There are things that freeze well and things that do not.
Those that I will try to freeze for later quick dinners include:
Beans: pintos, black
Soup: Moroccan lentil, split pea, vegetable (just remember that potatoes don't freeze well)
Bread: foccacia
Canned tomato paste: the small can is 6 ounces, I think. I often only need a tablespoon or two in any given recipe. I have been doing this for a long time - adding a tablespoon of paste to a ice cube tray cup. Freeze it. Pop it out and move them to a jar. Keep frozen until you need a tablespoon or one cube.
Mushrooms: another think I love to do is buy lots of mushrooms when they are on sale. I chop fine and saute to dry them out. Once reduced, like the tomato paste, I drop a tablespoonful into the ice cube tray, freeze, and again, I have mushrooms ready for soups, spaghetti sauce, or whatever.
Wine: pour into ice cube tray. Freeze. Save for sauces.
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