning

Did you know that it’s EASY to make your own Homemade Cajun Seasoning to use on seafood, chicken, pork, beef, etc.?  Well it is, and today I’m going to show you just how simple it really is to do that!Homemade Cajun Seasoning / The Grateful Girl Cooks!
I started making a Creole salmon dish several years ago and found that it called for Cajun seasoning. Off to the store I went and purchased a large container of spice mix. But… eventually I discovered that I can make Homemade Cajun Seasoning mix for a fraction of the price, with spices I already had in my pantry!

It’s really as simple as mixing the ingredients together and storing in an airtight covered container.  The cast of characters includes onion powder, garlic powder, dried oregano and thyme, black pepper, cayenne pepper and paprika.  The ingredients are placed in a mixing bowl and stirred to combine.  See how easy that was?

Homemade Cajun Seasoning / The Grateful Girl Cooks!

I use this Cajun seasoning when I make my recipe for Pan-Seared Creole Salmon.  It has great flavor and really helps season the salmon!

Homemade Cajun Seasoning / The Grateful Girl Cooks!

If you store the seasoning mix in an airtight covered container, it should keep it’s peak flavors and freshness for up to 6 months.  The recipe, as written below will yield about 2/3 cup of the seasoning mix.

Homemade Cajun Seasoning / The Grateful Girl Cooks!

Hope you will mix up a batch of this Homemade Cajun Seasoning, and will enjoy using it on and in a variety of dishes!  Once it’s mixed up and in your kitchen cupboard, you won’t have to run out to the store when you find a great recipe that uses this seasoning!

Have a great day, friends. Be kind, and encourage those around you, rather than discourage them, and help this crazy old world one person at a time!

Homemade Cajun Seasoning / The Grateful Girl Cooks!

Recipe Adapted From: http://www.yellowblissroad.com/cajun-seasoned-popcorn-diy-cajun-seasoning/

Homemade Cajun Seasoning
 
Prep time
Total time
 
Make your own Cajun spice blend in the comfort of your own kitchen and save some $... plus it's ready in under 5 minutes!
As Prepared By:
Recipe type: Seasoning Mix
Serves: ⅔ cup
Ingredients
  • 2 Tablespoons onion powder
  • 2 Tablespoons dried oregano
  • 4 Tablespoons garlic powder
  • 1 Tablespoon dried thyme
  • 4 teaspoons cayenne pepper
  • 2 teaspoons black pepper
  • 4 Tablespoons paprika
Directions
  1. Combine all spices in a small bowl. Mix well, to blend.
  2. Store dry spices in an airtight, covered jar for up to 5-6 months (for best flavor)
  3. Use as needed. Recipe makes approximately ⅔ cup Cajun spice blend.
  4. Enjoy this spice blend on fish, beef or poultry!

Here’s one more to pin on your Pinterest boards!Homemade Cajun Seasoning / The Grateful Girl Cooks!

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How To Make Ahead and Pre-Freeze Pie Fillings

I am grateful I was shown how to make ahead and pre-freeze pie fillings. Have you ever done this before? If you haven’t… it’s a real time saver, especially if you have lots of fruit pies to prepare!How To Make Ahead And Pre-Freeze Pie Fillings / The Grateful Girl Cooks!
This tip works on just about all fruit pies… simply prepare the pie filling according to your recipe’s instructions. Here is a photo of peach pie filling, for example.

How To Make Ahead And Pre-Freeze Pie Fillings / The Grateful Girl Cooks!

Cover a standard sized pie dish with several layers of plastic wrap, making sure to let the edges extend about 4-5 inches over the rim of the pie plate on all sides.

How To Make Ahead And Pre-Freeze Pie Fillings / The Grateful Girl Cooks!

Pour the pie filling into the prepared pie dish, and evenly distribute ingredients.  Bring in all the sides of the plastic wrap, to completely cover the pie filling.

How To Make Ahead And Pre-Freeze Pie Fillings / The Grateful Girl Cooks!

How To Make Ahead And Pre-Freeze Pie Fillings / The Grateful Girl Cooks!

Now wrap the pie filling (pie dish included) in aluminum foil. Cover completely.  Place pie plate into freezer, and let the filling completely freeze (overnight is best!).

How To Make Ahead And Pre-Freeze Pie Fillings / The Grateful Girl Cooks!

