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Old 10-13-2012, 01:36 AM   #11
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Location: Brakpan, South Africa
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Originally Posted by Dawgluver View Post
How's about whirling it in the blender or FP and freezing it in ice cube trays with a bit of water. Then pop out and bag 'em. Then you can use it in whatever you want.

I've also had luck digging up basil and parsley, potting them up, and bringing them inside to a sunny window. They may not end up looking pretty, but they still taste good.

Pesto is always a good one too.
I freeze my parsley this way too, it works well.

"I used to jog but the ice cubes kept falling out of my glass."

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Old 10-13-2012, 03:42 AM   #12
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Parsley soup. It freezes well if you don't add the cottage cheese until you are ready to eat it.

Parsley Soup Recipe | Cookthink



Italian "salsa verde" which is a bunch of chopped (finely) parsley, garlic, EVOO, red wine vinegar (3:1 EVOO to vinegar), some anchovie paste, S&P. This freezes well. You don't use the FP for this--you see the parsley floating in in the EVOO. It is great on fish or roasted chicken, toasted garlic bread, seafood.

I've got OCD--Obsessive Chicken Disorder!
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Old 10-13-2012, 06:57 AM   #13
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Mango Parsley Smoothies
2 servings

Bunch of Parsley

2 fresh or frozen Mangos

1 frozen Banana

1/2 Cup Almond Milk

1/2 Cup Orange Juice

If using fresh Mangoes then you might
want to add 2 ice cubes. You can use any
kind of juice. I use pomegranate juice in
my fruit smoothies.


My kitchen is for dancing. Bring me sunshine in a cup. ~emily dickinson.
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