Removing and freezing fresh corn on the cob or “the girlfriends know how to do this without buying any new kitchen tools.”

Where I live in New England, most of the local farms start harvesting and selling their corn on the cob in August.  As a child, I would drive to the local farm with grandmother on these August mornings to select the ears of corn, picked earlier that morning, for that evening's dinner.  It was a favorite meal of mine as a kid. 

After making my first Black Bean, Corn and Butternut Squash casserole I contemplated what the process would be to freeze fresh local corn. In discussing this with my girlfriends Sarah and Sally, they offered these gems:  Use an angel food cake pan to steady the cob and catch your kernels as you remove them and you don't need to cook the corn before freezing,--just remove the kernels, freeze them and use them like frozen corn from the supermarket.  They were right. Using my angel food cake pan to remove the kernels, freezing them and using them just like frozen corn worked wonderfully. 

I will advise if this is your first time trying this, go very slowly as there it's a bit of a balancing act between you, the corn cob and the knife.  Also, don't be dismayed if the kernels come off the cob in “groups” and not one by one. This is remedied by breaking the kernels apart before freezing.  

If you're uncomfortable with the idea of using a knife to remove kernels from a corn cob, there are plenty tools available to do this job. Just replace step three, below, with instructions from tool.  

To freeze fresh corn on the cob, you’ll need: 

-- Sandwich size ziploc storage bags,--I recommend one bag per corn cob 

-- Quart or Gallon size freezer safe ziploc storage bags,--one quart size bag will hold 4 sandwich size bags of corn kernels 

-- Knife 

-- Solid, stable, flat, level surface to prop ear of corn on Angel food cake pan with funnel center (if possible)  

1) Husk the corn, removing as much silk as possible. If using angel food cake pan, leave enough shank to insert into funnel of cake pan. If not using angel food cake pan make sure shank end of corn ear is level when placed on flat level surface.   

2) If using angel food cake pan, insert shank of corn cob into funnel of cake pan making sure it's stable. If not using angel food cake pan place shank end of corn ear on flat level surface.  

3) Using knife, carefully slice kernels off corn cob in a slow downward motion. Don't worry if the kernels come off the cob in “groups” and not one by one. Repeat until majority of kernels have been removed from corn cob.  

4) For the kernels which came off the cob in “groups”, carefully break apart using your fingers.  

5) Place corn kernals in ziploc sandwich bag. One bag per corn cob recommended.  

6) Repeat steps 2 – 5 as many times as needed.  

When all corn cobs have been stripped of kernels and the kernels bagged, seal sandwich bags.  Put sandwich bags into freezer safe quart or gallon size ziploc bag. You should be able to fit 4 bags of corn into one quart size bag. Seal freezer safe bag and put in freezer.  

The corn will last about 2 – 3 months and can be used like frozen corn.  Keep in mind, the longer the corn is in the freezer they more likely it is to lose flavor.

Freezing tomatoes

As the local tomatoes come into season here in New England, I'm known for buying more tomatoes than I can use before they go bad. On the recommendation of a girlfriend, I started dicing them and freezing them for later use in dishes such as black bean sloppy joe or eggplant, meat and tomato with spices. I will note I've only done this with “regular” tomatoes or the round red tomatoes with a relatively sturdy skin. 

To freeze tomatoes, you’ll need: 

Sandwich size ziploc storage bags,--I recommend one bag per medium/large tomato 

Quart or Gallon size freezer safe ziploc storage bags,--one quart size bag will hold 3 - 4 diced tomatoes

Knife 

Cutting board 

Wash and dry tomatoes. 

Dice tomatoes and place in ziploc sandwich bag. One bag per tomato recommended. Repeat as many times as needed. 

When all tomatoes have been diced and bagged, seal sandwich bags. 

Put sandwich bags into freezer safe quart or gallon size ziploc bag. You should be able to fit 3 - 4 bags of tomatoes into one quart size bag. Seal freezer safe bag and put in freezer. 

The tomatoes will keep for about 4 – 6 months and can be used in most recipes which call for cooking diced tomatoes such as black bean sloppy joe and eggplant, meat and tomato with spices. Keep in mind, the longer the tomatoes are in the freezer they more likely they are to lose flavor. 

When ready to use, remove the number of tomatoes/bags from the freezer. Let thaw on the kitchen countertop for 3 - 15 minutes or until you can break up diced tomatoes with hands while in bag on countertop. Open bag and add tomatoes to recipe.

Diced tomatoes, ready for the freezer

Whole wheat flat bread

Whole wheat flat bread (makes 4 – 6 servings) 

Several years ago I was in search of a bread recipe which didn't require me to light the oven. As much as I love homemade bread I don't love having to light the oven during a hot summer. The results of this search was this recipe which is a no knead, stove top flat bread which can be made in under an hour. Unfortunately, I don't remember which recipes I found in my search which inspired this one. The result is a rich tasting bread. Depending upon the size of your flat bread this recipe yields 4 – 6 servings. 