Remove pie plate after filling is solidly frozen. Re-cover pie filling with aluminum foil, label, and freeze until ready to bake pie.

How To Make Ahead And Pre-Freeze Pie Fillings / The Grateful Girl Cooks! How To Make Ahead And Pre-Freeze Pie Fillings / The Grateful Girl Cooks!

When ready to bake pie, remove aluminum foil and plastic wrap from pie filling. Place frozen pie filling, unthawed, into an unbaked pie crust (using same pie plate the filling was frozen in).  If using a double crust, place additional pie dough on top of frozen filling, and crimp edges to form crust. Make small slits on top of pie to let steam release.  Pie can go into the oven frozen.

Bake at temperature given for the recipe you are using, but remember you will need to bake pie longer (on average 25-35 minutes longer), because the pie filling is frozen. To make sure pie is fully baked, look for slow bubbling juices to come to the top of the crust without bursting. That is a good sign the inside is fully cooked through.  If crust begins to brown too much, simply add aluminum foil strips over the crimped crust edges.

When done, remove and let pie cool slightly before serving.  That’s it! This is a convenient way to get pies ready ahead of time, to save you precious minutes (especially around the holidays) when there are a bazillion other things to do.

How To Make Ahead And Pre-Freeze Pie Fillings / The Grateful Girl Cooks!

Hope you will give this handy tip a try! It really can be a real time-saver!  Blessings…

How To Make Ahead And Pre-Freeze Pie Fillings / The Grateful Girl Cooks!

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How To Roast Pumpkin Seeds

I love roasted pumpkin seeds! How cool is it that not only can we carve and decorate pumpkins for the Fall season, but we can roast and eat the seeds, too! Today I’d like to show you exactly how to roast pumpkin seeds!How to Roast Pumpkin Seeds / The Grateful Girl Cooks!
Do you roast pumpkin seeds?  I remember my mom roasted them occasionally, when I was little. I love the slightly salty crunch of a pumpkin seed roasted just right! It’s very easy to make roasted pumpkin seeds for a quick, tasty snack. With pumpkins beginning to make their annual appearance at grocery stores and Farmers Markets all over town, this seemed like the right time to post this quick “how to”, in case you’ve never made your own!  You can certainly add additional spices to the basic roasted pumpkin seeds to make them taste just how you like them… this is simply the basic “how to”!

How To Roast Pumpkin Seeds / The Grateful Girl Cooks!

First you will need to carefully cut your pumpkin open. I cut a  “pie pumpkin” (a smaller type pumpkin) in half horizontally, because I was not going to carve it, but instead use the “meat” of the pumpkin to make puree to store in my freezer to use in various recipes throughout the year. If you’re interested in how to make puree from your pumpkin, check out my post on How To Make Pumpkin Puree.

Now… back to the SEEDS:  After you cut pumpkin open, you will need to remove the seeds and the “guts” of the pumpkin.

How To Roast Pumpkin Seeds / The Grateful Girl Cooks!

There are two ways to separate the seeds from the stringy “guts”. One way is to put that “BLOB”  into a strainer and slowly pull the seeds away from the guts by hand, then give the seeds a good rinse. The other method is to put the seeds/guts into a large bowl, fill it with water, and remove seeds with your hands from the “guts”. The seeds should float to the top once they are separated from the “guts”, then you can just scoop or skim them up. Give the seeds a good rinse, then place them in a single layer on 3-4 layers of paper towels or a couple dish towels to dry.

How to Roast Pumpkin Seeds / The Grateful Girl Cooks!
Once spread out, let the pumpkin seeds dry for an hour. Make sure they are nice and dry.

How To Roast Pumpkin Seeds / The Grateful Girl Cooks!

Toss the dried seeds with oil. Sprinkle with salt (side note: try these sometime substituting seasoning salt for regular salt), and stir, to combine. Spread them out into a single layer on a large (13×9 or larger) baking sheet. Cook the pumpkin seeds for about 20-25 minutes at 325 degrees F.  When you hit the 15 minute mark, give the seeds a good stir, then spread back out again. At the 20 minute mark, give them another stir. Keep a close eye on them so they don’t overcook and burn. The average coking time is 25 minutes… they are done when light golden brown and crunchy.

How To Roast Pumpkin Seeds / The Grateful Girl Cooks!

