Wednesday, October 12, 2011

Clever Cubes

In the October 2011 issue of Taste Of Home magazine, I came across this article and thought what a great idea. I will share it with you here.

Don't ditch those last dabs and dribbles! They're culinary gold after a spell in the deep freeze.

Chopped onions: Save the day when dinner needs to get on the table fast.  Simply freeze chopped onion in water; before cooking, thaw, drain and stir into just about anything.

Chipotle peppers:  Thaw, then puree or chop and toss a cube or two into chili, salsa and marinades for a hint of smoky heat.

Yogurt:  Blend 3 - 4 frozed cubes into juice to make dynamite smoothies.  Or insert a toothpick into each cube when it's partially frozen, and you'll have mini frozen pops in no time.

Lemon and lime juice: Freeze leftovers so it's ready when you need a touch of tart.

Tea:  Ice cues made from water always dilute pitchers of iced teas as they melt.  Use frozed tea cubes instead.  Or try them in lemonade and juices for a new layer of flavor.

Tomato paste:  Pop leftovers in the freezer so you'll always have that ounce or two you need for a savory sauce.

Pesto:  Speed up prep time of pasta, crostini and other delights.  Simply thaw the cubes in the refrigerator first.

Pureed butternut squash:  Stir it into soups, stews and sauces simmering on the stove to enhance nutrition, flavor and texture.

Chopped herbs:  Savor their fresh flavors all year long.  Freeze herbs in water ( to make them easy to remove ), then thaw and drain before using.

Chicken broth:  Avoid last minute dashes to the store by keeping this kitchen essential on hand in the freezer.

Berries:  Add a few to smoothies or thaw and sprinkle on yogurt for a quick, healthful breakfast.

Coffee:  Brew up a full flovored iced coffee drink, or add a kick to desserts, gravy and more.

Wine:  Punch up a meal by putting a cube or two in any number of sauces.

Tomato juice:  Keep these on hand for chili, stew and so much more.

For more information read the entire article.

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