 

Whole wheat flat bread (makes 4 – 6 servings) 

2 cups plus ¼ cup whole wheat flour 

½ teaspoon salt or 1/8 – 3/8 teaspoon kosher salt 

3 ½ tablespoons butter, olive oil or canola oil 

¾ cup milk or vegan beverage substitute 

½ tablespoon olive or canola oil 

Place butter/oil and milk in a large microwave safe bowl. Heat until butter is melted about 45 seconds to 1 minute. Lightly stir to combine. 

 

Mix in 2 cups flour and salt to make dough. Let dough rest at room temperature for 5 to 30 minutes. 

 

Cut dough into equal size pieces. Roll each piece into a ball. Flour dough ball lightly using remaining ¼ cup flour and then roll into 1/8 inch round between two sheets of waxed paper. Carefully lift both pieces of wax paper from dough. Hang rolled flat bread over side of mixing bowl. Repeat until all pieces have been rolled flat. 

 

Heat ½ tablespoon olive or canola oil in non-stick pan over low-medium heat. 

 

Place one flatbread in pan, cook for 1 – 1 ½ minutes,--it may bubble,--flip to other side pressing down with a spatula if it puffs. Bread is cooked when there are smallish golden brown spots on both sides. 

 

Placed cook bread on cooling rack or cutting board. Repeat with all pieces of flatbread. 

 

Serve and store any leftover bread in airtight container in refrigerator for up to 1 week. 

 

Not quite round flatbread 

ready to serve

 

Chickpea flour flat bread

 On a recent shopping trip, I needed to pick up more chickpea or garbanzo bean flour as I'd used the last of what I had in the house to make buffalo cauliflower. The original recipe for this flat bread was on the back of the garbanzo bean flour bag. 

Known by several different names in Europe, Northern Africa and South America, including Socca and Farinata, this is a savory, quick and versatile recipe whose batter can be used to make crackers or pizza dough as well as a bread. It is also dairy, gluten, corn, soy and yeast free. 

Chickpea flour flat bread (makes one 10-inch flatbread) 

1 cup chickpea or garbanzo bean flour 

¼ teaspoon black pepper 

¼ teaspoon garlic powder (optional) 

1 cup warm water 

1 tablespoon olive or canola oil 

1 teaspoon italian seasoning or other fresh or dried herbs (optional) 

Non-stick cooking spray 

In a medium-size bowl, mix the garbanzo bean flour, pepper and garlic powder. Whisk the water and oil into the flour mixture until completely combined. Add italian seasoning or other herbs and lightly whisk until combined. Set aside. 

Place oven rack on middle rung. Preheat oven to 450 degrees farenheit. Place 10-inch or larger oven safe skillet in oven for 5 minutes as oven preheats. 

Remove skillet from oven and liberally spray with non-stick cooking spray. Pour batter into center of heated pan. Bake in oven for 10-15 minutes or until set and golden brown. 

If making bread, use a wide spatula to remove bread from pan. Cool 1 minute and serve. 

If making pizza, top flatbread with your favorite pizza toppings and return to oven for an additional 5 to 15 minutes watching carefully to ensure toppings don't burn. Remove from pan using a wide spatula. 

Cool 1 minute and serve. Serve and store any leftover bread in airtight container in refrigerator for up to 1 week.

Chickpea flour flatbread cooling before serving

Oatmeal Raisin Cookies (makes about 18 – 24 cookies)

This is a quick drop cookie recipe which is a variation of a Cowboy Cookie (a basic oatmeal chocolate chip cookie in this case) recipe which appeared in the September 16, 1992 edition of the Boston Globe. The smaller you make the cookies, the higher the yield. 

Oatmeal raisin cookies 

¼ cup (1 stick) butter or margarine 

½ cup white sugar 

½ cup brown sugar 

1 egg 

1/2 teaspoon vanilla extract  

1 ½ cups quick cook oats 

1 cup all-purpose flour 

1/4 teaspoon baking soda 

¼ teaspoon baking powder 

1 cup raisins 

1) Place oven rack on middle rung and pre-heat oven to 350 degrees farneheit. 

2) In a large mixing bowl cream butter, sugars. If using electric mixer, cream for 1 minute. 

3) Beat in egg, and vanilla extract. 

4) Stir in oats, flour, baking soda and baking powder.  

5) Drop dough by rounded tablespoons onto non-stick cookie sheet about 2 inches apart. Bake in oven for 10 – 15 minutes or until lightly golden. Remove from own and cool cookies on wire rack. 

6) Repeat step 5 as many times as needed. Serve or store cooled cookies in airtight container.