When done, remove pan from oven.  Let the cooked pumpkin seeds cool completely, then eat! Be sure to store the roasted seeds in a covered container or resealable plastic bag. That’s it!

How To Roast Pumpkin Seeds / The Grateful Girl Cooks!

We enjoy snacking on the seeds, and occasionally I will throw a few into a salad for added crunch.  I figure if you’re gonna go to the trouble and mess of carving a pumpkin (cause it’s FUN!!), why not get an added bonus of roasted pumpkin seeds to snack on, too?!!  No fancy printable recipe needed for this simple snack. Here’s the ingredients:

How To Roast Pumpkin Seeds / The Grateful Girl Cooks!

Hope you’ll give this a try when carving your Fall pumpkins this year! Enjoy!

How To Roast Pumpkin Seeds / The Grateful Girl Cooks!

 

 

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Tip Of The Day #6-Freezing Lemon Juice In Small Portions

Ever find a great recipe, but end up needing just ONE ingredient? Sigh. It happens to all of us. I seem to constantly run out of lemons. Here’s the Tip Of The Day #6 – Freezing Lemon Juice In Small Portions, so it’s always there in your freezer when you need it.Tip Of The Day #6 - Freezing Lemon Juice In Small Portions / The Grateful Girl Cooks!

I got a great deal on a couple bags of lemons recently ($2 for about 25 lemons). A little bruised on the outside, but perfectly “normal” on the inside, and full of juice! When you can find a great deal like that, you go for it! But what to do with all those lemons? Freeze the juice, and then have it handy and ready to go when you need lemon juice for a recipe throughout the year! Here’s what you do…

Juice the lemons. I used a juicer we received as a wedding present 38 years ago. True story. (Boy, was that a great gift!).

Tip Of the Day #6 - Freezing Lemon Juice In Small Portions / The Grateful Girl Cooks!

Pour the juice and pulp through a strainer into a measuring cup.

Tip Of The Day #6 - Freezing Lemon Juice In Small Portions / The Grateful Girl Cooks!

Once juice has been strained, pour it into ice cube tray compartments. Each compartment in a standard sized ice cub tray holds about 1 Tablespoon of juice.

Tip Of The Day #6 - Freezing Lemon Juice In Small Portions / The Grateful Girl Cooks!

Freeze the lemon juice until completely frozen (overnight is good). Once completely frozen, remove trays from freezer.

Tip Of The Day #6 - Freezing Lemon Juice In Small Portions / The Grateful Girl Cooks!

Loosen the “ice cubes” from the trays without using any water. Dump the cubes out of the trays.

Tip Of The Day #6 - Freezing Lemon Juice In Small Portions / The Grateful Girl Cooks!

Immediately put the lemon juice cubes into a freezer bag, label it, and stick bag in the freezer. Now you have conveniently frozen cubes of lemon juice (in 1 Tablespoon sized portions)… and can defrost as much or as little as needed whenever you want to. Very convenient!

Tip Of The Day #6 - Freezing Lemon Juice In Small Portions / The Grateful Girl Cooks!

I can’t tell you how many times having a bag of lemon juice cubes has helped me NOT have to make a trip to the grocery store! Hope this tip helps you, too!

Have a great day, friends.

Tip Of The Day #6 - Freezing Lemon Juice In Small Portions / The Grateful Girl Cooks!

 

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Tip Of The Day #5: How To Easily Remove Pomegranate Seeds

Pomegranates. For me it’s a love-hate relationship. I love to eat pomegranate seeds, but was so frustrated trying to pry those wonderfully healthy and tasty little seeds out of the pomegranate. Today’s Tip Of The Day #5: How To Easily Remove Pomegranate Seeds.Tip Of the Day #5- How To Easily Remove Pomegranate Seeds / The Grateful Girl Cooks!Removing the seeds used to look like a blood bath when I got done. UNTIL… I learned how to easily remove pomegranate seeds quickly and easily, and lived to tell the tale. It’s sooooo easy.  Here’s how:

Grab a pomegranate. Any pomegranate. Slice it in half horizontally with a very sharp knife.

