#seasoning #seasoningblend #seasonings

UPDATE: This video was shot about 3-3 1/3 weeks ago. I am dealing with a severe case of the Shingles. UGH! Taking things one day at a time.

This is the perfect seasoning blend to really take your weeknight meals to the next level.! (I also
pre chop this mixture and freeze it without sautéing). This method is for convenience when you want this delicious flavor, yet don't have the extra time. If you have a food processor for chopping, you can have this seasoning blend ready for freezing in less then 20-25 minutes. The amounts that you make are up to you, I sometimes do a small batch, many times I do a huge batch. I do usually keep the ratio around (it does not need to be exact) as follows:
(Try to dice the vegetables as uniformly as possible. If using fresh parsley, mince it fine).
1-2 onions
2-3 ribs of celery
1 green bell pepper
1 red bell pepper
parsley (fresh or dried to your taste) I generally use 2-3 TABLEspoons if using fresh minced fine or 2-3 TEAspoons if dried
cooking oil (I do NOT recommend olive oil. You will want this blend to be versatile. Some olive oils can overpower, depending on the recipe, so always use a neutral oil)
1-2 Tablespoons butter (optional)

Remember, you are NOT trying to cook the seasoning blend completely through. You are simply "getting it started" to cut down on the time when using in recipes. Sauté the onion for approximately 2 minutes. Add in the celery and sauté for about a minute. (in the video I was using already sautéed celery which is why I added it at the end). Add in the bell peppers and sauté for an additional 2 minutes. Allow to completely cool down and divide into meal sized amounts, placing into either small freezer bags (roll out as much air as possible) or airtight freezer containers. This will keep in the freezer for up to 12 months. If uncooked it will keep 6-8 months in the freezer.