The flip flops have been exchanged for Ugg boots, and cold weather is here to stay for the next several months. As much as I’ve complained about the looming cold weather’s effects on my Summer garden, the dip in temperatures has given me an opportunity to practice one of my favorite Fall activities…..
Squirreling everything possible away like a crazy and deranged food hoarder!
I have no idea why, but I love getting everything squared away for winter. I guess it’s just nice to make the best use of everything. Somewhere between Labor Day and Halloween I start to act like an old time-y prairie grandma, and I feel an overwhelming responsibility to “put everything up” for the winter…..and I don’t feel bad about that at all!
One of my least favorite tasks of pre-winter hoarding is sorting out all the herbs. It’s easy, and so important because I do cook with them all winter long, but it does lead to cold, damp, and slightly sore fingers. My preferred way of preserving my herbs is to freeze them. It works quite well, and is faster than drying I think. Plus, I have a secret tip that really saves a ton of prep work time when you need to use the herbs.
First, you’ll need to gather up all your herbs. I had thyme, oregano, and cilantro that needed to be dealt with this year. The cilantro was the easiest. Just cut off near the soil, wash well, and freeze on a cookie sheet. Once the cilantro is frozen, transfer to a freezer bag and try and remove as much air as possible. Pull out as needed for Mexican nights or game day guacamole. I find the beauty of freezing them is that they tend to behave very similar to fresh once you add them into recipes.
The thyme and oregano takes a bit more work, but it isn’t hard. If you have a delicate, wispy thyme plant you might be able to get away with freezing everything whole. I am apparently some sort of thyme miracle worker and managed to grow a small herb tree. No one wants twigs in their tomato sauce, so I have to pluck all the leaves off the stalks.
I like to place a freezer bag into a quart sized, wide mouth canning jar, and then just strip the leaves off directly into the bag. Pinch the base of each twig and gently pull towards the thinner end. For large, multi branched stems you will need to probably pluck each stem singularly. With a little practice and patience you should end up with a bunch of tiny thyme leaves in the bag and a garbage can full of naked….or nearly naked mini trees. Close the bag, leaving some air in, and toss in the freezer. Once the leaves have frozen, crumple them slightly to break them up and remove the air from the bag.
Follow the same process for the oregano as you do for the thyme. Here comes the time saving secret! Once the leaves have frozen…..give them a really good crumpling and crunching. Ta da…..instant chopped oregano leaves! Thyme is so small it doesn’t matter, but basil and oregano leaves can get quite large and in charge. The post freeze crumple is much faster than chopping everything before freezing!
If you’re looking for a tasty and filling way to use up some of your frozen herbs, might I suggest Chicken Pot Pie Soup! I made it this week and it was a massive success….AND I DON’T EVEN LKE POT PIES!
Soup is one of The Engineer’s favorites, and even though he would eat soup when it’s 100 degrees outside, I refuse to make it. This chicken pot pie soup will certainly become a standard in our winter rotation, and it’s easy enough to whip up quickly on a school night!
Chicken Pot Pie Soup
- 8 oz butter
- 3 garlic cloves, minced
- 1 medium onion, chopped
- 1 cup flour
- 6 cups chicken stock
- 2 tbsp fresh frozen thyme
- 2 tbsp fresh frozen oregano
- 1/2 tsp cayenne pepper
- 1 pinch of ground nutmeg
- 1 large potato, diced
- 3 carrots, diced
- 2 cups half and half or milk
- 1 cup frozen peas
- 3 cups rotisserie chicken meat, cubed
- 1/4 pound deli ham. sliced
- salt and pepper to taste
In a large stock pot, melt the butter over medium heat. Once melted, add the garlic and onion, cooking until fragrant and translucent. Slowly add in the flour, whisking vigorously to form a smooth rue. Cook the flour for a few minutes being careful to stir so the mixture doesn’t burn. We need to cook out the raw flour taste, so just keep an eye on it and let it go a bit golden brown. Whisk the chicken stock into the rue being sure to get out any lumps. Add the potato, carrots, and spices and cook until the veggies are tender.
Once you potato and carrot are tender, add the peas, ham, chicken, and half and half. Drop the temperature to simmer, and just let everything warm through.
Serve up hearty bowls of this you’re sure to keep the chilly temps at bay. For regular nights I would serve it up with a nice loaf of crusty bread for dipping. Or, if you’re feeling extra fancy….or like me, you have some spare pie crust sitting in the freezer…..you can make some crust crisps to give it a more traditional “pot pie” feeling.
I just rolled my dough into a large rectangle, cut thin strips, and twisted into fun little pie sticks. I topped with a bit of sea salt and baked at 375 for 20 minutes. Some of them did come untwisted in the oven, but they were still flakey and delish!