Grab a meat mallet or or heavy spatula. I go for the meat mallet. Place one half of the pomegranate in your hand seed side down. Spread your fingers out (a friend told me this part-so the cute little seeds can drop through them), and hold your hand directly over a large bowl. Now… (here’s the crazy fun part!)… Smack the pomegranate good and hard all over. Not your hand, but the POMEGRANATE!  Aggression therapy at it’s very best.  The seeds will come flying out of the pomegranate as you smack it and will land quite impressively in the bowl. YEEHAW!!!!   Pomegranate seeds!

Tip Of The Day #5- How To Easily Remove Pomegranate Seeds / The Grateful Girl Cooks!
Keep whacking the pomegranate with some force. When it is begging for mercy, turn it over. Most of the seeds should now be outta there. Remove any stragglers. Discard skin and repeat with the other half of the pomegranate.

Tip Of The Day #5- How To Easily Remove Pomegranate Seeds / The Grateful Girl Cooks!
When done, pick out any little pieces of the white membrane that might have jumped for safety into the bowl. Put the seeds in a colander and give them a rinse. Aren’t they pretty?

Tip Of The Day #5- How To Easily Remove Pomegranate Seeds / The Grateful Girl Cooks!
At this point you can put them in a container and store them in the refrigerator for a week or two OR if you want to freeze them for long term use, here’s what you need to do: Put the rinsed seeds onto several layers of paper towels. Roll them around in the paper towels until dry.

Tip Of The Day #5- How To Easily Remove Pomegranate Seeds / The Grateful Girl Cooks!
Once moderately dry, spread the seeds out on a cookie sheet and place them uncovered in your freezer for about an hour (this will flash freeze them).

Tip Of The Day #5- How To Easily Remove Pomegranate Seeds / The Grateful Girl Cooks!
Once frozen, scoop them out into a plastic freezer bag, label it, and place in the freezer until you need them. That’s it!!! Learned this little trick a few years back… who knew it could be this easy???   And… given the price of pomegranate seeds where someone else does the work for you (just saw a cup of pomegranate seeds for $4.99 at the local grocery store-YIKES!)  it’s a real cost-saver, for sure!

As you see pomegranates on sale this Fall, grab a few extra, and freeze the seeds. It’s a great way to have these tasty little antioxidants around ALL YEAR LONG!!!

Tip Of The Day #5- How To Easily Remove Pomegranate Seeds / The Grateful Girl Cooks!
Hope you enjoyed this tip, and will give it a try! May God bless you this day, friend.

Tip Of The Day #5: How To Easily Remove Pomegranate Seeds / The Grateful Girl Cooks!

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How To Make Pumpkin Puree

Well… Fall is officially here, and just like clockwork, pumpkins are EVERYWHERE! It’s THAT time of year once again. Do you know how to make pumpkin puree? It’s easy.  I use it for making Pumpkin Streusel Coffeecake, Double-Glazed Pumpkin Scones, Glazed Pumpkin Buttermilk Doughnuts, and Pumpkin Bread, as well as many other Fall recipes!Tip Of The Day #4- How to Make Pumpkin Puree / The Grateful Girl Cooks!
I’ve been making my own pumpkin puree for years and years. I used to use our Halloween pumpkins, but found the water content of those BIG pumpkins was too high.

Tip Of The Day #4- How to Make Pumpkin Puree / The Grateful Girl Cooks!

So years ago I switched and started buying Sugar or Pie pumpkins. They are smaller, but are perfect for making puree (more flavor and LESS water). I like to make puree out of a couple pumpkins each year, then freeze it, so I can have pumpkin any time I want during the year for baking pumpkin bread, muffins, etc., without having to run to the grocery store and buy it.  Here’s how you can make your own pumpkin puree:

First buy a couple Sugar pumpkins (also called a Pie pumpkin). Cut it in half horizontally with a very sharp knife. Use a spoon and remove the seeds and stem. I like to save the seeds and roast them later for a good snack!

Tip Of The Day #4- How to Make Pumpkin Puree / The Grateful Girl Cooks!

Once I get the seeds and the stems removed, I put the pumpkins, cut side down on a baking sheet that is covered with a piece of aluminum foil that has been sprayed with a non-stick cooking spray. (You don’t want to have a sticking pumpkin now, do you?)

Tip Of The Day #4- How to Make Pumpkin Puree / The Grateful Girl Cooks!

Bake the pumpkins at 375 degrees for about 45-50 minutes, depending on the size of the pumpkins. When they are “done”, the skin will be much darker, and you will easily be able to pierce the skin with a sharp knife.

Tip Of The Day #4- How to Make Pumpkin Puree / The Grateful Girl Cooks!

I use a large spoon to remove the cooked pumpkin to a large mixing bowl.

Tip Of The Day #4- How to Make Pumpkin Puree / The Grateful Girl Cooks!

Once all the pumpkin meat has been removed, I puree the pumpkin. You can use a blender, food processor, stand mixer, or an immersion blender to do this. Puree until smooth. Once it is smooth, I like to put the pumpkin in a strainer for a few minutes (or you can use cheesecloth), to help remove any remaining liquids.

Tip Of The Day #4- How to Make Pumpkin Puree / The Grateful Girl Cooks!

To freeze the pumpkin for use later, I measure out 1 cup of the puree and spoon it into a quart sized freezer bag. I get as much air out of the bag as possible, then I label and flatten the bag out.

Tip Of The Day #4- How to Make Pumpkin Puree / The Grateful Girl Cooks!

My two little pie pumpkins yielded 6 cups of pumpkin puree. By flattening the bags out, I can get a lot of pumpkin into my freezer in a very small space!

Tip Of The Day #4- How to Make Pumpkin Puree / The Grateful Girl Cooks!

This process is not hard at all, doesn’t take too much of your time, and is a GREAT way to have extra pumpkin around for baking pumpkin bread, pumpkin bars, etc. throughout the year, without having to go out and buy a can of pumpkin at the grocery store. I sure hope you will try this tip this Fall!

Have a great day!

Tip Of The Day #4- How to Make Pumpkin Puree / The Grateful Girl Cooks!

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Tip Of The Day #3 – Use Those Old Creamer Bottles!

My husband and I drink a LOT of coffee with creamer. We always have empty creamer bottles for our recycling bin.  BUT… for the past year or so, I have been “upcycling” the old bottles into storage for my pantry staples. Tip Of the Day #3 – Use Those Old Creamer Bottles!Tip Of the Day #3 - Use Those Old Creamer Bottles / The Grateful Girl Cooks!
I grew tired of plastic bags of rice or beans getting punctured accidentally, and having to clean up a bazillion kernels of rice or beans off the floor. Ugh. Then I heard about this handy dandy tip, and I LOVE IT!  Now, I upcycle something normally discarded, and use it as a durable storage container (with a pourable spout) in my pantry! I even keep green onion slices in one, in our freezer.You start with an empty creamer container. Or two. Or three..

Tip Of the Day #3 - Use Those Old Creamer Bottles / The Grateful Girl Cooks!
Remove the wrapper from the bottle (slit through the wrapper with a sharp knife, then peel wrapper off… it’s easy!). Wash bottles and lids thoroughly, then let dry.

Tip Of the Day #3 - Use Those Old Creamer Bottles / The Grateful Girl Cooks!
Fill the dry bottle with whatever you want. Beans, rice, etc. are perfect for this. Make or use a funnel to get items into the bottle. If beans are too big for funnel, cup your hand tightly around neck of bottle and slowly pour in. Fasten the lid on, and you’re good to go!

Tip Of the Day #3 - Use Those Old Creamer Bottles / The Grateful Girl Cooks!
Label the container. If it’s a product I don’t use a lot, I cut out the instructions from original bag, and tape it securely to the back of the container.

Tip Of the Day #3 - Use Those Old Creamer Bottles / The Grateful Girl Cooks!
That’s it! It’s a great way to keep all those creamer containers out of a landfill. It’s also a great way to store pantry staples in something other than a plastic bag (which always seem to get a hole in it!). Hope you’ll try this tip, and find it helpful. Have a great day!

Tip Of the Day #3 - Use Those Old Creamer Bottles / The Grateful Girl Cooks!

 

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Tip Of the Day #2: How to Keep Sliced Apples From Darkening Without Using Lemon Juice!

What a long title for a simple tip. “How To Keep Sliced Apples From Darkening Without Using Lemon Juice! Could I have possibly picked a longer title? Ha Ha.Tip of the Day #2: How To Keep Sliced Apples From Darkening Without Using Lemon Juice / The Grateful Girl Cooks!

I pick apples from a local orchard each year. This year my husband and I picked 47 pounds of apples. That was the EASY part. Then comes the hard part…peeling and storing all those sliced apples in my freezer for my Fall baking.

A few years ago I stumbled upon an “old-fashioned” way to keep the sliced apples from turning dark by using a method utilized in the “olden days”. This intrigued me, because I am constantly buying lemons (and they can be expensive) to use the juice to prevent discoloration of apples, once sliced.

Turns out the simple solution is…are you ready for it?  SALT and WATER. Yep…that’s right! I guess it makes perfect sense. After all, salt IS a preservative, and now that I think about it, I’ve never heard of any pioneer women just reaching out and grabbing a lemon off their tree before making a pie. Hmmm… there just might be something to this!  So I tried it… and it works! I’ve prepared my sliced apples for storage this exact way for a couple years now and it works like a charm! I recommend it.

You simply place 1/2 cup of iodized salt in a large mixing bowl.

Tip of the Day #2: How To Keep Sliced Apples From Darkening Without Using Lemon Juice / The Grateful Girl Cooks!
Add about 5 cups water; mix until combined. As you peel and slice the apples, just toss the apple slices into the salty water.

Tip of the Day #2: How To Keep Sliced Apples From Darkening Without Using Lemon Juice / The Grateful Girl Cooks!
Mix the apple slices in the salty water and let them soak for a couple minutes. I slice 5-6 apples at a time in each batch.

Tip of the Day #2: How To Keep Sliced Apples From Darkening Without Using Lemon Juice / The Grateful Girl Cooks!

Here’s a pic of the apples swimming in the salt brine…

Remove the slices; rinse and drain them under cool water in a colander or mesh strainer. Dry the slices off a bit, and pack ’em up in freezer bags. Seal them well, and they will last for quite a long time… I recently pulled some apple slices out of my freezer from last September and they were STILL just as white as the day I sliced them.

What a budget stretcher! Buy apples when they are on sale, and freeze some for a rainy day’s baking! Hope you’ll try this tip. It really works, and will save you some of your hard earned cash!

Tip of the Day #2: How To Keep Sliced Apples From Darkening Without Using Lemon Juice / The Grateful Girl Cooks!Tip of the Day #2: How To Keep Sliced Apples From Darkening Without Using Lemon Juice / The Grateful Girl Cooks!

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Tip of The Day- How To Freeze Ginger

I make lots of recipes that call for a small amount of fresh, grated ginger. Many times I’ve gone to the store, bought ginger, brought it home, made the recipe, put the extra ginger back in the refrigerator… never to be seen again until it is moldy. Not anymore!!!  Today’s tip of the day is how to freeze ginger.Tip Of The Day - How To Freeze Ginger / The Grateful Girl Cooks!
I hate to waste stuff like that. So imagine my surprise (i.e. “How come I never knew this before???”) when my little sister Joni came up for a visit and said “You know you can just freeze that ginger, right?” Whaaatt
?

Now why I never knew this before is the question of the day. *Insert face palm here.* Talk about a great and ridiculously easy tip, and a great way to save some money at the grocery store! No more last minute trips to run to the store to buy ginger every time I need it! Now I just reach inside our freezer for a bag of ginger, then put it back when I am done! It’s a Christmas miracle!!!!!

So here’s the scoop:
Cut off the “nobs” (see picture above) and peel the ginger with a sharp knife. Cutting the “nobs” off first makes it easier to peel. Duh. Throw away the peel.Buh-bye!

Tip Of The Day - How To Freeze Ginger / The Grateful Girl Cooks!
Store the peeled ginger nobs in a freezer-safe bag. throw it in the freezer. You might want to put the date on the bag. I just used up the rest of the ginger I froze last summer, and it was still full of flavor!

Tip Of The Day - How To Freeze Ginger / The Grateful Girl Cooks!
When you need ginger for a recipe, just pull the bag out of the freezer, grate it while frozen, then throw it back into the freezer. Easy peasy!
Tip Of The Day - How To Freeze Ginger / The Grateful Girl Cooks!
See how easy that was? Ridiculous. What a great way to save some bucks, AND not have to be running to the grocery store every time you need a little bit of fresh ginger for a recipe! Sometimes little sisters know what they’re talking about!
Tip Of The Day - How To Freeze Ginger / The Grateful Girl Cooks!

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